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Tasty Tuesday, Oct 21, Gaufre Gourmet

You know you’re serious about makin’ waffles when you import your pearlized sugar all the way from Belgium. That, and you’ve got a waffle press that weighs a hundred pounds.

This is the kind of dedication and attention to detail that you’ll find in every waffle made by chefs Charlene Wesler and Mike Susak of the Gaufre Gourmet food cart.

Wait a hundred-pound waffle press?!! Yes. It’s true. That weight is necessary to properly press the brioche-style dough (not waffle batter) that’s used in GG’s liége-style waffles.

German Chocolate Waffle

The liége waffle originated in the city of (wait for it) Liége, Belgium. These waffles were first developed for the Prince of Liége. Similar in appearance to the classic batter-based Belgian waffle, liége waffles are more like a sweet bread that looks a lot like a waffle.

At Gaufre Gourmet, the liége waffles are only the beginning. Charlene and Mike then apply all manner of wonderful toppings to their waffles. The menu includes such delights as; The Maple-Bacon waffle, The Spicy Goat (Grand Prize Winner, Entree category, 2014 Portland Summer Food Cart Festival), The Chunky Monkey, The Caramel Apple waffle, and The Porklandia!

Check out the mouth-watering pictures of those waffles and more at the Gaufre Gourmet website.

The Treasure Box

[ back – l to r ] The Original, The German Chocolate, The Chunky Monkey [ front – l to r ] The Monte Christo, The Spicy Goat.

Rebecca Webb and Steven Shomler of Portland Radio Project’s Tasty Tuesdays show, chatted in pirate-speak with Charlene and Mike about liége waffles, their “Point Break”-style Kickstarter campaign and more. Listen now to hear the lip-smacking conversation.

Ken Wilson
Latest posts by Ken Wilson (see all)
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Trackbacks & Pingbacks

  1. […] Michael and Charlene were recently on my radio show, Tasty Tuesday talking about Gigi’s Cafe.  Here is a link to the podcast made from their live, in studio, Portland Radio Project interview  — http://www.prp.fm/tasty-tuesday-oct-21-gaufre-gourmet. […]

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