This week we're serving up not one but three, count em, three poutines a day. We're kicking off Tuesday with braised short rib poutine (done in beer, Worcestershire & chicory sauce) as well as an old favorite, the red wine and bacon poutine. And we're bringing out our first vegetarian poutine, which will be redolent of Italian porcini mushrooms. The week will see other poutines introduced or brought back, including our first dessert poutine. Details on that to come.
1.11.2011
Poutine Week
It's winter and the weather is brisk (for we weather wusses in LA at least). What better to warm you up than steaming hot gravy over melting pockets of cheese over fries. Ah, poutine. Is it good for you? Probably only if you're suffering from malnourishment. Is it delicious and comforting? Yes and yes.
This week we're serving up not one but three, count em, three poutines a day. We're kicking off Tuesday with braised short rib poutine (done in beer, Worcestershire & chicory sauce) as well as an old favorite, the red wine and bacon poutine. And we're bringing out our first vegetarian poutine, which will be redolent of Italian porcini mushrooms. The week will see other poutines introduced or brought back, including our first dessert poutine. Details on that to come.
This week we're serving up not one but three, count em, three poutines a day. We're kicking off Tuesday with braised short rib poutine (done in beer, Worcestershire & chicory sauce) as well as an old favorite, the red wine and bacon poutine. And we're bringing out our first vegetarian poutine, which will be redolent of Italian porcini mushrooms. The week will see other poutines introduced or brought back, including our first dessert poutine. Details on that to come.
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