Get ready, PA! From March 14th to 23rd, some of Prince Albert’s most beloved restaurants are going all out for Poutine Week! These local hotspots are crafting exclusive, mouthwatering poutines – not found on their regular menu – all in the name of flavor, fun, and fundraising!
Two Major Titles Up for Grabs!
Gravy Bowl Champion – Awarded to the restaurant that sells the most poutine.
Poutine Choice Award – Goes to the restaurant with the most social media buzz!
Eat Poutine, Support a Great Cause!
For every delicious poutine sold, $4 goes to Big Brothers Big Sisters mentoring programs.
Check out this Poutine Week throwback to get a taste of what’s coming
Meet the Poutine Competitors 
Between The Buns – Bold flavors and hearty portions from a local favorite.
Boston Pizza – A fun twist on poutine that’s perfect for sharing.
Humpty’s Big Plate Diner (NEW!) – Bringing their signature diner-style comfort food to the mix.
Lulu’s Kitchen – Home-style goodness meets rich, cheesy poutine magic!
MR MIKES SteakhouseCasual – Big flavors that will satisfy any poutine craving.
Original Joe’s – Comfort food with a fantastic atmosphere.
Prince Albert Brewing Company (NEW!) – Great local brews and now, great poutine!
Ricky’s All Day Grill – Breakfast, lunch, dinner… and now poutine!
Rock & Iron Sports Bar – Game night just got better with their loaded poutine.
Shananigan’s Bistro Coffee & Dessert Bar – A cozy spot serving up a unique poutine twist.
Venice House on Central (NEW!) – A fresh face in the competition, putting their own spin on this Canadian classic.
How to Vote & WIN! 
One vote per poutine purchase = One entry for a restaurant gift card!
Snap a pic, post on social media, and tag your favorite restaurant for a chance to help them win the Poutine Choice Award!
ANDY’S POUTINERIE CRITERIA
FRIES:
- Fry thickness
- Use of potato (like a russet)
- Crispyness – this helps them stand up to the gravy’s moisture
CURDS:
- Squeakiness
- Chewiness
- Meltiness
GRAVY: (A.K.A poutine sauce)
“This is where everyone gets a little inventive. Classic poutine sauce just basically brown gravy. A mix of beef or chicken stock & spices. (gotta have the trip to flavour town) If you wanna do it as they do out east. exclusively serve vegetarian gravy.”
TOPPINGS:
“Outside of the classic poutine is always just fries, cheese curds, and gravy. There are loads of toppings you can add on top.
- Bacon
- Scallions
- Sausages
- Pulled Pork
- Mushrooms
- Peppers
…..essentially anything you can ever think of.”
ANDY’S GOOD vs GREAT POUTINE:
- A good poutine has melted cheese; a great poutine has squeaky cheese curds.
- A good poutine just has ingredients; a great poutine melts together in harmony.
- A good poutine has fried potatoes; a great poutine has thick, yummy french fries.
- A good poutine has sauce; a great poutine has hearty, smouldering gravy you want to take a bun or slice of bread and mop op the rest.
- A good poutine makes you feel full; a great poutine makes you feel loved.
ANDY’S CURDIOUS TIPS:
- “One shall not melt one’s curd”
- “You can find cheddar cheese curds. If you do, leave them out at room temp to get the titular squeakiness. “
- “Keep an extra bun or slice of bread handy top mop up any left over gravy.”
- “Evenly ladled gravy is key, You want a gravy poutine party not a just gravy party.”
- “One should make it simple first and add things if one makes some again.”
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