From the ed­i­tor

The Coast - Food and Drink Holiday Recipes - - Welcome - Thanks for read­ing, Food + Life Ed­i­tor Al­li­son Saun­ders

Here we are, sprint­ing (tum­bling?) through the fi­nal weeks of 2016, our legs wob­bly be­neath us, the fin­ish line a flick­er­ing holo­gram of hope in the dis­tance. This year has sucked, right? But at least there are the im­mi­nent hol­i­days to look for­ward to, the metaphor­i­cal wa­ter sta­tion of this gru­elling course.

Whether you’re tied to the cookie-cut­ter hol­i­day tra­di­tions, or have made your own not-so-tra­di­tional sea­sonal rit­u­als, this time of year is an ex­cuse to wind down, bring your loved ones to­gether and in­dulge. Whether that means drink­ing one too many cock­tails, eat­ing enough cheese that your pants don’t fit or watch­ing Veep in its en­tirety, even though you’ve seen it al­ready.

“We don’t re­ally cel­e­brate Christ­mas,” says Kit­sune Food Co’s Ami Goto, who shared her recipe for Iza­kaya Chicken Wings (page 8), based on her own mem­o­ries of hol­i­day sea­son in Ja­pan. “Christ­mas is more like an event for us. Since I was lit­tle, most fam­i­lies or­der tons of KFC for Christ­mas. And this weird cul­ture is still go­ing strong!”

It’s that spirit of gath­er­ing around food and drink that in­spires our an­nual Hol­i­day Recipes guide. With the treat-seek­ers and party hosts in mind, we’ve as­sem­bled share­able, flavour­ful, to­tally rich se­crets from the bars and kitchens of Hal­i­fax’s res­tau­rant scene: Seal Christ­mas din­ner with a Span­ish kiss with High­way­man’s Cream Cata­lana (page 7), chow down on Bar­ring­ton Steak­house’s Ba­con Wrapped Beef Ten­der­loin (page 21), sip on sun­shine with Jen­ner Cormier’s cus­tom cock­tail, Val­ley of Smiles (page 15) or test out all 12 recipes and throw a party.

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