I was left wandering about for several days in a food-induced, gastronomic stupor… all thanks to the fine folks at the Kingswood Pub in Richmond, BC. On Thursday December 1st, 2016, I had the pleasure of attending their, “Wild Game and Rum Tasting”. What began as a simple journey of gastronomic discovery inexorably slid off the rails and ended up, albeit very pleasurably, a tumble off the cliff of culinary gluttony.
We began the evening with our rum-host, Marcus, introducing us to the three rums to be tasted; the Malteco Anejo Suave 10 year old from Guatemala, the Rum Malecon Reserva Superior 15 year old from Panama, and the Rum Malecon Reserva Imperial 25 year old from Panama.
Our rum-host, Marcus.
The Malteco Anejo Suave 10 year old from Guatemala, the Rum Malecon Reserva Superior 15 year old from Panama, and the Rum Malecon Reserva Imperial 25 year old from Panama.
I found the first to be pleasantly sweet and smooth with a distinct absence of alcohol “bite”. The second unfortunately, was rather pedestrian. It lacked any outstanding characteristics that would make it stand out; it was bland. However, the third was a treat. It has an almost viscous texture on the tongue, a rich molasses sweetness, and a nose rich with the aroma of expresso coffee.
The staff at the Kingswood Pub also wasted no time in introducing us to the culinary delights they had in store for us. As Marcus was introducing the rums, our “side dishes” were brought out; mashed yam, eggplant ratatouille, and an orzo salad. All three dishes were prepared in-house.
Mashed Yam.
Eggplant ratatouille.
Then came the wild game dishes. The first was a Camel Meat Ragu (stew); an appropriately tasty way to prepare what I would imagine could be a lean, possibly “stringy” meat.
Camel-meat Ragu.
Then it was time for Wild Boar Belly with Mango on Crostini’s; rich and flavourful on the tongue in contrast to the sweetness of the mango and the crunch of the crostini.
Wild Boar Belly with Mango on Crostini’s.
The Wild Boar Belly was a tasting-favourite; good thing them made plenty!
Next we enjoyed Braised Rabbit Pizza; a wonderful thin-crust pizza slathered with pieces of moist, tender rabbit.
Braised Rabbit Pizza.
This was followed with Crocodile prepared with a dry-rub and accompanied with a Daikon Salad; the crocodile meat was very firm with a saltiness that was contrasted quite well by the freshness of the daikon.
Crocodile prepared with a dry-rub and accompanied with a Daikon Salad.
Then came the Kangaroo-Meat Sliders garnished with Candied Shallots; very flavourful though a touch dry in texture.
Kangaroo-Meat Sliders garnished with Candied Shallots.
Kangaroo-Meat Sliders; a three-bite thing o’ beauty!
So now, just as most of us were about to hoist our flags of gastro-surrender, the culinary staff announce that there are “only” two more dishes. That’s when we had to bear down, suck it up, loosen our belts, and just give in to pure unadulterated gluttony.
The next dish that came out was House-smoked Elk Ribeye with Roasted Baby Potatoes and Green Beans; medium rare, oozing with juices, and with that distinct flavour of cherry wood smoke – absolutely, WOW!
House-smoked Elk Ribeye with Roasted Baby Potatoes and Green Beans.
And then finally, Charcoal-grilled Kangaroo Loin on a Parsnip-Celeriac Puree; again, medium rare with free-running juices and with that “crunch” of charring on the exterior.
Charcoal-grilled Kangaroo Loin on a Parsnip-Celeriac Puree.
Now, you can appreciate my state of gastronomic stupor. It was truly a culinary adventure and, at $35 per person, an incredible value for the money. My thanks and appreciation go out to the culinary staff at the Kingswood Pub; they went above and way beyond to pull off this “tasting”. I use quotation marks only because this was no mere tasting; it was a veritable feast… a cornucopia of carnivorous culinary delights.
The Kingswood Pub is planning on hosting a series of “tastings” in the up-coming months. Rumour has it they will be hosting a Beer and Food Pairing event in February 2017 featuring a selection of local and import craft beers.
East to Hedon
East to Hedon 