Shortly after we ordered, we were treated to some molecular gastronomy of encapsulated (or spherified) olives! According to chef John this was heavily inspired by the tapas Barcelona restaurant, Tickets. When you pop these into your mouth, the jelly casing gives away to a burst of olives! Granted, you must love olives to enjoy this particular presentation, but I think olives are starting to grow on me (more about olives in the next post).
For our salad, we ordered the special salad of the night which was comprised of slices of their namesake Iberico ham, B.C peaches, fior de latte, topped with a handful of arugala and a light fig spread. This dish was the perfect start to our meal as it was light and refreshing. The Iberico ham was true to its description of being creamy, rich and almost melted in our mouths.
As a side note, this dish is also one of the most photographed dishes at the Black Pig Bistro!
All in all, we loved every minute of our anniversary dinner. All the dishes were well prepared, balanced well and looked absolutely amazing. If you have a chance to visit Black Pig Bistro in Calgary you should definitely do it! Chef Alison Bieber and Chef John Michael MacNeil were fantastic and they certainly have a good thing going at Black Pig Bistro. They also mentioned that their menu will be changing in September, so it will be exciting to see what else they have in mind.
Black Pig Bistro
825-1st Ave NE