LCBO Food & Drink Summer 2023

SUMMER 2023

COMPLIMENTS OF

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SUMMER Contents

Features 70 THRILL OF THE GRILL

The latest trends, techniques and flavours for great summer grilling. BY CHRISTOPHER ST. ONGE 78 BATCH OF THE DAY Delicious ways to use a bumper crop of berries, corn or beets. BY ESHUN MOTT 86 THE NEW POTLUCK Share the cooking and the fun with these new party recipes. BY MICHELLE RABIN, MARCELLA DiLONARDO, MICHAEL ELLIOTT AND MICHELLE LUCAS LARVING 94 GAMES ON! Hand-held treats for a casual backyard gathering—with

a pinch of nostalgia. BY VICTORIA WALSH 100 CHILLED OUT

Turn your after-dinner coffee or tea into creative frozen cocktails. BY CHARLENE ROOKE

70

100

SUMMER 2023

ON THE COVER Beef & Shishito Skewers, page 139

COMPLIMENTS OF

Photography by Maya Visnyei

PHOTOGRAPHY BY (TOP) ROB FIOCCA; (BOTTOM RIGHT) JAMES TSE

FOOD & DRINK SUMMER 2023 5

CONTENTS

57

Departments

In Every Issue

Editor’s Notes

12

A New Summer Classic Delectable variations on Mexico’s other favourite cocktail—the Michelada. BY CHRISTOPHER ST. ONGE Repeat Performances BBQ leftovers become the next day’s memorable meals! BY KRIS OSBORNE Red Alert From sangria and cocktails to the ideal varietals, red wine is made for chilling, too. BY JAMES CHATTO Living on the Veg Host a vegan backyard BBQ with an all plant based menu. BY ERIC VELLEND Cocktail Rewind Retro drinks make a stylish comeback with these modern twists. BY CHRISTINE SISMONDO Bring Greece Home Greek wines are well worth adding to your roster of summery sips. BY JAMES CHATTO Slow and Low Slow-cooking brings out all the flavour in seasonal vegetables. BY ERIC VELLEND Pitcher This Refresh your repertoire of make-ahead summer pitcher drinks. BY CHARLENE ROOKE Rise to the Occasion Recipes and recommen dations to make everyday celebrations more special. BY KRIS OSBORNE AND CHARLENE ROOKE

35

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

19

41

Recipe Index

158

Source Resource

158

A Splash of Pale Ale Beer-steamed mussels enhance the classic Italian panzanella salad. BY MEGAN POWELL

160

47

57

63

107

41

35

113

121

129

PHOTOGRAPHS BY MAYA VISNYEI

6 FOOD & DRINK SUMMER 2023

Coming next issue Food & Drink turns 30 with a special Autumn issue! We look back fondly to past pleasures (then bring them bang up to date), explore what’s eating and drinking superbly right now, and predict what the future might bring. Plus 30 favourite things from the last 30 years of Food & Drink .

SUMMER 2023 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

ART Creative Director Cathy Cicchini Contributing Art Director David Taylor Senior Designer Emilie Simpson

Graphic Designer Julia Greco Graphic Production Pat Turbach

CONTRIBUTORS James Chatto, Marcella DiLonardo, Michael Elliott, Rob Fiocca, David Grenier, Lindsay Guscott, Katie Hayden, Darren Kemper, Michelle Lucas Larving, Andrea McCrindle, Eshun Mott, Vincent Noguchi, Kris Osborne, Megan Powell, Michelle Rabin, Shelly Shnier, Christine Sismondo, Stacey Smithers, Michele Sponagle, Christopher St. Onge, James Tse, Maya Visnyei PRODUCTION Production Coordinator Judy Haverkort Production Assistant Everton Smith Image Editing & Prepress Levon Gosdanian, Enhanced Pixels

SALES Publisher Wayne Leek

Kirby Miller, Beaches Media Services kirby@beachesmediaservices.com

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

For general inquiries about Food & Drink magazine or information about LCBO products and policy, please visit lcbocustomercare.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 30, 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 0C7 ISSN 1195-5988

ANNIVERSARY ISSUE!

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.

Available September 13

8 FOOD & DRINK SUMMER 2023

LCBO NOTES

From our President & CEO

Dear Friends, From full-on Canada Day festivities to impromptu get-togethers, quick weeknight suppers or lazy long weekends, summer brings all sorts of reasons to celebrate. For many of us, part of the fun of the season is escaping into the great outdoors. It really is the perfect time to explore Ontario and discover all the wonderful and delicious things our province offers— or maybe you prefer to relax in your own backyard, entertaining friends and family. This issue of Food & Drink is full of ideas for ways to keep cool on hot sunny days, with tips on everything from chilling the red wines you pair with the barbecue to freezing your nightcaps. You’ll also find information about a wide variety of new products we’re bringing into the LCBO for the season, including a special feature on an array of top-quality Greek wines, many of which are making their Ontario debut, coming to our Vintages shelves over the course of the summer. Something else that’s new is the LCBO’s decision to phase out paper bags in our stores. Fifteen years ago, we took the lead by doing away with single-use plastic bags. Now, the removal of single-use paper bags is another important step in our efforts to minimize our impact on the environment. The facts speak for themselves. This initiative will remove almost 135 million paper bags annually from LCBO retail stores and convenience outlets; diverting 2,665 tonnes of waste from landfill and saving the equivalent of more than 188,000 trees every year. We know that you, our customers, are strong supporters of our efforts to innovate on packaging and create less waste. I’d like to thank all of you who are already bringing in your own reusable bags, working with us to create a more sustainable Ontario. Like summer itself, that is something we can all enjoy. Wishing you all the best for a safe and happy summer.

GEORGE SOLEAS President & CEO, LCBO

PHOTOGRAPH BY LCBO BROADCAST PRODUCTION

10 FOOD & DRINK SUMMER 2023

EDITOR’S NOTES

Fire & Ice

Depending on when you are reading this, Canada Day cele brations are either imminent or in the rear-view mirror. Either way, we know what lies beyond that amazing weekend of food, friends and fun—the long, hot, lazy dog days of summer. Whether it’s lounging by the pool, sitting around the firepit late into the evening or planning trips around our beautiful province, we hope you’re able to take the time to get the most out of these precious days. And when it comes to what to eat or drink, the choice is pretty simple: will it be fire or ice? We have plenty of options for fire—all centred on the barbecue. In “Thrill of the Grill,” on page 70, recipe developer and food stylist extraordinaire, Christopher St. Onge, shares the latest trends, techniques and flavours for a parade of bites that are sure to delight, from appe tizers through to the simplest of desserts—plus a couple of cocktails too! Then, in “Living on the Veg” (page 57) our Food Editor, Eric Vellend, has developed an entirely plant based menu for the grill that reinterprets all your favourite BBQ treats—we swear you won’t miss a thing. Finally, one of our newest recipe developers, Kris Osborne, has come up with the best ways to transform any leftovers from your grills into fantastic dishes in their own right. Don’t miss the

time to wind down for the evening, we’ve transformed some of your favourite coffee- and tea-based drinks into frozen nightcaps (page 100) that will hit the spot when the heat just won’t break. Oh, and be sure to check out our Inside Scoop section in this issue (page 19): it’s full of icy tips, tools and techniques (and a few sweet treats too) that will help keep you cool all summer long. Beyond fire and ice, seasonal produce takes centre stage in recipes for now—and later—on page 78. If you’re throwing a back yard games party we have a clever menu of hand-held bites starting on page 94; and when you’re hosting the gang, “The New Potluck” on page 86 has four party ideas that make sharing the load a snap. No matter the temperature or the occasion, we hope this issue provides plenty of seasonal delights.

Leftover Burger Bowl on page 41; it met with rave reviews from our team when it was being photographed. We know all that grilling makes you hot—and thirsty—so now it’s time to chill down. Start with what we think is going to be the drink of the summer, the Michelada, on page 35. Anyone presented with a frosty mug of this super-simple, beer-based concoction is sure to sip it with appreciation. For the wine drinkers, summer doesn’t have to be just about whites and rosés. Starting on page 47, we share the best red varietals for chilling (and the best ways and temps to chill them to) then go beyond the wine glass to wine cocktails that may well become your new summer go-tos. Lastly, when it’s

COMING SOON- ISH

Can you believe it’s been 30 years??? That’s right, our Autumn issue marks 30 years of Food & Drink ! We are celebrating with a special themed issue that you won’t want to miss. Look for it in stores and online Wednesday, September 13.

JODY DUNN Editor, LCBO Food & Drink

@lcbofoodanddrink

lcbofoodanddrink

LCBO

PHOTOGRAPH BY JAMES TSE

12 FOOD & DRINK SUMMER 2023

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This Cabernet Sauvignon is brilliant ruby red, with inviting aromas of fresh cherries and toasted vanilla. Deep cherry and berry flavours are rich on the palate, leading the way for a powerful, full finish.

Vibrant. Rich. Balanced. Aromas of Meyer lemon, pear, and white flowers with subtle hints of oak. Flavours of crisp apple, tangerine, and pineap ple. The wine is concentrated and juicy with a lingering finish.

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Delicate notes of fresh strawberries, raspberries and watermelon dance on the nose and palate, unfolding into a crisp and well-balanced wine with bright acidity and a refreshing finish.

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

GIFTING Brand New Bag

THREE NEW BREWS TO TRY Great Lakes Brewery Miami Weiss LCBO 26555, 473 mL, $3.10 Bellwoods Green Velvet IPA

The LCBO is proud to introduce its first-ever insulated cooler bag in its sunny summer motif. Fill it with ice—now available at an increasing number of LCBO stores—add a few local craft beers, and arrive in style at any outdoor gathering. Leave the bag as a gift, or dump the ice and use it again and again. Summer Cooler Bag (LCBO 32137, $14.95) .

LCBO 33283, 473 mL, $5.00 Blood Brothers Autopop Tahitian Treats LCBO 33228, 473 mL, $4.95

PHOTOGRAPHY BY VINCENT NOGUCHI

FOOD & DRINK SUMMER 2023 19

INSIDE SCOOP

Melon Baller Since the average watermelon tilts the scales at 20 pounds, you’re invariably stuck with leftovers, even after feeding a crowd. Fortunately, our archives are loaded with delicious recipes to help use up the fruit in no time. Watermelon juice can taste pretty flat, but our Watermelon Limeade adds lime juice and simple syrup to make it a lip-smacking beverage—a shot of gin or vodka turns it into a vibrant highball. The classic Spanish chilled tomato soup gets a fruity twist in our Watermelon Gazpacho, a refreshing appetizer to start a backyard barbecue. Finally, a sizeable chunk goes into our Watermelon Ice Pops, a cooling summer treat.

SHOP & EARN

SUMMER DEALS

While shopping at the LCBO, you can earn Aeroplan® bonus points on every purchase (one point for every $4) plus extra on limited-time promotions. Here’s a trio of seasonal beverages to help rack up some points. Their big flavours are a welcome addition to any summer cooler, and the offer is good until July 15th. For more information, including other offers and how to sign up, visit LCBO.com/aeroplan.

Find these recipes at LCBO.com/fdsummer23

Tomorrow Brew Co. Honey Ginger Shandy LCBO 467167, 473 mL, $3.25

15

Lost Craft Rocket Pop Sour

LCBO 32975, 473 mL, $4.25

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Georgian Bay Tropical Smash Pineapple Mandarin LCBO 31231, 473 mL, $3.20 8

Aeroplan® is a registered trademark of Aeroplan Inc., used under license. The Air Canada maple leaf logo® is a registered trademark of Air Canada, used under license.

20 FOOD & DRINK SUMMER 2023

has to be boring? who says vanilla

ABSOLUT ¨ PASSIONSTAR MARTINI

scan for more vanilia recipes

1 oz. Absolut ® Vanilia Vodka ½ oz. Malibu ® Coconut Rum 3 oz. Passionfruit Juice Top with Pineapple Juice Combine all ingredients in a shaker, quick shake and strain into glass pack with ice. Top with pineapple juice.

INSIDE SCOOP

WHAT’S FOR DESSERT Sundae Best When serving sundaes this summer, don’t be afraid to think outside the carton. There are many ways to dress up ice cream beyond fudge sauce and nuts. To get your creative juices flowing, we’ve come up with four fun combos to dazzle your guests at dessert time.

PB & J

SPICY MANGO

BAZAAR

BUTTER TART EXPLOSION

coffee ice cream + pomegranate molasses + frozen grapes + pistachios & sumac

coconut ice cream + hot honey + cubed mango + toasted coconut & mint

peanut butter & chocolate ice cream + strawberry coulis + dry-roasted peanuts + challah croutons

vanilla ice cream + maple syrup + chopped butter tarts + bacon bits

SEASONAL SIPS LITE CLUB

There was a time when lite beer meant getting kicked out of Flavour Town, but those dark days are over. Here are some terrific local brews that are lighter on alcohol and calories, but not on taste.

Fixed Gear Cherry Training Wheels Dry Hopped Sour LCBO 13369, 473 mL, $4.25 With cherry juice bringing its fruitiness and pink hue, this tart beer is a good beginner’s sour.

Lake of Bays Unmapped Hazy Light IPA LCBO 33137, 473 mL, $3.75 Also new, this Muskoka-made brew is hazy and hop-forward with a refreshing citrusy finish.

Wellington Brewery Boot Lite Lager 31952, 473 mL, $3.15 A new addition to the LCBO, this crisp, malty lager has only 137 calories per can and 3.3% alcohol by volume.

22 FOOD & DRINK SUMMER 2023

INSIDE SCOOP

T hornbury Village Craft Apple Cider

BAR HACKS Summer Guide to Chilling

LCBO 333583, 473 mL, $3.65 The gentle sweetness of this off-dry cider makes it great with spicy dishes, including saucy ribs or chipotle marinated chicken.

To help you party-plan this summer, we timed four gadget-free methods for chilling a bottle of white wine from room temperature down to the sweet spot of 10ºC (50ºF). Here’s what we found.

2 1/2

FRIDGE

HRS

Best for smaller dinner parties or for households with a second fridge. Avoid going in and out a lot, which raises the fridge’s temperature.

No Boats on Sunday Cider LCBO 568287, 500 mL, $4.95

35 MIN

FREEZER

The citrus notes from this hopped Ontario cider work well with whole branzino or grilled vegetables and goat cheese.

As long as your freezer isn’t too crowded, this is a good method for a bottle or two. Always set a timer to avoid breakage!

30 MIN

ICE

Liberty Village Peach Dry Cider LCBO 19969, 473 mL, $3.60 M ost flavoured cider is on the sweet side, but this peachy drink is dry and terrific with grilled pork chops or salmon.

The go-to method for backyard get-togethers. Place drinks in a cooler, cover with bagged ice and keep the lid closed.

MATCHMAKER Cue the Cider

15 MIN

ICE BATH

It’s time for cider to shed its autumn sweater and be recognized as a summertime libation—it’s light, crisp and excellent with barbecue. Here are three to pour grill-side, and for the ideal serving temp, aim for around 10ºC (50ºF) —use the guide on this page— cold enough to refresh, but not so cold its flavours are muted.

The combo of ice and water is best when you’re in a hurry or prefer wine well‑chilled. Have a kitchen towel handy for drips.

24 FOOD & DRINK SUMMER 2023

Treat yourself to a Maple Moment !

INSIDE SCOOP

BAR HACKS Ice, Ice, Baby To help you navigate the wonderful world of cocktail ice, we’ve broken it down into four types with tips, tricks and helpful gadgets. Note: When making ice of any size, transfer the hard cubes to freezer bags to keep both the trays and cubes from absorbing unpleasant odours.

MATCHMAKER ONE, TWO, BRUNCH!

From a variety of local fruit beers to a trio of Bloody Caesars, summer

brunches just got a whole lot easier.

Regular Cubes Look for moulds with 1- to 1 1/4 ‑inch (2.5- to 3-cm) cubes. Anything smaller will melt too quickly.

In Mill St. Fruit Market Mixed Pack ( LCBO 32057, 6 pk, $22.95 ) you’ll find watermelon, blueberry lemonade and raspberry wheat beers. Like a beer drinker’s Mimosa, they go well with pancakes, French toast and waffles. For fuss-free versions of the great Canadian highball, a Mott’s Clamato Caesar Variety Pack (LCBO 31290, 12 pk, $30.85) contains Original, Pickled Bean and Extra Spicy. All you need is some rimming spice and celery sticks!

Crushed Ice Used in all kinds of sweet and strong cocktails, including Juleps, Swizzles and Tiki drinks. It’s easy, albeit loud, to make: wrap ice in a clean kitchen towel or BarFly Lewis Bag ($14, cocktailemporium.com) and pound with a wooden mallet or rolling pin, then transfer crushed ice to a freezer bag. Many fridges have a crushed ice function, however, it can produce ice that’s a bit coarse and often needs a whack or two.

Large Cubes Around 2 inches (5 cm), big cubes are ideal for drinks, such as an Old Fashioned or Negroni, where you want to minimize dilution. Easy to make in the Final Touch Extra-Large 4-Cube Ice Mould ($11.99/set of 2, alwaysfinaltouch.com).

Clear Ice Free of air bubbles, clear ice—usually large cubes—melts more slowly and looks stunning in the glass, which is why you’ll find it at top bars all over the world. The best way to make it at home is with the highly rated True Cubes Clear Ice Cube Tray ($60, amazon.ca). If you’re having a party, you can order clear 2-inch (5‑cm) cubes from Toronto’s The Iceman (the-iceman.com).

26 FOOD & DRINK SUMMER 2023

INSIDE SCOOP

WHAT’S NEW Fizz Majesty

There are quite a few new sparkling wines hitting the LCBO shelves this summer. From a big-brand Prosecco to a premium cava, here are three of our favourites. And if you want to enjoy one of them in a blender drink, try our Frozen Sbagliato, an icy spin on the trendy aperitivo.

Brilla! Prosecco Rosato DOC Spumante LCBO 325396, 3 pk, $19.95

This fruity and floral pink Prosecco comes in a trio of small bottles, perfect for gift-giving or to pour small glasses at a weekend lunch for two. Bread & Butter Prosecco DOC LCBO 21621, $21.95 The popular California winery has set up shop in Italy, producing a gently off-dry sparkling wine with soft bubbles and a peachy finish. Castell d’Or Cava Brut LCBO 32639, $19.95 A welcome addition to the LCBO’s cava collection, this new label delivers the tight bubbles and layered complexity of Champagne without its price tag.

FROZEN SBAGLIATO P. 135

TRENDSPOTTING MELT DOWN

If you like having instant cocktails on hand for an impromptu cinq à sept, give flavoured cocktail cubes a try. The concept is simple: a big ice cube made with ingredients like fruit juices, sweeteners, liqueurs and bitters. You place it in a glass, add a spirit then swirl and let it melt for a few minutes. It’s a fun, ever-evolving drink where no two sips are the same. Give it a whirl with our Margarita Ice Cubes (page 129).

When you’re enjoying a cold one this summer, know that the quality-assurance experts at The LCBO Lab have got your back. Running more than 600,000 tests on over 25,000 products every year, the Lab ensures LCBO’s products are safe and the labels are accurate by screening for things like sugar, alcohol, caffeine and illegal additives. For more information, visit LCBO.com.

28 FOOD & DRINK SUMMER 2023

Elevate your love of the season with Black River Cheese. Crafted from the finest of local ingredients, for the finest of occasions. Black River Cheeses are exceptional on their own, and the cornerstone of inspired flavor pairings.

Scan to discover our expert pairing guide.

INSIDE SCOOP

Trendspotting A roundup of what we’re into this season.

Glass Act Stylish, durable and eco-friendly? Check, check and check! Vancouver-based Fable (fable.com)— a B Corp-certified company—works with glassmakers in Japan to produce both short and tall drinking glasses that are light and delicate, but have been specially treated to be nearly shatterproof. The coupes, wineglasses and flutes made in Germany. They’re not cheap (from $125/set of 4), but Fable backs all its tableware with a same goes for Fable’s crystal

Slush Fund Turning a cold one into a really cold one is easy: make an icy granita out of beer—pilsner or wheat beer work nicely—and use it to chill a glass of sparkling lemon ade. Called a Beer Slushie (recipe p. 135), it’s bracingly cold, low in alcohol and unbelievably refreshing.

Crunch Time Potato chips never go out of style, but they seem to be especially popular these days with dozens of brands, both local and imported, offering a wide range of offbeat flavours. Here are six bags to upgrade your summer snacking.

100-day, money back guarantee.

Lay’s Magic Masala (165 g, $2.97, walmart.ca ) Sweet, sour and boldly spiced, India’s iconic chip flavour is gaining a loyal following in Canada. Miss Vickie’s Spicy Dill Pickle (200 g, $5.49, loblaws.ca ) With crunchy kettle cooked chips and a blast of heat, Miss Vickie is the queen of this beloved Canadian flavour.

Brets Jura Cheese (125 g, $5.25, goodcheese.ca ) While it’s hard to go wrong with any of the amazing flavours from France’s Brets, our favourite is this robust mountain cheese. San Carlo Pesto (150 g, $5.50, eataly.ca ) This Italian company really nailed the pesto flavour—it tastes of fragrant basil and nutty Parm, the perfect complement to its delicate chips.

Torres Foie Gras (150 g, $7.49, well.ca ) Made in Spain, these über-thin chips taste more like liverwurst than foie gras, but that’s a good thing. They’re divine. (128 g, $4.49, well.ca ) Fried in avocado oil, these chips won’t set your mouth aflame, but the notorious pepper sneaks up on you and sticks around. Hardbite Sweet Ghost Pepper

What is Mochi? Mochi is a Japanese rice cake, traditionally made by steaming a type of glutinous rice called mochigome then pounding it into a dough with a wooden mallet. Today, it more likely starts as a cooked dough of flour ground from the same rice ( mochiko ), sugar and water. Either way, it has a wonderfully squishy and chewy texture, and is often stuffed with sweet fillings such as adzuki bean paste. In North America, mochi is most popular wrapped around two-bite balls of ice cream. You can find these delightful treats at most Asian supermarkets, including T&T (tntsupermarket.com)—our favourite brand is Mt Fuji, especially the coffee flavour.

30 FOOD & DRINK SUMMER 2023

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Please discover responsibly. ®™ Trademark of Jorge Salles Cuervo y Sucesores, S.A. de C.V.

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While a well-chilled glass of rosé is a delight at any time of year, this delicate pink-hued wine, with its ripe, fruity tones, truly shines during the sunny days of summer. Beloved for its bright, aromatic character and fresh berry, fruit and citrus flavours, rosé’s food-friendly character and all-occasion versatility makes it an excellent no-fuss entertainer. Rosés also come in an array of styles and sweetness levels to suit every palate. Choose from extra- dry and medium to sweet, light-bodied to full-bodied and even sparkling options. Rosé’s delicious diversity is what makes it an ideal choice, whether you’re needing a gift, seeking an elegant bottle to impress or picking one up for a casual patio dinner with friends. Rest assured you’ll find the right rosé this summer at the LCBO. ROSÉ & SUMMER A PERFECT PAIRING

Learn about rosé wine and browse our selection.

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Pelee Island Lola Blush VQA 450981 l 750 mL | (M – 27 g/L) | $14.95 Watermelon and a hint of spice define this flavourful frizzante. Great with salty appetizers.

Barefoot Cellars Pink Pinot Grigio

639971 l 750 mL | (D – 11 g/L) | $11.95 A dry rosé that offers watermelon and smoke. Pair with market-fresh salads.

Henry of Pelham Rosé VQA 613471 l 750 mL | (D – 11 g/L) | $14.95

Cherry and cranberry notes shine in this dry delight. Try it with turkey tacos.

Gran Feudo Rosé 165845 l 750 mL | (XD – 2 g/L) | $14.95 This Spanish rosé is plummy and dry. Serve with spiced chicken kebabs. Francis Coppola Sofia Rosé Vintages Essentials Collection 284943 l 750 mL | (XD – 4 g/L) | $24.95 This elegant blend brims with red berry notes. It’s the perfect partner to salmon. Fresh Sparkling Rosé VQA 341347 l 750 mL | (M – 24 g/L) | $18.95 Bright strawberry and cherry meet citrus and apple in this sparkling aperitif.

Featured products are available at select LCBO stores. Prices subject to change without notice.

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Sustainable, meeting the standards that safeguard

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the quality of our environment, our community -

the ones we’re cultivating today.

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A Vintages“Essential”always available at the LCBO.

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SEASONAL A New Summer Classic The Michelada is Mexico’s other official cocktail. Trying to keep up with its many incarnations can prove good, thirst-quenching fun. To begin, you’ll want to master the tried-and-true, and the first question you’ll need answered is whether to Clamato or not? BY CHRISTOPHER ST. ONGE PHOTOGRAPHY BY MAYA VISNYEI

MICHELADA CUBANA P. 152

MICHELADA PREPARADA P. 152

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY ANDREA McCRINDLE

A combination of beer, lime juice and salt has long been a mainstay of Mexican drinking tradition. Beer served this way was likely the gateway to the Michelada and all of its iterations.

FOOD & DRINK SUMMER 2023 35

A NEW SUMMER CLASSIC

PINACHELADA Bartenders in the world’s miche hotspots like Mexico City, L.A. and Texas are playing around endlessly with new flavour combi nations. Beer, pineapple juice, lime juice and hot sauce? It’s a no-brainer hot-weather sipper you’ll be sure has been around forever. But it hasn’t. Combine 2 tbsp (30 mL) kosher salt and the finely grated zest of 1 lime on a small plate; use this mixture to rim a frozen beer mug. Add 1/2 cup (125 mL) chopped pineapple and 1/4 tsp (1 mL) salt to the mug and muddle well. Stir in a dash or two Mexican hot sauce and 1 1/2 oz lime juice. Fill glass two thirds full with ice. Using a chilled 355-mL can or bottle of Mexican lager, top with a little beer and stir. Fill to the rim with more beer and garnish with pineapple leaf. Serve remaining beer alongside.

Makes 1 drink

Miche culture is alive and well all over Mexico and wherever the Mexican diaspora extends. What is Miche culture? Proudly anti-fancy, low‑alcohol drinking that puts big flavours ahead of a buzz, and where there’s no wrong answer to how you trick out your beer!

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winesofgreece.org

Unique Varieties originating from places that honor their history and the exquisiteness of fine wine.

Protected Geographical Indication Ι Προστατευόμενη Γεωγραφική Ένδειξη Protected Designation of Origin I Προστατευόμενη Ονομασία Προέλευσης Varietal Wines I Ποικιλιακοί Οίνοι

A NEW SUMMER CLASSIC

MICHELADA AGUACHILE New-fangled miches share a decidedly playful, maximalist vibe—a party in glass! This botanera borrows its flavours from a classic Mexican dish of shrimp and cucumber dressed in plenty of lime juice. Don’t be shy with the garnishes. If they threaten to topple your mug, you’re doing it right. Combine 1 tbsp (15 mL) kosher salt, 1 tbsp (15 mL) sugar, 1 tsp (5 mL) ground dried chipotle on a small plate; use this mixture to rim a frozen beer mug. Add 1/4 cup (60 mL) chopped cucumber, 2 tbsp (30 mL) chopped cilantro, 2 oz lime juice and a pinch of salt to the mug. Purée using an immersion blender. Stir in 1/4 oz jalapeño hot sauce. Fill glass two thirds full with ice. Using a chilled 355‑mL can or bottle of citrusy Belgian-style white beer or Mexican lager, top with a little beer and stir. Fill to the rim with more beer and garnish with cooked shrimp and slices of cucumber. Serve remaining beer alongside.

Makes 1 drink

At the creative edge of miche -making, a michelada botanera is one topped with a veritable salad of seafood, while a gomichela leans sweet and is crowned with candy. Miches made with agua fresca instead of beer are known as michelaguas .

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winesofgreece.org

Unique Varieties originating from places that honor their history and the exquisiteness of fine wine.

Protected Geographical Indication Ι Προστατευόμενη Γεωγραφική Ένδειξη Protected Designation of Origin I Προστατευόμενη Ονομασία Προέλευσης Varietal Wines I Ποικιλιακοί Οίνοι

Choose your lifestyle…

Spend less time commuting and more time exploring.

Enjoy a vibrant urban core filled with stores and restaurants uniquely surrounded by freshwater lakes and trails in the heart of the city.

Greater Sudbury’s Schultz Family enjoying their lake front home in the heart of the city.

HitRefreshSudbury.ca | Come see what Greater Sudbury has to offer.

LEFTOVER BURGER BOWL P. 157

SEASONAL Repeat Performances

Your guests have come and gone, but there’s still plenty of food left over from your barbecue gathering. What to do? Turn surplus items—from buns to hamburger patties—into tasty leftover dishes with these innovative recipes.

BY KRIS OSBORNE | PHOTOGRAPHY BY MAYA VISNYEI

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY ANDREA McCRINDLE

FOOD & DRINK SUMMER 2023 41

REPEAT PERFORMANCES

Grilled BBQ Sauce Pizza Transform leftover grilled chicken and veggies, and any barbecue sauce in the fridge into a meal to rival last night’s barbecue! The pizza comes together quickly and easily with the help of store bought dough and a hot grill. A punchy, herby green sauce makes the pie a true leftover hero. HERBY GREEN SAUCE 1/4 cup (60 mL) finely chopped jalapeño pepper 1/4 cup (60 mL) finely chopped green onion 1/4 cup (60 mL) finely chopped cilantro 2 tsp (10 mL) red wine vinegar 2 tsp (10 mL) olive oil Salt to taste PIZZA 1 bag (650 g) pizza dough All-purpose flour and cornmeal for dusting Oil for barbecue grate 1/3 cup (80 mL) barbecue sauce 3 cups (750 mL) grated mozzarella, about 8 oz (225 g) 7 oz (200 g) boneless barbecued chicken, sliced into 1/4 -inch (5‑mm) strips, about 1 1/2 cups (375 mL) 1/2 cup (125 mL) sliced grilled peppers and onions 1/3 cup (80 mL) drained hot pepper rings (optional) Chili flakes to taste 1. For the herby green sauce, combine all ingredients in a small bowl. Mix thoroughly. Cover and set aside. 2. About 45 minutes before grill ing, remove dough from bag and place on a lightly floured work surface. 3. Preheat grill on high to 500°F (260°C). 4. Using backs of your hands, stretch dough into a 14-inch (35‑cm) round. (If dough still feels

5 minutes, then cut into slices and serve with remaining green sauce on side.

half of green sauce over the pizza. (To prevent dough from sticking underneath, rotate it periodically while dressing with toppings.) 7. Carefully slide pizza back onto grill, cover and reduce heat to medium-high. Grill until bottom is nicely charred, cheese is melted and toppings are warmed through, 2 to 3 minutes. (Reduce heat if bottom is charring too quickly.)

tight, let it rest another 10 min utes before stretching again.)

5. Clean and oil barbecue grate. Place dough on grill, cover and cook until nicely charred and puffed up, 1 1/2 to 2 minutes. Flip and grill for another 20 to 30 sec onds. Transfer, charred side up, to a pizza peel or parchment paper sprinkled with cornmeal. 6. Spread barbecue sauce on dough and sprinkle with mozza rella, chicken, peppers, onions and hot peppers, if using. Scatter

Serves 2 to 3

WHAT TO SERVE The Foreign Affair The Conspiracy VQA VINTAGES ESSENTIALS 149237, $19.95 This wine has everything it needs to stand up to the recipe’s bold flavours. Dark fruit, floral elements and oak tones connect the pairing.

8. Remove from heat and sprinkle with chili flakes. Rest

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Tito’s & Soda. Always Good. However you like it.

REPEAT PERFORMANCES

Leftover Burger Bun Bostock What better way to use up leftover burger buns than to transform them into a delightful morning pastry? Fondly known as “the Beyoncé of French toast,” bostock is a cross between almond croissants and—you guessed it—French toast. Make a big batch for a crowd, or bake in smaller servings for fresh pas tries throughout the week. ORANGE-ALMOND SYRUP 2 large oranges 1/2 cup (125 mL) sugar 1/2 cup (125 mL) water 1/2 tsp (2 mL) almond extract ALMOND CREAM 6 tbsp (90 mL) unsalted butter, at room temperature 1/3 cup (80 mL) granulated sugar 2 eggs, at room temperature 1 tsp (5 mL) almond extract 1/2 tsp (2 mL) vanilla extract 1 1/2 cups (375 mL) almond flour 1/8 tsp (0.5 mL) salt ASSEMBLY 1/3 cup (80 mL) sliced almonds 4 day-old or stale brioche burger (or hot dog) buns, sliced in half Icing sugar for serving (optional) 1. For the orange-almond syrup, remove orange peel with a vegetable peeler. Trim off as much white pith as possible. (Save fruit for another use.) Place peel in a small saucepan with rest of ingredients over high heat. Stir regularly, until sugar dissolves. When it comes to a boil, reduce heat slightly and continue to stir mixture for another 45 seconds, pressing on orange peels to release oils. Remove from heat and let stand 30 minutes. 2. Pass syrup through a fine mesh sieve into an airtight container, discarding solids. Use immediately or cool, cover and refrigerate for up to 1 week.

6. Raise oven temperature to 375°F (191°C).

3. For the almond cream, beat butter and sugar in a large bowl with a hand mixer on medium speed. Add eggs, one at a time, fully incorporating first before adding second. Add extracts and mix until combined. Add almond flour and salt, then mix until combined. Use immediately, or refrigerate in an airtight container for up to 4 days.

will keep in an airtight con tainer for up to 2 days. To reheat, place bostock in a non stick frying pan over medium heat for 2 to 3 minutes. Reduce heat to low and cover until warmed through, another 1 to 2 minutes. WHAT TO SERVE Trius Brut VQA LCBO 284539, $29.95 This Ontario bubbly is great with the bostock. Floral, brioche and nutty notes echo flavours in the pastry, while soft bubbles help cleanse the palate. Makes 8 pastries

7. Lay buns on sheet, cut sides up. Brush generously with orange-almond syrup—you should have 2 to 3 tbsp (30 to 45 mL) syrup left. Flip buns and brush remaining syrup over back of buns. Flip back so the cut sides are again facing up. 8. Divide almond cream between buns and spread it right to edges. Sprinkle with almonds. Bake until lightly puffed and golden brown, 16 to 18 minutes.

4. Preheat oven to 350°F (177°C) and place rack in centre.

5. Spread sliced almonds evenly on a baking sheet. Bake until lightly browned, about 4 minutes. Trans fer to a plate then line the baking sheet with parchment paper.

9. Serve warm, sprinkled with icing sugar, if desired. Leftovers

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FROM CRAFT TO COAST

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Red Alert WINE

Throw away the rulebook. Summer isn’t just about white wine and rosé. Chilled or mixed into drinks, red wine is perfect for this season, too.

BY JAMES CHATTO | PHOTOGRAPHY BY VINCENT NOGUCHI

A seasonal dilemma. It’s a wickedly hot summer’s day and friends are coming over for a barbecue in the backyard. Steaks and burgers are on the menu and the group likes red wine with red meat. This isn’t the time for a precious old vintage that demands reverence and concentration, but even the most easy-going red is going to taste flabby, flat and too strong on such a scorching afternoon…. No worries. Red wine can be cool, too!

A Matter of Degree(s) It’s a given that serving any wine at the appropriate temperature enhances our enjoyment. When it’s neither too warm nor too cold but right at the Goldilocks median, all the components of the wine align—fruitiness, body, acidity, tannins, oak—just as the winemaker intended. For me, that temperature is somewhere between 60°F and 65°F (16°C and 18°C). Now consider the typical ambient temperatures of a summer afternoon:

YOUR FRIDGE 40°F (4°C)

YOUR AIR-CONDITIONED KITCHEN 72°F (22°C)

YOUR BACKYARD 85°F (30°C)

If you keep your red in the fridge, it’s going to be too cold. If it’s been standing in the kitchen all day, you need to chill it down by a few degrees.

SEE SOURCE RESOURCE. FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY STACEY SMITHERS

FOOD & DRINK SUMMER 2023 47

RED ALERT

WINES MADE FOR CHILLING A trend is starting—red wines that are deliberately designed to be enjoyed chilled.

The Quick Chill There are several ways to bring a red wine that’s too warm down to optimum serving temperature. Put it in a bucket of water and ice for 15 minutes (it will cool more quickly than if you just use ice as more of the bottle’s surface is exposed to the cold). Put it in the fridge for 30 minutes. The freezer is another option, but don’t leave it in there too long. (Wine expands as it starts to freeze and will force out the cork or break the bottle. Messy.) Cool, Not Cold Tannin is the problem if you serve red wine too cold. After two or three hours in the fridge, aromas are faint, fruit flavours have dwindled but tannin is exaggerated and the wine tastes astringent, bitter and generally out-of-whack. Some grape varieties naturally have more tannins; others spend extra time on their skins during fermentation to boost tannin extraction. So look for wines made from grapes with lower tannin such as Pinot Noir, Gamay, Corvina and Grenache. With other varieties, younger, simpler, lighter-coloured reds are your best bet.

Black Tower Dornfelder Pinot Noir LCBO 580118, $15 From Germany’s Pfalz region comes an off-dry, light bodied blend of Pinot Noir and Dornfelder, a hybrid variety prized for giving darker colour than most German reds. Lively acidity lifts restrained red berry fruit; close your eyes and you could be drinking rosé.

Fresco di Masi Rosso LCBO 22196, $18.95 The revered Italian

producer Masi has created a thoroughly modern red that is

destined for summertime stardom. Innocent of any oak, it looks like a dark rosé, with Merlot and Corvina grapes from the Veneto offering the fresh but subtle taste of tangy cherry and pomegranate. Organic, naturally fermented and vegan-friendly, it takes kindly to rosé treatment—give it an hour in the fridge.

Keep Your Cool You’ve chilled the red nicely; now you bring it out into the backyard. Keeping it at the right temperature becomes the new priority. Sitting the bottle in a bucket of ice and water is the simplest idea. Regulate the tem perature by taking it out from time to time. There are many bottle chillers on the market that act like an insulated vase, slowing down the rate at which the bottle warms up.

A cooler sleeve is another answer—a gel-lined sleeve you can chill in the fridge or freezer. It will chill the bottle and keep it cool for a cou ple of hours (by which time the wine will be gone). Le Creuset’s nylon ver sion is the gold standard (available at amazon.ca for around $55); Swissmar

also makes an effective sleeve ($18 at cocktailemporium.com).

48 FOOD & DRINK SUMMER 2023

Immerse yourself in the avors and aromas of Sardinia’s unique terroir. From warm and sandy seaside vineyards, Cannonau di Sardegna Riserva DOC is a unique expression of the Mediterranean region.

RED ALERT

Pinot Noir Ticks All the Boxes What’s red, dry and fruity with tons of class and minimal tannin? Food-friendly Pinot Noir is the number one choice for all these reasons. Great Pinots from Burgundy and Ontario deserve your undivided attention (and a temperate environment) but there are plenty of more casual examples that would suit a backyard barbecue party beautifully—with a brief chill to perk up the wine on a hot day.

Cigar Box Pinot Noir

LCBO 545707, $14.95 Here’s an old-vine wine from Chile that seems surprisingly full, dark and rich for a Pinot—and at a real bargain price. Its ripe black cherry fruit is braided with coffee, smoke and prunes with an understated acidity. Cuvée Michèle Pinot Noir VQA LCBO 454967, $16.95 Such good value for a mature Niagara Pinot! Fresh, fruity cherry and straw berry notes lead into a long earthy finish with bright, Avalon Pinot Noir LCBO 25842, $18.75 The Sonoma-based winery uses cool coastal-grown fruit to make a rich, ripe wine with cherry-­ berry flavours. Sweet toasty oak is a big part of the profile. At a hefty 14.5% ABV, every thing stays perfectly in place after 30 minutes in the fridge—the slight chill just a gentle wake-up call. Château des Charmes well-integrated acidity and soft, subtle tannins.

Why not just add ice to your vino? Of course you can. The problem is ice melts. If you don’t mind dilution, no worries! If you do, consider investing in Viski Glacier Rocks—stainless steel “wine globes” you keep in the freezer until needed. Put two in your glass of wine to cool it down rapidly (set of Red on the Rocks?

four, $52.99, wayfair.ca).

HOW TO TELL IF IT’S COOL The issue here is assessing the temperature of the wine inside the bottle, not how cold the bottle itself might be—which is the rap against wrap-around wine thermometers that cling to the side of the bottle. Infrared digital wine thermometers are designed to solve this problem; AllTemp Select’s version is a popular model (available at amazon.ca for around $75).

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