Here’s what went down at the latest members-only Toronto Life Masterclass at Tanto
Here’s what went down at the latest members-only Toronto Life Masterclass at Tanto
If you’ve ever wanted to level-up your home cooking game with techniques from some of Toronto’s top chefs, TL Insider‘s Masterclass series is for you. In early July, a group of insiders gathered at Tanto to see up-close how chef Julian Iliopoulos prepares the Ossington restaurant’s signature duck dish. It’s called duck al hilo—duck by a thread—for the method in which the meat cooks while dangling over a live fire, resulting in a beautifully golden-crispy duck licked with plenty of smoke flavour. On this particular evening, it also resulted in an unforgettable meal. Here’s a look at how the event unfolded.
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![](http://www.facebook.com/sharer.php?u=https://torontolife.com/insider/heres-went-latest-members-toronto-life-masterclass-tanto/&title=Here’s what went down at the latest members-only <em>Toronto Life</em> Masterclass at Tanto&picture=https://torontolife.com/wp-content/uploads/2019/07/T.Life-TantoDuck-0017-2000x1333.jpg&description=If you've ever wanted to level-up your home cooking game with techniques from some of Toronto's top chefs, TL Insider's Masterclass series is for you. In early July, a group of insiders gathered at Tanto to see up-close how chef Julian Iliopoulos prepares the Ossington restaurant's signature duck dish. It's called duck al hilo—duck by a thread—for the method in which the meat cooks while dangling over a live fire, resulting in a beautifully golden-crispy duck licked with plenty of smoke flavour. On this particular evening, it also resulted in an unforgettable meal. Here’s a look at how the event unfolded.
[caption id="attachment_497004" align="aligncenter" width="3600"] The crowd gathered around Tanto's chef's counter for a quick introductory chat with Iliopoulos—with wine and snacks, of course.[/caption]
[caption id="attachment_497005" align="aligncenter" width="3600"] Iliopoulos introduced the star of the evening: the duck![/caption]
[caption id="attachment_497003" align="aligncenter" width="3600"] Iliopoulos called for volunteers to help prepare the duck for cooking.[/caption]
[caption id="attachment_497002" align="aligncenter" width="3600"] The key to duck al hilo: that would be the hilo, or thread in Spanish, by which the duck hangs during cooking.[/caption]
[caption id="attachment_497006" align="aligncenter" width="3600"] Duck al hilo, in progress.[/caption]
[caption id="attachment_497001" align="aligncenter" width="3600"] And here's the finished, resting duck.[/caption]
[caption id="attachment_497009" align="aligncenter" width="3600"] It's time to slice and serve![/caption]
[caption id="attachment_497000" align="aligncenter" width="3600"] Members were invited, and encouraged, to get hands-on with the food.[/caption]
[caption id="attachment_497010" align="aligncenter" width="3600"] And hey, who wouldn't want some duck-fat potatoes to go with their protein?[/caption]
[caption id="attachment_496998" align="aligncenter" width="3600"] Here's the full spread prepared by Iliopoulus, with the duck and those potatoes paired with some juicy red beets.[/caption]
[caption id="attachment_496997" align="aligncenter" width="3600"] Dinner is served.[/caption]
[caption id="attachment_496996" align="aligncenter" width="3600"] And of course, dessert: some smoky flame-grilled strawberry shortcakes.[/caption]
[caption id="attachment_496995" align="aligncenter" width="3600"] The full crew, mid-meal.[/caption]
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