The catering team at The Boulevard Room create delectable savory dishes to end a wedding. After some heavy drinking to celebrate the wedding, a sustainable bite is welcomed. The favourite is mini po’ boy sandwiches.
A great recipe that you can try at home for your guests comes from Mario Batali’s Big American Cookbook.
6 (6”) lengths of soft French bread cut open and toasted
3 large tomatoes thinly sliced
Dill pickle chips
Top round or chuck roast —3 to 4 pounds
3 tablespoons extra virgin olive oil
1 onion thinly sliced
½ bunch thyme
¼ cup all purpose flour
½ cup water
Season the beef with salt and pepper on all sides. Preheat oven to 350 degrees F. in a large deep pot, heat the olive oil over medium high heat. Sear each side of the beef for about 5 minutes per side. Drop the onion in the pot around the beef and add thyme. Add enough water to come about an inch up the side of the beef. Covet pot and put in oven. Cook for 3 hours and each hour make sure the water level stays the same level.
Carefully transfer the roast to a cutting board and let it rest for 20 minutes.
Remove and discard thyme stems. Put pot over medium high heat. In a bowl, whisk together the flour and water. When the broth is boiling whisk in the flour mixture and continue to whisk until the gravy thickens. Take the gravy off the heat, discarding the debris.
Slice the beef against the grain into ¼ inch slices.
Spread one half of each piece of bread with mayo. Dip slices of beef into the gravy and add them to the sandwich. Top the meat with tomatoes, lettuce, pickle chips and add the other half of the sandwich.
The Boulevardroom is a small wedding venue with in house catering always inventing and creating new dishes. Our menus are constantly changing to keep up with the latest trends in culinary cuisine.