Are Ü Game?

…aspiring and seasoned foodies can savour Bison, Elk and Venison through approachable Wild Game Feastivül at the Bier Markt…

TORONTO – November 6, 2009 – Taste buds across Toronto will go wild over the Bier Markt's annual Wild Game Feastivül menu that offers an exotic variety of succulent wild game meats featuring Bison, Wild Boar, Elk, Caribou, Pheasant and Venison – all of which provide a healthier and leaner alternative to traditional meat and poultry. The new, limited-time menu is available until December 6th and was designed for both the wild game virgin and aficionado.

"My inspiration for this Wild Game Feastivül menu was all the guests who have told me that they've been reading about how wild game is a hot, 'must-try' food trend, and want to sample it, but don't know where to start," said Bier Markt's Executive Chef Michael Cipollo, who created the menu. "With these aspiring foodies in mind, our menu features an array of tastes and price points to make it approachable for all palates. For example, for guests considering their first foray into wild game meats I would recommend the Alberta Bison Carpaccio for $10 or delicious Wild Boar Tourtiere for $22, and for connoisseurs we have the extraordinary medium-rare Ontario Elk Chop."

Prices for the Wild Game Feastivül menu range from $8 - $39. Each menu item features a recommended beer pairing to enhance guests' dining experience. The limited-time menu will be offered at the Bier Markt's two locations on the Esplanade and King Street West in Toronto and will feature:

Entrées:

Pheasant Soup: Ontario pheasant, wild chanterelle and manchego tortellini, aromatic vegetables and pheasant broth.

Alberta Bison Carpaccio: Crusted bison tenderloin, baby arugula and manchego salad, crisp flatbread and extra virgin olive oil.

Plats:

Wild Boar Tourtière du Lac-Saint Jean: Wild boar braised in Blanche de Chambly Ale, spiced root vegetables, boar reduction, handmade short crust.

Ontario Elk Chop: Grilled medium-rare, baby turnips, roasted beets, mashed Ontario yam, Rodenbach and cherry reduction.

Nunavut Caribou Osso Bucco: Caribou braised in Dragon Stout Ale, spiced root vegetables, celeriac purée, roasted buttermilk squash, caribou jus.

Cervena Venison: Venison striploin seared medium-rare, Cider-glazed heirloom vegetables, wild rice fritters, sweet and sour cherry compote.

Desserts:

Pumpkin Harvest: Maple pumpkin pot de crème, pumpkin financier, spiced whipped cream, candied ginger.

Chocolate Reprise: Dragon Stout and cardamom spiced Lindt Chocolate gelée, lavender and milk chocolate gelée, passion fruit curd, chocolate snow trio.

"There is a misconception that wild game meat is tougher in texture than traditional meats. But, this is simply not true. Wild Game meat is extremely flavourful and tender – more so then traditional beef, pork or even chicken – and is usually leaner, lower in fat and cholesterol, and higher in protein than traditional meats," added Cipollo.

According to Chef Michael the activity and diet of wild game is vastly different than traditionally-raised meats, which factors into the unique flavour and texture. Other factors that determine the wild game meat's quality from forest-to-table include the age of the animal (younger animals are more tender), the animal's diet and the time of year the animal was harvested. He adds that fall is the best time of year for Wild Game meats, as the animal has just enjoyed a plentiful spring and summer feeding.

About the Bier Markt
The Bier Markt is a Belgian-style Brasserie located in downtown Toronto on the Esplanade and King Street West. Offering a selection of over 100 brands of beer from over 24 countries, the European Brassiere's culinary commitment is defined by season to ensure exceptional quality. Chic and dynamic modern design complements guests' visits, as do friendly and knowledgeable staff. The Bier Markt is a Prime Restaurants of Canada brand. For more information visit www.thebiermarkt.com

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Media Contact:
For more information or to schedule a one-on-one interview with Chef Michael Cipollo or to request a recipe/photo from the Wild Game Feastivül menu, please contact:
Katherine Clark / Cathy Cowan, Cowan & Company
416-462-8773 ext. 55 or
katherine.clark@cowanandcompany.net