www.PassionforPork.com
Saturday Pork Crawl – 1st stop – The Marc Restaurant
My taste buds were tempted to try as many Pork Restaurant Week restaurants as possible, so I picked up my friend Kim for a girl’s night pork on the town.
Our first stop was The Marc Restaurant. The restaurant was packed at 7 pm on a Saturday night, but we secured one of the remaining spots at the bar, which also let us sneak a peek at the kitchen.
Pork week was clearly a hit at The Marc. I had spoken to the owner Patrick Saurette earlier in the week and they were selling out of orders and had to order in more pork tenderloin.
Since we were on an only pork diet for the evening, we ordered the two pork week features, sat back and enjoyed the lively atmosphere at The Marc.
I was lucky enough to have Chef Bryan Cruz allow me into the kitchen to watch him prep our dishes, and see what a little French flavour can do to some Alberta pork.
First up – Petit sale aux lentilles: Braised pork belly with puy lentil, black trumpet mushroom, pearl onion confit and a juniper reduction
I thoroughly enjoyed the pork belly (my favourite part of the pig) paired with lentils (something I survived on when I went vegetarian while backpacking India). I`ve never paired the two together, but I will certainly be bugging Chef Cruz for a pork-lentil recipe the next time I see him.
The main dish (which was almost sold out by the time we left) was an instant winner.
Choucroute Garni: House made Chorizo sausage, roast bacon wrapped pork loin with a sultana vinaigrette served with apple fennel pure and red cabbage choucroute
I find people are hesitant to cook or order pork for fear it will be dry, but Chef Cruz had prepared a succulent serving of pork loin that was moist and flavourful. Wrap anything in bacon and it will taste better, but paired with a house made chorizo sausage for a pork on pork with pork dish and you have an instant winner.
Overall both Kim and I thought our two pork features at The Marc were an excellent way to start our evening. After some great conversation with some patrons at the bar, some exquisite pork dishes, and some wine, we said our goodbyes and thanks to the chefs and the staff at The Marc for an excellent meal.
I`m already looking forward to my next visit to The Marc.