Go Away, Gastropub

I ran into a chef friend of mine at my son’s baseball game the other Sunday. I asked him what he was up to, and after a harrowing tale about his time as private cook for an online poker billionaire, he confessed he was putting wheels in motion to open a restaurant.

I asked him when, where and what. He wasn’t sure, but said he was scanning food trends for inspiration.

“Don’t do a pork belly bahn mi,” I said.

Gastropub burger with truffle fries

As serendipity would have it, I had also been discussing the possibility of opening a restaurant with a friend. A unique opportunity had arisen, and we were exploring it. Which got me to thinking about what kind of food I would serve. I would not serve a pork belly bahn mi. More


Au Pied de Cochon — Skinny Girls Roadshow LIVE from Montreal

A few years back, my pal Donnie brought a “duck in a can” over to our house. It was a dish he had experienced at a restaurant in Montreal that had changed his life, and convinced them to let him take one home. He and his wife Monica had texted me photos from the restaurant of whole pig heads passing by their table on large platters.


The restaurant was called Au Pied de Cochon — “The Foot of the Pig” — and the “duck in a can” was duck meat, gravy and foie gras cooked in a can and then opened and poured over mashed potatoes and bread at table. A perfect example of Quebecois cuisine. More