www.PassionforPork.com

Passion for Pork kicks off Christmas campaign

Admin - Friday, November 1, 2013

Passion for Pork invites you to “come home to Alberta Pork” this Christmas as we launch our latest campaign in the November/December issue of City Palate magazine. Our website and social media will feature delicious entertaining ideas using Alberta & BC Pork throughout the holiday season.

Passion for Pork will have a strong presence at The Fairmont Jasper Park Lodge‘s 25th annual Christmas in November event taking place from November 1-11. We are excited to be presenting three chefs from the Edmonton area: Chef Eric Hanson will be joining us November 1-4, Chef Andrew Cowan of Hundred Bar & Kitchen will be presenting on November 4-7 and Chef Doreen Prei from the Edmonton Petroleum Club will be closing out the festivities November 8-11. Follow us on Twitter and Facebook for an up-to-date look at the celebrations in Jasper, and keep an eye on this website for some scrumptious recipes from these three great Albertan chefs.

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 […]

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 […]

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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