We’ve yet to do a press release or announce our opening date, so I was totally surprised by this article this morning! I guess it is time to start talking about this lil thing I’ve been working on for pretty much all of 2014- Bacon & Mason.
I’m currently preparing for a tasting party in 2 days, so I’m in no space to pull together a full explanation of our vision, the menu, or my involvement in the project before the planned soon-to-come press release. The basic idea is a delicatessen - food, lots of good food, focused on in-house creations from local & seasonal produce and of course whole mfin pigs, my beloved red wattles, no less! I’ll also say that I’ve been going fairly wild in the hot/spicy condiment arena, even have a private chile grower & grew some of my own this year!
Much much more, very very soon! Oh, and for the record - Bacon & Mason IS NOT connected to my Ethical Butcher projects, which closed with the publishing of my book & my traveling chef days in 2013.
I’m getting rooted in a new city, a new country, learning a new language and pushing my culinary dreams to a new level. I’ve been neglectful of social media through all that, but as we come into the homestretch, I will surely be sharing more in the very near future.
For now, find Bacon & Mason
or check out all the progress from day 1 on my instaham
or come peer through our windows like the dude who wrote this!
@102 St. Viateur Ouest, MTL
THANKS EATER MTL!!!!