June 2008

From: Sauce It Up

Jaydine Sayer
Front Desk

Chicagoans love to grill outdoors so much, you're likely to see parka clad men and women toiling over grills in the dead of winter.(Those oven mitts? They're for warmth, not safety). But now that it's officially summertime, grillers can take to their porches and patios without worry of frostbite. Of course, sometimes it's nice to have someone do the work for you-even die-hard grillers around here appreciate the succulent meats topped with a seriously divine sweet and tangy barbecue sauce at Tavern at the Park. But don't worry, you don't have to be a Chicago resident to enjoy it frequently. We wrested the recipe from Executive Chef John Hogan just for you(OK, for us too).

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

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

Directions: Place vinegar over heat to boil. Once it is boiling, add cherries and steep for 1 minute. Next, add barbeque sauce and cola and simmer for 2-3 minutes. Finally, pour mixture into blender of food processor and blend. Serve!

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