ALTA BISTRO

Rabbit and Pork Belly Rillette

“Growing up in Australia, I guess I didn’t see the need for preserving,” says Executive Chef Nick Cassettari. “At that time, the restaurant trend was for planes flying in amazing ingredients from around the world. But when I got to Alta Bistro, I learned about sustainability and preserving those flavours of summer into winter.” For a late starter, Cassettari has blossomed into a master of saving seasonal flavours, working hard throughout the year to bring guests flavours preserved at their prime, starting with spruce tips in spring through to mushrooms in fall (“I have a crazy library of awesome things which we pull out in winter, and they have an amazing fresh vibrancy!”). Although Alta uses many modern techniques in its culinary program, this rabbit-and-pork-belly rillette dish has its roots in traditional preservation methods. “This is borrowed from the past,” says Cassettari. “The intention is keeping food for hard times. I really appreciate that. Peasant-style foods have made a comeback and they are delicious; but back then, they had no choice but to put the time in.” The depth of flavour here starts with a five-day brine to cure the pork-wrapped rabbit, which then takes an overnight sous vide. Next, the confit meat is shredded, and all the fat and cooking liquid are used — not a piece is wasted — then it’s canned in traditional style, using fat to seal the jars to keep it stable and fresh to use for months ahead. Served with pickled and fermented vegetables, a compote of lateseason apples and pears, and complemented with five-day-fermented crabapple mustard, and sourdough and rye crackers, this incredibly tasty rillette showcases a multitude of preservation methods and pays homage to the past’s blending of old ways with modern techniques. 604-932-2582 | altabistro.com