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Chef Andrew Cowan Launching New Menu at Packrat Louie

By Sharman

Thursday, April 23rd, 2015
Chef Cowan's Pork rillette and chicken liver pate at Packrat Louie

Chef Cowan’s Pork rillette and chicken liver pate at Packrat Louie

Chef Andrew Cowan started as the new executive chef at Packrat Louie on Tuesday April 14, 2014. I had heard through Alan Irving that Andrew had ordered one of his Irving Farms Berkshire pigs for following week, but I couldn’t wait. I gave him four full days at the helm of his new kitchen before I came calling for whatever Alberta pork treat he had ready. 

IMG_0247I have been a loyal fan of Andrew’s since I met him at 100 Bar & Kitchen. I walked in, told him I had an idea for a swine & dine crawl through three restaurants off Churchill Square and he promptly responded ‘sure’. At that inaugural event he treated diners to an enormous helping of pork and waffles, and even accommodated this gluten-free girl; my belly has had a soft spot for him every since. 

Over the years Andrew has treated me to plate after plate of Alberta-pork packed charcuterie boards, porchetta, Fred Flintstone worthy pork chops, and more bacon-topped treats than I can remember. I knew when I took over at Packrat Louie that this chef with a Passion for Pork would create a menu packed with Alberta pork. 

When I popped in for lunch on Saturday Chef Cowan shared a few of his new menu items featuring local pork with me – braised bacon with bacon cream corn and the pork rillette.

Both dishes are available now and there will be plenty more Alberta pork dishes featured on the new menu; as each week goes by I am sure he will be unveiling additions to his charcuterie plate. I hear Packrat Louie’s patio should be open soon – a little sunshine and bacon cream corn sounds like the perfect combination for summer in Old Strathcona.

Packrat Louie
10335 83 Ave
open daily
packratlouie.com

Chef Cowan's braised bacon with bacon cream corn at Packrat Louie

Chef Cowan’s braised bacon with bacon cream corn at Packrat Louie