Recap: RGC Bench Creek Brewery Swine & Dine

Last Thursday night, chef Steve Buzak at the Royal Glenora Club in Edmonton’s river valley teamed up with Bench Creek Brewing to deliver our first Swine & Dine of 2018. Two years ago, chef Buzak was the first to deliver a beer-paired Swine & Dine to rave reviews, and last week’s event was another Passion for Pork success.

Irvings Farm back wrapped prunes with blue cheese.

I arrived early so I could sneak a peek in the kitchen. Chef Buzak was happy to show off the sous vide Bear & The Flower pork belly, Memphis Style ribs, and devil on horseback appetizer with a prune and blue cheese twist.

Bear & the Flower Farm ribs.
Bear & the Flower Farm Alberta pork belly

Guests were welcomed to the tray passed appetizers of Memphis Style Ribs (a recipe that chef Buzak shared during a previous June is Pork month), and bacon-wrapped prunes were paired with Bench Cree Brewery’s Black Spruce Porter (5.8 %).

After all guests were seated we were greeted by chef Buzak and the Royal Glenora Club (RGC) team, who shared his excitement at hosting another beer-paired Swine & Dine.

After explaining that beer is easier to pair with food than wine – he introduced his first course for the evening – a fennel roasted pork belly served with a sweet potato puree, smoked corn, apricot and orange gastrique.

Our first course was served with  Naked Woodsman Pale Ale (5.2%), which was introduced by our Bench Creek Brewery guru Cassandra. The beer is known for notes of fresh bread and light caramel malt flavours mixed with bright floral, grapefruit and orange hop aromatics. There’s a sweetness to it – apricot and peach hop flavours combine with subdued citrus. It finishes with a star of anise spiciness that makes you think this somewhat fruit-forward brew.

We joked with chef Buzak that my boyfriend’s only complaint with the first course was that it was too small – he could have eaten six more! Chef Buzak warned us there were many courses to come – and our second surf & turf course was sure to fill us up. I loved the seafood chowder chef Buzak served with double smoked Irvings Farm bacon croutons. The potato veloute soup was velvety smooth and served with blackened prawn & scallops and topped with a citrus foam.

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Our soup was served with Bench Creek’s White Raven IPA (6.5%), a robust beer with huge aromatics of orange, grapefruit, passion fruit and mango with a touch of pine. The signature flavours of Munich and crystal malts contribute a complex toffee-caramel backbone that nicely balances the bitterness from the hops.

As our main course was being plated, I snuck back into the kitchen for a preview of our main course.

Once our plates were ready to be served, chef Buzak came back to the dining room to introduce our next dish – the RGC signature spice-rubbed Bear & the Flower Farm pork loin. The tender Alberta pork was served with a cider jus and accompanied by Brussels sprouts and a Fuge Meats chorizo and northern bean cassoulet.

Our main was paired with Bench Creek’s Northern Grace Red Rye India Pale Ale (6.2%), which boasts flavours of rich toffee, dark caramel, dried plum, and spicy, earthy malt notes mixed with juicy orange, passionfruit, geranium, and stone fruit flavours.

For dessert, chef Buzak turned my memories of building fireside s’mores into a flavourful creme brûlée that had my spoon searching for just one more bite.

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Chef Buzak’s s’mores creme brulee & maple candied Irvings Farm bacon was accented with cardamom marshmallows, Peruvian cacao nibs, and an espresso melt away chocolate that chef made with coconut oil.

I’ve confessed it many times while recapping swine & dine dinners – I’m not a fan of chocolate, but I was a huge fan of this dessert. There were so many flavours and textures at play in this playful dessert – I would happily order this dessert again!

Our final Bench Creek pairing of the night was from the brewery’s Villainous Series – with the can showcasing an ode to Drexl Spivey from the movie True Romance. The Drexl Blackstrap Imperial Stout (11%) is barrel-aged, pitch black, dark and I’m told it paired wonderfully with Chef Buzak’s campfire creation.

I’d like to thank the chef Steve Buzak, Derek, and the entire team at the RGC for hosting another incredible Swine & Dine dinner. It was great to learn more about Bench Creek Brewing (I know a few people at my table were more than happy to claim this gluten-free girl’s beers throughout the dinner).

Chef Buzak is a great chef that is consistently hosting unique food events at the RGC that are open to non members. Check out their website or follow their social media feeds to learn more about upcoming events, including their monthly brunch series.

I’m hoping to work with chef Buzak to come up with some way to celebrate June is Pork month at the RGC, so stay tuned! That river valley patio sounds like the perfect place to enjoy some pig & pinot.

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

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:

sweet potato puree, smoked corn, cherry gastric

voulte. wild prawn, scallop, bacon foam

cider Jus, chorizo northern bean cassoulet & brussel sprouts

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)

Recap: Swine & Dine at the Royal Glenora Club

Swine and Dine RGC (1 of 14)

On Thursday, March 17, 2016, Swine & Dine got a St. Patrick’s Day infusion. For the first time ever, S & D Edmonton included a beer pairing when Chef Steve Buzak, Executive Chef at the Royal Glenora Club teamed up with Yukon Brewing.

The event started at 6:30 p.m. with appetizers (including the RCG’ized BLT), as well as an introduction to our brewer for the evening with a glass of Yukon Gold for the 65 guests in attendance.

Yukon Brewing

After a history lesson on Yukon Brewing from Dave Gardner, Chef Buzak introduced our first course of the evening – Vietnamese Pork Pops with chili lime cilantro dressing and Asian greens which was paired with the Grizzly Wheat Ale.

RGC Pork Pops

Chef Buzak even shared the grilled Vietnamese Pork Pops recipe.

Swine and Dine RGC

Our second course was a surf & turf delight of sous-vide jerk spiced pork belly, stone fruit chutney, baja scallops, and an apricot buerre blanc paired with the ‘I’m Leaving Today American Pale Ale.’

Swine and Dine RGC

We learned from Dave that each of the labels are designed by Canadian artists – including this beautiful one from our third pairing – Lead Dog Ale.

Swine and Dine RGC

Continuing his theme of featuring different cuts of Alberta Pork – Chef Steve Buzak served espresso BBQ braised pork cheeks on a sweet potato puree, lima beans, carrot pickle, and espresso demi for our third course of the evening. The braised pork cheeks were fall apart with your fork tender and full of flavour – I was so happy to see this unique cut of pork featured on our main course.

Swine and Dine RGC

Finishing things off on a sweet and salty note, Chef Buzak served a Valhrona Chocolate Torte with salt pork dulce de leche, candied bacon praline, and marshmellow cream for dessert that was paired with Yukon Brewing Over the Moon Milk Stout.

Swine & Dine

It was a truly memorable Swine & Dine in Edmonton, and I can’t thank Chef Steve Buzak, his culinary team and the staff at the Royal Glenora Club enough for the incredible service and perfectly-executed menu we had that night. Thank you also to Dave from Yukon Brewing for educating and introducing all of us swine & diners about a craft brewery from northern Canada.

Check out the Royal Glenora Club’s website and twitter feed for upcoming food events and wine dinners.

Royal Glenora Club to host Swine & Dine YEG March 17, 2016

Chef Steve Buzak

Love Alberta Pork? Love beer? Then we have a dinner for you.

Chef Steve Buzak is hosting a St Paddy’s Day Swine & Dine YEG at the Royal Glenora Club with a four-course Alberta Pork inspired menu paired with craft beers.

Swine & Dine YEG at the Royal Glenora Club
Thursday March 17, 2016 at 7 p.m.

1st course: Vietnamese Pork Pop with a chili, lime cilantro dressing, Asian greens paired with Grizzly Wheat Ale

2nd course: Jerk Spiced Pork Belly paired with I’m Leaving Today American Pale Ale

3rd course: Double smoked Bacon wrapped Pork Tenderloin with Espresso BBQ Demi Glaze paired with Espresso Stout or our Lead Dog Ale

4th course: Chocolate torte, Caramel, candied bacon bits, praline, marshmallow cream paired with Over the Moon Milk Stout

$75 for four courses + craft beer pairing (includes tax and tip)
Tickets available through Eventbrite