The executive chef at the Avenir Centre has unveiled his menu for concert goers, sports fans and foodies alike.
Drew Hall, who previously worked at an SMG managed arena in Ontario, says he imported a menu and then added some regional food elements.
“My culinary background itself has been in every conceivable environment you can imagine from cruise ships to restaurants to hotels to this (Avenir Centre). The nice part is that cooking in these kinds of buildings is the culmination really of all those things,” he notes.
Hall originally comes from Louisiana with a Cajun background and he plans to add a bit of spice to some menu items.
As examples, he says they do a lot of smoking and make their own barbeque sauces from scratch.
The Torchbearer and the Three Little Pigs are two kinds of Cajun-spiced poutines.
Besides the usual arena fare like hot dogs, burgers and fries, other menu offerings will include donairs, philly cheesesteaks along with sausages and peppers.
