The Triton


Crew’s Mess: Poutine de Poulet


Crew’s Mess: by Capt. John Wampler

Oh, November. In the pastoral world of the North, the cord wood has been stacked by the door. Smoke from a fireplace wafts on a zephyrs’ breeze. The leaves have long turned and now fall, blanketing the ground. There is crispness in the air. 

Back here in South Florida, the decision is T-shirt or polo, boat shoes or sandals, and what SPF we put on.

November also signals the return of the venerable snowbird. Every year, thousands of Canadians take the migratory route to South Florida for six months of escape from their northern winter climes. 

One of the yachts that I run occasionally is Canadian-owned. I always prepare something familiar to them, such as Bacon Butter Rum Tarts (The Triton, March 2018). The recipe below is my variation of poutine, a Canadian comfort food. Simple, store-bought items make for a quick and easy dish on game night.


  • 1 chilled deli rotisserie chicken, pulled
  • 8 ounces frozen seasoned French fries
  • 6 ounces snack-sized Monterey Jack cheese, cut in bite-sized chunks
  • 1/4 cup sliced green onion
  • 6-ounce jar of chicken gravy


  • Preheat oven to 450 F, then bake fries on parchment as per package instructions.
  • While fries are baking, shred 2 cups of the chicken by hand.
  • Preheat a large sauté pan over medium heat, pour in gravy and chicken, and cook 3-4 minutes, stirring occasionally until it starts to bubble. Lower heat to simmer.
  • Divide baked fries between serving plates.
  • Add cheese last to warm gravy and simmer 2-3 minutes.
  • Pour gravy over fries and serve with sprinkle of green onion as a garnish.

Savourer faire!!

Capt. John Wampler ( has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.

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