The Ship is teaming up with Daniel Young of Burger Monday on 1st July to celebrate all things Canadian. This day marks the birth of Canada as a country in 1867, though it often gets sidelined in favour of the more bombastic 4th of July festivities. We’re marking it in the way we at the Ship do best – with food, food and more fantastic food.
Our head chef Shaun Harrington and sous chef Nathan Richardson are beavering away in the kitchen, perfecting their recipes for the night. The menu is here:
Fries, cheese curd, gravy, Montréal smoked brisket pastrami
Maple syrup ice cream, waffle cone, donut
Background research has been crucial to this menu. The more we’ve spoken to Canadians, the more we’ve realised how divided opinion from the ex-pats is on exactly how poutine
should be served. The most controversial element thus far has been cheese curds – we’ve been vehemently informed that these must be the right kind of cheese, consistency, squeakiness and flavour, or there will be uproar. We’ve even honed details such as how finely chopped the pastrami should be. It’s been a learning curve for us, but we reckon we’ve got it nailed down.
Furthermore, we’ve got pastrami maestro Jacob Harrison on hand to guide us along the way. He’s providing us with his speciality Montréal smoked meat – in his own words, ‘beef brisket with a peppery seasoning’. It’s hand-made from scratch, cured for 7 days and utterly delicious. Check out Jacob’s blog here: http://tinyurl.com/p7y45pt
The centrepiece of the menu is the Jucy Lucy, a decadent burger in which the cheese is not
Jucy Lucy's first test run
used as a topping, but stuffed inside the ground beef itself. Although technically a northern American dish rather than strictly speaking Canadian, we are simply desperate to showcase this splendid burger. Once it’s cooked through to a tender, pinkish medium, the cheese melts and oozes out of the patty with each bite. Combine this with the Ship’s secret recipe Viennoise–style bun, relishes, crisp lettuce, crunchy pickled cucumber and onion, and you’ve got one tasty burger on your hands. Probably all over your hands too, by the end of it.
Our conut. About to be snaffled.
The ‘conut’ is our own cheeky nod to the current explosion in popularity of the ‘cronut’, a croissant-doughnut hybrid originating in New York. A waffle ice cream cone is packed with maple syrup ice cream, drizzled with Jack Daniels and maple sauce and garnished with a glazed doughnut. It’s an indulgent dessert, but it’s only a one-off, so get stuck in.
Our restaurant manager, Kristi, is Canadian and has set down stringent standards to be met. We can promise a truly authentic experience for all those lucky enough to hold a ticket; but even if you’re just coming down on the night to hang out, you’re guaranteed a great time and buzzing atmosphere.