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Friday, August 28, 2009
Good Gravy!
When Nate Rozema of Burlington, Washington comes to visit his in-laws in Boise, he tries to time his arrival for lunch -- which means a straight shot down Vista Avenue from the airport to downtown...and the Brick Oven Bistro. His lunch of choice: Yankee Pot Roast. For Nate, it's all about the gravy. For his wife, Erin, it's all about concealing her identity as her hubby makes his way back to the kitchen for an extra bowl...or three...of the brown nectar.
"It would be embarrassing if it weren't for the fact that he's so cute about asking for more," Erin blushes. "He actually wanted to buy a container to freeze and take back home with us. It makes me feel a bit inadequate as a cook."
What is it that could excite such passion over what for many restaurants is not much more than an afterthought? If you have to ask that question, you've most likely never experienced our famous burgundy mushroom gravy. If you want to know the secret behind it, let's just say that at no point in the process is a can opener involved.
Like everything else at the Brick Oven Bistro, our gravy is slow cooked from scratch. At the risk of over stimulating your taste buds, here's how we do it.
We begin by making a reduction with burgundy wine (surprise) and mushrooms (surprise again!). We then add to this a demi-glace, which for the culinarily challenged among you is a thick, rich beef sauce. As if this weren't enough, we apply a traditional French finish (no vulgar snickering, please) of brandy and butter. We know this sounds decadent, but if you're really that calorie conscious you should probably just stick with a salad.
So...why go through all this effort if we could just open a can? The simple answer is that Nate Rozema would never forgive us if we did. Besides, there is significant symbolism in the way we make our gravy. After all, lavishing this much attention to what goes
on
our food speaks volumes about what goes
into
it.
Friday, August 28, 2009 9:00:32 AM (Mountain Daylight Time, UTC-06:00)
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