LCBO Food & Drink Travel 2026

4. Preheat oven to 375°F (191°C).

SMOKED MEAT POUTINE A Montreal deli staple combines two of the city’s most iconic foods to create an unapologetically decadent nosh. Tender smoked meat meets gravy and squeaky cheese curds over crispy fries: Canadian comfort food at its finest. You can also use frozen fries, especially Canadian brands like McCain or Cavendish Farms. 4 medium-size baking potatoes, about 2 lbs (905 g), cut into long, 3/4-inch (2-cm) square batons 1/4 cup (60 mL) unsalted butter 1/2 cup (125 mL) finely minced white onion 1 tsp (5 mL) finely minced garlic, about 2 cloves 1 tbsp (15 mL) finely chopped fresh thyme, leaves and soft stems only, about 6 to 8 sprigs 1/4 cup (60 mL) all-purpose flour 4 cups (1 L) reduced-sodium beef broth 1 bay leaf 8 oz (225 g) chopped Montreal smoked meat Kosher salt and black pepper to taste 1/4 cup (60 mL) canola oil 8 oz (225 g) cheddar cheese curds Yellow mustard (optional) 1. Place potatoes in large pot and cover with cold water. Over medium-high heat, bring water to about 180°F (82°C), then turn heat to low to maintain the temperature. Allow potatoes to cook until just tender, about 10 to 12 minutes. Using a slotted spoon, gently transfer potatoes to paper towel–lined tray and allow to cool to room temperature. Place potatoes in fridge uncovered for 30 minutes. This step can be done up to 1 day ahead of time. Cover potatoes if you plan to cook them more than 30 minutes after chilling. 2. To make gravy, melt butter in medium-size saucepan over medium-low heat, add onions, garlic and thyme, and cook, stirring frequently until translucent, about 5 minutes. Add flour and cook, stirring consistently until light blonde in colour, about 5 to 8 minutes. 3. Remove pot from heat and whisk in beef broth until fully incorporated. Return pot to heat and add bay leaf. Raise heat to medium-high and whisk frequently until gravy comes to boil. Reduce heat to medium-low and allow to simmer, stirring occasionally for 5 minutes. Remove bay leaf and add chopped smoked meat, season to taste with salt and pepper. Set aside.

1 medium-size red onion, finely chopped 1 lb (455 g) lean ground beef Fine sea salt to taste 1/4 cup (60 mL) double-concentrate tomato paste 4 garlic cloves, minced 3 tbsp (45 mL) xawaash 1 can (796 mL) whole tomatoes 1/2 cup (125 mL) roughly chopped cilantro 1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook, stirring occasionally, according to the package instructions until al dente. Scoop out and reserve 11/2 cups (375 mL) pasta water then drain pasta. 2. Meanwhile, heat a large Dutch oven or pot over medium-high heat. Add oil then pepper and onion. Cook until softened and just starting to brown, 6 to 8 minutes. Add beef then season with salt. Cook, stirring often and breaking up meat with a wooden spoon, until no pink remains, about 5 minutes. 3. Stir in tomato paste, garlic and xawaash. Cook until mixture is fragrant, about 1 minute. Carefully add canned tomatoes and their juices, then, using a wooden spoon, crush them into bite-sized pieces. Bring sauce to a boil, then reduce heat and cover to maintain a simmer. Cook until flavours have melded, about 10 minutes. 4. Add drained pasta to pot with sauce along with 1/2 cup (125 mL) reserved pasta water. Increase heat to medium-high and cook, stirring constantly, until pasta is evenly coated in sauce. Add more pasta water if a saucier consistency is desired.

5. To make fries, toss cooled potatoes gently in oil (some may break). Place in a single layer on a parchment-lined baking tray. Cook until browned and starting to crisp, about 20 to 25 minutes. Remove fries from oven and season to taste with salt. 6. Reheat gravy if needed. Separate fries into four warmed bowls. Divide cheese curds between bowls then top with gravy. If desired, squeeze a little yellow mustard over the top and serve. (Any leftover gravy can be stored, covered and refrigerated, for 3 days, and used on roasted meats or vegetables.)

Serves 4

Global Remix from page 83

SUUGO SUQAAR (SOMALI-STYLE SPAGHETTI & MEAT SAUCE)

5. To serve, divide between plates then sprinkle with cilantro.

Pasta arrived in Somalia during Italian colonial times, but Somalis have reshaped the dish and made it their own. What sets suugo suqaar apart from its Italian counterparts—aside from the banana that is typically served on the side—is xawaash (pronounced ha-wash), a fragrant blend of seven spices. Look for it online or in specialty spice shops. Our recipe is adapted from In Bibi’s Kitchen by Hawa Hassan and Julia Turshen (Ten Speed Press, 2010). 1 lb (455 g) dried spaghetti 3 tbsp (45 mL) olive oil 1 large green bell pepper, finely chopped

Serves 4

WHAT TO SERVE Mazzei Ser Lapo Riserva Chianti Classico VINTAGES ESSENTIALS 288530, $24.95

Chianti Classico has intense cherry and berry flavours, plus the acidity to cope with this sauce. Structured but vibrant.

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TRAVEL 2026 ————————