LCBO Food & Drink Winter 2018

TREND SPOTTING BY ERIC VELLEND  •  PHOTOGRAPHY BY VINCE NOGUCHI

WHAT’S ON OUR RADAR FROM THE WORLD OF FOOD AND DRINK.

Griddle Me This While everyone goes crazy for grilling in warmer weather, there is a similar, indoor cooking method that yields equally delicious results. It’s called griddling. Here in North America, a hot griddle yields dozens of comfort food clas- sics, from stacks of flapjacks to Philly cheesesteak sand- wiches. “Plancha” has become a ubiquitous word on Spanish menus, where it refers to foods that have been seared on a hot metal plate (a.k.a. griddle). Griddling at home only requires a heavy-duty fry pan and a good spatula. But for effortless pancake produc- tion, family fajita nights and heating up hors d’oeuvre for a party, it’s worth investing in a two-burner or electric griddle. Either way, once you get grid- dling there’s no going back.

FOOD & DRI NK WINTER 2018 19