| After all, Eugene's usually to be found amidst well-heeled eaters at his restaurants - the BALTIC in Newcastle and The Tontine in North Yorkshire. We aimed to find out....  What do you think about the parmesan?
It's great, I love it. I've been eating parmesan for years ever since I was a kid. 
I've been eating parmesan for years.
| | Eugene McCoy |
Do you think it should be a local delicacy? Yes, definitely as long as its done properly, for example with fresh ingredients, I know local takeaways and restaurants tend to use pork as it's a cheap option but it's definitely best when cooked using veal.
 | | Eugene McCoy helps out at the People's Kitchen |
As I said I've been eating parmesans for years, I remember going to the Paradise restaurant and Mario's as a kid and getting parmesans. Do you serve parmesan? I don't at the moment but it's funny you should mention that, I was recently thinking about adding the parmesan to the menu.
It would be a shame if we didn't have any regional dishes.
| | Eugene McCoy |
Do you know of any other Teesside dishes? The only things I can think of are whelks and winkles as we're close to Whitby. I can't think of anything else off the top of my head, it would be a shame if we didn't have any regional recipes. Have your say on the parmo on our messageboard or see what folk on the streets of Middlesbrough thought when we asked them. | 
