Recipe: Chef Doreen Prei's Pork Burger
Summer is in full swing and that mean's it is full-on burger season. Every second Wednesday all summer long, Kathryn Joel and chef Doreen Prei of Get Cooking Edmonton will be hosting a burger night. I checked out their inaugural event of the season, where chef Prei was serving up a choice of three burgers, including her legendary fried-egg topped Irvings Farm Fresh Alberta pork burger. Check out their schedule for upcoming dates and menus to try Chef Prei's original - but in the meantime you can check out her recipe.

Chef Doreen Prei's Pork Burgers (makes 8 small slider size burgers) Recipe courtesy of Get Cooking Edmonton

What you’ll need…

400 g ground pork, freshly ground 2 shallot, finely cut salt and pepper to taste 2 tablespoon fresh chopped parsley 2 tablespoon fresh chopped lovage 1/2 bunch chives, finely sliced (or use green onions) 1 eggs, lightly beaten 1 tablespoon pork, duck or goose fat

To serve: bun, greens and sriracha mayonnaise


In a bowl, combine all of the ingredients, mixing with your hands to combine.

Shape into burgers, about 1 cm thick.

Heat a pan over medium high heat, adding pork, duck or goose fat.

Cook the burgers for about 3-4 minutes a side, until caramelized and cooked through. Enjoy!

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Porkapalooza BBQ Festival - June 16-17, 2018
Its finally here! The Porkapalooza BBQ Festival is on this Father's Day weekend, June 16-17, 2018 at Northlands.

Saturday 11:00 am – 11:00 pm Sunday 11:00 am – 7:00 pm

2018 marks the 5th year for Edmonton's annual Porkapalooza BBQ Festival. This weekend, Northlands Park Racetrack & Casino will play host to the two-day community event showcasing the art and culture of BBQ. Let your nose lead the way to the mouth-watering smell of smoked meat and charcoal.  BBQ teams from across Canada will be competing for $16,000 in prize money, and variety of food vendors (including Boss Hog’s BBQFat FranksGator BBQMisty Mountain BBQ, and Smokehouse BBQ) will be serving up meat, meat and more meat. There are plenty of activities for the whole family, from the Kids Zone to the Entertainment Stage. And don't forget the opportunity to learn more about BBQ at the Food Demonstration Stage. This year’s lineup includes: [caption id="attachment_75829" align="alignright" width="300"] Stu Whyte of Original Redhead Condiments[/caption] Saturday, June 16
  • 1 p.m.: Girls on the Grill by Taste Alberta
  • 1:45 p.m.: Champion Grilling by Brady Weiler
  • 2:15 p.m.: Cedar Planking by Brian Misko
  • 3 p.m.: Rubs, Sauces & Chicken 10 Ways by Stu White of Original Redhead Condiments
  • 3:45 p.m.: BBQ Bevies by Hansen Distillery
  • 4:30 p.m.: Date Night Grilling by Sharman and the Spaniard [caption id="attachment_75828" align="alignright" width="300"] English-trained butcher Elyse Chatterton[/caption]
Sunday, June 17   The Father's Day weekend event is organized by the Porkapalooza BBQ Festival Society with generous financial support from Alberta Pork and other sponsors. This year, Porkapalooza will support three local charities: So grab your family and friends and get your Porkapalooza on! [caption id="attachment_75827" align="aligncenter" width="720"] Brian Misko, award-winning BBQ sauce and spice creator, BBQ teacher, and public speaker with House of Q, based in Vancouver.[/caption]
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Recap: Swine and Dine at The Common - 2018 Edition
For the 4th year in a row, chef Jesse Morrison shared his passion for Alberta pork by creating a Swine and Dine dinner at The Common. The annual event is an opportunity for Jesse and his culinary team at The Common Edmonton to get creative with the one-off menu featuring Alberta pork from appetizer to dessert. The price is always phenomenal, $40 for four courses this year, and each time I leave I find myself saying 'that was better than the last one!' When The Common hosts their annual Swine and Dine dinners their regular menu is not available, and the kitchen is fully committed to the all-Alberta pork menu. On Thursday, May 31, 2018, the culinary and service team served up 59 Swine & Dine covers, proving that all-pork menu is hip and desired by The Common's hip and desirable clientele. My favourite dish was the 3rd course, but the feedback was split among dinners at my table. There were several votes for the appetizer, but I think the winner may have been for the dessert. As one diner at my table said 'I think we all need more maple brandy pork fat ice cream in our lives.' This year's innovative Swine and Dine menu at The Common featured: 1st course: spring Bouchee a La Reine with asparagus and dried ham [caption id="attachment_75812" align="aligncenter" width="640"] The gluten free option on the first course swapped puff pastry for a crispy baked potato[/caption] 2nd course: Char Siu pork with pickled schezuan salad & lemongrass milk bread 3rd course:  Pork Shoulder with hominy, jus and shaved green bean salad Dessert: Maple brandy pork fat ice cream with apricot jelly roll & pork soaked apricots [caption id="attachment_75813" align="aligncenter" width="640"] Chef Jesse Morrison prepping his Swine & Dine dessert - Maple brandy pork fat ice cream with apricot jelly roll & pork soaked apricots[/caption]   [caption id="attachment_75817" align="aligncenter" width="640"] Chef Jesse Morrison's Maple brandy pork fat ice cream with apricot jelly roll & pork soaked apricots[/caption] Less than 24 hours after he hosted his 4th Swine and Dine dinner, Chef Morrison told me he was already looking forward to creating next year's menu. For those who missed it, but still want a bite, chef Jesse Morrison always has an assortment of pork dishes on his menu at The Common. Check it out: The Common Cool, contemporary gastro-lounge offering elevated local comfort food, cocktails, DJs & dancing. 9910 109 St NW, Edmonton, AB T5K 1H5 Menu:  (780) 452-7333
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