Bob McGee served his first dinners on Tuesday, August 14th. Two nights later, this bunch of hungry eaters assembled, and two bottles of wine were shared. This is the current menu:
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| Whole Ox menu photo via @docrock |
And there are specials. For the four of us, we ordered the lardo, the poutine, the kielbasa and the sirloin. How do we describe the poutine? Laurie (@konaish) tweeted it was better than any poutine she'd ever eaten. I forgot what Michael said about it. I'd never had poutine, and I can't imagine curds larger than cottage cheese that squeak being a good thing. Ever.
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| Whole Ox Poutine with foie via @konaish |
Upon seeing Laurie's Instagram, @NonStopMari said: "Omg i wish i cd crawl thru my phone and eat that food!!" Here's the poutine, with that jaunty piece of foie gras on top, and stinky, delicious taleggio. I'm pretty sure Mari meant that about the lardo, too.
Bob explained that the lardo could only be made from piggies from
Malama Farm on Maui. These Berkshires - or kurobuta - may have a better lifestyle than mine! They sure have a better view! Their diet and life make a difference in the way they taste. And the fact that it takes Bob weeks to cure the lardo, and weeks more to age it, means that it took almost 5 months to get to perfect. And a few minutes for us to eat it! Sooo delicious. The kielbasa with Ma'o kale, pierogi and kim chi cream was as good as it looks and sounds. The sirloin was lean and tasty, and all of us ate the baby carrots like they were candy.
Did we have dessert? Of course! We won't tell you what they were, except that they were made by @KIAWE_FIRE , Alejandro Briceno. It'll be a sweet surprise!
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| Whole Ox Lardo with Asian pear via @konaish |
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| Kielbasa with pierogi, kim chi cream via @konaish |
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| Whole Ox Sirloin with baby carrots, potatoes via @konaish |
When Whole Ox Deli & Butcher first opened, I wrote about
the dream of having my own butcher, as my mother used to. Well, that dream is now possible. From time to time, Bob now offers lovely cuts of pork and beef - chops and steaks. Follow him on Twitter, @WholeOxDeli.
What a lovely blog post. Thanks for including my pics. It was great dining with you, Ted & Mike. Can't wait until our next dinner date!
ReplyDeleteMy dear Laurie, without your beautiful photos, we'd have only our imaginations to rely on - and so would everyone else! Looking at those carrots is making me salivate, and I can just about smell the bacon and stinky cheese in the poutine. I'm so looking forward to pork shank!
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