Listen to Foodie Friday Nov. 4
Nose to Tail Eating – This isn’t your regular over-fried liver.
Listen to News1130 every Friday at 11:05 a.m. for Foodie Fridays!
Chef Fergus Henderson, founder of the St. John restaurant in London started the modern movement of Nose to Tail Eating by using offal (organ and variety meats) and other neglected cuts of meat in his cuisine. In Vancouver we have many a chef presenting delicious cuts of these once overlooked meats. Here are a few spots where you can head to try some gourmet meat dishes featuring some irregular cuts and I guarantee that if you stick to these, your adventure will be a tasty one.
Kits Daily Kitchen – Chef Brian Fowke sources local meat on his ever-changing daily menu. Often seen – Peace Country Lamb Sweetbreads (pancreas) with winter tomato salad or try the Bone Marrow – brown butter broiled
Cibo Trattoria – Chef Neil Taylor works with tasty cuts to produce traditional Italian delights such as Baked Honeycomb Tripe with tomatoes and peppers, Black Pudding, a blood sausage, Pig Trotters, pig’s feet, and Veal Tongue, served crispy with horseradish and salsa verde.
Campagnolo Roma, Campagnolo and refuel – This coming Wednesday, November 9 Chef Robert Belcham is presenting Quinto Quarto Dinner a family style dinner all about nose to tail.The dinner is served alla famiglia at communal tables, showcasing offal.
Wednesday, November 9th, 2011 at 9pm
Tickets are $49 (includes tax & gratuity) & are available at romaquintoquarto.eventbrite.com
Quinto Quarto Menu
antipasto
‘le due cuore’ – hearts of artichoke & pig, pane bianca
primo
rigatoni co’ la pajata – calve’s intestines, fried eggplant
secondo
trippa alla romana – traditional style
contorno
zucca gratinato con cervello di porco – fall squash, pig’s brain, taleggio
insalata
le radice con grugno fritti – beets, celeriac, crispy snout
dolce
sanguinaccio – blood pudding, orange biscuits
Resources
Nose to Tail at Home – food blog
Offal Good – Website
OFFAL those parts of a meat animal which are used as food but which are not skeletal muscle. The term literally means “off fall”, or the pieces which fall from a carcase when it is butchered. Originally the word applied principally to the entrails. It now covers insides including the HEART, LIVER, and LUNGS (collectively known as the pluck), all abdominal organs and extremities: TAILS, FEET, and HEAD including BRAINS and TONGUE. In the USA the expressions “organ meats” or “variety meats” are used instead.
St. John Restaurant – Fergus Henderson
Wine Pick this Week – South Africa at Marquis Wine Cellars
The BC Market has been plagued with sub-par South African Wines, but Marquis Wine Cellar Owner John Clerides is putting an end to that as he’s sent his manager, Keven McKinnon to South Aftrica on a seek and discover mission to source out some of the better wines the country has to offer.
There’s a list up on the website of 60 unique wines the are not only flavourful, but also well priced and sustainable.
Check out the booklet on the Marquis Website.
Pick of the week – 2005 Backsburg Family Reserve Red
This family run winery based in Paarl South Africa has over 200 hectares under vine. This red is a combination of Cabernet Sauvignon, Merlot, Cabernet Franc, Shiraz and Malbec. The wine isn’ made every year, only in those that produce the best fruit. On the nose there’s lots of ripe red berry, cassis, plum, and tobacco. This savoury number is drinking well now as the tannins have softened and the cedar, vanilla and plum are all present as you sip a mouthful.
This is a great match for venison, lamb and roasts and would make a great holiday gift for the particularly nice people on your list.
Try The Wines of South Africa at Hawksworth Restuarant on November 16 from 7-9:30 pm $135
https://goodlifevancouver.com/the-wines-of-south-africa-dinner-at-hawksworth-restaurant/
