A Canadian favourite is bound to hit tables tonight, as everything Canadian is being celebrated for Canada 150.

Poutine; A delicious mix of crispy golden fries, thick rich gravy and squeaky cheese curds might seem simple enough to make, but according to Sobey's Chef Darren Nixon, there's plenty of ways you can make your poutine 'gourm-EH'.

Nixon shares the first step is choosing the right potatoes.

"When I think of a top notch poutine, it always starts at the potatoes. What I've always found, and what I like in a poutine, is that the potatoes have to be nice and crispy. Typically you get this result by using russet potatoes, and we use a method to cook them called twice fried."

Twice fried means blanched and then fried before serving to ensure they're fresh and don't get too soggy.

The second step is choosing a good cheese.

This is where Chef Nixon says to think outside the box.

"I've really kind of broadened my thoughts as to what kind of cheese should be on there, traditionally it would be the cheddar curds." Nixon shares his new ideas "I've played around with a lot of local cheeses, I once used a Sylvan Star Smoked Gouda on poutine at the restaurant and that turned out to be a huge success."

Of course the gravy is considered an important aspect.

Chef Nixon recommends to use a real beef based gravy, instead of a powdered package.

If you really want to take your poutine to the next level, Nixon says it's all about the toppings, and being creative.

"Try  a good quality pulled pork, or even a smoked brisket on top of poutine is pretty gnarly." Nixon says "Corned beef is another topping that is a favourite of mine, and you can also make a breakfast poutine, which has a poached egg on it, with some hollandaise."

If you need some more 'EH' in your poutine Nixon recommends maple bacon or a drizzle of real maple syrup right on top.

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