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.
On July 16 and 17, Say Uncle, one of Edmonton’s newest restaurants, played host to back-to-back Swine and Dine dinners. Opening on 104th street downtown in late May, Chef Uncle is a self-described modern dive bar generated from the owners of Edmonton’s Sandwich & Sons, Northern Chicken, and Prairie Catering.
Chef Andrew Cowan, who has three Swine & Dines under his belt at three different restaurants, happily agreed to host a Swine and Dine at Say Uncle, and then handed over the reins in the kitchen to chef Trevor Moan. Moan’s five-course menu for $50, including tax and gratuity, featured Alberta pork from appetizer to dessert, as well as variations for regular Say Uncle menu items.
SAY UNCLE’S SWINE AND DINE MENU
FIRST COURSE Poutine Croquette
A departure from Say Uncle’s traditional poutine, chef Moan served cornmeal crusted potato croquettes with a cheese curd mornay and beef & pork gravy.
SECOND COURSE Daikon (Not) Radish
Traditionally a vegetarian dish on the Say Uncle menu, chef Moan porkafied the dish by wrapping the daikon in bacon and accompanying it with Robouchon (butter and cream loaded) mashed potato, pearl onions, pork belly jam, and a garlic crumb.
THIRD COURSE Carrot Terrine
To ensure we got a healthy dose of vegetables, and satisfy the all pork requirement of a Swine and Dine, chef Moan served rainbow carrots braised in Alberta pork lard alongside parsnips and mustard greens.
FOURTH COURSE Peameal Pork Chop
Inspired by peameal sandwich off a Northern Chicken menu (which can be traced back to chef Cowan’s Ontario roots and obsession with peameal bacon), chef Moan served a succulent peameal crusted pork chop topped with maple pickled mustard seeds. The dish was accomapanied with an Alberta pulse packed succotash and broccoli butter cream.
DESSERT Alberta Pot De Crème
Chef Moan shared that he likes custard desserts, so he decided to share a pot de crème with Bourbon sauce and topped with crispy pork crackling.
Say Uncle
10184 – 104 STREET • 1.780.540.5369 • HELLO@SAYUNCLE.CA
11AM – 1AM DAILY, CLOSED EARLY ON SUNDAYS
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.
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.”
