March 9, 2016
By Tom Sietsema
One of the country’s most popular exports, the greasy rib-sticker with ties to Quebec (and really late nights) will be spiffed up and scaled back in the hands of White House executive chef Cristeta Comerford. Her more formal take on the fast food involves shavings of smoked duck and cheese curds finished with red wine gravy and served on delicate wafer fries: a one-bite canapé....
How to make the ultimate potine. It is intense concentration on perfection.
...This past summer (click here) I went up to Montreal and managed to squeeze in a fair amount of poutine eating. Some examples I tried were so good—like the one from Comptoir 21 shown above*—that I wondered why I couldn't get something like that back in New York. Ever since, I've been on a journey to develop the ultimate poutine recipe, and I'm now ready to share it with you all. If you're looking for a poutine that you can whip up after you've already shotgunned a six-pack, this is not the poutine for you. There are no shortcuts here....
By Tom Sietsema
The White House will pass out poutine (click here) – that late-night Canadian beer sponge of French fries, cheese curds and gravy — at the state dinner in honor of Prime Minister Justin Trudeau and his wife on Thursday night.
How to make the ultimate potine. It is intense concentration on perfection.
...This past summer (click here) I went up to Montreal and managed to squeeze in a fair amount of poutine eating. Some examples I tried were so good—like the one from Comptoir 21 shown above*—that I wondered why I couldn't get something like that back in New York. Ever since, I've been on a journey to develop the ultimate poutine recipe, and I'm now ready to share it with you all. If you're looking for a poutine that you can whip up after you've already shotgunned a six-pack, this is not the poutine for you. There are no shortcuts here....
