Tag: Edmonton

A take-away Swine and Dine with Sabor – June 4, 2020

Posted on by Sharman
SABOR’S CHEF LINO WILL SERVE A SPECIAL SWINE AND DINE TO GO ON THURSDAY, JUNE 4, 2020.

On Thursday, June 4, 2020, Sabor’s Chef Lino will be serving up our first ever take-away Swine and Dine dinner. Since the start of the COVID pandemic, Sabor has closed their doors for in-room dining. Thankfully, chef Lino has been feeding his regular’s cravings with takeaway dinner options including their famous risotto, piri-piri prawns, and fish and chips. We know he has a serious passion for pork, so it was time to for Edmonton to get a Sabor pork fix.

For his first ever Swine and Dine, Chef Lino will be serving a Sabor To Go family style Swine and Dine dinner for 2 for $70 + GST. Each order includes a complimentary Alberta Pork recipe book. Call 780.757.1114 to pre-order. Please note Sabor is closed on Monday so any messages will be responded to starting Tuesday afternoon. 

EVERY SABOR SWINE & DINE TO GO WILL INCLUDE A COMPLIMENTARY
ALBERTA PORK COOK BOOK.

Recipe: Chef Brochu’s Porchetta with Black Pepper Relish

Posted on by Sharman

MILKCRATE PORCHETTA with RED PEPPER RELISH

Chef Steve Brochu has shared his passion for Alberta Pork with us on several occasions, and at the Taste Alberta food stage at this year’s Porkapalooza BBQ Festival, he handed out tips on tricks on how to season and roll a slab of pork belly into beautiful porchetta. Chef Brochu sliced and served his porchetta on the food stage with a sweet and sour black pepper relish and locally baked fresh bread, but the base porchetta recipe can be topped with your favourite homemade jam, jelly, mustard or relish.

Chef Brochu, who recently opened MilkCrate coffee and sandwich shop in EPCOR tower, serves MilkCrates’s signature porchetta sandwich weekdays along with several rotating daily features. Pop in weekdays for a taste of the original:

MilkCrate – EPCOR TOWER
10423 101 Street NW, EDMONTON AB
MONDAY – FRIDAY 6:30AM – 4:30 PM
CLOSED WEEKENDS

MILKCRATE PORCHETTA
What you’ll need…

Porchetta stuffing  / rub
Pork Belly – skin on 
3 tbsp thyme leaves
3 tbsp rosemary leaves
6 tbsp parsley, chopped roughly
1 cup sliced red onion
150ml Saskatoon berries, pureed
4 tbsp paprika
1/2 cup Chopped Garlic
Salt / Pepper

Directions:

  1. Combine everything but salt and pepper in a bowl.
  2. Season the inside for the pork belly with Salt and Pepper. Spread the rub all over the inside of belly.
  3. Roll the belly tightly on itself , and using butchers twine, tie off the belly so it looks like a tightly wrapped log or sleeping bag.
  4. Place Porchetta in 250F oven for 8 hours or until the skin is golden and breaks apart easily.
  5. Slice and pile on top of a fresh crusty roll and accent with red pepper relish. Enjoy.

 

MILKCRATE RED PEPPER RELISH
What you’ll need…

5 tsp canola oil
1/2 cup minced garlic
3/4 cup minced ginger
30 green onion
20 button mushrooms chopped
2 tbsp crushed black pepper
3/4 cup low sodium soy sauce
1 cup  granulated sugar
1/3 cup lime juice fresh
1 cup Saskatoon berry
1 tbsp salt

Directions:

  1. In a pan over medium-high heat, get oil hot but not smoking. Sauté garlic, ginger, onion until they are golden.
  2. Add pepper and mix until you can smell pepper.
  3. Pour in the rest of the ingredients and simmer for 10 min or until it is thick enough to cover the back of a spoon.
  4. Cool for 5 minutes before transferring to a blender, and blend till smooth in texture. Once completely cool, store in a jar and refrigerate until use.

Swine and Dine at Say Uncle – July 16, 2019

Posted on 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

Swine and Dine at RGE RD June 6, 2019

Posted on by Sharman
Alberta Pork is excited to announce the next Swine and Dine dinner will be hosted at one of Edmonton’s most celebrated farm-to-fork restaurants. RGE RD owners Caitlin Fulton and chef Blair Lebsack are ready to share their passion for pork with an interactive, multi-part pork experience in the RGE RD Butchery at 6 pm on Thursday June 6, 2019.
SWINE AND DINE AT RGE RD – THURSDAY, JUNE 6, 2019
The casual kitchen party is all about having fun and being adventurous with delicious Albert pork piggy parts – from appetizer to dessert. While the menu will be a surprise, if you have visited RGE RD for their monthly off-sales, you can hope to see some of their nose-to-tail charcuterie items like terrines, rillettes, and sausages on the menu.

 

Seating for this intimate experience is limited to 20 swine lovers. Tickets are $75 plus tax and gratuity, call 780-447-4577 to reserve.

RGE RD – Eat Off The Beaten Path
10643 – 123 Street
Edmonton, AB T5N 1P3
Phone 780-447-4577