From chicken nuggets to cheeseburgers, there’s been an explosion in plant-based meat-alternative options at fast food chains across the country. This is due in large part to producers like Impossible Foods and Beyond Meat, who have created incredibly realistic plant-based proteins that look, smell, and taste similar to the real thing.
These companies are fueling most of the new options out there, and their proteins are so convincing, they make it easy to go meatless when you’re on the road grabbing a quick bite. And they let you satisfy that burger craving without making a big sacrifice in flavor or texture.
Since we are on the subject of Andre Natera and his restaurants in Highland Park Village, it might be worth noting that the chef recently added poutine to his menu at Village Kitchen. Poutine, you say? Yes, that luscious plate of steaming fried potatoes, laden with supple lumps of cheese curd and smothered with gravy. That poutine.
It could be argued that it is the national dish of Canada. Everywhere you go in Canada you will find a version of poutine on the menu. From the lowly McDonald’s version for $3.99, to the very elegant Au Pied de Cochon in Qubec with their foie gras version for a mere $23 Canadian. You cannot go anywhere, including a ballpark, without being able to order this dish. But most identify poutine as being sold at casse-croûtes, or a greasy spoon diner, or roadside chip wagons called cabanes à patates. Continue reading →