In my mind, I’m cutting into one of them to see the cross-section, thinking of tongue, which frankly, I don’t really like to do. But from a snout-to-tail point of view, I like that they won’t end up as waste.
At first, I thought they were clever beignets, which provoked a smile, but only briefly, because even though a sweet bit of fried dough is always an expression of genius, I’d have to pass. For all you adventure-seekers, let me know.
This is the work of April Bloomfield of Breslin, a new NYC resto.
Here’s more on roasted snout.
Overkill on the Canadiana, but appropriate enough considering the event.
What fine history is made today
Pacific coast tuna w/chili & citrus vinaigrette
Maple-miso cured Nunavut Arctic char,
pickled vegetables, organic beet relish
Applewood-smoked plains bison, winter root vegetables, local mushrooms,
cauliflower rosemary purée & juniper Niagara red wine jus
Saugeen yogurt pot de crème w/lemon lavender syrup
wild blueberry & partridgeberry compote
Acadian buckwheat honey and sumac tuille
I’ll have a bite of that bison, pls.
“I don’t dig very fussy, highly manipulated plates.”
— Anne Yarymowich
Ask Anne Yarymowich for the most memorable meals she’s ever eaten, and the Executive Chef of the Art Gallery of Ontario will take you first to the Mediterranean and then to an unglamorous quarter in a world culinary capital.
At a Turkish outdoor, seaside café, she orders a striped bass plate that comes cured, like graavlax, to which she matches a glass of rosé. “The flavours,” reminisces Yarymowich, “the ambience, stopping there by chance — it blew my mind.”
In Paris she comes across a working-class cantina called Le Roi de Pot au Feu, the “king” of the humblest of everyday French meals. “They plop a bottle of wine on the table, a gamay, whether you want it or not,” says Yarymowich, and then came the specialty of the house. If you want something else, surmises Yarymowich, the message is clear, “Piss off! … Brilliant!” she laughs….more
The tension between cooking and masculinity has been resolved. It is now perfectly acceptable for men to show passion for food.
— from The Emergence of the Gastrosexual 
Apparently, he’s 33 to 64 years old, passionate about cooking and may also use his cooking to seduce. Curiously, or maybe not, even though he cares about the authenticity of a dish and cooking from scratch, he’s not above buying prepared food. Asian is the style of cooking that captivates him most.
I hope the Gastrosexual doesn’t go the way of the Metrosexual, like a tony sauce that was once a notch on your gastronomical belt, but is now relegated to the catch-all shelf on the fridge door. You don’t want to throw it out because it’s beautifully packaged, it was expensive and still has some cachet.
The sauce calls to you every so often, and you think about it for a minute, and then decide to be honest with yourself.
You’re just not into it anymore.