LCBO Food & Drink Summer 2026

SUMMER 2026

SUMMER ON A BUN

Halloumi Burgers with Pickled Beets & Tahini Cream

COMPLIMENTS OF

Points with a side of tapas.

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Contents

Features 52 THE ULTIMATE GUIDE TO SUMMER DRINKS Your fave cocktails with seasonal twists, plus other trending essentials. By Victoria Walsh 58 SCREEN TIME Host an outdoor movie night with elevated snacks and mixed drinks. By Michelle Rabin and Charlene Rooke 66 JUST A PINCH A touch of salt brings out the flavour of summer fruits and vegetables. By Eshun Mott 72 SEASONAL SENSATIONS Upgrade your burger repertoire—and your beer cooler too! By Eric Vellend and Jordan St. John

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HALLOUMI BURGERS WITH PICKLED BEETS, ZHUG & TAHINI CREAM P. 112 Photography by Maya Visnyei

SUMMER 2026

SUMMER ON A BUN

Halloumi Burgers with Pickled Beets & Tahini Cream

COMPLIMENTS OF

PHOTOGRAPHY BY MAYA VISNYEI

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CONTENTS

Departments

In Every Issue

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Editor’s Notes

TWISTS

SEASONAL

Pop Culture Transform summer wines with perfectly paired ice pops. By Charlene Rooke

All Ears Fabulous recipes demonstrate why fresh corn is the ultimate Ontario superstar. By Michelle Lucas Larving

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Inside Scoop

The latest bits, bites and sips to keep you in the know. By Jessica Huras

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ENTERTAINING

TRENDS

Cold Play Three marvellous main courses,

Hip to Sip Signature serves that allow trending tequila and mezcal to shine. By Charlene Rooke

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Recipe Index

best served cold. By Kris Osborne

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THE BACK PAGE

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Last Bite A super-simple, peachy-keen guacamole. By Jessica Huras

BASICS

FLAVOURS

4 Drinks, 4 Ways Imaginative and easy transformations for classic summer beverages. By Jessica Huras

Take a Dip Innovative, irresistible dips are the centrepiece of any gathering. By Eric Vellend, Megan Powell, Victoria Walsh and Carol Dudar

PHOTOGRAPHY BY JAMES TSE (LEFT AND RIGHT); MAYA VISNYEI (CENTRE)

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SUMMER 2026

Chief Marketing and Digital Officer, LCBO Vanda Provato

EDITORIAL Editor Jody Dunn Drinks Editor Charlene Rooke Food Editor Eric Vellend Content Editors Jessica Huras, Victoria Walsh

Publication Coordinator Laura Jeha Publication Assistant Piper MacFadyen

ART Creative Director Cathy Cicchini Senior Designers Emilie Simpson, Rose Pereira Graphic Production Paola Rasmussen CONTRIBUTORS James Chatto, Scott Christy, Carol Dudar, Michael Elliott, Lindsay Guscott, Katie Hayden, Darren Kemper, Michelle Lucas Larving, Andrea McCrindle, Eshun Mott, Kris Osborne, Megan Powell, Michelle Rabin, Shelly Shnier, Jordan St. John, Christopher St. Onge, Michele Sponagle, James Tse, Maya Visnyei

PRODUCTION Senior Manager Andrew Lawson

Production Coordinator Sev Avakian Production Assistant Everton Smith Image Editing & Prepress Levon Gosdanian, Enhanced Pixels

COOKING WITH CONCORD

SALES Senior Director Julia Sousa Publisher Leslie Bolter

Celebrate the flavour of our versatile native grape Coming Next Issue

Laura Maurice, Finally Content laura.maurice@finallycontent.com

AVAILABLE SEPTEMBER 9

LCBO prices include tax and bottle deposit and are subject to change without notice.

Look for the products featured in this issue in LCBO stores and 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 33, 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

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores. Cette publication est également disponible en français.

WEEKNIGHT HARVEST Veggies headline these hearty fall recipes

PARTY ALFRESCO Cocktails and canapés for an outdoor happy hour

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THE JOY of TRAVELING WELL

IMMERSIVE ITINERARIES | INTIMATE, LUXURIOUS SHIPS | GENUINE HOSPITALITY | THE FINEST CUISINE AT SEA®

OCEANIACRUISES.COM

LCBO NOTES

From our Interim President & CEO

Dear Friends,

pouring something new and unexpected can be a real treat for guests. I also urge you to explore our world of spirits. The sheer variety of this ever-evolving category gives you endless options for seasonal cocktails. And the fresh takes we’re seeing with no- and low-alcohol products means no one’s glass needs to be empty. If exploring the new feels like a lot, there is no one better in the business than our knowledgeable in-store staff to help you decide what to try. We take sharing expertise and guiding you to make the perfect choice seriously. You can also go to LCBO.com or our mobile app to find features and stories to inspire your new summer favourite. Cheers to an amazing season with friends, family, and the best the LCBO has to offer!

Who doesn’t look forward to summer in Ontario—and not just because of the warmer weather! The new season brings a change of pace: long evenings on a patio, weekends away at a cottage, and the fun of spontaneous get-togethers. In the spirit of changing up routines, summer is also the perfect time to shake up your LCBO product choices and explore the new arrivals on our shelves, and in this issue of Food & Drink . Innovation in the drinks industry is happening at a remarkable pace, and the LCBO team does a standout job of keeping up with the constant change, discovering and curating unique products from around the world, and also championing the incredible work of local producers from right here in our backyard. Ready-to-drink (RTD) products continue to surprise and delight with new formats and flavours, while beer and cider lovers won’t be disappointed by our amazing selection of domestic offerings. For me, a chilled, crisp VQA Ontario white wine is the perfect pairing for a warm summer night, and while I have my favourites,

AARON CAMPBELL Interim President and CEO, LCBO

PORTRAIT BY CARLYLE ROUTH

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SumPmerefrecGtifts Summer celebrations call for LCBO gift cards, available in-store or personalized online at LCBO.com.

Seasonal 1 Bottle Gift Bag 50192 | $2.95

Available at LCBO.com and select stores while quantities last. Designs may vary.

43088

EDITOR’S NOTES

Savour Summer

simple spread into the centrepiece of a patio cocktail party. And for those nights when the heat calls for something cool, “Cold Play” on page 85 offers three main courses designed to be made ahead and served at room temperature for effortless entertaining. In this issue we also celebrate summer’s sweet simplicity. Eshun Mott explores the magic of a pinch of salt (page 66), revealing how it can transform seasonal fruits and vegetables. On page 25, summer treasure—fresh corn— with recipes that show just how versatile those golden kernels can be. And in “Pop Culture,” on page 79, Charlene Rooke brings a playful twist to wine appreciation by turning favourite varietals into ice pop cocktails, proving that sophistication and fun can absolutely coexist. Summer doesn’t need to be reinvented; it just needs to be enjoyed. Here’s to good food, good drinks, and the timeless pleasures that make it all unforgettable. Michelle Lucas Larving pays tribute to Ontario’s ultimate

Summer has a way of reminding us what pleasure tastes like. The first cold drink on a hot afternoon. The snap of fresh corn. The unmistakable scent of something sizzling on the grill. This issue is our ode to those classics, the flavours, rituals and simple joys that define the season, year after year. We begin with the essentials. In “The Ultimate Guide to Summer Drinks” on page 52, Victoria Walsh rounds up the cocktails, trends and products that are shaping the way we sip right now. Whether you’re a classics loyalist or yearning to try something new, her guide is your passport to the season’s brightest pours. From there, we dive into the heart of summer eating. Two warm‑weather icons—burgers and beer—are reimagined on page 72 with fresh ideas that prove crowd! Think of it as your invitation to upgrade the backyard classics without losing their charm. Of course, summer is meant to be shared, and al fresco entertaining is where it’s at. Host an outdoor movie night that feels both nostalgic and elevated, complete with snacks and cocktails inspired by theatre faves (page 58). If you’re thinking just drinks and nibbles, our collection of inventive dips starting on page 39 turns a even the most beloved staples can surprise you—and feed a

COMING SOON

Watch for the next issue of Food & Drink . Our Autumn issue will be in stores and online Wednesday, September 9.

JODY DUNN Editor, LCBO Food & Drink

@lcbofoodanddrink

lcbofoodanddrink

LCBO

PHOTOGRAPH BY JAMES TSE

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Make time to savour la dolce vita.

DISCOVER OUR CHARCUTERIE

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Redeem Aeroplan points at the LCBO and have date night tonight .

Scan or visit aircanada.com/join to join for free today.

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

BY JESSICA HURAS PHOTOGRAPHY BY JAMES TSE

Think of the Spaghett (or Spagett) as the Aperol Spritz’s scrappy younger sibling. Baltimore bartender Reed Cahill created this summer sensation by cracking open a Miller High Life, pouring a splash into a small glass to make room, then adding 1 oz of Aperol and a squeeze of lemon juice to the bottle. It’s fizzy, bittersweet and drinks straight from the bottle, making it the easiest thing you’ll serve all summer. Spaghett Cocktail

Miller High Life (LCBO 34434, 6 pk, $11.50) is the classic choice, but any light, crisp lager works.

Make it for a crowd

Mix 11/2 cups (375 mL) Aperol with 1/2 cup (125 mL) fresh lemon juice and refrigerate. The mix keeps up to 1 week. At serving time, pour 11/2 oz into each chilled beer.

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY SHELLY SHNIER

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INSIDE SCOOP

Dessert on a Stick Summer food always feels more festive when speared on a pick, stick or skewer. Serve your guests one of these fun desserts, alongside a playful drink pairing. BY CHARLENE ROOKE ENTERTAINING

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 are three local craft products to help rack up some points. They’re perfect for summer sipping, and the offer is good until July 18. For more information, including other offers and how to sign up, visit LCBO.com/aeroplan.

WARM + GOOEY

RICH + INDULGENT

COOL + CREAMY

Collective Arts Local Press Apple & Cherry Cider

LCBO 13681, 473 mL, $3.95

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Serve our Chocolate Peanut Butter Pie Pops warm with a fruited craft beer or cider. It’s almost like a grown-up PB&J. Neustadt Springs Raspberry Lager (LCBO 51461, 473 mL, $3.55) is a slightly tart, lower-alcohol sipper with bright raspberry fruit, bringing that classic jelly note to the pairing.

Our Chocolate-Dipped Cheesecake Lollipops turn a rich dessert into a whimsical bite. Try serving them with a glass of bubbly, sweet rosé or Moscato wine. Bartenura Lychee Moscato (LCBO 48403, 4 pk, $21.95) gives you two tropical infused pours from every can, with lychee notes that complement the creamy chocolate coating.

Tiramisu Sundae Pops turn refined Italian-inspired flavours into a very likeable, lickable handheld dessert. Serve them affogato style, with an iced espresso dosed with a creamy liqueur, such as Forty Creek Cream Liquor (LCBO 281378, $32.95). The pairing doubles down on decadence, with a touch of whisky, for a smooth summer treat.

D’ont Poke The Bear Cider

LCBO 573428, 473 mL, $3.65

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Nickel Brook Jam Stand Raspberry Berliner Weisse with Vanilla & Hibiscus

LCBO 27494, 473 mL, $3.95 10

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.

Find these recipes at LCBO.com/fdsummer26

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Grill Seekers INSIDE SCOOP

Great outdoor entertaining starts with great gear. Whatever the occasion, these handy items are made for the people who take their grilling, hosting and alfresco dining seriously—and they make great gifts too!

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Keep drinks cool and totable with the LCBO’s new Summer Cooler Bag (LCBO 50861, $12.95), available in stores and online at LCBO.com.

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1. KILNE’S THE STEAK KNIFE SET This set of knives transitions from prep to table. The serrated blades make quick work of grilled meats and summer produce. ($145, kilne.com) 2. MEATER PLUS SMART COOKING THERMOMETER WITH BLUETOOTH, WIRELESS Skip the guesswork with a wireless thermometer that tracks temperature via Bluetooth. The app monitors doneness while you enjoy time with your guests. ($149.99, canadiantire.ca)

3. ZWILLING BBQ+ CUTTING BOARD WITH TRAY Carve with confidence on this bamboo board. Grooves channel meat juices into the dishwasher-safe steel tray. ($69.99, zwilling.com/ca) 4. EVERDURE CUBE 17-INCH PORTABLE CHARCOAL GRILL This portable grill delivers authentic smoky flavour anywhere. The clever cube design features an integrated bamboo prep surface. ($227.78, outdoorkitchensupplies.ca)

5. OXO GOOD GRIPS 3-PIECE GRILLING TOOL SET Streamline your grill setup with these extra-long tongs, slotted turner and silicone tool rest. Built-in bottle opener and nonslip grips offer comfort and control. ($59.95, crateandbarrel.ca)

7. HEXCLAD ECO MODERN APRON

Made from recycled bottles, this spill-resistant apron has a comfortable fit with smart storage, including roomy pockets and a handy towel loop. ($139.99, hexclad.ca) 8. SIMONS IVORY COATED TOUCH OF LINEN TABLECLOTH Barbecue sauce and marinades pearl right off the surface of this handsome stain-resistant, cotton-linen tablecloth. ($70, simons.ca)

6. YETI ROADIE 15 HARD COOLER

Don’t let the size fool you—this cooler holds 22 cans and fits wine bottles upright. Or use it to keep meat and snacks cool in the summer heat! ($300, yeti.ca)

PHOTOGRAPHY BY DARREN KEMPER

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l g d about. Wine you can f l g d about.

# 42992

# 51347

# 45735

honestlotwine.com

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*Per 188 mL serving. Enjoy responsibly.

INSIDE SCOOP

Bubbles & Bites

AVAILABLE AT LCBO

Barbet co-founder Andrea Grand shares her fail-safe formula for summer entertaining: set up a DIY drink bar and let guests mix their own.

LOVE BITE This layered sip opens with a ginger kick before bright citrus and botanical notes take over. It’s a natural match for salty, creamy or spicy bites like prosciutto and melon, goat cheese crostinis with hot honey or a strawberry basil salad. (LCBO 47581, 355 mL, $3.45)

PUTTING ON THE SPRITZ

For an easy summer cocktail, fill a glass with ice and pour 1 can of Love Bite overtop (1 can makes about 2 servings). Add 1/2 oz to 1 oz of vodka or Aperol per glass and stir gently. Try the same formula with Wild Card paired with tequila or mezcal, or Light Wave with gin.

WILD CARD Blood orange and calamansi deliver bright, tropical citrus notes, while jalapeño adds a subtle spicy finish. It’s built for fun food, like fish tacos with lime crema, Mexican street corn or grilled peaches with honey on a crispy baguette. (LCBO 47579, 355 mL, $3.45)

W hen Andrea Grand hosts at home, she sets up a choose-your own-adventure bar, where guests can customize their drinks however they like, with or without alcohol. It’s an easy, flexible approach that works beautifully for casual summer get-togethers, and reflects the ethos behind Barbet, the line of sophisticated non-alcoholic flavoured sparkling water she co-founded with her sister Katie in 2020. The brand started when Katie saw an opportunity to craft drinks with bold, complex flavours that could hold their own at any occasion. Working with a mixologist friend, the sisters explored unexpected ingredients like calamansi, yuzu and jalapeño, creating beverages that work solo or as mixers. “The baseline of Barbet was always about inclusive drinking moments and making sure that everyone has equally delicious options,” Grand says. Here’s how she pairs them.

LIGHT WAVE Cucumber, pineapple and lavender make for a fresh and lightly tropical sip. Garnish with a cucumber ribbon and serve alongside oysters with mignonette or poured over honey ice cream for a simple summer float. (LCBO 47580, 355 mL, $3.45)

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HOMEGROWN • FREE-SPIRITED

ONTARIO’S PERFECT SUMMER WINES

HOMEGROWN • FREE-SPIRITED

NOW AVAILABLE THROUGH LABOUR DAY # 48738

NEW AT THE LCBO

PROUDLY CANADIAN

magnotta.com @magnottawinery Please enjoy responsibly

# 37967

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INSIDE SCOOP

Sake & Soju Summer This season’s crop of flavoured Japanese sake and distilled

Okunomatsu Momotoro Peach Sake LCBO 26461, 500 mL, $28.95 Ripe Japanese

Hallasan Soju Coconut LCBO 49180, 375 mL, $10.95 Subtly creamy and smoothly tropical, this tasty soju comes from Jeju Island, a volcanic island off South Korea’s southern coast.

peaches and a hint of white tea infuse this silky sake.

Korean soju is ripe for summer experimentation. Juicy tropical flavours and lower alcohol levels make them chill sippers and bright cocktail bases. BY CHARLENE ROOKE

Good Day Pineapple Soju LCBO 36572, 360 mL, $10.15

Get the true taste of fresh pineapple from this flavoured soju, which mixes

well with still or sparkling coconut water.

MUST-TRY COCKTAIL

Soju-lep

Muddle a few fresh mint leaves and berries or chopped summer fruit in a sturdy serving glass. Fill glass three quarters full with crushed ice. Add 4 oz of flavoured soju or sake, and top with 1 to 2 oz of sparkling water (plain or flavoured). Garnish with fresh mint.

Chum Churum Saero Kiwi Soju LCBO 49010, 375 mL, $10.65 This summer-fresh soju is not only crisp and tangy with kiwi flavour, it’s also deliciously sugar-free.

Hana Awaka Yuzu Sparkling Sake LCBO 48410, 250 mL, $9.35 The tart flavour of the Asian citrus fruit yuzu gives this fizzy rice wine just enough balancing sweetness.

Makes 1 drink

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ADVERTISING FEATURE

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Summer, served simply. From field to bottle, award-winning single estate gin. Crisp, smooth, unmistakably Ramsbury.

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PASTA WITH ROASTED CORN CREAM SAUCE & FENNEL P. 103

SEASONAL

All ears Ontario loves corn. We grow more than any other province. And it’s a welcome sight when it hits our local markets. We’re keen to enjoy its freshness, whether it’s hot or cold. Consider these new ideas for your next feast.

BY MICHELLE LUCAS LARVING ————— PHOTOGRAPHY BY MAYA VISNYEI

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

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ALL EARS

Corn Clafoutis with Cherries

You can find corn in a variety of desserts from all over the world, so it’s not a stretch to feature it in a custardy clafoutis. While it might be tempting to throw everything into the blender and make the batter in one go, the mixture will become too frothy, so it needs to be mixed by hand. Butter to grease baking dish 1/2 cup + 1 tbsp (125 + 15 mL) sugar, divided, plus more for sprinkling dish 1 cup (250 mL) fresh corn kernels 1 cup (250 mL) whole milk 3 large eggs 1/2 tsp (2 mL) salt 3/4 cup (175 mL) all-purpose flour 1/2 cup (125 mL) heavy cream 28 ripe cherries, stemmed, pitted, torn in half Whipped cream or vanilla ice cream for serving 1. Position rack in centre of oven. Preheat to 350°F (177°C). Generously butter an 8 x 11-inch (20 x 28-cm) oval baking dish with a 2.3 L capacity. Sprinkle lightly with granulated sugar, tapping out excess. Set aside. 2. Place corn and milk in a high-speed blender. Blend on high until mixture is fully smooth and completely blended, about 1 minute. Set aside. 3. In a large mixing bowl, whisk eggs, 1/2 cup (125 mL) sugar and salt until fully combined. Add flour,

WHAT TO SERVE Sandbanks Rosé VQA LCBO 244616, $14.95

whisking until mixture is super smooth with no streaks. Add cream and corn mixture, whisking until a smooth batter forms— mixture will be thin. Pour batter into prepared baking dish. Scatter cherries evenly overtop. Sprinkle over remaining 1 tbsp (15 mL) sugar.

4. Bake in centre of oven until it’s puffed and golden but it still lightly wobbles when gently shaken, 60 to 65 minutes. Transfer to a rack and cool, at least 20 minutes. Serve warm or at room temperature with whipped cream or ice cream.

An off-dry rosé with red berry and cherry flavours will be a delightful accompaniment to the cherry-studded clafoutis. Serve it well chilled.

Serves 6

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Summer Corn Margarita BY ERIC VELLEND

Muddling raw corn with cilantro leaves gives this seasonal Marg a sweet, creamy texture and an herbaceous hit of flavour. It’s an out-there cocktail with mainstream appeal. Tajín is a salty, spicy, sour Mexican seasoning that’s delicious on tropical fruit or as a rimmer on Caesars and Margaritas. Agave syrup can be found in the baking or pantry aisle of most super markets, alongside other syrups and sweeteners.

Tajín and honey for rimming glass 1/4 cup (60 mL) fresh raw corn kernels

10 cilantro leaves 1/2 oz agave syrup 2 oz blanco tequila 1 oz strained fresh lime juice Cilantro sprig to garnish

1. Place some Tajín on a saucer. Place two strips of painter’s tape vertically about 1 inch (2.5 cm) apart on a lowball glass. Brush a band of honey between tape 1 to 2 inches (2.5 to 5 cm) down. Roll in Tajín then remove tape. Place glass on counter and add a large ice cube. 2. Place corn, cilantro and agave syrup in a shaker. Muddle to release the corn’s starch, about 30 seconds. Add tequila and lime juice, and fill three quarters full with ice. Shake until ice-cold, about 12 seconds. Fine-strain into prepared glass. Garnish with cilantro sprig.

Makes 1 drink

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ALL EARS

Charred Korean Corn Cheese Korean corn cheese is one of the best snacks ever. This version quickly chars the kernels in a cast-iron pan to add a smoky hit of flavour. Make sure to preheat the pan fully and try not to disturb the kernels too much. You want the corn to sit on the hot surface for a moment before stirring to get those nicely browned edges. Gochugaru is a chili powder made from sun-dried Korean red peppers. You can find it at most Asian grocers or larger supermarket chains. 6 medium corn cobs, shucked, kernels removed, about 4 cups (1 L) 2 tbsp (30 mL) salted butter, at room temperature 3 tbsp (45 mL) Kewpie or regular mayonnaise 1/2 tsp (2 mL) granulated sugar 1/2 tsp (2 mL) gochugaru chili powder 1/4 tsp (1 mL) salt 2 cups (500 mL) grated pizza mozzarella, divided 1 green onion, thinly sliced Chips or crackers for serving 2. Heat a 10-inch (25-cm) cast iron skillet over medium-high heat. Add half of corn to dry pan and cook, stirring occasionally, until kernels are lightly charred around edges, 3 to 5 minutes. Transfer to a baking pan, then repeat with remaining corn. Once cooked, remove pan from heat. 3. Immediately return all corn to the same pan. Stir in butter until fully melted and combined. Stir in 1. Position rack in centre of oven. Preheat to 400°F (204°C).

4. Bake in the centre of oven until cheese is bubbling and lightly golden, 7 to 9 minutes. Sprinkle with green onion then serve immediately, piping hot, with chips or crackers for dipping.

WHAT TO SERVE MacLean’s County Cream Ale LCBO 33261, 473 mL, $3.65 Cream ales have a seductively smooth, rich texture complemented by pleasantly bitter hopping—just the thing for this spicy, cheesy corn treat.

mayonnaise, sugar, gochugaru and salt until fully combined. Working quickly, stir in 11/4 cups (310 mL) mozzarella: cheese will begin to melt. Smooth top. Sprinkle remaining 3/4 cup (175 mL) mozzarella overtop.

Serves 4

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ADVERTISING FEATURE

Gift-Worthy Ontario VQA Rosés

A chilled Ontario VQA rosé tastes like summer in a glass and makes a memorable gift for summer celebrations like weddings, anniversaries, graduations and more. When you’re searching for a fresh and thoughtful gift, think Ontario VQA rosés!

Cave Spring Dry Rosé VQA 295006 l 750 ml Medium-bodied & Dry (XD – 3 g/L) $17.95

Seasonal 1 Bottle Gift Bag 50192 l $2.95

Saintly The Good Rosé VQA 14882 l 750 ml Medium-bodied & Dry (D – 8 g/L) $19.00

Rosehall Run Pixie Sparkling Rosé VQA 492959 l 750 ml Light & Fruity (M – 24 g/L) $19.95

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 lcbo.com/vintages-essentials

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ALL EARS

Grilled Corn Ribs with Aleppo Pepper Butter & Dill Corn ribs are such a fun way to eat the vegetable in summer. All you need is a sharp chef’s knife and a stable surface to cut them into shape. If you’re not confident in your knife skills, grill the cobs whole and slather them with the butter once they’re finished. Aleppo pepper is moderately spicy dried and crushed chili flakes and can be found at Loblaws under the PC Black Label. BUTTER 1/2 tsp (2 mL) dill seeds 6 tbsp (90 mL) salted butter, at room temperature 1 tbsp (15 mL) very finely chopped dill, plus more to garnish 1/2 tsp (2 mL) Aleppo pepper 1/2 garlic clove, finely grated on rasp Salt to taste RIBS 4 corn cobs, shucked Salt to taste Lemon wedges and finely chopped cilantro to garnish 1. For the butter, heat a small frying pan over medium heat. Add dill seeds and toast, swirling often, until fragrant, about 1 minute. Remove from heat, then transfer to a mortar and pestle or spice grinder and finely grind. Transfer to a very large mixing bowl with butter, dill, Aleppo and garlic. Season with salt and stir until well combined. Set aside.

WHAT TO SERVE Strewn Chardonnay Barrel Aged VQA LCBO 522730, $18.95

have begun to curl, 5 to 7 minutes. Immediately transfer to bowl with butter mixture. Toss until butter has fully melted and coated each rib. Season with salt. Transfer to a serving platter. Squeeze over some lemon and sprinkle with cilantro and more dill. Serve immediately with lemon wedges.

one piece at a time, stand halved corn cob vertically with flat base on cutting board. Carefully cut in half lengthwise, then set each half, cut-side down, on cutting board. Cut in half lengthwise again— each cob will yield eight ribs. 4. Clean and oil grate. Place corn ribs on grill. Cook, turning often, until ribs are lightly charred and

Corn and Chardonnay are natural companions, and if the corn is charred and slathered in butter, an oaky, buttery Chardonnay tastes even better alongside.

2. For the ribs, preheat grill to medium-high.

3. For the corn ribs, carefully cut each corn cob crosswise in half with a sharp chef’s knife. Working

Serves 6

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THE TEMPEST | GUYS AND DOLLS | SOMETHING ROTTEN! WAITING FOR GODOT | DEATH OF A SALESMAN | THE HOBBIT THE IMPORTANCE OF BEING EARNEST | SATURDAY, SUNDAY, MONDAY A MIDSUMMER NIGHT’S DREAM | OTHELLO | THE TAO OF THE WORLD THE KING JAMES BIBLE PLAY SAVOUR EVERY SHOW

A TASTE OF TRADITION FROM THE DIRECTOR’S KITCHEN

The Stratford Festival is brimming with delights this season, including Saturday, Sunday, Monday , a classic set around an Italian kitchen, directed and co-translated by Artistic Director Antoni Cimolino. Enjoy his family recipe for Zaleti alla Zucca – then come feast on a season crafted to satisfy the soul.

1 ½ cups flour 1 ½ cups cornmeal ½ cup sugar 2 tsp baking powder Dash of salt ½ cup unsalted butter, soft 4 tbsp melted lard 2 large eggs 2 tbsp orange zest 1 cup buttercup squash l cup Thompson raisins ½ cup icing sugar

1. Cook and purée squash. 2. In a large bowl, combine dry ingredients.

3. In a separate bowl, beat butter, lard, eggs and orange zest, mix in puréed squash. 4. Stir in dry ingredients. 5. Place balls of batter on a greased cookie sheet. 6. Bake at 325ºF for 15 min until golden. 7. Cool on rack and dust with icing sugar.

INDULGE IN THE STRATFORD FESTIVAL

2026 SEASON SPONSOR: OPHELIA LAZARIDIS | PROUD SEASON PARTNERS: BMO, CANADA LIFE AND RBC ROYAL BANK KATARINA FIALLOS, GORDON S. MILLER, EMILIO VIEIRA, ROSE NAPOLI, GRAHAM ABBEY, SEANA McKENNA, JOSUE LABOUCANE AND MICHELLE GIROUX. PHOTO: DARIANE SANCHE.

TRENDS

Hip to Sip Tequila and mezcal, the Mexican spirits made from agave plants, shine as summer sippers in simple “signature serves”—with just one garnish or flavour element—that bring innovation and flair to pouring fine spirits.

BY CHARLENE ROOKE ————— PHOTOGRAPHY BY JAMES TSE

Tequila ’Tini This serve riffs on a trendy cocktail, the

Mexican Martini. Shake 11/2 oz of your choice of unaged tequila with ice and 1/2 oz olive brine (or more, to taste) until the shaker is too cold to hold. Pour into a salt-rimmed Martini glass and garnish with green olives. For a spicier take, replace brine and olives with brine and peppers from a jar of pickled jalapeños.

Milagro Silver Tequila LCBO 43939, $45.95 With a very smooth texture and intensely vegetal and peppery notes, this well-priced tequila is a brine’s best friend.

Chill glasses in the fridge or freezer, or fill with ice and water, and let sit for at least 5 minutes.

Tierra Noble Blanco Tequila LCBO 19424, $49.25 Herbaceous hints of mint and fennel in this tequila make a savoury combination with olive or pepper brine.

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY SHELLY SHNIER

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HIP TO SIP

Sangrita on the Side Many Mexicans start a meal by ordering a completo service: a short pour of tequila or mezcal and a small glass of sangrita, a blend of juices and spices. Though they may come in shot-style glasses, they’re meant for sipping. Jalisco-style sangrita, from tequila’s main production area, has fruity and citrus notes. Oaxaca-style sangrita, from mezcal’s main home base, gets a dash of rich pomegranate and plenty of chili spice.

Siempre Tequila Chismé Blanco LCBO 50082, $39.95

Mezcal Agua Santa, Destilado con Pechuga LCBO 24910, $89.90 A special style of mezcal infused with local produce, this pechuga has complex flavours of candied fruit and herbs. distinguish this tequila, aged in French oak for a full year for round vanilla and toasty flavours. Casa Noble Reposado Tequila LCBO 14401, $79.95 Floral and herbal aromas blanco tequila comes at an unbeatable price, with soft citrus and pepper hints. Made from 100 per cent Blue Weber agave, this additive-free, clean-tasting

SANGRITA P. 104

Authentically sip tequila from caballitos and mezcal from vaso veladoras , originally church votive candle holders.

FEELING SNACKY? Set down this signature serve with favourite Mexican-inspired summery foods. Try it with citrus-cured seafood ceviche, grilled-meat or -vegetable tacos, plus a starter of tortilla chips with guacamole and salsa brightened with fruit and vegetables.

Find a collection of recipes at LCBO.com/fdsummer26

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FLAVOUR YOUR FUN

HIP TO SIP

Fire up the grill to put some char on rosemary sprigs and lemon slices or wedges.

Firepit Sipper For sipping around a campfire, or your backyard

fire feature, accent a 11/2 oz pour of smoky

mezcal with some simple accoutrements. Freeze big cubes or spheres of ice, and add a glass rimmer made of smoked salt (perhaps mixed with Tajín seasoning or smoked paprika) and a garnish of charred lemon wheel and herb sprig.

San Cosme Mezcal LCBO 50322, $79.95

Gently smoky, this earthy mezcal tastes of caramelized agave with a spicy, white-pepper finish.

Summery Fruit Serve Citrusy and floral notes in many tequilas complement fresh fruit beautifully. Muddle some strawberries, raspberries or even cucumber in the bottom of a cocktail tumbler before adding a 11/2 oz serving of tequila and plenty of ice. Or slice and squeeze a juicy wedge of grapefruit or orange into an icy serving of tequila. Garnish with an aromatic sprig of mint, thyme or basil.

Patrón Silver Tequila LCBO 34595, $86.95 Pink grapefruit or red

berries are perfect crushes for this pristine tequila full of bright citrus, fresh melon and cucumber notes.

Pouring over crushed ice is a trending, patio-perfect way to serve tequila.

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ADVERTISING FEATURE

INGREDIENTS Pork Belly 2 kg pork belly, cut into 2–3-inch chunks 2 tbsp jerk seasoning (store-bought or homemade) 3 tbsp soy sauce 2 tbsp brown sugar 2 tbsp neutral oil Juice of 1 lime JERK PORK BELLY RED STRIPE, with PINEAPPLE AND SCOTCH BONNET GLAZE

Glaze 2 cups pineapple juice 1 scotch bonnet pepper 3 garlic cloves, crushed 1 tbsp thyme leaves 2 tbsp brown sugar or honey 2 tbsp apple cider vinegar ½ cup Red Stripe beer

STEPS 1. Toss pork belly with jerk seasoning, soy sauce, brown sugar, oil and lime juice. Cover and marinate overnight, or for at least four hours. 2. Heat oven to 300°F (150°C). Transfer pork to a deep baking dish with a small splash of pineapple juice and a splash of Red Stripe beer. Cover tightly with foil and braise for three hours, or until fork-tender. 3. Remove the foil for the last 20 to 25 minutes of cooking and increase the heat slightly to help caramelize and deepen the colour. 4. Meanwhile, combine all glaze ingredients in a saucepan. Simmer until reduced by half and glossy. 5. Toss warm pork belly in the glaze until fully coated and lacquered.

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My cooking has always been about celebrating Caribbean flavours in a way that feels elevated but trueto its roots. And Teaming up with Red Stripe just felt natural and this jerk pork belly is a perfect reflection of that collaboration. Slow roasted until tender, then finished with a pineapple, Red Stripe, and scotch bonnet glaze. It’s layered, rich and balanced — sweet, heat and depth all working together.

Serve with rice and peas, coleslaw and ice-cold Red Stripe.

Photography by Owais Rafique Agency

SUMMER SIPPING

DIRTY SODAS

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FLAVOURS Take a dip

With easy (and eye-catching), make-ahead dips on hand, you’re sure to please a crowd. Our recipes are tasty, satisfying and showcase fresh, seasonal ingredients. Just pair with simple drinks for the ultimate summer hang.

BY ERIC VELLEND, MEGAN POWELL, VICTORIA WALSH & CAROL DUDAR PHOTOGRAPHY BY JAMES TSE

7-LAYER DIP WITH SPICY

BUTTER BEANS & TAJÍN TORTILLAS P. 108

Fantini Rosé Cerasuolo D’Abruzzo LCBO 635342, $13.55 From Montepulciano d’Abruzzo grapes, here’s a medium-bodied rosato full of intense red berry and cherry flavours.

Château des Charmes Brut Sparkling VQA VINTAGES ESSENTIALS 224766, $32.95 Classic Niagara Traditional- method bubbly! Look for citrus,

What to Serve Rich and yet tangy, creamy but tart, there’s so much going on in a good dip! Versatility is the main thing to look for when pairing with wine. A robust, dry rosé can handle so many components, while a crisp, sparkling white wine brightens up everything and picks no fights on your palate.

apple and toasty brioche notes and a delightfully balanced acidity.

FOOD STYLING BY CTBHDR;ISPTROPHSETRYLSITN. GONBYGETB; PDROP STYLING BY SHELLY SHNIER

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TAKE A DIP

ONE STOP SHOP Check out the LCBO’s new seasonal accessories including a dip platter, patterned plates and more in stores and at LCBO.com.

BRUSCHETTA DIP WITH WHIPPED RICOTTA P. 106

WHIPPED BRIE, RASPBERRIES & HOT HONEY WITH GRILLED CINNAMON TOASTS P. 108

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What to Serve If you’re serving more than one dip to the crowd, offer a choice of wines, too, to cover all your bases.

WARM ARTICHOKE-TAHINI SPREAD & POMEGRANATE HERB GREMOLATA WITH SPICED CHICKEN SKEWERS P. 106

Laylow Pinot Grigio LCBO 49706, $12.95 A low-alcohol, low-calorie alternative is always a crowd pleaser. This one offers the varietal’s laid-back, refreshing pear and peach notes.

Bersano Costalunga Barbera d’Asti LCBO 348680, $16.95 This lightweight charmer from Piedmont offers so much: lively acidity, spicy plum flavours and hints of smoke, earth and leather.

TIE-DYE DIP WITH ZA’ATAR NAAN CRISPS P. 107

Wither Hills Sauvignon Blanc VINTAGES ESSENTIALS 919514, $19.95 A vibrant, fruit-forward New Zealand

Inniskillin Late Autumn Riesling VQA LCBO 219543, $15.95

For sweeter dip (see next page), a late-harvest Riesling

Sauvignon Blanc can handle our artichoke dip’s citrussy gremolata

with concentrated sugars balanced by a lively tang and ripe fruit is a delectable option.

and the rich, nutty tahini.

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SUMMER 2026 ————————

TAKE A DIP

CHOCOLATE ESPRESSO MARTINI DIP P. 109

What to Serve Rich, sweet, adults-only dessert dips based on favourite cocktails are a brilliant idea— but a tough match for wine. Find ready-to- drink beverages that complement the flavours in the dips without being too matchy-matchy.

Seagram 13 Negroni Sbagliato LCBO 48754, 355 mL, $4.00 A Negroni Sbagliato (“spoiled”) is made with Prosecco instead of gin, which freshens up the whole idea.

NEGRONI DESSERT DIP P. 109

Dillon’s Cold Brew Espresso Martini LCBO 42419, 222 mL, $3.50

Rich, dark and smooth but not too heavy, this version of the classic boosts the coffee component in the dip.

LOCAL TWISTS

Ontario spirits are great in cocktails—and in the kitchen! Try the floral, white pepper notes of Dillon’s Vodka (LCBO 638130, $34.95) or the classic juniper and herbal character of Valley of Mother of God Gin (LCBO 13397, $59.95) in these dips.

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FEAST ON Where Local Leads

Look for the Feast On designation and you’re on the path to something distinctly Ontario. From orchard escapes to open-air patios, these certified destinations highlight ingredients grown, raised, and produced close to home – supporting the people and places that shape Ontario’s food culture. Discover more at Ontarioculinary.com/feast-on

Start in St. Catharines, where Michelin standout Fat Rabbit brings together house-made charcuterie, charcoal-grilled steaks, and seasonal Ontario ingredients in a lively neighbourhood spot at the heart of Niagara’s dining scene.

Closer to Toronto, Burlington’s Backed by Bees invites visitors to explore the apiary, sip honey infused cocktails, and experience food and drink inspired by Ontario agriculture. Further west in Ayr, Willibald Farm Distillery & Brewery pairs craft beer, spirits, and seasonal fare in a lively rural setting made for relaxed summer gatherings.

Along Georgian Bay, Spy Cider House offers orchard views, small-batch cider, and laid-back summer experiences shaped by the flavours of the season. In Gravenhurst, Lamorna showcases refined, locally inspired dishes, while Thornbury’s Bruce Wine Bar pairs thoughtful wine selections with welcoming patio experiences.

Discover more Feast On experiences and plan your next Ontario getaway at Ontarioculinary.com/feast-on

ADVERTISING FEATURE

Ontario produces some of the finest wines, spirits, craft beers, ciders and ready-to-drink cocktails in the world—everything you need for your summer entertaining occasions. Drink Local This Summer

Patio Cocktail Party Reach for your shaker and muddler, and start mixing up a whole bunch of summer drinks. The party starts here!

Tag No. 5 Vodka LCBO 149567, $29.95 Crafted from Ontario corn, this ultra-smooth vodka shows subtle notes of lemon, caramel and licorice, with a touch of sweetness. Ginslinger Dry Gin LCBO 42397, $32.95 Wild juniper and other hand-foraged botanicals from the Niagara Escarpment give this fresh, boldly flavourful gin its unique character. Maverick Barnburner Whisky LCBO 631853, $35.95 A soft, balanced blend of corn and rye spirits, double aged in bourbon barrels, hints at vanilla, caramel, fruit and woodsmoke.

Cocktail Solutions

KIWI SMASH Maximize the

LEMON TREE Whisky, chopped

CUCUMBER COLLINS Gin and fresh cucumber are the heart of the coolest drink you’ll taste all summer—the perfect way to chill.

flavour of a whole fresh, juicy kiwi with vodka, lemon, simple

citrus and an ounce of maple syrup make for a rich, tangy cocktail to sip as the sun goes down.

syrup and white cranberry juice.

Find these recipes at LCBO.com/drinklocal

ADVERTISING FEATURE

Backyard Hangs Pack your cooler with a

broad choice of local beers, ciders and ready-to-drink cocktails: guaranteed to please the whole crowd.

Burdock Brewery Ducks IPA

Ace Hill Lemon Vodka Soda LCBO 14485, 355 mL, $3.05 Crisp, clean and deli cately carbonated, with a squeeze of fresh lemon and no sugar, here’s a low-calorie option that’s decidedly food friendly. Collective Arts Blood Orange Margarita LCBO 45973, 355 mL, $4.00 Sweet and tangy, with a whisper of agave twisted into bright notes of lime and blood orange—a Margarita that deserves your undivided attention. Twelve Apostles Singapore Sling LCBO 48724, 355 mL, $3.75 Inspired by a classic cocktail, this light bodied, fruit-forward beauty layers vibrant cherry, citrus and gin botanicals with a hint of spice. Muskoka Spirits Vodka Soda Cherry & Lime LCBO 45984, 473 mL, $3.65 Zero sugar, but this vodka Soda bursts with the flavours of juicy black cherry and zesty lime. Pure refreshment on the rocks.

LCBO 37781, 473 mL, $4.95 A double dry-hopped New England–style IPA full of juicy citrus and mango flavours that pours hazy and finishes nice and dry.

Thornbury Craft Apple Cider

LCBO 333583, 473 mL, $3.75 The juice of fresh-pressed

Ontario apples, cold filtered to maintain

maximum flavour, gives a gorgeous local cider that tastes like summer. Flying Monkeys Kryptonite Smooth Lager LCBO 45628, 473 mL, $3.60 A robust lager with crisp hops and unexpectedly amped-up malty notes, it’s simultaneously com plex, smooth and highly refreshing. Great Lakes Brewery Sunnyside Session IPA LCBO 467019, 473 mL, $3.35

Great Lakes Brewery makes this medium bodied IPA, with

mango, pineapple and grapefruit flavours and a refreshingly bitter finish.