Recap: Swine and Dine at The Common – 2018 Edition
For the 4th year in a row, chef Jesse Morrison shared his passion for Alberta pork by creating a Swine and Dine dinner at The Common. The annual event is an opportunity for Jesse and his culinary team at The Common Edmonton to get creative with the one-off menu featuring Alberta pork from appetizer to dessert. The price is always phenomenal, $40 for four courses this year, and each time I leave I find myself saying ‘that was better than the last one!’
When The Common hosts their annual Swine and Dine dinners their regular menu is not available, and the kitchen is fully committed to the all-Alberta pork menu. On Thursday, May 31, 2018, the culinary and service team served up 59 Swine & Dine covers, proving that all-pork menu is hip and desired by The Common’s hip and desirable clientele.
My favourite dish was the 3rd course, but the feedback was split among dinners at my table. There were several votes for the appetizer, but I think the winner may have been for the dessert. As one diner at my table said ‘I think we all need more maple brandy pork fat ice cream in our lives.’
This year’s innovative Swine and Dine menu at The Common featured:
1st course: spring Bouchee a La Reine with asparagus and dried ham
2nd course: Char Siu pork with pickled schezuan salad & lemongrass milk bread
3rd course: Pork Shoulder with hominy, jus and shaved green bean salad
Dessert: Maple brandy pork fat ice cream with apricot jelly roll & pork soaked apricots
Less than 24 hours after he hosted his 4th Swine and Dine dinner, Chef Morrison told me he was already looking forward to creating next year’s menu.
For those who missed it, but still want a bite, chef Jesse Morrison always has an assortment of pork dishes on his menu at The Common. Check it out:
Cool, contemporary gastro-lounge offering elevated local comfort food, cocktails, DJs & dancing.
9910 109 St NW, Edmonton, AB T5K 1H5