LCBO Food & Drink Summer 2022

SUMMER 2022

COMPLIMENTS OF

Elevate every beverage. LG’s exclusive Craft Ice™ is round and slow-melting to keep every drink better tasting. And with the new InstaView® door, you can knock twice to see inside, letting you check for cocktail ingredients without losing your cool. Prepare to level-up your at-home cocktail experience.

LG InstaView ® Refrigerator with Craft Ice ™

Discover more at lg.ca/craftice

InstaView ®

Craft Ice TM

Shape and clarity of ice may vary with settings, water supply and home use conditions. Must be of legal drinking age. Please drink responsibly.

A true reflection of the terroir VQA Chardonnay is an icon of Ontario’s cool climate region. Our limestone soils create mineral-driven, complex and elegant Chardonnay.

Perfect for summer sipping While it’s delightful all year round, a chilled VQA Chardonnay is especially refreshing on a hot summer’s day. Perfect for at the cottage or when dining on a patio.

Something for everyone VQA Chardonnay o ers a diverse range of flavour profiles: oaked and unoaked, rich and textured, crisp and refreshing. Savour it over a meal or on a warm summer night.

We call it home.

The leading edge of the world’s cool climate wine scene is right here, in our own backyard. Ontario isn’t just where we live. It’s where we harvest 100% Ontario-grown grapes to craft what’s new and next in the world of wine. So raise a glass and join us in shaping the next generation of wine.

winecountryontario.ca

Please enjoy responsibly.

CENTURIES IN THE MAKING Modern Sicilian Wines

Meet the indigenous grapes of Sicilia, Grillo and Nero d’Avola , at WinesOfSicily.com

WinesOfSicily

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SUMMER Contents

Features 98 BIG FUN Casual snacks for an outdoor party inspired by beloved summer carnival treats. BY ERIC VELLEND 104 CREAMY COCKTAILS Ice cream is the ideal ingredient in these cool summer sippers. BY CHRISTINE SISMONDO 110 WARM RECEPTIONS No matter your budget, wedding gift wines to delight the happy couple. BY CHARLENE ROOKE 118 MAD FOR MELON Recipes that make the most of a bumper crop—ripe, juicy Ontario melons. BY MIRANDA KEYES 124 HAPPY CAMPER Fabulous vegetarian recipes

for campfire cooking. BY MICHELLE RABIN

110

118

SUMMER 2022

ON THE COVER The Cascadian cocktail, page 171 Photography by Maya Visnyei

COMPLIMENTS OF

PHOTOGRAPHS BY (TOP) MAYA VISNYEI; (BOTTOM RIGHT) DARREN KEMPER

FOOD & DRINK SUMMER 2022 7

CONTENTS

57

Departments

In Every Issue

Editor’s Notes

15

51

Tall Orders Easy, colourful Highballs that explore the full spectrum of flavours. BY CHRISTINE SISMONDO Beyond the Sea Cooked, raw or somewhere in between, seafood shines in summer. BY CHRISTOPHER ST. ONGE Seasonal Sensations Raise a toast to summer with Ontario-made ciders and RTDs. BY MICHELE SPONAGLE Pickles to Relish Easy to make, quick pickles add pizzazz to everything. BY ERIC VELLEND The Daiquiri Perfect plain or fancifully frozen—in praise of a storied classic. BY JAMES CHATTO The Complete Guide to Pasta Salad Freshen up a beloved BBQ side in all sorts of delicious new ways. BY VICTORIA WALSH Together at Last Break the rules—white wine pairs beautifully with grilled red meat too. BY JESSE VALLINS Taste of Honey Heard the buzz about honey? Four recipes demonstrate its versatility. BY LINDSAY GUSCOTT Supersized Thrill your crowd with large-scale platters and big batch drinks.

Inside Scoop The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND

25

57

Recipe Index

187

A Splash of Rosé Blackberry fool: The summer’s smartest dessert. BY MICHELLE LUCAS LARVING

188

67

77

85

133

151

51

141

151

159

BY MARY BERG AND CHARLENE ROOKE

PHOTOGRAPHS BY (TOP) ROB FIOCCA; (BOTTOM LEFT) MAYA VISNYEI; (BOTTOM RIGHT) JAMES TSE

8 FOOD & DRINK SUMMER 2022

SUMMER 2022

Chief Marketing and Digital Officer, LCBO Vanda Provato

EDITORIAL Editor Jody Dunn Drinks Editor Charlene Rooke Food Editor Eric Vellend Content Editor Victoria Walsh Publication Coordinators Leslie Bolter, Tricia Lahde Publication Assistant Piper MacFadyen

Vegetables star in our inviting autumnal feast HARVEST CELEBRATION

ART Creative Director Vanessa Wyse, Studio Wyse

Associate Creative Director Lucinda Wallace Senior Designer Hannah Browne Studio Manager Jenna King Photo Editor Sarah Palmer

CONTRIBUTORS Mary Berg, James Chatto, Carmen Cheung, LeeAndra Cianci, Rob Fiocca, Lindsay Guscott, Katie Hayden, Darren Kemper, Miranda Keyes, Michelle Lucas Larving, Andrea McCrindle, Vincent Noguchi, Michelle Rabin, Charlene Rooke, Christine Sismondo, David Sparshott, Michele Sponagle, Christopher St. Onge, Christine Tizzard, James Tse, Jesse Vallins, Eric Vellend, Maya Visnyei, Victoria Walsh

Coming next issue AVAILABLE SEPTEMBER 14

PRODUCTION Production Coordinator Judy Haverkort Production Assistant Everton Smith Prepress Levon Gosdanian

SALES Publisher Wayne Leek

Kirby Miller, Beaches Media Services kirby@beachesmediaservices.com

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 1.800.668.5226 or 416.365.5900. TTY Only: 416.864.6898 or 1.800.361.3291. 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 29, Number 5. Food & Drink is printed on paper that contains 10 per cent post‑consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs. Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 100 Queens Quay East, 9th Floor, Toronto, ON, M5E 0C8 ISSN 1195-5988 Many of the products featured in this issue are available to purchase online at lcbo.com.

BEYOND PIE Sweet and savoury pumpkin recipes

WARM COCKTAILS For cool nights

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.

A WHISKY DINNER Each course paired with local spirits

10 FOOD & DRINK SUMMER 2022

Dockktaails A healthy twist on mocktails for lakeside summer sipping!

Special Advertising Feature Goodness Me! Natural Food Market

PLANT BASED

Sweet & Spicy Kombucha Refresher ½ cup GT’s Guava Goddess Kombucha ½ cup LaCroix Mango Sparkling Water 3-5 fresh organic jalapeño slices (remove seeds to reduce spice) Fresh organic mint leaves

Add Guava Goddess Kombucha and Mango LaCroix to your favourite glass and gently stir. Once combined, add jalapeño slices, fresh mint, and ice. Stir again and add more jalapeño and mint until desired spice level is achieved. Add more mint for garnish!

Turn these Mocktails into Summer Cocktails Add a shot of your favourite liquor

Sweet

Spicy

&

Try This!

GT’S Synergy Organic Guava Goddess Kombucha

1 can Zevia Ginger Beer ½ an organic lime, juiced Fresh organic mint leaves Organic lime wheels 8 ice cubes Mocktail Mule

Hibiscus Iced Tea ½ cup Traditional Medicinals Hibiscus Tea, chilled 2 tbsp Italian Volcano Organic Lemon Juice 2 tbsp simple syrup (recipe below) ¼ cup LaCroix Passionfruit Sparkling Water 5 ice cubes Simple Syrup: ½ cup Wholesome Raw Cane Sugar ½ cup water To make the simple syrup: mix cane sugar and water in a small pot. Bring to a boil and let simmer for about 5 minutes. Set aside to cool. Steep Traditional Medicinals Hibiscus Tea for 5 minutes and chill. Mix tea, lemon juice and simple syrup. Pour into a wine glass over ice cubes and add the sparkling water. PLANT BASED

PLANT BASED

Add 1 can of Zevia Ginger Beer to a copper mug with ice. Add the lime juice into the mug. Stir gently and add in lime wheels and fresh mint, as desired. Add more mint and lime wheels to garnish. Did you know that when you use a copper mug for your mule it cools down almost instantly? With the handle keeping the heat from your hand at bay, you can enjoy a chilled bevvy down to the last sip!

This Mocktail Mule is completely sugar-free! By using our base of Zevia Ginger Beer, you can make your mule without all the sugar!

Flower

SUGAR FREE

Power

Sweet , No S ugar

Made With

Zevia Zero-Sugar Ginger Beer Zero-Calorie, Non-GMO Made With

Traditional Medicinals Organic Hibiscus Tea Fair Trade, Non-GMO

Mocha Mudslide

Peach & Mango Bellini

PLANT BASED

PLANT BASED

½ cup Earth’s Own Plant-Based Chocolate Oat Beverage 1 cup Daiya Plant-Based Vanilla Ice Cream 1 tbsp Nuts to You Nut Butter Almond Hazelnut Butter 1 shot espresso (optional) 5 ice cubes Chocolate Sauce: ¼ cup Goodness Me! Maple Syrup ¼ cup Goodness Me! Cocoa Powder ¼ cup Earth’s Own Plant-Based Oat Beverage 2 tbsp Goodness Me! Extra-Virgin Coconut Oil, melted To make the chocolate sauce: sift cocoa powder and whisk all ingredients gently until well combined and set aside. Put Earth’s Own Plant-Based Chocolate Oat Beverage and remaining ingredients in a blender and blend on high. Line a glass with chocolate sauce and pour contents into glass. Garnish with coconut whipped cream.

¾ cup Nudefruit Frozen Peaches ¾ cup organic mango, chopped ½ - ¾ cup LaCroix Peach-Pear Sparkling Water 1 tbsp Italian Volcano Organic Lemon Juice

2 tsp simple syrup (recipe below) 2 tbsp Black River Cranberry Juice Simple Syrup: ½ cup Wholesome Raw Cane Sugar ½ cup water

To make the simple syrup: mix cane sugar and water in a small pot. Bring to a boil and let simmer for about 5 minutes. Let cool. Blend LaCroix Peach-Pear Sparkling Water and all the other ingredients in a blender. Pour into a fancy glass and top with cranberry juice.

Oat Cocoa Mocha

Fresh & Fruity

Made With

Made With

Earth’s Own Plant-Based Chocolate Oat Beverage C anadian, Non-GMO

LaCroix Peach-Pear Sparkling Water Zero-Calorie, No Sodium

Dig In Simple plant-based snacks for summer Smoked Salmon Shooter Save Da Sea Plant-Based Smoked Salmon Skotidakis Tzatziki Sauce Savor Capers Fresh Organic Dill Watermelon & PLANT BASED

Strawberry & Heirloom Tomato Grilled Flat Bread Goodness Me! Pizza Crust LeGrand Cream Cheese Spread Organic Strawberries Organic Heirloom Tomatoes Fresh Organic Basil

Goat Cheese Kabob Organic Watermelon Green Goddess Drunken Goat Cheese Fresh Organic Basil Acropolis Balsamic Glaze

Try This!

Smoked Carrot Instead of Smoked Salmon

Cashew Cream Cheese Instead of Try This!

a Dairy Spread

Hello!

Try This!

We’re Goodness Me! Natural Food Market Grab the good stuff! With a wide selection of specialty diet grocery items, our aisles are loaded with gluten-free, plant-based, and keto! Visit us in-store or at goodnessme.ca and come discover the power of food.

Drunken Plant-Based Goat Cheese Instead of Feta

FREE Download of Summer Nourish Magazine

Find more healthy, delicious recipes at goodnessme.ca

LCBO NOTES

From our President & CEO

Dear Friends, Summer is well and truly with us and I’m sure we’re all delighted to celebrate the season and enjoy the beautiful weather! Life is finally getting back to normal, and while we hope the worst of the pandemic is in the rearview mirror, some of its effects are still with us. The global supply chain continues to face challenges that impact virtually every business, including the beverage alcohol industry. With the issues affecting production, transportation and the costs of doing business, it has been a difficult time for the companies who create the products we sell. I’d like to thank all our local and international producers who work so hard to bring Ontarians the very best from Ontario and around the world. A more positive result of the pandemic is the way it has made people a little more mindful when it comes to their health and wellbeing. Many of our customers are looking for lighter choices and the LCBO has responded with a growing range of innovative product options that are lower sugar, lower calorie, lower in alcohol and even alcohol-free. So, whether you’re toasting Pride this summer (you can see how the LCBO is supporting it by turning to page 46), heading to a BBQ or simply celebrating a family occasion at home, it’s easy to make a lighter choice or exercise moderation and still be part of the fun. If you’d like to learn more about these lighter products—or any other items on our shelves—our retail employees, including our Product Consultants, will be delighted to help you find what you’re looking for. Our new and improved LCBO.com is also a great place to start. Summer means lots of outdoor entertaining and convenience becomes a priority, so check out the many packaging options we carry such as wine in cans or tetra paks and ready-to-drink boxes, perfect for seltzer season. And speaking of convenience, don’t forget that the LCBO can ship your orders to anywhere in the province, including cottage country.

In other good news, we’re pleased to share that Aeroplan members can now earn Aeroplan points for online purchases made on LCBO.com (in addition, of course, to retail store purchases). To collect Aeroplan points online, simply add your Aeroplan number to your eCommerce profile or enter your number at the checkout. With members earning one point for every $4 spent plus any product bonus offers, there are certainly many reasons to celebrate this summer with the LCBO.

Wishing you all the best for a safe and happy summer,

GEORGE SOLEAS President & CEO, LCBO

PHOTOGRAPH BY JAMES TSE

FOOD & DRINK SUMMER 2022 15

EDITOR’S NOTES

Make a Splash!

Now that we are easing into getting back together, this is the year to roll out the red carpet when entertaining. We’re all for BBQs, picnics and potlucks, but after a few summers spent apart, consider planning something extra special. Here are a few ideas… Who doesn’t love a carnival—for the rides, of course, but even more for the food! We asked our Food Editor, Eric Vellend, to twist some of those favourites into cocktail party versions that are sure to delight your guests— especially when you deck out your backyard to match the theme. Check out page 98 to get inspired. If your family and friends are campers—or if you’ve been thinking of giving camping a try—we have a host of hearty plant based ideas for what to serve while you’re away, starting on page 124. Or if a big family reunion is in the works, turn your attention to “Supersized” on page 159. There you’ll find recipes that are sized up to serve a crowd, plus large format drinks and mixed packs to have on hand. Speaking of drinks, they are top of mind in the summer— and imperative for raising a toast. For something deliciously decadent, our five “Creamy Cocktails” on page 104 feature ice cream as the starring ingredient—they’re perfect as an afternoon treat or instead of dessert. For pure refreshment factor, we love “Tall Orders” on page 51.

and put those delicacies on full display in the recipes starting on page 57. And what’s a BBQ without pasta salad? We all have our go-to recipes, but we wanted to shake things up a bit and asked Victoria Walsh to break down the basics of how to bring fresh flavours to this summer favourite (page 133). Last, but not least, two traditional rites of summer are weddings and road trips. Drinks Editor Charlene Rooke has plenty of ideas for liquid gifts starting on page 110 and our editorial team has pulled together 9+ foods and drinks that are worth a stop as you make your way across the province (page 26). Whether you’re keeping busy or taking it easy, we hope you enjoy the issue and your summer!

Using only a few ingredients, these are long, icy, easy-to-make cocktails that taste as great as they look. Summer also has its classic, never-out-of-style cocktails too—perhaps none more so than the Daiquiri. Turn to page 85 to read all about the origins and evolution of this drink and then choose from several recipe options to find your favourite. As with every season, there are certain staples that can’t be missed: seize the moment and seek out local melons to replicate any of the tasty recipes in “Mad for Melon” on page 118. Also keep an eye out for the freshest Canadian seafood popping up in grocery stores and markets

If you’re looking to keep up with the latest drinks, trends and entertaining inspiration, check out the LCBO’s Summer Hot List at lcbo.com/hotlist to make the most of all the moments of summer.

JODY DUNN Editor, LCBO Food & Drink

@lcbofoodanddrink

lcbofoodanddrink

LCBO

PHOTOGRAPH BY JAMES TSE

16 FOOD & DRINK SUMMER 2022

BORN TO MIX.

A RAY OF SUNSHINE,

CLEVERLY DISGUISED AS

A BOTTLE OF WINE.

CALIFORNIA WINES.

AS ALIVE AS THE PLACE

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to the nearest LCBO.

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TRIBUTE CABERNET SAUVIGNON

CALIFORNIA ROOTS CABERNET SAUVIGNON

ROBERT MONDAVI WINERY NAPA VALLEY SAUVIGNON BLANC

LA CREMA SONOMA COAST CHARDONNAY from July 18 - Aug 14 $29.95 now $27.95

from Aug 15 - Sept 11 $19.95 now $16.95

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LCBO 20807

90 PTS Wine Enthusiast

LCBO 962886

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CERTIFIED SUSTAINABLE

90 PTS Wine Spectator

Notes of stone and citrus fruits with honeysuckle and perfumed herbs.

Aromas of Meyer lemon, nectarine and jasmine are followed by flavours of crisp green apple, tangerine and yellow plum.

Our Cabernet Sauvignon’s juicy cherry flavors, hints of oak and graceful finish elevate even the simplest pleasures.

Aromas and flavours of cassis, blackberry, black cherry and ripe plum give way to earthy notes, tea, vanilla bean and shaved dark chocolate.

BONANZA CABERNET SAUVIGNON

SAND POINT CHARDONNAY

JOSH CELLARS MERLOT from June 20 - July 17 $19.95 now $17.95

from June 20 – July 17 $27.95 now $24.95

$16.95

LCBO 11194

LCBO 638221

LCBO 660241

SUSTAINABLY CERTIFIED – LODI RULES & CSWA

Wine Enthusiast American Winery of the Year

90 PTS Natalie MacLean

The wine is complex with scents of violets, sweet plums, and vanilla bean. It's velvety and soft in texture, with flavours of plums, blackberries and cherries.

Layered with smooth tropical fruit and bright apple notes, this Chardonnay also has a toasty mellowness from oak aging.

A plum purple colour with crimson highlights, Lot 4 opens with a serious nose - underlying dark fruits are overlayed with soft leather, casis and unsweetened chocolate.

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Look for this logo for wines crafted sustainably from 85% or more grapes from certified sustainable vineyards.

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Frompatio soirées to dinners al fresco, embrace the season by creating an impeccable culinary experience - the Martha Stewart way.

Martha’s Cheese Gougeres

This savory hors d’oeuvre recipe is adapted from “Martha Stewart’s Baking Handbook.”

Servings: Makes about 5 dozen

Ingredients

Directions

1 cup water 1 stick unsalted butter Large pinch of Kosher salt 1 cup all-purpose 'our 4 large eggs

Step 1 Preheat oven 375 degrees. Line two rimmed baking sheet with parchment. Set aside. Step 2 In a small saucepan, bring water, butter and salt to a boil.

Step 3 Immediately removed fromheat. With a wooden spoon, stir in 'our. Continue to stir until mixture pulls away from sides of pan, about 1minute. Let cool 2 minutes. Step 4 Add eggs, one at the time, mixing a er each addition and batter comes together. Add in herbs. Step 5 Transfer batter to a pastry bag ttedwith a½ inch plain tip (such as Ateco #806). Pipe batter into desired size mounds, 1-inch apart, onto sheets. Sprinkle with cheese. Bake 10minutes. Reduce oven temperature to 350 degrees and bake until pu s are golden brown and feel light and hollow inside, about 20 to 30 minutes more.

2 tablespoon chopped chives OPTIONAL 2 tablespoon chopped dill OPTIONAL ½ cup grated cheese - an equal mix of Comte and Gruyere

Pairing

19 Crimes Marth’s Chard With a toasty yet creamy caramel oak 'avour and a crisp, refreshing nish, Martha’s Chard pairs perfectly with delicious summer bites.

W O R K H A R D , P L A Y H A R D , DRINK MARTHA’S CHARD.

Please enjoy respons ibly .

Take your summer entertaining to the next level with 19 CrimesMartha’s Chard, the new industry-disrupting California Chardonnay made in partnership with the legendary Martha Stewart. This newest addition to the 19 Crimes portfolio breaks preconceived notions of typical California Chardonnay – it’s as approachable and as bright as Martha’s own personality. And it pairs perfectly with delicious summer bites, like Martha’s own Fettuccine Alfredo with Lemon. With a toasty yet creamy caramel oak avour and a crisp, refreshing nish, don’t miss out on the rich taste of summer with Martha’s Chard.

Fettucine Alfredo with Lemon

A creamy pasta dish that is sure to satisfy everyone at the dinner table, this fettuccine Alfredo recipe is a winning dish.

4 servings

Yield:

Ingredients

Directions

1 cup heavy cream 3 egg yolks 1 cup grated parmesan, plus more for garnish 1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon) 1 pound fettucine Coarse salt and ground pepper

Step 1 Whisk cream, egg yolks, Parmesan, lemon zest, salt, and pepper in a medium bowl until combined. Step 2 In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.

Step 3 Immediately stir in egg-and-cheese mixture until well combined adding enough pasta water to create a thin sauce that coats pasta. Step 4 Add lemon juice and season to taste with salt and pepper. serve immediately, garnished with grated Parmesan cheese.

Advertising Feature

Canada’sWorld Class! Cheers to Diageo’s World Class Canada festival— after three years, it’s back, live, and better than ever.

AFTER A THREE-YEAR HIATUS from live events, Diageo was determined to bring back its World Class Canada bartending competition with a bang. From education seminars and even a bartender spa day hosted by Seedlip, Diageo’s non-alcoholic brand, the eight-day festival culminated in a down-to-the-wire competition to crown the World Class Canada Bartender of the Year 2022. “Our goal was to host the most ambitious Canadian National Final ever,” says Michael Armistead, National On Premise, Reserve & Sponsorship Manager. Naturally, global tastemakers took note. Award winning actor and Tanqueray No. TEN Global partner Special guests Stanley Tucci (centre, right) and Ago Perrone (centre, left), hosted a martini demonstration and Tanqueray challenge for competitors at Montreal’s Ritz-Carlton. Also pictured: Kaitlyn Stewart, 2017 Canadian and Global winner, and James Grant, 2021 Canadian and Global winner.

Stanley Tucci took a break from hosting his CNN series to attend, along with Ago Perrone, the legendary beverage director at London’s Connaught Hotel. Chef Daniel Boulud hosted a lunch at his namesake restaurant at Montreal’s Ritz-Carlton for Diageo partners. Ten competitors from across the country mixed, stirred, and poured their way through six challenges over two days. Toronto’s Massimo Zitti won the esteemed judges’ votes with his wow-factor finesse and flavour. “What a great showcase to introduce Canada’s hospitality and bartending community to the world,” says Armistead. “Next, we’d love to bring the World Class Global Final to Toronto—stay tuned!”

WORLD CLASS CANADA 2022 BY THE NUMBERS

3 10 6 40 200 10 2 Years since the last live national final in Whistler, B.C. Finalists from across the country Challenges over two epic days Global winners produced by Canada in the last five years Montreal bars and restaurants partnered with Diageo to bring the festival to life Live spectators (and thousands more livestreaming around the world)

Years since Canada started competing in the World Class Global Final

DiageoWorld Class Canada 2021 winner and Global winner James Grant (left) presents Massimo Zitti with this year’s top prize.

The Cocktail Champ Meet this year’s innovative winner.

It takes a global citizen to represent Canada at an international bartending competition and Massimo Zitti, co-owner of Mother cocktail bar on Toronto’s buzzy Queen West strip, has the right mix of skills and stamps in his passport. Zitti hails from Italy, but has lived in the UK, France, and Spain before making Canada his home five years ago. His winning philosophy? Like music, there’s a good cocktail to pair with any moment. “He went into the competition thinking, ‘If I’m going to do it, I’m going to win,’” says Diageo’s Michael Armistead. “He just wowed the judges.” One of the best parts of the experience, Zitti told the Toronto Sun, was meeting his mixology idol, Ago Perrone. “That man is a legend!” he said. Zitti will compete in the World Class Global Final this September in Sydney, Australia.

Diageo’s premium spirits played an essential role in each of the bartending challenges.

Charles Gimlet Try Massimo Zitti’s twist on a classic gin cocktail.

Ingredients 1

oz Tanqueray No. TEN 1/4 oz elderflower liqueur 1 oz fresh lime juice 3/4 oz Bloomsbury Cordial (see below) 2 ml Salted lavender honey Shake and double strain into a cupette and garnish with grapefruit zest.

10 g grapefruit zest 1 g dried chamomile 1 g dried elderflowers 4 g toasted almonds 50 g Cider Vinegar Bring the water to 80 ° then (with heat off) place the botanicals and let steep, covered for 15 mins. Strain and add: 200g caster sugar and 5g citric acid.

Bloomsbury Cordial Combine 500g of water with:

worldclasscanada worldclass

Inside Scoop The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND

Visit lcbo.com/ fdcocktail to watch this drink being made.

During the dog days of summer, there’s nothing like a sweaty pitcher of ice-cold lemonade. We’ve taken the beloved classic and given it a fragrant and fruity twist with a syrup made with raspberries, orange zest and pink peppercorns. Add a splash of your favourite vodka and you’ve got our cocktail of the month: the Northern Sunset Lemonade (p. 171). Sunny, Sunny Days DRINK OF THE SEASON

PHOTOGRAPHY BY DARREN KEMPER; FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY CATHERINE MACFADYEN; ALL GLASSWARE FROM COCKTAIL EMPORIUM, COCKTAILEMPORIUM.COM

FOOD & DRINK SUMMER 2022 25

INSIDE SCOOP

TO DRINK These spirited cocktails, beers, wines and ciders are only-in Ontario summer-fresh sips.

9+ Things to Eat (and Drink) in Ontario SUMMER HOT LIST

Summer is an ideal time to explore our province: its parks, lakes, beaches, charming rural towns and unknown cities are at their sunny best. And this year, more than ever, we want to get out and support the local producers, farmers and makers who define Ontario’s edible culture. To spotlight this summer’s must-try tastes, we surveyed a broad group of Food & Drink contributors, those who have been sticking close to home and some who have ventured to nearby foodie hotspots. We identified some of the top taste trends for the season—from fermented foods to plant-based cuisine and elevated to-go food. Then we thought about drinks—both alcoholic and alcohol-free—and which ones were worthy of a refreshing stop: cream-top milk or a cobalt or amethyst-tinted cocktail, anyone? Cheers and bon appétit! — By Food & Drink Staff

Soif Co-Fermented Cider Revel Cider, Guelph Deliciousness happens when ciders made from Ontario strawberries and cherries spend time fermenting with Zweigelt grape skins. revelcider.ca The Paloma Quemada on Tap Bar Pompette, Toronto Poured straight from the tap into a chilled glass, this clarified tequila-mezcal charred grapefruit long drink is the ultimate refresher after a hot summer day in the city. barpompette.ca Amethyst Mine Cocktail Bight Restaurant,Thunder Bay Score some patio time on Lake Superior while sipping this elderflower liqueur cocktail, a salute to Ontario’s official gemstone, which is mined nearby. bightrestaurant.ca NV Madonna White Vermouth Traynor Family Vineyard, Hillier Don’t waste this complex, herbal and ever-so-slightly sweet vermouth in a Martini. It’s best enjoyed on the rocks with a twist or mixed with a little sparkling lemonade. traynorvineyard.com

HARISSA SAUERKRAUT Pyramid Ferments, Milford Not only is this bright and tangy raw sauerkraut good for your gut, it’s also got just the right touch of heat, thanks to the on-trend harissa (a red chili pepper paste used in traditional north African cuisine). Pyramid has other innovatively flavoured “gateway ‘krauts,” known to win over reluctant tasters to this world of elevated and bold fermented foods, which includes kimchi plus kvass, kombucha and “gut shot” drinks. pyramidferments.com LOBSTER ROLL BOXED LUNCH Tide & Vine, Niagara Falls No picnic by the Falls would be complete without this lobster roll: lemon aioli–dressed East Coast lobster stacked on a locally made bun slathered with butter and served with German potato salad. Tide & Vine is a decade-old institution, thanks to its abundant seafood platters and freshly shucked oysters, both highly suitable for summer celebrations. tideandvine.com

Pembroke Pils Square Timber Brewing, Pembroke

Crafted by an Indigenous owned brewery, this light, crisp pilsner (LCBO 65334, $3) has a rich, bready malt favour. Try it ice-cold, alongside barbecued ribs or chicken. squaretimber.com

26 FOOD & DRINK SUMMER 2022

TO DRINK A no-alcohol refresher helps beat the summer heat, and no summer gathering is complete without some no-alcohol alternatives—from soda to tea to cordials. They might just be the hottest drinks at your bar. This Indigenous-owned online company offers a tea-industry first: green tea blended with roasted northern wild rice (manoomin), which creates uniquely nutty, complex flavours, ideal for cool summer mornings. teahorse.ca Split Tree Cocktail Co., Ottawa Turn a summer soda water or mocktail a trendy cobalt blue with this mixer bursting with tart, fruit flavour. Find it at local grocers or online. splittree.ca Cream-top Milk Sheldon Creek Dairy, Loretto Mix in the cream that floats atop the cute classic bottles for pure, sweet dairy richness. Blackberry and Blackcurrant Cordial As a bonus, the dairy’s cows produce milk that’s lacking the protein that can cause lactose intolerance. sheldoncreekdairy.ca Raspberry and Lime Soda The County Bounty, Napanee Dry, tart and fresh-tasting, this handcrafted farm-to-glass raspberry and lime soda is made with local berries and far less sugar than most sodas. It tastes good and feels good! thecountybounty.com Wild Rice Tea Tea Horse, Thunder Bay

HARROW CRISP PEARS The Fruit Wagon, Harrow

SOURDOUGH CHOCOLATE CHIP COOKIES Little Paris Bread Co., Paris Owner April Vande Leygraaf has been selling sourdough baked goods with extra zip since 2018. Her pastry chef, Jenny Ruttiman, added cookies two years ago. Her versions forgo leavening agents like baking soda, and instead rely on a five-year-old sourdough starter dubbed Clint Yeastwood for its chew and tang. Come in the morning or message ahead to secure a stash. littleparisbreadco.ca PLANT-BASED BURGERS Heal Wellness, Hamilton and Guelph Looking for a way to make his vegan legume and whole grain–based burgers stand out, co-owner Jay Zuccato decided to crown them with colourful buns. Natural vegetable powders from so-called superfoods (like purple carrots, dragonfruit, spirulina and turmeric) create their summery pastel shades from mauve to pink to blue and yellow. Some customers drive more than an hour for these Instagram-worthy burgers. healwellness.ca

KOREAN-STYLE FRIED CHICKEN SANDWICH

Fox in the Henhouse, Huntsville There’s been a lot of clucking in Muskoka about the chicken sandwich from this food truck (parked beside Canvas brewery). It’s served on a homemade brioche-style bun (both bun and batter are gluten-free here), smeared with gochujang mayo, topped with pickled vegetables. Go early if you want to score a doughnut (offerings range from lemon meringue to s’mores flavoured) for dessert! redfoxcatering.wixsite.com/ foxinthehenhouse NORMANDY APPLE BREAD Spirit Tree Estate Cider (STEC), Caledon Each bite of STEC Normandy Apple Bread, baked daily in a giant wood-fired oven, delivers chunks of juicy apple in tangy sourdough. Pick up a rustic loaf at the farm shop (along with pies, pastries, fresh eggs and more), then nip into the cider tasting room to sample refreshing ciders—hard, non-alcoholic and sparkling. spirittreecider.com

Along the shore of Lake Erie, in Canada’s most southerly orchard, unique Ontario fruit varieties thrive. Sunrise apples are juicy and crisp, and Silken apples are sweet with glowing skin. The star here is the Harrow Crisp pear, with buttery flesh (no grittiness) and a mildly sweet, firm bite. It’s worth the trip to Harrow to find them, but they’re also available at the Downtown Windsor Farmers Market and other Ontario markets. thefruitwagon.com MARKET BOXES Sweet & Savoury Grazing Co., Thunder Bay These gorgeous picnic-to-go boxes are filled with a variety of premium cured meats, artisanal cheeses, fruit, crackers, nuts, olives and local chocolate to serve six. Sweet & Savoury Grazing Co. is based in the hot Goods & Co. Market (located in a retro-chic former Eaton’s building downtown), home to 25-plus local vendors for everything from sauna supplies to sushi. sweetandsavourygrazing.ca, goodscomarket.ca

FOOD & DRINK SUMMER 2022 27

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HACKS

Summer Weekend Planner

Whether you’re camping, cottaging or staying in your own backyard, here are some easy ways to plan ahead and maximize your downtime. By Victoria Walsh

Big-Batch Margs Instead of shaking up made-to-order single cocktails all afternoon, mix up a pitcher of our Big-Batch Margaritas (recipe at lcbo.com/fdsummer22) and chill it in the fridge with ice. Stir occasionally for 15 minutes, and it will mimic the dilution of a

SHAKER HEIGHTS If you find yourself away without your cocktail shaker, you can MacGyver one out of a 1-litre glass jar. Just make sure to seal tightly! To strain, remove the ring and use the flat lid to hold back the ice.

DIY Recipe Kits Prepping, batching and breaking down a recipe into a few elements can save a lot of time. For no-fuss flapjacks, measure, mix and pack up the wet and dry ingredients separately. At breakfast time, stir them together quickly and start flipping! Or for instant guacamole, make a flavour base of tomato, onion, cilantro, lime and salt then stir into mashed avocado at snack time. The possibilities are endless.

well-shaken drink. Rim glasses with salt up to one day in advance, or skip it all together and stir a healthy pinch directly into the mix.

Brine & Dine Not only does dry-brining get meat and poultry grill-ready ahead of time, it also yields succulent results every time. If you’re doing it a day or two in advance, it works best

BATTER UP Some doughs and batters perform remarkably well when made in advance, yielding hot-from-the-oven (or skillet) goodies with minimal fuss. Cookie dough can be chilled, portioned and frozen up to 1 month ahead then baked straight from the freezer. Crepe batter can be made and refrigerated up to 2 days in advance. Let it come to room temperature before cooking up a Gallic breakfast or elegant dessert.

SAUCE STASH Homemade sauces are the flavour saviour of any meal. Whirl up a batch of pesto for tomato salad or grilled seafood. Compound butters are excellent melted on chops and steaks. Or make our punchy Romesco Sauce for a big platter of grilled vegetables. (See recipe at lcbo.com/ fdsummer22.)

for larger cuts, including spatchcocked chickens, meaty racks of ribs or extra-thick

steaks. For a basic mix, stir 1 tbsp (15 mL) kosher salt with 1/4 tsp (1 mL) freshly ground pepper and a pinch of sugar. This is easily multiplied for various meats and cuts. You could also use barbecue rub or steak spice, as long as they contain salt. No need to rinse before cooking: just pat dry with paper towel and place on a well-oiled grill.

GIFTING

Niagara’s Cave Spring Estate Riesling VQA (VINTAGES ESSENTIALS 286377, $21.95) is a dry, racy white that would be delicious with everything from charcuterie to grilled fish. On the red side, Wakefield Estate Shiraz (VINTAGES ESSENTIALS 943787, $19.95) is a ripe, concentrated wine sourced from two regions in South Australia. Crack a bottle when there’s beef on the barbie. To arrive in style, be sure to pick up one of the colourful new summer gift bags (LCBO 24720, $2.95), available online and in select stores while supplies last.

If you’re looking for dependable, great-value wines as host gifts, we’ve got the perfect pair to save in your LCBO app. They’re both from VINTAGES ESSENTIALS and they’re both around 20 bucks. BEST BOTTLES TO BRING

ILLUSTRATIONS BY DAVID SPARSHOTT

28 FOOD & DRINK SUMMER 2022

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DINNER’S READY

Top Dog Whether you prefer beef, pork, chicken or veggie, hot dogs can be dressed up a million different ways. Here are a few fun ideas to get you started.

CHICAGO-STYLE

NACHO

WING IT

JAPANESE-STYLE

The Windy City special is piled high with pickles and veg.

This dog is dragged through a nacho tray with all the fixings.

All the bold flavours of Buffalo wings and dip on one wiener.

Umami-rich condiments and spicy ginger define this frank.

Teriyaki, Kewpie mayo + Green onions +

Mustard, relish + Onion, tomato + Dill spear, pickled hot peppers + Celery salt

Salsa, guacamole + Cheddar, pickled jalapeños + Tortilla strips

Buffalo wing sauce + Celery slices + Blue cheese + Celery leaves

Pickled ginger, sesame seeds + Nori strips

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M

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If you have guests who abstain from alcohol for any reason, it’s important to offer them something better than a consolation prize. Look no further than the F&D archives for plenty of mocktail inspiration. During cinq à sept, mix up The 0% Caipirinha , a buzz free drink of white cranberry juice, soda and muddled limes—it’s just as pretty as the original. And if you’re throwing a backyard barbecue, make a batch or two of our Niagara Fruit Belt Punch , a refreshing, four-juice blend stained crimson with a vibrant cherry syrup. MOCK OF FAME

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Find these recipes at lcbo.com/fdsummer22

30 FOOD & DRINK SUMMER 2022

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SHOP & EARN

SUMMER DEALS

While shopping at the LCBO, keep in mind that you can earn Aeroplan® points on every purchase (one point for every $4) plus more on bonus point promotions. Redeem for a $10 LCBO card for every 1,000 points. Here are three of the best deals running this summer. They’re all made in Canada, and the offer is good until July 16. For more information, including other offers and how to sign up for Aeroplan® for free, visit lcbo.com/aeroplan.

Lily Sparkling Wine VQA LCBO 418657, $17.95

Boy Meets Grill ASK AN EXPERT

To get some inside tips for better grilling this summer, we talked to Food & Drink contributor Jesse Vallins, who is also the executive chef at the iconic Barberian’s Steak House in Toronto.

Northern Keep Vodka LCBO 15012, $31.45

What are some common grilling mistakes? Not waiting until the grill is hot enough before putting food on it. It’s why food sticks and doesn’t get nice grill marks. Not adequately cleaning it. A clean grill is always going to grill better. Clean it after you cook while it’s still very hot. It only takes a few minutes. What’s the best way to light charcoal? Use a chimney. Takes a little bit longer, but you don’t need to use lighter fluid. Don’t pack it too tightly with charcoal because fire needs oxygen. In 20 minutes, you’ll have hot coals. Pour them into your barbecue, then pour more charcoal on top.

(coulotte in French) is the muscle above the top sirloin. It has great marbling and is very tender. A Merlot steak is cut from the backside of the upper leg—there are only two per cow! It’s flattish, rectangular, and has a texture similar to flank, but with a finer grain. What are some tips to grilling juicy burgers? Make sure you have enough fat in your grind; I would say 25 per cent. Keep the mixture as cold as possible, close to 32°F (0°C), right up until cooking. Don’t overwork your mix or it will lead to a tougher texture. Don’t make patties less than 1-inch (2.5-cm) thick and don’t move them around too much. Finally, allow your burger to rest 3 to 4 minutes after it’s off the grill. Bite into it too early, and the juice will all pour out.

Moosehead Lager LCBO 25819, 473 mL, $2.95

Are there any “secret” cuts of steak worth seeking out?

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Petite or clod tender is between the top blade and shoulder. It’s quite lean with a deep beefy flavour, but it’s still so tender. The sirloin cap

Try Jesse’s grill recipes, paired with white wine, in “Together at Last” (p. 141).

PHOTOGRAPH BY CARMEN CHEUNG

32 FOOD & DRINK SUMMER 2022

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SUSTAINABLE

WASTE NOT Reduce food waste this summer by transforming fruity castoffs into tall tumblers of flavourful drinks. By Christine Tizzard

HI/LOW

Big ticket bottles don’t always have to be saved for special occasions. Here are three unique pairings of premium sippers that amp up everyday eats. Odd Couples

CHAMPAGNE + FRIED CHICKEN The zesty acidity of

CALI CAB + BURGERS Ripe, concentrated and generously oaked, high-end California Cab Sauv loves a good burger, especially topped with bacon and well-aged cheddar. Stags’ Leap Winery Cabernet Sauvignon VINTAGES ESSENTIALS 996405, $62.95

SCOTCH + PEANUTS Scotch with nuts is always a great idea, but when it comes to dry-roasted peanuts, go with a smoky, fruity single malt from Islay. Lagavulin 8 Year Old Islay Single Malt Scotch Whisky LCBO 479881, $96.95

Champagne cuts through the richness of fried chicken (served at room temp in summer), and its creamy mousse cleanses the palate of salt and spice. Tarlant Brut Reserve Champagne LCBO 325167, $45.45

DOWN TO THE CORE From strawberry tops to kiwi peels to pear cores, fruit scraps we typically toss still have a lot of flavour to give. Capture their essence by simmering them in water for 10 minutes. Strain, cool and serve as is, or use as a base for iced tea.

FROZEN IN TIME Tired of rushing to finish up leftover fruit salad? Cut it into small pieces and freeze in ice cubes. Whether it’s chilling a glass of soda or a pitcher of sangria, this pretty garnish will slowly infuse as you sip.

LAST CALL Wrinkly or overripe fruit still has a rightful place at the bar. You can muddle it in a shaker, turn it into a purée or simmer it in simple syrup. Whatever method you use, it will add sweet fragrance and flavours to your next cocktail.

ILLUSTRATIONS BY DAVID SPARSHOTT

34 FOOD & DRINK SUMMER 2022

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TRENDSPOTTING AGuide to RTDs Ready-to-drink is the fastest-growing beverage category for good reason: it offers convenience, variety and something for everyone. To help you navigate the RTD shelves at the LCBO, we’ve put together a handy guide with basic categories and exciting new products.

WINE SPRITZERS Wine mixed with carbonated water or flavoured soda. Barefoot Rosé Spritzer LCBO 642850, 250 mL, $3.45 HARD SELTZERS Carbonated water and alcohol often with fruit flavours. Includes many low-calorie and no- or low-sugar options. Cruise Mango Dragonfruit LCBO 25490, 473 mL, $2.95 COCKTAILS Cocktails and Highballs (aka long drinks) where the type of spirit is clearly defined. Bobby Classic Margarita LCBO 24379, 473 mL, $3.05

HARD KOMBUCHAS Double-fermented sweetened green or black tea, usually flavoured. Vibe Hard Kombucha Strawberry Basil LCBO 25276, 473 mL, $3.95 HARD TEAS Alcoholic tea drinks, usually sweetened and often fruit-flavoured. Arizona Hard Lemon Iced Tea LCBO 24344, 473 mL, $3.00 All other RTDs, including iconic brands such as Bacardi Breezer, plus soft drinks that have alcohol added to them, including hard lemonade. Smirnoff Ice Peach Lemonade LCBO 24390, 473 mL, $3.10 FLAVOURED ALCOHOLIC BEVERAGES (FABS)

HOW DO YOU USE IT IN FOOD?

IN SEASON

HORSERADISH 101

MADE IN ONTARIO Not only does Dennis’ Horseradish use Ontario-grown horseradish in its products, it all comes from Lindsay Menich and Drew Patterson’s farm in Norfolk County. Dennis’ offers three strengths of prepared horseradish and a few other piquant condiments, including cocktail sauce. dennishorseradish.com

Horseradish has an affinity for beef, either in a sauce with sour cream for sandwiches or grated over steak tartare. It’s also excellent with beets, be those in a cold borscht or a salad. And if you’re shucking oysters, it’s a classic accoutrement. Freshly grated horseradish will take a Bloody Mary or Caesar to new heights. You can also infuse vodka with it for a unique Martini. If you don’t drink alcohol, it’s terrific in tomato or beet juice. HOW DO YOU USE IT IN DRINKS?

While prepared horseradish is a common condiment in many fridges, most people aren’t familiar with the fresh stuff. It happens to thrive in Ontario’s cool climate and can be put to great use adding its piquant punch to a wide range of recipes. Here’s the skinny on this unique root.

WHAT IS IT? A member of the crucifer family, horseradish is a flavour booster popular in northern and eastern Europe. The long, gnarly root gets its nose-tingling spiciness from sinigrin, which breaks down and releases a sulphurous oil.

HOW DOES FRESH DIFFER FROM PREPARED? To use fresh horseradish, you must first peel it, then grate finely on a rasp. Try to do it at the last second, since it oxidizes and loses its potency quickly. While it’s not as convenient as prepared (preserved in vinegar and salt), fresh has a stronger, more complex flavour.

ILLUSTRATION BY DAVID SPARSHOTT

36 FOOD & DRINK SUMMER 2022

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