freshcutgrass
Senior Member
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- Jul 5, 2008
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I love living in Parkdale. But for some reason, I have not yet visited Cowbell, even though it's only a couple of blocks from where I live. I'm waiting for a cold night in the dead of winter, when I'm famished after shoveling snow, and I'm going to try their pot pie (large, filling and tasty so I've heard).
When entertaining out-of-towners, I would never take them to the usual touristy spots (except perhaps Yorkville), but instead, take them to "nabes"...this is the real Toronto (and they all usually have several great eating spots). Parkdale is one of those places. Cowbell does "farmer's meals" in a small 30-seat joint (reserv's + 2 hour limits unfortunately). Mark Cutrara is ex-Globe Bistro and apprenticed under Jamie Kennedy. Sounds like a great meal, without much pretension.
And com'on...he's a handsome feller too...I feel better already knowing he will be handling my meat.
When entertaining out-of-towners, I would never take them to the usual touristy spots (except perhaps Yorkville), but instead, take them to "nabes"...this is the real Toronto (and they all usually have several great eating spots). Parkdale is one of those places. Cowbell does "farmer's meals" in a small 30-seat joint (reserv's + 2 hour limits unfortunately). Mark Cutrara is ex-Globe Bistro and apprenticed under Jamie Kennedy. Sounds like a great meal, without much pretension.
And as for whether Mark does slow food, he says, "You can't get much slower than farm to table." He sous vides a lot of food - a technique borrowed from molecular gastronomy - to preserve and slow cook meat. He is especially pleased with how people are enjoying his slow-cooked elk.
Full carcasses of beef, elk, deer, etc arrive weekly and Mark is adamant about not "sticking the farmers with the legs. " He cooks jowls for up to 36 hours, dry age's meat and brines certain cuts in salt water. Downstairs beneath the restaurant he cures meats in house like brigole and prosciuttos.
"I really love to do chacouterie," he says. And his pot pie over all others dish is very important to his using of the whole animal philosophy.
And com'on...he's a handsome feller too...I feel better already knowing he will be handling my meat.