Oktoberfest Swine & Dine at Salz Oct 2, 2018

Time to dust off your Lederhosen, cause we’re having our first ever Oktoberfest themed Swine & Dine!

On Tuesday, October 2, 2018, Salz Bratwurst Co. will be play host to a two-seating special event. For $40, you can experience three Bavarian-inspired courses featuring Alberta Pork put together by Executive Chef and partner, Allan Suddaby. Enjoy each course with a paired Alberta Craft Beer, for only $10 more. Live the full Oktoberfest feel with these three pork focused traditional Bavarian courses:

Oktoberfest Swine and Dine at Salz menu:
 – Board Snacks
dried house sausage. cured roast pork shoulder. ham spread. winding road ‘josef’ cheese. rye bread. gherkins.
Sacherwürstl – Sacher Sausage
ridiculously long sausage. fresh horseradish. marinated beet salad. styrian pumpkinseed.
Obstkuchen – Apricot Tart
apricot. fresh cheese. bacon. house pastry.

Seats are sure to sell out quickly – tickets are available on eventbrite:

  1. Oktoberfest Swine & Dine at Salz – 5- 7 pm
  2. Oktoberfest Swine & Dine at Salz – 8 – 10 pm

Be prepared to meet some new people who also love Alberta pork. Salz is in ‘beer hall’ style with one large communal table and two sets of bar seating. Be friendly, crack jokes, and enjoy dinner together.

Bacon Day at Workshop Eatery, Sept 15, 2018

Save the date –Bacon Day at Workshop Eatery is on Saturday, September 15, 2018.

This year’s event, the 9th annual Bacon Day collaboration, will feature Chef Tony Le, Chef’s Andrew Cowan & Matt Phillips of Northern Chicken, alongside Chef Paul Shufelt. Last year, the event raised just over of $25000 for Edmonton’s Youth Empowerment & Support Services (YESS). This year, the culinary crew would like to raise $30,000, and 100% of the $95 ticket price will be going directly towards the charity.

I’ve been a number of these Bacon Day collaborations over the years, and each time I find myself experiencing new dishes and innovative bites of Alberta pork throughout the evening. I asked Chef Shufelt a few questions about this year’s event, how he keeps it creative in the kitchen, and why you won’t want to miss this year’s event.
1. How did Bacon Day in Edmonton get its start, and how has the event evolved over the past 9 years?

Bacon Day began when a regular client, Jerry Aulenbach wanted to host a couple dozen friends for a bacon themed dinner on International Bacon Day (the saturday before labour Day). Actually Andrew and Tony Le cooked most of it, but I had heard that Andrew was saying he would do a bacon dessert. I said I could do a better one, and next thing you know we had a competition. Everyone had a good time, so much so, that we thought we would do it again the next year. Jerry suggested that we raise funds for the Royal Lepage Shelter Foundation, and so we did. In year four we changed the focus of the charity to YESS. Since then we have raised over $100K for YESS. Oh, and I am beating Andrew 5-3.

2. How do you keep coming up with new bacon dishes to serve? And what can guests expect to taste at this year’s event?

It’s not easy to keep it fresh and exciting, something I think any great event faces as the years go by. This year we are bringing back some favourites, like the whole roasted pig, and the long boards of house made charcuterie. The bacon dessert cook off will be back again. We will also be filling our deep fryer with bacon fat and it sounds like we will be featuring bacon fried Northern Chicken. As for the other food surprises, you’ll have to wait and see, as the menu constantly evolves as we get closer to the pig day…er, I mean big day.

3. Do you have a favourite dish from Bacon Days past?

That’s a great question. We have served so many that I would be hard pressed to pick one. I would say I am probably most proud of our charcuterie board last year, as it really showcased the use of the whole animal and our evolution from being just about bacon.

4. Who benefits the most from the event?
Again this year we will be raising funds for YESS (Youth Empowerment Support Services), with the goal of raising $30K for them. 100% of ticket sales, auction sales, and drink ticket sales will go to YESS. Our staff even volunteer their time for this cause. We have a MAJOR announcement to share with everyone this year, one that I hope will really help our peers in Edmonton’s food community, and I can’t wait to share the news.
5. How important is the bacon day dessert challenge for Chef Cowan and you?
What started as pretty fiercely competitive has mellowed out a little bit in recent years. After all, there are only so many new and exciting bacon desserts you can make. I still hate losing though, and always want to see more chips in my jar.
6. What do you love most about the event?
There are so many things I enjoy about this event. I definitely love that it brings our food community together. This year I am especially excited to be sharing the kitchen with Matt, Andrew and Tony, something we haven’t done together in maybe four years, or more. I love how we just get together and cook. We aren’t stuck on a menu, or pigeonholed into specific dishes. We are inspired by pork, but we just get to have some fun with it. Perhaps the best part though, is the chance to give back to the community of Edmonton. While our work is hard, we are truly blessed to be able to do what we do, thanks to those that help support our businesses. It’s a great feeling to give some of that love back!
Tickets for Bacon Day at The Workshop Eatery September 15, 2018 are available now on Eventbrite.

Visit local pork producers during Alberta Open Farm Days Aug 18-19, 2018

Alberta Open Farm Days August 18-19, 2018, is a province-wide, two-day event that gives Albertans an opportunity to experience the farm and understand where their food comes from. This year marks the sixth year for the event in Alberta, which gives you the opportunity to meet farmers, experience Ag-tourism in Alberta and taste local foods direct from the producer.

A number of Alberta Pork producers will have open their gates for urban and rural neighbors to stop in for a visit to share stories, see demonstrations, and learn more about the farmers who grow their food. On previous Open Farm Days I have visited Alan and Nicola at Irvings Farm Fresh near Camrose. On their farm you can see their free-range Heritage Berkshire pigs, a meat shop tour, and a retail store. They are opening their doors again this year, and there will also be a lunch featuring pork products (while supplies last). Here is a list of some of the farms across Alberta where you can get up close and personal with Alberta Pork producers:


Saturday, Aug 18Shaw Family Farms
Broek Pork Acres
Cloverleaf Colony Farming
Forth Haven Farms
Holmehus Antiques at the Farm with the Good Food
Livlifelivery Farm
Honest Meat Co.
Ophus Ranch
Stonepost Farms
TK Ranch

Sunday, Aug 19
Holmehus Antiques at the Farm with the Good Food
Irvings Farm Fresh
Ophus Ranch
Stonepost Farms

There are also a number of culinary events throughout the province. Local chefs will be teaming up with Alberta producers to offer a memorable series of culinary experiences. This year’s culinary events include something for everyone. Click here for a list of great events where you can enjoy the tastes of Alberta agriculture.