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The Dish

TV Diner

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Recipe to Riches Reviewed: Episode 7, Slow and Low Pulled Pork

RECIPE TO RICHESSeason 1 | Episode 7

Ok, so host Jesse Palmer didn’t exactly loosen up like we hoped he would last week. And sure, the show didn’t really get any less formulaic this time around (every episode does proceed the exact same way as the last, so what do you expect?). But, curmudgeons that we are, we have to admit that last night’s episode of Recipe to Riches, the entrée challenge, was probably the best. We had three compelling contestants, each of whom was pretty serious about their dish. And each of those dishes was in turn at least plausible as a winner. So this being the final challenge, it’s fair to say the show is going out on something like a high (if it comes back next year, however, the producers are going to have to learn how to mix things up a bit from episode to episode). After the jump, our regular recap and tasting panel.

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The Dish

From the Print Edition

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Toronto’s five best brunch dishes

Best Brunch

No. 1
Such is chef David Neinstein’s dedication to barbecue that even the fluffy pancakes at Barque come with meat—in this case, rich and intensely smoky pulled duck leg. The inspiring accompaniments are a tart wild blueberry compote and creamy chèvre. 299 Roncesvalles Ave., 416-532-7700.

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The Dish

Opening

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Introducing: Hardys, the second southern barbecue joint to grace St. Clair West

Inside the front dining room area of Hardys (Image: Gizelle Lau)

Back in May, we reported on an upcoming barbecue joint, Hardys: A Hogtown Brasserie (its name a riff on Toronto’s pig-farming past) that was setting up shop just a few blocks west of barbecue stalwart The Stockyards. On Friday, the restaurant had its grand opening and we stopped in to check it out.

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The Informer

Gimme Shelter

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Cottage of the Week: $8.5 million for a Lake Muskoka log cabin

ADDRESS: Peninsula Road, Port Carling

NEIGHBOURHOOD: Lake Muskoka

AGENT: Richard Scully, Harvey Kalles Real Estate Ltd., Brokerage

PRICE: $8,495,000

THE PLACE: This giant log cabin overlooking Lake Muskoka proves that the classic cottage can be both rustic and luxurious.

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The Dish

From the Print Edition

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A gourmand’s guide to haute dogs for the grill

Innovative butchers are digging up old family recipes and mixing exotic meats with offbeat flavourings

Links

(Image: Christopher Stevenson)

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The Dish

From the Print Edition

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David Lawrason offers nine reasons why garnacha makes for great barbecue wine

(Illustration: Jack Dylan)

Backyard sommeliers bored with the usual summer reds (merlot, shiraz, zinfandel) should try fruity garnacha. It is more commonly known by its French name, grenache, but it originated in Spain and thrives in the hot, arid Mediterranean. Despite once being the world’s most widely planted red grape, it was usually considered unfit for fine wine on its own. Its tannin and acidity are low and its alcohol quite high, so it’s most often blended with syrah, mourvèdre and carignan, or torn out of the ground altogether to make way for merlot and cabernet vines. In recent years, however, such leading winemakers as Alvaro Palacios, Hugh Ryman and Norrel Robertson are reviving derelict garnacha vineyards in Spain. The old, gnarled, low-yielding vines make richly fruity, even creamy reds that are dense enough to match red meat textures, smooth enough to drink without aging, and ripe and peppery enough to handle any barbecue sauce yet invented. If you crave something light, garnacha is the base for dry Spanish and French rosés, and there is even a handful of whites made with garnacha blanca. It’s also affordable, so you can mix a case of different styles to keep your deck and dock guests happy all summer long.

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The Dish

From the Print Edition

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DIY Barbecue Guide: the perfect grill is much cheaper than you might think

Forget the fancy gadgets. Really good barbecue is about fire, smoke and meat

Weber One-Touch Gold

(Image: Christopher Stevenson)

It’s easy to feel overwhelmed in the barbecue store, what with all the guy-baiting gewgaws like infrared burners, Snap-Jet ignition systems and sensi-touch control knobs. They’re impressive features, but they’ve driven the price of a top-of-the-line ’cue well above $10,000. And none of them make your food taste appreciably better. That’s what charcoal and the Weber kettle are for.

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The Dish

From the Print Edition

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DIY BBQ Guide: three meat delivery services for locavores who can’t fit a side of beef in their freezer

From farm to freezer

(Image: Joel Kimmel)

Being a locavore doesn’t come cheap. While buying in bulk can help, not everyone has a minivan and a deep-freeze big enough for a side of beef. The solution? Meat boxes, delivered monthly from the farm.

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The Dish

From the Print Edition

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DIY Barbecue Guide: how to turn your grill into a smoker for $10

How to turn your barbecue into a miniature smoker using a $10 metal box, a handful of wood chips and a little bit of chutzpah.

Hot Box
1. Buy a smoker box (preferably cast iron) and wood chips (available at Wiener’s Home Hardware, 432 Bloor St. W., 416-922-7043). Apple is a good all-purpose wood, hickory complements chicken and pork, and mesquite is terrific for beef.

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The Dish

From the Print Edition

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DIY Barbecue Guide: how to make the Stockyards’ killer coleslaw

Slaw Society

(Image: Christopher Stevenson)

The debate over tangy versus creamy ends here. Stockyards on St. Clair West makes a killer coleslaw that’s a bit of both.

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The Hype

To-Do List

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The Long Weekender: 9 to 5, Food Truck Eats and six other ways to spend your Canada Day/Pride weekend

Pride, Street Food and Canada Day—that’s what we call a long weekend.

1. 9 TO 5: THE MUSICAL
The ’80s are so hot right now. Ripped skinnies, jelly shoes and Chuck Taylors are all in, samples and remakes of ’80s jams are de rigueur, and this musical is hitting the stage. Based on the cult film of the same name, which starred Jane Fonda and Dolly Parton, this high-energy show is basically the original Horrible Bosses. Three co-workers band together against their dictatorial boss, with a predictably slapstick outcome. June 29 to July 10. $40–$65. Toronto Centre for the Arts, 5040 Yonge St., 416-644-3665, tocentre.com.

2. FOOD TRUCK EATS
Remember when Torontonians were promised more exciting street food, only to see their street food dreams go up in smoke as the Toronto A La Cart program was an utter failure? Here’s hoping this foodie event—which offers up five-spice pork belly buns (El Gastrónomo Vagabundo), cupcakes (Cupcake Diner), south Indian favourites (Tiffinday), kulfi (Joshna Maharaj), barbecue (Buster Rhino’s) and yes, even hot dogs—can prompt a street food revival. And if you’re cottage-bound this weekend, no worries. Organizers are planning follow-up events in August and October. July 2. The Distillery District, thedistillerydistrict.com.

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The Dish

Opening

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Introducing: The Drake Summer School Dining Hall, the first in the boutique hotel’s Dining Roadshow series

The Drake’s dining room was transformed into summer-school kitsch in the space of one weekend. (Image: Gizelle Lau)

The Drake Hotel has never been afraid of a little shtick, and pop-up and quasi pop-up operations have long been a part of that. There’s the Drake General Store (and its two sister locations across the city), the now-defunct Scoops and Tees and its successor the Drake BBQ, a pop-up shop that, in true pop-up fashion, will serve its last pulled pork sandwiches and whoopie pies this Saturday. This summer, the Drake is launching the Dining Roadshow, a sort of in situ pop-up program that GM Bill Simpson told us is “meant to be an exploration over the next year as we plan to expand The Drake.” The roadshow will feature a series of thematically changing restaurant concepts that will be highly theatrical, whimsical and, yes, pretty darn kitschy. The first stop: Summer School Dining Hall.

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The Dish

From the Print Edition

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DIY Barbecue Guide: a goof-proof brick chicken recipe

Goof-Proof Chicken

(Image: Christopher Stevenson)

Barbecuing a whole chicken has never been for the faint of heart: different parts of the bird cook at different speeds, and melting fat burns like napalm. This recipe for spatchcocked brick chicken solves those problems easily. The whole chicken cooks evenly because it lies flat, and indirect heat prevents flare-ups. It’s also hugely impressive to serve.

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The Dish

From the Print Edition

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DIY Barbecue Guide: Three ways to brush up on your ’cue skills

Barbecue 101

(Image: Joel Kimmel)

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The Dish

From the Print Edition

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DIY Barbecue Guide: Rub recipes from three top Toronto barbecue joints

3 great rubs

(Image: Christopher Stevenson)

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