I had let it bathe in a brine of smoked sea salt, demerara sugar and savoury herbs prior to its slow oven roast. Massaging its flabby, feather-plucked skin with a browned sage and maple butter, it shriveled and crisped under the heat of the broiler into a satisfying, layer of crunch.
Bite-sized memoirs from dining at Matty Cowan's six-seat counter, The Heather
Denied a menu to preview, the meal became a conversation; a sensory exploration of the succession of flavours and the stories of each plate told by their creator, Chef Matty Cowan.
The power of submission and privilege of surrender
A tasting menu tickles a chef’s desire to exercise control, blindly teasing the taste buds of those uninhibited by dietary restrictions....
Course 5 | Jurassic Kale and Milk Poached Tilapia
Flickering streams of blue, orange and yellow intertwined, setting the waxy, leather surface, like that of a Jurassic reptile, ablaze.
Alberese Rosso Toscano
On the nose, fruit and flowers — light, like fresh cherry blossoms, that translate to sharp, tart sour cherry and stewed strawberry on the palate, with a faint taste and crunch of almond to finish.
Make A Reservation
THE HEATHER is matty cowan’s little six seat chef’s counter. DINNER is wednesday to saturday with one seating an evening at 7:30. THE MENU is a seasonally inspired tasting menu. RESERVATIONS can be made by following the link in the menu above. THE ADDRESS is 357 barton st e in hamilton ontario
table for one, s'il vous plait
Amanda Horn / culinary marketer / writer and stylist
Putting food into your mouth is easy. Finding the words to convey the experience and describe it, not so much. But when your grade 8 career test tells you you'll either be a food critic or a stunt person, you have to respond. For now, I shall focus on the former, attempting to translate the delicious and not-so-delicious experiences into words. I'm Amanda, wine student, brand marketer and all around culinary creative. Welcome to my collection of short, quippy, sensual food musings.Let's Eat