Tag: Irvings Farm Fresh

Visit local pork producers during Alberta Open Farm Days Aug 18-19, 2018

Posted on by Sharman

Alberta Open Farm Days August 18-19, 2018, is a province-wide, two-day event that gives Albertans an opportunity to experience the farm and understand where their food comes from. This year marks the sixth year for the event in Alberta, which gives you the opportunity to meet farmers, experience Ag-tourism in Alberta and taste local foods direct from the producer.

A number of Alberta Pork producers will have open their gates for urban and rural neighbors to stop in for a visit to share stories, see demonstrations, and learn more about the farmers who grow their food. On previous Open Farm Days I have visited Alan and Nicola at Irvings Farm Fresh near Camrose. On their farm you can see their free-range Heritage Berkshire pigs, a meat shop tour, and a retail store. They are opening their doors again this year, and there will also be a lunch featuring pork products (while supplies last). Here is a list of some of the farms across Alberta where you can get up close and personal with Alberta Pork producers:

FARMS

Saturday, Aug 18Shaw Family Farms
Broek Pork Acres
Cloverleaf Colony Farming
Forth Haven Farms
Holmehus Antiques at the Farm with the Good Food
Livlifelivery Farm
Honest Meat Co.
Ophus Ranch
Stonepost Farms
TK Ranch

Sunday, Aug 19
Holmehus Antiques at the Farm with the Good Food
Irvings Farm Fresh
Ophus Ranch
Stonepost Farms

There are also a number of culinary events throughout the province. Local chefs will be teaming up with Alberta producers to offer a memorable series of culinary experiences. This year’s culinary events include something for everyone. Click here for a list of great events where you can enjoy the tastes of Alberta agriculture.

Recipe: Chef Doreen Prei’s Pork Burger

Posted on by Sharman

Summer is in full swing and that mean’s it is full-on burger season. Every second Wednesday all summer long, Kathryn Joel and chef Doreen Prei of Get Cooking Edmonton will be hosting a burger night.

I checked out their inaugural event of the season, where chef Prei was serving up a choice of three burgers, including her legendary fried-egg topped Irvings Farm Fresh Alberta pork burger. Check out their schedule for upcoming dates and menus to try Chef Prei’s original – but in the meantime you can check out her recipe.

Chef Doreen Prei’s Pork Burgers (makes 8 small slider size burgers)
Recipe courtesy of Get Cooking Edmonton

What you’ll need…

400 g ground pork, freshly ground
2 shallot, finely cut
salt and pepper to taste
2 tablespoon fresh chopped parsley
2 tablespoon fresh chopped lovage
1/2 bunch chives, finely sliced (or use green onions)
1 eggs, lightly beaten
1 tablespoon pork, duck or goose fat

To serve: bun, greens and sriracha mayonnaise

Directions:

In a bowl, combine all of the ingredients, mixing with your hands to combine.

Shape into burgers, about 1 cm thick.

Heat a pan over medium high heat, adding pork, duck or goose fat.

Cook the burgers for about 3-4 minutes a side, until caramelized and cooked through. Enjoy!

Recap: Swine & Dine at Tzin Wine & Tapas

Posted on by Sharman

On Tuesday May 30, Tzin Wine & Tapas played host to Edmonton’s latest Swine & Dine. The intimate wine bar on 104th set the table for 36 patrons spread across two seatings; however, the wait list surely would have filled at least another two seatings.

For the event, Chef Corey McGuire created an eight-course dinner featuring Irvings Farm Fresh Alberta Pork from amuse-bouche to dessert.

The evening kicked off with a Smoked bourbon Old Fashioned featuring smoked bourbon, bacon simple syrup, crabapple bitters and topped with a sinfully delicious candied piece of Irvings Farms bacon. The Irvings were on hand to talk to diners at both seatings, explaining that their partnership with Chef McGuire has spanned over eight years, and that his braised bacon dish has certainly led to customers seeking them out at the local farmer’s markets.

The first course of the evening was a Pork Liver Mousse accompanied by a hemp seed cracker and pickled shallots.

If you’ve ever been to Tzin you have seen just how tiny the open kitchen is. On several occasions I have compared it to the size of a food truck – I am always blown away by how much Chef McGuire does with such an intimate space to work with.

Our second course featured a Pork Jowl Croqueta. Sadly, this gluten-free girl couldn’t experience this dish, but I heard from the table the bite was just enough to leave them wanting more (and wishing there were a few more on the plate).

Chef McGuire sourced ingredients from Rob with Effing Seafoods to create two back-to-back surf & turf dishes on his Swine & Dine menu.

A post shared by Effing Rob Tryon (@effingrob) on

For our third course, Chef McGuire and his team served a Roast Pork Belly.

The Irvings Farm pork belly was served alongside a pork and shrimp bisque and a humpback shrimp salsa; yet another dish that left several at our table wanting more.

Throughout the evening, Tzin’s co-owner Glenn Quinn was on hand to help serve up the eight course Swine & Dine – offering suggestions to pair the menu with the restaurant’s unique wine menu.

Up next, Swine & Diners were treated to a Braised Pork Shoulder Ragout served with steamed clams, peppers & onions, and a cornbread waffle.

It was apparent that it was becoming more and more difficult to pick a favourite dish, as Chef McGuire plated the dishes in a way I felt they were getting better and better with each course.

 

The photo credit on the next picture goes to Little Miss Andrea. While I know she enjoyed the Grilled Pork Loin served with tater tots, butter cheese and pork gravy, I know she was not-so-secretly hoping Chef McGuire’s braised bacon would show up on the menu.

Our seventh course of the evening, and last savoury dish of the night, was a beautifully presented paella with smoked pork hock, herbed pork sausage and an apple aioli. 

Although not a classic paella one might find in Spain, the two Spaniards at my table enjoyed Chef McGuire’s dish, and we all did our best to score a crunchy bit, also known as the socarrat.

For dessert, Chef McGuire kept things simple with a Bourbon Butter Cake drenched in caramel and topped with bacon – the sweet and savoury dish completing our eight course Swine & Dine menu.

I would like to thank owners Kelsey Danyluk and Glen Quinn as well as Chef McGuire and the rest of the culinary team for hosting our latest Swine & Dine. In the end – I don’t think I could pick a favourite dish; however, I would gladly do it over if Chef McGuire offered the same menu again.

For those who couldn’t make it or score a seat, Chef McGuire always has a selection of dishes featuring Alberta Pork on the menu; just follow his instagram account for a selection of drool-worthy photos. From his legendary Irvings Farm braised bacon to his selection of house-made sausages, pork lovers can always enjoy a bite at Tzin Wine & Tapas.

Tzin Wine & Tapas
10115 104 St NW, Edmonton
(780) 428-8946

Recipe: Devil’s Cornbread

Posted on by Sharman

Devil's CornbreadWhen my friend Helen took me to Jamie Oliver’s Barbecoa in London I was instantly drooling over the Devil’s cornbread. A cast-iron skillet arrived with cornbread topped with cheese, bacon and herbs. Sadly, it was not gluten free and this Celiac had to admire from afar. Back in my own kitchen I recreated the dish, inspired by the version at Barbecoa, making sure to smother the cornbread in cheese and topping it with some of my favourite Irvings Farm Fresh dry-cured bacon. I always save my bacon grease, which is great to use for savoury dishes like this when you need to grease a cast-iron pan or baking dish.

Ingredients

  • 1 cup yellow corn meal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon coarse salt
  • 1/4 cup unsalted butter melted, plus more for pan
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup shredded cheese (cheddar, mozarella or your favourite)
  • 3 strips of cooked bacon, chopped
  • 2 green onions, chopped
  • 3 tbsp fresh parsley or cilantro, chopped
  • 1 jalapeno, sliced (optional)

Preparation

  1. Heat oven to 375 degrees. Grease a 9-inch cast iron pan or a baking dish.
  2. In a mixing bowl combine corn meal, flour, sugar, baking powder, baking soda and salt in a bowl; set aside. In a separate bowl whisk together butter, buttermilk and eggs. Add the wet ingredients to the dry and mix until just combined, do not over mix. Transfer to prepared pan.
  3. Spread cheese to melt in even layer and top with bacon bits, green onions, herbs and jalapenos.
  4. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a rack for 15 minutes before serving. Enjoy!