Last year, Cindy Lazarenko of Culina Highlands scooped one of the top 10 positions awarded by enRoute, but this year, no Edmonton restaurants made the grade. Still, Calgary is but a short jaunt, and our sister city to the south is the home of one of the winners, Charcut Roast House, the new restaurant in the Hotel Germain.
I visited Charcut in June while on a Travel Alberta tour of the south part of the province, and it is a truly innovative concept - hopelessly devoted to meat. The restaurateur and chef duo, Connie DeSousa and John Jackson, make all their own charcuterie in house. They actually brought a pig's head (face missing, don't worry, it looked like a meat-stuffed football) to the table to show us one of their house-made creations. Charcut was also the first time I'd ever tasted a dish made of bone marrow, and it was so buttery rich (and plated in serving dishes made from hollowed-out bones) I have since searched for it on many a menu. This search is usually in vain...although last night at Gold Medal Plates, Bronze Medal Winner Shane Chartrand used bone marrow in a sweet pea puree that accompanied his monkfish-stuffed steak tartare. Go Shane!
Here's what enRoute judge and food writer Sarah Musgrave had to say about Charcut Roast House: “In a city of steakhouses, Charcut is a meathouse. Their version of the Cowtown standby, the prime rib special, sees locally sourced, range-fed beef strung up, smoked, spit-roasted and dripping with jus.”
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