Monthly Archives: January 2012

Restaurant: Meat & Bread

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Meat & Bread is one of those places that is down to earth, trendy, upscale, and cheap all at the same time. It is a sandwich shop in Vancouver (corner of Cambie and Hastings) that is pumping out some of the best sandwiches I’ve ever had the pleasure of putting in my mouth.

I first heard about Meat & Bread while I was living in London just through some friends’ Facebook statuses. My curiosity was then increased when I saw it featured in an issue of Wallpaper* magazine. I knew that as soon as I got back from Vancouver I would have to visit.

The signature sandwich at Meat & Bread is the Porchetta sandwich. Piled between two soft halves of a ciabatta bun are juicy pork, crispy pork skin, and tender pillows of pork fat. All of this amazingness is supported by a house made mustard that is out of this world. Best part aside from the flavour? 8 bucks.

They also feature an additional daily sandwich, feature soup, feature salad, meatball sandwich, and a wicked grilled cheese. It’s a small menu and that’s the beauty of it. Simple food, done right, and affordable.

To the guys and girls of Meat & Bread, thank you for your gift of Sandwich.

Book: Ginger Pig Meat Book

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image courtesy of http://www.thegingerpig.co.uk

This book is simply one of my favourites. While it may be an emotional connection that warms my heart to it, that doesn’t change how great the book is.

The Ginger Pig Meat Book is the fantastic new-ish book from The Ginger Pig butcher shop in London, England. I discovered this butcher’s shop while studying in London at Le Cordon Bleu this past year. The shop is amazing. The quality of meat that they carry and the knowledge of the butchers is outstanding.

The really cool thing about this book is that aside from great recipes, it also provides a ton of information on different cuts of meat, different varieties of breeds of each animal and information on which breed is best for which cuts of meat, and stories of how the shop grew from the humble beginnings to what it is today.

The one downside to the book (if you can call it a downside) is that all of the measurements and some terminology is very British. For example, instead of a recipe calling for 1 cup of milk it would call for 250 ml of milk. Also all of the weights are metric which might take a bit of getting used to for those used to using cookbooks with imperial measurements.

In short, get the book. You can pick it up on Amazon by clicking HERE.