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From Food & Wine , JAN 2008
Chefs in the U.S. have adopted this beloved Quebecois junk food, a delectable combination of French fries, gravy and fresh cheese curds. At Inn LW12 in Manhattan, poutine is dressed up with braised beef, Stilton and red wine sauce. At San Francisco’s Salt House, it’s made with a short-rib gravy and local cheddar curds....MORE