All events for DROP-IN DINNER: Montreal Smoked Meat, Reimagined by Luke Hayes-Alexander

LAST CHANCE 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…