LCBO Food & Drink Summer 2019

Charred Tomato Gazpacho Recipe on page 142

Prep Guide Up to 1 week in advance: Make Apricot Mostarda for the grilled breakfast sausages, if including in menu. Up to 3 days in advance: Make granola for Grilled Kiwi Parfait. Store in airtight container. Up to 2 days in advance: Char tomatoes and jalapeño and prepare Charred Tomato Gazpacho. Store in refrigerator. Make salad dressing for Cedar-Planked Maple Trout Salad. Cure trout in salt/maple syrup mixture and rinse. Pat dry and store in refrigerator until ready to grill on cedar.

WHAT TO SERVE The combination of tomato and vinegar gives gazpacho its verve, and it also means that a wine pairing needs ample acidity. A dry Spanish rosé (rosado) brings fresh berry flavours, bright acidity and a lively synergy. Chivite Gran Feudo Rosado LCBO 165845, $12.95 For the salad, we pick up on the woody, lightly smoky notes contributed by grilling on a cedar plank, and the but- tery texture of grilled avocado. White Burgundy is superb with this dish; notes of spice and toasted nuts create a seamless experience on the palate. Bouchard Père & Fils Pouilly-Fuissé LCBO 56580, $31.95

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SUMMER 2019 FOOD & DRINK