Swine & Dine at Tzin Wine & Tapas May 30
It is clear that Chef Corey McGuire at Tzin Wine & Tapas has a passion for pork. His braised bacon dish featuring a maple balsamic apple compote, apple mayonnaise and served on a crostini with a calvados gastrique routinely makes it on Edmonton’s top dish lists – I’m pretty sure there would be a revolt if he ever tried to take it off the menu.
Last month, I received a call from co-owner Glenn Quinn telling me it was time Tzin hosted a Swine & Dine; I couldn’t have been happier.
Somehow, in a kitchen smaller than the space inside some food trucks, Chef McGuire produces some of the most exquisite and beautifully plated dishes I’ve eaten in Edmonton. Chef McGuire has long been a supporter of Irvings Farm Fresh Alberta Pork, making Alan & Nicola’s Berkshire pork shine.
Smoked bourbon old fashioned
Smoked bourbon | bacon simple syrup | crabapple bitters
Pork liver mousse
Hemp seed cracker | picked shallots
Pork jowl croquetas
Roasted garlic aioli
Roast pork belly
Pork & shrimp bisque | humpback shrimp salsa
Braised pork shoulder ragout
Steamed clams | peppers& onions | cornbread waffle
Grilled pork loin
Tater tots | buttercheese | pork gravy
Smoked pork hock | herbed pork sausage | bomba rice
Apple aioli | green onion
Bourbon butter cake
There will be 2 seatings, 5:30 pm – 7:30 pm & 8.00 pm – 10:00 pm. Tickets are $55.00, price does not include tax and gratuity, and wine/spirits/beer will be sold separately. Owners Kelsey Danyluk and Glen Quinn as well as Chef McGuire and the rest of the culinary team are sure to make it a memorable evening. Tzin is an intimate wine bar with limited seating. Swine & Dine is already at capacity, but those interested in attending can still contact the restaurant directly at (780) 428-8946 to be added to a wait list.