Four Toronto chefs re-imagine the Big Mac combo


Campagnolo's Big Mac All'Americana

Chefs Craig Harding and Nigel French kept it traditional (sort of) by making a (sort of) pasta dish. Fries were julienned for the spaghetti, which they served with a burger-patty-and-ketchup bolognaise. In lieu of parmesan: a grated, toasted bun. "In Italy, when you can't afford cheese, you would actually use bread instead," says Harding. "It's called 'poor man's parmesan.'"

See all four dishes here
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