Poutine. Mac n cheese. Cup cakes. Hot dogs. Grilled cheese. Once upon a time when you thought of these foods you thought of the basic cup cake mix, a pack of Ball Park Frank’s or a box of KD. But now restauranteurs and chefs everywhere are adding their own unique gourmet touches – and it’s catching on.
Poutine originated in Quebec consisting of french fries, fresh cheese curds and brown gravy. Today it is found all across Canada and has turned into an almost regional food. One of the most extreme I have found was on the east coast; lobster claw and a white seafood gravy. It’s no longer just “pub grub” either, high end restaurants have discovered adding more fat in the form of foie gras boosted flavor and their bottom line with an average price in the mid 20’s.
Same goes with grilled cheese. When I was a kid it was Kraft Singles and two slices of Wonder bread. Now it’s full flavored brioche and smoked gruyere with options like fire roasted peppers and house cured back bacon.
Mac n cheese is definitely getting a lot of attention and, in my opinion, is one of the most customized dishes of this new gourmet classics trend. From the meat lover to the vegetarian you can add almost anything you like. And why stop with cheddar? Chefs are adding all kinds of new dairy delights including cheeses that are soft, hard, smoked, brined, imported and are made from more than just cow’s milk.
So why are we so bent on changing the classics? Have these comfort foods lost their ability to please or are we just looking to liven things up a bit? Why not take some of these classics and add your own personal touch?
Be your own comfort food connoisseur- send us your pictures and recipes and choices to contentproducer@thesilo.ca. For the Silo, Graeme Desjarlais.
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