st. george’s market

Stop me if I’m starting to sound like a broken record, but I can’t get over how things have changed. Today it’s St. George’s in central Belfast, where a Friday market has stood in one guise or another since 1604. I last wandered the late 19th-century red-brick structure maybe seven or eight years ago and was underwhelmed. The farm-to-table movement had yet to take firm root in Northern Ireland, so while the steel and glass interiors stood out as a well-preserved reminder of the great Age of Empire, the handful of sorry vegetable stalls and assorted tat sellers inside seemed remarkably out of time and place. What a difference a decade makes. Following a £4.5m refurbishment the market has become one of the most vibrant and colorful destinations this city has to offer. A raft of local producers trade in everything from Armagh beef, award-winning farmhouse cheeses, free range eggs from Limavady, venison, pheasant in season and organic vegetables from Culdrum and Millbrook Farms. The fish section alone contains 23 stalls and holds the reputation for being the leading retail fish market in Ireland. Plus, there’s live jazz and dozens of lunch options from freshly filled baps – the Belfast Bap is a floury sandwich roll and a source of local pride – and traditional French crepes to vegan Chana Masala and classic panini-style Cubans of roast pork, ham, and gherkins – dripping with swiss cheese. Dare I say this famously hermetic city seems to currently enjoy being just a bit worldly-wise?

Share

jasper’s tap and corner kitchen

Appearances are deceiving in San Francisco: the distance between two points on a map, for instance; or that funny looking nun with a mustache. It’s true of restaurants as well. Elegant facades can belie inferior eats. And gritty basement boîtes often bubble up with tantalizing flavors. File Jasper’s Corner Tap & Kitchen under the latter. In the harsh light of day the restaurant’s visual charms are all but washed out - like one of those Tenderloin tender traps I’d normally studiously avoid. Yet I’d heard there were interesting experiments going on behind the bar – as well as in the kitchen – and felt it my duty to check things out. I’m glad I did because Jasper’s – despite an anodyne sense of design – is no ordinary “corner kitchen,” but the latest in a wave of cocktail bars and speakeasies that are marking the City by the Bay as a town that takes its tipple seriously. I start with a classic, the Negroni, which Jasper’s happens to keep on tap. You read that right: gin, Campari, and sweet vermouth in an ideal 1:1:1 ratio on tap. Frisco apparently has a penchant for lip-smacking aperitifs; the Negroni proved so popular that a second herbaceous cocktail recently joined the tap: a mix of gin, sweet vermouth, and fernet dubbed The Hanky Panky. Mixologist Kevin Diedrich is the mastermind behind the clever idea, as well as a dozen-plus seasonal cocktails, like Rhubarb Mule (a mix of bourbon, orgeat, rhubarb syrup, ginger ale and bitters) and a Wiessen Sour (bourbon, lemonade, orange marmalade, house-made bitters, and white beer). Plus, there’s also what might very well be the perfect summer concoction: house-bottled carbonated Pimm’s cup, muddled with strawberries and mint. Even better, there’s the kitchen in Jasper’s Corner Tap & Kitchen, which under chef Adam Carpenter has it’s own seasonal sensibility. If this weren’t laid-back San Francisco, you might even call it a gastro-pub. (But it is, so you won’t) Even so, the constantly evolving menu has been crafted to complement the strongest stout to the most subtle ale. I order a handful of small plates to see if works with various cocktails: salty Shishito peppers, a trio of deviled eggs, briny brussel sprout slaw and house-made sausage bites, and a warm soft pretzel with smoked gouda fondue. It does. Then I squirrel away the fondue, knowing it will be heaven for dipping with French fries. If you want to go “full gastro” The J Burger is a monument to the humble pub burger of yore; griddled Lucky Dog Ranch beef, English blue cheese, bacon onion marmalade, and frisee salad on a baguette bun. You won’t finish it, but apparently few people do. A lighter alternative is an equally flavorful filet of Scotch salmon atop a bed of organic black lentils. Sated, sedated, and just a little bit intoxicated, I’ve no room for coffee, let alone dessert. Before I head to the door GM Matthew Meidinger makes a point to tell me how at first people came to Jasper’s for Diedrich’s drinks. Then I finish the thought for him: now they stay for the food, too.

Share

butchery is back

In a time when many Americans yearn to know the origins of their food, meat education has become a hot topic. As has whole-animal cooking, at-home butchery, and other trendy meat techniques. The current DIY spirit has inspired more home cooks to branch out, turning casual carnivores into informed authorities.

In The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising, Kari Underly, a third-generation butcher, reaches out to this new generation of serious home chefs, covering all the fundamentals of butchery, with photos of every cut, step-by-step instructions on technique, and the best beef-cutting tools as well as cooking methods. Her book starts big – at the carcass level – and walks the reader through parts of the animal and individual cuts: from primals and subprimals, all the way down to ground beef. In a word, she is the go-to expert for all things meat.

Whether you’re a connoisseur or simply a curious at-home chef, Underly’s book makes for fascinating – if somewhat niche – reading. But if butchery doesn’t exactly scream out to you as proper bedside reading, here is a clip of a recent crash course Underly gave viewers on the Today show.

Share

live blog: at the victualler

Share

Proudly powered by WordPress
Theme: Esquire by Matthew Buchanan.