In our house, Father’s Day usually starts with early morning whispers in my ear. It’s my girls who can barely contain their excitement as they sneak downstairs to whip up a special surprise meal for Daddy. We’ll roll up our sleeves and spend much of the day in the kitchen getting ready to host dinner for all the wonderful fathers and grandfathers in our extended family.
Here in Toronto (Ontario, Canada) where we live—where we are bundled up indoors for much of the year—Father’s Day is the perfect time to take the party outside. To come up with just the right menu to please all our deserving dads, we decided to turn to the experts this year. We headed to glamorous dbar at the new Four Seasons Hotel Toronto where Chef Tyler Shedden was happy to help.
The menu at dbar has most dads drooling at first glance. Chef Tyler chose two classics that are not only easy to recreate, but are sure to be a crowd-pleasers—and, the most popular items on the menu: The Yankee and The Firehouse #312 (named after the famed firehouse right next door) hamburgers (recipes below). We think it’s the special sauces and toppings, though, that make these burgers stand out.
My little Chefs, Amoryn, nine, and Ella, seven, were thrilled to don pink aprons and tiny hats and learn all the tips and tricks involved in making these perfect backyard grill specialties for Dad. Try these out at your house?
Wishing you all a Happy Father’s Day, from our family to yours!
THE YANKEE: beef patty, iceberg lettuce, tomato, Vidalia onion, cheese, pickles, sesame bun, Yankee Sauce (see below)
THE FIREHOUSE #312: beef patty, BBQ pulled pork, Boston lettuce, cabbage coleslaw (recipe below), cheddar bun, Firehouse Sauce (recipe below)
½ tsp (2 ml) white vinegar
1 ½ tbsp (7 ml) mustard
½ tsp (2 ml) black pepper
1 cup (250 ml) ketchup
1 cup (250 ml) vegetable oil
In a bowl, mix all ingredients until combined and thickened. Serve as a side with the burgers.
1 tsp (5 ml) white vinegar
1 tbsp (15 ml) mustard
1 tsp (5 ml) black pepper
2 cups (500 ml) vegetable oil
10 puréed jalapeños (purée in a food processor with 1 cup (250 ml) of water and 1 tsp (5 ml) vegetable oil)
In a small bowl, mix all ingredients until combined and thickened. Serve as a side with the burgers.
1 tsp (5 ml) salt
1 tsp (5 ml) white vinegar
1 tsp (5 ml) vegetable oil
1 tsp (5 ml) mustard
¼ head white cabbage
¼ head red cabbage
1. Combine salt, vinegar, oil and mustard in a bowl. Cut the white and red cabbage into very thin slices and marinate in the mixture.
2. Allow to sit for four hours.
Note: Chef Tyler recommends getting the pulled pork at your local butcher or specialty food shop.
Read more about Toronto in Four Seasons Magazine.
Read our “Concierge Recommendations” for Toronto in Four Seasons Magazine.
Visit our Taste by Four Seasons site for food and chef inspiration.
Toronto, Ontario (Canada)-based Meryl Witkin blogs at AfterMom.com. and works for Four Seasons Hotels and Resorts Corporate Marketing. She is the mom of two little hotel lovers: Amoryn, nine, and Ella Rae, seven. Along with her husband Andrew, they have taken the girls on trips to Montréal, New York, Hawaii, the Bahamas, Maine, Boston, Cape Cod, Florida and the Rocky Mountains—always in search of exciting new experiences to enjoy together. In her free time, Meryl is a creative consultant to Andrew’s new company, StickerYou.com.
View all posts from Meryl
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