Love Alberta Pork? Love beer? Then we have a dinner for you.
Chef Steve Buzak is hosting a St Paddy’s Day Swine & Dine YEG at the Royal Glenora Club with a four-course Alberta Pork inspired menu paired with craft beers.
Swine & Dine YEG at the Royal Glenora Club
Thursday March 17, 2016 at 7 p.m.
1st course: Vietnamese Pork Pop with a chili, lime cilantro dressing, Asian greens paired with Grizzly Wheat Ale
2nd course: Jerk Spiced Pork Belly paired with I’m Leaving Today American Pale Ale
3rd course: Double smoked Bacon wrapped Pork Tenderloin with Espresso BBQ Demi Glaze paired with Espresso Stout or our Lead Dog Ale
4th course: Chocolate torte, Caramel, candied bacon bits, praline, marshmallow cream paired with Over the Moon Milk Stout
$75 for four courses + craft beer pairing (includes tax and tip)
Tickets available through Eventbrite
For a second year in a row, Swine & Diners have descended upon The Common in January for a $40 – four-course meal incorporating Alberta pork from appetizer to dessert. Clearly, Chef Jesse Morrison had so much fun creating and serving the all-pork menu last year, that he requested to do it again (clearly he is a lover of local pork).
This year, Chef Morrison added some Asian flavours to Swine & Dine menu, starting things off with Philipino pork asado buns glazed with a sticky coating of honey and topped with shaved truffle. It was a great start to the evening – the consensus at my table was that the pork buns were dynamite.
Our second course of the night featured crispy pig ears with smoked beets & hibiscus. I appreciate when our Swine & Dine chefs use non-traditional cuts of meat. While some people were a bit squeamish about eating a pig ear, I inhaled my portion – felt like a more glamorous version of the piggy puffs I ate as a child.
The main course was a pork a feu pork consommé with pork belly, leek puree, confit parsnips. Chef Morrison swapped out the traditional rice noodles in this the Lao-style soup with a surprise serving of risotto. Warm and savoury – I thought it was a very creative dish that warmed me on cold January night.
To complete our meal – Chef Morrison served a light and refreshing dessert featuring prosciutto sorbet on a bed of crunchy meringue and topped with micro greens.
I want to extend a huge thank you to Chef Morrison, his culinary team, and all the serving staff at The Common for another wonderful Swine & Dine. More than 50 people made it out last night, but for those who couldn’t make the first Swine & Dine YEG of 2016, I encourage you to tweet and message The Common, asking for Chef Morrison to put the pork a feu soup on the regular menu. (It was the favourite dish for many people last night, and I know I would come in for another bowl on a cold winter night).
Our next Swine and Dine YEG will be with Chef Steve Buzak at the Royal Glenora Club in March. Stay tuned for date and menu details.