Fries with the works are on the menu for a new promotion from the Prince Edward Island Potato Board. The board wants Islanders to tell them what makes fries with the works a classic Island dish and where to find it.
“Fries with the works is unique to Prince Edward Island, and we just want to establish that,” says Kendra Mills, marketing director for the P.E.I. Potato Board. “Quebec has poutine, and Prince Edward Island has fries with the works.”
The classic
The Potato Board defines the classic fries with the works as P.E.I. french fries, gravy, ground beef and peas.
“There are lots of different variations, but we want to find what is classic,” says Mills. The Board is also looking for ideas on variations. “Does it include cheese? Are there other things that can be added to it?”
On a map
Once the survey is complete, the board will be putting together a list of places where diners can find fries with the works.
“We do plan to do a map so that people who visit P.E.I. know exactly where to go for this uniquely Island dish,” says Mills. “Mostly, fries with the works is served in rural places, like dairy bars, diners and places like that and that fit really well with who we are as an industry.”
There is even a rumor that the dish was originally developed for a potato worker in western P.E.I.
“I don't know if it gets more Island than that,” says Mills.
When asked about the caloric count of fries with the works, Mills points to the versatility of potatoes.
“You can have them in their healthy form, or you can have them as a treat. This is one that is a treat.”
Poutine popularity
The campaign is designed to be fun, says Mills, and also boost the profile of P.E.I.’s version of poutine.
“With the popularity of poutine in the last number of years, the lines may be blurred a little bit, and that’s okay,” says Mills. “Poutine has exploded over North America, and there are whole restaurants and chains dedicated to it now. It’s the french fries version of nachos now, and you can put anything on top of french fries.”
Mashed potatoes, too
Richard Shea at O’Shea’s Pub & Eatery in Kinkora, P.E.I., has been serving fries with the works since the restaurant opened in 2004.
“Ours is made with local potatoes, local meat, our in-house, made-from -cratch, gravy and covered with some fresh peas,” says Shea. “That puts the flavor on top, for sure.”
The restaurant also offers a version of fries with the works with mashed potatoes.
“So you can have it either way, and you can have it topped with [local] blended ADL cheese.”
Shea predicts the potato board’s campaign will boost interest in fries with the works.
“I think it’s great,” he says. “We have a lot of hardworking potato farmers here on P.E.I. who need the support. The more we can put out the door and help them out and help our beef [producers], it’s all good.”
The campaign may even inspire a few new toppings at O’Shea’s.
“I can see it expanding, and I can see us maybe having optional products to put on it as well,” says Shea.
Source: CBC News