DISCLAIMER: This post was developed in partnership with LCBO.
This past month I was given the opportunity to celebrate all things local and two very important milestones: VQA’s 30th anniversary and Food & Drink’s 25th anniversary. Growing up, I have very fond memories of my Mom always bringing home Food & Drink magazine and cooking the most delicious recipes from the issue. These recipes became family favourites in our household and made #FoodandDrink25 even more special to me.
In honour of Food & Drink’s 25th anniversary, a special issue with the theme, “Ontario For Dinner” was released in stores and online on September 12th. This specific issue features six different dinner party stories, which offers readers everything from food and drink recipes to décor and gifting ideas all with a uniquely local twist. To kick off the #FoodandDrink25 celebrations, I had the chance to attend a special event at Trius Winery & Restaurant on August 24th. This special dinner party really brought the #OntarioForDinner theme to life, as it was held in one of Ontario’s three wine regions of, Niagara-on-the-Lake, which is the birthplace of Ontario’s wine industry, Niagara Peninsula.
Last week, I had the privilege of attending a special dinner party hosted by Food & Drink in honour of #OntarioForDinner and VQA’s anniversary. This event was truly one-of-a-kind as Food & Drink contributors were on site sharing tips on how to create our own party at home and VQA winemakers were sharing stories about their wine selections. At the dinner, guests got to taste recipes and VQA wine pairings from Food & Drink, which really brought the anniversary issue to life!
One of the things I love most about Food & Drink Magazine, is how quick and easy the recipes are! I had the chance to make the Heirloom Tomato Platter with Herb Oil recipe from the Anniversary Edition of Food & Drink Magazine, and it was a serious hit! Keep reading below for the recipe.
Heirloom Tomato Platter with Herb Oil
Recipe from: Food & Drink Magazine
1/3 cup (80 mL) cold=pressed Sunflower oil or pumpkin seed oil
8 fresh chives, torn inn half
2/3 cup (125 mL) packed fresh basil
1 tsp (5 mL) fresh rosemary leaves
1 small clove garlic
Salt and freshly ground pepper
8 to 12 heirloom tomatoes and/or 1 to 2 cups (250 to 500 mL) cherry or mini tomatoes
1 tbsp (15 mL) toasted sunflower seeds or green pumpkin seeds
- Combine oil, chives, basil, rosemary, garlic and ½ tsp (2mL) each salt and pepper in a mini-chopper or blender. Puree until fairly smooth. Use immediately or cover and let stand at room temperature for up to 4 hours, or refrigerate for up to 1 day. For clear oil, let stand for at least 4 hours, and then strain through a fine-mesh sieve.
- Let oil warm to room temperature if chilled. Cut tomatoes crosswise into thick slices, if large, or cut in half crosswise if small. Mini tomatoes can be left whole. Arrange decoratively on a platter. Drizzle with herb oil and sprinkle with toasted seeds and flaky salt.
This post was developed in partnership with LCBO.