It’s finally here! Bartek Komorowski writes and stars in the latest installment of the popular “cooking” film series ‘Culinary Propaganda,’ directed by Matthew Rankin, Winnipeg-born, Montreal-based filmmaker. It also marks my acting debut. Fancy, I know.
I’ll just let the short film speak for itself — it’s, um, a little raunchy! — but it was a blast to make. (I could barely make it through a take without a severe fit of giggles). Love those guys, and congratulations to them for a work well done!
See the first two installments (on making brisket and Portuguese marinated green tomatoes!) here and here. For the full sausage making recipe, read Bartek’s instructions here. The best tip Bartek ever gave me for cooking sausages? Low and slow, for that enviable all-over golden coloring.
While brainstorming concepts for future dinners at Le Pick Up, I had the idea to host a Cabane à sucre feast right here in the city… no need to drive to the country to enjoy maple syrup-drenched ham! Le Pick Up colleague Bartek Komorowski is our man for the job, and trust that he will come up with some unbelievable stuff. (The last event he hosted was this mouthwatering summer BBQ). Plus, at only $35 for 5 courses, it’s a crazy bargain, too. Email me at firstname.lastname@example.org to save yr seat!
Our Pork Club BBQ at Le Pick Up last Friday was a massive success — oodles of thanks to everyone who came out! I knew the day was going to be special when we woke up to super sunny skies and a flirty breeze. Bartek and I rode our bikes to Marche Jean Talon and tried to stuff 50lbs of new potatoes into his bike baskets (an insane prospect), and I spent the afternoon outside, chopping potatoes and prepping beans on our picnic tables out back while drinking about a million glasses of calimocho. It was totally perfect, though I wouldn’t recommend frosting two massive red velvet cakes while slightly buzzed, and then serving people dinner for four hours straight. Afterward, we hung out on the terrace and ate our lion’s share of pork chops. I’ll be really sad when it gets cold here, the warm weather makes everyone so happy.
Along with Dépanneur Le Pick-Up, I am thrilled to announce our first workshop of 2011, featuring Montreal food writer and Pork Club founder Bartek Komorowski! Bartek, a restaurant critic for the Montreal Mirror, also runs the food blog Culinary Propaganda. He is both the creator of Pork Club — and has hosted its infamous pork-oriented feasts right here at the Pick-Up — and its secretive offshoot, Pork Underground.
Saucissession with Szef Bartek is the convergence of Pork Club with Culinary Propaganda — a pork-oriented event aimed ultimately to inspire participants to craft their own sausages. Please join us on Saturday, February 12 as we explore the methods and techniques for creating your own sausages from scratch: preparing the meat and stuffing it into casings. The workshop will include a presentation by Bartek, as well as the opportunity to make your own links.
The workshop will begin promptly at 8pm, with doors opening at 7:30pm. Each participant will be making his or her own sausages to take home, with guidance and instruction from Szef Bartek. The registration fee is $35 and will cover all costs for the sausages presented.
The Pick-Up is located 7032 rue Waverly. It’s a cozy, intimate space — please register soon as there are a very limited number of spots. Cash only, please, and payable on the night of the event. To register, email natasha DOT pickowicz AT gmail DOT com.
Bring a bottle of wine* if you like, as we’ll also be frying up some of our finished sausages to enjoy right on the spot!
*To accompany pork sausages, Szef Bartek recommends aromatic, off-dry whites, such as gewurztraminers and dry rieslings, as well as dry ciders.