Culina Archives - Passion for Pork

5 sausages to try from Fuge Fine Meat

Posted on July 9, 2017 by Sharman

Steven Angelo Furgiuele Chef & Salumiere | Owner | FUGE Fine Meat Inc.

A few months back I happily supported Steven Furgiuele through his ATB’s BoostR campaign to raise $20,000 to help buy a walk-in curing fridge to help expand his business – Fuge Fine Meat Inc. – and become a local salumiere and sausage maker.

Steve met his goal, so now I’m patiently waiting for a backpack full of meat to cure, which I will receive later this year as part of my financial support of his campaign. In the meantime, I still want to support Steve, and of course, be able to enjoy some of his ready made product. When I saw that he was going to be back at the 124 Grand Market this week, I made a special trip to pick up some sausage.

To make his fresh sausages, Steve sources his Alberta Pork from The Meat Shop at Pine Haven Colony. Here are the five sausage flavours you can pick up at the market:

In addition to the 124 Grand Market on Thursday nights and the French Quarter Farmer’s Market on Sundays, you can also find Fuge Fine Meat sausages at Otto Food & Drink, The Sugar Bowl Cafe, Culina & Dogwood Cafe, Chartier, Tienda Latina, Park Distillery Restaurant & Bar in Banff, and Bonjour Bakery.

I cooked up some of Steve’s Italian Fennel sausages for breakfast on Saturday morning, which I oven roasted along with some duck fat fried potatoes and onions; I really am just a meat and potatoes kind of girl. Connect with and follow Fuge Fine Meat Inc. at:
website: www.fuge.ca
Instagram: @fugemeat

Swine & Dine – Feb 8, 2017 at Dogwood Cafe at Victoria

Posted on January 24, 2017 by Sharman

Swine & Dine is an Alberta Pork event which challenges chefs with a Passion for Pork to create a menu featuring Alberta pork from appetizer to dessert. For our next Swine & Dine Edmonton, Culina Family‘s chef Stuart Whyte, founder of Original Redhead Condiments and chef at Dogwood Cafe at Riverside, will host over 60 people at Dogwood Cafe at Victoria on Wednesday February 8, 2017, for a four course meal featuring pork from Bear and The Flower Farm.

Chef Stuart Whyte’s Swine & Dine menu:

Pork Lengua Tostada
Cojita cheese | jalapeno leek sauce | brined pork tongue from ‘Bear and the Flower’

Braised Pork Tamales
‘Bear and the Flower’ slow braised pork shoulder & hock | Salsa

Roja | queso fresco
Grilled Smoked Cactus & Agave Pork Belly & Enchiladas
Housemade ‘tater tots’ | Salsa verde

‘Oreo’ cookie
Ibarra chocolate | vanilla-lard icing

Tickets for this event are available on Eventbrite for $59, which includes tax, gratuity, and a bottle of Original Redhead Condiments hot sauce. This event is sure to sell out – secure your seat here:

Swine & Dine at Dogwood Cafe at Victoria

Nordic Brunch at Dogwood Cafe

Posted on March 23, 2016March 25, 2016 by Sharman

If you haven’t made it out to the Victoria golf course clubhouse Nordic brunch – you still have time. If you are a fan of pork-packed brunches – you won’t want to miss it.

Winter brunch has been served at the Dogwood Cafe, a member of the Culina Family of restaurants, at the Victoria golf course in Edmonton’s river valley every Saturday and Sunday from 9am-3pm. Although this weekend marks the final brunch of the season, I’m told by owner Brad Lazarenko that fan-favourites like the heuvos rancheros will continue to be available when the spring-summer golf-friendly menu returns.

Finemeats kielbassa with edam omelet & hashbrowns

No Reservations required, first come first served counter service only. Dogwood should be open mid-April for golf (weather pending). Following Dogwood on twitter for menu and hour updates.

Oktoberfest at Culina Millcreek

Posted on October 13, 2014 by Sharman

Screen Shot 2014-10-13 at 17.22.43 — The Weisswurst Dog at Culina Millcreek

We may be a long way from Germany but that doesn’t mean that we can’t indulge along with the rest of Bavaria during one of the biggest beer (and pork consuming) festivals in the world. All this month chef Steven Furgiuele at Culina Millcreek is featuring Passion for Pork Oktoberfest inspired dishes on his menu.

The Weisswurst Dog, which is featured above, is a house-made German style emulsified sausage flavoured with nutmeg, parsley & lemon zest served with our Wild Rose Velvet Fog mustard; house sauerkraut & Bonjour Bakery baguette.

Chef Furgiuele will have more sausages featured on weekends, all with a Germanic/Austrian flavour. The dogs will also be available at their sister wine bar next door, BIBO.

I had the pleasure of dining at Culina Millcreek a few weeks ago and indulged in the Taster Plate which featured house made chorizo and lomo along with pickled veggies and chutneys that were absolutely delicious. Chef Furgiuele is certainly having fun playing with new flavours and experimenting with curing with not only pork but a variety of locally sourced meats.

Culina Millcreek
9914 89 ave
Edmonton
780-437-5588