At CHARCUT, Calgary’s very meaty, very hot spot, there is no getting away from it –being a carnivore rules. It’s absolutely local, chef-driven cuisine. Chef/Owners John Jackson and Connie DeSousa with co-owners Carrie Jackson and Jean Francois Beeroo have had their rotisserie and char-broiler custom built – if kitchen gear can be magnificent, theirs is! They have a vintage-style slicer and a hand-crafted, charcuterie eating bar.
Their food is is edgy and absolutely delicious. Pigs head mortadella is spiked with pistachios and truffles. Shaved lamb ham has been cured and ‘slowly aged’ before being topped with grated Gruyere. Crispy chicken skin makes it to the menu in a salad with buttermilk dressing. A heart-stopping version of poutine is smothered in truffle gravy. Mains are char-boiled and wood-smoked. Butchering is done on site and hung till tender and perfect. The mixologist is one of the best in the city, handcrafting cocktails with organic juices and premium, small-lot spirits.
And they have a BEER cellar where special beers are aged before serving. Attention to flavour, locale and detail continues to dessert…Saskatoon berries are layered with cheesecake in a small Mason jar. Cookie crunch gelato is served in sea salt sugar cones and if you crave chocolate, the cookies are still warm when they’re served along side, what else, a tiny mint/vanilla milkshake. MMMmmmm….
In 2010 they decided to cook outside for Food Day Canada. They named it “Fast Slow Food” and grilled from noon till dusk on 9th Avenue. There was Spragg Farm’s Smoked Kielbasa Sausage with Fennel Kraut and Sylvan Star Gouda, an Okanagan Cucumber and Green Bean Salad with Pickled Pearl Onions & Vital Green’s Organic Yogurt Dill Dressing. But the main event was all day Spit Roasted Spragg Farm’s whole Pig Porchetta with Alberta grown Brassica Mustard and Organic pink Turnips. This helped influence them to create the wildly successful Alley Burger food truck, one of the first in western Canada.
Both Connie and John participated in Love Your Lentils Canada with a fabulous recipe for Lentil Scones with Country Ham & Cheese Curds.(below left)
Food Day Canada 2012 Menu
TABLE SNACKS – STARTERS
Slow Roasted Heirloom Beets- House-made soft goat cheese, mint, basil
House Baked Soft Pretzels- Kitchen Pickles, Brassica mustard
Heirloom Tomatoes with Fresh Mozzarella- Lemon and Highwood Crossing Organic Canola Oil
HOUSE-MADE SAUSAGE & CURED MEATS
Lonzino- Italian pork bar snacks flavoured with pepper, citrus and fennel
Share Burger CHARCUT Style- roasted garlic sausage patty, cheese curds, with a fried egg
Boudin Blanc Sausage Skillet- Mildly spiced pork and veal sausage served with a soft poached organic egg
CHARBROILED – WOOD SMOKED – ROTISSERIE
Spit Roasted Spring Creek Prime Rib- Roasted garlic and horseradish
Fire Grilled Ewe-Nique Farm’s Lamb- Farmers Market English peas, shelling beans, arugula pistou
Grilled Whole Fish- Broxburn tomatoes, Jungle Farm’s spinach
Slow Roasted Heritage Chicken- Heirloom carrots, house-cured bacon
Spring Creek Butcher Steak- Chimichurri, arugula, fried matchstick potatoes
Smashed Poplar Bluff potatoes with sour cream, garden rosemary and house-cured bacon
CHARCUT Roast House is one of approximately 250 restaurants participating in Food Day across Canada. To reserve a table, contact them at the number below.
CHARCUT Roast House est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez CHARCUT Roast House directement, au numéro ci-dessous, afin de faire votre réservation.