Real Poutine at Rafters
A local petition to RED Mountain Resort · Rafters Bar & Restaurant
Submitted to: Ivor Smith, Director of Food & Beverage
DROP IN ON THE PETITION
We Kindly Request Improved Poutine at Rafters
We are deeply grateful for everything the team at RED Mountain does to create what Powder Magazine has recognised as the #1 après-ski bar in North America — a distinction we are genuinely proud of. It is precisely because of RED's extraordinary reputation that we respectfully bring forward this petition.
This proposal requests management approval to update the Rafters poutine recipe to a fully authentic Québécois standard: home-cut russet fries, fresh squeaky white cheddar cheese curds, and a rich beef-chicken gravy made from scratch daily. We also propose switching from canola oil to high-oleic sunflower oil for a healthier fat profile with no compromise to taste or speed.

This proposal requires no major capital expenditure, no new staffing, and no menu redesign — a low-cost, high-impact improvement to Rafters' most culturally significant menu item.
Three Requests from the Rossland Locals
We respectfully and warmly request management approval for the following three items:
1
Authentic Poutine Recipe
Adopt the revised authentic Québécois poutine recipe as the Rafters house standard — honouring Canada's most iconic dish and RED's world-class reputation.
2
High-Oleic Sunflower Oil
Transition frying to high-oleic sunflower oil — a healthier fat profile at negligible incremental cost ($3.50–$5.00/L vs $2.50–$3.50/L canola), with a compelling menu story for health-conscious guests.
3
Local Kootenay Cheese Curds
Source fresh white cheddar cheese curds directly from a Kootenay-region dairy supplier (Creston & Nelson region) for superior freshness and a proud local-sourcing story that guests love.
Market Data & Justification
Poutine is not a niche item — it is Canada's most culturally visible ski resort food, and the numbers back it up decisively.
$1.7B
Industry Revenue
Canadian ski & snowboard resort industry revenue in 2025 (IBISWorld)
+432%
RED F&B Growth
RED Mountain's F&B revenue growth, 2021–2022 (SEC Form 1-SA, Feb 2023)
#1
Poutine Ranking
Canada's signature street food (TasteAtlas / SkipTheDishes)
$1.98B
Western Canada GDP
GDP from Western Canada ski areas in 2022/23 — up 35% YoY (CWSAA, 2024)
Industry operators consistently report poutine representing 15–25% of all hot food F&B transactions during peak ski hours — the single most culturally visible food item on any Canadian mountain menu. Rafters TripAdvisor reviews praise the atmosphere as world-class while describing the food as "average at best." RED Mountain's exceptional standards deserve a poutine that matches the legend of the venue.
Estimated Daily Poutine Volume at Rafters
All projections apply a conservative 30% reduction to RED Mountain's stated average daily visitor count of 1 skier/acre across 3,850 acres, yielding an adjusted baseline of ~2,695 visitors/day.
Cost-to-Revenue Statement
Using a conservative 30% reduction to RED Mountain's visitor figures, the recipe upgrade pays for itself within a single ski season — in as little as 5 months under the conservative scenario.

Beyond direct revenue, an outstanding poutine at the world's #1 après-ski bar drives positive guest reviews, repeat visits, and word-of-mouth that are enormously valuable to RED Mountain's long-term reputation and growth.
Equipment Costs & Installation
Item Cost Summary (CAD)
Key Notes
  • If an existing Type-1 exhaust hood and gas line are already in place, total setup is $6,000–$9,000
  • A refurbished fryer reduces equipment cost by 40–50%
  • Fryer footprint: approx. 4 ft W x 3 ft D + 18-inch clearance per BC fire code
  • Full poutine station: approx. 8–10 linear feet of prep/cool line
  • Recommended fryer: Pitco SG14S or Vulcan LG300 Gas, 45–65 lb capacity
  • Recommended kettles: Vollrath 7203220 or Cartrinier 11L+
The Authentic Recipe & Oil Upgrade
🍟 Fries
Russet potatoes — skin-on, hand-cut into ¼-inch sticks. High starch = crispy exterior. Fried in high-oleic sunflower oil. Seasoned immediately post-fry with kosher salt.
🧀 Cheese Curds
Fresh white cheddar cheese curds — squeaky, not shredded, not yellow. Kootenay-region dairy sourcing preferred (Creston or Nelson area). Stored at room temperature during service.
🍖 Gravy
Butter-flour roux base. Two-thirds reduced-sodium beef broth, one-third chicken broth — the classic Québécois Ricardo ratio. Soy sauce for umami, black pepper, garlic powder. (Ricardo Cuisine / Québécois casse-croûte standard)
On the oil upgrade: High-oleic sunflower oil has a smoke point above 450°F, contains over 80% monounsaturated fat (comparable to olive oil), and is very low in saturated fat. Flavour is completely neutral. More oxidatively stable under sustained heat, reducing oil change frequency. Incremental cost difference: less than $0.05/serving — fully offset by the marketing value of a "heart-healthy oil" menu callout. (Source: USDA National Nutrient Database)
Daily Staff Process — Production Guide
Designed for Rafters kitchen staff delivering high-volume, rapid-service poutine in a ski mountain environment. Batch sizes confirmed by Kitchen Manager based on forecast covers.
1
Pre-Open: Gravy
Make full day's batch. Roux → broth → seasoning. Transfer to soup kettles. Hold at 185°F+; check every 30 min.
2
Pre-Open: Fry Prep
Cut potatoes, soak in cold water 30+ min (removes starch). Drain, dry, par-fry at 325°F for 5–6 min. Hold at room temp.
3
Pre-Open: Curds
Remove from cold storage. Allow to reach room temperature. Pre-portion and stage at assembly station. Do not refrigerate once portioned.
4
Service: Second Fry
Drop par-cooked fries at 375°F for 2–3 min until deep golden. Drain, season with kosher salt. 90-second target.
5
Service: Assembly
Fries → curds → hot gravy ladled over top. Deliver immediately. Poutine cannot sit. Check gravy temp every 30 min; never below 170°F.
6
Close: Log & Store
Log portions sold. Cool gravy rapidly; refrigerate up to 48 hrs. Dispose of room-temp curds. Log quality issues for Kitchen Manager.
A Final Word from the Rossland Locals
We've skied and snowboarded this mountain our whole lives and there's nowhere we'd rather end the day than Rafters — with fresh curds, hand-cut fries, homemade gravy, better oil. The business case is made, it pays for itself within a season, increases revenue, and closes the gap between venue and F&B for the world-renowned reputation for which RED strives.
Canada's #1 après-ski bar should be serving Canada's #1 dish properly. We think RED Mountain is exactly the kind of place that gets that.
✅ Pays for itself
Within one ski season — as little as 5 months
✅ No major capex
No new staffing, no menu redesign required
✅ Brand-aligned
Authentic, local, world-class — just like RED Mountain
Signed with love for RED Mountain — The Rossland Locals