#pulled pork poutine

National Poutine Day

Savoring a delightful combination of crispy fries, savory gravy, and gooey cheese curds in this Canadian classic dish.

Coming in a wide range of varieties, poutine is a dish that is distinctly Canadian, specifically from French-speaking Quebec, but has made its way to becoming beloved all around the world!

How to Celebrate National Poutine Day

Show some love for this deliciously messy pile of gravy soaked fries and celebrate National Poutine Day in some of these fun ways:

Enjoy Eating Poutine

Those who live near a place that serves poutine (and who in Canada doesn’t?!) might want to head over to order some up at a local restaurant.

The good news, however, is that just about anyone, even those with very low culinary skills, can probably whip up a batch of poutine at home.

Hop online to search up a recipe that includes pre-made frozen French fries, along with some cheese curds and a simple gravy sauce. Grab a friend to share it with because it’s a delight to enjoy in honor of National Poutine Day!

Learn and Share Fun Facts About Poutine 

Increase the hype about this delicious and delightful dish by sharing some interesting bits of trivia with friends, family members or co-workers in honor of National Poutine Day. Or, even better, head over to social media and make a post that shares photos or some of these fun facts to get others involved in the day:

In 2019, the town of Warwick, Quebec in Canada beat the Guinness World Record for the largest poutine, weighing in at more than 3000 kilos (over 6600 pounds)

Though it was invented in the 1950s, the word poutine didn’t make it into Webster’s dictionary until 2014

The name for poutine loosely means ‘mess’ or ‘hot mess’, but also may have originated from a local word for ‘pudding’

History of National Poutine Day

Poutine has a rich history that is a bit hard to pin down – sort of like the ingredients in the dish itself! It was rumored to have been invented in Quebec in the 1950s, when a customer requested squeaky cheese curds on top of his French fries.

Originally served in a paper bag, the food is rumored to have evolved to include ketchup and vinegar, and then later gravy to keep it warm.

Other similar stories have been told, but the origins of this plate of gravy-soaked fries are really less important than the fact that it deserves to be celebrated.

In recent years, poutine has become a foundation for a number of different dishes and varieties, some that are approved of and some that Canadians find appalling. For instance, Italian poutine is topped with spaghetti sauce, Spicy poutine has Tabasco sauce in the gravy, and Galvaude poutine contains shredded chicken and peas.

National Poutine Day has been celebrated for more than a decade, and rumor has it that it was founded in 2014 by film producer and restaurant owner Danny Rodriguez of Smoke’s Poutinerie in California.

While some people seem to celebrate on March 5th, it seems to be more commonly observed on April 11. Of course, no die-hard poutine fans should be stopped from celebrating twice!

National Poutine Day FAQs

How did poutine get its name?

The name “poutine” likely originates from Quebecois slang for “a mess,” reflecting its rustic, comfort-food appeal.

It was first used in rural Quebec diners in the 1950s, describing the unusual combination of fries, cheese curds, and gravy.

This slang also mirrors how the dish mixes different ingredients into a single hearty meal.

Is there a world record related to poutine?

Yes, competitive eater Joey Chestnut holds the record for consuming 28 pounds of poutine in just 10 minutes.

The challenge took place during the World Poutine Eating Championship in Toronto.

His achievement highlights the dish’s enduring appeal and the lengths fans will go to celebrate it.

How do different regions customize poutine?

Poutine has inspired endless regional variations. In Italy, it’s topped with bolognese sauce and parmesan cheese, creating Italian poutine.

In Quebec, Galvaude adds shredded chicken and peas, giving the dish a homey twist.

Other international versions use toppings like kimchi, pulled pork, or even foie gras.

What is La Poutine Week?

La Poutine Week is a global festival where restaurants craft creative poutine dishes for a week of fun competition.

The event began in Montreal but has since spread to cities across Canada and even the U.S. Restaurants compete for titles like “Most Original Poutine,” while diners celebrate their love for the iconic dish.

Did poutine ever appear at a White House event?

Yes, poutine made its way to the White House during a 2016 state dinner hosted by President Obama.

It was included as part of the menu honoring Canadian Prime Minister Justin Trudeau.

The dish’s appearance at this high-profile event showcased its rise from humble beginnings to global fame. 

Are there poutine-flavored products?

Surprisingly, poutine has inspired unusual spin-offs like Jones Soda’s limited-edition poutine-flavored drink.

Released in Canada, the soda aimed to capture the dish’s signature flavors in beverage form.

Though polarizing, the product shows how poutine continues to influence creative food trends.

How do other countries celebrate poutine?

New Zealand-based Giapo’s Ice Cream created a poutine-inspired dessert featuring fries topped with caramel and oolong matcha tea.

In France, similar dishes often include duck confit as a topping.

These adaptations reflect how other cultures embrace poutine while adding their own culinary flair.

What are some myths about poutine’s origin?

Several Quebec diners claim to have invented poutine in the late 1950s, leading to debates over its birthplace.

The most common tale credits Fernand Lachance, who reportedly exclaimed “Ça va faire une maudite poutine!” (“That’ll make a damn mess!”) when combining fries, cheese, and gravy.

These competing stories have become part of the dish’s charm and mystery.

How has poutine influenced pop culture?

Poutine has appeared in movies, TV shows, and even inspired themed restaurants worldwide.

In Canada, poutine-eating contests are a regular feature at food festivals. Its inclusion in pop culture cements its role as a symbol of indulgence and Canadian pride.

Is poutine considered Canada’s national dish?

While poutine is widely associated with Canadian cuisine, it’s seen more as a Quebecois specialty than a national dish.

Some Canadians debate whether maple syrup or butter tarts better reflect the country’s culinary identity.

Regardless, poutine’s popularity across provinces makes it a close contender.

National Cheese Curd Day

National Cheese Curd Day was created by Culver's, a fast-food restaurant that started in Wisconsin that is located mainly in the Midwest, that as of 2020 has restaurants in 25 states. One of their most popular menu items, their cheese curds, are made with white and yellow Cheddar cheese. The fresh cheese curds—which they source from LaGrander's Hillside Dairy in Stanley, Wisconsin—are breaded with their signature blend of herbs and spices and then deep-fried. Culver's sold over 17.7 million orders of cheese curds in 2015, and over 28 million orders in 2018. During the month of October, when they hold National Cheese Curd Day, they offer chances for people to win cheese curds and other prizes. They've even given away a year's supply of cheese curds as their grand prize.

Cheese curds are popular in the Midwest, particularly in Wisconsin. They also are common in Quebec, Canada. Cheese curds are fresh, made by separating the curd from whey during the cheese-making process. Instead of going through the whole process, where a block of cheese is made, a solid curd of cheese with a milky flavor is formed. Cheese curds are mainly made of young Cheddar, either white or yellow, although some are made from mozzarella, Muenster, Colby, or Monterey Jack cheese. Fresh cheese curds are moist and rubberlike and will squeak when eaten when their elastic protein strands rub against tooth enamel. They begin losing their squeakiness after 12 hours and are no longer considered fresh about two days after being made. They are rather mild in flavor with a bit of saltiness and are often flavored with dill, garlic, spicy Cajun, taco seasoning, ranch, or jalapeno.

Cheese curds are commonly eaten as a snack or appetizer. Not only can they be eaten fresh, but they can be deep-fried, after being covered with a breading or batter—sometimes a beer batter. They are often then dipped in marinara sauce, ketchup, or ranch dressing. Deep-fried cheese curds are popular at state fairs, carnivals, and bars. They are also common at some fast-food restaurants, Culvers and A&W being two that offer them. Cheese curds are also used to make poutine. No matter if you eat deep-fried cheese curds at Culver's today, or enjoy them somewhere else or made in another manner, you are sure to find National Cheese Curd Day most enjoyable!

How to Observe National Cheese Curd Day

Some ways to observe National Cheese Curd Day include:

Pick up some cheese curds at Culver's. Watch their social media accounts for chances to win cheese curds and other swag.

Have some cheese curds at another restaurant, at a bar, or at a carnival or fair.

Pick up some fresh cheese curds at a store or shop, or make your own.

Make your own deep-fried cheese curds.

Plan a trip to the next Cheese Curd Festival.

National Pulled Pork Day 

Gather friends and family and make pulled pork together, a delicious and filling cut of meat is sure to please, or go out and enjoy professionally made pulled pork.

A tasty way to enjoy a meal that has been slow-roasted and delightfully seasoned, National Pulled Pork Day celebrates everything that has to do with this delicious dish!

History of National Pulled Pork Day

Pulled Pork is a dish that has its origins in the southern parts of the United States, based on the idea of shredding the meat after it has been barbecued. Although it can certainly be made in a slow cooker, the most traditional way to do so is to slow-smoke it over wood.

The process of cooking the meat through smoking seems to have spread through Spanish settlers who observed what native peoples (likely in the Caribbean or perhaps the United States) were doing. They learned that smoking meat through the use of an indirect fire provided a way of keeping the bugs away while preserving it. And this seems to have been the predecessor to what everyone now knows as a barbecue.

Through this method, the desired meat usually was pork, due to its affordability as well as availability. It is almost always made from the pork shoulder (sometimes called pork butt, Boston butt or picnic shoulder), which is a fairly inexpensive cut. The meat should be somewhat fatty, which adds flavor to the dish, and it cooks up extremely tender. Ideally, the meat will be slow-smoked for a very long time, so that the connective tissue becomes tender and falls apart even before it is actually “pulled”.

Sonny’s BBQ has partnered with the National Pork Board and the National BBQ Association in the United States to declare October 12 as National Pulled Pork Day.

Barbecue is revered in the South, specifically in Florida and the Carolinas, for its special connection to family and its call to gather with loved ones. The South is also known across the country for its unique and dominant BBQ protein, pork. And the number one way to enjoy it? The delicious pulled pork sandwich. Because of this, these three organizations have joined together to create a day to celebrate this Southern tradition: National Pulled Pork Day.

How to Celebrate National Pulled Pork Day

Getting to celebrate this day is a delight for the taste buds! Plus, since it’s a large cut of meat that will feed many, it typically will be enjoyed with good company such as friends, family, or even a block party full of neighbors.

Try out these ideas for getting the Pork Day celebration going:

Make Pulled Pork

Since not everyone has access to a wood-fired smoker, it is also okay to make it in a kitchen. Whether using a slow cooker or a traditional oven, the most important thing is to be sure that it is cooked very slowly and at a very low temperature. The slower and lower, the better! On the other hand, some people find that an Instant Pot pressure cooker is just the thing to make their pulled pork melt in their mouths.

No matter what form of cooking is used, preparation of the meat is important. Some people like to soak it in brine for a few hours before cooking the meat. Also, feel free to make some spices to rub into it (although it certainly should have a lot of its own flavor). Try spices such as smoked paprika, dry mustard, and chili powder, mixed with brown sugar and apple cider vinegar.

Get Creative with Pulled Pork

Pulled Pork doesn’t have to be just for sandwiches! Many different varieties of dishes can be conjured up using this tasty meat. Try out these ideas for various recipes to make with pulled pork, whether in honor of National Pulled Pork Day or just for any day:

Pulled Pork Nachos. Combine Tex-Mex with southern pulled pork goodness by piling pork on top of tortilla chips and then adding a variety of toppings such as cheddar or Monterey jack cheese, jalapenos, sour cream, salsa, guacamole or black beans. This same idea can be accomplished with burritos by stuffing everything into a large tortilla.

Pulled Pork Soup. Use that leftover pulled pork in a healthy way by cooking it into a delicious soup. Add tomatoes, onions, garlic, black beans, zucchini, chicken stock and other desired ingredients and let it cook slowly until the flavors melt together. Serve with a topping of cheese and tortilla chips.

Pulled Pork with Cornbread. Enjoy just a pile of this delicious meat all on its own–with or without a favorite brand of barbecue sauce. Then whip up some delicious homemade cornbread to enjoy on the side with a pile of butter.

Loaded Fries with Pulled Pork. Take fries to a whole new level with pulled pork! Make fresh or frozen fries, pile on the pulled pork, add some jalapenos, flavor with coriander, lime and red onion. Made this way, fries are not just an appetizer or a side dish, but they can function as a full meal.

Throw a National Pulled Pork Day Party

Make National Pulled Pork Day into an excuse to have a fun barbecue in the backyard. Gather a group of friends and serve pulled pork sandwiches with a collection of side dishes. This might include the traditional creamy coleslaw, potato salad, baked beans, collard greens or corn on the cob. Serve with a pile of fresh watermelon.

Go Out for Pulled Pork

Some of the best restaurant chains that serve Pulled Pork can be found in the southern parts of the United States since that’s where the dish began. Check out some of these delicious barbecue places:

Dickey’s Barbecue Pit. Just because it’s the largest barbecue chain in the world doesn’t mean they’ve compromised on quality. Every location (there are more than 400 locations in 43 states)  still pit-smokes its own pork, and they offer free meals for kids on Sundays. Unlike many places that don’t say how much meat comes in their dishes, here the meats are served by the pound.

Jim ‘N Nick’s Bar-B-Q. Founded in 1985 by a father and son combo (presumably named Jim and Nick), this restaurant chain was started in Birmingham, Alabama and now has 30 locations. They smoke their own pork (choose pulled or chopped) and it’s crazy good.

Red Hot & Blue. A group of southerners in Arlington, Virginia were missing home, so they started their own barbecue joint in the Washington DC area. They’ve now moved into 6 other states and their pulled pork is hickory smoked (slow and low).

Famous Dave’s. Another fairly well-known chain, this one was, ironically, started in the northern US–in Minnesota. Dave Anderson, A Chippewa Indian, started the chain in 1994 and has opened almost 200 locations in more than 33 states.

National Poutine Day

In Canada, particularly in Quebec, poutine is a staple food, if not  also an iconic one. It has become a popular food in America as well as  in other countries, and we celebrate it today, on National Poutine Day.  Standard poutine is made up of fresh-cut french fries, squeaky fresh  cheese curds, and brown gravy, but there are many variations of the  dish. Among other possibilities, the name may have come from the word  "pudding," which is spelled pouding in French, or from poutine,  which is slang for "mess" in Quebec. It is pronounced "pou-tin" in the  French-dominated regions of Quebec and New Brunswick, but as "poo-teen"  elsewhere.

According to the most widely known and accepted story, poutine was  first served at L’Idéal (Café Ideal)—a restaurant that later changed its  name to Le Lutin Qui Rit (The Laughing Elf)—in 1957, in the small town  of Warwick, in Arthabaska County, Quebec, a town known for producing  squeaky cheese curds. A usual customer, Eddy Lainsesse, requested curds  on top of his fries. The restaurant owner, Fernand Lachance, supposedly  replied, "Ça va faire une maudite poutine," which roughly translates to  "That's going to make a dreadful mess." A variation of the story says  that Lainsesse asked for the curds and fries to be thrown together in a  paper bag, upon which Lachance looked into the bag and said, "This is  poutine." The dish started being sold in a bag and soon caught on.  Patrons began adding ketchup and vinegar to it. In 1963, Lachance began  serving it on plates. Customers soon noticed that the fries got cold  quickly, so Lachance added gravy to keep them warm.

According to another story, poutine was created by Jean-Paul Roy,  owner of Le Roy Jucep, a drive-in restaurant in Drummondville, Quebec.  He had been serving a dish of gravy and french fries called patate-sauce  since 1958, and in 1964 noticed that some of his diners were adding  cheese curds to it. He soon added a dish that contained all three  ingredients and named it fromage-patate-sauce.

No matter how poutine got its start, it soon could be found being  sold as street food in Canada. By 1969 it was being sold in Quebec City  at the Ashton Snack Bar food truck on Boulevard Wilfred-Hamel, and it  was being sold in Montreal by 1983. By the early 1980s, it had become a  widely popular street food in Ontario and Quebec.

It made its debut in Canadian chain restaurants in 1985, appearing on  the menu at Frits, a now-defunct Quebec-based chain. By the 1990s,  poutine had reached mass popularization in the country, after its  inclusion on the menus of other chains. It first appeared on a Burger  King menu in 1987 in Quebec, and soon spread to other locations of the  chain. The same happened with McDonald's in 1990. Canadian fast-food  chain Harvey's debuted it on menus across the country in 1992.

But poutine wasn't to remain only as street food and fast food. By  the early 2000s, it was appearing in high-end Canadian restaurants. It  was put on the menu at Aud Pied de Cochon in Montreal in 2002, where it  was topped with foie gras. Other high-end Montreal restaurants followed  suit. Garde Manger began serving an Iron Chef America-winning lobster poutine, and Pub Quartier Latin put poutine made with steak, truffles, and red wine demi-glace on their menu.

Some Canadian restaurants have made poutine their main focus. La  Banquise in Montreal began serving it in the 1980s. They started with  the standard version and an Italian version with bolognese sauce instead  of gravy. They have since expanded to serving 30 types. Smoke's  Poutinerie was started in Toronto in 2008, the first poutine-only  restaurant in that city. Other poutine-only restaurants that followed in  Canada are Poutini's House of Poutine, La Poutinerie, and Poutineville.

Poutine made its first foray into the United States in New Jersey and  New York, where a variation of the recipe called "Disco Fries" became  popular. This version substituted mozzarella or cheddar cheese for the  curds. Poutine has since become relatively common in the States, and  took hold in other countries as well, such as the United Kingdom and  Russia.

As mentioned, there are various types of poutine besides the usual  french fries, cheese curds, and gravy combination. Different types of  potatoes, cheese, and sauces can be used. Italian poutine may use  spaghetti sauce instead of gravy; veggie poutine is made with mushroom  sauce and vegetables; Irish poutine is made with lardons. La galvaude is from Gaspésie and is made with chicken and green peas. A variation in Montreal uses smoked meat.

Festivals devoted to poutine are held across Canada throughout the  year. Montreal, Ottawa, and Toronto are some cities that hold them. On  National Poutine Day, events are held and specials are available at  restaurants in countries like Canada and the United States. For example,  My Meatball Place in Toronto has given away free samples of meatball  and vegan poutine, and The Hops Spot in Syracuse has offered half-price  poutine. With so many types of poutine—and so many restaurants that  serve it in some parts of the world—there is no reason to remain hungry  on National Poutine Day.

How to Observe National Poutine Day (Canada)

Here are some ideas on how to celebrate the day:

Make your own poutine. You could make the original version or another variation of the dish. You could even make Disco Fries, the Americanized version of the dish.

Check if there is a place near you that serves poutine.

Enjoy poutine at a Canadian restaurant that specializes in the dish, such as La Banquise, Smoke's Poutinerie, Poutini's House of Poutine, La Poutinerie, or Poutineville. Smoke's Poutinerie also has some locations in the United States.

Have poutine at a restaurant in Warwick, Quebec, the town where the dish is said to have originated, or have it at Le Roy Jucep in Drummondville, Quebec, the other location where it is said to have gotten its start.

Eat some poutine at Harvey's or at another fast food restaurant in Canada.

Enjoy poutine at a high-end Canadian restaurant such as Aud Pied de Cochon, Garde Manger, or Pub Quartier Latin.

See if there are any specials on poutine today at restaurants such as My Meatball Place in Toronto or The Hops Spot in Syracuse.

Plan a trip to an upcoming poutine fest, such as Montreal's Le Grand Poutinefest, Ottawa Poutine Fest, or Toronto Poutine Fest.

National Barbecue Day

From hot dogs and hamburgers to pineapple and vegetables, there’s something for everyone at a barbecue. Gather your friends and family and get grilling.

There’s one thing that truly tells you that it’s summer, and that’s the rich savory smell of barbecue floating through the air. In every small town all over the world, the smell of starter fluid and charcoal is a sign that something beautiful is happening in a backyard somewhere. National Barbecue Day was created to laud this age-old cooking practice, and to encourage us all to get out and try our hand at creating delicious backyard cuisine.

Learn about National Barbecue Day

The word ‘barbecue’ is used to describe the name of a gathering or meal, style of food, grilling device, or cooking method whereby barbecued foods are cooked and served. A barbecue can refer to a type of social occasion that features this sort of cooking. It can also refer to the way the meat is cooked, as well as the cooking method that is used.

We love nothing more than getting our friends and family together on a warm day and enjoying delicious barbecued meat with a fresh and crispy salad and other tasty side dishes. When the sun comes out, even if we only experience a mere glimmer of light, the country transforms and a BBQ is the first thing on everyone’s mind.

If you are planning on hosting an event, whether it is a celebratory occasion or a mere get together, an outdoor BBQ never fails, and National Barbecue Day celebrates this! Not that we need an excuse to get the barbecue out!

Barbecuing is typically done outside by smoking meat over charcoal or wood. Of course, you can also barbecue fish and vegetables as well. There are a lot of different countries that practice barbecues, with a number of regional varieties. You can spend some time reading up on the different styles of barbecue and the various traditions. Look at the different items that are popular in various areas. For example, pulled pork sandwiches are a big hit in Memphis and North Carolina. In Maryland, pit beef prevails as the main choice, with mutton being popular in Kentucky.

There are a number of different techniques that can be used when barbecuing. This includes grilling, roasting, and smoking. The technique after which a barbecue is named incorporates cooking while using smoke at very long temperatures, as well as long cooking times.

History of National Barbecue Day

First let us begin with a simple definition, what is barbecue? Barbecue is a process by which food is prepared over an indirect heat, and is flavored by the smoke produced by the source of that heat. In that one simple sentence, you begin to get an idea of just how complex the process of proper barbecuing can be. Everything you do when preparing a barbecued meal changes the flavor of the end product. That’s where you get the term “apple smoked” or “mesquite grilled”, these meals have all been touched by the flavor of the wood-smoke they were cooked over.

The origins of barbecue seem to lay with the indigenous Haitians encountered by the Spanish when Columbus first arrived. They discovered them cooking meat on sticks suspended above the fire, flavored by the smoke and heat, and brought the process back home. So it was that term barbacoa entered the Spanish lexicon, and it didn’t take long from there for it to become barbecue. The process has spread all over the world and is now used to prepare all sorts of things, from every type of meat imaginable to fruits and vegetables. Anything is possible with National Barbecue Day!

How to celebrate National Barbecue Day

Get your friends together for an outdoors barbecue in your backyard. Everyone loves the taste of freshly grilled hot dogs, hamburgers, and steak! Those who don’t will certainly enjoy grilled pineapple and eggplant, and that’s just the beginning of what can go on your grill.

Do you like Mexican food? Fantastic! Try making fajitas with grilled bell peppers, tomatoes, and onions. Of course, our personal favorite is barbecue chicken, especially with a rich and savory barbecue sauce. Ultimately you can do whatever you like, but remember that National Barbecue Day is all about family, friends, and food, so spend the day appropriately!

If you’re worried that you are going to set your hair on fire, you can even get BBQ caterers! There are several things you should be mindful of, though. You need to find a company that places a strong emphasis on quality.

From the cooking equipment and machines used to the ingredients cooked, everything needs to be the best of the best. You should also take a look at the various menu options they have available. Make sure you are happy with the dishes that are on offer. One of the best ways to determine the worth of a catering company is to read the reviews that have been left by others.

What do they have to say about the service they received? Would they recommend it? This is the best way to get an honest assessment. You will instantly get a feel as to whether this is a BBQ catering company you want to hire. Of course, we would definitely encourage you to try and do your own barbecue! However, if you can’t, this does not mean you need to miss out. Plus, a bit of help means you can enjoy time with your friends and family members!

National Poutine Day

In Canada, particularly in Quebec, poutine is a staple food, if not  also an iconic one. It has become a popular food in America as well as  in other countries, and we celebrate it today, on National Poutine Day.  Standard poutine is made up of fresh-cut french fries, squeaky fresh  cheese curds, and brown gravy, but there are many variations of the  dish. Among other possibilities, the name may have come from the word  "pudding," which is spelled pouding in French, or from poutine,  which is slang for "mess" in Quebec. It is pronounced "pou-tin" in the  French-dominated regions of Quebec and New Brunswick, but as "poo-teen"  elsewhere.

According to the most widely known and accepted story, poutine was  first served at L’Idéal (Café Ideal)—a restaurant that later changed its  name to Le Lutin Qui Rit (The Laughing Elf)—in 1957, in the small town  of Warwick, in Arthabaska County, Quebec, a town known for producing  squeaky cheese curds. A usual customer, Eddy Lainsesse, requested curds  on top of his fries. The restaurant owner, Fernand Lachance, supposedly  replied, "Ça va faire une maudite poutine," which roughly translates to  "That's going to make a dreadful mess." A variation of the story says  that Lainsesse asked for the curds and fries to be thrown together in a  paper bag, upon which Lachance looked into the bag and said, "This is  poutine." The dish started being sold in a bag and soon caught on.  Patrons began adding ketchup and vinegar to it. In 1963, Lachance began  serving it on plates. Customers soon noticed that the fries got cold  quickly, so Lachance added gravy to keep them warm.

According to another story, poutine was created by Jean-Paul Roy,  owner of Le Roy Jucep, a drive-in restaurant in Drummondville, Quebec.  He had been serving a dish of gravy and french fries called patate-sauce  since 1958, and in 1964 noticed that some of his diners were adding  cheese curds to it. He soon added a dish that contained all three  ingredients and named it fromage-patate-sauce.

No matter how poutine got its start, it soon could be found being  sold as street food in Canada. By 1969 it was being sold in Quebec City  at the Ashton Snack Bar food truck on Boulevard Wilfred-Hamel, and it  was being sold in Montreal by 1983. By the early 1980s, it had become a  widely popular street food in Ontario and Quebec.

It made its debut in Canadian chain restaurants in 1985, appearing on  the menu at Frits, a now-defunct Quebec-based chain. By the 1990s,  poutine had reached mass popularization in the country, after its  inclusion on the menus of other chains. It first appeared on a Burger  King menu in 1987 in Quebec, and soon spread to other locations of the  chain. The same happened with McDonald's in 1990. Canadian fast-food  chain Harvey's debuted it on menus across the country in 1992.

But poutine wasn't to remain only as street food and fast food. By  the early 2000s, it was appearing in high-end Canadian restaurants. It  was put on the menu at Aud Pied de Cochon in Montreal in 2002, where it  was topped with foie gras. Other high-end Montreal restaurants followed  suit. Garde Manger began serving an Iron Chef America-winning lobster poutine, and Pub Quartier Latin put poutine made with steak, truffles, and red wine demi-glace on their menu.

Some Canadian restaurants have made poutine their main focus. La  Banquise in Montreal began serving it in the 1980s. They started with  the standard version and an Italian version with bolognese sauce instead  of gravy. They have since expanded to serving 30 types. Smoke's  Poutinerie was started in Toronto in 2008, the first poutine-only  restaurant in that city. Other poutine-only restaurants that followed in  Canada are Poutini's House of Poutine, La Poutinerie, and Poutineville.

Poutine made its first foray into the United States in New Jersey and  New York, where a variation of the recipe called "Disco Fries" became  popular. This version substituted mozzarella or cheddar cheese for the  curds. Poutine has since become relatively common in the States, and  took hold in other countries as well, such as the United Kingdom and  Russia.

As mentioned, there are various types of poutine besides the usual  french fries, cheese curds, and gravy combination. Different types of  potatoes, cheese, and sauces can be used. Italian poutine may use  spaghetti sauce instead of gravy; veggie poutine is made with mushroom  sauce and vegetables; Irish poutine is made with lardons. La galvaude is from Gaspésie and is made with chicken and green peas. A variation in Montreal uses smoked meat.

Festivals devoted to poutine are held across Canada throughout the  year. Montreal, Ottawa, and Toronto are some cities that hold them. On  National Poutine Day, events are held and specials are available at  restaurants in countries like Canada and the United States. For example,  My Meatball Place in Toronto has given away free samples of meatball  and vegan poutine, and The Hops Spot in Syracuse has offered half-price  poutine. With so many types of poutine—and so many restaurants that  serve it in some parts of the world—there is no reason to remain hungry  on National Poutine Day.

How to Observe National Poutine Day (Canada)

Here are some ideas on how to celebrate the day:

Make your own poutine. You could make the original version or another variation of the dish. You could even make Disco Fries, the Americanized version of the dish.

Check if there is a place near you that serves poutine.

Enjoy poutine at a Canadian restaurant that specializes in the dish, such as La Banquise, Smoke's Poutinerie, Poutini's House of Poutine, La Poutinerie, or Poutineville. Smoke's Poutinerie also has some locations in the United States.

Have poutine at a restaurant in Warwick, Quebec, the town where the dish is said to have originated, or have it at Le Roy Jucep in Drummondville, Quebec, the other location where it is said to have gotten its start.

Eat some poutine at Harvey's or at another fast food restaurant in Canada.

Enjoy poutine at a high-end Canadian restaurant such as Aud Pied de Cochon, Garde Manger, or Pub Quartier Latin.

See if there are any specials on poutine today at restaurants such as My Meatball Place in Toronto or The Hops Spot in Syracuse.

Plan a trip to an upcoming poutine fest, such as Montreal's Le Grand Poutinefest, Ottawa Poutine Fest, or Toronto Poutine Fest.

National Poutine Day

While in Winnipeg, Manitoba, filming Bravetown, Danny Rodriguez gained an affinity for poutine. Following his return to the United States he created National Poutine Day, and with partners, opened a Smoke's Poutinerie branch in Berkeley, California, the first location of the chain in the country. While the Berkeley restaurant has since closed, the poutine holiday he created continues to be celebrated!

In Canada, particularly in Quebec, poutine is a staple food, if not also an iconic one. It has become a popular food in America as well as in other countries. Standard poutine is made up of fresh-cut french fries, squeaky fresh cheese curds, and brown gravy, but there are many variations of the dish. Among other possibilities, the name may have come from the word "pudding," which is spelled pouding in French, or from poutine, which is slang for "mess" in Quebec. It is pronounced "pou-tin" in the French-dominated regions of Quebec and New Brunswick, but as "poo-teen" elsewhere.

According to the most widely known and accepted story, poutine was first served at L'Idéal (Café Ideal)—a restaurant that later changed its name to Le Lutin Qui Rit (The Laughing Elf)—in 1957, in the small town of Warwick, in Arthabaska County, Quebec, a town known for producing squeaky cheese curds. A usual customer, Eddy Lainsesse, requested curds on top of his fries. The restaurant owner, Fernand Lachance, supposedly replied, "Ça va faire une maudite poutine," which roughly translates to "That's going to make a dreadful mess." A variation of the story says that Lainsesse asked for the curds and fries to be thrown together in a paper bag, upon which Lachance looked into the bag and said, "This is poutine." The dish started being sold in a bag and soon caught on. Patrons began adding ketchup and vinegar to it. In 1963, Lachance began serving it on plates. Customers soon noticed that the fries got cold quickly, so Lachance added gravy to keep them warm.

According to another story, poutine was created by Jean-Paul Roy, owner of Le Roy Jucep, a drive-in restaurant in Drummondville, Quebec. He had been serving a dish of gravy and french fries called palate-sauce since 1958, and in 1964 noticed that some of his diners were adding cheese curds to it. He soon added a dish that contained all three ingredients and named it fromage-palate-sauce.

No matter how poutine got its start, it soon could be found being sold as street food in Canada. By 1969 it was being sold in Quebec City at the Ashton Snack Bar food truck on Boulevard Wilfred-Hamel, and it was being sold in Montreal by 1983. By the early 1980s, it had become a widely popular street food in Ontario and Quebec.

It made its debut in Canadian chain restaurants in 1985, appearing on the menu at Frits, a now-defunct Quebec-based chain. By the 1990s, poutine had reached mass popularization in the country, after its inclusion on the menus of other chains. It first appeared on a Burger King menu in 1987 in Quebec, and soon spread to other locations of the chain. The same happened with McDonald's in 1990. Canadian fast-food chain Harvey's debuted it on menus across the country in 1992.

But poutine wasn't to remain only as street food and fast food. By the early 2000s, it was appearing in high-end Canadian restaurants. It was put on the menu at Aud Pied de Cochon in Montreal in 2002, where it was topped with foie gras. Other high-end Montreal restaurants followed suit. Garde Manger began serving an Iron Chef America-winning lobster poutine, and Pub Quartier Latin put poutine made with steak, truffles, and red wine demi-glace on their menu.

Some Canadian restaurants have made poutine their main focus. La Banquise in Montreal began serving it in the 1980s. They started with the standard version and an Italian version with bolognese sauce instead of gravy. They have since expanded to serving 30 types. Smoke's Poutinerie was started in Toronto in 2008, the first poutine-only restaurant in that city. Other poutine-only restaurants that followed in Canada are Poutini's House of Poutine, La Poutinerie, and Poutineville.

Poutine made its first foray into the United States in New Jersey and New York, where a variation of the recipe called "Disco Fries" became popular. This version substituted mozzarella or cheddar cheese for the curds. Poutine has since become relatively common in the States and has taken hold in other countries as well, such as the United Kingdom and Russia.

As mentioned, there are various types of poutine besides the usual french fries, cheese curds, and gravy combination. Different types of potatoes, cheese, and sauces can be used. Italian poutine may use spaghetti sauce instead of gravy; veggie poutine is made with mushroom sauce and vegetables; Irish poutine is made with lardons. La galvaude is from Gaspésie and is made with chicken and green peas. A variation in Montreal uses smoked meat. With so many types of poutine—and so many restaurants that serve it around the world—there is no reason to remain hungry on National Poutine Day!

How to Observe National Poutine Day

There are numerous ways to celebrate!

Make your own poutine. You could make the original version or another variation of the dish. You could even make Disco Fries, the Americanized version of the dish.

Check if there is a place near you that serves poutine.

Have poutine at one of the best places in the United States that serve it.

Enjoy poutine at a Smoke's Poutinerie or at another Canadian restaurant that specializes in the dish, such as La Banquise, Poutini's House of Poutine, La Poutinerie, or Poutineville.

Have poutine at a restaurant in Warwick, Quebec, the town where the dish is said to have originated, or have it at Le Roy Jucep in Drummondville, Quebec, the other location where it is said to have gotten its start.

Eat some poutine at Harvey's or at another Canadian fast-food restaurant.

Enjoy poutine at a high-end Canadian restaurant such as Au Pied de Cochon, Garde Manger, or Pub Quartier Latin.

Plan a trip to an upcoming poutine fest, such as Montreal's La Grand Poutinefest or Ottawa Poutine Fest.

National Poutine Day

In Canada, particularly in Quebec, poutine is a staple food, if not also an iconic one. It has become a popular food in America as well as in other countries, and we celebrate it today, on National Poutine Day. Standard poutine is made up of fresh-cut french fries, squeaky fresh cheese curds, and brown gravy, but there are many variations of the dish. Among other possibilities, the name may have come from the word "pudding," which is spelled pouding in French, or from poutine, which is slang for "mess" in Quebec. It is pronounced "pou-tin" in the French-dominated regions of Quebec and New Brunswick, but as "poo-teen" elsewhere.

According to the most widely known and accepted story, poutine was first served at L'Idéal (Café Ideal)—a restaurant that later changed its name to Le Lutin Qui Rit (The Laughing Elf)—in 1957, in the small town of Warwick, in Arthabaska County, Quebec, a town known for producing squeaky cheese curds. A usual customer, Eddy Lainsesse, requested curds on top of his fries. The restaurant owner, Fernand Lachance, supposedly replied, "Ça va faire une maudite poutine," which roughly translates to "That's going to make a dreadful mess." A variation of the story says that Lainsesse asked for the curds and fries to be thrown together in a paper bag, upon which Lachance looked into the bag and said, "This is poutine." The dish started being sold in a bag and soon caught on. Patrons began adding ketchup and vinegar to it. In 1963, Lachance began serving it on plates. Customers soon noticed that the fries got cold quickly, so Lachance added gravy to keep them warm.

According to another story, poutine was created by Jean-Paul Roy, owner of Le Roy Jucep, a drive-in restaurant in Drummondville, Quebec. He had been serving a dish of gravy and french fries called patate-sauce since 1958, and in 1964 noticed that some of his diners were adding cheese curds to it. He soon added a dish that contained all three ingredients and named it fromage-patate-sauce.

No matter how poutine got its start, it soon could be found being sold as street food in Canada. By 1969 it was being sold in Quebec City at the Ashton Snack Bar food truck on Boulevard Wilfred-Hamel, and it was being sold in Montreal by 1983. By the early 1980s, it had become a widely popular street food in Ontario and Quebec.

It made its debut in Canadian chain restaurants in 1985, appearing on the menu at Frits, a now-defunct Quebec-based chain. By the 1990s, poutine had reached mass popularization in the country, after its inclusion on the menus of other chains. It first appeared on a Burger King menu in 1987 in Quebec, and soon spread to other locations of the chain. The same happened with McDonald's in 1990. Canadian fast-food chain Harvey's debuted it on menus across the country in 1992.

But poutine wasn't to remain only as street food and fast food. By the early 2000s, it was appearing in high-end Canadian restaurants. It was put on the menu at Aud Pied de Cochon in Montreal in 2002, where it was topped with foie gras. Other high-end Montreal restaurants followed suit. Garde Manger began serving an Iron Chef America-winning lobster poutine, and Pub Quartier Latin put poutine made with steak, truffles, and red wine demi-glace on their menu.

Some Canadian restaurants have made poutine their main focus. La Banquise in Montreal began serving it in the 1980s. They started with the standard version and an Italian version with bolognese sauce instead of gravy. They have since expanded to serving 30 types. Smoke's Poutinerie was started in Toronto in 2008, the first poutine-only restaurant in that city. Other poutine-only restaurants that followed in Canada are Poutini's House of Poutine, La Poutinerie, and Poutineville.

Poutine made its first foray into the United States in New Jersey and New York, where a variation of the recipe called "Disco Fries" became popular. This version substituted mozzarella or cheddar cheese for the curds. Poutine has since become relatively common in the States, and took hold in other countries as well, such as the United Kingdom and Russia.

As mentioned, there are various types of poutine besides the usual french fries, cheese curds, and gravy combination. Different types of potatoes, cheese, and sauces can be used. Italian poutine may use spaghetti sauce instead of gravy; veggie poutine is made with mushroom sauce and vegetables; Irish poutine is made with lardons. La galvaude is from Gaspésie and is made with chicken and green peas. A variation in Montreal uses smoked meat.

Festivals devoted to poutine are held across Canada throughout the year. Montreal, Ottawa, and Toronto are some cities that hold them. On National Poutine Day, events are held and specials are available at restaurants in countries like Canada and the United States. For example, My Meatball Place in Toronto has given away free samples of meatball and vegan poutine, and The Hops Spot in Syracuse has offered half-price poutine. With so many types of poutine—and so many restaurants that serve it in some parts of the world—there is no reason to remain hungry on National Poutine Day.)

Make your own poutine. You could make the original version or another variation of the dish. You could even make Disco Fries, the Americanized version of the dish.

Check if there is a place near you that serves poutine.

Enjoy poutine at a Canadian restaurant that specializes in the dish, such as La Banquise, Smoke's Poutinerie, Poutini's House of Poutine, La Poutinerie, or Poutineville. Smoke's Poutinerie also has some locations in the United States.

Have poutine at a restaurant in Warwick, Quebec, the town where the dish is said to have originated, or have it at Le Roy Jucep in Drummondville, Quebec, the other location where it is said to have gotten its start.

Eat some poutine at Harvey's or at another fast food restaurant in Canada.

Enjoy poutine at a high-end Canadian restaurant such as Aud Pied de Cochon, Garde Manger, or Pub Quartier Latin.

See if there are any specials on poutine today at restaurants such as My Meatball Place in Toronto or The Hops Spot in Syracuse.

Plan a trip to an upcoming poutine fest, such as Montreal's Le Grand Poutinefest, Ottawa Poutine Fest, or Toronto Poutine Fest.