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Thursday, 2 June 2011

Hundred Bar + Kitchen - Meat Me There

Lisa Simpson decides to become a vegetarian and Homer, her father, is less than supportive. Their dialogue is as follows:

Homer: Are you saying you're never going to eat any animal again? What about bacon?
Lisa: No.
Homer: Ham?
Lisa: No!
Homer: Pork chops?
Lisa: Dad, those all come from the same animal.
Homer: Riiiight, Lisa....a wonderful, magical animal!

A wonderful, magical animal indeed. Wonderfully delicious and magically capable of transforming into a drool-worthy array of cured meats under the right hands. Case in point: Hundred Bar + Kitchen, which operates under the watchful eye and deft hand of Chef Andrew Cowan.  I sampled a seven course tasting menu in the company of Marlow Moo and his entourage.

Marlow peruses the wine list.
First up: foie gras popcorn. Yes, you read correctly. Healthy whole grain popcorn smothered in luscious, unctuous, and devilishly delicious foie gras fat. It is as decadent as the name suggests and warrants a significant exercise of restraint to avoid dampening our appetites completely.

Cured pork loin with hefty Turkish olives

We tuck into house-cured pork loin with Turkish olives the size of apricots. Each bite is a silky caress of porcine pulchritude chased by a sizeable kiss of tart olives.  Air dried Kobe beef is next; each slice is wafer thin and croons with the rich and sweet essence of beef. Foie gras poutine with bison pastrami raises the bar of decadence to new heights (no photo, alas). The lowliest of vegetables - the potato - is ushered into a veritable royal family of opulent ingredients: smooth and sultry foie gras, gamey bison pastrami and, in a knowing nod to La Belle Province, squeaky cheese curds.

Need a leg up?
 Duck leg confit rests atop a tiny hillock of pillowy gnocchi flecked with proscuitto. So tender, fragrant and yet I am so full. The duck will live, so to speak, to be eaten another day. As will dessert, which features maple-candied bacon and strawberries. It will become my midnight snack in a few hours' time. Our evening at Hundred draws to a close and could accurately be described as a magical mystery tour through the world of decadent, cured meats.

Hundred Bar Kitchen on Urbanspoon

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