National Pleasures

Inspired by Simon Thibault’s Pantry and Palate: Remembering and Rediscovering Acadian Food, we pondered the quintessentially Canadian supper. With us, it usually starts with a cocktail that doubles as an appetizer, followed by a one-dish savoury comfort f

With roots from Alberta to Acadia, this menu will take you from Canada Day to the holidays

THE START: CAESAR

They say tom-ah-to, we say cla-ma-to. This Calgary-born mash-up of a Bloody Mary and a nod to our coast-to-coast-tocoast seafood obsession is the go-to for starting off a cinq-à-sept or Sunday brunch. Eat local. Try French’s new Not Your Ordinary Caesar Cocktail Mix made with homegrown tomatoes.

THE SAVOURY: TOURTIÈRE

“Tourtière is another of those dishes that is eaten in many French-Canadian households, whether you’re an Acadian, Québécois or Franco-Ontarian,” writes Thibault in Pantry and Palate. “It’s just another of those wonderfully filling and festive dishes made with pork as the star of the show; it is also supported by other meats such as beef or veal, which help contribute to a moist pie filling.”