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Food Events 2014

Openings & Closings July, August & September 2014

N.B. Cafeden has a couple of tables - not all stools.

Jardin Tiki, the review you've all been waiting for!!!

Le LAB has a Tiki section on their daunting cocktail menu, I believe, and has held Tiki drink classes in the past. No garish décor though.

Jardin Tiki, the review you've all been waiting for!!!

No need to go to Trois-Rivières. Try Le Mal Nécessaire or Bar le LAB.

Opening/Closings January to March 2014

Opening/Closings January to March 2014

Cabane a sucre Au Pied de Cochon

My advice: Keep the reservation. Go sit at the bar. Enjoy the theatre.

Au Pied de Cochon - The Book ... Bourdain writes the intro

Yes, on both.

Besides BAC, the English is available at Archambault. Or the restaurant of course.

Nov 01, 2006
iharrison in Food Media & News

Au Pied de Cochon - The Book ... Bourdain writes the intro

The English will be available on Amazon soon.

Oct 29, 2006
iharrison in Food Media & News

Au Pied de Cochon - The Book ... Bourdain writes the intro

The book is self-published. There is strong possibility of a distribution deal at some point for the English version before year's end.

Oct 27, 2006
iharrison in Food Media & News

Au Pied de Cochon - The Book ... Bourdain writes the intro

Two versions. With the French you get a 50-pg comic that opens the book - an incredible piece of art in itself - and with the English you get the Bourdain intro.

Oct 26, 2006
iharrison in Food Media & News

Au Pied de Cochon - The Book ... Bourdain writes the intro

Just want to dispel any confusion here and mention that the Bourdain quote in my first post is NOT the intro itself but a quote by Bourdain about the intro.

Oct 26, 2006
iharrison in Food Media & News

Au Pied de Cochon, the book

FYI, there is a thread on this topic in Food Media & News ...

Au Pied de Cochon - The Book ... Bourdain writes the intro

That's a pretty accurate characterization Robert! And to be precise, there is no "foie gras tasting menu" at APdC ... just a menu laden with foie. And other goodies of course.

Believe it or not, you CAN eat modestly at APdC. Few seem to be able to however ;-)

Oct 25, 2006
iharrison in Food Media & News

Au Pied de Cochon - The Book ... Bourdain writes the intro

Yep, that's the place. It was featured in the Quebec episode of NR, as I wrote in the original post.

Oct 25, 2006
iharrison in Food Media & News

Au Pied de Cochon - The Book ... Bourdain writes the intro

The chef Anthony Bourdain first wrote about for Gourmet two years ago, the man who stole the Montreal Gourmet issue and the Quebec episode of No Reservations, now has a book.

A book that is unlike any other recipe, food or chef book that I have ever seen.

The English version includes an introduction by Bourdain himself.

"What Martin does at Au Pied de Cochon is right in my emotional comfort zone. It speaks right to my heart--as a cook and as an eater. It's the kind of nonsense and frippery-free food that resonates with other chefs--who inevitably "get" what he's all about: The Good Stuff prepared skillfully and without pretention, and a shared philosophy of "too much of a good thing is seldom enough". I also admire that Martin has turned his back on the traditional fine dining environment in pursuit of what's important--and ONLY what's important. He makes food fun again.

I wrote an intro for Martin because I consider him a soul brother, a like-minded comrade--and one of the good guys. Along with Fergus Henderson, Chris Cosentino and Mario Batali, he's one of the Good Guys--a force for good in the world of gastronomy who should be supported and encouraged at every opportunity in the interests of a better world and a brighter future and as an example for young chefs and cooks."

The book will soon be available on the Au Pied de Cochon website and hopefully, in bookstores outside of Quebec in the near future.

Check out the Au Pied de Cochon site here: http://www.restaurantaupieddecochon.ca/

Scroll down and click on The Album link.

This book is a MUST-see!

Oct 24, 2006
iharrison in Food Media & News