CHARCUT ROAST HOUSE TO CO-HOST THE ULTIMATE LOBSTER EXPERIENCE WITH CHEF MATT DEAN PETTIT ON NOVEMBER 18
Rock Lobster Food Co. Owner Visits Calgary to Debut The Great Lobster Cookbook at Collaborative Dinner Celebration that Smacks of the Ultimate Surf and Turf
Calgary, 12 November 2014: CHARCUT Roast House will host the Ultimate Lobster Experience on 18 November to mark the Alberta launch of Rock Lobster Food Co. owner, Matt Dean Pettit’s The Great Lobster Cookbook. The menu for the intimate night at CHARCUT for only forty ticketholders will feature select dishes taken from the new book, favourite CHARCUT plates, and Rock Lobster’s famous caesar cocktail, complete with its Nova Scotia lobster tail. A copy of the book featuring Matt’s collection of simple and delicious lobster recipes is also included in the $150 ticket. Click here for details.
The Great Lobster Cookbook includes more than 100 recipes from the famous Rock Lobster Roll and the Classic Lobster Boil to Lobster Eggs Benny, Lobster Poutine, and even a mouth watering recipe for Vanilla Bean Lobster Ice Cream. Star chefs, such as Mark McEwan and Roger Mooking, also share their favorite lobster dishes.
“The Great Lobster Cookbook shows how lobster is enjoyable any time,” says CHARCUT Co-Executive Chef and Co-Owner John Jackson. “We look forward to inviting Calgarians to celebrate lobster, Matt’s journey and cookbook. It is an honour to welcome him to Calgary and help launch this extraordinary resource for chefs and every day cooks. We can’t wait to cook alongside him.”
The aim of the book is to show how fun, easy, and stress-free cooking with lobster can be, says Pettit, who in addition to running four restaurants, still caters and works events. He was promoting his signature lobster rolls at the Toronto Taste awards in 2013 when a literary agent came along, and they got talking about the idea of a lobster cookbook.
“It came about at just the right time and place,” says Pettit. “Lobster has too long been thought of as a staple of haute cuisine and an indulgence food that only an expert in the kitchen can perfectly execute. I had long dreamt of bringing lobster to the masses, meaning I didn’t even read the contract when it came. I was so excited, I just signed.”
With easy-to-follow recipes, notes on lobster anatomy, and basic cooking techniques, The Great Lobster Cookbook is a new cookbook classic for every lobster lover. Pettit demystifies the lobster, highlighting its versatility and taking readers on a cross-country journey into its world, from claw to tail.
To purchase tickets to the Ultimate Lobster Experience, please phone 403 984 2180 or email reservations@CHARCUT.com
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Heather Kirk (Toronto)
Jessie Cayabo (Calgary)
Connell Kennedy (Vancouver)
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