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Swine & Dine with Bench Creek Brewing Mar 15 at the Royal Glenora Club

Sharman - Thursday, February 22, 2018

On March 15, 2018, chef Steve Buzak is pairing up with Alberta craft brewery Bench Creek Brewing for a beer-paired Swine & Dine at the Royal Glenora Club.

Two years ago, Chef Buzak treated swine & beer diners to our first ever beer-paired Swine & Dine. The event was a hit, and we are so excited to be heading back to Edmonton’s river valley RGC for another round.

Swine & Dine at the RGC with Bench Creek Brewing
Thursday, March 15, 2018
6:30 – 9:30 pm
$75, Seating is limited – reserve your space on Eventbrite.

If you love Alberta Pork and beer, you won’t want to miss this event. Check out this menu:

1st COURSE-
FENNEL ROASTED PORK BELLY
sweet potato puree, smoked corn, cherry gastric

2nd COURSE
SEAFOOD CHOWDER WITH DOUBLE SMOKED BACON CROUTON
voulte. wild prawn, scallop, bacon foam

3rd COURSE
SIGNATURE SPICE RUBBED BEAR AND THE FLOWER PORK LOIN
cider Jus, chorizo northern bean cassoulet & brussel sprouts

4th COURSE
S’MORES CRÈME BRULE & MAPLE CANDIED BACON
cardamom marshmallow cream, chocolate graham cracker

Featured Bench Creek Brewing Beers

Naked Woodsman Pale Ale
White Raven IPA
Northern Grace RRIPA
Black Spruce Porter
Drexl – Imperial Stout (February’s Villain)

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Swine & Dine with Bench Creek Brewing Mar 15 at the Royal Glenora Club

1st COURSE- FENNEL ROASTED PORK BELLY sweet potato puree, smoked corn, cherry gastric

2nd COURSE SEAFOOD CHOWDER WITH DOUBLE SMOKED BACON CROUTON voulte. wild prawn, scallop, bacon foam

3rd COURSE SIGNATURE SPICE RUBBED BEAR AND THE FLOWER PORK LOIN cider Jus, chorizo northern bean cassoulet & brussel sprouts

4th COURSE S’MORES CRÈME BRULE & MAPLE CANDIED BACON cardamom marshmallow cream, chocolate graham cracker

1st COURSE-
FENNEL ROASTED PORK BELLY
sweet potato puree, smoked corn, cherry gastric

2nd COURSE
SEAFOOD CHOWDER WITH DOUBLE SMOKED BACON CROUTON
voulte. wild prawn, scallop, bacon foam

3rd COURSE
SIGNATURE SPICE RUBBED BEAR AND THE FLOWER PORK LOIN
cider Jus, chorizo northern bean cassoulet & brussel sprouts

4th COURSE
S’MORES CRÈME BRULE & MAPLE CANDIED BACON
cardamom marshmallow cream, chocolate graham cracker