LCBO Food & Drink Summer 2026

Seasonal Sensations from page 72

2. Just before serving, spread Tajín on a small flat plate. Swipe watermelon piece along the side of each serving glass. Press Tajín into dampened part of each glass. Fill glasses with ice. Stir watermelon mixture and divide between glasses. Stir 1 oz tequila into each glass until evenly mixed and chilled. Garnish each with a watermelon piece dipped in Tajín.

1. For the bacon jam, heat oil in a medium frying pan over medium-high heat. When hot, reduce heat to medium and add bacon. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer bacon with a slotted spoon to plate lined with paper towel. 2. Drain off all but 2 tbsp (30 mL) fat from pan, saving excess for another use. Add onions to pan. Cook, stirring occasionally, until lightly brown and tender, about 12 minutes. Add brandy. Cook until evaporated, about 30 seconds. Add reserved bacon and red wine. Raise heat to medium-high. Cook, stirring occasionally, until liquid is syrupy, about 5 minutes. Stir in sugar and vinegar. Reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until onions are soft and liquid is a thick syrup, about 15 minutes. Season with salt—you won’t need much—and pepper. Remove from heat and cool completely. Transfer to an airtight container. Refrigerate up to 5 days or freeze up to 3 months. 3. For the patties, lightly beat egg and mustard in a large mixing bowl. Add chicken, bacon, bread crumbs, shallot, thyme, salt and pepper. Mix thoroughly. Divide into four even balls. Using well-oiled hands, form balls into patties slightly larger than buns. Transfer to an airtight container. Refrigerate at least 4 hours and up to 1 day. 4. Preheat one side of grill to medium and other side to medium-high. Place mushrooms on a baking sheet. Drizzle gill side and brush domed side with olive oil. Season with salt and pepper. 5. Clean and oil grate. On medium side of grill, grill mushrooms, gill sides down, for 6 minutes. Flip and cook until lightly charred and tender, about 6 minutes more. Transfer to a cutting board and slice on a sharp bias. 6. While mushrooms are cooking, grill patties on medium-high side until cooked through— an instant-read thermometer inserted in centres should read 165°F (74°C)—about 6 minutes per side. 7. When patties are close to being done, grill cut sides of buns until lightly toasted if desired, about 30 seconds. Spread bun bottoms generously with bacon jam, saving rest for another use. Top with patties then divide sliced portobellos overtop. Top with frisée, if using, cover with bun tops and serve immediately. Serves 4

Makes 5 cocktails

SOUR CHERRY DAIQUIRI The appeal of the classic Daiquiri lies in its tart nature. Give it an extra burst of that tang using seasonal cherries—taking advantage of their blissful yet short season. Seek out fresh sour cherries and cherry juice at fruit farm stands and farmers’ markets. 3/4 oz fresh cherry juice and 1/2 oz Simple Syrup (recipe follows) or 1 oz Sour Cherry Syrup (recipe follows) Fresh cherries for garnish 1. Pour rum, lime juice, cherry juice and simple syrup into an ice-filled cocktail shaker. If using cherry syrup, just use rum, lime juice and syrup. Shake until very chilled. Pour into a coupe cocktail glass. Garnish with fresh cherries. SIMPLE SYRUP Pour 1/2 cup (125 mL) water into a small sauce pan set over medium-high heat. Bring to a simmer. Add 1/2 cup (125 mL) granulated sugar. Reduce heat and stir until dissolved. Let cool completely. If making ahead, syrup will keep well, covered in a sealed jar and refrigerated, for up to 1 week. Makes 1 cocktail SOUR CHERRY SYRUP Add 1 cup (250 mL) pitted sour cherries to a small saucepan. Add 1/2 cup (125 mL) each granulated sugar and water. Gently stir to mix. Set over medium heat. Gently simmer for 5 minutes. Let cool completely. Fine strain. If making ahead, syrup will keep well, covered in a sealed jar and refrigerated, for up to 1 week. Enjoy leftover cherries over toast or in a yogurt parfait. 11/2 oz white rum 3/4 oz freshly squeezed lime juice

COQ AU VIN BURGERS WITH PORTOBELLO MUSHROOMS AND BACON JAM Taking inspiration from Burgundy’s iconic stewed chicken, we’ve created a burger with the same flavours and Gallic spirit. It features a chicken patty boosted with mustard, shallots and thyme. Underneath, we’ve got a sweet-sour condiment of bacon, onions and red wine. And it’s all tied together with grilled portobellos and a rich brioche bun. 1/2 lb (225 g) double-smoked slab bacon, rind removed, cut into 1/4-inch (5-mm) dice 1 very large red onion, 12 to 14 oz (340 to 395 g), cut into 1/2-inch (1-cm) dice 1/4 cup (60 mL) brandy 1 cup (250 mL) dry, fruity red wine, such as Gamay or Pinot Noir BACON JAM 1 tbsp (15 mL) canola oil

1/4 cup (60 mL) granulated sugar 1/4 cup (60 mL) red wine vinegar Salt and freshly ground pepper to taste

PATTIES 1 large egg 2 tsp (10 mL) grainy mustard

1 lb (455 g) ground chicken (dark meat) 1/4 lb (115 g) bacon, about four slices, finely chopped 1/4 cup (60 mL) fine dry bread crumbs 1 shallot, finely chopped 11/2 tsp (7 mL) finely chopped thyme 1/2 tsp (2 mL) fine sea salt 1/4 tsp (1 mL) freshly ground pepper Canola oil for forming TO ASSEMBLE 2 portobello mushrooms, about 4 oz (115 g) each, stems removed Extra virgin olive oil for drizzling and brushing Salt and freshly ground pepper to taste

4 brioche hamburger buns, split Handful of washed frisée (optional)

Makes approximately 1 cup (250 mL) syrup for making 8 cocktails

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SUMMER 2026 ————————