The Dream Meal: Foie Gras, Brined Pork, and Churros

Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Chef Dave Bohati of the Calgary restaurant Market is redefining the word « local » with in-house baked bread, homegrown micro greens, on-site butchery, and homemade cheese. It’s safe to say that every dish at Market is…

The Dream Meal: Foie Gras, Brined Pork, and Churros

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Chef Dave Bohati of the Calgary restaurant Market is redefining the word « local » with in-house baked bread, homegrown micro greens, on-site butchery, and homemade cheese. It’s safe to say that every dish at Market is hand crafted. On this episode of Chef’s Night Out, Chef Bohati hits the streets of Calgary with his best friends and fellow cooks in the kitchen, Daniel “Papi” Ramon (pastry chef) and Brandon Dashney (sous chef). The night begins with mouthwatering ramen at Shiki Menya, followed by foie gras butter at Brasserie Kensington (just wait till you see it…), and hydrated with Negronis at Milk Tiger Lounge. The crew ends the night back at Market with pork that has been brined for seven days, smoked for six hours, and braised for 12 hours. Plus, there is a bison strip loin and some churros thrown in for good measure. Get ready for meat envy.

Check out the Chef’s Night Out playlist: http://bit.ly/1sqJzh0

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