B A C K A L L E Y, History of the BBQ

B A C K A L L E Y
WOOD FIRE BBQ AND AND GRILL
HAUTE RESTAURANT
History of the BBQ
O U R S T O R Y
I want you to hear about
In the beginning, there was fire.
<> Then somebody tossed a hunk of antelope into the embers, and,
àL0, there was barbecue.

I am an ember burning in the heartland of Egypt.
Opening the Mouth of Osiris
I am I. I am Osiris.
I have come because I wish to have come.
Build a bright fire of rags on the west bank of the Nile.
we shall roast the leg of an antelope
Give me charms and incense and saffron cake.
Give all the gods mouths to sing and Dance
Give me raisin cake and beer.
Give me songs green as earth.
Give all the gods mouths to sing
and Bless me with ancient dreams.

<> Now a days, if you wander through the back alleys of the BBQ Restaurant mecca of the world, you'll find BBQ joints hidden away doing their smoky flavor-empowering rituals of grilling, smoking, roasting, and baking, all in traditional wood~fired ovens. We at BackAlley Woodfire BBQ & Grill also cook in this time--honored our way, using well-seasoned Canadian hardwood, such as maple and oak, to infuse the food with a natural wood smoke tang.

<> They have been inspired by the many cultures, past arid-present, that have used woodfires for cooking, and they seek to unite their food traditions to bring you a new way of eating. there menu locks to the countries along the Silk Road, where so many great BBQ dishes originated thousands of years ago.

<> The Silk Road connected ancient China's capital city, Xian, to ancient Rome-a 5000mile journey through Central Asia and EGYPT the Middle East. Not only were spices and goods exchanged between East and West, but also religions, cultures, and most important to there philosophy, foods. The foods found on the Silk Road incorporate diverse flavors and cultural blends. Recipes moved in both directions, and it was along this route that Chinese noodles traveled to become Italian pasta and where mezze, kebabs, flatbreads and pit-roasting were omnipresent, albeit under a vast array of names.

<> With many etlulic groups living their unique lifestyles through food, clothing, music, and arts, Kensington Market is a cultural microcosm of Toronto,. Not only does the Market allow to buy fresh local ingredients just~in~time, but it is itself a crossroad of mixed food tastes reflecting the many Silk Road cuisines.

<> They Blend past and present, Silk Road and Toronto. there wood fire ovens are the focus of quest for the ultimate in authentic HATUI, BBQ taste, AND NATURAL FALAVORE , and organic food list, Speaking of organic foods, this is certainly the latest worldwide trend with the range available growing steadily. is what they believe that you will find them as Well as there simple cooking style, unique and memorable in this fine Restaurant.

  <> They have just begun the journey. Join them ! <>

Special prieces for TIG members code Wahooe
Frank Hsu, Chief Grill Jockey & Pit Master

188 AUGUSTA AVENUE, TORONTO ,ON -416- 979 -5557
WWW.BACKALLEYBBQ.COM-
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