Pourhouse Made A Special ‘Terrine En Croute’ For The Chef’s Favourite Hockey Team

IMG_9692

by Andrew Morrison | I was inside Pourhouse in Gastown before dinner service a few days ago when I saw owner/chef JC Poirier and future St. Lawrence chef de cuisine Ashley Kurtz remove something large, rectangular, and golden brown from the oven. It was a huge ‘terrine en croute’, which is basically a fancy meat pie (complete with steam conduit ‘chimneys’). It was a thing of beauty, and it smelled out of this world. I was lucky enough to enjoy the hell out of something similar at Le Pied Bleu in Quebec City last summer – truly drool-worthy stuff – but this was just massive in comparison. It wasn’t until I looked closely that I saw the entirely appropriate insignia of the Montreal Canadiens hockey team on the top crust. Poirier, born and raised in Quebec, explained that it would be a special treat for guests at the restaurant that night, to celebrate the start of the Stanley Cup playoffs. Sadly I couldn’t stick around to give it a try but I was able to snap this photo. Another one that got away…

EXPLORE THIS NEIGHBOURHOOD  

There are 0 comments

Can You Correctly Identify This Vancouver Restaurant?

Do you think you know Vancouver's restaurant scene well enough to identify this spot? Submit your best guess in the comments.

On Underwater Restaurants and Crossing Bridges for Tallow-Fried Beignets

This week's food media omnibus teases new concepts, exposes bad restaurant manners and eats a lot of butter.

Never Heard Of It

In a Richmond Strip Mall, Seeking Out “Explosion Pulp Chicken”

Fernando Medrano takes the "Never Heard of It" column on a mission to satisfy some genuine curiosity.

On Leaking Maple Syrup and Categorizing the Worst Kinds of Food Snobs

Our latest read of the food headlines will have you making good use of your leftover Halloween candy and asking if you're a Trend Humper.