According to Wikipedia, Portine is a dish originating in Quebec  Canada, made with french fries, topped with a light brown gravy-sauce and cheese curds. 

This fast-food dish is found across Canada and in some places in the northern United States.  Most commonly offered in small diners and pubs, you will also find it featured in roadside chip wagons and hockey areas.

The Idaho Potato Commission station at the CAFÉ Leadership Conference opening night reception will feature "Poutine" in both a traditional recipe as well as a more contemporary application.

Other signature dish stations that night will have:

• Dishes created by Chef Fritz Sonnenschmidt featuring Alaskan Salmon, Cod, and Halibut
• A Cheese Station featuring Wisconsin specialty cheeses
• A recipe-makeover Unilever contest winner's dish featuring crab cakes
• Dole vegetable purees
• Smoked trout from the Aquaculture Association
• Maple Leaf Duck confit and sliced duck breast
• Savory apple dishes
• Honey alcoholic and non-alcoholic beverages
• New York State wines and beers
• And a dessert station to die for!

Are you hungry?

To register for the conference, please go to http://cafemeetingplace.com/cafe-events/2015-leadership-conference

An agenda is on our website at http://cafemeetingplace.com/pdf/events/agenda_leadership15.pdf.  ACF continuing education hours are awarded to each attendee as part of their registration fee.

Don't miss this extraordinary show of hospitality from the chefs at Niagara Falls Culinary Institute as well as programing that is targeted to foodservice instructors and Deans and Directors.