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19 | W aterloo C hronicle | T hursday,A ugust 25,2022 w aterloochronicle.ca CHILDREN BORN IN 2018 ARE ELIGIBLE FOR YEAR 1 KINDERGARTEN AND CHILDREN BORN IN 2017 ARE ELIGIBLE FOR YEAR 2 KINDERGARTEN INDIGO TUTORING & CONSULTING Boost Your Child's Confidence and Increase Marks We Love Working with Kids • In-person or online • Perfect tutor matching • All subjects, all grades • Independently, locally owned Contact us at 519-573-1188 • indigo-tutoring.com cording to Mike, they asked for a spicier version of the Hot. "We played with differ- ent mayos (the experimen- tal "lab" idea at work) and the habanero-scotch bon- net mayo came to be," says Mike of the "Xtra Spicy" version. I've struggled through a few very spicy Nashville hots, including at Lancas- ter Smokehouse and a la- va-like version that was prepared at now-closed Red Rabbit in Stratford -- and The Lab's version is in that Scoville category. The heat of the sand- wich starts with a skin-on, boneless chicken thigh double-dipped and dredged with their proprietary blend of seasonings. "It's actually quite sim- ple. It gets fried and there's the spicy mayo and dill- pickle slaw. Our Nashville Hot spice we make in house. And there you have it on a Grainharvest bri- oche," he says. Together, the sandwich captures culinary history and some food science that makes it a hot choice no matter the weather, ac- cording to Mike. "It's just one of our top- selling sandwiches." Andrew Coppolino of Kitchener is author of "Farm to Table" and co- author of "Cooking with Shakespeare." He is the 2022 Joseph Hoare Gastro- nomic Writer-in-Residence at the Stratford Chefs School. Follow him on Twitter @andrewcoppoli- no. FOOD AND DRINK Continued from page 6 SANDO BRINGS THE HEAT The view onto Victoria Street. Andrew Coppolino photo