There is something so warm and cozy about fall. With the arrival of brisk, sunny days, it’s the perfect time to settle in with a glass of something rich and inviting. This issue, we’re all about spirits. Along with an array of fabulous fall-inspired cocktails, we feature bourbon, Scotch and other dark spirits, all perfect pours to sip on as the season turns. We offer classic, comforting recipes with the everyday meal in mind, and menus perfect for entertaining. So, pull out your favourite sweater, curl up with a glass of something delicious and embrace the beauty of fall. With the many spirited articles featured here and the highly anticipated Premium Spirit Release just around the corner, you’re sure to fall for spirits this season!
BC Best of the Harvest | 6 |
Muses ofMustard | 10 |
Rock ‘n’ Roll Reds | 14 |
Handmade Pasta | 20 |
Dark Spirits | 28 |
Affordable Wines | 34 |
ClassicSteaming Stews | 38 |
More forYour Pour | 42 |
Getting to Know | 44 |
Brûlée All Day! | 46 |
Who is Glen? | 52 |
#ontrend | 56 |
TheCocktail Menu | 58 |
When the Chips Come Out | 62 |
A Thankful Gathering | 68 |
Product | 73 |
Consultant’s Choice | 73 |
Going Against the Grain | 74 |
Make itMeatballs | 78 |
Bar Star | 82 |
Spicy Wines are Here for Fall | 88 |
Guilty | 92 |
Pleasures | 92 |
Beer Pairings | 96 |
Korean Barbecue | 100 |
Mad Scientist Cocktails | 106 |
SeasonalOfferings | 111 |
Gold Rush Redux | 112 |
One-Pot Meals | 116 |
ExploreAustralian Wine | 121 |
Bordeaux Bliss | 122 |
Premium Spirit Release | 126 |
Special Events & Tastiongs | 130 |
recipes | 134 |
test kitchen | 134 |
The Last Word | 162 |
Muses of Mustard | 135 |
Mustard & Brandy Roast Chicken served with Fingerling Potatoes | 135 |
Mustard, Cauliflower & Cheddar Soup | 135 |
Dark Chocolate & Honey Mustard Tart | 136 |
Handmade Pasta | 137 |
Handmade Butternut Squash Ravioli with Brown Butter, Pancetta & Sage | 137 |
Handmade Linguine Puttanesca | 138 |
Handmade Orecchiette with Brussels Sprouts & Sausage | 138 |
Handmade Gnocchi with Mushroom Cream Sauce | 139 |
Classic Steaming Stews | 140 |
Chicken Tagine | 140 |
Ratatouille (Confit Byaldi) | 141 |
Cioppino | 142 |
Brûlée All Day | 143 |
Brûlée Pumpkin Doughnuts | 143 |
Brûlée Brie with Bourbon-Kissed Cranberries | 144 |
Maple Miso Brûlée Sablefish | 144 |
Crème Brûlée Pear Tart | 145 |
A Thankful Gathering | 147 |
Bacon-Wrapped Turkey Roulade with Pesto | 147 |
Roasted Brussels Sprouts with Sweet 'n' Spicy Pecans | 147 |
Roasted Beets with Goat’s Cheese & Pine Nuts | 148 |
Potato Rosettes | 148 |
Vegetable Parcels | 149 |
Chocolate Swirl Pumpkin Cheesecake | 150 |
Make it Meatballs | 151 |
Vietnamese Sticky Pork Meatball Bowl | 151 |
Lamb Meatball Korma with Lentils | 152 |
Mongolian Cauliflower “Meatballs” | 152 |
Spaghetti and Salmon Meatballs in Red Pepper Sauce | 153 |
Guilty (Plant-Based) Pleasures | 154 |
Plant-Based Potato Tart | 154 |
Plant-Based Chocolate Raspberry Tart | 155 |
Plant-Based Squash and Mushroom Lasagna | 156 |
Korean Barbecue | 156 |
Korean Short Ribs (Galbi) | 156 |
Grilled Pork Belly | 157 |
Spicy Grilled Chicken (Dak Bulgogi) | 157 |
Soy-Glazed Potatoes (Gamja-bokkeum) | 159 |
Sesame Bean Sprouts | 159 |
Spicy Braised Tofu | 159 |
Seasoned Spinach (Sigeumchi Namul) | 160 |
Fermented Bean Sauce | 160 |
One-Pot Meals | 160 |
Chicken Chickpea Curry with Herby Yogurt and Naan | 160 |
Gorgonzola-Stuffed Pork Chops | 160 |
Smoked Salmon Chowder | 161 |
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