We put our own spin on the traditional 1950s dish of Quebec of French fries, gravy and cheese curds, and turn poutine into dishes for breakfast, lunch, dinner, and dessert. This hands-on class will create breakfast poutine with roasted new potatoes and sausage gravy topped with cheese curds and eggs, lunch poutine with sweet potato fries and barbecue chicken thighs topped with parmesan gravy and Jack cheese with homemade hot sauce, dinner poutine with steak fries and grilled flank steak topped with cheese curds and balsamic gravy, plus dessert "poutine" with cinnamon-sugar churro "fries" topped with white chocolate ganache, strawberries, and toasted coconut.
Sat, Oct 11, 12 pm to 2:30 pm
Sat, Oct 11, 12 pm to 2:30 pm
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