Tag: Hundred Bar & Kitchen

Swine and Dine YEG: Hart’s Table & Bar with Chef Cowan

Posted on by Sharman

 

IMG_3351

The first Swine and Dine back in July 2012 was a pork crawl downtown that included a stop at Hundred Bar & Kitchen where Chef Andrew Cowan stuffed my dining companions with a ‘pork and waffles’ dish that included a battered and fried portion of pork atop a bacon waffle. My roommate still talks about it. Chef Cowan has a serious passion for pork – and over the years I have indulged in his house-cured charcuterie, homemade sausages, Tomahawk pork chops, and mouth-watering portions of porchetta at Hundred Bar & Kitchen. 

Chef Cowan recently moved to the newest Century Hospitality location in south Edmonton, Hart’s Table and Bar, which is the location for our next Swine and Dine YEG. There are space for 30 people and his 4 course menu for $40 will be of epic pork proportions. No matter where you live in Edmonton – this will certainly be worth the drive. Call early as this will be a sell out. 

Swine & Dine YEG
Tuesday, October 28, 2014

Hart’s Table & Bar with Chef Andrew Cowan
14229 23 ave
Call 780.488.HART (4278) to reserve your spot

 

Taste of Edmonton: Pork Workshops with Chef Sneazwell & Chef Cowan

Posted on by Sharman
Chef Sneazwell wants to show you how to debone a pig head
Chef Sneazwell wants to show you how to debone a pig head

Taste of Edmonton is just around the corner and this year’s annual food festival is helping swine lovers learn a few tricks from two Edmonton chefs with a passion for pork.

Each afternoon, Sip ‘n Savour will transform into a classroom, where up to 10 participants can learn new culinary skills and recipes while prepping, cooking and eating right along with the chef. Presented by Events Edmonton, each workshop is $25+GST per person. Service fees apply.

The Sip and Savour tent will play host to two sessions focused on how to cook and use unique cuts of pork.

Interested in nose to-tail-cuisine? First up, on July 18th, Chef Alex Sneazwell of El Cortez Tequilla Bar and Kitchen will be showing participants how to break down and debone a pig head, and prepare it for dinner. See how flavourful, from head to toe, pigs can be with this workshop on how to use a very tasty part of the pig.

I attended a pig roast where Chef Sneazwell couldn’t keep his lips off the cheeks. You’ll walk away with from this session with tips and tricks that are sure to impress the next time you host a dinner party.

Deboning Pig Heads with Chef Alex Sneazwell: Friday, July 18,  3 – 4 p.m.
To book your space click here

Chef Cowan breaking down a pig
Chef Cowan breaking down a pig

On Monday, July 21 from 3 – 4 p.m., Chef Andrew Cowan from Hundred Bar & Kitchen will be sharing his love of all things pig when he shows participants how to break down and use different cuts of pork for BBQ.

Chef Cowan invited me into the kitchen when he was breaking down an Irving Farms pig last summer and it was fascinating – his desire to share his love of pork is infectious. In this session you’ll learn his secrets on how to properly brine, smoke, and cook different cuts of meat on the BBQ. Chef Cowan will be showing you how simple it is to prep, cook, and serve pork belly and pork shoulder on the BBQ.

BBQ Pork with Andrew Cowan: Monday, July 21,  3- 4 p.m.
To book your space click here

Chef Cowan’s Off-Menu Pork Dishes at Hundred

Posted on by Sharman

So often I get asked what my favourite restaurant in the city is – my response is always the same. I don’t have a favourite restaurant; I have favourite chefs.

I could never pick just one, but one of my faves in Edmonton is Chef Andrew Cowan at Hundred Bar & Kitchen. Chef Cowan has a serious Passion for Pork that is evident through his hand-crafted charcuterie boards, home-made sausages and the designer cuts of pork he loves to serve on giant wood chopping blogs.

I can’t tell you what my favourite dish at Hundred is either, that’s because every time I go Chef Cowan serves me up something a little different. I’ve had everything from rosemary citrus ribs to poutine fries cooked in pork fat – from porchetta to pate. All I do Chef Cowan a heads up that I will be coming in the next day and he serves up a custom off-menu serving of epic pork proportions.

 

I’m not special (although I certainly feel special when other tables stare in awe at the unique dishes that come to the table). Chef Cowan can serve a chef’s menu or off-menu meal to anyone – you just have to give him some notice.

Normally a three-course meal will cost around $60 a person, but that fluctuates depending on what each group wants. He’ll serve up the VIP treatment for parties of two or large groups and he can accommodate allergies, preferences and severe dislikes. Then he goes to town. Dishes are often served family style and the combinations and possibilities are endless.

It’s best to give him a day or two heads up but if he is not too busy in the kitchen he can do one on the spot. He recommends booking directly through him – you can email him at acowan@centuryhospitality.com or contact him on twitter @chefcowan.

You can check out his Charcuterie video here (your mouth will be watering), and below are some of the pork-a-licious treats I’ve had at Hundred when I’ve pre-ordered Chef Cowan’s off-menu over the past year.

 

Pig out during Edmonton’s Downtown Dining Week

Posted on by Sharman
Braised Irving Farms Bacon at Tzin Wine & Tapas

The Downtown Business Association’s annual Downtown Dining week, Friday March 14 to Sunday March 23, 2014, allows YEG food lovers to enjoy a lunch or dinner for $15, $25 or $50 at some ofEdmonton’s best eateries.

Each restaurant designs a custom, specialty-priced menu exclusively for Dining Week. Each price level comes with a selection of appetizers, entrees and desserts. I’ve had a look through all of the menus, and I’d like to point out these pork-loving restaurants.

For full restaurant and menu listings click here, otherwise check out this Passion for Pork dishes:

THE COMMON
9910 109 St |Edmonton

-Stuffed Pork Roulade & Clams with rice blend

 

THE CONFEDERATION LOUNGE @ The Fairmont Hotel MacDonald
10065 100 St |Edmonton

–Chorizo Pork Burger w Roasted Garlic Aioli, Feta Cheese, Sauerkraut and Brioche Bun

 

THE FREE PRESS BISTRO
10014 104 St |Edmonton

–

The Free Press Bistro's - “The Pulled Pork”

– A sandwich pressed on ciabatta bread with slow roasted pork, BBQ sauce and mozzarella

 

HUNDRED BAR | KITCHEN
10009 101A Ave |Edmonton

-Roast Porchetta Sandwich, fresh ciabatta bun, apple slaw, rosemary fries

or

-Roast Pork Belly, Apple relish, smoked navy beans

 

Hundred Bar & Kitchen - Chef Cowan's Roast Pork Belly, Apple relish, smoked navy beans

SELECT RESTAURANT
10018 106 St |Edmonton

-Sterling Silver Pork Chop, 14 oz. Bone-in cut, pancetta risotto, blackberry gastrique, sautéed vegetables

 

SORRENTINO’S DOWNTOWN
10162 100 St |Edmonton

–Pan-Seared Pork Medallions with chestnut flour, fennel, tomatoes, artichoke bruschetta

 

TAVERN 1903
9802 Jasper Ave|Edmonton

-‘Mac N Cheese’ 3 year Aged Cheddar, Smoked Hamhock & Green Peas
or
-Alberta Pork Shoulder and Crispy Pork Belly, Smokey White Bean Ragout, Braised Cabbage, Tomato Marmalade
or
-Crispy Pork Belly, Fennel Confit, Homemade Salted Pretzel

 

TZiN WINE & TAPAS
10115 104 St |Edmonton

-Braised Bacon With Crostini, Maple Balsamic Apple Compote and Calvados Gastrique

 

WILDFLOWER GRILL
10009 107 St |Edmonton

-Pork Tenderloin with baked bean cassoulet, mixed berry jus,