From Sept. 18 to 26, stop in at one — or two (we won’t judge) — of 18 participating local restaurants for a week of #GuiltFree poutine in support of Big Brothers Big Sisters of Saskatoon. 

As a community-based organization that provides life-changing one-to-one mentorship programs for children and youth, Big Brothers Big Sisters of Saskatoon is dedicated to empowering young people and helping them reach their full potential.

Grab a friend or two and feel good supporting local restaurants and Big Brothers Big Sisters of Saskatoon knowing that $4 from every poutine sold is going to a worthy cause.

The flavourful Canadian dish consisting of french fries and cheese curds smothered in brown gravy is no doubt one of the most delicious food combinations ever. And there is no better time to try it and all of its variations than during YXE Poutine Week — but first, a little history lesson. 

While the exact origins of poutine are unknown, it is widely believed that the dish was invented by accident — as most good things are — in Quebec during the 1950s when restaurateur Fernand Lachance hastily tossed cheese curds and french fries together in the same bag at the request of his customer, who was in a rush.

Though Lachance’s unconventional combination lacked gravy, it became the prototype for the classic Canadian dish we know and love today. Jean-Paul Roy, restaurant-owner in Drummondville, Quebec, later added gravy to the mix in 1964 and the three-ingredient dish became an instantaneous hit among restaurant-goers in the region.

Since then, poutine has become an internationally recognized dish and a symbol of Canadian cuisine. Many chefs across the country have created their own signature poutine dishes by adding ingredients or substituting old ones.

Now that you’re a poutine know-it-all, let’s see what’s on the menu by highlighting some of the participating restaurants.

First up is Prairie Sun Brewery with their Southwest Prime Rib Poutine — a heaping pile of in-house smoked prime rib and house-cut fries covered in cheese curds, pickled corn, jalapeños and jicama salsa, blanketed in Red Rover ale beef gravy and topped with chipotle Southwest sauce and crispy Cajun green onions. This poutine is sure to be a fan favourite, with Prairie Sun Brewery being the reigning Gravy Bowl Champion — awarded to the restaurant that sells the most poutines — and Poutine Choice Award recipient in 2020.

Next, we have the Mexican Rhino Poutine from Blue Rhino — a toss up between a taco and a classic poutine, this dish includes cross-trax fries smothered in cheese curds, beef, peppers, onions, corn, tomatoes, jalapeños and homemade gravy with queso cheese and crispy tortilla strips for a Mexican-inspired dish that’s guaranteed to impress.

Last but not least, we have the Cajun Crab-ish Cakes n’ Skrimp Poutine from Güd Eats — a vegan poutine with Cajun-seasoned Yukon Gold fries coated in Southern style gravy, Nabati mozza, Baja slaw with roasted corn, black beans and tomatoes, finished with fried Cajun crab-ish cakes, battered crispy skrimp, tarragon crème and scallions.

For more information, and to read the entire menu, go to https://yxepoutine.com/ and satisfy your taste buds with a poutine-filled week of friendly culinary competition between Saskatoon’s best while helping support youth mentorship programs in our city. 

Also, be sure to vote for the Poutine Choice Award with the hashtag #PoutineChoice, and don’t forget to tag @yxe.poutineweek on Instagram or @YXEPoutine on Facebook for your vote to count.

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Jakob Philipchuk | Staff Writer

Photos: @yxe.poutineweek vis Instagram