Recap: Swine and Dine at Say Uncle
On July 16 and 17, Say Uncle, one of Edmonton’s newest restaurants, played host to back-to-back Swine and Dine dinners. Opening on 104th street downtown in late May, Chef Uncle is a self-described modern dive bar generated from the owners of Edmonton’s Sandwich & Sons, Northern Chicken, and Prairie Catering.
Chef Andrew Cowan, who has three Swine & Dines under his belt at three different restaurants, happily agreed to host a Swine and Dine at Say Uncle, and then handed over the reins in the kitchen to chef Trevor Moan. Moan’s five-course menu for $50, including tax and gratuity, featured Alberta pork from appetizer to dessert, as well as variations for regular Say Uncle menu items.
SAY UNCLE’S SWINE AND DINE MENU
A departure from Say Uncle’s traditional poutine, chef Moan served cornmeal crusted potato croquettes with a cheese curd mornay and beef & pork gravy.
Daikon (Not) Radish
Traditionally a vegetarian dish on the Say Uncle menu, chef Moan porkafied the dish by wrapping the daikon in bacon and accompanying it with Robouchon (butter and cream loaded) mashed potato, pearl onions, pork belly jam, and a garlic crumb.
To ensure we got a healthy dose of vegetables, and satisfy the all pork requirement of a Swine and Dine, chef Moan served rainbow carrots braised in Alberta pork lard alongside parsnips and mustard greens.
Peameal Pork Chop
Inspired by peameal sandwich off a Northern Chicken menu (which can be traced back to chef Cowan’s Ontario roots and obsession with peameal bacon), chef Moan served a succulent peameal crusted pork chop topped with maple pickled mustard seeds. The dish was accomapanied with an Alberta pulse packed succotash and broccoli butter cream.
Alberta Pot De Crème
Chef Moan shared that he likes custard desserts, so he decided to share a pot de crème with Bourbon sauce and topped with crispy pork crackling.
10184 – 104 STREET • 1.780.540.5369 • HELLO@SAYUNCLE.CA
11AM – 1AM DAILY, CLOSED EARLY ON SUNDAYS