Passion for Pork

A pork week visit to Chef Doreen Prei @ Zinc Restaurant

Sharman - Wednesday, October 10, 2012
Chef Doreen Prei in the kitchen @ Zinc Restaurant

Zinc Restaurant’s Chef de Cuisine was very excited to create a special menu for pork week.

Chef Doreen Prei is originally from Germany, and after eating copious amounts of pork knuckles in Munich, I know that pork is an important ingredient in Germany.

Risotto Amuse Bouche, GF bread & a trio of oils

For lunch Chef Prei offered up a 2 course lunch menu for $18 which included Pork Canneloni  and for dessert, a Pork Beignet, Maple Syrup Mousse, Coffee Anglaise, Crunchy Pork Rinds (made by Chef de Partie Karen Kwong).Since neither were really celiac friendly, I opted to come for a Friday night pork fest.

My friend Kelley ditched her husband at home and joined me for dinner at the Art Gallery of Alberta. I think Zinc is one of the most beautiful restaurants in Edmonton, with a great view of Churchill Square.

I was extremely excited to check out the evening feature included a three course pork inspired menu for $50. But first came the amuse bouche, a treat from the kitchen to get us excited about our dinner, followed by copious amounts of gluten free bread to dip in a trio of oils.

My first dish was a surf and turf appetizer of Grilled Pork Belly, Scallop, Brandy BBQ Mash Potatoes, Calvados Reduction, Green Leave.

Grilled Pork Belly, Scallop, Brandy BBQ Mash Potatoes, Calvados Reduction

  I love scallops, and to pair it with my favourite part of the pig was the perfect way to start my evening.

The Second Course was set to be Braised Pork Cheek, German Bread Dumplings, Carrots, Lavender Jus.

Braised Pork Cheek

What was presented to me was a beautiful plate stacked with colours and textures that were rich, heavy and delicious. Pork cheek (served up with a little fat) is not for everyone, but I know that fat means flavour.  Chef Prei’s second course was meat and potatoes comfort food with a gourmet upgrade.

Unfortunately I couldn’t have the German bread dumplings (which Kelley said were ridiculously amazing), but the gluten free potatoes I got instead were amazing.

Pork Beignet
Chef Doreen Prei dropping off dessert

Since the pork beignet (made by Chef de Partie Karen Kwong) was gluten filled, I couldn’t test out the feature swine-inspired dessert for pork week, but I managed to get a picture of it to tempt those with a passion for pork in their dessert.


Instead Chef Prei treated us to a dessert that tasted like an apple cloud – a nice light  treat to finish what was an uber tasty pork-filled night.