Fairmont Hotel MacDonald Taste of Alberta BBQ Kitchen Board.
Executive Chef Jiju Paul and his culinary team at the Fairmont Hotel Macdonald have been making up for all that lost dining out time during the pandemic with a new summer patio menu that will have your mouth watering. Since restrictions eased on July 1, 2021, Edmonton’s best patio has been packed with hotel guests and local diners looking for a great bite of BBQ to enjoy with that stunning view of the city’s river valley.
The Taste of Alberta Barbeque Kitchen Board includes:
smoked pork ribs, chorizo sausage, pulled pork, smoked brisket, cheddar and jalapeno cornbread, grilled corn, and BBQ spiced fries for $75.
The sweet and savoury smell of BBQ is hard to ignore on the Mac patio as the culinary team has two tents set up in the garden for immediate temptation and BBQ gratification. While the Taste of Alberta BBQ kitchen board is ideal for sharing, all of the Alberta pork items can be ordered individually.
The Taste of Alberta BBQ Kitchen Board at the Fairmont Hotel MacDonald is best enjoyed on the patio with a friend. Thank you to Edmonton blogger Linda Hoang for joining me for some Alberta Pork on the patio.
Chef Mridul, who was born and raised in India, is excited to see how he can contribute to the Canadian prairies culinary scene. Excited to be working with Alberta Pork, we are looking forward to Chef Mridul showing off his culinary creativity with a Swine & Dine event in the Harvest Room at the Fairmont Hotel Macdonald later this year. Stay tuned for details, but until then, stay warm this winter with chef’s sweet and spicy Braised Gochujang Pork Belly.
Gochujang, or red chili paste, is a savory, sweet, and spicy fermented condiment that can easily be picked up at an Asian food market and may be available in your local grocery store. Not all grocery stores carry fresh Alberta pork belly, so visit your local butcher to source this affordable and flavourful cut of meat.
Gochujang Sauce
3g brown sugar
5g Gochujang paste (available at Asian grocery stores)
150 Ml Water
optional garnish – chopped green onions, cilantro, and cashews
Directions:
Place pork belly in a roasting pan and cover with all ingredients.
Braise at 320F for 1.5 hours until tender. Remove from pan and allow to cool on a flat tray with something heavy on top to keep pork belly flat while cooling.
Once cool cut pork belly in two inch strips.
Next, combine all the ingredients together in a pan. Bring it to boil and allow the sauce to reduce to half.
In a small pan sear pork belly over medium-high heat until skin is crispy. Add in Gochujang brown sugar sauce and a small amount of water.
Last week Passion for Pork capped off the 2015 Swine & Dine Edmonton dining series with a spectacular five-course meal created by Chef Serge Jost of the Fairmont Hotel Macdonald. The historic hotel is particularly enchanting during the holiday season, with guests entering the lobby to a sky high Christmas tree and hotel replica gingerbread house; it was a beautiful location to host a holiday Swine & Dine.
While some Swine and Dines have a starting time for all diners, this time guests were invited to make a reservation in The Harvest Room anytime during regular dinner service. The result was a restaurant filled with patrons excited experience a culinary adventure incorporating Alberta pork from appetizer to dessert. The price- and incredible $49 a person included a wine or beer pairing option for $19.
Chef Jost and his culinary team treated Swine & Diners to a visually enticing meal which highlighted a local producer who was in attendance last week.
YEG Passion for Pork blogger Sharman, Chef Serge Jost, and Malorie Aube of Country Accent
I had the pleasure of meeting Malorie Aube of Country Accent who raises Mangalista pigs at the family’s farm in Bawlf, Albert. Often called the Kobe beef of pork, the heritage breed has strikingly long hair and fatty, marbled meat which is ideal for curing.
Chef Jost started our evening off by introducing diners to the unique taste and texture of Mangalista pork fat by combining it with sage and cranberries to accompany the house-made bread.
For the amuse bouche we were treated to a pulled pork arancini. The fried risotto ball was complimented with caramelized onion jam and a chipotle raspberry glaze.
For the soup, guests were delivered a bowl with braised pork & white bean ravioli, enokitake mushrooms, chili oil; the pork consommé was poured table side.
As the gluten free girl at the table, my braised pork was modified to a rice-wrapped parcel.
Our surf & turf appetizer was a Creole Spiced “Mangalitsa” Pork Belly & Scallop dish accented with butternut squash puree candied pecans, corn & boar bacon succotash. My friend Gavin sitting at the table next to me had a chance to sample the dish before I did and let me know if I needed any help finishing this dish he could assist. I wasn’t keen to share; as a self-professed pork belly addict – I licked my plate clean.
The entrée was visually stunning and the star of the evening for me. The slow roasted bacon wrapped pork loin was stacked on the most delightful pile of yukon & sweet potato pave and paired with an apple & celeriac puree, roasted baby striped beets, and black currant jus.
I am always curious what our Swine & Dine chefs will come up with for dessert, and Chef Jost did not disappoint. The chocolate peanut butter tart was topped with a crisp piece of chocolate dipped bacon, maple bacon ice cream, hazelnut soil, apple cider gel.
I think there could be a market for The Harvest Room’s maple bacon ice cream.
I would like to thank Chef Jost, his culinary team and the staff and The Harvest Room for hosting us for an incredible evening during the holiday season; your passion for food and love of Alberta Pork was evident with each beautifully designed course.
Stay tuned for upcoming Swine and Dine YEG events in 2016!
Swine & Dine Edmonton will be heading to an Edmonton landmark for a special dining experience during the holiday season. We are excited to announce that on Thursday December 3rd Chef Serge Jost will be hosting a four course dinner for $49, with optional wine or beer pairings for $19, in the Harvest Room at the historic Fairmont Hotel Macdonald. Chef Jost has shared the menu:
Harvest Room Swine & Dine Dinner Menu
Amuse Bouche
Pulled Pork Arancini
Caramelized onion jam, chipotle raspberry glaze
Soup
Pork Consommé
Braised pork & white bean ravioli, enokitake mushrooms, chili oil
Yukon & sweet potato pave, apple & celeriac puree,
roasted baby striped beets, black currant jus
Dessert
Chocolate Peanut Butter Tart
Maple bacon ice cream, hazelnut soil, apple cider gel
The Swine and Dine menu will be available during the regular dinner service on Thursday December 3rd from (5:30 p.m. – 10 p.m.) Contact the restaurant at (780)-429-6424 and request the Swine and Dine menu to make your reservation.
