Please use the list below to navigate to the right page.
THE SQUEALER - $14 Irving’s farm Fresh bacon & smoked cheddar stuffed beef burger, BBQ glazed, bourbon braised onions, lettuce, bread & butter pickles, Bon Ton Bakery bun
PULLED PORK POUTINE - $11 BBQ pork, smoked cheese curds, fresh cut fries, BBQ gravy.
CHOCOLATE BACON BREAD PUDDING - $5 Chocolate bacon bread pudding paired with Pinocchio Ice Cream bacon bourbon ice cream with chocolate sauce and bourbon caramel sauce.In honour of their famous Bacon Day rivalry, chef Paul Shufelt and chef Andrew Cowan will go head to head with a special bacon inspired dessert off Oct 26 - 31. Bacon lovers will be encouraged to taste test Paul's creation, and then visit chef Cowan across the street at Northern Chicken for his swine flavoured dessert. Stop in for a full week or Alberta pork goodness at each of his Woodshed Burger locations:
|124 ST LOCATION 10723 124 Street Edmonton, AB | T5M 0H2 T 780.752.2874||ELLERSLIE LOCATION 2307 Ellwood Drive SW Edmonton, AB | T6X0A9 T 587.635.9663|
SWINE & DINE AT THE FAIRMONT JASPER PARK LODGENovember 13 - 15, 2020, join Alberta Pork at the Fairmont Jasper Park Lodge for a weekend of fun and food you won’t want to miss. Enjoy a mountain weekend get away with cooking demonstrations and meals featuring Alberta pork along with beer (courtesy of Alberta Beer Festivals) and wine tastings. We've put together a great line up of Edmonton chefs to join us in the Rockies including:
What you’ll need…
Directions:Place each pork chop or cutlet in a re-sealable bag one at a time and pound them with a meat mallet (bottle or rolling pin) until ½ cm thick. Season lightly with salt and pepper. Prepare your breading station by placing the flour, egg mixture and crushed potato chips each in a separate dish. Place a layer of canola oil in a large pan and heat over medium-high heat. Coat each cutlet in flour mixture first, then dip entirely into the egg mixture, and then finally into the crushed potato mixture. Ensure that each portion is fully coated after each dip, and shake off any extra breading after each dip. Fill any breading gaps by gently pressing down potato chip crumbs into the pork. When the pan is hot, add the potato chip schnitzel into the pan and fry about 3-4 minutes on each side. The coating should be golden brown when done; if coating gets dark too quickly reduce temperature to medium heat. When cooking in batches, add more oil to the pan as needed. Do not overcrowd the pan or the schnitzel will steam and not get crunchy. Go traditional and served with a wedge of lemon, or enjoy with your favourite sauce, slaw, potato salad or side dish. Enjoy.