PORTOBELLO at the
Pulled Pork Poutine
When the locally beloved Portobello Deli
(best doughnuts in town) reopens in mid-December after undergoing extensive
renovations, its popular made-to-order
sandwich bar will be expanded to include
a fancy open-flame rotisserie and smoker.
While we have always loved Portobello’s
succulent brisket and charred pork ribs, after
an early sneak preview, the to-die-for pulled
pork now ranks as our new favourite.
Meltingly tender and fabulously juicy, the
slippery smoked shreds are tinged with a
crispy blackened crust that has hints of zesty
orange peel, spicy paprika and something
sweetly anise-y. Whatever they put in that
awesome rub, we want the recipe.
“I could tell you, but then my secret would be
out,” Executive Chef Isabel Chung teases.
The luscious pork comes in numerous
dishes: tossed into breakfast bowls,
sandwiched between buttermilk biscuits and
stuffed into baked potatoes. But the standout
rendition is a barbecue poutine folded with
crushed potatoes, cheese curds, double-smoked bacon and smoky IPA sauce. It’s too
good to keep secret.
RED DOOR BISTRO
Smoked Beef Tenderloin
For Executive Chef RD Stewart, the greatest
joy of running a small bistro in a large
resort is that he can cook to his own beat.
“Everyone offers a rack of lamb, salmon,
steak,” he explains. “When you come here,
you can still have the staples, but we try to
do them a little differently.”
His smoked beef tenderloin is a case in point.
Sure, it’s a steak. But it’s an uncommon cut,
which he serves in two small medallions as
an appetizer. Although exceptionally tender,
the rear muscle doesn’t necessarily have a
lot of flavour. He helps it along by basting the
pre-cut medallions with mesquite hardwood
smoke in the outdoor Bradley smoker, gives
them a quick pan-flash in butter and olive
oil, pops some grilled king oysters on the
plate and drizzles it all with grainy mustard
“I have not seen anyone else do this in town;
and for me, that’s the beauty.”
604-962-6262 | reddoorbistro.ca
RED DOOR BISTRO