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From our President & CEO
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Shop early to avoid disappointment
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GIFT-GIVING WITH NO GUESSWORK
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The holiday season is upon us,
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A cocktail Advent-ure
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Bar in a jar
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Sippable place setting
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Alternative Christmas tree
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Colour wheel
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Spiced Daiquiri
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STYLE GUIDE
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ASK AN EXPERT
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EXPERIENCE THE DIFFERENCE
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SPREAD GOOD cheer
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CHOCOLATE PEANUT BUTTER STAINED-GLASS BARS
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DOUBLE CHOCOLATE BRIGADEIROS
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WHAT TO SERVE
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SPARKLING TRIPLE CHOCOLATE THUMBPRINTS WITH RUBY CENTRES
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POMPIER PUNCH
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Tawnya Brant, chef and owner of Yawékon Foods
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Miheer Shete, chef-owner at Curryish
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Anna Chen, chef and owner of Alma
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Rossy Earle, food stylist and owner of Diablo’s Fuego Hot Sauce
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Wonderkind
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Seasonal ciders
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Here’s to a tropical staycation!
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Tip the porter
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Festive flavour
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Yes, you can!
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Old Tom’s Original Egg Nog (LCBO 447730, $13.95) Evan Williams Original Southern Egg Nog (LCBO 185884, $15.95)
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BLACK KALE CAESAR WITH ROASTED SWEET POTATOES & CHICKPEAS
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MUSHROOM & TOFU LARB
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On your holiday table
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Wrap it up SHOW YOU CARE
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Cheers to you and yours YOU DESERVE IT
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CLASSIC LATKES WITH TOMATO-HARISSA CHUTNEY
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SALT-CRUSTED SALMON WITH BROWN BUTTER VINAIGRETTE
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APPLE & RICOTTA BLINTZ CAKE
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Sweet & Salty Log Cabin
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Charcuterie Chalet
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Mini Shortbread Shacks
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PAIR IT WITH A BEST-SELLING WINE
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ITALIAN-INSPIRED MUSHROOMS ON TOAST
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PAIR IT WITH A BEST-SELLING WINE
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BUTTERY LEMON CHICKEN OVER WHIPPED LENTILS
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PAIR IT WITH A BEST-SELLING WINE
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PAIR IT WITH A BEST-SELLING WINE
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Baked Brie Pasta
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Festivus Miracle with SWEET & SPICY NUT and SESAME BARS (PASTELAKI)
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The Grinch with Chocolate Almond Rochers
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Red Ryder with DRIED FRUIT BRANDY COMPOTE & GREEN APPLE PHYLLO CIGARS
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IMPACT REPORT
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Good People
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Good Partnerships
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Good Planet
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Equity Campaign
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BUILDING AN INCLUSIVE SOCIETY AND ECONOMY.
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A TOAST TO OUR GOOD PARTNERS
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FY 2020/21 ACHIEVEMENTS
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2020/21 IMPACT PARTNERS
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Baked Ham with Ginger Mustard Glaze
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Chili-Citrus-Brined Turkey
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Brown-Ale-Braised Lamb Shanks
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GIFT-WRAPPED BOULEVARDIER
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Pistachio Alexander
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Everything Nice
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A New Punch
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Chicken Liver Pâté
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WHAT TO SERVE
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Bubbly 101
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BUBBLY PERSONALITIES
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Serving smarts
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How sweet it is
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Where to find it
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Champagne and Caviar
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Stocking stuffers
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Sparkling wine food pairings
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Budget to splurge
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Classic sparkling cocktails
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Size matters
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St. Bernardus Abt 12 with Tourtière
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Scents of the season
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Beer and food pairings
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Non-alcoholic alternatives
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Christmases past, present and future
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CARROT & PISTACHIO GALETTE WITH LABNEH & CARROT TOP ZHUG
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SHORT RIB & BONE MARROW PIE
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COD & CHORIZO PITHIVIER WITH KALE
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Aquavit Cosmo
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Mulled Brandywine Punch
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The Winter No-Gria
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1 FIRST IN, FIRST OUT
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2 PLAN YOUR PORTIONS
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03 Root-to-tip recipes
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06 BUY FOOD, NOT PACKAGING
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5 Seeing is believing
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7 SAVE YOUR SCRAPS
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BEVERAGE WASTE HACKS
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9 BAKING HACKS
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10 Peeling is overrated
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Traditional recipe tricks
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Holiday chicken & waffles
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Sweet & savoury scones
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Tropical pain perdu
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Flavour boosters
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CHEATER GRAVY
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Gravy hacks
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BEEF GRAVY WITH SHIITAKES & TRUFFLE OIL
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Gravy fixers
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Classics never go out of style
Best use: Drizzle on ice cream and warm fruit pie or crumble.
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Sip and snack
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Brandies of the world
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GRILLED STUFFED PORK CHOPS
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SMOKED HOT BUTTERED RUM
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Dandy brandy cocktails
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Brandy: beyond basic
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King of brandies
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LATKE & SMOKED SALMON CLUB SANDWICH WITH DILL AÏOLI
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LEFTOVER CHARCUTERIE BANH MI WITH QUICK PICKLES
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BBQ PULLED TURKEY LEG SANDWICHES WITH BRUSSELS SPROUT & APPLE SLAW
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TROPICAL PAIN PERDU
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SWEET & SAVOURY SCONES
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HOLIDAY CHICKEN & WAFFLES
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STRAWBERRY-ROSE SUFGANIYOT WITH CARDAMOM SUGAR
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SMOKED HERRING SPREAD WITH CAVIAR
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SMASHED CUCUMBER SALAD WITH GARLIC & TAHINI
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BROWN BUTTER VINAIGRETTE
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From the chef’s kitchen PANAMANIAN TAMALS
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ACHIOTE OIL
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BLUE CORN, PUMPKIN & WALNUT PANCAKES
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CHICKEN DUM BIRYANI
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BLACK COCOA SHORTBREADS
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SPICED DAIQUIRI
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SPICED HONEY SYRUP
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BATCHED SPICED DAIQUIRIs
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SPICY BLACK BEAN HOT COCOAS
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MUSHROOM TARTLET TATINS
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WHAT TO SERVE
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MINI TOSTADAS WITH PULLED CHICKEN & PINEAPPLE
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BAKED HAM WITH GINGER MUSTARD GLAZE
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SHEET-PAN HAM & EGG TOASTIES
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WHAT TO SERVE
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CAST-IRON PAN YORKSHIRE PUDDING
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PARMESAN-CRUSTED STRIP LOIN ROAST WITH PORT GRAVY
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ROAST BEEF & BARLEY VEGETABLE SOUP
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WHAT TO SERVE
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BROWN-ALE-BRAISED LAMB SHANKS
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WHAT TO SERVE
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BROWN ALE LAMB POUTINE
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CHILI-CITRUS-BRINED ROAST TURKEY
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ALL-IN-ONE ROASTED ROOT VEGETABLES
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LEFTOVER-TURKEY CORNMEAL COBBLER
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GINGERBREAD SNAP BISCOTTI
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WINTER FLIP
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DRIED FRUIT BRANDY COMPOTE & GREEN APPLE PHYLLO CIGARS
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CHOCOLATE ALMOND ROCHERS
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SWEET & SPICY NUT and SESAME BARS (PASTELAKI)
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CLASSIC TURKEY GRAVY
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MINI SHORTBREAD SHACKS
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BITTER SEA BREEZE
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CHARCUTERIE CHALET
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SWEET & SALTY LOG CABIN
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WHAT TO SERVE
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CHAMPAGNE, CAVIAR & WAFFLE SOLDIERS
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COLD-INFUSION-INSPIRED MULLED WINE
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EASY HAZELNUT CHOCOLATE SPREAD
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Vital veggies
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WHISKY & SAFFRON SOUR
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HOT CHOCOLATE BAR WITH MARSHMALLOW MERINGUE
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PISTACHIO ALEXANDER
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GIFT-WRAPPED BOULEVARDIER
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A NEW PUNCH
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PISTACHIO & WHITE CHOCOLATE GARNISH
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BURNT SUGARED POTATOES
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HERBED BUTTERED CARROTS
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BRAISED RED CABBAGE
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GINGERBREAD TREE CAKE
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FESTIVE TRIFLE CAKE
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MARASCHINO & NUT TART
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ORANGE STOUT SPICE CAKE
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SHRIMP & TOFU SESAME NOODLES
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SAGE, HONEY & GINGER HOT TODDY
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FLAKY PEAR & GORGONZOLA PASTRIES
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CHAI TEA WHITE RUSSIAN
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HAM, CRANBERRY & SWISS PINWHEELS
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CINNAMON SUGAR DOUGHNUT BITES
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CRANBERRY LIME GIN SMASH
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ROOT PURÉE WITH CRISPY GARLIC & SHALLOTS
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LEFTOVER CHEESE BOARD SAVOURY PALMIERS
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KALE STEM AU GRATIN
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PRIME RIB REUBEN WITH RUSSIAN DRESSING
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WHAT WE USED