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Tracks North

Tracks North

Early in 2017, as the menus at Juliet began to take shape, we decided that we would put each production on a two year cycle. We had the idea to introduce each menu, focusing first on the food and beverage pairings. Then, as much as we had time for, to incorporate room design, decoration, poetry, other storytelling elements (those came a little later in the year), and more.

Along the way the recipes were adjusted, sometimes entirely changed, and the menus and garnishes edited and refined. We have a lot of notes on all of this.s each production wrapped up for its season, we diligently transferred those notes from their sauce splattered state into permanent record, ready and waiting for us to reintroduce them as the calendar turned to 2018.


So here we are. We have eight dinner productions, plus one lunch, that are entering their second showing. The recipes are finalized (for now) and the menus are too. Half of them have a poem or a story to accompany their creation. One of them has a time traveling play and a virtual reality experience (Les Pommes Sauvages). 

We’ll focus this year on creating a more immersive experience around each of those themes, through further attention to what you see, hear, and know, in addition to what you taste. There is one exception to all of this though, and that is Tracks North: Cuisine Quebecoise. This one is brand new. Here is a look at how the first steps of this trip were taken. It’s not all about food at Juliet, but it usually starts with food. 

There’s a good chance a lot of this will look different by the time it ends on the first day of spring. We’ll be back to show off what we learned along the way this time next year. Oh, these recipes are directly from our kitchen, you might need a field guide to some of the terms and quantities you find here, and there may be more weighted measures than you are used to. This isn’t a cookbook for use at everyone’s home (this time) this is just a look at what we’ve really done. So far. 


1st course: Maine scallops. braised bacon (or pulled pork shoulder, or canadian bacon [probably rotate these as we butcher], hollandaise

Main course: slow roasted pork.  lentils “baked beans” and honeyed carrots [we used to call these magic carrots, but that was a long time ago], basil 

Dessert: cheddar doughnuts with apple caramel [sounds good, now how are we going to make that…]

Optional courses: 
1st:  coddled egg. wild mushrooms, salmon roe, potato
2nd: pate en croute. [going to need a pan for that] with horseradish broth
cheese. epoisses de bourgogne

Unlisted courses, surprises
amuse. foie gras sandwich and baked oyster
bread service. potato rolls, pullman style
the salad. herbs and pickled rhubarb


3-5lb slab bacon, in one piece, skin removed
2 Q mirepoix (2:1:1 onion:carrot:celery), large dice
2 bay leaf
1.5 cup white wine
1.5 cup white vermouth
1.5 cup chicken stock 

Roast mirepoix until well caramelized

Meanwhile: blanch bacon
cover in a pot with cold water by a few inches
bring to a boil and cook 5 minutes
drain water and rinse under fresh cold water for a few minutes

Combine blanched bacon, mirepoix, bay leaf, wine, vermouth and stock in hotel pan
triple wrap (foil/plastic/foil)

Cook at 300 degrees until tender
(check first at 2.5 hours) 

Drain, reserve liquid for another purpose
Press overnight. 


1 gallon water, divided
200 grams kosher salt
350 grams maple syrup
50 grams light brown sugar
10 grams pink salt (InstaCure, Prague Powder)
4 bay leaves
3 medium cloves garlic, smashed
10 grams black peppercorns
1 boneless pork loin, fat trimmed to ½ inch

To make the cure, combine 1 quart of the water, kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat.

Transfer to a large container and stir in remaining 3 quarts of water. Place in refrigerator until completely chilled. Fully submerge pork loin in cure and let sit in refrigerator for 3 to 5 days.

Remove pork from cure and place in large container. Add enough fresh water to fully submerge loin. Let sit for 30 minutes, then remove pork from water and pat dry with paper towels.

Smoke at 225°F, to 140 internal temp, 2-3 hours.  


1 onion, small dice
2 cloves garlic, brunoise
400 grams lentils
1 Q water
20 grams tomato paste
50 grams brown sugar
2 tablespoons maple syrup (weigh me) 
1 tablespoon cider vinegar
2 tablespoons dry mustard
1 bay leaf
kosher salt and pepper mix to taste

sweat (covered pot, low heat, pinch of salt) onion in canola oil until soft without browning
add garlic, cook 1 minute longer

Add remaining ingredients and bring to boil
cover and bake at 350 F until tender (check at 45 mins)

adjust seasoning (salt, pepper, lemon juice) 

900 grams russet potato, washed, unpeeled
454 grams cold butter, diced
1 cup hot milk

cook potato in oven on salt at 500 until very tender
cool potato to the touch, but peel while still warm to hot
pass over fine tamis
combine in mixer with butter, slowly
finish with hot milk
season with salt and pepper

I Was Listening, part 1

I Was Listening, part 1

I Was Listening, part 2

I Was Listening, part 2