PoutineFest celebrates Maine’s Franco-American roots
Maine PoutineFest Returns to Thompson’s Point on Sept. 19
Portland, Maine – The third annual Maine PoutineFest will be back on the waterfront at Thompson’s Point on Friday, September 19, offering festival-goers a chance to taste a dozen variations of the beloved Quebec‑style comfort dish. The event, founded by Tim Beaulieu, has grown into a regional celebration of food, culture and community that draws vendors from across New England and a crowd of “poutiniacs” eager to vote for the People’s Choice winner.
A dish that travels
Poutine is a simple combination of French fries, fresh cheese curds and hot brown gravy. It first appeared in rural Quebec in the late 1950s and has since become an emblem of Québécois cuisine. Beaulieu, who grew up listening to his grandfather’s stories about French‑Canadian life, first tasted poutine on a trip to Montreal in his 20s. “Poutine was everywhere,” he recalled. “We sampled it all over town, especially at baseball games.”
When Beaulieu launched the first PoutineFest in New Hampshire in 2016, he wanted to give the dish a spotlight of its own. The festival moved to Maine in 2024, followed by Vermont in 2025, and a Boston event is slated for October 17. “I tend to blab when the topic of poutine comes up,” Beaulieu says with a laugh. “I love that poutine is appreciated by other cultures. Maine has an amazing poutine scene, a thriving Franco‑American community, and the culinary flair there really shines.”
A mission that goes beyond food
A portion of the festival’s proceeds goes to support Francophone cultural organizations and programs that preserve French language and Franco‑American heritage. In 2024, the festival helped fund the Alliance Française du Maine’s Festival Champlain, Maine’s only French‑language film festival. “The festivals provide an opportunity for families to teach children, for the older generation to tell their stories… about their heritage in Quebec,” said Pierre Bouchard, the newly appointed Quebec Delegate in Boston.
Maine’s Franco‑Canadian and Acadian population accounts for roughly a quarter of the state, according to the University of Maine’s Franco‑American Studies program. The festival’s focus on heritage resonates with both long‑time residents and newer participants.
A buffet of creativity
Tickets for the festival include about a dozen poutine samples from participating restaurants and food trucks. Attendees move from vendor to vendor, sampling and voting for the People’s Choice winner. The festival’s atmosphere is described by participants as “fun, convivial, with music, giveaways, and regulars reuniting year after year.” Tickets often sell out, prompting early purchase of Première tickets for early access.
Vendors range from those that stay true to the classic recipe to those that incorporate local and cultural influences. Athena’s Cantina, run by Tais De Los Reyes and her husband Adam out of Freeport, offered a birria‑inspired poutine last year that fused Mexican chilies, Brazilian spices and a touch of cilantro. De Los Reyes said the dish “was mind‑blowing for us… the festivals provide a great way for me to honor my adoptive dad.” Her entry won the People’s Choice award in Maine, New Hampshire and Vermont.
Pinky D’s Poutine Factory, owned by Randy Smith, is known for its “130 different recipes.” “Don’t ask me to choose a favorite!” Smith jokes. Pinky D’s was the 2024 Maine champion, serving up 1,200‑1,400 samples in just four hours. Alex Stone, owner of Blaze’s Burgers in Westbrook, joined the competition more recently. “Maine’s Franco‑American community is obviously very strong,” he told reporters. “I feel proud when they tell us we’ve passed their test for authentic and delicious poutine.”
Iron Pollo’s Caribbean‑inspired entry, Eve’s Garden’s freeze‑dried poutine and other returning and new competitors add further variety to the lineup.
Fans who never miss a festival
Shauna Bailey and her friends have been “poutiniacs” since the first New Hampshire festival in 2017. “We love the cultural aspect of it, and how the festival is bringing back something that’s been lost over the years,” Bailey says. “But most of all, we’re food people, and we keep going back because we have a great time, the poutine is delicious, and the energy is electric.” She explains their “plan of attack”: purchase Première tickets, start at one vendor, sample and compare notes, take a break, then vote before heading home. “We’re professionals at this point,” she jokes. After the tasting, the group spends a couple of hours sipping lemonade, enjoying fruit and each other’s company, then heads home for a nap.
Looking ahead
The 2026 festival is set to run from 10 a.m. to 4 p.m. at Thompson’s Point, with vendors opening early in the morning. Tickets are available online and at the gate, with a special promotion for early buyers. For those who can’t attend, live updates and tasting notes will be streamed on the festival’s website and social media pages.
Whether you’re a long‑time devotee or a first‑time attendee, the Maine PoutineFest promises a generous dose of community, culture and, of course, an impressive spread of fries, cheese curds and gravy. As Beaulieu puts it, “Food is a superpower. It brings people together.” The festival’s goal is to keep that power alive—one spoonful of poutine at a time.
