On October 27th the good folks at Evergreen Brickworks held their first annual Evergreen Rodeo fundraiser. If you don’t know about Evergreen, or the Brickworks, you have been missing out. This amazing place in the Don Valley in Toronto is a special place, for so many reasons, and one of our favourite places in the entire city to spend time. Beyond that, there are many programs offered by Evergreen on site, and the funding can always use a helping hand.
Our Marketing Manager, Joel Solish, was lucky enough to be chosen to be on one of the chef teams for the BBQ, and represented himself (Death Row Meals – for more info deathrowmeals.ca) and Pristine Gourmet. On his team was Trish Gill, Executive Chef at The Dock Ellis and The Emerson, Giacomo Pasquini, from Vertical Restaurant, and Bettina Schormann from Earth to Table Bread Bar, in Hamilton. On the day they had the helping hands of Eric Wood, who will soon be opening a new hot spot in the east end of Toronto.
The dish created by the talented group created was: Crostino of sprouted spelt & wheat berry heritage bread topped with a corn & heirloom tomato salad with a dressing of Pristine Gourmet virgin cold pressed canola oil and blueberry infused wine vinegar, tasso ham-style pork belly with cracklings & a peach jalapeno BBQ sauce. That is a mouthful, isn’t it!
For those of you who tried, or did not have a chance to try, the dish at #rodeoBBQ, Joel has decided to share his recipe for the BBQ sauce. People seemed to really love it, and there isnt a lot left over to share so you can make it yourself at home. Get your Ontario peaches before they are gone!
Peach Jalapeño BBQ Sauce
1 lb peaches, cored peeled and sliced
1 small onion, chopped
1 jalapeno, seeded and chopped
2 cloves garlic
((roast for 45 minutes, give or take))
2tbs ginger syrup
½ cup brown sugar
¼ cup ketchup
((combine and blitz))
I don’t really measure, but these are approximate amounts. Can me made hotter or sweeter, depending on your taste.