Friday, September 11, 2009

Poutine Heads South

Today's poutine news is from TastingTable - a roundup of some of the hottest poutine offerings south of the border. Toronto Poutine roadtrip, anyone? I vote for Dallas as the first stop. Here are some of the concoctions they profile:
Dallas Bijoux chef Scott Golich's Bleu Benedictin Poutine, which features Canadian blue cheese, duck-fat-poached fries and duck-confit gravy, is served as a cheese course in his tasting menus.

Los Angeles At the meat-lover's playhouse Animal, chefs Jon Shook and Vinny Dotolo top their version with rich oxtail gravy and white cheddar.

New York City The recently opened T Poutine has gained a following for its no-frills service and DIY approach: Poutine purists can mix and match different types of fries (including shoestring), cheese, gravy and meat.

Philadelphia The "snack" of choice at the new gastropub Blockley Pourhouse is fries covered in caramelized-onion gravy, slices of short ribs and heaping chunks of industrial-orange "squeaky" cheese, a cousin to the city's beloved Velveeta.

Read the whole article here.

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