MUNCHIES’ signature web series, Chef’s Night Out, is the channel’s “answer to the glut of sleepy TV food shows.” It sees some of the world’s greatest chefs after service hours as they take us on crazy nights out, and share unfiltered commentary. Of course, there’s food everywhere. But in stark contrast to plated masterpieces, we’re shown casual, spontaneous, and, at times, messy eats.
A couple of years after the show’s debut, VICE chronicled the series through The MUNCHIES cookbook. The glossy black book is a compilation of recipes featured in the episodes. It’s an attractive collection of buffed up late-night comfort food “from the world’s best chefs.” Enticed, our videographer looked through it, and decided to test Noah Bernamoff‘s classic poutine recipe. (Archie likes fries… and easy recipes.)
Noah Bernamoff founded New York’s Mile End deli, which “brought Montreal-style bagels and smoked meat sandwiches to New York.” His poutine recipe sticks to the textbook definition of the Canadian dish: crunchy fries, thick gravy, and cheese curds. According to Archie, sourcing the ingredients was a bit challenging, particularly the cheese curds. So, he used mozzarella cheese as an alternative. The recipe also calls for cut-up russet potatoes; but Archie opted to use store-bought fries, instead.
The process, on the other hand, was fairly effortless. “[Cooking was easy] since [it was just] frying; and the sauce [was] not that hard [to make.]” Although, Archie admits he had a hard time cutting the onions. (He had yet to learn how to do it properly.) The result was a dish worthy of late-night status—salty, loaded, and sinful. MUNCHIES was right; as proven by this simple, quintessential recipe, these guys “know what the hell they’re doing.”