Canadian, Local, Ottawa, Poutine
Leave a Comment

Extreme and Exotic Poutine

Last week I discussed what makes a great poutine and while there is nothing like a really good, traditional poutine, sometimes you want something a little more interesting. And that is kind of the neat thing about poutine, it’s also the perfect canvas for a whole array of interesting toppings. Whether you want something extreme or exotic, smoked meat or snake meat, pork belly or butter chicken, poutine is a great vessel for all sorts of different flavours.

Again, I reached out to some of my foodie friends and asked what crazy ingredients they would like to see on a poutine. Some of my favourite responses were a Big Mac Poutine, Fish and Chips Poutine, Eggs Benny Poutine, Chicken ‘n’ Waffles Poutine and Deep Fried Poutine. Not sure that I would necessarily want to eat all of these different poutines, but I love that poutine has become a food that allows for so much creativity.

At this year’s Ottawa PoutineFest, as well as a world record attempt for the World’s Largest Poutine, they are also looking for ideas for the World’s Most Expensive Poutine. I did a little research to see what they are up against and was expecting that the most expensive poutine would be a combination of various different high end ingredients. However, from what I could see (based a 3-year-old, grainy, twit-pic) the most expensive poutine is a $85 monstrosity  made up of potatoes, gravy, cheese and corn dogs. What?! Where is the caviar? Where are the truffles? Where is the lobster?

So, I am using a burger created by The Honky Tonk in London, which they claim is the most expensive in the world, coming in at £1,100, as my inspiration for the most expensive poutine. I think the most expensive poutine should start as a traditional poutine (great fries, squeaky cheese curds, piping hot gravy) and then top it off with an array of high-end ingredients. Maybe start with some succulent lobster tail, add some crisped Culatello and a few strips of Wagyu beef, shave on some white truffle, sprinkle on some Almas caviar and finish with a light dusting of edible gold leaf

While I can’t quite imagine how all of these different ingredients might taste together, to me, this is the type of dish that would certainly look the part of the World’s Most Expensive Poutine.

Ottawa’s PoutineFest is only a few days away and I, for one, am super excited for my first ever PoutineFest. I may end up in a poutine induced food coma, but I think it’s going to be worth it.

Happy Tuesday!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s