LCBO Food & Drink Early Summer 2020

EARLY SUMMER 2020

The Early Summer Issue

COMPLIMENTS OF

Advertising Feature

MEZZACORONA called Italy’s best Pinot Grigio? Why is

CAMPAIGNFINANCEDACCORDING TOEUREG.NO.1308/2013 CAMPAGNAFINANZIATAAISENSI DELREG.UEN.1308/2013

O

NE REASON IS THE PLACE WHERE IT’S GROWN – TRENTINO, IN NORTH-EASTERN ITALY. There, the swift-flowing River Adige has carved

out a broad, deep valley that reaches far into the towering Dolomites. A farmer tending his vines in the spring can look up at steeper vineyards hugging the foothills, then higher up to the soaring cliffs and crags, and higher still to see skiers on snow-covered Alpine slopes. By day, vineyards bask in the Mediterranean sun; at night, the cool Alpine air pours down from the mountains. How do Pinot Grigio grapes cope with such dramatic changes in temperature? They grow thicker skins, which enhances their aromatics and preserves their precious acidity. By the time they are perfectly ripe and ready to be picked – a week or two later than grapes in the hot, flat plains of the neighbouring Veneto – they’ve achieved a marvelous balance of scented, fruity flavours and freshness. And there’s more. Those cool mountain breezes protect tightly clustered Pinot grapes from humidity while Trentino’s unique Dolomitic soil adds a sophisticated trace of minerality to the finished wine. No wonder it seems to sing in your glass! Another reason is Mezzacorona itself. In 1904, 13 local farmers, each with a few cherished acres, joined forces to send their wine out from the valley and into the world. They called themselves Mezzacorona. Today, 1,600 families make up our company, working small parcels of land, just as their forefathers did. And our grapes are still cherished – all farmed sustainably – all selected and picked by hand. The result – a Pinot Grigio of consistent quality that really stands out from the crowd. Mezzacorona Pinot Grigio has real personality – like ripe green apples with a hint of honeysuckle and a lingering minerality. Try it with your favourite fish recipes or pasta with clams and cherry tomatoes. And now our red wine is also available in Ontario. Mezzacorona Pinot Nero (aka Pinot Noir) is hand-harvested from small vineyards high in Trentino’s hills. The soil here is unique in the world – Dolomitic limestone, rich in calcium and magnesium – and the wines we grow are exceptionally bright, fresh and elegant. Full of red cherry aromas with hints of cranberry and brown spice, our Pinot Nero is the ideal light red for summer, perfect with anything from grilled salmon to charcuterie, lamb chops or ribs.

ADVERTISING FEATURE

This time of year brings the return of spring celebrations and impromptu get-togethers with friends. Local produce is coming into season, and we’re all ready to enjoy the fresh flavours of home. Ontario wineries and winemakers offer bottles to suit every meal and occasion, from aromatic whites to smooth red blends to light, juicy Gamays. This season we’re pairing a zesty tequila-lime chicken breast with fruity Malivoire Gamay VQA. Find the Tequila-lime Chicken recipe at lcbo.com. Enjoy the season with Ontario wines LOCAL —— IS IN—— FOR SPRING

Cheers to the taste of home!

Inniskillin Late Autumn Riesling VQA LCBO 219543 | 750 mL | $13.95 Off-dry & Fruity (M – 25 g/L)

Malivoire Gamay VQA A Vintages Essential* 591313 | 750 mL | $19.95 Light-bodied & Fruity (D – 9 g/L) Ontario makes some of the finest Gamay outside France. You’ll love this ripe red, with its luscious berry notes and peppery spice.

Open Smooth Red VQA LCBO 357145 | 750 mL | $13.45 Full-bodied & Smooth (M – 25 g/L) This ruby red has aromas of crushed red berries and plum. Savour its lightly sweet, fruity notes, along with hints of vanilla and spice.

This fruity and crisp white is from one of Canada’s oldest wineries. Enjoy its balanced blend of apple, Asian pear, honey, citrus and delicate spice flavours.

32759

Featured products are available at select LCBO stores. Prices subject to change without notice. *Vintages Essentials Collection is always available at many LCBO locations. Visit lcbo.com/vintages-essentials

COORS SLICE HAS A NEW PARTNER IN LIME .

AVAILABLE IN ORANGE AND NOW IN LIME.

*MUST BE LEGAL DRINKING AGE. FOR A LIMITED TIME. WHILE SUPPLIES LAST

TABLE OF CONTENTS

Features

62 Long Weekend, Long Table By Irene Matys with Brenda Morrison For May Two-Four, or any summer evening, create the long table of your Instagram dreams in your own backyard—with plenty of expert tips on hosting and décor, plus platter-style recipes.

62 Long Weekend, Long Table

70 Summer Whites By James Chatto

What’s new, what’s trending and what’s just right for summertime fare—a roundup of white wines to carry you through the season.

76 Time to Celebrate By Victoria Walsh

No matter what occasion you’re celebrating this season, here’s a crowd-pleasing menu complete with spectacular cake, fit to honour any big day. 82 Soda Shoppe By Eric Vellend Uniquely flavoured sodas that are popping up on more and more grocery store shelves will amp up your cocktails big-time by adding fresh new flavour twists.

ON THE COVER Kentucky Iced Tea, recipe on page 118. Photography by James Tse.

5 

FOOD & DRINK EARLY SUMMER 2020

TABLE OF CONTENTS

Departments FOOD 41 GIFTS MOM & POP DOUGHNUTS By Joanne Yolles Instead of flowers or neckties, made-from-scratch doughnuts for Mother’s and Father’s Days are surprisingly easy to produce.

89 WEEKDAY WONDERS 3 INGREDIENTS, 5 WAYS By Jennifer MacKenzie If your fridge or pantry stores ingredients used once and now sitting neglected in a back corner, we’ve got imaginative recipes that will use them up to mouth‑watering effect. By Christopher St. Onge Fresh, bright and versatile, mint works its magic in sensational salads, mains and desserts—plus a frozen cocktail, too! 101 FLAVOURS MINT CONDITION

53 TWISTS PIZZA TAKEOVERS By Amy Rosen

We can’t get enough of pizza, which is why we expanded the genre using unexpected ingredients—even creating desserts—with delectable results.

101 Mint Condition

DRINK 33 ENTERTAINING READY, SET, POUR! By Eric Vellend

93 LOCAL ROAD TRIPS! By Crystal & Tara Luxmore

Your best friend when hosting a crowd, a beverage dispenser lets you serve drinks without lifting a finger during the party—setting one out is like offering cocktails on tap.

Plan a craft brewery-inspired weekend getaway to take in any of these Ontario hot spots, with their tap rooms, cool restaurants, shops and places to stay.

45 BASICS MAKING MARGARITAS By Christine Sismondo Three twists on the classic Margarita that

107 TRENDS CIDER HOUSE BOOM By Tonia Wilson-Vuksanovic

33

Sip-worthy and food-friendly, new fruit- flavoured ciders are perfect to toss in the cooler alongside totable salads.

demonstrate how different types of tequila bring distinctive expressions to this much-loved cocktail.

In every issue

128 easy entertaining PULL IT TOGETHER! By Eshun Mott

10 EDITOR’S NOTES 15

INSIDE SCOOP By Eric Vellend The latest bits, bites and sips to keep you in the know. 127 RECIPE INDEX

Having the gang over at the last minute? Assemble a few ingredients with just the right bottle and you’re ready to host!

6 

EARLY SUMMER 2020 FOOD & DRINK

NEW

$ 2 85 * ONLY 2

458ml can

Availa e a LC O

@

e n

m

o

Coming next issue

Fresh fruit salads Great flavours and good looks—not your grannie’s fruit salads! Trending down east A yum, east-coast-inspired menu, plus must-stop hot spots if you’re going. Pleased as punches Freshen up the genre with cider- and beer-based punch for a bunch. Meatless grills Plant-based alternatives for the barbie that’ll satisfy die-hard carnivores.

Many of the products featured in this issue are available to purchase online at lcbo.com.

VP Marketing & Customer Intelligence Vanda Provato Editor Jody Dunn Art Directors Karen Lim Cathy Cicchini Contributing Editor Charlene Rooke Publication Coordinators Graphic Designers Dominique Patafio Pat Turbach Production Coordinator Judy Haverkort Publication Assistant Piper MacFadyen Production Assistant Everton Smith Leslie Bolter Margot Blais

Food Stylists Michael Elliott Christopher St. Onge Prop Stylists Christine Hanlon Andrea McCrindle

For general inquiries about Food & Drink magazine or information about LCBO products and policy please contact helloLCBO online at hellolcbo.com, or call toll-free 800•668•5226 or 416•365•5900. TTY Only: 416•864•6898 or 800•361•3291. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 27, Number 4. Food & Drink is printed on paper that contains 10 percent post‑consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs.

Shelly Shnier Contributors James Chatto, Anna Kohn, Crystal Luxmore, Tara Luxmore, Jennifer MacKenzie, Irene Matys, Brenda Morrison, Eshun Mott, Amy Rosen, Christine Sismondo, Christopher St. Onge, Eric Vellend, Victoria Walsh, Tonia Wilson-Vuksanovic, Joanne Yolles Publisher Wayne Leek Advertising Sales Kirby Miller, Beaches Media Services kirby@beachesmediaservices.com

Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 55 Lake Shore Boulevard East, Toronto, ON, M5E 1A4 ISSN 1195-5988

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores. Prices are subject to change without notice. Cette publication est également disponible en français.

8 

EARLY SUMMER 2020 FOOD & DRINK

LCBO NOTES

From our President & CEO

Dear friends,    It is the end of March 2020, and our team is putting the finishing touches to this Early Summer issue of Food & Drink . In a few weeks it will be in your hands, and I wanted to take the opportunity to communicate directly with you, our loyal readers and LCBO customers.    We are living in unprecedented times, with the challenge of COVID-19 facing our communities, our province, our country and our planet. None of us knows what the full impact will be, but I can assure you that the LCBO will continue to do its part, supporting local communities and delivering value to Ontarians. We will continue to work collaboratively with all those in our industry, including local small businesses and suppliers around the world, supporting our charity partners and contributing to the province in support of infrastructure, education and healthcare. We will come out of this stronger by working together.    I would like to thank our extremely dedicated staff at the LCBO, at Food & Drink , and especially in our stores across the province, for serving Ontarians with passion and dedication. Above all, let me

also thank you, our customers, for your support and for the wonderful feedback we received for our Spring issue. As summer approaches, bringing the promise of a new season, I hope you enjoy this issue just as much. The time is coming when we will once again gather together to share great food and drink and enjoy each other’s company. Until then, take care of yourselves and stay healthy.

George Soleas President & CEO, LCBO

To find out more about what the LCBO is doing to keep you safe, visit lcbo.com.

PORTRAIT BY JAMES TSE

9

FOOD & DRINK EARLY SUMMER 2020

EDITOR’S NOTES

Summer is on its way!

Welcome to my editor’s notes, version 2. Or 3. Or maybe it’s 4… As we were com- pleting work on this issue, the world changed, with every part of our lives being affected, for our team and for you, our readers. An issue planned and prepared months ago may not quite fit with where we are at today, but we’ve decided to press on, hoping that by the time this one makes its way into your hands, or onto your device, we are starting to think about summer gatherings with friends and families in the not too distant future, even just as small groups. We are truly hopeful, as I know you all are too, that this issue is a harbinger of what is to come and at the very least can be a pleasant diversion for an hour or so… Mother’s Day and Father’s Day are on the horizon, so why not take some time to brush up on your donut-making technique and create super-special make-at-home gifts to drop off to mom or dad. We promise it’s easier than you think and even if they don’t look quite as pretty as ours (on page 41), remember, it’s the thought that counts! At the very least, it’s getting warm enough to be sitting outside on our porches, decks and balconies, so we can raise a toast to that (even if it’s via an app with our friends) with any of the cocktails found in this issue. Discover just the right tequila and what the perfect Margarita recipe is for you, starting on page 45. Experiment with

flavoured sodas you might have stocked up on and make drinks that taste like summer in “Soda Shoppe,” starting on page 82. Or, since we know you all loved the Frozen Aperol Spritz we featured last year, let us introduce you to your new favourite for 2020—the Frozen Paloma, on page 24. Time to dust off the blender! We’re not sure how anyone will be marking Victoria Day this year. We had imagined it as the perfect time to host a long table dinner in your own backyard (page 62), and we hope you get an oppor- tunity to do that later this summer. In the meantime, let’s take advantage of what’s coming into season and supporting our local farmers! Lots of recipes in this issue are about what’s available right now and it’s a great time to try your hand at something new or discover something you’ve never tried before. In a bit of for- tuitous timing, we also have five recipes (starting on page 89) that use up three ingredients many of us are likely to have hanging around in our fridge and pantry. Stay safe, stay healthy, enjoy this issue, and we hope our next one will be piled high with a bumper crop of promise and optimism.

PORTRAIT BY JAMES TSE

Beyond print Stay connected with us through our social channels for timely content and any updates on issue release dates. And don’t forget our digital issues can be accessed through lcbo.com/fddigital.

@lcbofoodanddrink

lcbofoodanddrink

LCBO

10

EARLY SUMMER 2020 FOOD & DRINK

ADVERTISING FEATURE

VODKA SODA FRESHEN UP YOUR

Flavoured vodka offers a fresher way to cocktail

Summer sipping calls for light, easy cocktails bursting with ripe fruit flavours. Turn classic Vodka Soda into a sizzling summer sipper by using flavoured vodka. Choose from an ever-increasing selection of zesty flavoured options from peach to apple, raspberry to coconut – all ready to perk up your go-to cocktail. Just add ice, soda and garnish and you’ve got a crisp, cool hit. START WITH A SMOOTH ICON Crafted with a highly prized Russian recipe that dates back to 1864, Smirnoff vodka comes in a range of vibrant fruit flavours perfect for mixing. Smirnoff Cherry brings a tart punch to your glass. Just add soda and fresh garnish. ELEVATE COCKTAILS Made from fine French grapes rather than grains, Cîroc dials up the elegance on a Vodka Soda. Featuring infusions of everything from apple to mango, peach to pineapple, it’s the perfect base for sophisticated summer cocktailing. It makes a refreshing change — just like the sunny season ahead.

Cîroc Peach LCBO 334110 l 750 mL l $49.95 Smooth & Fruity

SmirnoffCherry LCBO 381939 l 750 mL l $28.75 Bold & Fruity

32641

Featured products are available at select LCBO stores. Prices subject to change without notice.

Inside scoop The latest bits, bites and sips to keep you in the know.

16 What’s in season: sugar snap peas 16 Yes, you can 16 Who to follow: @BobsRedMill 18 Low and no 18 Chill out 20 Port of authority 20 Dicey situation 22 What’s in season: radishes 22 Blush hour 22 Scrambling on 24 Box news 24 What’s in season: spinach 24 Frozen Paloma 26 Culture shock 26 Hard choices 28 4 top pit shops 30 Matchbox Garden & Seed Co. outdoors. You’ll also find a lightning fast beverage chiller and Portuguese wine picks from a top sommelier. It’s going to be a delicious summer. From the latest ready-to-drink cocktails, to seasonal recipes, to divine vegan “cheese”—yes, you read that correctly—we’ve got everything you need to start entertaining

By Eric Vellend | PHOTOGRAPHY by darren kemper and james tse

24

22

Hard choices 26

15 

INSIDE SCOOP

TRENDSPOTTING Yes, you can

The surging popularity of wine in a can is giving new meaning to “Grab me a cold one.” Advantage: wine in a can. Not only is aluminum lighter and more durable, it requires less energy to recycle than glass, chills faster, and allows you to enjoy two small glasses without committing to a bottle. For a barbecue-friendly red, crack a fruity Stel + Mar Premium Red (LCBO 14775, 250 mL, $4.95). And for an impromptu weekday celebra- tion, try Joiy Savvy Society (LCBO 14801, 250 mL, $4.95), a sparkling Sauvignon Blanc from New Zealand.

Shop online for products.

The season for locally grown sugar snap peas is painfully brief; blink, and you could miss it. So keep your eye out and enjoy them daily until they’re gone. Eat them raw to savour their juicy crunch, or try them quickly boiled in our Sugar Snap Peas with Lemon Butter and Black Sesame Seeds. Find the recipe at lcbo.com/fdearlysummer20. What’s in season: sugar snap peas

Wine in a can cools much faster than a bottle.

Wondering what to make with all the ancient grains and alternative flours you see at the supermarket? Follow Bob’s Red Mill on Instagram for eye-catching and mouth-watering recipes developed by major IG food players. From Nutella cookies to gluten-free galettes, there is something for everyone. Who to follow: @BobsRed Mill

PHOTO COURTESY OF BOB’S RED MILL

16

EARLY SUMMER 2020 FOOD & DRINK

PLEASE ENJOY RESPONSIBLY.

INSIDE SCOOP

NEW ON SHELF

Good VinesWhite Wine Spritz LCBO 14665, 355 mL, $2.95 From the team that brought you Cottage Springs hard seltzers comes this new light, refreshing spritzer with zero grams of added sugar. Ace Hill Raspberry Vodka Soda LCBO 14483, 355 mL, $2.75 An easy-drinking, not-too-sweet vodka soda from the popular Toronto brewer, this time flavoured with fragrant raspberry juice. Big Drop Co Pale Ale LCBO 614099, 330 mL, $2.75 With citrusy aromas, piney flavours and a crisp, bitter finish, this British brew delivers a lot of flavour for 0.55% alcohol. Leitz Eins-Zwei-Zero

Setting up the bar at your next party just got whole a lot easier with no-buzz beer, alcohol-free wine and low-sugar cocktails in a can increasingly available at the LCBO. Low and no TRENDSPOTTING

A successful host makes every guest feel special. That means going the extra mile catering to per- sonal preferences and dietary restrictions. These considerations go beyond the kitchen and into the bar. So when you’re deciding what drinks to serve, think about anyone abstaining from alcohol. Whether they’re the designated driver, pregnant or simply choose not to drink, they deserve something

better than soda water with a slice of lime—unless, of course, that’s what they want! When you’re stocking up at the LCBO, look for the expanding range of near beers and alcohol-free wines to put something fun in everyone’s glass. And if anyone is watching their sugar intake, head over to the ready-to-drink shelf for vodka sodas, white wine spritzers and other instant low-sugar cocktails.

Sparkling Rosé LCBO 14683, $12.95

Made in Germany from 100 per cent Pinot Noir, this alcohol-free sparkler offers red berry flavours,

lean minerality and a stylish label to boot!

Chill out While there are dozens of methods and gadgets to quickly chill beverages, none are as fast as this machine from Cooper Cooler. Just add ice and cold water, and it will spin the bottle or can under a freezing cold shower until it reaches fridge temperature. A can of beer takes just one minute and a bottle of white wine is ready in six. And if you like your drinks bracingly cold, there is an “extra” set- ting to drop it down just below 1 C. Cooper Cooler HC01.C Rapid Beverage Chiller, $119.99, amazon.ca Test Drive

LOW AND NO IMAGE BY VINCE NOGUCHI

18

EARLY SUMMER 2020 FOOD & DRINK

INSIDE SCOOP

Coming out of the shadow of their Iberian neighbour’s offerings, Portugal’s table wines are finally getting their due. Julie Garton, beverage director of Four Seasons Hotel Toronto, has travelled Portugal extensively and has picked four bottles that showcase wines of “great value and consistent quality.” Port of authority BAR SNOOP

LoiosWhite LCBO 92114, $9.40

“Made in Alentejo from a blend of indigenous grapes, Loios is a drier white with body. It has flavours of apricot and baked apple with a nice saline note on the finish. It’s wonderful with white-fleshed fish or grilled calamari.”

Vicente Faria Animus Douro DO LCBO 535641, $11.95

“Produced in the Douro Valley, which is fa- mous for port, this complex red blend offers rich black fruit with notes of grilled fennel and leather. It’s round and fleshy with the structure that will pair well with barbecued meats like chicken, ribs and flank steak.”

Aveleda Vinho Verde LCBO 5322, $11.95

“Translating to ‘green wine,’ vinho verde refers to the lush region in the north known for fresh, lively whites. This one has aromas of green apple, mandarin flavours and a light spritz. Enjoy with shellfish or entirely on its own.”

Alandra Red LCBO 89961, $8.00

“This innovative estate in the south of Alentejo works its vineyards both sustainably and or- ganically. Alandra, the estate’s workhorse red, is loaded with red berry flavours with some roasted herb notes and dusty tannins on the finish. Try with a heartier fish stew or pasta in tomato sauce.”

“With diverse climates and indigenous grapes, Portugal is an amazing wine destination.”

PORTRAIT COURTESY OF FOUR SEASONS HOTEL TORONTO

Dicey situation If there is a baking/cooling rack in your cupboard, then you’ve got a makeshift dicer on your hands. Set it over a bowl, and push hardboiled eggs through for egg salad. Pitted avocados are diced right out of their skins for chunky guacamole. Or dice cooked Yukon Gold potatoes for hash browns. In each case, this hack performs best when the item is halved lengthwise and fridge-cold. Kitchen Hack

20

EARLY SUMMER 2020 FOOD & DRINK

Perfect for Mother’s Day brunch!

INSIDE SCOOP

SEASONAL SIPS

Blush hour Rosé has shed its pink plonk stereotype to become sum- mer’s go-to wine. To keep up with demand, each year the LCBO brings in dozens of seasonal rosés in a variety of styles from all over the world. They’re in stores now, so shop now to avoid missing out! Whether you’re sipping rosé on the patio or pairing it with charcuterie, experience the #roseallday lifestyle. NEW THIS YEAR Perrin Studio by Miraval Rosé LCBO 13488, $18.95 Wayne Gretzky Rosé LCBO 14870, $16.95

What’s in season: radishes When bunches of freshly picked radishes hit the market, it’s a sure sign that summer is around the corner. Serve them as the French do with sweet butter and coarse salt for dipping. Or pick up a few varieties and enjoy their peppery bite in this colourful Radish Carpaccio with Feta and Pumpkin Seeds. Find the recipe at lcbo.com/fdearlysummer20.

Kitchen Hack Scrambling on

The consensus for soft, creamy, scrambled eggs is to go low and slow. Mandy Lee of the food blog Lady and Pups has come up with an ingenious method to cook them in just 15 seconds. The secret ingredient is cornstarch, which forces the eggs’ water and protein to bind at high heat and yield a creamy texture. Visit ladyandpups.com for the full recipe.

PORTRAIT COURTESY OF MANDY LEE; ROSÉ IMAGE BY VINCE NOGUCHI

22

EARLY SUMMER 2020 FOOD & DRINK

B E YO N D MATE R I AL

INSIDE SCOOP

Box news LOCAL ROUNDUP

Community Supported Agriculture (CSA) not only delivers freshly picked produce to your door, it puts a face to your food, which makes it taste that much better. Here are three Ontario farms with top-notch CSA programs.

Plan B Organic Farms (planborganicfarms.ca)

two sizes and and three delivery schedules. You can also buy separate shares of their ethically raised pastured beef, chicken or Berkshire pork.

This farm in West Flamborough supplements its boxes with produce from a dozen other certified organic farms in the area for greater variety. There are weekly and biweekly deliv- ery options, and add-ons include small-flock eggs and fair-trade coffee.

Willowtree Farm (willowtreefarm.ca)

Located in Port Perry, this family farm grows more than 30 kinds of fruits and vegetables and has optional add-ons of monthly meat shares and weekly egg shares. Willowtree delivers to a wide area east of Toronto, from Markham to Bowmanville.

Cooper’s Farm (coopersfarm.ca)

Using sustainable farming practices, this East Gwillimbury operation offers boxes in

What’s in season: spinach It’s hard to think of a more versatile green vegetable than spinach. The crinkly, nutritious leaves can be sautéed in olive oil and garlic for an instant side dish or puréed into a velvety chilled soup. It’s also terrific raw and paired with aspar- agus in our light, elegant Asparagus, Spinach & Fennel Salad with Creamy Tarragon Dressing. Find the recipe at lcbo.com/fdearlysummer20.

This irresistible

cocktail is easy to make for a crowd and requires no ice.

Frozen Paloma Last summer readers went nuts for our Frozen Aperol Spritz. This year we’ve transformed another classic into an icy treat. Riffing off Mexico’s beloved Highball, the Frozen Paloma (recipe p. 127) is coming soon to a blender near you. It combines the grassy bite of tequila and the bitter tang of grapefruit with grenadine to boost colour and lime juice to make it pop. Drink of the Summer

VEGETABLE BOX PHOTO BY ISTOCK.COM/FCAFOTODIGITAL

24 

EARLY SUMMER 2020 FOOD & DRINK

the unapologetic vodka soda. sorry not sorry.

Must be legal drinking age. Available only at participating LCBO stores while supplies last.

INSIDE SCOOP

TRENDSPOTTING

Hard choices The unstoppable ready-to-drink (RTD) trend is changing the coolers landscape this summer. Leading the charge are hard seltzers including three flavours of the red hot White Claw brand including White Claw Black Cherry (LCBO 14486, 473 mL, $2.95). You can also find RTDs made with your favourite spirits including tropical Bacardi Rum Punch (LCBO 14473, 355 mL, $2.80) or refreshing Tequila Tromba Soda with Lime (LCBO 14518, 473 mL, $3.45). With RTDs, you can offer your guests an array of cocktails without stepping behind the bar.

Disappointed with dairy-free “cheese” options, Liz Gallagher and Tim Donnelly started Culcherd (culcherd.com) in Toronto to make their own healthy, flavourful vegan butter and cheese substitutes. We talked to Liz about what makes their products special. Culture shock Faux better

PORTRAIT BY KYRA MORE

What is the secret to getting the cultured flavour into plant-based dairy alternatives? The cultured tang, which we are known for, is a product of fermenting our cashew base with a custom blend of vegan probiotic cultures. For the “butter,” we just add a little bit of the “cheese.” You have one style of cheese. Which dairy- based cheese is it most similar to? Probably chèvre. People say our garlic and herb flavour reminds them of Boursin.

Why do you age your cheeses? We started to age our cheeses in the fall of last year. It enhances the flavour profile, extends the shelf life, and creates a unique rind, which sets us apart from other plant- based cheeses. Can your butter be used interchangeablywith real butter? Where does it performbest? It can! Our coconut-oil-­ based “butter” is a 1:1 replacement for traditional dairy butter, and it per-

forms exceptionally well in baking. We’ve played around with a number of different recipes from cookies

to butter tarts to cinnamon buns.

Tell me about sustainability at Culcherd.

Sustainability is very important to us. We recently launched new environmentally friendly packaging, which is plastic‑free and compostable.

26 

EARLY SUMMER 2020 FOOD & DRINK

INSIDE SCOOP

The Old Hastings Mercantile & Gallery

4 top pit shops If you’re planning a road‑trip, Ontario is filled with good old‑fashioned general stores to discover along the way.

Ormsby, oldhastingsgallery.ca Headed near Bancroft? Plan a detour to Ormsby (popula- tion 20!), for a not-so-quick back in time; it’s chock full of ephemera, curiosities, antiques—and penny candy! Wander through 11 themed rooms, including the Summer Kitchen. pit stop at Old Hastings. Visiting is like travelling

By Brenda Morrison

GTA BOUND? The Mercantile Toronto, themercantile.ca With a contemporary twist, The

Mercantile is an irresistible destination for foodies and shopaholics alike, enticing visitors with a plethora of gourmet treats, nifty novelties and fabulous finds sourced from local artisans and around the world.

Severn Mills Trading Post & Coffee Cabin Port Severn, coffeecabin.ca When passing through cottage country stop into the Cabin, a hip interpretation of a trading post, where epi- cureans sip and shop. Enjoy great coffee, craft beer and delicious comfort food while surrounded by a well-curated selection of unique gifts.

Trousdale’s General Store Sydenham, canadasoldestgeneralstore.com Dating back to 1836, Trousdale’s is the oldest general store in Canada. It’s slightly off the beaten path—20 minutes north of Kingston—but an LCBO is conveniently located right beside it. Serving up a taste of past and present, it offers everything from Slinkies to Stinson Studios wood bowls.

For more of Ontario’s detour-worthy shops and general stores, visit lcbo.com/foodanddrink.

TROUSDALE’S GENERAL STORE BY THERESA KENNEY; THE OLD HASTINGS MERCANTILE & GALLERY BY GARY PATTISON; THE MERCANTILE BY RAINO DILAG; SEVERN MILLS TRADING POST & COFFEE CABIN BY ANNE MIDDLETON

28 

EARLY SUMMER 2020 FOOD & DRINK

Master of all. Jack of none.

The 2020 Subaru Forester offers adventure-ready features like Symmetrical Full-Time All-Wheel Drive and X-MODE® with Hill Descent Control for sporty handling on all terrain. Find out more at Subaru.ca/Forester.

EyeSight ® is a driver-assist system, which may not operate optimally under all driving conditions. The driver is always responsible for safe and attentive driving. System effectiveness depends on many factors such as vehicle maintenance, and weather and road conditions. See Owner’s Manual for complete details on system operation and limitations. Ratings are awarded by the Insurance Institute for Highway Safety (IIHS). Please visit www.iihs.org for testing methods. Forester and Subaru are registered trademarks.

INSIDE SCOOP

ontario makers

Matchbox Garden & Seed Co. Like a candy store for grow-it-yourselfers, this organic farm offers more than 120 varieties of seeds for flowers, herbs and vegetables.

By Brenda Morrison

The farm-to-table movement goes a step further with Matchbox Garden & Seed Co. Thanks partly to Matchbox, the concept of farm-to- garden-to-table is growing in popularity with people interested in supporting a small Ontario business, eating organic and growing produce right at home.    Owner and farmer Hanna Jacobs says starting your own culinary garden can be life-altering. She first began growing edible plants in her backyard in Toronto, moving in 2006 to Caledonia where she now lives on a three-quarter-acre farm. She’s immersed in all aspects of gardening: growing more than 120 varieties of vegetables, fruits and herbs to harvest and selling the seeds, seedlings and produce from her roadside farm stand. The seeds, including exclusive ones, such as Mrs. Bots Italian Giant, an heirloom tomato, as well as Capriglio peppers (a must-try sweet

pepper) are available online at matchboxgarden.ca.    If you’re in the midst of planning and plotting your backyard gardening, consider swapping out your usual flowers in favour of growing your own herbs and vegetables. There’s still plenty of time to select seeds and get them in the ground. As Hanna advises, “Don’t just wait for the ground to thaw; wait until the soil warms up—which is generally around the May long weekend—before you plant seeds outside.” This gives ample time to grow leafy greens, beans, cucumbers, squash, melons, tomatoes, carrots, beets and, of course, herbs. If you prefer a jump- start on things, you can also shop at the farm for seedlings that Hanna has been tending in her greenhouse. Drop by the farm throughout the summer (open daily beginning May 1 through to October) for just- picked produce along with beautiful bouquets of fresh-cut flowers grown by a neighbour.

Can’t decide? Consider starting off with any of the Seed Collections, such as French Kitchen, Eat Your Greens and Container Garden. Also great for gifting.

New this year! Hanna is introducing seeds for Monte Gusto Pole Beans. Grown for their colour and flavour, these long, sweet yellow beans produce up to two harvests a week during peak season.

Matchbox offers a CSA (Community Supported Agriculture) Program. To buy “shares” of the farm’s harvest in exchange for weekly delivery, see details on website.

PORTRAIT BY JASON INNISS; BEANS AND SEED PACKETS COURTESY OF MATCHBOX GARDEN & SEED CO.

30 

EARLY SUMMER 2020 FOOD & DRINK

How one bear travelled the world and landed in our hearts

Rediscover the timeless words and drawings that brought a magical bear to life. A multi-sensory and interactive exhibition for all ages.

ROM.CA FOR TICKETS

EXHIBITION PARTNER

ExhibitionorganizedbytheV&A.TheROMisanagencyoftheGovernmentofOntario.Lineillustrationscopyright©E.H.ShepardColouring ofthelinesillustrationscopyright©1970and1973E.H.ShepardandEgmontUKLimitedReproducedwithpermissionfromCurtisBrown GroupLimitedonbehalfofTheShepardTrust.FromtheEgmontUKLtdCollection,UniversityofSurrey,RefNo:EGM/1/11

NOW AVAILABLE AT THE LCBO

EXQUISITELY RICH & COMPLEX

MATURED EXCLUSIVELY IN HAND-PICKED SHERRY SEASONED OAK CASK FROM JEREZ, SPAIN. SHERRY CASK

Please savour responsibly. | www.themacallan.com

ENTERTAINING

KENTUCKY ICED TEA Recipe on page 118

Perfect with a mess of chicken and ribs

Ready, set, pour! When you want to mix drinks for a crowd, a beverage dispenser is a host’s best friend. With the capacity of a punch bowl and the convenience of a pitcher, it’s like having cocktails on tap. Plus, its lid keeps thirsty insects at bay when it’s time for outdoor entertaining.

By eric vellend | PHOTOGRAPHY BY james tse

33 

FOOD & DRINK EARLY SUMMER 2020

READY, SET, POUR!

PINEAPPLE RUM PUNCH Good things happen when rum and pine­ apple juice meet. A simple spin on Planter’s Punch, this drink gets its edge from Angostura bitters. While the recipe shines brightest with the winning combination of funky Jamaican and spicy Guyanese rums, feel free to use whatever rums happen to be in your liquor cabinet. You could also save the pineapple leaves for additional garnish. 1 cup (250 mL) aged Jamaican rum 1 cup (250 mL) aged Guyanese rum 3 cups (750 mL) pineapple juice 3/4 cup (175 mL) strained fresh lime juice 1/2 cup (125 mL) Simple Syrup (recipe on page 118)

TRY WITH…

16 dashes Angostura bitters 6 cups (1.5 L) ice cubes, about 1 1/2 lbs (680 g), plus more for serving Pineapple wedges and lime wheels for garnish 1 In a 16-cup (4-L) drink dispenser or punch bowl, pour in rums, pineapple juice, lime juice, Simple Syrup and bitters. Stir. Add 6 cups ice cubes and pineapple wedges and lime wheels. 2 Serve with chilled glasses and ice cubes, and garnish with pineapple wedges and lime wheels. Makes 8 to 10 drinks

Appleton Estate V/X Signature Blend LCBO 177808, $28.75 El Dorado 12 Year Old Rum LCBO 60608, $43.95

34 

EARLY SUMMER 2020 FOOD & DRINK

READY, SET, POUR!

A huge hit at Sunday brunch

Sicilian Sunset PUNCH This gorgeous cocktail combines the botani- cal complexity of gin, the gentle bitterness of Aperol and the sweet-tart juiciness of blood oranges. It would not be out of place at the brunch table—just rebrand it as Sunrise Punch! Sanpellegrino makes a blood orange (Aranciata Rossa) soda that can be found at many supermarkets. 1 1/2 cups (375 mL) London dry gin 1/2 cup (125 mL) Aperol 2 cups (500 mL) strained fresh blood or regular orange juice, chilled 1/4 cup (60 mL) strained fresh lime juice 2 cups (500 mL) blood orange soda, chilled

6 cups (1.5 L) ice cubes, about 1 1/2 lbs (680 g), plus more for serving Blood or navel orange slices and rosemary sprigs to garnish 1 In a 16-cup (4-L) drink dispenser or punch bowl, pour in gin, Aperol, orange juice and lime juice. Stir. Slowly pour in blood orange soda. Add 6 cups ice cubes, orange slices and rose- mary sprigs. 2 Serve with chilled glasses and ice cubes, and garnish with orange slices and rosemary sprigs.

TRY WITH…

Bombay Sapphire London Dry Gin LCBO 316844, $29.95

Makes 8 to 10 drinks

36 

EARLY SUMMER 2020 FOOD & DRINK

READY, SET, POUR!

Visit lcbo.com/foodanddrink for a bonus Spiked Rhubarb Lemonade recipe.

TRY WITH…

tequila sangria Tequila may sound like an offbeat addition to sangria, but its vegetal flavours pair well with a light dry white wine such as Sauvignon Blanc. With a splash of lime, tart apple and sweet grapes, you’ve got a sensational early summer punch. Don’t forget to serve it with tongs to get at the tasty macerated fruit. 1 bottle (750 mL) dry, crisp white wine such as Sauvignon Blanc or Pinot Grigio 1/2 cup (125 mL) 100% agave tequila blanco 1/2 cup (125 mL) agave syrup 1/4 cup (60 mL) strained fresh lime juice 2 limes, cut into thin wedges 1 Granny Smith apple, cored, thinly sliced 24 green grapes, halved

1 1/2 cups (375 mL) club soda, chilled 6 cups (1.5 L) ice cubes, about 1 1/2 lbs (680 g), plus more for serving 1 In an 8-cup (2-L) glass jar or pitcher, combine wine, tequila, agave syrup and lime juice. Stir to dissolve agave. Stir in lime wedges, apple slices and grape halves. Cover and refrigerate at least 1 hour and up to 4 hours. 2 Transfer sangria mixture to a 16-cup (4-L) drink dispenser or punch bowl. Slowly pour in soda and add 6 cups ice. Serve with chilled glasses, ice cubes and tongs to remove fruit from sangria to garnish.

Santa Carolina Sauvignon Blanc LCBO 269597, $8.95 – OR – Montalto Pinot Grigio Sicily IGT LCBO 73148, $9.95 Cazadores Blanco Tequila LCBO 363986, $34.95

Makes 8 drinks

38 

EARLY SUMMER 2020 FOOD & DRINK

Get Social with

Follow us on Instagram @lcbofoodanddrink

Follow us on Pinterest pinterest.com/lcbofoodanddrink

31555

E

W

N

B R I G H T & C R I S P W I T H A C I T R U S T W I S T

100

CALORIES

4

g

CARBS

D

E

W

W

E

I

T

R

H

B

REAL

PEEL TANGER I NE

GIFTS

Try your hand with made-from-scratch doughnuts for Mother’s and Father’s Days—they’re surprisingly easy to make, with first-rate results. For flavour inspiration, we turned to a specialist, Ashley Jacot de Benoid, creator of Toronto’s popular Glory Hole Doughnuts. Mom & pop doughnuts

By Joanne Yolles � photography by rob fiocca

41 

FOOD & DRINK EARLY SUMMER 2020

MOM & POP DOUGHNUTS

Middle Eastern Doughnuts

“Choose the perfect doughnut based on mom and dad’s personal tastes or a preferred pairing.”

Recipe on page 126

When it comes to cake doughnuts, follow Ashley’s advice and use sour cream rather than buttermilk. For the most tender doughnuts, be sure to handle the dough very gently. Glory Hole’s Cinnamon Toast Crunch Doughnuts certainly inspire the idea of adding something fun and inter- esting for the topping. Cardamom-­ scented kataifi fits the bill here, adding both flavour and crunch.

Pair with Grand Marnier LCBO 1784, $49.90 Deconstruct this doughnut’s yum fac- tor to take it above and beyond. Tender dough, orange zest and kataifi’s crunch suggest a pairing of silky orange liqueur over ice.

Shop online for products.

FOR MOM

42 

EARLY SUMMER 2020 FOOD & DRINK

Maple & Scotch Doughnuts

Recipe on page 126

Ashley’s doughnuts are relatable with familiar, if not downright nostalgic, flavours—Toast and Butter, S’mores, and Peanut Butter and Jelly, just to name a few. Some, however, are more adventurous—think London Fog or Honey Orange Chili. In the spirit of adventure we suggest the pairing of maple syrup and Scotch, with a bit of chocolate to top it off.

FOR DAD

Pair with SortilÈge LCBO 250134, $33.25 You’ll be booking a trip to flavour heaven biting into this singular doughnut. Up the ante with fine maple liqueur served over ice or in a hot beverage.

43 

FOOD & DRINK EARLY SUMMER 2020

REWARD YOURSELF

Now

95 Cash Miles

gets you $ 10 AIR MILES ® Cash

toward your purchases *

LCBO eVouchers are available at airmiles.ca/LCBOeVoucher

* Use the Cash Miles in your AIR MILES Cash Account online at airmiles.ca/cash in increments of 95 Cash Miles for every $10 worth of value from participating Reward Partners. Standard AIR MILES Cash limits and Terms and Conditions apply. All Rewards offered are subject to the Terms and Conditions of the AIR MILES Reward Program, are subject to change and may be withdrawn without notice. For complete details, visit airmiles.ca.

® ™ Trademarks of AM Royalties Limited Partnership used under licence by LoyaltyOne, Co. and the LCBO.

32915

BASICS

Wipe excess salt off the inside of the rim to keep the salt from falling into the Marg. It should only ever touch your lips— never the drink.

If life gives you limes, the saying goes, make Margaritas—and we’ve got options. Check out our three twists on the classic and see for yourself how different types of tequila bring distinctive expressions to this cocktail favourite. Making margaritas

There’s something about the Margarita. It’s timeless, a crowd-pleaser and a recipe that contemporary craft bartenders the world over love playing with. Its secret? It’s simple, built on classic proportions, and, at the same time, ridiculously easy to tweak. Want a little heat? Easy. In the mood for a little slushie fun? Got it. Looking for a drink that’ll show off your prized premium tequila? No problem. We’ve got a recipe for all that and more.

By Christine Sismondo | photography by james tse

45 

FOOD & DRINK EARLY SUMMER 2020

Swap in Los Siete Misterios Mezcal ( LCBO 439497, $62.95), an authentic spirit from Oaxaca, to max out the smoky earthy flavours.

MAKING MARGARITAS

The Polanco Recipe on page 115

Most serious agave geeks prefer unaged blanco tequila, since it’s the purest expression you can get of the terroir and the agave plant.

Pairing cocktails with food is no easy feat, but the straightforward flavours in this modern classic are a natural fit with pretty much all seafood, like shrimp tacos and fresh ceviche.

Top shelf Some people hesitate to use top-shelf tequila in cocktails, but the vibrant flavours of a handcrafted blanco tequila shine through in gorgeously simple cocktails like the Polanco Margarita, inspired by a swanky neighbourhood in Mexico City.

Named after the underground lakes that kept the Mayans refreshed, Cenote Blanco ( LCBO 14408, $71.95) starts out smooth and round and finishes with a distinctly sweet burn.

All these years later, Patrón Silver ( LCBO 34595, $81.95) is still boss for a reason. Every bottle contains that signature crisp and citrus-forward flavour profile that introduced tequila to the world.

Tres Agaves Blanco ( LCBO 14403, $79.95) is an earthy spirit with a long vegetal finish, one of the few certified organic tequilas to have ever hit Canada.

46 

EARLY SUMMER 2020 FOOD & DRINK

D I S T I N C T L Y D E L I G H T F U L

G I N - B A S E D S P I R I T W I T H Z E S T Y

N O T E S O F S E V I L L E O R A N G E S .

SEVILLA & SODA

PLEASE ENJOY RESPONSIBLY.

MAKING MARGARITAS

Ancho Reyes ( LCBO 453969, $40.60), a deli- cious Mexican chili liqueur that was released a few years ago to the delight of bartenders everywhere, is what gives this cocktail its signature kick.

Behind the wood

Lightly-aged reposado tequilas pick up a light golden hue and a delicate hint of sweetness from their time spent in the barrel, which makes them the perfect base for fresh and spicy drinks like La Condesa.

La Condesa Recipe on page 115

Reposado tequila has been “rested” in oak casks for a few months (between two and twelve), just long enough to get the liquid to relax and smooth out any rough edges.

Truth is, Gran Centenario Plata ( LCBO 14393, $38.20) isn’t old enough to be a reposado, but unless you checked its ID, you’d never know this rich, oak- kissed tequila only spent a month in wood. If this 364-day-old buttery-sweet and spicy Casa Noble Reposado ( LCBO 14401, $79.95) had spent 24 more hours in wood, it’d be an añejo (a one-year-old). Aged in wine casks, Mi Campo Reposado ( LCBO 14394, $44.95) has a distinctly herbal character that’s ideal for adding complexity to cocktails. Aged in used bourbon barrels for five months, Hussong’s Tequila Reposado ( LCBO 897181, $65.25) is rich and sweet with a gentle kick.

Margarita glasses are really pretty, but a lot of bars these days just serve the cocktail in a casual rocks glass, instead—partly ’cause it’s way less likely to get knocked over.

You could pair this cocktail with just about any salty snack, but we love it with creamy traditional Mexican desserts like flan or tres leches.

48 

EARLY SUMMER 2020 FOOD & DRINK

The Wine Country Ontario Travel Guide that you know and love is on hold!

In the meantime, thank you for supporting VQA Wines of Ontario at the LCBO, with online winery sales and through restaurant deliveries.

Visit winecountryontario.ca for up-to-date details including winery hours, online shopping and free shipping deals!

winecountryontario.ca

MAKING MARGARITAS

The secret to a perfectly smooth blender drink (no big chunks of ice) is to start with crushed ice instead of cubes.

We used bittersweet Aperol ( LCBO 176834, $28.05) to give this slushie classic a little hit of contemporary cred.

La Zona Rosa Recipe on page 116

Serving up a frozen Margarita in a large Martini glass instead of a saucer-shaped Margarita glass helps keep the drink cool and frosty.

The frozen Marg was born to be served up with casual snacks, like fresh guac and chips or stuffed jalapeño poppers.

On the rail Every bartender has a go-to cocktail tequila that’s their secret weap- on for making perfect Margaritas. Here are three of the most popu- lar mixing tequilas that have earned their place on the rail.

One of the first pure agave tequilas to be exported from Mexico, Herradura Silver ( LCBO

You’ll find Espolon Blanco ( LCBO 324848, $39.95) at a lot of cocktail bars because it’s such a solid choice and plays well off so many other flavours.

Super-popular in Mexico, El Jimador Blanco ( LCBO 173617, $35.95) is one of the world’s top-selling brands for a reason—it’s a legit classic.

13510, $69.95) is still made in the same

traditional way as it was when it became famous in the 1950s.

50 

EARLY SUMMER 2020 FOOD & DRINK

$17 solution. Great-value wines.

THIS IS VINTAGES

Agreat introduction to Chile’s signature grape. Deep black-fruit aromas with some spice and just a hint of red bell pepper. The full, velvety body is brimmingwith ripe tannins. ESCUDO ROJO RESERVA CARMENÈRE 2018 Colchagua Valley, Chile (Baron Philippe de Rothschild) 14058 (XD) 750 mL $17.00 1 Full-bodied & Smooth 92 points (James Suckling, jamessuckling.com) Late arrival. Product may not be available at release time. Dense and full of tannins and ripe fruit. Its structure and density match the intensity of the fruit, assuring thewine a great future. CHÂTEAU LE GRAND MOULIN COLLECTION GRANDE RÉSERVE 2016 AC Blaye Côtes de Bordeaux, France 11326 (XD) 750 mL $17.00 2

Medium-bodied & Fruity 92 points (Roger Voss, Wine Enthusiast ) Late arrival. Product may not be available at release time.

$17 SOLUTION. AVAILABLE IN STORES AND ONLINE APRIL 18, 2020. Featured products may not be available in all Vintages locations. Visit lcbo.com/vintages for availability and store locations. Prices subject to change.

32396

TWISTS

Cherry-Almond Crumble Slices

Recipe on page 114

Pizza takeovers

Once we surrendered to the fact that we can’t get enough of pizza, we expanded the genre using unexpected ingredients—including dessert variations—with sensational results.

By Amy Rosen | photography by darren kemper

53 

FOOD & DRINK EARLY SUMMER 2020