We are excited to announce that chefs Trevor Moan and Chef Andrew Cowan of Say Uncle are hosting the next Alberta Pork Swine and Dine dinner. Say Uncle, which recently opened downtown Edmonton on 104 street, is the love child of the owners of Northern Chicken and Sandwich & Sons.
FIVE COURSES FOR $50 – INCLUDING TAX AND GRATUITY
The dinner is scheduled for Tuesday July 16 at 6:30 pm and seating is limited to 30. Considering how great the price is, and once you see how salivary that menu sounds, we know this event is likely to sell out. So, if demand for Say Uncle’s first Swine and Dine is great enough, chefs Cowan and Moan said they will open up the Wednesday July 17 and run the same menu on back to back nights.
Fresh off her win on Food Network Canada’s first season of Fire Masters, London Local co-owner and executive chef Lindsay Porter entertained the crowd on the Taste Alberta food stage at this year’s Porkapalooza BBQ Festival. In between stories of what Guy Fieri was like during the filming of her two Guy’s Grocery Games appearances, chef Porter shared how to turn leftover pulled pork into a sticky sweet pork and beans recipe. Perfect over the campfire, as a BBQ side dish, or served at breakfast with a sunny side up egg – this simple recipe is sure to become a summer favourite.
What you’ll need…
4 cups of cooked pulses (such as lentils, chickpeas and/or white beans)
¼ cup worchestershire
½ white or purple onion diced
1 cup apple cider vinegar
1 cup apple cider (* the rest can be used to drink)
2 Tbsp molasses
1 cup brown sugar
3 Tbsp butter
500 grams pork shoulder (for pulled pork)
2 pork sausages, cooked and sliced into bite-sized pieces
1 . To make the pulled pork from scratch, season with salt and pepper and any preferred spices and slow cook in a slow cooker with half the amount of apple cider vinegar and half the amount of cider and half the brown sugar until fall apart tender (approximately 4-8 hours depending on your slow cooker setting. This can be done a day ahead).
2. Sauté the onion in a heavy bottom pot with the butter until soft.
3. Add the beans and sauté for approximately 5 minutes and add the remaining ingredients including any liquid from the pulled pork and cook until cooked down by half and slightly sticky. Serve warm and enjoy.
* If using pulled pork leftovers, reduce the apple cider vinegar, cider, and brown sugar by half in step three of the recipe.
** London Local uses their house-made sausage for this recipe. If you don’t make your own Alberta pork sausage meat, pick up some from a local butcher or your favourite farmer’s market vendor.
Porkapalooza BBQ Festival is back for another Father’s Day Weekend in Edmonton. From 11 a.m. to 11 p.m. on Saturday, June 15 to Sunday, June 16, from 11 a.m. to 7 p.m., the Edmonton Expo Centre will play host to the annual event, showcasing the culture of BBQ. Cheer on your favourite competitors and enjoy that great BBQ smell as teams from western Canada compete for over $16,000 in prizes.
The festival is free for anyone to attend and includes plenty of activities for families and food lovers to enjoy. Guests are invited to check out guided tours of the competition area, cooking demonstrations from professional chefs at our food stage and a play area and craft station in our Kids’ Zone.
Do you have a dad who loves to grill? Pack up the family and head down to Porkapalooza for taste of BBQ. Stay for a bite of fall-off-the-bone pork ribs or a bite from this year’s line up of food vendors including:
This past week, Edmonton’s RGE RD played host to not one, but two nights of back-to-back RGE RD Swine and Dine dinners. While regular service was taking place in the main restaurant, twenty plus diners each evening were treated to whole hog menu introduced course by course by owner and chef Blair Lebsack in The Butchery that featured Nature’s Green AcresAlberta pork from table snacks through to dessert.
Chef Blair Lebsack has built the RGE RD brand on introducing diners to nose-to-tail cuisine, so it was no surprise to see a wide representation of piggy parts in his Swine and Dine menu. The restaurant’s nightly Questionable Bits plate is described as utilizing whole animal cooking, and often features off-cuts and offal. For their Swine and Dine menu, chef Lebsack and chef-de-cuisine Davina Moraiko were sure to include some house favourites.
In fact, the challenge for chefs Lebsack and Moraiko was narrowing down their all-pork menu – they had too many ideas. While some people may seem challenged to incorporate Alberta pork into each course, chef Moraiko told me pork is so versatile, she could have created an entire menu with just pork liver.
The menu the duo shared included pig skin, pork liver, smoked jowl, pig face (headcheese), belly, cotecchino sausage, loin wrapped in more belly (porchetta), lard (pig fat) and even pig blood – proving that Alberta pork farmers have so much more to offer than just pork chops and tenderloin.
Smoked Pork Jowl | Smoked Charred Aioli | Pickled
Cayenne | Pickled Apple | Crackling
Last month, chef Moraiko created this dish, but on a bao for a collaboration event at Baijiu. For Swine and Dine, chef Moraiko and the RGE RD culinary team swapped the bao out for naan bread. The sliced smoked pork jowl was incredibly flavourful, especially paired with the tart pickled apple; the smoked charred aioli should be bottled and sold at the RGE RD monthly Butchery off – sales. After introducing the dish, chef Lebsack gave strict instructions this dish was to be eaten with our hands.
SECOND COURSE Deep Fried Headcheese
Rhubarb | Radish | Greens | Chimichurri
Chef Lebsack explained that people coming to RGE RD, particularly for a Swine and Dine dinner, need to try their headcheese. The pig-face terrine was then breaded and deep fried and served alongside rhubarb, radishes, greens and chimichurri.
Chef Moraiko is Ukrainian, and she certainly brought some of heritage and upbringing to the plate for our third course. While she upgraded the potato filling with pork belly, she decided to serve her perogies classic by boiling and then giving them the RGE RD upgrade by bathing them in beurre blanc. While the restaurant normally serves perogies pan fried, that was the leftover way of eating perogies in her home growing up.
The dish was elevated from the homestyle variety with slices of cotecchino, a sausage chef Lebsack explained is made in house by first boiling the skin of pig. They grind it and add to sausage, which adds a silky texture. The sausage is then dry cured, which helps it develops all the flavours of dry curing, but then slowly poached, which helps firm up the sausage before serving.
You won’t find porchetta on the regular menu at RGE RD, chef Lebsack explained that they only share their pork loin wrapped in crackling topped pork belly for large group special events. Our dish was served with seasonal aspargus and fiddleheads, compressed pears, and bright yellow Hollandaise sauce. The nigella seeds were served table side by Chef Lebsack.
Chef Lebsack wanted his Swine and Diner to try a little bit of the whole pig, so they served a chocolate pork blood ice cream for dessert. Chef Moraiko explained that it was not that scary – and the chocolate ice cream was flavoured with lovely spices. The ice cream topped a Saskatoon berry pork lard pasty gallette. There were a few nervous people at my table, but after a few hesitant bites, many of the dessert plates were licked clean.
A special thanks to RGE RD owners Cailtin Fulton and chef Blair Lebsack for hosting back-to-back Swine and Dine dinners, to chef Lebsack and chef Moraiko for sharing their passion for pork, and the staff for serving up our Swine and Dine feast.
Whole-hog dishes featuring Nature’s Green Acres Alberta pork will always have a prominent place on the menu at RGE RD. While this Swine and Dine menu is no longer available, many of the bites and dishes will continue to make an appearance on the regular menu or on nightly specials. Try the nightly kitchen board, questionable bits, or experience the RGE RD Road Trip – a multi-course dining experience like Swine and Dine – ideal for those who want to take a hands off approach to dinner.
RGE RD– Eat off the beaten path
10643 – 123 Street
OPEN MON – SAT: 5PM TILL LATE
Was your New Year’s resolution to eat more veggies in this year? Are you six months into 2019 and need some recipe inspiration to get back on track? Well chef Jan Hansen, Culinary Instructor at Southern Alberta Institute of Technology (SAIT), has a flavour-packed way to help ensure you get in your daily dose of veggies; fire up the grill for some Alberta pork loin for his Asian pork summer salad rolls and highly addictive peanut satay and nuoc mam cham sauces.
Salad rolls are as fun to make as they are to eat. You can prep the ingredients in advance, and get your friends and family to help make the rolls. It gives the opportunity for each guest to personalize their roll. Chef Hansen‘s Asian pork summer salad rolls are a great addition to any potluck you have this summer – salad never tasted so good.
Asian Pork Summer Salad Rolls Recipe courtesy of chef Jan Hansen
Prepare in advance:
Julienne carrot (1 or 2)
Wedges of mini cucumber
Rice noodles – prepare according to package
Mint, basil and cilantro leaves
Red leaf lettuce
500 g Pork loin, cooked and sliced (as described below)
Prepare nuoc cham
Prepare satay sauce
Rice paper wrappers (square or round)
2 cm piece ginger, peeled, thinly sliced, then chopped
1 clove garlic, sliced
1 small red Asian shallots
50g(1/4 cup) brown sugar
1 tbsp soy sauce
2 tbsp sesame oil
3 kaffir lime leaves
Prepare marinade and mix with pork and let sit 1 hour. Barbecue pork over med-high heat until cooked through. Cut into thin slices. Set aside.
Vietnamese dressing (nuoc mam cham)
60 ml(¼ cup) fish sauce
60 ml(¼ cup) rice vinegar
2 tbsp white sugar
125 ml(½ cup) water
2 garlic cloves, finely chopped
1red birdseye chilli, finely chopped
2 tbsp lime juice
Makes 1 cup
To make the dressing, place fish sauce, vinegar, sugar and water in a pan over medium heat and stir to combine. Bring mixture to just below boiling point, then set aside to cool. Add garlic, chilli and lime juice, and stir to combine. Set into small bowl for dipping.
Satay Peanut sauce
1 tbsp sesame oil
1 garlic cloves, crushed
½ small shallot, finely chopped
1 small red chillies, thinly sliced
1/2 cup (140g) smooth peanut butter
1/2 cup (250ml) light coconut milk
1/4 cup soy sauce
1/4 cup (40g) unsalted roasted peanuts, crushed
Juice of 1 lime
Whisk everything together in a bowl until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl/ramekin and top with garnish. Set aside.
To make the salad rolls:
Prepare the rice paper wrappers: Pour warm water into a large bowl or 9-inch square or round baking pan. Working with one at a time, dip the rice paper wrapper into the warm water for 10-15 seconds (or whatever the package suggests). Immediately remove from the water and place flat onto a work surface. Pat the wrapper slightly dry.
Fill the rolls: Place a few pieces of carrot, cucumber, and lettuce on top of the bottom 1/3 of the rice paper. Add a small amount of noodles, pork, and a bit of cilantro, mint and basil. Do not overstuff the roll. Start small then add more, as needed, as you roll each one.
Roll them: Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Once filling is covered by the rice paper, fold in the sides of the rice paper (like a gift) then, roll and use your hands to tuck the filling in as you go. It’s basically like you’re rolling a burrito! Remember, you want a very tight roll. If your rice paper rips, keep going and roll another one over top (once pliable).
Cut and Serve: After rolling each, cut in half on the bias (to expose the garnish), and place on a serving plate. Serve with sate sauce and nuoc cham. Enjoy!
Alberta Pork is excited to announce the next Swine and Dine dinner will be hosted at one of Edmonton’s most celebrated farm-to-fork restaurants. RGE RD owners Caitlin Fulton and chef Blair Lebsack are ready to share their passion for pork with an interactive, multi-part pork experience in the RGE RD Butchery at 6 pm on Thursday June 6, 2019.
SWINE AND DINE AT RGE RD – THURSDAY, JUNE 6, 2019
The casual kitchen party is all about having fun and being adventurous with delicious Albert pork piggy parts – from appetizer to dessert. While the menu will be a surprise, if you have visited RGE RD for their monthly off-sales, you can hope to see some of their nose-to-tail charcuterie items like terrines, rillettes, and sausages on the menu.
Seating for this intimate experience is limited to 20 swine lovers. Tickets are $75 plus tax and gratuity, call 780-447-4577 to reserve.
RGE RD – Eat Off The Beaten Path
10643 – 123 Street
Edmonton, AB T5N 1P3
London Local played host to the latest Swine and Dine in Edmonton on March 27, 2019, and what I loved most, was that chef Lindsay Porter shared a menu that featured components and dishes that are already on her current menu, or coming soon. So often I hear from people who are sad they missed out on the one-off menu event, but this latest Swine and Dine can almost be recreated any night of the week at London Local. I had no idea how much I liked English inspired contemporary food until I visited London Local; the British gastro pub has comfort food classics that has regulars coming back on repeat. I was so happy when chef Lindsay agreed to host a Swine and Dine, reminding Edmonton diners the south Edmonton restaurant has a passion for pork packed menu.
THE BACON WALDORF
Chef Lindsay explained that the Waldorf is a salad that they have been playing with as a feature, and their customers are loving it. For our first Swine and Dine course, chef Lindsay shared a pork-packed Waldorf salad made with crispy bacon and ham with a warm bacon, ham and English mustard dressing served with grapes, apple, chicharron croutons, walnut and celery. While a traditional Waldorf would have a mayo dressing, I appreciated the switch to chef Lindsay’s lighter and savoury warm mustard and bacon dressing.
LONDON LOCAL SCOTCH EGG
The London Local Scotch egg is a signature dish at the restaurant, and chef Lindsay served us the version that was straight off the menu. House ground and seasoned Alberta pork is wrapped around a soft poached egg, battered, fried, and served with house-made HP London Local sauce. The dish is packed with protein which can be enjoyed for breakfast, lunch or dinner. Chef Lindsay shared the recipe, but we think the original is worth the drive to the southeast Edmonton restaurant. She also kept one fryer gluten free for a few Celiacs at the event, and since I so rarely get to indulge in deep-fried items, this dish was my favourite of the night.
BANGERS AND MASH
In 2009, Bangers and mash, also known as sausage and mash, was listed as Britain’s most popular comfort food. The classic as a firm spot on London Local’s menu, and was obvious addition to chef Lindsay’s Swine and Dine menu; however, chef Lindsay wanted to present the it with a twist. While the house-made banger sausages stayed the same, the dish off the regular menu was altered to include bacon lardons, roasted vegetables, and most addictive pillowy mound of pork liver pate infused mashed potatoes.
All of us at the table could not stop talking about the potatoes. When we bestowed our admiration on to chef Lindsay, she shared that she always has pork liver pate and mashed potatoes on the menu, so in theory she could make this magical concoction on request. If this blog recap inspires you to do anything, please go to London Local to request pate mashed potatoes.
APPLE CHEDDAR & BACON TART
For dessert, chef Lindsay served a pork lard infused pastry crust stuffed with wine poached apple, English cheddar, and topped with a cinnamon crumble and bacon fat apple caramel sauce. Chef Lindsay shared that she was testing a new recipe out on us Swine and Diners, as she plans to add a tart to her menu shortly. I couldn’t indulge in this dish, but my fellow Swine and Diners raved about the flaky crust and sweet and savoury combination. Instead, chef Lindsay served the Celiacs in attendance a pork-infused version of their Eton Mess dessert. (I think I could eat bacon apple caramel sauce at London Local all day long).
One of the things I like most about London Local is that it is a female owned and female chef led restaurant, something that is not common to the Edmonton or Alberta food scene. Together, co-owners Chef Lindsay Porter and Evonne Li have created a warm and inviting space in south Edmonton that serves up dishes that play homage to their British roots, but made with a twist that highlights some of the best ingredients that are available in Alberta.
No matter where you may be in the capital region, the London Local Scotch egg is worth the drive.
2307 Ellwood Drive SW
(Ellwood Drive and 91st Street)
At Cafe Linnea‘s recent Taste Alberta Prairie on the Plate dinner, chef Kelsey Johnson featured a cured pork chop that was an absolute lip smacker. The main course, made with Serben Farms Alberta pork chops, was paired alongside a warm lentil salad with a canola oil emulsion and port caramelized onions. The complete dish was composed of simple flavours, but executed perfectly, and made with high-quality and flavour-packed ingredients. If you love pork chops – this recipe make make a classic comfort cut of pork shine.
Cured Pork Chops on Warm Lentils with Canola Oil Emulsion Recipe by chef Kelsey Johnson, Cafe Linnea
4 bone out pork chops
50 grams salt
20 grams sugar
Add salt and sugar to 1 litre of water in a large pot and bring to just a boil. Allow brine to cool to room temperature or cooler before adding pork.
Soak pork chops for eight hours in brine.
Remove and pat dry.
Over medium/high heat, sear the pork chop in a cast iron pan on both sides. Preheat oven to 350F, and finish pork chop in the oven to a nice medium, or 145F using a meat thermometer, for maximum juiciness.
2 cups puy lentils
1/2 cup diced carrots
1/2 cup diced parsnips
sachet of black peppercorns, bay leaf
2 tbsp vegetable stock
1 tsp butter
salt and pepper, to taste
Soak lentils overnight in cold water. Drain and rinse the next day.
In a large pot, cover the lentils with an extra inch of water and bring to the simmer with the sachet of peppercorns and bay leaf. Cook until tender but not falling apart. Drain and discard the sachet.
To serve, in a sauté pan, heat some vegetable stock with the diced vegetables and cook for about 2 mins. Season and add the lentils tossing to coat and finish with the butter.
Dress the warm salad with the lentil dressing and adjust your seasoning to taste.
1/2 cup red wine vinegar
1 tsp Dijon mustard
1 cup canola oil
salt and pepper, to taste
1. In a blender, combine the vinegar and Dijon and slowly stream in the oil to make a nice thick emulsion. Season to taste.
Canola Oil Emulsion:
2 egg yolks
juice of 1 lemon
1 cup cold pressed canola oil
* it’s really important to use a good quality, cold pressed canola oil or else you are just making mayonnaise with no character flavour
In a stand mixer fitted with a whisk attachment, blend up the yolks with a tiny splash of the lemon juice.
Slowly start to stream in the canola oil to make a mayonnaise emulsion.
Balance the remainder of the ingredients until its a nice thick consistency and season with salt to finish.
Port Soaked Onions
1 large Spanish onion, cut horizontally into 4 big slices
1/4 cup port wine
1/4 cup pork stock
Sear your onions to very dark on a flat cast iron griddle with no oil or coating.
To serve, place your onions in a large skillet being careful to keep them intact. On medium heat, add the port wine and slowly simmer and reduce. When it is half cooked off, add the pork stock and continue to simmer and reduce while glazing the tops of the onions every so often until your sauce is nice and thick and glossy.
Scoop the warmed and seasoned lentils onto the base of your plate.
Top with your pork chops and add three nice spoons of your canola oil emulsion around the chop.
Top each chop with the onion segment and a spoon of the sauce. Garnish with some greens if you have them and enjoy!
Mark your calendar and secure your ticket; Hot Chefs Cool Beats, proudly sponsored by Alberta Pork, on Thursday, April 25, 2019, is sure to be one of the best culinary events to experience in Edmonton this year.
HOT CHEFS COOL BEATS – THURSDAY APRIL 25, 2019
This year’s event will see an incredible crew of Edmonton chefs take over four levels of the Mosaic Centre, allowing guests to get up close and personal at interactive food and beverage stations. With Alberta Pork as the title sponsor, you can expect to sample some of Edmonton’s best made charcuterie. Get your groove on with an evening full of DJ-spun beats, feel like a chef at the build your own pizza forno station, and be entertained by live ice carving stations, break dancers, and street performers.
All students who participate in the HSCC have the opportunity to apply for a full scholarship to the three-year Cook Journeyman Apprenticeship program at NAIT. The scholarship/mentorship program is designed to recognize the accomplishments of Edmonton-area high school students who have participated in the High School Culinary Challenge and to encourage these students to register in the Cook Apprenticeship Program at NAIT.
“As one of the first scholarship recipients from the Canadian Culinary Fund, I can speak to the incredible opportunity it provides high school students looking towards a culinary career,” explains chef Keith. “The program is doing great things for our food scene in Edmonton and is helping put us on the map as a top culinary destination in North America.”
After a few year hiatus, the event is back, and moving to the Mosiac centre, which is home to chef Paul Shufelt’s Workshop Eatery. Chef Simon Smotkowicz, Culinary Federation National President, first asked chef Shufelt to get involved with HSCC about seven years ago. Since then his participation has evolved from taking on and mentoring a student in his kitchen, to joining the committee, to now chairing the committee.
Over his time with the group chef Shufelt has come to see the incredible benefits of HSCC to Edmonton’s food community.
“We are creating connections with our city’s next generaion of great chefs, nurturing their development and watching them become a large part of our city’s recognition as a premier food destination,” explains chef Shufelt. “Being a part of this event allows to not only give back to our community, but also grow this program into something more.”
We are excited to announce that chef Lindsay Porter will be hosting Alberta Pork’s next Swine and Dine dinner at London Local, the British gastropub she co-owns with Evonne Li. Inspired by the last week’s International Women’s Day, we thought it was time to highlight a strong, creative, female chef, as well as female restaurant co-owners, for our next Swine and Dine dinner.
On Wednesday, March 27, 2019, those with a passion for pork can enjoy a four-course menu for $50 featuring Alberta pork from appetizer to dessert. The meal includes one of chef Porter’s signature dishes – the London Local Scotch Egg – which we recently scored the recipe for.
Reserve your seat at the table from 5:30 p.m. – 7:30 p.m. by calling (780) 752-2244, emailing chef Lindsay at firstname.lastname@example.org or book online with OpenTable.
London Local Swine and Dine Menu:
1st Course – The Bacon Waldorf
Crispy bacon and ham with a warm bacon, ham and English mustard dressing served with grapes, apple, chicharron croutons, walnut and celery
2nd Course – London Local Scotch Egg
Alberta Pork wrapped around a soft poached egg served with a “HP” London Local Sauce
3rd Course – Bangers and Mash
Pork liver and champ potato, bacon lardons, roasted vegetables
4th Course – Apple Cheddar and Bacon tart
Lard infused pastry crust, wine poached apple, English cheddar, cinnamon crumble and caramel sauce