The UK comedy guide Chortle.co.uk reviewed the Just For Laughs Craig Ferguson Gala. The most interesting part of the review:
The next act, Bob Arno, steals material. Ties, belts, watches, cellphones and wallets, mainly—as he’s an expert pickpocket. He romps through his act with verve and speed, rattling through some polished, witty banter as he displays his amazing talent. The biggest thing this lively, compelling performer stole, however, was the show.
Along with the Montreal Gazette proclaiming Bob Arno as “best act,” we’re happy.
Montreal—Read anything about this city’s vibrant dining scene and you’ll be pointed to Au Pied de Cochon. You’ll also be warned: dining here entails a serious lapse in a heart-healthy diet. Pigs, of course, are featured heavily on the menu. Foie gras is the restaurant’s other specialty.
I don’t eat pigs, or any four-legged animals. I’m not big on two-legged winged creatures, either. But foie gras makes me swoon. In Montreal, it comes from ducks, not geese, and I find it slightly inferior. Slightly.
Au Pied de Cochon’s version of poutine starts with potatoes fried in duck fat and topped with a large lobe of seared foie gras. And get this: the sauce is made of foie gras puree, egg yolks, and cream. The eyes and mouth say yeah! while the heart runs for cover.
It was fabulous. Bob and I shared a plate, and we could have walked away satisfied after just the foie gras poutine and glasses of chenin blanc.
Toasted bread spread with celery root puree, waiting for the contents of the can
Duck in a can
But no. We had to experiment. Bob had a fresh bluefin tuna dish, rare and complicated. I had duck in a can. My chef brother-out-law had told me about it. The waiter brought out a piece of toasted bread covered with celery root puree. He also brought a hot sealed can, which he opened with a can opener at the table.
Duck in a can: hot and freshly cooked
Slowly and ceremoniously, the steaming contents were dumped atop the bread. A duck breast, a large lobe of foie gras, buttered cabbage, a head of garlic, fresh thyme, and mysterious juices were cooked to a fragrant, unidentifiable heap that looked sort of… well, pre-digested.
Duck in a can: not a pretty sight
It was not a pretty sight, though it smelled divine. The structure stood tall on its bread foundation for a minute, until the bread soaked up enough fat and juices to lose its ability to support such a heavy burden. Neighboring diners’ eyes bugged out. Mouths gaped. Oohs and ahs for the spectacle of the duck.
Duck in a can: devine
Needless to say, it was delicious. The duck was chewy and gamey, the foie gras meltingly luscious, the garlic an occasional bright surprise, and the cabbage a vegetal counterbalance. The celery root and juicy-crusty bread could have been a meal on it’s own. As you can see, the dish was enough for six people.
No surprise that the combination, foie gras poutine followed by duck in a can, was not a wise choice; I knew that when I ordered. I just had to try both dishes. There were many others I managed to pass up.
Fresh shellfish at Au Pied de Cochon
So this is my recommendation. Go to Au Pied de Cochon. If duck in a can doesn’t intrigue you, try one of their spectacular seafood platters. Or probably anything on the menu.
Montreal—Pardon this little interruption in the Russian Rip-off 5-part story. For our Canadian friends and fans, Bob and I would like to announce one of Bob’s rare public performances, in the new touring show Hoodwinked, premiering this week at the Just For Laughs festival in Montreal. Hoodwinked will play on Tuesday, Wednesday, and Thursday, July 15, 16, and 17, at the Gesù Theatre.
Hoodwinked : Prepare to be Conned
Bob Arno is the world’s most famous pickpocket. Years of research and first-hand observation of real street crime have made him an authority frequently consulted by police, security experts and television producers. Bob artfully blends the comedy and tragedy of thievery in his outrageous performances. Bob has been featured on ABC’s 20/20, CNN, the BBC, and National Public Radio, and he has been profiled in the New York Times and USA Today.
Banachek is a leading expert on psychological manipulation. At 18 he became a test subject at a heavily funded university psychic research facility. For two years, scientists closely studied and tested his “psychic” abilities. Using only his skills of deception, Banachek astounded the researchers and made them believe he truly was psychic. His live performance features demonstrations of subliminal influence and “cold reading” that are at once hilarious, fascinating and, at times, disturbing.
A well known authority on all things deceptive, Todd Robbins has been called the “king of New York con men” by the New York Times. He has used his expertise, gained by walking down the shady streets of fraud, on numerous TV programs and has consulted on various articles, documentaries and films. In April, Bloomsbury Books released his book The Modern Con Man: How to Get Something for Nothing.
Card mechanic Richard Turner is an expert on card cheating and sleight-of hand. He is respected within the international casino industry as one of the most skilled cheaters ever. Richard travels the world demonstrating his ability to cheat with cards undetectably. Endless practice and years of training result in card table mastership that is unsurpassed, and which can now be shared in Hoodwinked through the use of live video projection.
