Google / Social Description

A bit like a lemonade, a bit like a fruit daiquiri minus the rum, a bit like the best thing you can make when the sun is out.

Introduction

This drink is a summer staple, and I don’t think I’ve gone a season without it since learning how to use a blender. A bit like a lemonade, a bit like a fruit daiquiri minus the rum (although if you’re going to add liquor, go with rum), a bit like the best thing you can make when the sun is out.

Google / Social Description

These smoky wings are the perfect recipe for your summer grilling.

Introduction

I knew I wanted to have chicken wings on the menu and I knew I wanted to do something different from the fried wings that are on every sports bar menu from coast to coast. The obvious thing was to put them in our pits to get that flavor on them and then fry them for that wing-crispy crunch everybody loves. The first couple of times we tried it, we smoked the wings too long. They came out of the fryer dry. We finally found the sweet spot by smoking them for about 30 minutes and then chilling them until just before time to serve them. Then, after a quick fry, they’re just right. When you’re planning the timing of your meal, don’t forget that these wings need to be refrigerated for 1 hour before they are fried and served.
 

Google / Social Description

Spicy, smoky and packed with heat, these Fire-Roasted Jerk Chicken Skewers is inspired by Jamaican and Caribbean flavors.

Introduction

They say you are what you eat, and when it comes to this island-inspired recipe, we’re perfectly okay with that. Spicy, smoky and packed with heat, our take on Fire-Roasted Jerk Chicken Skewers is inspired by Jamaican and Caribbean flavors like allspice, Scotch bonnet peppers and dark rum. With a wet marinade of garlic, onion and ginger, and brown sugar, this fiery hot chicken gets an instant caramelization when it hits the heat. Grilled over the fire and served on a skewer, this explosive dish makes any summer meal that much more colorful.

Google / Social Description

It’s only natural that ripe tomatoes and marigolds are a perfect pairing.

Introduction

Of the hundreds of fruits and vegetables we nurture on our farm, perhaps none is heralded and revered as much as the tomato. In our annual pursuit of warm-from-the-sun, vine-ripe flavour, we grow many, many types. Tomatoes are so essential in our kitchen that with so many variables on our biodynamic farm, we hedge our bets with variety. As the season comes and goes so do many individual types. One thing never changes, though: in every long row of tomatoes, every other plant is a fragrant marigold bush. Their perfume annoys the heck out of various pests, so our tomatoes are pest-free. We’ve also discovered that marigolds are beyond edible—they’re delicious. Their bright multicoloured flowers have a light, sweet fragrance, while their tender frond-like leaves have a deeper herbaceous fla vour. It’s only natural that ripe tomatoes and marigolds are a perfect pairing. It’s also epically validating for our farm.

Pickle the onions the day before you need them. You’ll find the pleasingly bitter flavour of the Campari pairs well with the tart, sweet tomatoes.

Google / Social Description

A freshly toasted tortilla base, a smear of hearty, earthy lentils, topped with your favourite grilled meat, fish, or vegetable.

Introduction

In our fire garden anything can happen on a taco. We love flavourful flexibility and often share a particularly scarce or special ingredient with our guests, who in turn love the chance to try a new flavour. With Handmade Tortillas as a base and our simple taco pit formula, you’re just a few tasty ideas away from a great taco bar, too. Begin with a freshly toasted tortilla base, anchor the flavours with a smear of hearty, earthy lentils, then nestle in your favourite grilled meat, fish, or vegetable. Top with a complementary spicy, tangy slaw. It’s impossible to eat just one, so plan ahead.

Google / Social Description

No wood oven in your kitchen? No worries. A cider-brined pork loin roasted in an oven is still a beautiful thing.

Introduction

A feast is for sharing your very best—and lots of it. We always bring as many different flavours to the table as possible, so each evening’s meat course is a duo of cuts. We always pair something slow from the smokehouse, like Smokehouse Pork Belly (page 159) or Smokehouse Brisket (page 155), with something fast from the hearth or wood oven, like Wood-Grilled Butcher’s Steak (page 161). On pork night, we serve smoked bellies with wood-roasted loins and our signature four-step pork loin play. First, the wet-brine method adds savouriness, sweetness, and a hint of apple flavour. Second, we slowly render and crisp the fat cap of the loin over one fire then, third, give it a fierce finishing roast with another fire. Lastly, a rest. No wood oven in your kitchen? No worries. A cider-brined pork loin roasted in an oven is still a beautiful thing.

Google / Social Description

Sweet Gorgonzola paired with bitter and charred grilled radicchio is fantastic— especially if used to stuff pork tenderloin.

Introduction

Soft and sweet Gorgonzola paired with bitter and charred grilled radicchio is fantastic— especially if used to stuff pork tenderloin. This tender cut is always a hit at my table, but tenderloin often needs help to step up its flavor, usually with a marinade or a sauce. Here I’ve marinated and stuffed it. Because why wouldn’t you?