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Cochon: Swine and Dine April 15 at Bistro Saisons

Sharman - Wednesday, March 27, 2013

A few weeks back my friend and I walked into Bistro Saisons, one of Edmonton’s newest restaurants featuring a menu packed with locally sourced ingredients. This new French-inspired bistro in Oliver is the creation of husband-wife culinary team Scott and Sandra Ards.

After devouring a plate of braised Pembina pork cheeks on red quinoa pancake and my first bite of the pork shank with potato risotto I knew the goodness at Bistro Saisons had to be shared.

So I chatted with Chef Scott Ard and I am proud to announce Cochon: A Swine and Dine event

espresso cake with chocolate- bacon crumble, grand marnier caramel and black currant compote.

This Swine and Dine event can accommodate 34 people, so if you are interested in enjoying a family style meal with me and some other swine-lovin people in Edmonton, rsvp with Scott at Bistro Saisons or by calling 780.497.7858.

YEG’s Little Miss Andrea’s 3 Favourite Local Pork Dishes

by Sharman | August 6th, 2015

Edmonton food and lifestyle blogger Little Miss Andrea may be pint-sized, but the girl has an appetite, and she certainly knows her way around Edmonton’s food scene. I asked Little Miss Andrea to share her three favourite Alberta pork dishes that were being served up in Edmonton. In no particular order – she picked these three […]

First Swine & Dine for 2016 Anything but Common!

by Admin | December 30th, 2015

Start your New Year (and pork cravings) off right with the First Swine & Dine of 2016 at The Common! January 19th at 7 pm, Chef Jesse Morrison-Gauthier will be offering a 4-course meal for only $40: Philipino Pork Asado Buns Crispy Pigs Ears with Smoked Beets & Hibiscus Pork a Feu Pork Consomme with Belly Leek […]

Maenam’s Pork and Prawn Dumpling with Geng Gati Sauce Recipe

by Mijune | July 28th, 2015

Recipe by Angus AnMaenam’s Pork and Prawn Dumpling with Geng Gati Sauce Ingredients: Gati sauce 1 cup of coconut cream 1 tsp of tamarind water 1 tbsp of white sugar 2 tbsp of finish sauce ( may need more, adjust to seasoning) Curry Paste* 2 tbsp of garlic 3 tbsp of galangal5 tbsp of chopped lemongrass2 tbsp of grachai (wild ginger)0.5 tsp of gapi […]

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