Swine and Dine at RGE RD June 6, 2019
Alberta Pork is excited to announce the next Swine and Dine dinner will be hosted at one of Edmonton's most celebrated farm-to-fork restaurants. RGE RD owners Caitlin Fulton and chef Blair Lebsack are ready to share their passion for pork with an interactive, multi-part pork experience in the RGE RD Butchery at 6 pm on Thursday June 6, 2019.
The casual kitchen party is all about having fun and being adventurous with delicious Albert pork piggy parts - from appetizer to dessert. While the menu will be a surprise, if you have visited RGE RD for their monthly off-sales, you can hope to see some of their nose-to-tail charcuterie items like terrines, rillettes, and sausages on the menu.
  Seating for this intimate experience is limited to 20 swine lovers. Tickets are $75 plus tax and gratuity, call 780-447-4577 to reserve. RGE RD - Eat Off The Beaten Path 10643 – 123 Street Edmonton, AB T5N 1P3 Phone 780-447-4577
Read More
Recap: Swine and Dine at London Local
London Local played host to the latest Swine and Dine in Edmonton on March 27, 2019, and what I loved most, was that chef Lindsay Porter shared a menu that featured components and dishes that are already on her current menu, or coming soon. So often I hear from people who are sad they missed out on the one-off menu event, but this latest Swine and Dine can almost be recreated any night of the week at London Local. I had no idea how much I liked English inspired contemporary food until I visited London Local; the British gastro pub has comfort food classics that has regulars coming back on repeat. I was so happy when chef Lindsay agreed to host a Swine and Dine, reminding Edmonton diners the south Edmonton restaurant has a passion for pork packed menu.



  Chef Lindsay explained that the Waldorf is a salad that they have been playing with as a feature, and their customers are loving it. For our first Swine and Dine course, chef Lindsay shared a pork-packed Waldorf salad made with crispy bacon and ham with a warm bacon, ham and English mustard dressing served with grapes, apple, chicharron croutons, walnut and celery. While a traditional Waldorf would have a mayo dressing, I appreciated the switch to chef Lindsay's lighter and savoury warm mustard and bacon dressing.



The London Local Scotch egg is a signature dish at the restaurant, and chef Lindsay served us the version that was straight off the menu. House ground and seasoned Alberta pork is wrapped around a soft poached egg, battered, fried, and served with house-made HP London Local sauce. The dish is packed with protein which can be enjoyed for breakfast, lunch or dinner. Chef Lindsay shared the recipe, but we think the original is worth the drive to the southeast Edmonton restaurant. She also kept one fryer gluten free for a few Celiacs at the event, and since I so rarely get to indulge in deep-fried items, this dish was my favourite of the night.



In 2009, Bangers and mash, also known as sausage and mash, was listed as Britain's most popular comfort food. The classic as a firm spot on London Local's menu, and was obvious addition to chef Lindsay's Swine and Dine menu; however, chef Lindsay wanted to present the it with a twist. While the house-made banger sausages stayed the same, the dish off the regular menu was altered to include bacon lardons, roasted vegetables, and most addictive pillowy mound of pork liver pate infused mashed potatoes. All of us at the table could not stop talking about the potatoes. When we bestowed our admiration on to chef Lindsay, she shared that she always has pork liver pate and mashed potatoes on the menu, so in theory she could make this magical concoction on request. If this blog recap inspires you to do anything, please go to London Local to request pate mashed potatoes.



  For dessert, chef Lindsay served a pork lard infused pastry crust stuffed with wine poached apple, English cheddar, and topped with a cinnamon crumble and bacon fat apple caramel sauce. Chef Lindsay shared that she was testing a new recipe out on us Swine and Diners, as she plans to add a tart to her menu shortly. I couldn't indulge in this dish, but my fellow Swine and Diners raved about the flaky crust and sweet and savoury combination. Instead, chef Lindsay served the Celiacs in attendance a pork-infused version of their Eton Mess dessert. (I think I could eat bacon apple caramel sauce at London Local all day long). One of the things I like most about London Local is that it is a female owned and female chef led restaurant, something that is not common to the Edmonton or Alberta food scene. Together, co-owners Chef Lindsay Porter and Evonne Li have created a warm and inviting space in south Edmonton that serves up dishes that play homage to their British roots, but made with a twist that highlights some of the best ingredients that are available in Alberta. No matter where you may be in the capital region, the London Local Scotch egg is worth the drive. London Local  2307 Ellwood Drive SW (Ellwood Drive and 91st Street) 780.752.2244 Hours: Monday: Closed Tuesday - Thursday: 11:30am - 9:00pm Friday: 11:30am - 11:00pm Saturday: 10:00am - 3:00pm (brunch), 5:00pm - 11:00pm (dinner) Sunday Brunch, Sunday Roast: 10:00am - 8:00pm brunch available until 3:00pm Sunday Roast starts at noon, limited menu available)
Read More
Recipe: Cafe Linnea's Cured Pork Chops on Warm Lentils with Canola Oil Emulsion
At Cafe Linnea's recent Taste Alberta Prairie on the Plate dinner, chef Kelsey Johnson featured a cured pork chop that was an absolute lip smacker. The main course, made with Serben Farms Alberta pork chops, was paired alongside a warm lentil salad with a canola oil emulsion and port caramelized onions. The complete dish was composed of simple flavours, but executed perfectly, and made with high-quality and flavour-packed ingredients. If you love pork chops - this recipe make make a classic comfort cut of pork shine.
Cured Pork Chops on Warm Lentils with Canola Oil Emulsion Recipe by chef Kelsey Johnson, Cafe Linnea
Pork Chops: 
4 bone out pork chops
50 grams salt
20 grams sugar
  1. Add salt and sugar to 1 litre of water in a large pot and bring to just a boil. Allow brine to cool to room temperature or cooler before adding pork.
  2. Soak pork chops for eight hours in brine.
  3. Remove and pat dry.
  4. Over medium/high heat, sear the pork chop in a cast iron pan on both sides. Preheat oven to 350F, and finish pork chop in the oven to a nice medium, or 145F using a meat thermometer, for maximum juiciness.
Warm Lentils:
2 cups puy lentils
1/2 cup diced carrots
1/2 cup diced parsnips
sachet of black peppercorns, bay leaf
2 tbsp vegetable stock
1 tsp butter
salt and pepper, to taste
  1. Soak lentils overnight in cold water. Drain and rinse the next day.
  2. In a large pot, cover the lentils with an extra inch of water and bring to the simmer with the sachet of peppercorns and bay leaf. Cook until tender but not falling apart. Drain and discard the sachet.
  3. To serve, in a sauté pan, heat some vegetable stock with the diced vegetables and cook for about 2 mins. Season and add the lentils tossing to coat and finish with the butter.
  4. Dress the warm salad with the lentil dressing and adjust your seasoning to taste.
Lentil Dressing:
1/2 cup red wine vinegar
1 tsp Dijon mustard
1 cup canola oil
salt and pepper, to taste
1. In a blender, combine the vinegar and Dijon and slowly stream in the oil to make a nice thick emulsion. Season to taste.
Canola Oil Emulsion:
2 egg yolks
juice of 1 lemon
1 cup cold pressed canola oil
* it's really important to use a good quality, cold pressed canola oil or else you are just making mayonnaise with no character flavour
  1. In a stand mixer fitted with a whisk attachment, blend up the yolks with a tiny splash of the lemon juice.
  2. Slowly start to stream in the canola oil to make a mayonnaise emulsion.
  3. Balance the remainder of the ingredients until its a nice thick consistency and season with salt to finish.
Port Soaked Onions
1 large Spanish onion, cut horizontally into 4 big slices
1/4 cup port wine
1/4 cup pork stock
  1. Sear your onions to very dark on a flat cast iron griddle with no oil or coating.
  2. To serve, place your onions in a large skillet being careful to keep them intact. On medium heat, add the port wine and slowly simmer and reduce. When it is half cooked off, add the pork stock and continue to simmer and reduce while glazing the tops of the onions every so often until your sauce is nice and thick and glossy.
To Assemble:
  1. Scoop the warmed and seasoned lentils onto the base of your plate.
  2. Top with your pork chops and add three nice spoons of your canola oil emulsion around the chop.
  3. Top each chop with the onion segment and a spoon of the sauce. Garnish with some greens if you have them and enjoy!
Read More