Page 29 - Taste_and_Travel_International

NEW BRUNSWICK DESTINATIONS

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SERVES 6–8
Chartreuse Riviera Style

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Sackville’s a thriving university city and the home of massive
wetlands and of twin restaurants, Coy Wolf Bistro and Black
Duck Café. Finding restaurants of this calibre in relatively rural Pork Shoulder 2 lbs 1 GRIND the pork in either a
New Brunswick is an utter joy. Chef Alan Barbour is at the Celery Stalks 2, chopped meat grinder or food processor,
stoves and Sarah Evans, his wife and partner, is one of the most Green Onions then add the chopped
dedicated foragers I’ve met. It’s an ultimately seasonal dining 1 bundle, chopped vegetables, herbs and chicken
experience and if you’re there in the spring as I was, begin with Flat-Leaf Parsley livers. Process to combine.
the cocktail Sarah names the ‘Seaside Negroni,’ which includes 1 bundle, chopped 2 TRANSFER to a bowl and add
pickled samphire greens that she’s harvested. Hop shoots, the bread crumbs. Mix well
snipped from the courtyard, are a most special springtime Garlic 3 cloves, chopped while adding salt and lots of
treat, wrapped in paper-thin slices of house-cured stesa bacon. Chicken Livers 8 oz freshly ground pepper. Heat
The pencil-shaped bundle is served with yarrow leaves and Panko or Dry a pan and fry a small sample
steamed wild mustard. Sarah makes the raspberry vinegar to Breadcrumbs 1 cup of the pork mixture, cooking
top the fat Brunswick oysters. Tarragon, Thyme, Basil well. Taste and adjust the salt
The PEI mussels filled the shells that Barbour steamed in to taste and spices to your liking. Stuff
Sarah’s homemade chokecherry wine and heaped with ‘frites.’ the Swiss chard leaves and
The sauce was enriched with cream and may have been the Fresh Swiss û steam the vegetable packages.
Chard Leaves
most delicious rendition of this dish I’ve ever tasted. Lobster When ready to serve, spoon
noisette was spring in a bowl… sweet local bay lobster, curled Pine Nuts, Black Olives, the reduced stock over the
Goat Cheese to garnish
fiddlehead fronds, browned bits of home-cured pork and small packages.
strips of Irish Moss, a seaweed that is too rarely used on Chicken Stock as needed,
regional menus. reduced to a glaze 3 GARNISH with pine nuts, black
Cheeses from the province and also Nova Scotia were, for olives and a bit of goat cheese.
me, a perfect ending but the crème brulée is a favourite
amongst the regulars. The motto of this creative pair is simply ûŗ )/Ũ (Ũ &-)Ũ/- Ũ Ũ & ( " Ũ& Ũ) Ũ ! Ũ),Ũ (3Ũ0 ! . & Ũ
“Our food tells our story” and from the ever changing menu, it b0 -- &cŨ-/ "Ũ -Ũ'#(#Ũ4/ "#(#-U
certainly does. ŗ

JANUARY–MARCH 20185 TASTE;5TRAVEL INTERNATIONAL 27