Bob Rutledge is on a quest to spread the word about poutine.
The high-calorie concoction -- a messy combination of fries, gravy and cheddar cheese curds -- is not for the faint of heart, or for that matter, those seeking to protect their heart.
But Rutledge says this carb-heavy, high-fat combination holds a very special appeal.
"This dish is so overwhelmingly delicious it is so difficult to not be a fan," the founder of the website Montreal Poutine enthused recently.
Not everyone might agree, especially those watching their waistlines. (A side order of poutine at Burger King in Canada contains a whopping 740 calories and 41 grams of fat.)
It's important to be overwhelmed by one's poutine experience, says Rutledge. "It's not a small, delicate dish for sampling," he told CNN.
Rutledge began his love affair with poutine, a Quebec specialty, six years ago when he moved to Montreal from Los Angeles.
The first poutine he tried from a fast-food chain was "okay," but he was blown away the second time he ate it.
"It was unbelievable," he revealed. "It tipped me off to the fact that there is a huge range of quality of poutine -- some simple, some thrilling, some more fantastic and delicious."
The experience inspired him to start Montreal Poutine, a chronicle of his poutine sampling around the city that also includes recipes and information about the food's history.
Once a somewhat embarrassing rural food, poutine has been enjoying a renaissance that has elevated it from a regional staple to a source of national pride.
Traditionally a late-night indulgence consumed in diners or at stands, the dish has its roots in Quebec, whose dairy farms produce an abundant supply of fresh cheese curds -- the key, according to connoisseurs, to a great poutine.
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Although it's made of simple ingredients, the diversity of recipes and quality of ingredients can make for a fantastic culinary experience, says Rutledge. Variations range from Italian poutine (swap the gravy for marinara sauce) to a barbeque version.
Chefs across Canada have gone a step further in reinterpreting the dish, putting a haute spin on the concept. Toronto restaurant Bymark's version consists of lobster over fries with béarnaise sauce, while Au Pied de Cochon in Montreal serves a foie gras poutine.
