Friday, January 28, 2011

Gigha Bite: even your computer will want to eat this

Now on the menu in the Goose's Enoteca, Pickled Cucumber Halibut from the Isle of Gigha in Scotland is the mega bite.

The half-mile wide island has been community owned since its residents bought the island's deeds in 2002. Wind turbines power the entire island and provide income for its inhabitants since they can export net power to the mainland. These Cucumber Halibut are raised on a certified organic diet by small, family farms who raise their fish a sustainable, replenishable and controlled way. Their production is small so the fish are quite limited...but often requested. Their fatty filets have a clean, fresh, full flavor along with a subtle and silky texture.

Chris pickled the Cucumber Halibut and paired with the Goose's house made wild boar tasso, a porky slice that's cured and rubbed with pepper and cayenne before hot time in the smoker.

In the glass, the options are many next to this plate. First, we'll reach for Matteo Correggia's Arneis. This little rascal of a grape brings bright citrus and refreshing stoniness next to the wild flavors of a Scottish treat. Stop by the Enoteca for a plate and a glass soon!

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