The “Barrely” Canadian dinner hosted at Blue Hound Kitchen & Cocktails was cooked up by Chef Sean Currid of Blue Hound, Chef Massimo Defrancesca from Taggia and SaltRock, Chef Matt Taylor from Gertrude’s and drink pairings created by Stephanie Teslar and Sean Traynor.
The cityscape restaurant is always a fun spot to hit up when you’re downtown and soon it will have one of the best views of the ice skating rink. For now, we were all seated and greeted by the Chefs and given our first drink of the night a fun play on a slushie from Stephanie Teslar named the Polar ice cap, canadian club whisky, white chocolate, blueberry and balsamic. While everyone was enjoying their drinks, I headed back into the kitchen to get a quick look at Chef Massimo skillfully plating our dishes. What he presented to us what gorgeous and it was sweet and savory. He served us the most buttery foie gras atop a slightly sweet funnel cake and to complement the flavors there was a smokey blueberry butter, a few dollops of maple meringue and some ice wine gelee and spiced whisky jus.
Next we had a little frisee and watercress salad with some honey crisp apple and cheddar corquettes from Chef Sean. I would eat those croquettes as an appetizers, perfectly crisp on the outside but the minute you cut into them, that creamy cheesy center oozes out. So much goodness in one little bite! Buddy, Guy, Friend went along with this dish, a nice forty creek whisky, caramelized onion and apple shrub with orange bitters from Sean Traynor.
My favorite dish of the night was the slow roasted tenderloin of beef and short rib by Chef Sean. The roasted tenderloin was out of control, look at the cook on that baby, it brings a little tear to my eye. Let’s not forget the tender short rib and the salsify puree and black truffle reduction that pulled the dish together and the fall vegetables completed the comfort food status of the dish. Can I have seconds, please? The entree was paired with Border Wars from Stephanie Teslar, crown royal, canela, chicory root cynar and chocolate bitters.
For our final course we indulged in dessert, Chef Matt blew our minds with a unique creation of a nanaimo bar, with yuzu custard, cilatro jam, peanut butter and piment d’esplette. To go with this dessert Sean Traynor stirred up a Canadian Chai with lot 40 whisky, cold brew, luxardo amaro and yellow chartreuse. Keep an eye out for more dinners like this to make their appearance with Chef Sean Currid. For information on the restaurant and to see menus head here: www.bluehoundkitchen.com
2 E Jefferson St, Phoenix, AZ 85004