Hungry like the wolf
A few hours ago two swine were living the good life rooting around and feeding on drops at an Otaki apple and pear orchard, owned by Linda and Paul Dwight. Now, one’s hanging by its hocks in the walk-in refrigerator while the other is expertly pieced on a cutting board. Set to open in about two weeks, soon the deli cases and serving plates will be full of sausages, bacon, ham, and other delicacies.
Gabe and his partner, Manny, are planning to process 14 pigs per week into terrines, pates, sausages, bacon, pancetta, salami, prosciutto to sell deli style or served with a glass of wine or craft beer. A Blenheim hunter will also supply them with MAF-certified organic venison, goat, rabbit, and thar. Soups, cassoulets, and other hearty meals, like beef bourguignon, round out the menu.
The two proprietors previously owned Boulot and Manon and come from a long history of restaurant work here and overseas.
However, says Gabe. “We’ve been planning a charcuterie for years and collecting machinery,” indicating the sea of shiny stainless ovens, saws, smokers, and roasters that will prepare and cure the meats, some of which won’t be served for over a year.
The sparkling new kitchen is complemented by a dining area out of old Europe, outfitted in salvaged wood from Gabe’s mother’s house, a bar built of historic bricks stamped ‘Enoch Tonks,’ and traditional French ceramic terrine pots. Wedged between Pandoro and Common Sense Organics on Wakefield Street, they plan to be open every day but Monday, with late hours for dining on Thursday and Friday.