A different kind of theme week is about to go down at some notable Montreal restaurants. Head Cheese Week, or, if you prefer, #HeadCheeseWeek, will extol the classic cold cut at Dinette Triple Crown, Ta Chido, Manitoba, Le C, Le Slang, Danji and Tripes & Caviar from April 5 to 11. The event is the brainchild of chef Luis León Tigretón and bartender Romain Cavelier, both of Usine C's Le C.
As of this Sunday the chefs in question, from Triple Crown's Colin Perry to Manitoba's Chris Parasiuk, will offer riffs on head cheese "inspired by their country or region of origin, namely Quebec, Spain, Kentucky, Korea, Alberta and Mexico."
Foodies and other meat aficionados can visit participating restaurants and taste the various versions of head cheese, ranging from the traditional to the more daring. All washed down with a cocktail designed to [pair with] the delicious dish.