Canada's two greatest exports have a shared heritage.
I am talking poutine and hockey.
I was born in Canada and lived there a good chunk of my life.
This means that I can say outrageous things about Canada whenever I want.
It is like being Donald Trump - I can't be held accountable for anything I say.
Poutine is basically French fries and gravy.
For Canadian kids it was a staple.
It was hot and cheap and easy. It could be served anywhere there was an oven and a hot plate.
Every one knows Canucks are crazy for hockey.
As kids we spent hours every day in hockey rinks.
We ate in rinks.
We lived in rinks.
We smelled like rinks.
Poutine was hockey food.
Every rink had a “canteen”.
The canteen in the rink had an oven and a hot plate and a kettle. The oven and the hot plate were for poutine and the kettle was for tea.
The poutine fries were dumped on a sheet tray and cooked in the oven.
The gravy was generally Franco-American beef gravy from a can that was heated on the hot plate.
The hockey moms drank tea from the kettle and served up poutine in paper cups with gravy on top.
I am grateful for fries and gravy. It is doubtful that I could have survived my rink days and early years without it.
My gratitude shows in the serious attention that our Eat Here chef staff spends on the
“Helluva Poutine” that we have been serving there since our opening.
Fresh cut fries.
Duck fat in the oil.
Crowned with house made “debris” demi-glace and a clutch of aged parmesan.
We know that the original Quebec poutine had “curds”.
But curds attract spiders (Little Miss Muffett) and we don’t like them much so we picked aged parmesan for our Eat Here poutine.
The “gravy” in the Eat Here poutine is a beef and port “debris” gravy.
In N’awlins they toss bits of meat into their gravy and it gets to be “debris gravy” because it has “debris” in it.
You pay extra.
The debris in Eat Here demi is pot roast pieces.
Our Eat Here poutine is great, but as good as it is we are going to take it to even greater heights as a new Beach Bistro Bar offering.
For our Beach Bistro poutine we are going to start with duck fat roasted creamer potatoes and then anoint them with our Bistro port demi-glace.
Next we are crowning the potatoes and demi with a clutch of crumbled award-winning Prince Edward Island Avonlea Clothbound Aged Cheddar.
Avonlea cheddar just won a prize for the “Best Cheese in Canada”.
Brad Richards won the Conn Smythe Award for MVP when the Lightning last won the Stanley Cup. Brad is also from Prince Edward Island.
How is that for Canadian hockey poutine paternity.
We are going to take our poutine over the top with…(drum roll please)…Foie Gras…for the lushest, richest poutine anywhere.
To further celebrate our poutine’s Canadian heritage we are going to charge twenty Canadian dollars for it.
That’s sixteen US bucks today.
And the price will vary with the Canadian dollar.
We hope it goes up.
To further celebrate poutine’s hockey connection, when the Lightning win the Stanley Cup, we are giving it away.