Monday, July 20, 2009
Good job Google Ads
Just noticed there's an ad for Jewish recipes on this, my pork blog. Well played.
Foie Gras Poutine
Terrence Henry over at the Atlantic heeds my advice and tries the Foie Gras Poutine at Au Pied de Cochon. One of the greatest dishes on the face of the planet.
Thursday, July 16, 2009
Wednesday, July 8, 2009
The Publican...and The Gage...and Schwa
Alright, now for the crazy story of my birthday dinner and this blog's nefariously involvement therein.
So, as you, dear readers, are fully aware, I was under the impression that we would be enjoying the porcine delights of the Publican. See posts below. Well, the reason we were going to the Publican was because we were unable to get a reservation at the notoriously impenetrable Schwa (we've been trying for a year). As it turns out, my wife had, in fact, procured a reservation to Schwa, but didn't tell me as much so as to surprise me.
So, imagine her bewilderment when she saw my blog posts and e-mail to the Publican. Being proactive she phoned the Publican and explained the situation which led to the e-mail response from the Publican posted below. During that phone conversation the kind woman explained that they were having a Father's Day price fixed menu, so my wife made a reservation for that.
To recap, reservations so far Schwa for birthday and Publican for Father's Day.
But the plot thickened.
My wife called me on Friday, the day we were supposed to go to the Publican and said there had been a change of plans. The Publican had sustained water damage from the storm the night before and she had to make reservations somewhere else. Which really meant Schwa had sustained water damage and she had to make reservations somewhere else. Enter The Gage.
The Gage Meal:
Course 1: Scotch Egg Mustard
Course 2: Rillettes Duck and Foie Gras Cherry Compote, Mustard
Course 3: Caramelized Lobster Lemon Quinoa, Basil, Chili
Peppered Angus Hanger Steak Corsican Feta, Watermelon, Red Onion,
Basil, Mint, Aged Vinegar Syrup, Extra Virgin Olive Oil
Dessert: “Bar Snacks” Vanilla Tuille, Milk and White Chocolate,
Stout Pastry Cream, Cashew and Caramel Ice Cream, Pretzel
A good meal, I think the standout was the Rillettes, which I've been wanting to try but haven't. Potted meat goodness. Can't wait to try the pork variety. The caramelized lobster was a bit over seasoned and sweet for me, but my wife really enjoyed it. And conversely the Hanger Steak was a bit under seasoned for me, but it is still my favorite steak.
Of course, the Publican meal remained on Father's Day, what a treat! On top of the four course meal there was a beer pairing. But, not any beer pairing, Father Isaac of the only Trappist Brewery outside of Belgium had flown in from the Netherlands to offer the beers of La Trappe.
Publican Meal
Starters: Spicy pork rinds Slagel Family Farm, Fairbury, Illinois
Chef's selection of oysters
Course 1: A sweet salad of strawberries, beets, mint, ricotta salata, honeycomb and muscatel vinegar
Beer 1: Witte Trappist
Course 2: Smoked Duck Breast
Beer 2: Isad'or (Never before served in the States!)
Course 3: Buckwheat Pasta with Sweetbreads
Beer 3: La Trappe Dubbel
Course 4: Porchetta
Beer 4: La Trappe Tripel
Course 5: Apricot Tart with Oatmeal Ice Cream
Beer 5: La Trappe Quadrupel
The meal was excellent. The smoked duck breast also had these crispy shavings of duck that were great. The sweetbreads were cooked well. The porchetta was fantastic. I had the porchetta at Mado as well and I liked this one better. The one at Mado was very different (more on that in the soon to come Mado recap), the one had an almost hammy taste and was sliced very thin with TONS of fat, oh sweet pork fat how your flavor imbues such wonders on all it touches. The tart was sweet and light and the ice cream was great. The beers were spectacular each with its own character and complexity. We were all impressed as well with the serving sizes. There were three of us and the meal was served family style and we left completely satisfied but not overfull, a tricky thing to pull off. I can't wait to go back.
Ah, but friends there is a final chapter to this story, lest you have forgotten about Schwa. What happened to that reservation?! Well, the reservation was rescheduled for that Wednesday! Yes, The Gage, Schwa and the Publican in a week. And, no, we are not independently wealthy. But, a twist! Due to a family emergency we were forced to cancel the Schwa reservation. However, my wife worked her magic once more and we have a reservation for July 18th, so now you have another blog post to look forward to. Phew, what an adventure. But, there is never a dull moment in the Adventures of Pork.
So, as you, dear readers, are fully aware, I was under the impression that we would be enjoying the porcine delights of the Publican. See posts below. Well, the reason we were going to the Publican was because we were unable to get a reservation at the notoriously impenetrable Schwa (we've been trying for a year). As it turns out, my wife had, in fact, procured a reservation to Schwa, but didn't tell me as much so as to surprise me.
So, imagine her bewilderment when she saw my blog posts and e-mail to the Publican. Being proactive she phoned the Publican and explained the situation which led to the e-mail response from the Publican posted below. During that phone conversation the kind woman explained that they were having a Father's Day price fixed menu, so my wife made a reservation for that.
To recap, reservations so far Schwa for birthday and Publican for Father's Day.
But the plot thickened.
My wife called me on Friday, the day we were supposed to go to the Publican and said there had been a change of plans. The Publican had sustained water damage from the storm the night before and she had to make reservations somewhere else. Which really meant Schwa had sustained water damage and she had to make reservations somewhere else. Enter The Gage.
The Gage Meal:
Course 1: Scotch Egg Mustard
Course 2: Rillettes Duck and Foie Gras Cherry Compote, Mustard
Course 3: Caramelized Lobster Lemon Quinoa, Basil, Chili
Peppered Angus Hanger Steak Corsican Feta, Watermelon, Red Onion,
Basil, Mint, Aged Vinegar Syrup, Extra Virgin Olive Oil
Dessert: “Bar Snacks” Vanilla Tuille, Milk and White Chocolate,
Stout Pastry Cream, Cashew and Caramel Ice Cream, Pretzel
A good meal, I think the standout was the Rillettes, which I've been wanting to try but haven't. Potted meat goodness. Can't wait to try the pork variety. The caramelized lobster was a bit over seasoned and sweet for me, but my wife really enjoyed it. And conversely the Hanger Steak was a bit under seasoned for me, but it is still my favorite steak.
Of course, the Publican meal remained on Father's Day, what a treat! On top of the four course meal there was a beer pairing. But, not any beer pairing, Father Isaac of the only Trappist Brewery outside of Belgium had flown in from the Netherlands to offer the beers of La Trappe.
Publican Meal
Starters: Spicy pork rinds Slagel Family Farm, Fairbury, Illinois
Chef's selection of oysters
Course 1: A sweet salad of strawberries, beets, mint, ricotta salata, honeycomb and muscatel vinegar
Beer 1: Witte Trappist
Course 2: Smoked Duck Breast
Beer 2: Isad'or (Never before served in the States!)
Course 3: Buckwheat Pasta with Sweetbreads
Beer 3: La Trappe Dubbel
Course 4: Porchetta
Beer 4: La Trappe Tripel
Course 5: Apricot Tart with Oatmeal Ice Cream
Beer 5: La Trappe Quadrupel
The meal was excellent. The smoked duck breast also had these crispy shavings of duck that were great. The sweetbreads were cooked well. The porchetta was fantastic. I had the porchetta at Mado as well and I liked this one better. The one at Mado was very different (more on that in the soon to come Mado recap), the one had an almost hammy taste and was sliced very thin with TONS of fat, oh sweet pork fat how your flavor imbues such wonders on all it touches. The tart was sweet and light and the ice cream was great. The beers were spectacular each with its own character and complexity. We were all impressed as well with the serving sizes. There were three of us and the meal was served family style and we left completely satisfied but not overfull, a tricky thing to pull off. I can't wait to go back.
Ah, but friends there is a final chapter to this story, lest you have forgotten about Schwa. What happened to that reservation?! Well, the reservation was rescheduled for that Wednesday! Yes, The Gage, Schwa and the Publican in a week. And, no, we are not independently wealthy. But, a twist! Due to a family emergency we were forced to cancel the Schwa reservation. However, my wife worked her magic once more and we have a reservation for July 18th, so now you have another blog post to look forward to. Phew, what an adventure. But, there is never a dull moment in the Adventures of Pork.
Tuesday, July 7, 2009
Sorry
OK I know I started this and then disappeared, I need to catch up...so to come soon a full report on the trip to the Publican (and the funny story that surrounds it), as well as the beginning of my look back on past pork adventures in Montreal and Portland.
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