If you’re coming here via a link concerning my recent McRib recipe over at Saveur.com, hello!  Thanks for stopping by.  It was a fun little article, and I’m keeping my fingers crossed that I get to make upgraded recipes for more fast food items.

Some folks have given me a bit of stick for wasting good pork belly on a McRib clone. That’s understandable actually.  If you’re of the same mindset, I beg that you look at the post in a different light: I meant it to be a culinary oddity, done in a light-hearted effort. It’s all in good fun.

I’m sorry for the lack of a real update this week.  As mentioned previously, my friend Paul C. (keeper of  Xesla Research Organisation) invited me along to attend the Annual Duck Off competition in Sacramento between the two time James Beard nominee Hank Shaw and Grange Restaurant’s very talented Chef Tuohy.

Fowl Mouth Dinner

Join us for the second annual duck cook-off! Farm-to-table dining will soar to new heights when Grange Restaurant & Bar’s celebrated Executive Chef Michael Tuohy and popular food writer Hank Shaw combine culinary forces in a “Fowl Mouth” duck dinner.

Both Shaw and Tuohy will create their own version of the same four courses, each served side by side on one plate. Two awards will be presented at the end of the night; one Critic’s Choice award by Sac Bee Food Critic Rick Kushman, and one Diners’ Choice award, voted by patrons. The prix fixe four-course menu is $55 (plus tax and gratuity) with a portion of the proceeds benefiting California Waterfowl Association.

I’m waiting to post a full course by course update next week, but let it be known now that Paul and I had a wonderful evening dining on expertly prepared food.  Hank and Chef Tuohy truly know how to coax the very best flavors out of our fine web-footed friends.  Thank you both for the experience.

Before I head off to Yountville for the evening, I wanted to mention a little place that blew me away.  La Bonne Soupe Cafe at 920 8th St. in downtown Sacramento.

Photo by Lawrence R.

A one man show, La Bonne is seriously something special. Chef Pont takes his time with each order, carefully preparing the soup, the sandwiches and the desserts in front of a captivated audience.  Well, maybe captivated isn’t the proper term.  The wait can be lengthy.  Paul and I stood in line for about 45 minutes before we were able to order, and we lost track of how many people ended up leaving in frustration.  Those who left were missing out.  Every thing we ate was perfect.  And I mean that: perfect.  The freshly made bread for the sandwiches was amazing.

Photo by Chan N.

Have you ever had an expertly made baguette?  One who’s crust is so crunchy that it ends up tearing apart the roof of your mouth with every bite?  Yeah, this bread was just like that.

Photo by Chan N.

The onion soup was easily the best I’ve ever had.  Light, peppery and packed with flavor.

Photo courtesy of WQED

I can’t praise the food enough.  If you’re ever even remotely close to La Bonne, go and wait.  You’ll thank me later.