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Sue Riedl/The Globe and Mail

Whether you're saying "good-bye and good riddance" or "cheers" to 2012, dwell on the year that was while eating a lunch worthy of reflection.


Rye bread




A thick swipe of creamy, unsalted butter on thin, fresh rye, topped with a dollop of caviar, makes for portable and efficient fine-dining. It’s a classic combination for a reason. Good caviar should not taste “fishy” but rather capture the fresh essence of the ocean. It needs no accompaniment except the earthy tender bread and the mellow, creamy base of the butter to showcase its delicate, rich flavours. You may not be able to indulge in Champagne at noon, but a glass of sparkling water will provide a suitable textural match to the tiny roe and function as the perfect palate cleanser.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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