Nosh Pit Exclusive
“It’s like a savory bomb in your stomach,” says Chris Howell, head chef at Smith.
Posted by: Abby Tracy on Sep 14, 2011 at 12:46PM
Our poutine probe began in Fremont, where a line cook at Uneeda burger shared his theory on Seattle’s curious fascination with the Canuck concoction, in which gravy and cheese curds cover piles of French fries.
Now we head to Smith, a Linda Derschang joint on 15th Avenue East that has been serving up poutine since its earliest days. There, head chef Chris Howell schooled us on the proper execution for superior poutine, the popularity of which, he says, comes down to simple human appetite. “People love cheese, people love fries. It’s never going to stop.”
Behold:
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Nosh Pit Exclusive
Nosh Pit investigates the local fries-curd-gravy scene. We begin at Uneeda Burger.
Posted by: Abby Tracy on Sep 07, 2011 at 02:21PM
Poutine: What’s the deal? Canada’s sloppiest dish has become a total thing here in Seattle. Why? How did this happen?
In this series, we confront some of Seattle’s premier poutine providers, and find out why they’re heaping piles of fries, cheese curds, and gravy upon us.
We begin in Fremont, at Scott Staples’s joint, Uneeda Burger. Uneeda’s line cook Ryan Trevors is one of the poutine pros up in there; in this segment he explains the strange appeal of the Canadian concoction, and tells us where it falls on the Quality Spectrum of Things We’ve Inherited From our Neighbors to the North.
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Nosh Pit On Assignment
Part Three: Molly Moon’s.
Posted by: Abby Tracy on Jul 25, 2011 at 04:43PM
Intrepid Nosh Pit intern Abby Tracy takes to the streets investigating Seattle food obsessions. In part three of her first series, a tour of the local pushers who fuel our ice cream sandwich addiction, she finds out how Molly Moon’s creates its Parker’s praline ’wich. Sweet freaks: prepare to drool.
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Nosh Pit On Assignment
Part two: Revel.
Posted by: Abby Tracy on Jul 20, 2011 at 09:20AM
Intrepid Nosh Pit intern Abby Tracy takes to the streets investigating Seattle food obsessions. First up: ice cream sandwiches. Why do we love them so? In part two of this three-part series, Tracy visits Fremont buzz spot Revel. Here the ’wiches come in zesty flavors and are a spin on the traditional: the restaurant used to serve your standard ice cream sandwich but recently switched it up, as chef-owner Rachel Yang explains in the video below.
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Nosh Pit On Assignment
Part One: Street Treats.
Posted by: Abby Tracy on Jul 11, 2011 at 03:38PM
Intrepid Nosh Pit intern Abby Tracy takes to the streets investigating Seattle food obsessions. First up: ice cream sandwiches. Why do we love them so? In part one of this three-part series, Tracy visits mobile sweet-supplier Diana Diane Skwiercz at Street Treats to talk about the cookie ’wiches she stuffs with homemade ice cream.
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Ice Cream,
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