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10.56 Wine, cognac and beef broth is reducing as a sauce for hamburgers
10.56 Wine, cognac and beef broth is reducing as a sauce for hamburgers

10.56 Wine, cognac and beef broth is reducing as a sauce for hamburgers

Date4/20/1981
Names
(photographer)
Format
Notes
Original Toronto Star caption: 10.56 Wine; cognac and beef broth is reducing as a sauce for hamburgers.
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0021164F
10.39 Hamburgers have been coated with crushed peppercorns and hit skillet
10.39 Hamburgers have been coated with crushed peppercorns and hit skillet
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Working together: Executive sous chef Snvano Kirisic (far right), who will take over from Didier in April, tastes sauce while Dominic Sousa is busy stirring
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Dominic Zoffranieri: Delta Chelsea Inn's executive chef offers Star readers recipes that give new appeal to cheaper cuts such as stewing beef, wieners, sausages and pot roast
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Hungry strollers on Yonge St., will soon be enjoying these hamburgers Peter Georgopoulos is broiling. Ground beef is also the favorite choice for fami(...)
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