Josh MacDonald, corporate chef for Cavendish Farms, offered a version of the classic Canadian poutine — a blend of french fries, cheese curd and brown gravy — during the Networking Feast on Tuesday night at the Menu Trends & Directions conference in Orlando, Fla.
MacDonald said he boosted the flavor profile by substituting mozarella cheese and adding chorizo sausage and cilantro.
Nancy Kruse of The Kruse Company said she is seeing poutine show up the menus of finer-dining restaurants in Chicago and elsewhere.
T Poutine tried to bring the Quebec comfort food to New York City but closed earlier this year after only about nine months of operation. The owner said he was thinking of resurrecting the concept as a food truck.
Contact Ron Ruggless at [email protected].
