Bolsa's Chefs Put Wild Boar on a Pizza at Il Cane Rosso Last Night

Categories: Last Night

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Last night was Industry Night at Il Cane Rosso, and the kids (Jeffers and Zielke) from Smoke and Bolsa were serving up pie. Local and delicious were the themes.

The bar stools across the pizza pit directly in front of the mouth of the big red alien-like oven are the best seats in the house on any even slightly chilly night. The heat from the wood-burning stove penetrates out, and it's hard not to stick your hands out to catch more of the warmth.

The Bolsa kids brought over a spicy wild-boar sausage, cold smoked cherry tomatoes, smoked garlic, ricotta salata, smoked salt, Tom's basil and Zip Code honey. Oh. And "love." All of this atop dough and sauce from Naples, quickly toasted in the 900-degree oven.

Bolsa's spicy-boar sausage should be in beauty pageants. We'd all gather on parade routes to wave at her. Tom's basil was so fresh that each bite of pizza was laced with its aromatic scent. The Zip Code honey was lightly drizzled and offered a subtle balance to the heat the peppers and sausage provided.

Paired with the new Backslider Blonde from Deep Ellum Brewing Company, it made for a dandy Monday night dinner.

Next Monday, Kent Rathbun will be in the pizza pit from 6 to 10 p.m. On the weekends, Il Cane Rosso typically has at least an hour wait. Avoid that hoopla and check it out on the more laid-back Monday nights.

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Photos by Lauren Drewes Daniels


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13 comments
Guest
Guest

I'm anxious to try the new, "wild boar" sausage pizza. Sounds, great!

Any pizza from Cane Rosso and the drink of your choice=Ahh, life is good.

Ralphy
Ralphy

Do all you CofA "reporters" just eat the BS that these chefs feed ya?

Wild Board my ass;  it is illegal to sell game in restaurants that has been hunted...so if it was farm raised then it isn't really "wild" board....but what the hell ya all don't care about where the food actually comes from, you just write fluff pieces about vibe and hippness.........

I thought our local food culture was getting serious about food sourcing and such things; haven't you heard about that trend???????

Jay Jerrier
Jay Jerrier

The sausage they brought was amazing.  Made at Mercado with Texas wild boar, cherries and rapini...I asked them if they could make us about 150 pounds a week.  It was awesome. Really fun night at Cane Rosso with those OC boys.  1/30 wraps up "Season 1" of Celebrity Chef nights.  We'll take a break during Feb and kick off season 2 in March.  Also - our oven runs at 900 degrees :)

amy
amy

that sausage is out of this world. 2 links for $8 out of the case is a damn good price for them, too. 

LaurenDrewesDaniels
LaurenDrewesDaniels

Thanks Chris.

Ralphy - I have previously interviewed Jeff, the chef at Bolsa, which is where the meat came from and we spoke at length about how they source food from different farms, purveyors and, specifically, Broken Arrow Ranch. He even went as far as to explain to me what the boar eat (from the fields/pastures they live in). This article just wasn't about that specifically. Here's my interview with the chef if you'd like to learn more.

http://blogs.dallasobserver.co...

You really should stop by Bolsa and try one of their wild boar kolaches. They're magnificent.

Thanks.

Christopher Zielke
Christopher Zielke

Ralphy,

Our wild boar is indeed wild. It comes from Broken Arrow Ranch.

The internet is a serious place to find information about food sourcing and such things. You can visit their website at brokenarrowranch.com. Haven't you heard about that trend??? So is the phone. If you have questions about the validity of our sourcing claims, please feel free to call the restaurant at 214.924.7418. Ask for me. I am almost always there and would be happy to answer your questions. It might save you from embarrassing yourself publically.

Christopher Zielke

CJeffers
CJeffers

The wild boar in question is bought at Broken Arrow Ranch. I understand your concern about eating hunted game. This is a statement directly lifted from there website. Many people falsely believe that it is illegal to sell meat from wild (not farmed) animals.  The correct assertion is that it is illegal to sell meat from any animal that has not passed inspection by a government meat inspector.  However, the only way to harvest a wild animal in the field so that it can pass inspection is to take a government inspector out of the plant and into the field with you.  Well, that's exactly what we do.  More information can be found in our articles about our field harvest technique and unique wild game meat inspection requirements. (top)

Christopher Zielke
Christopher Zielke

Ralphy,

Our wild boar is indead wild boar. It comes from Broken Arrow Ranch.

Their "animals are field harvested from over 100 different ranches, totaling about 1 million combined acres, located in central and south Texas. These animals are truly wild - not farmed or pen-raised. The free-range, all natural meat they produce is of the highest quality. Animals are harvested in the field from long-range, typically 50 - 200 yards, using a sound-suppressed rifle and a high-power Leupold scope. We have undertaken these unique field harvesting procedures in order to reduce stress during slaughter, which is a major factor in controlling meat quality.Once an animal has been harvested it is brought to our mobile processing facility where it is skinned, eviscerated, and inspected. Each animal is weighed and the rancher is paid for the total pounds harvested. Inspected carcasses are placed in the mobile processing facility's walk-in cooler to begin chilling, typically within one hour of harvesting."

Their web site is http://www.brokenarrowranch.co....

Next time you have a question about whether a product is what we claim it to be, feel free to give me a call at the restaurant. 214.924.7418. I am almost always here. It might save you from embarassing yourself publically.

Christopher Zielke

G_David
G_David

Wild board, huh?  Twice even.  Nice job.

LaurenDrewesDaniels
LaurenDrewesDaniels

Sorry about that. 550 is like meh. 900 is bad ass! 550 must have been the time I was writing... get confused with my time and temps all the time. 

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