Sep 9, 2007

GO SLOOOOOW! A little problematic though, you'll want to wolf it down!

















































Executive Chef, reds bar & bistro, slow cooked hog
































Chef Mike Steh stewing Fondu-Niagara Gold


Right-Chef Mike Steh and to his right, Paul deCampo, Convivium Leader, Slow Food-Toronto




Here's what you missed over the weekend:

An entire hog slow cooked in its custom cooker that I've discovered IS the only way pork should be eaten. The sensation was such an experience that my DNA has now gene coded pork to how it is meant for consumption. Surely I will reject any future processed loin that is not prepared in this manner. Insofar as saying that, yes, I've become a hog snob one might say... the thing is, to make pork sing and not just grunt and snort, it takes awhile.....a loooooooooong long while to prepare actually. It is definitely slow go to get to.

However, this bogger has learned that the theme of cooking slowly is ironically, gaining speed!

www.slowfood.com

Lifted from their brochure:
Slow Food is a non-profit, eco-gastronomic organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.

Executive Chef Mike Steh of reds bar & bistro (minisculing the name is part of their branding) was on the CheeseB patio for the entire weekend giving perfect examples of what slow food is all about. Saturday offered the PLT (Pork, Lettuce and Tomato) with right off the stem Coloured Sweet Corn dipped in butter and added sea salt granules.

On Sunday, Chef Steh returned and exhibited a Fondu made with Niagara Gold Cheese on reds house-baked bread. For the more adventurous, a choice of pear or apple could be swapped with the bread to dip in the Fondu.

Tangent moment; I think they should just change the name Fondu to Fun-du! Dip, lift, twirl and then munch = fun, period.

Cheese Boutique added to it a topping of Black Truffle slices recently released at CheeseB.

Take the CheeseB-BUS!

Slow Food is an organization born from a concept. To learn more, this coming weekend on September 16 is Picnic at the Brick Works. Going into the final week the event this year is sold out! Good news unless your still wondering how to get in. People are understanding that quality of life is a learned experience. Slow Food tandems a promotion of eco-friendly processes and lifestyle. Keeping with that energy Cheese Boutique is sponsoring a shuttle bus to get you to and from the event, free! It is highly recommended that if attending you take advantage of this service as parking is limited. A convenient and connected link can be taken at Broadview station on the Bloor-Danforth Subway line.

If you can't make it--Cheese blogger will be showcasing the pictures and sampling the food for you. It's a tough job, I know.

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