The Future of Poutine

Features

08 July 2015

Versatile Idaho^® Potatoes provide the canvas as culinarians get creative.

For a dish of humble Canadian origin, poutine—a savory amalgam of crispy French fries gilded with cheese curds, beef gravy and an optional egg—has quickly established a substantial presence on American menus.

A distinctive variation on loaded fries and an American quick-service favorite, poutines of all stripes are popping up in fast-food and casual-dining operations across the country, much to the delight and enjoyment of customers who enjoy their fries with a side of creativity.

Whether served as an appetizer or entrée, poutine is a popular dish that starts with a menu basic—crisp Idaho^®potato French fries—and can absorb other standard menu ingredients with aplomb and style. For example, surplus short-rib orders make a rich, meaty gravy. Cheeses salvaged from salad and appetizer orders melt atop sizzling fries to offer an intriguing new flavor profile.

Finally, we’ve talked fries, but why stop there? Idaho hash browns, tots and country potatoes also provide an excellent foundation for a signature poutine.

The poutine creative process can be inspired by trending flavors, local/regional ingredients, the season, even nostalgia! When the Idaho Potato Commission (IPC) partnered with the Wisconsin Milk Marketing Board to design a “poutine bar” for a conference breakfast, Chef Robin Schempp (Right Stuff Enterprises) refined the offering to three distinctive approaches that catered to a variety of tastes.

Pre–Mades >	MONTREAL POUTINE AVEC SAUCISSES	HIPPY DIP POUTINE veg not fried	CHICKEN & WAFFLE POUTINE
Wisconsin Cheese	Classic Curds (white)	Wisconsin 3- Cheese Sauce	Yellow Cheddar Curds
Idaho Potatoes	Classic Fries	Roasted/Home Fries	Waffle Fries
Gravy/Sauce	Classic Gravy	Roasted Mushroom Gravy	Buttermilk Sausage Gravy
Topping	Short Rib (from gravy)	Tamari Braised Kale & Spinach	Fried Chicken
*Customizations*
	Grilled Sausage	Bacon	Cinnamon Apples
	Idaho Tots	Wisconsin Fontina	Country Ham/Red Eye Gravy

Egg:	Fried Egg	Poached Egg	Scrambled Egg

Condiments:	Hot Sauces	Grated Wisconsin Grana	Maple Syrup

At the American Culinary Federation’s ChefConnect: Baltimore in February 2015, the IPC served up Idahopotato duck-fat fries with a choice of toppings: traditional poutine or a regional version with crab-cake chunks, cheese curds and remoulade sauce.

This February in Chicago, the Haymarket Brewery organized a poutine fest to raise funds for a fund that supports disabled restaurant workers. The IPC supplied Idaho potatoes for the hot fries, and enjoyed the competition as nine participating restaurants served up an equal number of signature poutines:

Bite Café–lamb gravy, lamb-belly cracklings, pickled green tomatoes.
Rocking Horse–braised beef shank, cheddar Mornay sauce
Bar Takito–chorizo gravy, smoked cheese, pickled sweet potato, cilantro, crispy rice
Frontier–wild boar shank, crab cheese sauce (Piggy Crabby Poutine)
Le Bouchon–beef bordelaise sauce, cheese curds, pickled corn chow chow, scallion greens
Bad Apple–short ribs, caramelized onion, cheddar sauce, pickled jalapeño
La Sirena Clandestina–Brazilian black beans (feijoada), provolone, sautéed Fresno peppers, cheese sauce
Revolution Brewing–crispy pork belly, foie gras, blue-veined Gouda, chopped apple, pork demi-glace
Haymarket Brewery–housemade lamb-sausage gravy, jalapeño breadcrumbs and dried cherries.

Needless to say, the preceding examples are just a taste of a myriad of poutine possibilities. The Idaho Potato Commission has more variations to share at foodservice.idahopotato.com.

Finally, a culinary reminder: Customer-pleasing poutines depend on customer-pleasing potatoes. Puttin Idaho French fries on your menu is one of the easiest ways to increase sales and improve profits. They’re quick to prepare and have a low food cost. In fact, 70% of foodservice menus include French fries—more than any other food. Click here for tips on preparing perfect fresh-cut French fries.

Visit these online resources for more information and inspiration on poutine: