Jul

Everyone, meat Charcut

Dan

You know you’re in the big leagues when you’re being served a 10-foot smokie, a 35-pound poutine, a 3-foot-high beef dip, and a 50-pound meatball sandwich. Ok, so maybe not all at once, but every Sunday at Charcut Roast House is a one-of-a-kind dining experience, and they’d love to ‘meat’ you!

I recently had the pleasure of heading down to Charcut on a night where I, along with 19 others, shared a 50-pound meatball sandwich. Every Sunday evening’s guests are comprised of the first 20 individuals who ‘RSVP’ via Facebook. This interesting concept is working well for the restaurant–no surprise really, in this social media-crazed world.

The 110-seat establishment (40-seat patio coming soon!) is all about the meat. Chefs John Jackson and Connie De Sousa–along with the other two co-owners, Karrie Jackson and Jean Francois Beeroo–put an emphasis on sourcing their ingredients locally. Their pork and beef are raised in Alberta by Sprague Farms and Spring Creek Beef. Also featured in Charcut’s dishes are locally-grown pea shoots and herbs from the restaurant’s own herb garden! A friend’s lemon-infused olive oil (Skyhawk’s, produced in California) is that special finishing touch to each menu item.

So why Charcut? ‘Charcuterie’ comes to mind, but it’s actually an abbreviation: splice together their custom-made rotisserie grill (‘Char‘) and manual meat slicer (‘Cut‘), and voila, you have a unique name! They also make use of a meat smoker and a unique fermentation machine where they can make their own pepperoni and salami! Sandwich meat need not apply here…

This post is featured on Food Network Canada’s website. To read more, and check out some great photos from my night at Charcut click here!