Q. What is poutine? I see it popping up more and more on fast food and casual dining menus.
A. Poutine, or just plain old loaded fries, is a rapidly expanding trend. One reason is that the ingredients are tied to a specific region, such as Canadian poutine out of Quebec and Toronto. Another reason is that restaurants already have the fixin’s to put specially loaded fries on the menu. Give them a try yourself! Top fresh cut or crispy frozen French fries with dark brown gravy and cheese curds and you’re ready to taste the tradition whose followers are spreading across Canada and the U.S. It’s even spread to chains, including Wendy’s, Burger King, Smash Burger. Wendy’s marketing arm now has the link to the announcement that the hot and tasty poutine had become the national choice. Try this version with your customers before it spreads to your competition:
Yellow Finn Poutine from Village Whiskey, Chef Jose Garces, Philadelphia PA
Or this one from the Brown Hotel by Chef Laurent Geroli in Lousiville, Kentucky:
Among my favorite variations on the theme of poutine is this inspired dish, called Street-Car Idaho Fries:
And if you’d like to learn a little more about the process of making poutine (and how to pronounce it), check out this video from Average Betty: http://www.youtube.com/watch?v=n5jmfdU6Tb0&feature=g-all-u