Based on an old family recipe going back 25 years, Chef Luke Hayes-Alexander is re-imagining Montreal-style smoked meat for the 21st Century. A labour-intensive, three-week process of curing, smoking, aging and steaming transforms humble beef brisket into the tender, flavourful delicacy that has been a Jewish deli staple for more than 60 years.
But that’s where the similarity ends… Chef Luke gives his smoked meat a decidedly modern twist, pan-searing thick slabs of the tender brisket and then wrapping them in 2 hand-made flatbreads, one with a classic combination of homemade mustard and pickles, the other inspired by the Ruben, with Swiss cheese, homemade sauerkraut and a smoky dressing, served along with a creamy, garlic-spiked coleslaw.
Dessert: Mandarin Cake with Kaya Jam
Delicate citrus-scented cake with a rich, Malaysian-style creamy coconut custard, fresh tangerine and crunchy candied ginger. $5
Culinary wunderkind Chef Luke Hayes-Alexander has been cooking professionally since he was 15, much of that time spent making multi-course tasting menus at his critically-acclaimed restaurant, Luke’s Gastronomy in Kingston. Now 23, Luke’s taken his show on the road and can be found innovating in kitchens, pop-ups and events across Toronto and abroad, including the Culinary Theatre at Taboo Muskoka Resort, and his new L.U.S.T. supper club project.
Each month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase.
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