Ciao! February March 2020 CIAO_FebMar2020 | Page 21

ciao! cooks
McCausalnd
Our idea of a power pairing.
by Jessie Schmidtke
Originating in Quebec
sometime during the late 1950s, poutine has become a staple at restaurants across the country. From greasy
spoon diners to trendy bistros and cafés, fanciful variations of poutine stake their claim on menus, and what
better to pair it with than a big 'ol slice of pie? Chef Jaime Briones of Resto Gare and owner/baker Wendy
May and chef John Lindenbach of Oakwood share their favorite recipes worth cheating on your diet for.
ciao! / feb/mar / two thousand twenty
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