The Pourhouse Caesar with Hickory Sticks
Dec 09, 2025 01:40 AM
This is no ordinary Caesar salad. The Pourhouse Caesar is smoky, salty, and totally unforgettable — a nod to the version once served at The Pourhouse restaurant in Vancouver. With a rich, duck fat–based dressing and crispy Hickory Sticks in place of croutons (yes, really!). It’s a playful twist on a classic that’s big on flavor and nostalgia.
Full disclosure … I have no affiliation with this restaurant and have no idea how closely this recipe replicates the original. Except, it's just like I remember it tasting.
Since schmaltz (rendered chicken fat) is impossible to find where I live, I've used duck fat instead. Feel free to use olive oil if you don't have either in your pantry. Whatever you do, don't skip the Hickory Sticks.
Ingredients:
Duck Fat Caesar Dressing
- ⅓ cup melted duck fat
- 1 large egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 tablespoon anchovy paste (or finely minced anchovies)
- 2 small garlic cloves (grated with a microplane)
- ¼ cup grated parmesan cheese (plus extra for serving)
- Salt and pepper (to taste)
Everything Else
- 1 large head romaine lettuce (washed, dried and torn into pieces)
- 1 small bag Hickory Sticks
Prep Time:
20 minutes
Total Time:
20 minutes
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