Chef Andrew Cowan Archives - Passion for Pork

Swine & Dine at Woodshed Burgers Oct 26 – 31, 2020

Posted on October 20, 2020October 25, 2020 by Sharman

Ok, so COVID put the breaks on Chef Paul Shufelt’s annual Bacon Day Dinner this fall, but that doesn’t mean his creativity for all things pork should go to waste this year.

Thankfully, Chef Paul has signed up for a special Woodshed Burgers Swine and Dine menu October 26 – 31, 2020 including:

THE SQUEALER – $14
Irving’s farm Fresh bacon & smoked cheddar stuffed beef burger, BBQ glazed, bourbon braised onions, lettuce, bread & butter pickles, Bon Ton Bakery bun

PULLED PORK POUTINE – $11
BBQ pork, smoked cheese curds, fresh cut fries, BBQ gravy.

CHOCOLATE BACON BREAD PUDDING – $5
Chocolate bacon bread pudding paired with Pinocchio Ice Cream bacon bourbon ice cream
with chocolate sauce and bourbon caramel sauce.

In honour of their famous Bacon Day rivalry, chef Paul Shufelt and chef Andrew Cowan will go head to head with a special bacon inspired dessert off Oct 26 – 31. Bacon lovers will be encouraged to taste test Paul’s creation, and then visit chef Cowan across the street at Northern Chicken for his swine flavoured dessert.

Stop in for a full week or Alberta pork goodness at each of his Woodshed Burger locations:

124 ST LOCATION

10723 124 Street
Edmonton, AB | T5M 0H2
T 780.752.2874

ELLERSLIE LOCATION

2307 Ellwood Drive SW
Edmonton, AB | T6X0A9
T 587.635.9663

Recap: Swine and Dine at Say Uncle

Posted on August 8, 2019 by Sharman

On July 16 and 17, Say Uncle, one of Edmonton’s newest restaurants, played host to back-to-back Swine and Dine dinners. Opening on 104^th street downtown in late May, Chef Uncle is a self-described modern dive bar generated from the owners of Edmonton’s Sandwich & Sons, Northern Chicken, and Prairie Catering.

Chef Andrew Cowan, who has three Swine & Dines under his belt at three different restaurants, happily agreed to host a Swine and Dine at Say Uncle, and then handed over the reins in the kitchen to chef Trevor Moan. Moan’s five-course menu for $50, including tax and gratuity, featured Alberta pork from appetizer to dessert, as well as variations for regular Say Uncle menu items.

SAY UNCLE’S SWINE AND DINE MENU

FIRST COURSE
Poutine Croquette

A departure from Say Uncle’s traditional poutine, chef Moan served cornmeal crusted potato croquettes with a cheese curd mornay and beef & pork gravy.

SECOND COURSE
Daikon (Not) Radish

Traditionally a vegetarian dish on the Say Uncle menu, chef Moan porkafied the dish by wrapping the daikon in bacon and accompanying it with Robouchon (butter and cream loaded) mashed potato, pearl onions, pork belly jam, and a garlic crumb.

THIRD COURSE
Carrot Terrine

To ensure we got a healthy dose of vegetables, and satisfy the all pork requirement of a Swine and Dine, chef Moan served rainbow carrots braised in Alberta pork lard alongside parsnips and mustard greens.

FOURTH COURSE
Peameal Pork Chop

Inspired by peameal sandwich off a Northern Chicken menu (which can be traced back to chef Cowan’s Ontario roots and obsession with peameal bacon), chef Moan served a succulent peameal crusted pork chop topped with maple pickled mustard seeds. The dish was accomapanied with an Alberta pulse packed succotash and broccoli butter cream.

DESSERT
Alberta Pot De Crème

Chef Moan shared that he likes custard desserts, so he decided to share a pot de crème with Bourbon sauce and topped with crispy pork crackling.

Say Uncle
10184 – 104 STREET • 1.780.540.5369 • HELLO@SAYUNCLE.CA
11AM – 1AM DAILY, CLOSED EARLY ON SUNDAYS

Swine and Dine at Say Uncle – July 16, 2019

Posted on July 8, 2019July 8, 2019 by Sharman

We are excited to announce that chefs Trevor Moan and Chef Andrew Cowan of Say Uncle are hosting the next Alberta Pork Swine and Dine dinner. Say Uncle, which recently opened downtown Edmonton on 104 street, is the love child of the owners of Northern Chicken and Sandwich & Sons.

FIVE COURSES FOR $50 – INCLUDING TAX AND GRATUITY

The dinner is scheduled for Tuesday July 16 at 6:30 pm and seating is limited to 30. Considering how great the price is, and once you see how salivary that menu sounds, we know this event is likely to sell out. So, if demand for Say Uncle’s first Swine and Dine is great enough, chefs Cowan and Moan said they will open up the Wednesday July 17 and run the same menu on back to back nights.

To reserve call 780.540.5369 or email acowan@sayuncle.ca.

SAY UNCLE’S SWINE AND DINE MENU

FIRST COURSE
Poutine Croquette – Cheese curd mornay, cornmeal crust, potato and AB beef and pork gravy.SECOND COURSE
Daikon (Not) Radish – Robouchon Potato, AB bacon wrapped Daikon Scallop, Pearl Onion and pork belly jam, garlic crumbTHIRD COURSE
Carrot Terrine – Rainbow carrots, parsnip, mustard greens, AB Lard

FOURTH COURSE
Peameal Pork Chop – Peameal Bacon, Farro and AB pulse succotash, broccoli butter cream, maple pickled mustard seeds.

DESSERT
AB Pot De Creme – Bourbon, pork crackling

10184 – 104 STREET • 1.780.540.5369 • HELLO@SAYUNCLE.CA
11AM – 1AM DAILY, CLOSED EARLY ON SUNDAYS

Recipe: Chef Cowan’s Peameal Bacon Sandwiches

Posted on June 27, 2016June 27, 2016 by Sharman

I spent most of my time at this year’s Porkapalooza BBQ Festival over at the food stage where I learned a number of tricks and tips from a chefs and home cooks teaching everything from how to perfect to a pork burger to Diva Q sharing a recipe for Asian Inspired Sesame Pork Loin Skewers.

When Chef Andrew Cowan hit the stage, he shared his love of peameal bacon sandwiches – an iconic sandwich from his hometown of Toronto. While the brine time is long for curing the pork loin, this is a simple recipe that is perfect to make ahead of your next BBQ. Who doesn’t love a bacon sandwich?

Peameal Bacon Sandwiches

2kg whole piece of locally sourced pork loin
1 1/2 cup coarse cornmeal
1 tbsp of salt

For the brine:
4L water
1 cup kosher or sea salt
1/2 cup maple syrup
2 tsp salt cure #1

Directions:

1. Combine all ingredients for the brine in a pot and bring to a boil. Allow to cool so it doesn’t cook the pork loin when it’s submerged. Add pork loin to the brine and refrigerate for 4-5 days

2. After 5 days take pork out of the brine, allow to dry in fridge uncovered for 2 hours.

3. Combine cornmeal with salt. After pork is dry roll in cornmeal mixture until pork is very well coated all around, place back into the fridge overnight, uncovered, to allow a good crust to form

4. Cut thick slices of bacon, grill or pan fry. Serve on soft kaiser bun with really good mustard, some lettuce and tomato.