Wednesday April 12, 2017
A 1950s working-class dish, originally served in Canadian province Quebec, the classic Canadian staple known as Poutine has been steadily growing in popularity. The dish in its purest form features a foundation of crispy French fries smothered in thick brown gravy and firm, springy cheese curds.
First hitting the headlines back in 2016, chefs are continuing to elevate this dish by adding new ingredients, including everything from bone marrow to foie gras – and we’re certain that it will continue to pop-up on menus in the region’s most trendy restaurants and street food vendors this year.
In a new series of blogs for 2017 we’re bringing food operators the latest trends for the on-the-go food market. From Acai bowls and Poke, to Bao burgers and rolled ice-cream – we’ll be taking a close look at the must-have dishes essential for any 2017 take-out menu; and we’ll be exploring why these dishes have risen to popularity so quickly.
Food enthusiasts and experimenters are coming together to create various versions of gourmet poutine and they have dabbled in combinations that include Cheesy Lobster Poutine, Pork, Fennel and Onion Poutine, even Gnocchi Poutine with Short Rib Ragu and Gremolata.
Poutine is meant to be fun and random, its popularity can be ascribed to how chefs are playing around with the concept, continually broadening its appeal.
While you can find poutine topped with guacamole, pulled pork, or foie gras, purists believe that poutine should remain a three-part dish: fries, gravy, and cheese curds. The most vital part of this dish is that the cheese curds are fresh and squeaky. Thicker fries that won’t collapse into a soggy mess are also recommended. And as for the gravy, it really comes down to personal preference – beef or vegetarian versions are the most common.
What started as a beloved working–class Canadian snack is being embraced globally. Perhaps Poutine’s elevation is in part due to the rise of the humble chip in general? French fries, freedom fries, frites, chips—regardless of what you call them, one thing is clear: they are no longer just the sidekick to a meal, or a salty afterthought. Forget about a burger and fries, fish and chips, or moules frites; now is a time when fries have sides and toppings of their own.
So what’s the best way to serve Poutine or other elaborately topped fries? Traditionally chips to take away have been served wrapped in paper (often with fish), or slotted into card or foam cones alongside a burger – but with the addition of more ingredients, sauces and toppings, chips now require something a little more. Packaging with a decent capacity; that’s leak-proof enough to hold food with hot sauce or gravy and insulated enough to retain heat, whilst keeping the customers hands cool.
At Bunzl Catering Supplies we’ve got a number of options for Poutine – from open card trays designed specifically for hot food, to bagasse or foam hinged lid containers. As well as large round hot food containers; in plain white or popular stock designs. Handy pop-up foil or greaseproof sheets can be used to provide an extra layer of liquid-proof material – and don’t forget the wooden chip forks, no topped fries should be eaten without one!
The common thread with Poutine is its ability to be experimented with, it’s inherently adaptable – and good quality packaging should be too. If you are looking for food packaging that can take anything you throw at it, and that will adapt to meet the requirements of Poutine and more – then give us a call.
