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Omnivore World Tour Rocks Montreal This Weekend

Posted by Amie / August 14, 2013

Omnivore-world-tour-montreal-3Do up-and-coming chefs make your heart beat a little faster? Maybe it's the talk of sous vide elk striploin, or the passion behind a perfect compressed melon terrine, but if your heart goes all a-flutter like mine you're going to want to check out Omnivore this weekend -- a hipster-heavy, cast-iron-loving, foodie-friendly cooking symposium at the SAT's Labo Culinaire.

Omnivore-world-tour-montrealThe deal:
Two days of cooking demos are the highlight of this international rockstar cooking festival. It's all about emerging culinary scenes--what chefs think is hot, their philosophies, their inspiration. Take the men and women behind the artfully plated upscale creations at some of the city's most innovative restaurants including Toque, Les 400 Coups, Nora Gray, and Lawrence, then stir in some of the coolest chefs in Brussels (Nicolas Darnauguilhem, who came to Montreal for the first time two years ago and spotlighted at La Fabrique with an amazing, all-organic menu for the Festival en Lumiere, New York (Jeremiah Stone & Fabian Von Hauske of Contra), and the southern US foodie city du moment, Charleston (Jeremiah Langhorne of McCrady's).

So there are enough local attractions and international star power to get bums in seats staring at close-up screens of fancy cooking techniques at 11am on a Saturday morning. If that doesn't do it for you, maybe Noma-trained chef and pickler extraordinaire, Aaron Langille, formerly of Cafe Sardine, will talk about having the balls to be a white guy opening an upscale Chinese restaurant in Chinatown.

Where does one forage for 1000-year eggs?
Omnivore-world-tour-montreal-2Other Incredibly Important Questions:

1. And crisse, Patrick Demers, how do you keep your teeth so unnaturally white after all that sugar?

2. Marc Cowen, can you butcher a lamb with a single assistant in under 30 minutes? Because Latina can. And their beef burgers cost less than yours. what do you say to that? And, also, can I cheer you on while you try to butcher that lamb? Because, I jest about your $20/kilo beef burgers, but I do think you're a) lovely, and b) a great addition to the neighbourhood with, certainly, not enough homemade beef burgers made from cows who, while living, had a better diet than most of us.

3. And, finally, dear chef Charles-Antoine Crête of Toque, would someone at your restaurant with access to both the kitchen and the temperature-controlled, glass-paned wine room please marry me so that I can eat your miraculously bitter and sweet creations every day for the rest of my life? Preferably the person who grills the spot prawns and decorates that plate like a work of art with red and green.

I will also settle for the person who makes the sweet celery and basil sorbets.

I assume the person behind the wickedly-difficult-because-you-refuse-to-immersion-circulate-them duck breasts with maple syrup that bring food to an epiphanal level is already taken. "Chewing the fat" is now an expression that actually makes some kind of sense.

Hyperbole, epiphanal? Perhaps.

These and other quandaries to be answered this weekend.

Omnivore-world-tour-montreal-4

What: The Montreal stop of the Omnivore World Tour that takes place in Istanbul, Paris, Brussels, Moscow, Shanghai, New York, San Francisco, Rio, and Sydney
When: Saturday Aug. 17-Sunday, Aug. 18, 2013
Where: Labo Culinaire, SAT, 1201 St-Laurent (at Ste-Catherine)
How Much: Half day passes from $32. Amazing chef-heavy, shmoozing party on Saturday night with appetizers and drinks for $50.
More info, the schedule, and to purchase tickets

Photo credits: Sébastien Roy - Société des arts technologiques [SAT]

Discussion

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