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.
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
Chef Stuart Whyte helped give Swine & Dine Edmonton a Latin infusion. On Wednesday, February 8, 2016, the founder of Original Redhead Condiments served up a five-course Mexican inspired menu featuring Alberta Pork from appetizer to dessert at the Dogwood Cafe in the Victoria Golfcourse.
Dogwood Cafe at Victoria – Photo courtesy of Steve Furgiuele
Before the dinner started I popped into the kitchen to say hello to chef Whyte; the busy chef told me that he felt that he had just enough food to serve to the 50 guests registered to Swine & Dine with him. Boy was that an understatement.
Dogwood Cafe at Victoria – Photo courtesy of Steve Furgiuele
Dogwood Cafe utilizes the Victoria Golf Course in Edmonton’s river valley as a space to serve Nordic brunch as well as dinner on Thursday to Sunday evenings. For Swine & Dine, the fireplace was lit and the room was set with round tables of six. We were promptly served platters of pork rinds, or piggy puffs as I prefer to call them, to top with an assortment of pickled veggies, sour cream, and Original Redhead Condiment hot sauces on each table.
The Dogwood Cafe crew helped officially kick off Swine & Dine by passing out a complimentary shot of Jose Cuervo Reserva tequila. Once all were seated, chef Whyte provided an explanation of our upcoming courses.
For our first course, chef Whyte chose to feature an alternative cut of pork for his Pork Lengua Tostadas.
The crunchy tostadas were topped with cojita cheese, jalapeño leek sauce, and featured brined Bear and The Flower pork tongue. Next up were Braised Pork Tamales – a handmade labour of love by chef Whyte.
Photo courtesy of Steve Furgiuele
Bear and The Flower slow braised pork shoulder and hock, salsa roja, and queso fresco were sealed alongside masa dough and steamed inside corn husk parcels. In case that wasn’t enough pork, chef Whyte plated the dish alongside additional slow braised pork.
After using the pork rinds to taste all of the salsas, finishing two tostadas, and topping my pork stuffed tamale with more pork, I was stuffed. However, chef Whyte still had his main course to come. The star of the next course for me was the Bear and The Flower Agave Pork Belly.
Plates of grilled smoked cactus, the agave pork belly, and pork stuffed enchiladas were all served family style along with house-made tater tots and salsa verde.
Chef Whyte explained how he tolled over another time consuming dish – the bacon bit stuffed tater tots. The photo of these adult tots, or croquetas as they appear on the Dogwood Cafe at Riverside brunch menu, does not do the dish justice. I had one friend in attendance sheepishly confess, they were his favourite bite of the night.
While I loved the sticky sweet flavoured agave pork belly, I also made room to indulge in the enchiladas. Topped with copious amounts of cheese and crunchy pieces of kale, the pork-stuffed enchiladas were filling enough to be a main course just on its own.
By the time the family-style dishes were cleaned up I was ready to burst. Thankfully chef Whyte kept things light with a take on a Oreo cookie – the Ibarra chocolate wafers were filled with a vanilla-lard icing. Simple looking yet effective – I watched as one friend collected a few extras that were on the plate and put them in her purse to take home.
The only complaint I heard at the end of the night was that it was too much food, that it was too good to stop eating, and that people were just plain stuffed. In addition to the bounty we enjoyed at Dogwood Cafe, each Swine & Diners went home with a bottle of chef Whyte’s Original Redhead Condiments – salsa verde or salsa roja.
Swine & Dine- Mexican edition – at Dogwood Cafe was a huge success. I’d like to extend a heart-filled thank you to chef Stu Whyte for taking on the Swine & Dine challenge and sharing his passion for pork with all of those who attended.
Thank you to Brad & Cindy Lazarenko of the Culina Family for hosting Swine & Dine at Dogwood Cafe, and thank you to all the kitchen and service staff for a great night at the Victoria Golf Course.
Take advantage of a unique dining opportunity in Edmonton’s river valley. There is still time to try out chef Whyte’s Sunday brunch at Dogwood Cafe Riverside, as well as the nordic brunch or dinner at Dogwood Cafe Victoria, but only until the start of golf season.
HOURS
Dogwood Brunch at Victoria 9-3pm Saturday and Sunday
Dogwood Brunch at Riverside 9-3pm Sunday ONLY
Dogwood Supper at Victoria Thursday to Sunday 4-9pm
Visit www.originalredhead.ca for more information on chef Whyte’s condiments and where you can pick up a bottle of his salsa.
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’
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:
Riverside is a great location to slap on the cross-country skis and work up an appetite. Dogwood at Riverside is ideal for a post ski bite, but also a great option for those who roll out of bed on a Sunday and can appreciate that the brunch is available from 9 a.m. – 3 p.m.
Each of the dishes feature a flavour boost from Chef Whyte’s own Original Redhead Condiments – a line of hot sauces, mustards and other treats like the jalapeño leek 4 week fermentation.
Rancher’s Breakfast
I opted for the Desayuno Ranchero (Rancher’s Breakfast) for $15. Diners have a choice between chorizo or bacon, which is paired with two fried eggs, chilaquiles (fried corn tortillas), rice and potato sourdough toast. The chorizo sausage is handmade from local proprietor Steve Furgiuele of Fuge Fine Meats who uses locally sourced Alberta pork.
The chorizo and bacon are also options on the Huevos Benedictinos Rojas (red eggs Benedict) for $15. The meat is sandwiched between potato sourdough toast and a poached egg, and topped with red hollandaise. The dish comes with refried beans and potato croquetas (which may be the best tater tots you will ever have).
If you love meat and potatoes – be a kid again and order a plate of croquetas. The gourmet tater tots can topped with Fuge’s chorizo sausage.
Dogwood Cafe at Riverside is a casual spot that offers lots of free parking and great views of people skiing as you enjoy a spicy and flavour-filled brunch. Chef Stuart Whyte offers a unique menu featuring some great Alberta pork; visit him on on Sunday’s from 9 a.m. – 3 p.m.
