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Poutine is kind of a funny thing. One one hand, it’s a somewhat traditional comination of french fries, brown gravy and cheese curds. On the other hand (the hand that belongs to us high-brow chefs), poutine is fried stuff with saucy stuff, topped with cheesy stuff. Listening to the chef’s hand opens up a whole new world of possibilities.
Do you like pizza? Of course you like pizza. Every person with tastebuds likes pizza. What about spaghetti and meatballs? “Sign me up twice,” I always say. But let us, for a moment, examine what pizza and spaghetti and meatballs are really made of; a base layer of starch, with a layer of sauce and a layer of cheese. Sound familiar? That’s right. We made pizza out of potatoes. Spaghetti made out of french fries. We’ve concocted a beautiful blend of intercontinental culinary deviance, and yes, you’re welcome.
All of the same joyous sensory experience of the original poutine is here, but now it’s different. This time you get to enjoy the summery, sweet acidity of Mema’s slow-simmered tomato sauce. The squeak of the cheese is still here, but there’s something more. Meatballs. Poutine with actual meat? You bet. But don’t worry, you can also have some vegan “meat” balls if that’s your fancy. Are you one of those gluten-freebies? We have your back. Church of Poutine is a judgement-free zone. Either way you lean, it’s going to be a good day for you and your mouth.