Swine and Dine at Otto Food & Drink January 31, 2019

Have you been in Swine and Dine withdrawal? Well get ready to kick-start the new year with a healthy dose of Alberta pork. We are excited to announce that Alberta Pork is kicking off our 2019 season of Swine and Dine with chef Steven Furgiuele of Otto Food and Drink in Edmonton.

On Thursday, January 31, 2019, chef Furgiuele (who has transitioned his incredible Fuge Meats sausage skills exclusively to Otto) will be sharing his passion for pork with this four-course meal, featuring Stonepost Farms’ Alberta Pork from appetizer to dessert:

Smoked ‘Apple Butter’ Pork Crostini
pink lady apple, pomegranate, arugula, potato sourdough

Cotechino Salsiccia
farro, soffritto, preserved lemon, franciacorta

Cena Della Domenica
rapini & crotonese salsiccia, smoked tomato-pork sugo, roasted parsnip, hazelnut picada, fresh bread

gluten-free fritters, sanguinaccio dolce


Don’t let the Italian terms on the menu confuse you (chef Furgiuele will explain all at dinner). Chef Furgiuele tells us he wanted to share a no-fuss, comfort food menu that will feature a big main-course family-style affair of delicious foods. Tickets are $55 which includes the meal, gratuities and tax. This one is sure to sell out; seating is limited.

Swine and Dine at Otto Food & Drink
Thursday, January 31, 2019, at 6 pm
11405 95 St, Edmonton, AB T5G 1L3
$55 (including tax and gratuities)
Tickets available on eventbrite


Recipe: Smoked Maple Pecan Pie

Over on the Servus Credit Union food stage at this year’s Porkapalooza in June, Taste Alberta put together a great lineup of chefs and meat masters to share cooking tips and tricks. Chef Steven Furgiuele of Fuge Fine Meat proved that barbeque isn’t only about the meat when he hit the food demonstration stage, sharing a recipe for smoked maple pecan pie that he made using pure Mangalitsa pork lard sourced from Alberta Pork producer Country Accent.

Steve smoked up his pecans as well as his maple pecan pie using a Louisiana Grills; however, for those of us who live in apartment buildings who don’t allow BBQs (insert crying sniffle sound), I’ll just have to make do baking this pie in the oven instead.

Smoked Maple Pecan Pie
Recipe courtesy of Steven Furgiuele, Chef & Salumiere |Owner|FUGE Fine Meat Inc.

Dough (enough for 2 x 9in pies)
1 ½ cup All Purpose Flour + extra for dusting
1 ¼ cup Gold Forest Grains Red Fife (or generic whole wheat)
1 tbsp Brown Sugar
¼ tsp Baking Powder
½ tsp Baking Soda
½ lb Pure Lard
1 Egg yolk (large)
1 tbsp Vinegar, apple cider
1/3 cup Water (cold)

Combine the first set of dry ingredients and combine thoroughly.
Using a fork (or your finger tips) mix in the lard until it resembles little pellets.
Add the yolk and vinegar and mix slightly.
Add the water, only as needed, until the dough just comes together.
Flatten the dough to a disc shape, wrap in plastic and place in the fridge for an hour to firm up.

Constructing the pie
¾ cup Salted Butter
1 cup Brown Sugar
½ cup Golden Corn Syrup
¼ cup Maple Syrup 1 Orange, zest (grated fine)
1 tbsp Corn Starch
3 Eggs (large)
2 ½ cup Pecans, toasted (toasted at 250F for 10 minutes w. wood pellet grill)

Melt the butter and sugar until smooth over medium heat.
Remove from the heat and stir in the syrups and zest; allow to cool slightly.
In a separate bowl, whisk the corn starch and eggs until smooth.
Place the pecans into the prepared pie tin. Temper the syrup blend into the egg mixture and mix thoroughly. Pour the liquid mix over the pecans.
Bake at 345F for approximately 45-55 minutes or until visibly set. Allow to cool completely before cutting.

5 sausages to try from Fuge Fine Meat

Steven Angelo Furgiuele Chef & Salumiere | Owner | FUGE Fine Meat Inc.

A few months back I happily supported Steven Furgiuele through his ATB’s BoostR campaign to raise $20,000 to help buy a walk-in curing fridge to help expand his business – Fuge Fine Meat Inc. – and become a local salumiere and sausage maker.

Steve met his goal, so now I’m patiently waiting for a backpack full of meat to cure, which I will receive later this year as part of my financial support of his campaign. In the meantime, I still want to support Steve, and of course, be able to enjoy some of his ready made product. When I saw that he was going to be back at the 124 Grand Market this week, I made a special trip to pick up some sausage.


To make his fresh sausages, Steve sources his Alberta Pork from The Meat Shop at Pine Haven Colony. Here are the five sausage flavours you can pick up at the market:

In addition to the 124 Grand Market on Thursday nights and the French Quarter Farmer’s Market on Sundays, you can also find Fuge Fine Meat sausages at Otto Food & Drink, The Sugar Bowl Cafe, Culina & Dogwood Cafe, Chartier, Tienda Latina, Park Distillery Restaurant & Bar in Banff, and Bonjour Bakery.

I cooked up some of Steve’s Italian Fennel sausages for breakfast on Saturday morning, which I oven roasted along with some duck fat fried potatoes and onions; I really am just a meat and potatoes kind of girl. Connect with and follow Fuge Fine Meat Inc. at:
website: www.fuge.ca
Instagram: @fugemeat