Snout to Tail Dinner With Third Street Foods Vancouver

Vancouver Finally Gets Some Pork Pairings with Chef Jesse and Kai Leitner

There's been a shortage of pork events in Vancouver, but thankfully Third Street Foods is remedying this with their Snout to Tail Dinner On May 7th, complete with beer pairings from Strange Fellows Brewing!   May 7th at 433 Granville St, Vancouver, BC Tickets $65 Menu whole animal; Snout to Tail. 7 courses with beer pairings Menu developed by Chef Kai Leitner Event hosted by Jesse Leitner and beer pairings picked by him as well. 6-8pm Sunday May 7th TICKETS Sponsors: Windsor Meats (#WindsorMeatsyvr) Strange Fellows Brewing Beast and Brine North Thompson Farm We're sending our Vancouver Pork Ambassador, Cassandra Anderton, to the event, so be sure to watch our social media accounts for a sneak peak of what's going down that night. Twitter Instagram
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Recipe: Soy Honey-glazed Ham with Cucumber Cashew Salsa

Glazed ham recipe

Ham and smoked pork shoulder are two cuts of pork that get a lot of limelight leading up to Easter. Shortly after, it seems to fade away, back into the sidelines while most people return to roasting chickens, grilling steaks, so on and so forth...

Me? Well, you'll find a ham in my fridge more often than not. Since it's already been cooked, it lasts a long time and is ideal for many things from cubing up into a simple omelette to mac and cheese, soups and more.

This recipe takes thick slices of ham (or smoked pork shoulder -- the main difference is that they are different cuts of meat, but processed the same way) and turns them into filling, sweet-savoury dinner steaks in no-time. The cucumber cashew salsa helps brighten things up  too.

This dish is just begging to be eaten outside on your back deck. Weather permitting, of course!

What you'll need...

Cucumber cashew "salsa": 1/2 long English cucumber (diced) 3 green onions (thinly sliced) 1 bird's eye chili (thinly sliced) 1 lemon (zest and juice) 1 cup cashews (roughly chopped) 2 teaspoons sesame oil 1 teaspoon rice wine vinegar 1/4 teaspoon sea salt Glaze: 1/2 cup honey 2 tablespoons soy sauce 2 tablespoons sriracha 1 teaspoon rice wine vinegar 1/4 teaspoon chili flakes   8 1/2" slices of ham or smoked pork shoulder

Directions:

Cucumber cashew "salsa": Place all ingredients in a medium bowl and stir to combine. Keep cool in fridge until ready to serve with ham. (note: most ideal to prep shortly before serving so cashews still retain their texture) Ham: Preheat oven to 375 degrees. Place all glaze ingredients in a small bowl and stir to combine. Spread cuts of ham out evenly in a large baking dish and brush liberally with glaze. Let cook in oven for 25 minutes, removing from oven and applying more glaze intermittently. If desired, turn oven to low broil to help caramelize glaze for 5 minutes or so before completing roasting time. Serve warm from oven with cucumber and cashew salsa on the side. Serves 4-5 Total prep and cook time...35 minutes  
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Recap: Swine & Dine at Chartier
On Monday night, Chartier played host to the latest Swine & Dine. For the 45 diners who scored a seat at the rustic restaurant in Beaumont, Alberta, Chef Steven Brochu shared his passion for pork with a three-course menu featuring Bear and the Flower Farm Alberta Pork. Upon arrival to Chartier, guests were greeted with a welcome cocktail created by Josh. The Bear and the Flower Old Fashioned was made with Alberta premium Dark Horse rye infused with bacon, apples and rosemary and served with tobacco syrup, angostura bitters, smoked ice, charred rosemary and a pork rind garnish. It wasn't on the official Swine & Dine menu for the night, but since Chartier is known for their in-house baked goods sold at the restaurant's bread window, I was happy to see that Chef Brochu included family style platters of bread for the event. To officially start the evening, co-owner of Chartier Darren Cheverie welcomed guests and introduced chef Brochu who prepared us for our first course.

First Little Piggy Cheeks & Ears

Chef Brochu explained how he wanted to include non-traditional cuts of pork with a plate composed of braised pork cheeks and crispy pig ears served on head cheese and parsley risotto. Before we were served the main course, we had an opportunity to meet Christopher and Jessica Fasoli, the farmers behind Bear and the Flower Farm free range Alberta pork, who shared how their journey has led to the creation of a unique and desirable pork product raised on their family farm just outside of Irricana, Alberta. I had a chance to sneak to the kitchen for a preview of our main and couldn't believe the size of the portion on each plate. Darren explained that French Canadian cuisine is historically hardy food - and that in typical Chartier fashion - our main course would not be light.

Second Little Piggy Shanks for the Memories

Patrons had a great opportunity to experience how lovely Bear and the Flower Alberta pork tastes thanks to a generous portion of pork shank that chef Brochu served with roasted potato, apple, bacon and fried fennel. Our table was abuzz over the size of our main course and cell phones were used to snap photos from every angle - I joked that I ordered the ladies cut for dinner.

A post shared by Sharman Hnatiuk (@theporkgirl) on

With Swine & Dine approaching its five year anniversary, I can tell you that I have tasted a variety of desserts featuring Alberta pork. I have to say, chef Brochu wins the award for the most innovative use of a pork product in a S & D dinner.

Third Little Piggy Long Live the Jello Mold

Chef served up a taste of jello made with the trotters for our most favourite animal. He flavoured the jello with strawberries and raspberries, topped with thyme and mind creme anglaise. It was the perfect little bite of sweetness following the monster shank we had for our main dish. I've enjoyed all the meals I've eaten at Chartier, and as previously blogged, the pork-packed brunch is certainly worth the drive. But, the Swine & Dine dinner that chef Brochu created is easily my favourite experience in the rustic Beaumont restaurant. I'd like to thank Sylvia and Darren Cheverie for agreeing to host a Swine & Dine, and to chef Brochu for sharing his passion for pork with us yet again. It was also lovely to hear how passionate farmers Christopher and Jessica Fasoli are about their product and the free-range pork they raise on their farm. And of course, thank you to all the kitchen, bar and service staff who helped make for a beautiful evening. Chartier Restaurant 5012 50 St #102 Beaumont, AB T4X 1E6 Save the date for our next Swine & Dine Tuesday May 30, 2017 at Tzin Restaurant - menu and event details to be announced soon.
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