We love consistency, especially when it involves bacon. September 21, 2019 will mark the 10th anniversary of chef Paul Shufelt’s annual Bacon Day Dinner. Over the years the location and menu may have changed, but one thing has remained the same – the opportunity to mass consume all things packed with Alberta pork in support of charity.
Date: Saturday, September 21, 2019
Time: 6 p.m. – 10 p.m.
Location: Workshop Eatery (Mosaic Centre, 2003 – 91 st SW)
Tickets: $95 – avaialble on eventbrite
This year, the money from all sales will go to support In The Weeds, an organization whose mission is to help create a movement that supports positive mental health in Edmonton’s hospital community. The goal is to raise $30,000 to help kick start this new charity so that hospitality industry professionals can access therapy and support through Momentum Walk In Counselling, and to truly help restaurant workers in Edmonton.
Expect creative dishes involving every part of the piggy, and a whole lot of bacon, as well as a silent auction and raffle including Chartier sourdough once a month for a year, a private chef’s table from Workshop Eatery, a year’s supply of bacon from Irving Farms, Secret Meat Club subscriptions and much, much more.
Mark it on your calendar and grab your tickets before they sell out.
Paella is to Spain what poutine is to Canada – a regional dish that has evolved to be famous across the country. But a dish that is certainly more consumed by Spaniards across their country, and perhaps a better representation of a national dish, would be the humble tortilla. A classic Spanish tortilla (spanish omlette) is made using four ingredients: eggs, potatoes, salt, and olive oil, and is can be consumed at all times of they day.
The first time I watched my boyfriend, who hails from the north of Spain, make a tortilla I was in shock by the amount of oil used to create this vegetarian and gluten-free appetizer. The oil is strained and saved for the next tortilla, or other frying needs in the home. Spain apparently has one of the highest life expectancy rates in the world, so if they can get by on a slice of tortilla a day, I can get over the amount of oil and just enjoy this simple dish. Everyone in Spain would have an opinion on tortilla, who makes the best, but i have learned that my preference is when the inside is not entirely cooked through, and is slightly runny inside.
While the class is tasty, I often prefer tortilla rellena, or stuffed tortilla. As diverse as pizza toppings, I have seen tortillas stuffed with everything from tuna to mushrooms to shrimp. I don’t think you can ever go wrong with a classic ham and cheese, but this could easily be swapped out with bacon and be equally delicious. I know it would be sacraligious to mess with a classic, but this tortilla is an Alberta version. I use Alberta potatoes, Alberta eggs, Alberta pork (I used Meuwly’s honey ham), and I keep it local and sub out the olive oil for 100 per cent made in Canada Canola oil.
What you’ll need…
5 medium or 3 large sized potatoes, peeled, quartered, and sliced into 3 – 5 mm slices
6 large eggs
salt, to taste
1.5 cups of canola oil.
six large pieces of sliced ham
3-5 slices of a soft, melting cheese, such as Gouda, mozzarella, or brie
Directions:
Pour oil into a deep frying pan and bring to a medium high heat while you slice the onion.
First, add the onions and allow to cook while you peel and cut the potatoes.
Add the potatoes, and stir occasionally for approximately 15 minutes while the potatoes cook through and onions have caramelized. To test, poke a piece of potato with a fork – it should break through, but not be mushy. Strain the potato/onion mixture, reserving the oil for future use.
In a large bowl, add six eggs and gently mix until combined. Add the potato and onion mixture to the eggs and gently mix together. Season with salt. Allow the mixture to rest for five to 15 minutes.
Add 1 tbsp of oil back to the pan and bring to medium – high heat. Add half of the mixture to the pan and quickly add a layer of ham, then cheese, then ham again – leaving about 2 cm from the edge of the potato). Add the remaining potato/egg mixture and ensure the potato is covering all the ham and cheese.
Allow to cook for three minutes; the edges should easily separate from the pan.
Now comes the challenging part. Cover with a plate or lid larger than the pan, and flip the tortilla on to the plate. Slide the tortilla back into the pan and allow the raw side cooks for an additional two – three minutes.
Remove from the pan on to a plate. The mixture will continue to cook, so allow the tortilla to rest for at least five minutes, or if you can contain yourself, allow to sit overnight before eating. (Just like a good stew, tortilla often tastes better the next day).
Mark your calendar and secure your ticket; Hot Chefs Cool Beats, proudly sponsored by Alberta Pork, on Thursday, April 25, 2019, is sure to be one of the best culinary events to experience in Edmonton this year.
HOT CHEFS COOL BEATS – THURSDAY APRIL 25, 2019
This year’s event will see an incredible crew of Edmonton chefs take over four levels of the Mosaic Centre, allowing guests to get up close and personal at interactive food and beverage stations. With Alberta Pork as the title sponsor, you can expect to sample some of Edmonton’s best made charcuterie. Get your groove on with an evening full of DJ-spun beats, feel like a chef at the build your own pizza forno station, and be entertained by live ice carving stations, break dancers, and street performers.
All students who participate in the HSCC have the opportunity to apply for a full scholarship to the three-year Cook Journeyman Apprenticeship program at NAIT. The scholarship/mentorship program is designed to recognize the accomplishments of Edmonton-area high school students who have participated in the High School Culinary Challenge and to encourage these students to register in the Cook Apprenticeship Program at NAIT.
The event and the cause is near and dear to the heart of Meuwly’s chef Peter Keith.
“As one of the first scholarship recipients from the Canadian Culinary Fund, I can speak to the incredible opportunity it provides high school students looking towards a culinary career,” explains chef Keith. “The program is doing great things for our food scene in Edmonton and is helping put us on the map as a top culinary destination in North America.”
After a few year hiatus, the event is back, and moving to the Mosiac centre, which is home to chef Paul Shufelt’s Workshop Eatery. Chef Simon Smotkowicz, Culinary Federation National President, first asked chef Shufelt to get involved with HSCC about seven years ago. Since then his participation has evolved from taking on and mentoring a student in his kitchen, to joining the committee, to now chairing the committee.
Over his time with the group chef Shufelt has come to see the incredible benefits of HSCC to Edmonton’s food community.
“We are creating connections with our city’s next generaion of great chefs, nurturing their development and watching them become a large part of our city’s recognition as a premier food destination,” explains chef Shufelt. “Being a part of this event allows to not only give back to our community, but also grow this program into something more.”
In July, MEUWLY’S, an Edmonton artisan food market selling house-made charcuterie, sausages, and preserves, opened up in the lower level of 10706 124 street.
While the space to the brick and mortar location was under construction, the crew behind MEUWLY’S – Will Kotowicz, Peter Keith and Glendon Tan – introduced their products and built a loyal following of fans through their Secret Meat Club monthly subscription.
I was lucky to get in on the club on more than one occasion – and like those who tasted their product in those boxes, or in local restaurants around Edmonton, I was eager for their doors to open for daily business. (At a MEUWLY’S event hosted at NAIT I probably ate my weight in pate and ham – I couldn’t wait to buy more of their products).
The trio have been preparing for the doors to open for some time – slowly ageing high-quality cuts of Alberta pork for more than a year. When I popped in earlier in September, the guys had just sliced into a country ham that had been ageing for 16 months. The Bear and The Flower Farm ham was a huge hit; the same is to be expected for the Prosciutto that has been hanging for over a year, and are being rationed for special events.
Will, Peter and Glendon were eager to create an opportunity for urban dwellers to access fresh, local goods. For their pork products, that means always working with fresh, local Alberta Pork. In addition to The Bear and The Flower Farm, MEUWLY’S also sources pasture pork from Spragg’s Meat Shop in southern Alberta, as well as Berkshire pig farmers – Irvings Farm Fresh.
A lunch menu featuring a number of sandwiches – like the mortadella, capocollo, and salami topped sandwich – is helping to introduce customers to ingredients and products that are made and sold in house. Among the assortment of cold-cut deli meats, terrines and pates, along with pickled vegetables, chorizo popcorn and house-made condiments, MEUWLY’s a one-stop shop for the ultimate charcuterie board.
Peter told me they are presently bringing in 5-10 pigs per week, putting 1-2 legs away for slow ageing and curing. In addition to walk-in customers, they produce charcuterie for a growing list of Edmonton eateries including District Cafe, Three Boars, Woodwork, and Clementine.
Pop in for a sandwich or a take-away assortment of their artisanal meats -the quality is a Alberta pork-packed flavour that is unique to the MEUWLY’s brand.
