Swine & Dine at Chartier April 10, 2017
It's booked! Our next installment of Swine & Dine is April 10, 2017 at Chartier Restaurant in Beaumont, Alberta. Fresh off being awarded best new restaurant by Avenue Edmonton, we can't wait to see what Chef Steven Brochu comes up with. Chef Brochu has a serious passion for pork, as you can see from his brunch menu at Chartier. For Swine & Dine patrons will be seated at a long table dinner where Chef Brochu will be featuring Bear and the Flower Farms Alberta pork from appetizer to dessert. Tickets Tickets for the three-course menu, which includes a pork-packed cocktail, are $75 and available on Eventbrite; tickets are limited.    
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Recipe: Pork Shoulder, Lentil and Charred Cabbage Salad

Pork shoulder, lentil and charred cabbage salad

I feel like I've become a little obsessed with smoked pork shoulder lately. It's versatility knows no bounds whether you're having it braised in this goulash I made the other week or smoky, crispy and salty like in this hearty salad here.

Roasting the pork shoulder to crisp it up along side the chicken leaves you with an amazing pan juice that transforms into an amazing dressing for the salad. I think we all should roast these two Alberta-raised ingredients together more often!

What you'll need...

6 1/4" slices smoked pork shoulder (cut into long strips)

2 skin-on chicken thighs

2 tablespoons canola oil

2 tablespoons maple syrup

1/2 teaspoon ground black pepper

3 cups cooked whole green lentils (cooled)

1/4 green cabbage, cut into 1/4" thick slices

2 tablespoons white wine vinegar

1 tablespoon grainy mustard

1/4 teaspoon chili flakes

3 tablespoons chopped chives

sea salt (to season)


Preheat oven to 400 degrees. In a small bowl, mix together oil, 1 tablespoon of the maple syrup and pepper. Arrange pork shoulder and chicken thighs in a large baking dish. Drizzle oil/syrup mixture over top of meat and let roast in the oven until chicken is cooked through and pork is dark and crispy, approximately 25 minutes. Remove from oven, transfer meat to paper towel to cool and absorb any excess grease. Strain pan drippings into a small bowl and set aside for now. Using the same baking dish, roast cabbage slices in the oven until slightly charred and tender, about 30-35 minutes. While that's roasting, remove chicken meat from bones and give a rough chop with the crispy pork shoulder. Pour the reserved pan drippings into a pot along with reserved maple syrup, vinegar, mustard and chili flakes and cook on medium heat for 5 minutes or until mixture has reduced by 1/3. Once cabbage has roasted and cooled slightly, chop roughly and combine in a large bowl along with meat, lentils and chives. Pour pan dripping vinaigrette overtop and toss until well-coated. Can be served slightly warm or cold, but if you're serving cold, do not add into the crispy pork shoulder until just before dining.

Serves 5-6

Total prep and cook time...1 hour, 15 minutes

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Recipe: Smoked pork shoulder goulash

Pork shoulder goulash

Even though Spring is mere days away, judging by the snow Alberta has gotten lately, it appears that Winter is not quite ready to bid us adieu yet. Copious amounts of snow can really get a person down, but if there is a silver lining to this snowy March, it's that we can still enjoy plenty of comfort food.

This goulash is something you can slow cook all afternoon and enjoy with friends or family in the evening with a glass of wine. If you end up with leftovers, then I'm happy to report that this fulfilling dish full of tender pork shoulder tastes even better the next day.

Try throwing a fried egg on top and calling it breakfast. That's what I like to do!

What you'll need...

2 tablespoons canola oil 2 yellow onions (halved and thinly sliced) 4 cloves garlic (minced) 1 tablespoon butter 2 1/2 cups thinly sliced green cabbage 1 pound pork shoulder meat (approximately 1" cubed) 1/2 pound smoked pork shoulder (diced) 1 cup sauerkraut 4 tablespoons tomato paste 3 tablespoons Hungarian paprika (seems like a lot, but this is goulash, after all!) 8 cups water 2 teaspoons cane sugar 1 tablespoon white wine vinegar salt and pepper (to taste)


Preheat oven to 300 degrees. Heat canola oil in a large dutch oven on medium-high heat. Add onions and garlic and cook until softened, about 5-6 minutes. Next, add butter and cabbage and continue to cook for 5 minutes, stirring occasionally. Place the next 7 ingredients in the pot and stir until tomato paste and paprika have been well-incorporated. Pour water overtop of pork mixture, cover and let slow-cook in oven for 2 1/2 hours or until the meat separates easily with a fork. (note: you can do this step in a slow cooker as well) Once meat is tender, remove from oven and let cool slightly and season to taste with salt and pepper. Serve with warm bread or dumplings. Serves 5-6 Total prep and cook time...3 hours
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