Nose to Tail food tasting at the Niche Test Kitchen was a huge success. This small venue resides along Major Taylor Boulevard in Worcester, right next to Mezcal Restaurant and adjacent to the parking garage.
The evening was an amazing experience. We walked in and could see the food being prepared behind long stainless steel tables. I got the impression they were enjoying themselves as much as we were going to enjoy eating their creations. They were very open in explaining what they were preparing. The chefs were genuinely passionate about their work.
We had six courses throughout the night starting with The People’s Kitchen representing with bratwurst on a brioche roll with pickled vegetables. The roll was soft and flavorful and was the perfect accompaniment to the bratwurst. The small taste of the pickled vegetables was a nice touch as well. The spiced pork spread was a favorite of mine. Briefly, it was pork pate and was delicious on a baguette with a little mustard seed.
The second course offered up by The Fix with Taylor Ham sliders, which were very tasty. My favorite of the night were the two poutines. A Bloody Mary Poutine and a Banh Mi Poutine. What can I say I am a sucker for anything potatoes and French fries done well are high on my list. The Banh Mi Poutine was truly a creative masterpiece deserving of a place on all of the menus throughout the Niche restaurants.
The third course offered by Rye & Thyme was a selection of Oysters on the half shell and Lettuce cups. Oysters have never been my thing but I tried these and I was happily surprised that I enjoyed them. They came with a grapefruit juice and a tiny quail egg among a few other things all wonderfully displayed on the oyster. It was a big mouthful though and I could not even attempt the whole creation in my mouth at once but never the less it was very good. The lettuce cups, filled with blue cheese dressing pork belly and minced shallots, again one of my many favorites on the night and I would love to see these on a menu in one of the Niche restaurants.
The fourth course represented Mezcal Tequila Cantina with Oaxacan Chorizo tacos and Specitos de Carnitas. The tacos wrapped up with a corn salsa, creamy adobo, radish and cilantro. A bit spicy but very good. The carnita’s were small dough shaped cups filled with black beans, avocado salsa, cotja cheese and habanero oil. Not spicy but very flavorful and rustic feeling.
The fifth course representing Bocado was a porchetta con pimento and Paella Grande. The porchetta was amazingly cooked, juicy with the rind of fat a crispy accompaniment. Pickled onions, shaved carrot salad came along with this, again one of my favorites of the night. A must see on the menu at Bocado. The paella was cooked with a slight crust along the edges and I found it to have a strong seafood taste, which I enjoyed. The rice was cooked perfectly and I enjoyed it thoroughly.
The sixth course was dessert and although by now, I was well and truly full I did sample the Mexican Hot Chocolate cheesecake. It was creamy cheesecake with a hardened chocolate drizzled over the top. A very nice end to an amazing evening of food tastings. Churro bites were also offered up as dessert but I had to pass on this, as I was too full to even try one.
The night would not have been complete with out drinks. I ended up drinking Sangria called “spring cleaning” throughout the evening. With pineapple infused Bacardi, house made mint simple syrup, finished with house made white sangria. An excellent accompaniment to all the food I sampled.
The food was truly creative and delightful. Created by talented folks. I would recommend this experience to anyone who has a love of food.
