LCBO Food & Drink Summer 2019

SUMMER 2019 @LCBOFOODANDDRINK

The Summer Issue

COMPLIMENTS OF

Inspired by trips to the Côte d’Azur and the shores of Pampelonne beach, Parisian designers Maison Labiche have created the GREY GOOSE® Limited Edition Riviera Series bottle. The design is a tribute to the special moments that summer has to o er. Available for a limited time at select LCBO locations. From the shores of France to the patios of Canada, enjoy these easy-to-make twists on a vodka soda:

LAVENDER PRESSÉ

1 oz GREY GOOSE® Le Citron Vodka 0.5 oz fresh squeezed lemon juice 1 tsp ne granulated white sugar (or omit — to taste) 2.5 oz soda water (we recommend Perrier)

Fill glass 2/3 full with ice, pour ingredients over and stir. Garnish with fresh lavender and a wedge of fresh lemon.

LE GRAND FIZZ A LA RUSSE

1 oz GREY GOOSE® Vodka 0.5 oz peach liqueur 0.5 oz fresh grapefruit juice 2 oz premium tonic water Thyme Grapefruit wedge

Combine all ingredients except the tonic water over cubed ice in a large wine glass. Stir and top with tonic. Garnish with grapefruit wedge and sprig of thyme for added avour.

SUMMER SQUEEZE

1 oz GREY GOOSE® Vodka 1 wedge of blood orange squeezed 1.25 oz soda water (we recommend Perrier)

Fill glass 2/3 full with ice, pour ingredients over and stir. Garnish with fresh blood orange wedge and fresh cherries for a burst of colour.

Visit greygoose.com for more cocktail ideas perfect for celebrating moments big and small this summer.

SIP RESPONSIBLY. ©2019 GREY GOOSE, ITS TRADE DRESS, THE GEESE DEVICE AND LIVE VICTORIOUSLY ARE TRADEMARKS. IMPORTED BY GREY GOOSE IMPORTING COMPANY, CORAL GABLES, FL. VODKA - 40% ALC. BY VOL. DISTILLED FROM FRENCH WHEAT.

LIVE LIKE SUMMER NEVER ENDS

ADVERTISING FEATURE

Jackson-Triggs has perfected the art of the summer celebration at its Niagara-on-the-Lake vineyard. Since its inception 17 years ago, the winery’s intimate summer concert series, which runs from June to September, has featured more than 80 top Canadian artists performing live onstage at the Jackson-Triggs Niagara Estate Amphitheatre. “It’s just so lovely sitting under the stars, enjoying a great glass of wine and listening to fabulous Canadian talent,” says Jackson-Triggs winemaker Levi de Loryn. The winery’s name has become synonymous with get-togethers big and small. “Our diverse portfolio is a true expression of Canada’s flourishing Niagara and Okanagan wine regions,” says de Loryn. And what better way to enjoy Canadian wine than with good food and great friends, as homegrown music fills the air. This summer, Jackson-Triggs raises a glass to Canadian traditions — the great outdoors, homegrown music and world-class winemaking. A TOAST TO CANADA!

For the full lineup of summer concerts, visit jacksontriggswinery.com/events

Jackson-Triggs Proprietors’ Selection Pinot Grigio LCBO 621110, $11.45

Jackson-Triggs Reserve Crisp & LivelyWhite VQA LCBO 630160, $14.25 This medium-bodied wine blend features aromas of orange, lemon, apple and lychee with a hint of white roses.

Jackson-Triggs Reserve Rich & Robust Red VQA LCBO 630152, $14.25 A dry, full-bodied wine bursting with aromas and flavours of blackcurrant, raspberry, mocha and a hint of wood spice.

Jackson-Triggs Méthode Cuve Close

Sparkling VQA LCBO 217679, $15.95

Bright acidity makes this wine crisp and

A versatile wine with notes of fresh-baked bread, citrus fruits and melon, leading to a smooth stone-fruit finish.

extra-dry on the palate, with aromas of apple and citrus and a clean finish. Also available in a 4L cask format, for easy entertaining.

Product not pictured.

Shop lcbo.com for our full assortment of Jackson-Triggs wines and a chance to win a trip across Canada on VIA Rail.

YOUR CHANCE TO WIN! THE ULTIMATE CROSS CANADA GETAWAY

No purchase necessary. For full contest details, go to lcbo.com/JTcontest

FOOD & DRINK SUMMER 2019

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Synonymous with quality and craftsmanship, Jackson-Triggs is as quintessentially Canadian as butter tarts and Mounties. Whether you’re lounging lakeside or grilling in the backyard, Jackson-Triggs has a wine for every summer gathering.” — Laura Ruffolo, LCBO Ontario Wines Buyer “

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FOOD & DRINK SUMMER 2019

Advertising Feature

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FIRE IT UP

• Barbeque always tastes better on the road. Sparking up the barbeque after a long winter reignites our urge to be outdoors and make those longer days count. It’s even better when you’re on the road — cooking with zero distractions and a different, jaw-dropping view every night. • “Dinner hour” shouldn’t mean “rush hour.” Being on the road means leaving your jam-packed schedule behind. Cook what you want, when you want. And remember, s’mores are sweeter after sundown — so blow past some bedtimes and take the idea of “low and slow” to a whole new level. • No barbeque? No sweat. Anything that you make on a barbeque can be cooked over a campfire — and sometimes be better for it. (Hello, campfire French Toast!) Need more inspiration? GoRVing.ca has you covered.

OPEN ROADS

• Explore the unexplored. Why chase the same picture that’s been posted a thousand times on Instagram, when there’s so much more to see? Exploring is all about forging new paths — and having each discovery lead to another. Real memories are made when you experience the unexpected. • Veer off path now and then. That wrong turn could lead to a dead end, or an even greater adventure. If you turn back right away, you’ll never know. • Take your time. It’s not about how many miles you make in a day. Ontario has more than 400 campgrounds — so when you need a rest, home is always nearby. Just pick your destination.

So get our there an explore this vast and amazing backyard we call home. GoRVing.ca is your destination for all things RV. Visit us today for more on options to rent, buy and plan your RV vacation.

Your Wildhood is calling.

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OR FRESH & LIGHT – BOTH CRAFTED WITH ONTARIO

ORCHARD APPLES & NOTHING ELSE

REINHART’S, REINHART’S RED APPLE, APPLE SLICE DESIGN, and TREES & APPLE DESIGN are trademarks of Reinhart Foods Ltd.

TABLE OF CONTENTS

Features

96 TRULY TEMPTING TARTS

76 ROSÉS IN BLOOM By Tonia Wilson-Vuksanovic Summery and food-friendly, rosé wine inspired this menu with a different bottle and style for each course, from appetizer to dessert. 82 ONE X THREE By Jennifer MacKenzie Your weekend roast makes dinner planning the following week a breeze—one mouth-watering main leads to two simpler bonus recipes! 90 FROM THE GARDEN By Eric Vellend Go green in a whole new way— these tasty cocktails make the most of seasonal herbs.

96 TRULY TEMPTING TARTS By Christopher St. Onge Make these five fruit tarts gorgeously Insta-worthy with our expert recipes and tips.

102 FIRING UP BRUNCH By Michelle Rabin

Leave your lazy summer afternoon for chilling; host a fun BBQ brunch with a prep-ahead schedule that’s got you covered.

ON THE COVER Garden Rickey, recipe on page 150. Photography by James Tse.

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FOOD & DRINK SUMMER 2019

41 CORN OFF THE COB

TABLE OF CONTENTS

Departments FOOD 41 IN SEASON CORN OFF THE COB By Amy Rosen Nothing is better than fresh local corn—and these delectable recipes make the most of every kernel. 61 LOCAL FLAVOURS PERCH PLEASE By Victoria Walsh Riffing off dishes from three renowned restaurants, these fresh Ontario perch dishes— matched with local brews— will make your day.

67 basics TOMATO TIME By Michele Sponagle Bursting with flavour and colour, Ontario tomatoes taste like sunshine and summer—we’ve got the goods on growing your own and the best ways to enjoy them.

117 budget vs splurge SATURDAY SUPPER By Christopher St. Onge

No matter if you’re on a budget or ready to splurge, we’ve got a surf-and-turf combo for you, with wines priced just right to match.

129 ONTARIO ROUNDUP WORTH A STOP! By Renée Suen Food trucks offer amazing

delicacies and are often the best deals in town—so check out our top picks if you’re near any of these four Ontario towns this summer.

DRINK 51 HOSTING 101 PLAYING TO THE CROWD By Food & Drink staff

121 EASY ENTERTAINING BEER TALES By Charlene Rooke In a snap, easy add-ins turn an ordinary six-pack contribution for a BBQ into envy-inducing beer cocktails.

An easy guide to party planning, with crowd-pleasing wines, a fab big-batch cocktail, non-alcoholic options, plus heaps of practical tips.

109 ORIGINS THE MOSCOW MULE By Michelle P. E. Hunt & Laura Panter

121

Noticed how everyone around you is ordering a MoscowMule? Get the lowdown and back story on this drink to find out why.

In every issue

12 EDITOR’S NOTES 19

166 RECIPE INDEX 166 SOURCE RESOURCE

168 THE BACK PAGE PULL IT TOGETHER By Signe Langford

INSIDE SCOOP By Eric Vellend The latest bits, bites and sips to keep you in the know.

Decide to have the gang over at the last minute? Assemble a few ingredients with just the right bottle and you’re ready to host!

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SUMMER 2019 FOOD & DRINK

ARTFULLY CRAFTED.

Brewed with Valencia orange peel and a touch of coriander for a bright, refreshing citrus flavour.

Coming next issue Available September 11

Global Eggplant Inspired takes on the versatile veggie Thanksgiving Made Easy Step by step, we’ve got you covered

Al Fresco Italiano Outdoor feasting at its best Dinner in a Snap Easy foil-packet mains for two

Many of the products featured in this issue are available to purchase online at lcbo.com.

VP Marketing & Customer Intelligence Kerri Dawson Editor Jody Dunn Art Directors Karen Lim Cathy Cicchini Contributing Editor Charlene Rooke Publication Coordinators Margot Blais Leslie Bolter Graphic Designers Wincy Law Dominique Patafio Pat Turbach Samia Akhtar Production Coordinator Judy Haverkort Publication Assistant Piper MacFadyen Production Assistant Everton Smith

Food Stylists Michael Elliott Eshun Mott Christopher St. Onge Prop Stylists Christine Hanlon Catherine MacFadyen Andrea McCrindle

For general inquiries about Food & Drink magazine or information about LCBO products and policy please contact helloLCBO online at hellolcbo.com, or call toll-free 800•668•5226 or 416•365•5900. TTY Only: 416•864•6898 or 800•361•3291. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 26, Number 5. Food & Drink is printed on paper that contains 10 percent post-consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs.

Shelly Shnier Contributors Sara Cation, Michelle P. E. Hunt, Anna Kohn, Signe Langford, Jennifer MacKenzie, Brenda Morrison, Laura Panter, Michelle Rabin, Amy Rosen, Michele Sponagle, Christopher St. Onge, Renée Suen, Eric Vellend, Victoria Walsh, Tonia Wilson-Vuksanovic Publisher Wayne Leek Advertising Sales Kirby Miller, Beaches Media Services, kirby@beachesmediaservices.com

Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 55 Lake Shore Boulevard East, Toronto, ON, M5E 1A4 ISSN 1195-5988

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores. Prices are subject to change without notice. Cette publication est également disponible en français.

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SUMMER 2019 FOOD & DRINK

EDITOR’S NOTES

At last! Summer has finally arrived in Ontario.

As excited as we are about that, we are even more excited to share with you a new look and feel for Food & Drink . You’ve likely already noticed a new logo and photography style on the cover, as well as new paper—but it’s what’s inside that we hope will continue to inspire and guide you, whether you’ve been entertaining for years or are just dipping your toes into hosting friends and family. Our new approach is less about the formality of entertaining (though there will still be moments for that) and more about the spontaneity of getting together with friends—offering tips, information, recommendations and recipes so that you can feel confident in making each occasion your own. Sharing great recipes that you can recreate at home is still our pledge to you, but we’re thinking beyond a single menu. For example, in “One x Three” on page 82 we offer four mouth-watering main courses for backyard BBQs but we’ve deliberately scaled the recipes to give you plenty of leftovers that you can extend into easy weeknight suppers. We also know that not everyone has the same budget when it’s their turn to host, so in “Saturday Suppers” on page 117 we offer two takes on a Surf ’n’ Turf feast (including wine)—one if you want to splurge and another that is easier on the pocketbook but no less delicious. Making things easier is a big part of what we want to offer our readers, whether it be building simple recipes (like three- ingredient beer cocktails in “Beer Tales” on page 121) or including a prep schedule

in “Firing up Brunch” on page 102. We’ve also curated a drinks guide on page 51 that we hope you will turn to again and again this summer—it’s full of no-fail suggestions for crowd-pleasing wines, host gifts perfectly suited to the season, an alcohol-free bubbly bar and heaps of other practical advice. Perhaps what we are most excited about is our commitment to showcasing the best of Ontario. In addition to high- lighting ingredients that are in season, we will be sharing the hidden gems and untold stories of the people, places and things that make this province the treasure-trove of discoveries that it is. For this issue in particular, we are shining a spotlight on fresh local perch (and three renowned restaurants) in “Perch Please” on page 61, and a handful of the amazing must-stop food trucks dotted around the province (starting on page 133)—especially useful as you plan your summer road trips! We hope you enjoy this issue and our new approach, and we look forward to hearing what you think. Have a great summer!

PORTRAIT BY JAMES TSE

That’s some carrot cake! This Hawaiian

@lcbofoodanddrink

Carrot Cake with Coconut Icing is our most liked Instagram post so far. Follow us and let us know what you like!

lcbofoodanddrink

LCBO

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SUMMER 2019 FOOD & DRINK

•WORTHY OF • OUR TEQUILA A B O L D N E W L O O K

HORNITOS PALOMA 1 part Hornitos ® Plata or Reposado 2 parts fresh ruby red grapefruit juice 1 part simple syrup 2 parts club soda

NEW PACKAGING COMING SOON!

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Hornitos ® Tequila, 40% alc./vol. ©2019 Sauza Tequila Import Company, Chicago, IL.

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Bring Home

Summer is all about celebrating local flavours. Grown and made in Ontario, VQAwines shine brightly with everything from juicy grilled burgers to sun-ripe berries.

13 th STREET BURGER BLEND GAMAY PINOT NOIR VQA 419945 750 mL $14.95 MEDIUM†BODIED & FRUITY ŽD ‘ 8 g/L”

SANDBANKS SUMMERWHITE VQA 414748 750 mL $14.95 OFF†DRY & FRUITY ŽMS ‘ 42 g/L”

LAKEVIEWCELLARS VIDAL ICEWINE VQA 522672 200 mL $21.95 LUSCIOUSLY SWEET ŽS ‘ 202 g/L” A Vintages Essential*

PROUDLY CANADIAN

The Perfect Burger

Get these and more amazing recipes at lcbo.com/localwines

Featured products are available at select LCBO stores. Prices subject to change without notice. *Vintages Essentials Collection is always available at many LCBO locations. Visit vintages.com/essentials

30814

Fruit Salad with Lemongrass–Ginger Syrup

Now reward yourself at theLCBO

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Get Social with

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20 Drink of the Summer 20 Tool Kit 20 The Endorsement 22 Bar Snoop 24 Guess Who’s Coming to Dinner 24 Do I Need? 28 Burning Questions 30 Tricks of the Trade 30 Light It Up 32 Pot Luck 32 Celebrity Sightings 32 Shake it Up 34 Trendspotting 34 Switch it Up Whether you’re hosting a patio party or grilling up a mess of ribs, here’s the ultimate guide to backyard entertaining. From the best barbecue wines to charcoal for beginners and 9 Ways to Keep the Bugs Away, we’ve turned to local experts for tips, tricks and advice on getting the most out of the al fresco season. 24 Bored? Games! 26 9 Ways to Keep the Bugs Away

Inside scoop The latest bits, bites and sips to keep you in the know.

BY eric vellend | PHOTOGRAPHY by james tse & vince noguchi

36 Provincial Tastes 38 Ontario Makers

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FOOD & DRINK SUMMER 2019

INSIDE SCOOP

Drink of THE Summer No Way, Frosé Move over, Frosé, your 15 minutes are up.

Tool Kit

Founder of Cocktail Emporium

(cocktailemporium.com), Kristen Voisey, shares her essential ice tools for summer.

There’s a new blender drink in town. Mod- elled after the classic Milanese aperitivo , the Frozen Aperol Spritz (recipe on page 160) is a frosty emulsion of Prosecco, Aperol and citrus juices. And while it may not have a catchy name, it possesses a beguiling bitterness and complexity of fla- vour missing from the Frosé. This icy spritz will be on everyone’s lips this summer.

Tovolo King Cube Clear Ice System “Clear ice keeps spirituous

cocktails such as Negronis cold with less melt and dilution.” $39

Lewis Bag and Ice Mallet “It only takes a few whacks to achieve perfect crushed ice. A must-have for cottage tiki drinks!” $26

Large Ice Bucket “I like to drink cold bubbles. This overlooked ice tool will give you easy access to perfectly chilled wine.” $29

Robin Goodfellow, co-owner of Bar Raval and PrettyUgly, two of Toronto’s hottest bars, talks about alternatives to plastic straws. The Endorsement: Last Straw

Robin’s Pick

Paper “I’m not a fan of paper straws unless it’s at my mom’s house for a barbecue. They’re low cost and look cool, but they get soggy before you’re done the drink.”

Metal “A great choice. They’re easy to clean and very re- usable. Unfortunately they have a tendency to get thrown out by accident or stolen by guests.”

Biodegradable “Corn-based biodegradable black straws look and feel exactly like the plastic ones I used to use, and the cost is not much higher. I’ve even had some guests ask why I still use plastic straws, and I assure them we’ve been biodegradable since 2016.” (available at greenmunch.ca)

SEE SOURCE RESOURCE

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SUMMER 2019 FOOD & DRINK

INSIDE SCOOP

BAR SNOOP Which Wines to Bring to a Barbecue

WHITE “A crisp, fruit-forward New Zealand Sauvignon Blanc is a great starter wine with light bites such as dips and crudités. It carries on well into a main course of grilled white-fleshed fish, shellfish and creamy coleslaw. With refreshing acidity, it’s a gulpable white for backyard entertaining.” TRY Cloudy Bay Sauvignon Blanc ( VINTAGES 304469, $35.95)

RED “Barbecue reds need to be deep, dark and delicious. Shiraz from Australia’s Barossa Valley fits the bill, and it’s typically not too tannic, making it ready to drink. Try it with grilled lamb chops or charred rib steaks served with a spin- ach and blue cheese salad.” TRY Two Hands Gnarly Dudes Shiraz ( VINTAGES 660043, $24.95)

ROSÉ “Rosé may be the most versatile barbecue wine of all. Pinot Noir rosés from Ontario are light-bodied, higher in acidity, and pair well with grilled vegetables and halloumi. Local rosés made from Cabernet Sauvignon are darker, more savoury in flavour, and better suited to marinated flank steak and chicken.” TRY 13th Street Burger Blend Rosé VQA ( LCBO 609545, $14.95)

Allison Vidug, sommelier at The Shore Club in Toronto, shares her top three picks for barbecue-friendly wines.

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SUMMER 2019 FOOD & DRINK

INSIDE SCOOP

When you don’t have time to marinate, seasoning salts give your food a flavour boost in just seconds. These three Canadian-made blends are great for all your grilling needs. Do I Need? Seasoning Salts Seafood From Amy Mumby and Adam Delorme in Prince Edward County, this superb seasoning starts with a base of smoked Sicilian sea salt. Dried lime zest, fennel seed and dill are added to make it the perfect flavour enhancer for seafood, not to mention potatoes. Cured Spice Co. Salmon & Seafood Spice , $5/50 g, curedspice.com Beef From one of Canada’s oldest restaurants, Barberian’s steak spice has had a cult following since 1959. Rubbed into steaks, it gives the beef a savoury hit of garlic and onion plus a little heat from black pepper. You can use it throughout the year in meatloaf, brisket and even as a rim for Caesars. Barberian’s Steak Seasoning , $6.99/198 g, loblaws.ca Chicken & Pork Ted Reader’s gently spicy barbecue rub is made from a blend of 13 herbs and spices. It’s not too sweet and not too salty, just right for seasoning butterflied chickens and pork ribs for grilling or smoking. It’s pretty tasty on popcorn, too. Ted Reader Original Bonedust , 15.99/286 g, dicksonbbq.com

GuessWho’s Coming to Dinner What to serve a vegetarian at a barbecue.

Instead of putting veggie burgers—the plant-based consolation prize—on your shopping list, it’s worth making the extra effort to cook something special for your vegetarian guests. Look no further than our Tandoori Paneer & Potato Kebabs with Fruit Raita from our Summer 2013 issue at foodanddrink.ca. When these fragrant skewers hit the grill, it will be the carnivores’ turn to feel left out.

Bored? Games! This classic checkers and

backgammon set ($32.99) in a handy travel storage bag is great for outdoor fun, road-trip pit stops and off-the-grid camping. Available at small-mart.ca.

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SUMMER 2019 FOOD & DRINK

A VODKA COCKTAIL THAT REFUSES TO SUGAR COAT THINGS •

HOW REFRESHING •

NEW!

NOTHING TO CONFESS •

80 CALORIES • UNSWEETENED • 100% NATURAL FLAVOURS

INSIDE SCOOP

9 Ways to Keep the Bugs Away

Natural selection The scent of fresh herbs such as basil, mint, rosemary and thyme growing in your garden repels mosquitoes. Transfer some into containers to hang from your fence or set by your outdoor dining set, patio chairs and hammock.

For that one pesky fly or a swarm of mosquitoes, we’ve got easy and effective ways to help you win the battle against bugs.

By brenda morrison

MESS-FREE CONVENIENCE Bare necessity Wipes are a smart way to apply essential-oil mosquito repellent, more convenient than messy lotions and spray-on repellents. Mother Nature Aroma Wipes: $5, bergo.ca Ubbi Wipes Dispenser: $29.99, Well.ca

Old-school hand-held There’s little that’s more aggravating than a lone fly or wasp that just won’t go away. We love the design of this leather Huntsman fly swatter. A practical hostess gift when staying at someone’s cottage. $65, hopsongrace.com

Essential advice We love the fresh, lemony scent of citronella and calming lavender. The bonus? Mosquitoes don’t. So infuse your outdoor space with these scents using essential oils: add a few drops to lantern fuel or use in an aromatherapy diffuser. Luxelight Oil Lamp, $170, bergo.ca

Cover-up Don’t let your back- yard barbecue turn into a feeding frenzy for flies and other insects. Cover up everything from sugary drinks to fruit salads and sweet treats. Cotton bowl covers: $36.95 (set of 2), bradshawscanada.com.

NO-COST SOLUTION Summer dress code

Light switch Put an end to bugs swarming around the light at your back door and flying into your kitchen every time the door swings open. Switch regular light bulbs to yellow-hued bug bulbs. Available at hardware stores

Mosquitoes love the dark, including dark clothes. So if you’re going to be out at night, cover up bare skin in white or light colours.

For happy campers Whether you’re camping in the backyard or at a provincial park, the Radiate Portable Campfire will give you three to five hours of burn time. Its all-natural Bug Deterrent scent is made with recycled soy wax and a blend of Eucalyptus and Lemon essential oils. $42.99, radiateportablecampfire.ca

Smoke out Keep bugs at bay with the stylish Beehive Buzz Off Burner, designed for burning citronella incense cones inside. Burn just before guests arrive to rid the area of mosquitoes. $135, hopsongrace.com

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FOOD & DRINK SUMMER 2019

INSIDE SCOOP

Q&A

Many home cooks are intimidated by smoking. Any confidence-boosting advice? “When done properly, smoking is no different than baking. Like an oven, a smoker uses indirect heat at lower tem- peratures, so it’s even harder to mess up.” Which smoker is a good starting point for beginners? “I like Traeger smokers for cooks of any level. They’re automated, use a thermostat, and are fairly simple to clean and maintain. They’re more of an investment but worth it.” What should they cook to break in their new smoker? “A great starting point is a whole butterflied chicken. A 3-lb (1.36-kg) bird will cook beautifully in roughly 1 hour and 15 minutes at 300°F (150°C). This is considered “hot and fast” in the barbecue world!

Burning Questions Sauce Boss

David Neinstein—chef and co-owner of Barque Smokehouse (barque.ca) in Toronto and Burlington, Ont., and Barque Butcher Bar in Toronto—gives advice on backyard smoking and shares his secret recipe for Barque’s Barbecue Sauce.

Barque’s Barbecue Sauce Recipe on page 160

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SUMMER 2019 FOOD & DRINK

INSIDE SCOOP

Jon Reid advises against using lighter fluid or even newspaper to light charcoal, as it may transfer harmful chemicals to your food. Light It Up

Charcoal 101 Tricks of the Trade

Chimney “Using a chimney is simple, easy and my favourite way to light charcoal. Load a chimney with charcoal and place it on your grill over your ignition source, either lighter cubes (see below) or scrunched up paper towel doused with olive oil. After about 15 minutes, your coals will be white hot and ready to use.” Torch “If you’re looking for a new gadget in your arsenal, a charcoal torch is a fast, safe and clean method. Hold the torch an inch away from the charcoal and light two to three hot spots, then use the built-in fan to propel the fire. Some torches can have your charcoal lit in as little as one minute!”

Jon Reid, manager of Barbecue World (barbecueworld.com) in Kanata, Ont., talks about his favourite brands of charcoal and the best ways to light them. He thinks of charcoal as an ingredient in the recipe, so he never uses brands with additives or fillers.

Perfect for long smoking

Carbon del Sur Lump Charcoal

“This Colombian charcoal contains dense que- bracho wood, which burns hot, clean and very consistently with a lower amount of ash. It’s ideal for searing and grilling steaks.” $24.99/18 lbs

Blues Hog Premium Lump Charcoal

“This Amercian charcoal lights quickly, burns consistently and has a nice aroma from the hickory wood. It will give you that Southern barbecue flavour, so it’s great for smoking and ribs.” $29.99/20 lbs Kamado Joe Big Block XL Lump Charcoal “Made from large, heavy chunks of Argentinian hardwood, this charcoal’s claim to fame is its ability to maintain consistent lower temperatures for a longer period of time. It’s perfect for long smoking sessions to do pork shoulder or brisket.” $29.99/22 lbs

Lighter Cubes “All-natural lighter cubes are typically made from

compressed sawdust and/or wax. Simply bury two cubes three-quarters of the way into the charcoal and light them. You could also break them into two to four pieces for faster and more even lighting. It’s the most bare- bones method.”

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SUMMER 2019 FOOD & DRINK

HOWDAD SEES THE SUBARU ASCENT.

The New 3-Row Subaru Ascent. The Perfect Family SUV for your Mostly Perfect Family. Learn more at subaru.ca/ascent

*Available with 7 or 8 passenger seating capacity. Some features described or shown may not be standard features or equipment. Model shown is 2020 Ascent Limited CVT (LT2 L8). † ® EyeSight is a driver-assist system, which may not operate optimally under all driving conditions. The driver is always responsible for safe and attentive driving. System effectiveness depends on many factors such as vehicle maintenance, and weather and road conditions. See Owner’s Manual for complete details on system operation and limitations. See your local Subaru dealer for details. Ascent and Subaru are registered trademarks.

INSIDE SCOOP

Celebrity Sightings Canada Day Edition A number of prominent Canadians moonlight as brewers, winemakers and distillers. Here are some celebrity-backed bottles for stocking your Canada Day bar.

When you’re asked to bring a side dish to a backyard barbecue, stick with the classics. You can never go wrong with potato salad, pasta salad or slaw. For a Southwestern spin on spuds, try our Potato Salad with Fresh Corn, Red Pepper & Jalapeño from Summer 2012. Recipe at foodandrink.ca. Pot Luck What to Bring to a Barbecue

Ryan Reynolds Actor Aviation Gin LCBO 129940, $37.20

Dan Aykroyd Actor Crystal Head Vodka LCBO 267302, $59.95

Wayne Gretzky NHL Hall of Famer WAYNE GRETZKY NO. 99 RYE LAGER LCBO 139162, $3.25

Shake it Up Scale Caesar The art of garnishing a Bloody Caesar has turned into a gravity-defying game of one-upmanship. While you may not want dinner for two sitting atop your drink, you can certainly do better than a celery stick. Here’s how.

Kevin O’Leary Businessman & TV Personality O’Leary Cabernet Merlot VQA LCBO 307744, $14.95

Veg Ê Grilled or steamed asparagus spear Ê Cherry tomatoes and bocconcini skewered on rosemary branch

Seafood Ê Steamed shrimp, lobster tail or crab claw Ê Freshly shucked oyster on half shell Ê Hard-boiled quail’s eggs and anchovies on a skewer

Meat Ê Candied

Robb Wells Jean Paul Tremblay & Mike Smith Actors Trailer Park Boys The Green Bastard ipa LCBO 559955, $3.25

bacon strip Ê Buffalo chicken wing on skewer Ê Long pepperette

Ê Pimento olive,

cocktail onion and gherkin on a skewer

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SUMMER 2019 FOOD & DRINK

LESS EQUALS MORE

DISCOVER THE NEW $35 AGO ANNUAL PASS. 25 AND UNDER - FREE.

AGO.CA

Thank you to the generous supporters of this one-year pilot.

Lead Supporters

Generous Supporters

The Bennett Family Foundation

The Lindy Green Family Charitable Foundation Robert Harding & Angel Yang Richard Rooney & Laura Dinner

Robin & David Young

Anonymous Donor

INSIDE SCOOP

Try our vibrant Plum-Ginger Syrup on your first batch of shaved ice (recipe at foodandrink.ca).

Switch it Up

Starting Pitcher

Once you’ve got the hang of sangria—our Rosé Summer Sangria at foodanddrink.ca is a good starting point—it’s time to have fun with it. By playing around with the ingre- dients, you can take the Iberian punch on a trip around the world. Let’s chart your course.

Trendspotting

Close Shave There’s a new frozen treat warming the hearts and cooling the tongues of dessert lovers everywhere. It comes in a few guises, but at its base is a fluffy mound of shaved ice. It’s made by spinning a block of ice against a razor- sharp blade, which yields a snowy texture—much finer than a snow cone. In Hawaii it’s called “shave ice” and it’s accessorized with colourful syrups, condensed milk, vanilla ice cream and sweetened adzuki beans. This style can be found at the Sweet Snow Shave Ice truck (sweetsnowshaveice.com), which prowls the streets of Toronto in summer. In Korea, shaved ice—called bingsu —gets the full sundae treatment with toppings ranging from fresh fruit to whipped cream. Look for it at Korean cafes in the GTA and Ottawa.

Classic

TROPICAL

Niagara

ITALIAN

Wine SPIRITS &

Red

White

Rosé

Prosecco

LIQUEURS

Brandy

White Rum

Cherry Gin

Aperol

You can make shaved ice at home, but it does require a special appliance. The Hawaiian Shaved Ice Electric Shaved Ice Machine ($103.22, amazon.ca) is an easy, affordable way to make this cool dessert all summer. You can buy syrups to dress shaved ice, but they’re just as easy to make at home without artificial flavour and colours.

SODAS & JUICES

Club Soda

Peach nectar

Pineapple juice

Grapefruit soda

FRUITS

Lemons Oranges

Peaches Plums Cherries

Strawberries Oranges

Papaya Mango Pineapple Limes

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SUMMER 2019 FOOD & DRINK

B R E A K T H E R O U T I N E

You could play another ten frames with your friends. Or, instead of holding your breath waiting for the final pin to fall, you could experience the excitement of watching your horse thunder around the final turn.

So why not get the team together? Start today at ontarioracing.com

Proudly supported by

Please play responsibly.

INSIDE SCOOP

Must-try mustards Did you know that Canada grows more than 90 percent of the world’s mustard? Here’s our pick of the crop to try this summer.

gluten- free

A hit at Farmer’s Markets, Manning Canning’s Sundried Tomato Mustard is now available in select Metro stores. manningcanning.com

The sweet, the savoury and the spicy—here’s a tantalizing taste of some of this summer’s must-try condiments being made across Ontario. By brenda morrison Craft Condiments provincial tastes

Two summer staples in one jar! Wildly Delicious Stout Beer Mustard. wildlydelicious.com

The heat is on Where there’s heat, there’s fire. And where there’s grilled food, there’s always someone asking for hot sauce.

STASIS PRESERVES CHOCOLATE HABANERO HOT SAUCE Giving new meaning to hot chocolate, this blend of sweet and heat is outstanding on grilled veggies. stasispreserves.com SACHILI INFUSED OIL Made with organic red chilis, garlic and coconut sugar. Stir it into everything from burger patties to pasta or potato salad. sachili.com

SOUTH POND FARMS HOTTER THAN HADES HONEY Local honey infused with fiery chili peppers is divine for dipping with grilled chicken. southpondfarms.ca HEARTBEAT RED HABANERO HOT SAUCE The heat of habaneros toned down with sweet bell peppers, made in small batches in Thunder Bay, Ont. Squeeze a little into your favourite BBQ sauce. heartbeathotsauce.com Dynamic duo Whether you’re mopping on the barbecue sauce or slathering on the ketchup, Ontario’s own County Fare prides itself on what it doesn’t put into its bottles. Made with no sugar, no preservatives, artificial sweeteners or food colouring—as well as being gluten- and GMO-free—County Fare Barbeque Sauce and Ketchup check off all the boxes, naturally. www.cfare.ca

Discover Kozlik’s 38 mustards in three categories—sweet, savoury and spicy. kozliks.com

New! Grab A Brush

Two years in the making, Kozlik’s has launched two mustard-based (rather than tomato- or ketchup- based) BBQ sauces—Carolina BBQ Sauce and Rib-B-Q BBQ.

sugar- free

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SUMMER 2019 FOOD & DRINK

INTRODUCING NO. 99 RYE LAGER A great beer from The Great One. Brewed with Canadian rye grain to add an extra layer of depth, zest and freshness to the smooth malt and light hops ⇓avour of a classic lager. Available in 473 mL and 6 x 473 mL at your local LCBO and at Wayne Gretzky Estates in Niagara-on-the-Lake.

@GretzkyEstates

@GretzkyEstates

Facebook.com/WayneGretzkyEstates

Please enjoy responsibly.

INSIDE SCOOP

ontario makers

Life in the Slow Lane

How Ontario’s own Studio50 brings timeless tradition to Nordic-modern design.

By Sara Cation

Hard-wearing concrete-block tops set on slight steel-and-walnut bases, the customizable dining tables, coffee tables and console are built to last. And though they look heavy, they’re easy to move—their lightweight concrete cast is hollow—so they can be repositioned as a family grows. “We love to watch people interact with them,” says Kim. Studio50’s homewares are built for everyday family living. They play a part in meal prep—knives are within easy reach in a Konkret knife block (which looks like it defies gravity, leaning on its delicate steel frame) and, for crushing herbs, there’s the Holz and Stößel mortar and pestle (an artistic homage to watching their kids play in the sandbox with granddad). These wares also invite lingering long past dinner— the sculptural Hock dining chair with its carved-wood seat proves the point. “Our designs encourage people to slow down,” explains Kim. The idea being to heighten everyday experiences, whether enjoying a home-cooked meal, decanting a bottle of wine, or chatting and relaxing with friends. Savouring the moment indeed. Find Studio50 at the One of a Kind Craft show, in select retailers or at studio50.ca.

Form and function are at play in Studio50’s sculptural line of refined rustic home accessories and furnishings. With striking silhouettes, each piece is gallery- worthy. Made from eco-conscious materials sourced mostly within Canada, they’re the kind of guilt- free collectibles that showcase your style—great scene-setters for sharing a meal or a bottle of wine with friends and family. Savouring the moment: that’s what Steve and Kim Prokopowich, the makers behind Studio50, are all about. The couple’s hands-on approach to everything they do—even renovating their Paris, Ont., farmhouse and studio themselves—can be traced back to their high school days, when they met working on a dairy farm almost 25 years ago. Their pieces are built to last, bypassing trendiness to instead focus on timeless appeal. Inspired by history, Steve and Kimwant to return to the days when people chose furnishings with care, as objects to invest in and cherish. Every creation is as useful as it is aesthetically pleasing. “It has to serve a purpose,” says Steve. “It has to fill a need and be nice to look at.” The Platform collection—one of the couple’s favourites—is a case in point.

PHOTOS COURTESY OF KIM PROKOPOWICH

SUMMER 2019 FOOD & DRINK

“We hope to foster people’s attraction to the everyday through their experience with our pieces.”

Don’t Miss It Beginning this fall, Studio50 will start offering lifestyle workshops in the newly renovated loft of its almost-100-year-old Paris, Ont., barn. While carving soapstone, brewing kombucha or baking sourdough bread, this is the chance to eat and drink while learning a new skill and meeting like-minded peers. “It’s amazing to see how people connect through experiences,” says Kim.

Eureka Moments Among Steve and Kim’s favourite pieces—and Studio50’s first design—the Rock Bottom decanter (from $40 to $148) started as a science experiment. “My parents used to tell me not to sit on the concrete sidewalk because it retains heat in the sun and cold in the shade,” says Kim. “When I was giving my kids that same lesson, I wanted to show them how we use the properties of thermomass every day.” With perfect proportions

and a removable leather strap, this lab-glass-and-concrete stunner is more everyday art piece than science experiment. Sure, you can serve your wine in it—the large size holds an entire bottle—but you can also chill it in the freezer to keep cocktails cool at your next barbecue or heat it in the oven to keep gravy warm come Thanksgiving. “We even once used it to serve Butter Beer during a Harry Potter party for our kids,” says Kim.

His ’n’ Hers Sips

Come summer, Steve and Kim craft refreshing cocktails with their favourite spirits—Dillon’s Gin 22 Unfiltered ( LCBO 358556, $39.35) for him and Tag No. 5 Vodka ( LCBO 149567, $27.75) for her—serving them, of course, in their Rock Bottom decanters, which keep drinks cool even under the hot sun.

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FOOD & DRINK SUMMER 2019

A GROWING PORTFOLIO OF EXPERTLY CRAFTED WINES

JoshCellars.com | Please Enjoy Responsibly. ©2019 Deutsch FamilyWine & Spirits, Stamford, CT.

IN SEASON

Fresh local corn is back— not a minute too soon—so try any of these great ways to make the most of every kernel. Corn off the cob BY AMY ROSEN | Photography by james tse

You can eat all the tomatoes, watermelon and peaches you want, and I will too, but for me the true champion of summer produce is farm-fresh corn. Slathered with butter and salt straight off the cob is the usual go-to (and it is sublime), but corn is also a great addition to everything from soup to salads. I’ve used several different cooking preparations for the fresh corn in these recipes, but you can use your favourite method in them all.

CORN, CHEDDAR & CHIVE SOUFFLÉ Recipe on page 154

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FOOD & DRINK SUMMER 2019

CORN OFF THE COB

SWEET MISO CORN SOUP WITH BAY SHRIMP

THIS SOUP EASILY BECOMES VEGETARIAN BY SWAPPING OUT THE CHICKEN STOCK FOR VEGETABLE STOCK AND GARNISHING WITH BUTTERED CORN AND HERBS INLIEUOF SHRIMP.

The first time I mixed butter with sweet white miso paste and smeared it onto my corn on the cob, I knew life would never be the same. This takes that unfor- gettable sweet and salty umami- tweaked flavour and packs it into a soup, with a garnish of wee shrimp for texture. ⁄ cup (60 mL) unsalted butter 1 large sweet white onion, finely chopped ⁄ cup (125 mL) white miso paste (available at most supermarkets and Asian markets) 8 cups (2 L) low-sodium chicken stock 8 ears fresh corn, kernels cut off cobs (reserve cobs) 1 cup (250 mL) bay shrimp (also knows as salad shrimp) 1 tbsp (15 mL) melted unsalted butter 1 sliced red chili pepper, for garnish (optional) Fresh black pepper (optional) 1 In a very large pot over medium heat, melt butter and cook the onions and miso paste together until onions are tender but not col- oured, about 4 to 6 minutes. Add chicken stock, stir until miso is dis- solved, and increase heat to high. Add corn kernels (holding back a few for garnishing) and their cobs, bring to a boil, lower to simmer, and cook for about 20minutes, or until corn is cooked and soup tastes great. Remove cobs and discard. Puree soup in a blender in batches or in the pot with an immersion blender (it just won’t be as smooth.) 2 Toss shrimp with melted butter and place a spoonful in the middle of each bowl. Garnish with reserved kernels, a few slices of red chili pepper, if desired, or a grinding of black pepper. Serve at once. Serves 8 to 10

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SUMMER 2019 FOOD & DRINK

TM/MC

CORN OFF THE COB

GRILLED CORN & VEGETABLE SALAD WITH CHIMICHURRI During a recent long week- end, we suddenly found ourselves with a cottage full of guests looking for a midday refuel. I hit the barbecue (and kitchen) and threw together a few family-sized salads, includ- ing this one, which uses the harvest of the season, chickpeas for protein and a herbaceous sauce for kick. CHIMICHURRI 1 cup (250 mL) packed flat-leaf parsley, roughly chopped 2 green onions, sliced 1 large shallot, chopped 1 tbsp (15 mL) pickled jalapeños Zest and juice of 2 lemons 2 garlic cloves, chopped ⁄ cup (125 mL) red wine vinegar 1 tsp (5 mL) kosher salt ⁄ cup (175 mL) extra virgin olive oil 4 cobs of corn, shucked and cleaned 3 large zucchini, thickly sliced on the bias 2 yellow summer squash, thickly sliced on the bias 1 large red onion, thickly sliced into rounds 2 tbsp (30 mL) olive oil Kosher salt and pepper to taste 1 can (540 mL) chickpeas, rinsed and drained

4 When corn is cool enough to touch, slice kernels off in long planks, keeping the kernels together as much as possible. 5 On a large serving platter, artfully arrange vegetables and corn and drizzle with about ⁄ cup (60 mL) chimichurri, leav- ing a bowl on the side for people to add extra. Season with salt and pepper to taste. Serves 6 to 8

3 Toss prepared vegetables in olive oil and season with salt and pepper. Start with corn and grill on all sides, turning o en, until slightly charred all over and cooked through, about 10 minutes. Remove and set aside. Spread out zucchini, squash and red onion over grill and cook until lightly browned and cooked through, flipping a er several minutes, 7 to 10 minutes in total. Remove to a large bowl and set aside. Lightly toss with chickpeas.

1 For chimichurri, add parsley, green onion, shallot, jalapeños, lemon zest and juice, garlic, vinegar and salt to a small food processor and pulse several times. Then stream in olive oil until it just comes together but still has texture. Taste for seasoning and adjust if needed. Refrigerate and set aside. 2 Preheat barbecue to high, about 500°F (260°C).

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SUMMER 2019 FOOD & DRINK

Afford to Retire in Elliot Lake

With one of the most affordable and attractive retirement lifestyles in Ontario, Elliot Lake offers breathtaking scenery, sunlit beaches, golf, hiking, canoeing and an abundance of arts and cultural pursuits.

All of this in a safe, clean, friendly community where you have plenty of choices when it comes to where you want to live.

COMPARE AND SAVE 1 bedroom apartments from $530/month 2 bedroom apartments from $600/month 3 bedroom townhomes from $700/month 2 bedroom homes from $785/month 3 bedroom homes from $885/month

Book Your Discovery Tour One Free Night at the Hampton Inn Elliot Lake and enjoy a tour of the city

and our properties. (Second night $50.00 + taxes)

1.800.461.4663 retireelliotlake.com

CORN OFF THE COB

GRILLED CORN & PEACH QUESADILLAS WITH JALAPEÑO CREMA The sweetness of the peaches is offset by the char of the corn and the spice of the jalapeño crema, making for an ooey-gooey casual appetizer. It’s summertime in Ontario with a Mexi-Cali twist. JALAPEÑO CREMA ⁄ cup (125 mL) sour cream 1 small garlic clove, chopped ⁄ cup (60 mL) cilantro leaves 1 lime, juiced 2 jalapeños, seeded and chopped Pinch of salt and sugar QUESADILLAS 1 ⁄ cups (375 mL) grilled corn kernels, about 2 cobs 1 brick (250 g) regular cream cheese, so ened 3 ripe peaches, pits removed, fruit chopped 1 lime, juiced ⁄ tsp (2 mL) sugar 20 small flour tortillas 2 cups (500 mL) shredded mozzarella cheese About 2 tbsp (30 mL) vegetable oil for brushing 1 To make jalapeño crema, in a small food processor or a blender, blitz together sour cream, garlic, cilantro, lime juice, jalapeños, salt and sugar. Blend until smooth, taste for seasoning and adjust if needed. Refrigerate until using. 2 To grill corn, preheat barbecue to high, about 500°F (260°C). 3 Place shucked corn (2 cobs for this recipe, but make more while you’re at it), on the grate and turn occasionally, until lightly charred on all sides and cooked through, about 10 minutes in total. Remove from heat, let cool, and slice kernels off of cobs.

browned and cheese has melted, another 2 to 3 minutes. Remove to a tray to let them cook slightly. 8 Cut each quesadilla into 4 wedges and pile them up on a serving platter, sided by a bowl of jalapeño crema and any extra cilantro for garnish. Serves 10 to 12

the 2 sides together. Repeat with remaining tortillas and filling. 6 Lower heat on grill to about 400°F (200°C). 7 Brush quesadillas with some oil and grill on the barbecue until browned, about 2 minutes, then flip them all with a spatula and grill on the other side until

4 Mix together cream cheese, peaches, lime juice, sugar and grilled corn kernels. Stir to com- bine. Set aside. 5 Take a tortilla and spread a heaping tablespoon of the cream- cheese filling over the surface. Top with a sprinkling of shred- ded mozzarella, then cover with another tortilla, gently pressing

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SUMMER 2019 FOOD & DRINK

Shown with available accessory Roof Rails.

DE S IGNED TO IMPRE S S

FROM EVERY ANGL E .

We set out to design the most sophisticated vehicle in its class. Now that the Mazda CX 9 has been named AJAC’s Best Large Utility Vehicle in Canada for the second year in a row, we figure that we’ve reached our destination. Now it’s your turn.

2019 MAZDA CX 9 BEST LARGE UTILITY VEHICLE IN CANADA FOR 2019

CORN OFF THE COB

We usually conscript the kids at the cottage to shuck the bushels of corn we consume each weekend. Hours of fun! But here’s a quicker hack. 1 Best of shuck Boil the corn as is, tightly wrapped husks and all, for 8 to 10 minutes.

WHAT TO SERVE

2

Once fully cooked, cut off the root end (about ⁄ an inch).

Corn, Cheddar & Chive Soufflé Sparkling wine is a clas- sic pairing for soufflé. Choose a wine with honeyed notes that pick up the sweetness of corn and contrast with the sharp cheddar flavours. Tawse Spark Limestone Ridge Organic Sparkling Riesling VQA VINTAGES 370361, $20.95

Sweet Miso Corn Soup with Bay Shrimp Umami-rich miso can make wine taste lean and edgy, so pair with a wine that has pronounced fruit. A warm-climate Char- donnay, with ripe pear and tropical fruit fla- vours would be ideal. Ghost Pines Chardonnay Winemaker’s Blend VINTAGES ESSENTIALS 308122, $21.30

Grilled Corn & Vegetable Salad with Chimichurri Grilling enhances corn’s sweetness and adds a smoky flavour. A barrel-fermented Chardonnay has a toasty character that complements the corn, along with acidity that meets the zesty chimichurri head on. Château des Charmes Barrel Fermented Chardonnay VQA LCBO 81653, $14.95

Grilled Corn & Peach Quesadillas with Jalapeño Crema Echo the ripe peach notes in this dish with an off-dry Ontario Riesling. A hint of sweetness will offset the char on the corn and tame the heat of the jalapeños. Vineland Estates Elevation St. Urban Vineyard Riesling VQA VINTAGES 38117, $19.95

3

Using a clean kitchen towel, grab the body of each ear of corn and squeeze. The cob will slide out like a snake, leaving the silk and husk behind.

Tastiest cobs There are three umbrellas of commonly grown sweet corn in Ontario. They are: yellow, sugar- enhanced and supersweet. (Their natural sugar content ranges from 9 to 44 percent!) The corn also falls under three colour groups: yellow (the most old- fashioned in look and taste), bi-colour (a.k.a. peaches and cream) and white. A few of the best from among the dozens of varieties include Miracle, Kandy Korn and Silver Queen.

Freshest Ears

Whether from a farm stand or your local greengrocer, buying corn in season is the first rule of freshness.

The next is using your senses. The outer husk should be a glorious green, moist, snug to the kernels, and have no brown spots or holes (holes usually mean critters.) And take a look at the top tassel—that bit of corn silk sticking out. Is it golden brown (not dark brown), slightly sticky and smells of sweet corn? Buy this corn. And don’t peel back the husks until ready to cook as that will dry out the kernels. Store in the crisper in a tightly wrapped plastic bag, and cook within two days.

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SUMMER 2019 FOOD & DRINK