Monday, February 4, 2013

Skin + Bones Tasting Menu

Y'all should know by now how much I like Skin + Bones (if not, click here). According to foursquare I've been to Skin + Bones (Twitter: @skinandbonesto, Facebook: Skin+Bonesa staggering 7 times in the last 60 days. Insane! Given, I didn't have dinner there every single time it's still a remarkable number (especially for someone who doesn't work there haha). Having said that, don't you think Skin + Bones deserve a second post on my blog? I certainly do! This post is a recap of a dinner a couple of weeks ago where I went to Skin + Bones with my friends Nic (@NicCanCook), Alex (@chefwh1te) and Stephanie (@Stephaniemmgh). Knowing that I was coming in *again* chef Matthew Sullivan (@GastroMatthew) prepared a tasting menu especially for us *thank you*.

After a couple of cocktails, it was wine time.

Pork Bone Soup Braised Pork Neck and Fermented Daikon
(chef Sullivan made this PBS especially for me :D)

Raw Sea Bream from Nova Scotia marinated in Fermented Mushroom Juice, Raw B.C. Wild Stripped Shrimp.

Oysters with Grapefruit and Tarragon Mignonette

House-Cured Boar Loin with Pickles

Pickled Tongue, Smoked Rabbit Heart Mousse, Pork Rillette

Crispy Chicken Tails Potato Salad

Celeriac Gnocchi with Uni Bottarga Fried Tomato Preserve, Chili and Garlic

Roasted Perth Pork Belly & Octopus Salad Roasted Bone Marrow Arancini, Marinated Radish & Parsley

Chicken & Wine Slow Cooked Half Chicken, Rutabaga Puree, Celery & White Wine Sauce

Fried Potatoes White Wine, Uni, Oyster Cream and Chervil

Roasted Carrots with Smoked Lardo and Cherry

Cheese Board La Sauvagine, Tiger Blue and Comte with Quince Puree, Carrots, Almonds and Dehydrated Grapes.

Sticky Toffee Pudding Bone Marrow Caramel and Chantilly Cream

Doughnuts Brioche Dough tossed in Burnt White Chocolate Ganache and finished with Dried Burnt White Chocolate Powder

 I was thrilled that my friends, who have never been to Skin + Bones, had the opportunity to try some of my most beloved dishes there; namely the crispy chicken tails, the gnocchi with uni bottarga, chicken & wine and the sticky toffee pudding. Like myself, they all really enjoyed those dishes (success!) I am also pretty excited about the charcuterie (which you will see on Skin + Bones' menu soon) because that evening's house-cured boar loin, pickled tongue, smoked rabbit heart mousse, and pork rillette were all pretty amazing. And you know what? After so many visits you would think I've tried everything on the menu, but nope, that night was the first time I had Skin + Bonesroasted carrots... and I absolutely loved them! Thin, almost translucent strips of lardo draped on top of sweet, roasted carrots. Um. Yes. I'm gonna be ordering that from now on.

Am I sick of Skin + Bones yet? Heck, no! My 8th check-in awaits.

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