LCBO Food & Drink Travel 2025

SHOWTIME

Table of Trashy Nacho Tots Forget tortilla chips! Crispy frozen potato tots make an excellent vessel for all your favourite nacho toppings and more. Use this recipe as a loose guideline, dropping, subbing in or doubling up on your favourite nacho ingredients. Makes 6 to 8 servings

CHEF’S TABLE

1 pkg (800 g)

frozen crispy potato tots or bites

1. Prepare and bake frozen potato tots/bites fol lowing package directions. 2. Meanwhile, prepare cheese sauce. Melt butter in a small saucepan set over medium heat. When bubbling, stir in flour. Cook 1 minute. Slowly pour in milk. Cook, whisking often until bubbling, about 3 minutes. Add cream cheese and whisk until smooth. Slowly stir in 11/2 cups (375 mL) shredded cheese. Continue to heat until melted and smooth. Stir in green chilies. Taste and add salt, if you like. Remove from heat and set aside. 3. Add chorizo to a medium-size frying pan and set over medium heat. If dry or pan begins to brown, add a little oil. When hot, cook, stirring occasionally until crisp, 5 to 8 minutes. Remove to a plate. Set aside. 4. When potatoes are almost ready, reheat sauce by stirring over medium if it has cooled. 5. When potatoes are crisp and deep golden, remove from oven. Sprinkle with remaining cheese then chorizo. Broil for 1 minute until cheese is melted. Remove baking sheet to a heatproof surface. Scatter beans, peppers and corn over hot potatoes. Drizzle with warm sauce. Sprinkle with onions, cilantro, lettuce, tomatoes, avocado and jalapeños. Serve immediately.

QUESO-STYLE CHEESE SAUCE 1 tbsp (15 mL) butter 1 tbsp (15 mL)

Chef’s Table ’s cult fol lowing rejoiced with the announcement of the show’s return. This includes its Legends series for the show’s 10th anniversary plus the 7th Volume and an awe-worthy spinoff, Noodles . Since Chef’s Table showcases culinary all-stars from around the globe and the ultimate upscale dining voyeurism, it’s all but impossible to replicate something com parable at home. That’s why we’re recommending a snack sidekick that’s the polar opposite. Indulg ing in something more suited to a TV table over a chef’s table is sure to bring a smile to your face. The kitsch-value alone deserves a chef’s kiss!

all-purpose flour

1 cup (250 mL) 1/4 block (62 g)

whole milk

cream cheese, cut into cubes shredded Cheddar or Monterey Jack cheese or a mix, divided

21/2 cups (625 mL)

1/2 can (56 mL)

green chilies Pinch of salt

TOPPINGS 2

cured chorizo sausages, broken into small, chunky pieces Olive oil

1 cup (250 mL)

drained black beans

1/2

red pepper, finely chopped

1 cup (250 mL)

cooked corn or 1 corn on the cob, cooked and shaved

2

green onions, chopped coarsely chopped cilantro

1/2 cup (125 mL)

3 2

romaine leaves, finely shredded Roma tomatoes, seeded and finely chopped

1 1

avocado, chopped

jalapeño, thinly sliced, or 1/4 cup (60 mL) drained pickled jalapeños

WHAT TO SERVE Collective Arts Ransack the Universe IPA LCBO 450312, 473 mL, $3.85 So much is happening on top of these tots, your beer needs to step up! Look for a forthright, flavourful IPA with plenty of hopping.

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———————— TRAVEL 2025