Summer 2008

From: Grilling

Molly Each
Chicago Collection

Forget barbeque from a bottle Tavern at the Park's (130 E. Randolph St., 312.552.0070) signature cherry-cola barbecue sauce is delicious enough to sip with a straw and makes a seductive topper to its grilled double-cut pork chop. Use it all summer on everything from chicken and fish to burgers on the grill. The recipe is criminally simple:

Ultimate Cherry-Cola Barbecue Sauce
Executive Chef John Hogan, Tavern at the Park

1 bottle store-bought barbeque sauce
2-oz. cider vinegar
4-oz sun-dried cherries
8-oz cola

Boil the vinegar, and once boiling, add the cherries and steep for 1 minute. Then add the barbeque sauce and the cola, and simmer for 2 to 3 minutes. Blend in a blender of food processor and serve.

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