LCBO Food & Drink Winter 2017

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DEPARTMENTS FOOD

FLAVOURS FRESH ROOTS By Eshun Mott Winter slaws—starring root vegetables—easily enhance any meal in seconds.

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TRENDS BLACK MAGIC By Lucy Waverman

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Bring the stylish restaurant trend of black food to your own kitchen—with four starring ingredients, it’s easier than you think.

DRINK

SPIRITS CITRUS IN SEASON By Eric Vellend Unique hot and cold citrusy cocktails satisfy that winter hankering for vitamin C with aplomb.

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BASICS DO THE TWIST By Amy Rosen

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No need to miss out on favourite pasta dishes if you’re on carb control; these classics—made with spiralized vegetables rather than noodles—offer just the solution! SEASONAL SOUP’S ON! By Heather Trim International flavours amp up these hearty and healthful bowls of goodness.

BEER THE DARK SIDE OF BEER By Tonia Wilson-Vuksanovic

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A guide through three seasonal styles of dark craft beer: what to expect, what to try, how to serve—plus food pairings, too.

IN EVERY ISSUE

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EDITOR’S NOTES

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A SPLASH OF WINE Sparkling wine gives classic beurre blanc a zesty makeover. WHAT’S NEW A selection of products from around the world available at the LCBO and VINTAGES. MUST-HAVES Things we love for entertaining and around the house. TRENDSPOTTING With Canada’s 150th in sight, a coast-to-coast roundup of local products and beloved Canadiana.

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RECIPE INDEX

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99 SOURCE RESOURCE 100 FIVE QUESTIONS WITH…

Customers line up for homespun food infused with chef Suzanne Barr’s culinary genius at Toronto’s Saturday Dinette.

FOOD & DRI NK WINTER 2017 5