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

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 profoundly labour-intensive process of curing, smoking, aging and steaming transforms humble beef brisket into the tender, flavourful delicacy that has been a Jewish deli favourite for more than 60 years. But that's where the similarity ends... Chef Luke gives his smoked meat a decidedly modern twist, wrapping it in 2 hand-made flatbreads, one with a classic combination of…