Well the only bad luck you will suffer is getting to Bluestone too late to enjoy these great specials. Seriously! So the forecast for monchong was premature, I did score some super fresh marlin however. After a quick dip in a soy, ginger, green onion, chili & olive oil marinade, these marlin steaks get a hot sear in the saute pan then on top of warm noodles loaded with peppers, onions & carrots they go...hit that with a coconut curry broth and some fresh basil and cilantro and it's a light, fresh dish that hits the spot. The venison burgers are selling fast, so get 'em while you can! Now about that pork belly...well it's awesome! After soaking in a brine overnight, I slow braised the bellies and they are ready for carving. First a crisp crust is added on the grill, then roasted apples meet fluffy potatoes with a hint of thyme and butter. Add sauteed Napa cabbage with pancetta and a delicate cider vinegar sauce and OH MAN! I'm getting hungry just looking at the words! Steamed mussels and my take on poutine(crunchy fries with gravy and cheese)are still rocking tonight, so get yourself into Bluestone and try some new classics.
Chef Mike
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