Gravy: 

1. In a medium saucepan, add in unsalted butter and melt over medium heat until bubbling.
2. Add in minced shallots along with minced garlic. Saute for 1 minute or softened.
3. Add in all-purpose flour then stir and cook for 2 minutes.
4. Mix in beer followed by beef stock and Worcestershire sauce. Stir and heat until thickened and glossy.
5. Season to taste with salt and pepper.

Fries: 

1. Start by peeling the russet potatoes and cut into individual batons. Place in a bowl and cover with water. Soak for 20 minutes.
2. Drain and rinse 3 times or until water is clear.
3. After the final drain, dump fries onto towels until dry.
4. In a heavy bottom pot, heat up frying oil to 325F and fry the fries in batches for 2-3 minutes. Drain on a wire rack set in a rimmed baking sheet.
5. Heat oil up to 375F and repeat frying in batches for 1-3 minutes. Season with salt and drain on a wire rack.

Assembly:

1. Set a handful of fries onto a plate and top with cheese curds.
2. Ladle on hot gravy and thinly sliced chives.

Fancy Poutine: 

1. Cut salami into ½” cubes.
2. In a medium skillet set over medium-high heat, coat with olive oil until hot. Add in salami. Cook until crispy, about 4 minutes.
3. Drain off the fat and set to the side.
4. For the mornay sauce, heat unsalted butter in a medium saucepan over medium heat. Once melted, whisk in all-purpose flour and cook for 30 seconds, stirring occasionally. Whisk in whole milk. Cook, stirring occasionally until thickened. Add in shredded gruyere cheese, mix until smooth and glossy. Remove from heat and season with salt. Add grated garlic, nutmeg, and fresh cracked black pepper. Stir to combine.
5. For scamorza, half the scamorza ball, remove the skin, and quarter. Cut quarters into ¾-inch wedges. Add wedges to a medium nonstick skillet over medium-high heat, searing for 1 minute on each side.
6. To assemble, place fries into a bowl topped with scamorza, mornay sauce, fried salami, grated Parmigiano Reggiano, sliced chives, and garnish with parsley.