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July 2014

#BurgerGlory

July 25 @ 7:30 pm - 11:55 pm
|Recurring Event (See all)
Weekly

You may feel inclined to ask our chef how the burger at Mercer Hall is made.  What will follow is a lengthy and technical description of the how and why behind sous-vide cooking. See below for the condensed version + join us Friday nights for #burgerglory Ontario beef is ground and hand-formed into patties weighing in at no-less-than 6oz of pure beef, no filler. Each patty is vacuum sealed with a touch of bacon fat and cooked sous-vide to exactly 58…

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August 2014

#BurgerGlory

August 1 @ 7:30 pm - 11:55 pm
|Recurring Event (See all)
Weekly

You may feel inclined to ask our chef how the burger at Mercer Hall is made.  What will follow is a lengthy and technical description of the how and why behind sous-vide cooking. See below for the condensed version + join us Friday nights for #burgerglory Ontario beef is ground and hand-formed into patties weighing in at no-less-than 6oz of pure beef, no filler. Each patty is vacuum sealed with a touch of bacon fat and cooked sous-vide to exactly 58…

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#BurgerGlory

August 8 @ 7:30 pm - 11:55 pm
|Recurring Event (See all)
Weekly

You may feel inclined to ask our chef how the burger at Mercer Hall is made.  What will follow is a lengthy and technical description of the how and why behind sous-vide cooking. See below for the condensed version + join us Friday nights for #burgerglory Ontario beef is ground and hand-formed into patties weighing in at no-less-than 6oz of pure beef, no filler. Each patty is vacuum sealed with a touch of bacon fat and cooked sous-vide to exactly 58…

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#BurgerGlory

August 15 @ 7:30 pm - 11:55 pm
|Recurring Event (See all)
Weekly

You may feel inclined to ask our chef how the burger at Mercer Hall is made.  What will follow is a lengthy and technical description of the how and why behind sous-vide cooking. See below for the condensed version + join us Friday nights for #burgerglory Ontario beef is ground and hand-formed into patties weighing in at no-less-than 6oz of pure beef, no filler. Each patty is vacuum sealed with a touch of bacon fat and cooked sous-vide to exactly 58…

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#BurgerGlory

August 22 @ 7:30 pm - 11:55 pm
|Recurring Event (See all)
Weekly

You may feel inclined to ask our chef how the burger at Mercer Hall is made.  What will follow is a lengthy and technical description of the how and why behind sous-vide cooking. See below for the condensed version + join us Friday nights for #burgerglory Ontario beef is ground and hand-formed into patties weighing in at no-less-than 6oz of pure beef, no filler. Each patty is vacuum sealed with a touch of bacon fat and cooked sous-vide to exactly 58…

Find out more »

#BurgerGlory

August 29 @ 7:30 pm - 11:55 pm
|Recurring Event (See all)
Weekly

You may feel inclined to ask our chef how the burger at Mercer Hall is made.  What will follow is a lengthy and technical description of the how and why behind sous-vide cooking. See below for the condensed version + join us Friday nights for #burgerglory Ontario beef is ground and hand-formed into patties weighing in at no-less-than 6oz of pure beef, no filler. Each patty is vacuum sealed with a touch of bacon fat and cooked sous-vide to exactly 58…

Find out more »
September 2014

#BurgerGlory

September 5 @ 7:30 pm - 11:55 pm
|Recurring Event (See all)
Weekly

You may feel inclined to ask our chef how the burger at Mercer Hall is made.  What will follow is a lengthy and technical description of the how and why behind sous-vide cooking. See below for the condensed version + join us Friday nights for #burgerglory Ontario beef is ground and hand-formed into patties weighing in at no-less-than 6oz of pure beef, no filler. Each patty is vacuum sealed with a touch of bacon fat and cooked sous-vide to exactly 58…

Find out more »

#BurgerGlory

September 12 @ 7:30 pm - 11:55 pm
|Recurring Event (See all)
Weekly

You may feel inclined to ask our chef how the burger at Mercer Hall is made.  What will follow is a lengthy and technical description of the how and why behind sous-vide cooking. See below for the condensed version + join us Friday nights for #burgerglory Ontario beef is ground and hand-formed into patties weighing in at no-less-than 6oz of pure beef, no filler. Each patty is vacuum sealed with a touch of bacon fat and cooked sous-vide to exactly 58…

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#BurgerGlory

September 19 @ 7:30 pm - 11:55 pm
|Recurring Event (See all)
Weekly

You may feel inclined to ask our chef how the burger at Mercer Hall is made.  What will follow is a lengthy and technical description of the how and why behind sous-vide cooking. See below for the condensed version + join us Friday nights for #burgerglory Ontario beef is ground and hand-formed into patties weighing in at no-less-than 6oz of pure beef, no filler. Each patty is vacuum sealed with a touch of bacon fat and cooked sous-vide to exactly 58…

Find out more »

#BurgerGlory

September 26 @ 7:30 pm - 11:55 pm
|Recurring Event (See all)
Weekly

You may feel inclined to ask our chef how the burger at Mercer Hall is made.  What will follow is a lengthy and technical description of the how and why behind sous-vide cooking. See below for the condensed version + join us Friday nights for #burgerglory Ontario beef is ground and hand-formed into patties weighing in at no-less-than 6oz of pure beef, no filler. Each patty is vacuum sealed with a touch of bacon fat and cooked sous-vide to exactly 58…

Find out more »
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