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    Dad’s Day Burger Specials

    Let’s face it. If the grill is on, Dad’s usually the one manning it. This weekend, if your pops wants to truly relax, take him out for the burger he’s craving. Here are a few specials around town.

    SKYBOKX 109 GastroSports
    319 Speen Street, Natick
    508-283-1554
    www.SKYBOKX109.com

    Can Dad finish the Grand Slam Burger Challenge? Starting Sunday, June 19, GastroSports at SKYBOKX will offer a 5 pound dish, created by executive chef Noah Gagnon, consisting of eight quarter pound beef burger patties, one pound of pulled pork, four slices of American cheese, coleslaw, onion strings and smoky corn relish, all sandwiched between a hamburger bun. If that’s not enough for your papa bear, it also comes with a side of Cajun-dusted tater tots, a whole pickle, and a side salad tossed with a low-calorie dressing. Low-calorie dressing? That’s like ordering a diet soda with 12 donuts.

    The challenge is simple; succeeding is harder. Guests who consume the entire meal (burger, pickle, tots and salad) in 25 minutes or less, will get the entire meal for free.

    The Grand Slam Burger Challenge from GastroSports at SKYBOKX 109.
    The Grand Slam Burger Challenge from GastroSports at SKYBOKX 109.

    Bar Boulud, Boston
    776 Boylston Street, Boston
    617-456-5300
    www.barboulud.com/boston

    On Father’s Day this Boylston Street bistro is offering dads just what they want – a burger and a cocktail. Chef de cuisine Jonathan Kilroy, and resident sommelier, David Berube, have created a pairing of Bar Boulud’s Classic Burger topped with cheddar cheese, lettuce, tomato and onions, served alongside crispy housemade fries, and a in-house Barrel-Aged Knob Creek Rye and Capano Antica Formula Manhattan. The pairing, $25, will be served noon to 10:00 pm on Sunday. June 19th.

    The following day, head back to Bar Boulud for the unveiling of chef Jonathan Kilroy’s and pastry chef Robert Differ’s Summer creations like chicken panzanella with grilled fennel, arugula, oregano, tomatillo, and a gazpacho dressing; a sweet corn risotto with Maine lobster and thyme gremolata, and their refreshing fruity dessert with macerated blueberries, petit biscuit, pistachio foam, blueberry ice cream, and a crispy, caramelized blueberry tuile.

    Bar Boulud's sweet corn risotto with Maine Lobster, grilled corn, mascarpone, and thyme gremolata.
    Bar Boulud’s sweet corn risotto with Maine Lobster, grilled corn, mascarpone, and thyme gremolata.

    Kerry Stantonhttp://chefkerrystanton.com
    Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald. “I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”

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