LCBO Food & Drink Winter 2017

TREND SPOTT ING

CANUCK SHOP Did you know these three ingredients are proudly grown and harvested in Canada? Time to get cooking!

Stacked Caesars Since it was invented in 1969 by Calgary restaurateur Walter Chell, the Bloody Caesar has become Canada’s unofficial national cocktail. But when it comes to garnishing a Caesar in 2017, a celery stalk just doesn’t cut it anymore. From coast to coast, bartenders are enlisting the kitchen and defying gravity with edible accoutrements that range from a small snack to dinner for two. On the simple side, Toronto’s Cherry Street Bar-B-Que spears its tamarind-spiked Caesar with a succulent smoked side rib. At the extreme end, the “Caesar madness” at Vancouver’s Score on Davie gives new meaning to over-the-top. Using a com- plex arrangement of skewers, its $60 “checkmate” (below) is crowned with a borderline buffet including fried chicken, a cheeseburger, onions rings and a brown- ie for dessert.

DRIED MORELS Dried morels are prized for their woodsy flavour, chewy texture and ability to absorb butter and cream. While they are mostly consumed in Europe, the bulk of the global crop is picked in the boreal forests of northwestern Canada—the conical fungi are known to rise from the ashes after forest fires. Try these genuinely wild mushrooms in Lucy Waverman’s simple and sublime Chicken with Morels and Sage, recipe at foodanddrink.ca.

SNOWCRAB  Like morels, snow crab is another great Canadian delicacy that is under-appreciated at home. Two- thirds of the world’s catch comes from around the Maritimes, yet the majority is exported to China, Japan and the U.S. Available cooked and frozen at select supermarkets and fishmongers, the sweet, delicate meat is great chilled with lemony mayonnaise, or use a leg as a crustaceous garnish for a next-level Bloody Caesar.

HASKAP BERRIES Haskap is the Japanese name of a winter-hardy shrub that bears fruit that look like elongated blueber- ries. Native to northern Japan, Russia and Canada, the antioxidant- rich fruit tastes like a cross between a blueberry and raspberry. Avail- able through Haskapa in Nova w

Scotia, the juice will add a fruity sweet- ness and vibrant colour to cocktails, and the dried berries are terrific baked into scones. haskapa.com

STACKED CAESAR IMAGE COURTESY OF SCORE ON DAVIE; SNOW CRAB: ISTOCK.COM/EYE-BLINK; HASKAP: WWW.HASKAPA.COM