Poutines are the perfect place to experiment. And everyone knows experiments can get messy. But what a delicious mess. Fried potatoes, meat, cheese, gravy \u2026 and that\u2019s just for starters. You won\u2019t want to wait for a fork. <\/p>\n
We asked our Gordon Food Service culinary team to point out some poutine possibilities. They looked around and suggested dishes popular in the places where they dine. <\/p>\n
What they found is just the tip of the poutine iceberg. You get the enjoyable part\u2014deciding which one (or ones!) belong on your menu.<\/p>\n
Lomo Saltado Poutine<\/strong> Pot Roast Poutine<\/strong> Not Your Routine Poutine \u2026 aka Down South Skillet Taters<\/strong> Krabby Poutine<\/strong> It was a messy job, but our chefs were up to the task of finding some menu standouts.<\/p>\n","protected":false},"author":19,"featured_media":5222,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-5221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas"],"acf":[],"yoast_head":"\n
Why you\u2019ll love it: <\/strong>Crispy french fries are topped with beef tenderloin strips stir fried with onions, tomatoes, soy sauce, garlic and wine then drizzled with cheesy huancaina sauce.
Fun fact: <\/strong>Loma saltado is a traditional Peruvian dish and originated as part of the chifa tradition\u2014a fusion of Cantonese and Peruvian cuisine.
Behind the dish: <\/strong>Keith Beane, Florida<\/p>\n
Why you\u2019ll love it: <\/strong>Slow-cooked pot roast, beef gravy and cheese curds are loaded onto crispy french fries.
Amp it up: <\/strong>Add Guinness to the pot roast braising liquid to create pulled Guinness beef and stout gravy. Use Irish whiskey cheddar cheese and house-cut fries, topped with flash-fried leeks.
Behind the dish: <\/strong>Andrea Slivka and Bill Barker, Illinois<\/p>\n
Why you\u2019ll love it: <\/strong>Oven roasted sweet potato fries are drenched with pimento cheese \u201cgravy,\u201d hand-pulled smoked pork and topped with sweet-tea pickled tomatoes and onions.
Have fun with the menu description:<\/strong> We can call them loaded fries, totchos, nacho-taters or poutine plate. Every region has a version. Ours have all the flavors of the South in one shareable skillet. Now, pass a fork please and let\u2019s eat!
Behind the dish: <\/strong>Scott Lamphere, Georgia<\/p>\n
Why you\u2019ll love it: <\/strong>Crinkle-cut fries are topped with imitation crab meat, beer cheese, saut\u00e9ed peppers and onions, then garnished with chives.
Make it a local favorite: <\/strong>Create your beer cheese with a favorite local microbrew.
Behind the dish: <\/strong>John Kesterke, Michigan
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