Whoever said that you can have too much of a good thing probably wasn’t talking about beer and meat.
Because honestly, last night, at Muskoka Brewery‘s second Hidden Kitchen event held at goed eten, I had absolutely no qualms indulging in obscene quantities of Mad Tom IPA and what can only accurately be described as a shit-ton of barbecued meat.
The event is part of a new series of exclusive foodie evenings capitalizing on the city’s pop-up kitchen trend and is backed by Muskoka Brewery for “the people who are as passionate about food as [they] are about beer.”
Hosting the events is food-scene veteran Ivy Knight, writer for The Toronto Star, Food & Drink, Toronto Life, and The Globe and Mail among others, and editor and co-founder of the fedgling foodie website, Swallow Food.
Food for the Hidden Kitchen events is prepared by buzz-worthy chef Matt Kantor who has a made a name for himself in the city’s culinary scene by forgoing a traditional kitchen in favour of a transient attitude toward cuisine and a savvy approach to social media, perhaps most notably evidenced by his renowned Secret Pickle Supper Club.
For last night’s event, Muskoka Brewery Director of Marketing (and birthday boy!) Mike Laba, Knight, and Kantor were joined by competitive barbecuer (yes, that’s a thing) Jason Rees who serves as pit-master for the award-winning Pork Ninjas and who last night worked with Kantor to cook up–among other things–beef brisket, pork ribs, and slow-cooked pork shoulder medallions that were so good that eating them bordered on a religious experience.
Seriously, these medallions were amazing– slow-cooked for six hours using apple wood from Rees’ own grandmother’s apple-trees, they were probably the reason pigs were put on earth.
It was the sort of event that had some of the foodies in attendance using phrases like “So. Fucking. Good.” and describing their reaction to the menu as nothing short of “a massive BBQ boner. ”
OK, maybe that was just me.
But when you factor in a first course platter of mildly-spiced mussels, clams and shrimp, ice cream made with Muskoka’s Spring Oddity and a virtually unlimited supply of Muskoka Brewery’s various fantastic beers on-hand to wash it all down, there really are no polite ways to describe my enthusiasm.
The Hidden Kitchen venture is a new one–very, very new if you consider that the first one was actually called “Secret Kitchen”–but it’s clearly one that’s working. Set to return each month with menu and location details only revealed the day prior to the event, I imagine that the small, 40 invite list will only fill up faster and faster if Laba, Knight, and Kantor keep putting together evenings as enjoyable as last night’s.
For information about the next Hidden Kitchen event, stay tuned to Muskoka’s Brewery’s website.