Homer: Are you saying you're never going to eat any animal again? What about bacon?
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.|
|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?|