Cabbage never tasted so good
WARM AND HEARTY; CABBAGE HAS NEVER TASTED SO GOOD For Immediate Release January 14th, 2014 WARM AND HEARTY; CABBAGE HAS NEVER TASTED SO GOOD Vancouver, BC… Comfort food comes to mind with the cold and wet weather upon us – and Oyama Sausage has the solution. January 23rd to 26th is The Oyama Choucroute (Sauerkraut) Festival. Oyama’s very own delicious, Alsatian style sauerkraut is fully cooked, all you do is heat it up. Choose from a huge assortment of smoked and fresh sausages, kassler, bacons and more to compliment your choucroute. Add a selection of craft beers from Granville Island Brewery or a fine Riesling or Gewurztraminer from Liberty on Granville Island and your meal is complete! A seasonal treat, many line up to enjoy house made choucroute. With sausage, potatoes and great wine or beer, this is another dish that speaks to simple origins, like cassoulet and pot au feu. And pop by Oyama Thursday Jan. 30th – Sunday Feb. 1st for another round of delicious Boudin Noir – a delicate, super tasty blood sausage. Try it gently cooked in a pan with butter, fried apples and served with mashed potatoes. The ideal winter meal. About Choucroute Choucroute (or sürkrüt in Alsatian) is usually prepared in the fall after the cabbage harvest. It’s pronounced shoo croot; chou is the French word for cabbage and croute is the Alsatian pronunciation (spelled using French rules) for...
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