The collaborative concept offers a fantastic opportunity to explore our incredible food scene with some of the most innovative chefs in the city. The pop-up launched on June 3 with Chris Locke (Eco Chef, former Executive Chef of Marben, farm-to-table extraordinaire, and fermentation and preservation guru).

Salvo and Locke worked side-by-side at the outdoor grill at the front of the restaurant. Perfectly situated, they caught the attention and curiosity of the Saturday night onlookers  in search of dinner options.

At this kick-off event with Chef Chris Locke, they created four special dishes both for dine-in and take-away.

The Carrot Dog is a vegan version of a hot dog. Salvo explained they had this idea to do a carrot dog and had experimented with various ways to achieve the satisfying flavours and textures. First they used dehydrated roasted carrots, then piled on horseradish mustard, ramp & bread and butter ‘green relish’, all stuffed into a pillowy house-made potato bun. A delicious choice even for meat eaters and yes, it is very convincing both in taste and consistency.

Grilled Fogo Island Squid are grilled to a mouth-watering tenderness beautifully presented with squid garum glaze over a bed of white navy beans, ramp ‘pesto’, and fermented chilli harissa. Then, topped with bronze fennel for a stunning presentation.

The season of locally sourced asparagus  has arrived Salvo tells us they’ve sourced this batch from Clearwater Farms in Newmarket. There’s nothing like fresh flavourful spears grilled to perfection with a slight crunch. Served with spruce cured lardo, puffed rice granola, and douchi butter.

Grill Turnip Salad is refreshing and tasty. Served with their “fun ballpark” vinaigrette and millet dukkha made for a creative option for vegans and non-vegans alike.

The Summer BBQ Series has four additional chefs in the city secured for future dates. More chefs, dates, menus to come. Keep up to date on The Dog & Tiger’s social media pages for more announcements. They have already secured the following…

Bennett Jacobs (chef) & Anthony Fushell (owner) – Bennett and Anthony have joined forces to create Peaches, a queer-friendly and hella quirky sports bar in Parkdale — they will be grilling at The Dog & Tiger on June 10th.

Spencer Cryan of Pasture Butchery – Spencer brings a focus on charcuterie and whole animal butchery, specializing in using Ontario’s pasture-raised animals.
Jordan Oetelaar (Chef) & Jef Edwards (Executive Chef) – At Ration Food Lab & Ration Beverley the focus is zero-waste contemporary Canadian cuisine. It’s always sustainable and absolutely delicious.

Michael Lam – As the Chef and Owner at Good Behaviour Ice Cream, Michael creates some of the most creative and delicious ice cream flavours in the city.

Taylor McMeekin – As the Executive Chef of The Drake Hotel and Fogo Island Fish, Taylor is on the cutting edge of sustainably sourced food and delicious dishes.

The Dog & Tiger Kitchen and Bar also offers the main menu as well as daily specials during the pop up events.

Oh, and the patio is dog friendly!

Website: thedogandtiger.com

Address: 537 College Street, Toronto

The post Summer BBQ Series pop up features Toronto chefs at The Dog & Tiger appeared first on Toronto Guardian.

Mouth watering? You can recreate his recipe here…

Chorizo Hand Pie Recipe
By Chris Locke, Executive Chef of Marben Restaurant, The Cloak Bar and Rōdie
Makes 10

Ingredients

Chorizo:

-225g Ground Pork, preferably free run, hormone and antibiotic free
-115g Tomato Paste
-2 tsp Smoked Sweet Paprika
-¼ tsp Cayenne
-½ tsp Garlic Powder
-¾ tsp Onion Powder
-¾ tsp Salt
-1 tsp Chicken Stock
-¼ tsp White Vinegar

Shortcrust Pastry:

-225g Unsalted Butter
-454g All Purpose Flour, preferably stoneground organic
-1 tsp Salt
-Ice Water

Filling:

-240g Chorizo (recipe above)
-160g Cheese Curds, Chopped
-50g Brown Onion, Diced
-240g Oven Fries, Defrosted, Roughly Chopped

Also needed:

-Egg Wash

Directions

Shortcrust Pastry:

1. Combine flour and salt

2. Grate cold butter into flour, dipping the butter into the flour before each grate. This will keep the flakes of butter separated.

3. Add cold water little by little until the dough just comes together.

4. Form into a dough ball and store wrapped in cling wrap in the fridge. Dough is ready for use after 1 hour.

Chorizo:

1. Combine all the ingredients in a bowl and mix together thoroughly.

Filling:

1. Combine all the ingredients in a bowl until thoroughly combined.

Rolling & Assembly:

1. Remove the pastry from the fridge and roll out on a lightly floured surface to quarter inch thickness.

2. Cut 6 inch circles and set the pieces aside.

3. The dough is forgiving and will allow a re-roll from the offcuts if need be. The aim is to get 10 circles.

4. Lay out the pastry disks and place 80g of filling in the centre of each circle.

5. Lightly dampen half of the circle with water, then lift the sides to come together so the damp side is connected to dry.

6. Firmly press the pastry together using thumb, index and middles fingers, starting in the middle, until the pie is fully sealed.

7. Continue with the remaining pies.

8. Brush with the egg wash.

9. Place pies in the fridge to rest while the oven is preheated to 400F.

10. Bake the pies for 20-30 minutes until golden brown and piping hot.

11. Remove from the oven; allow to cool before enjoying.

The post Chef Chris Locke’s recipe for Chorizo Hand Pie appeared first on Toronto Guardian.