what duck fat?

This morning we awoke wondering whether the previous evening had all been just a dream.

As a xmas gift to Kate (and to myself as well, I confess), I booked us into a cooking class with Aaron Linley, head chef and co-owner of our favourite Stratford, Ontario restaurant, Bijou -- a place as small and precious as the name implies.

Aaron guided six of us through the following courses:

- french onion soup (onions and croutons cooked in duck fat)

- rainbow trout en papillote

- marinated guinea fowl w/ a baked eggplant and tomato gratin

- coconut pannacotta w/ tropical fruit soup and coconut meringue

In light of our recent determination to abstain from most meat items, eating at Bijou -- or any reputable restaurant, for that matter -- presents us with with an ethical quandary. Meat: to eat or not to eat.

Though we've yet to fully iron out our guidelines on the meat issue, we've agreed to revert to being omnivores if:

- the meat is sourced locally and raised ethically

- we find ourselves in a position where not eating the meat would prove exceptionally awkward and potentially embarrassing for a host

- in the rare case where our survival depends upon trapping a hare/pigeon/scorpion for sustenance

The third scenario aside, we've found that dining out doesn't typically put us in a situation where eating meat is unavoidable, as most menus carry at least one vegetarian option; and in many other cases, the source of the meat is uncertain or unspecified. As this is commonly the case, vegetarians we remain.

At a place like Bijou, however, our status as vegetarians -- loose to begin with -- becomes downright meaningless.  While it is almost impossible at Bijou to order a prix fixe menu that is entirely vegetarian, we are assured in most cases that the centerpiece of a dish was in many cases raised right here in Perth county.  There's something to be said also for the fact that most of the other ingredients on the plate will be local as well.

Bijou's menu, you might say, satisfies both tastebuds and conscience. Their philosophy sums it up:

Dedicated to respectfully serving fresh, simple food, the chefs at Bijou create a daily chalkboard menu that changes to reflect the availability and freshness of our ingredients. We serve only the highest quality products when they are in season. Bijou maintains a close relationship with local suppliers and we're proud to showcase the best of Perth County and Canada.

And as long as Bijou maintains this close relationship with local suppliers in the name of freshness and sustainability, our relationship with Bijou's menu will remain just as strong.

Despite the duck fat.