Over the weekend, local Calgary Stampeders and chefs around the city paired up for Calgary’s Gravy Bowl, a fun event to help kickoff Poutine Week and to support Mealshare.
The duo created poutines you can find at participating restaurants this week. If you choose to eat their creation, Poutine Week and Mealshare, will give one meal to someone in need.
Here’s a list of participating Mealshare poutines around Calgary.
1. Anju Restaurant – Poutine for your Seoul
Created by #68 offensive lineman Quinn Smith, and chef/owner Roy Oh, the Poutine for your Seoul is made up of korean curry tater tot poutine w/ curds, carrots, green onion.
2. Brasserie and Kensington Wine Bar – Buffalo Chicken Poutine
Created by #30 kicker Rene Parades and chef/owner Cam Dobranski, the Buffalo Chicken Poutine consists of crispy fried chicken thigh on duck fat frites, with cheese curds, spicy tomato gravy, house made ranch and blue cheese.
3. Unicorn Superpub – Tacotine
Created by #46 running back Charlie Power and chef Mel LaFleur, the Tacotine Poutine has a crispy flour tortilla shell, golden tater tots, Quebec cheese curds, house queso cheese sauce, AAA Alberta chilli, fresh pico de gallo, lime cream fresh, cilantro & scallions.
4. Market – Carbonara Poutine
Created by #26 running back Rob Cote and chef Sean MacDonald, the Carbonara Poutine is made up of black pepper bechamel, peas, pancetta, curds, pea tendrils, parmesan and sous vide eggs.
5. Briggs Kitchen and Bar – Newf’s Poutine
Created by #35 running back Tim St Pierre and chef Xavier Lacaze, the Newf’s Poutine has chunks of lobster and lobster cream.
6. Blanco Cantina – Blanco Poutine Burrito
Created by #4 quarterback Drew Tate and chef Matt Davidson, the Blanco Poutine Burrito consists of shaved skirt steak, cheese curds, spicy Mexican gravy, house cut fries, coriander scented onions.
7. Wurst – Smoking Duck Poutine
Created by #2 defensive back Adam Thibault and Executive Chef Rudy Schmid, the Smoking Duck Poutine has duck fat fries, cheese curds, green peas, speck gravy, truffle oil, topped with duck confit.