Fairmont Hotel MacDonald Taste of Alberta BBQ Kitchen Board. Executive Chef Jiju Paul and his culinary team at the Fairmont Hotel Macdonald have been making up for all that lost dining out time during the pandemic with a new summer patio menu that will have your mouth watering. Since restrictions eased on July 1, 2021, Edmonton’s best patio has been packed with hotel guests and local diners looking for a great bite of BBQ to enjoy with that stunning view of the city’s river valley. Fairmont Hotel MacDonald Executive Chef Jiju Paul Chef Paul invited me to check out his new Confederate Lounge &a ..read more

I live in an apartment building that does not allow BBQs, so my outdoor rib grilling options are limited. Over the years, I have tried many cooking methods, but my favourite way to cook ribs is likely to make professional chefs and BBQ pit masters alike cringe – I use my slow cooker. I’m not sure if it is an urban cooking legend or just it was just me, but I was convinced that you had to add liquid when using a slow cooker. I was wrong. I’ve cooked baby back ribs, side ribs, and for the pork in this recipe photos – breast bones, all in the slow cooker. Each time they produced fall of the bone ..read more

Pork Schnitzel Benedict When chef Doreen Prei shares a brunch recipe it is sure to be anything but basic. As part of Taste Alberta‘s virtual Holiday Kitchen Party, chef Prei took inspiration from her German heritage and her love of local Alberta ingredients for a decadent brunch dish – Pork Schnitzel Benedict. Imagine a pork schnitzel served atop crispy split pea and lentil cakes, topped with a poached egg and hollandaise, and accompanied with a little spoonful of the cranberry and Brussels sprout relish. There are several components to this dish, which which can be made in advance, but all th ..read more

Ok, so COVID put the breaks on Chef Paul Shufelt’s annual Bacon Day Dinner this fall, but that doesn’t mean his creativity for all things pork should go to waste this year. Thankfully, Chef Paul has signed up for a special Woodshed Burgers Swine and Dine burger and poutine feature October 26 – 31, 2020.     THE SQUEALER – $14Irving’s farm Fresh bacon & smoked cheddar stuffed beef burger, BBQ glazed, bourbon braised onions, lettuce, bread & butter pickles, Bon Ton Bakery bun $14 PULLED PORK POUTINE – $11BBQ pork, smoked cheese curds, fresh cut fries, BBQ gravy. In honour of ..read more

  SWINE & DINE AT THE FAIRMONT JASPER PARK LODGE November 13 – 15, 2020, join Alberta Pork at the Fairmont Jasper Park Lodge for a weekend of fun and food you won’t want to miss. Enjoy a mountain weekend get away with cooking demonstrations and meals featuring Alberta pork along with beer (courtesy of Alberta Beer Festivals) and wine tastings. We’ve put together a great line up of Edmonton chefs to join us in the Rockies including: Chef Blair Lebsack from RGE RD Chef Peter Keith from Meuwly’s Artisan Food Market Chef Edgar Gutierrez from Kanto 98 St. Chef Nevin & Kara from Drift ..read more

While many recipes for pork schnitzel call for tenderloin, but boneless pork chops are an affordable and simple cut to use for this classic breaded and fried mead dish. I personally enjoy the darker meat and are quick to cut the bones from rib and shoulder cuts to make my own cutlets. As a Celiac, gluten free schnitzels are hard to come by in restaurants, so if I’m craving it, I have to make it at home. My kitchen recycling has drastically improved during the COVID-19 pandemic, and like many, I have been cleaning and clearing out my cupboards to use up remnants of ingredients that had previous ..read more

This week my friend Jessica treated me to a summer pork tenderloin recipe that hit all the sweet and savoury high notes I love in a hearty salad. Inspired by a Best of Bridge Island Pork Tenderloin Recipe that her mom made for her earlier in the summer, Jessica adapted the Best of Bridge recipe to personalize the dish to her liking with ingredients like mangos and calorie-free sweetener. I told her the combination of sweet-glazed pork, creamy avocados, and crisp spinach and cabbage greens is a dish I would happily eat once a week. This dish has the feel of the perfect summer salad, but since t ..read more

SABOR’S CHEF LINO WILL SERVE A SPECIAL SWINE AND DINE TO GO ON THURSDAY, JUNE 4, 2020. On Thursday, June 4, 2020, Sabor’s Chef Lino will be serving up our first ever take-away Swine and Dine dinner. Since the start of the COVID pandemic, Sabor has closed their doors for in-room dining. Thankfully, chef Lino has been feeding his regular’s cravings with takeaway dinner options including their famous risotto, piri-piri prawns, and fish and chips. We know he has a serious passion for pork, so it was time to for Edmonton to get a Sabor pork fix. For his first ever Swine and Dine, Chef Lino wil ..read more

Last week, Edmonton’s Chef Doreen Prei made Alberta proud with a win on the latest season of Firemasters, the outdoor barbecuing competition series on Food Network Canada. Chef Doreen competed through three rounds of fiery culinary challenges, including the final round against one of the judges, before claiming the $10,000 grand prize as well as bragging rights of being a Fire Master Champion. For her signature dish in the first round of competition, Chef Doreen made a dish inspired by a trip to Vietnam. Originating in Hanoi, Vietnam, Bún Chả is traditionally a dish served with grilled f ..read more

Many locally owned and operated restaurants are proving resourceful and finding innovative ways to cater to their customers during the physical distancing restrictions of the COVID-19 pandemic. RGE RD, as well as The Butchery at RGE RD, is stepping up to offer RGE RD at home with curbside pick up of everything from a la carte dishes, sausages, empanadas and meat pies, to butchery cuts. RGE RD Owners Caitlin Fulton and chef and Blair Lebsack consistently share their passion for Alberta Pork with their customers, so when we offered up some Alberta Pork recipe books for a special ..read more