Recap: Swine and Dine at The Common – 2018 Edition

For the 4th year in a row, chef Jesse Morrison shared his passion for Alberta pork by creating a Swine and Dine dinner at The Common. The annual event is an opportunity for Jesse and his culinary team at The Common Edmonton to get creative with the one-off menu featuring Alberta pork from appetizer to dessert. The price is always phenomenal, $40 for four courses this year, and each time I leave I find myself saying ‘that was better than the last one!’

When The Common hosts their annual Swine and Dine dinners their regular menu is not available, and the kitchen is fully committed to the all-Alberta pork menu. On Thursday, May 31, 2018, the culinary and service team served up 59 Swine & Dine covers, proving that all-pork menu is hip and desired by The Common’s hip and desirable clientele.

My favourite dish was the 3rd course, but the feedback was split among dinners at my table. There were several votes for the appetizer, but I think the winner may have been for the dessert. As one diner at my table said ‘I think we all need more maple brandy pork fat ice cream in our lives.’

This year’s innovative Swine and Dine menu at The Common featured:

1st course: spring Bouchee a La Reine with asparagus and dried ham


The gluten free option on the first course swapped puff pastry for a crispy baked potato

2nd course: Char Siu pork with pickled schezuan salad & lemongrass milk bread

3rd course:  Pork Shoulder with hominy, jus and shaved green bean salad

Dessert: Maple brandy pork fat ice cream with apricot jelly roll & pork soaked apricots

Chef Jesse Morrison prepping his Swine & Dine dessert – Maple brandy pork fat ice cream with apricot jelly roll & pork soaked apricots

 

Chef Jesse Morrison’s Maple brandy pork fat ice cream with apricot jelly roll & pork soaked apricots

Less than 24 hours after he hosted his 4th Swine and Dine dinner, Chef Morrison told me he was already looking forward to creating next year’s menu.

For those who missed it, but still want a bite, chef Jesse Morrison always has an assortment of pork dishes on his menu at The Common. Check it out:

The Common
Cool, contemporary gastro-lounge offering elevated local comfort food, cocktails, DJs & dancing.
9910 109 St NW, Edmonton, AB T5K 1H5
Menu: thecommon.ca
 (780) 452-7333

Swine and Dine May 31, 2018 at The Common

Swine & Dine at The Common
Thursday, May 31, 2018
$40 for four courses

The Common‘s chef Jesse Morrison has a serious Passion for Pork. This month, chef Morrison will host his fourth Swine and Dine, making it the fourth year in a row the 109th street eatery will be featuring an Alberta Pork menu from appetizer to dessert.

1st course: spring Bouchee a La Reine with asparagus and dried ham

2nd course: Char Siu pork with pickled schezuan salad & lemongrass milk bread

3rd course:  Pork Shoulder with hominy, jus and shaved green bean salad

Dessert: Maple brandy pork fat ice cream with apricot jelly roll & pork soaked apricots

The Swine and Dine menu will be available during the following seating times:

  • 6:30 pm
  • 7:00 pm
  • 7:30 pm
  • 8:00 pm
  • 8:30 pm

Contact the restaurant directly at (780) 452-7333 or reservations@thecommon.ca to reserve your spot. Please identify any allergies at the time of booking.

Recap: Swine and Dine at Bündok

Chef Ryan Hotchkiss and his culinary team were the latest to take on the Swine and Dine challenge – sharing a five-course menu featuring Alberta Pork from appetizer to dessert to a packed house at Bündok last week.

Throughout the event, chef Hotchkiss showcased a variety of Alberta pork producers and artisans. To start things off, chef Hotchkiss featured Secret Meat Club by Meuwly’s Coppa made with Bear and the Flower Farm pasture raised pork. 

For our starter, chef Hotchkiss layered the coppa alongside baby artichoke, hazelnut oil, puffed wild rice, and dressed with a currant vinaigrette. The puffed wild rice added a lovely crunch to our welcome dish which featured a beautifully cured cut from Meuwly’s (which should be opening their store front deli on 124th street any day now).

Our next was one of the best bites of pork belly I have ever had, which is saying something, because I have eaten a substantial amount of pork belly since Swine and Dine started almost six years ago.

Our second course featured a glazed Irvings Farm Fresh pork belly served in a bowl alongside beans and fried leeks in pea broth.

Chef Hotchkiss ladling out my favourite dish of the evening – glazed Irvings Farm pork belly, beans, and fried leeks in pea broth.

I heard from two different guests, that while they normally don’t enjoy pork belly, that the dish was amazing. I would choose this dish again and again should it ever make its way onto the regular Bündok menu. 

Chef Hotchkiss’ gnocchi is a favourite among many of their regular patrons, so I was not surprised to see a handmade pasta on his Swine and Dine menu.


For our pasta course, chef Hotchkiss and culinary team plated a chickpea tagliatelle in a Messinger Meats pork shank ragu with fried chickpeas.

Chef Hotchkiss made me a special gluten-free version of the chickpea tagliatelle, which looked identical to the original. It is the second time I’ve had chef Hotchkiss’ gluten free pasta, and I can easily say both batches made for the best I have had since becoming diagnosed as a Celiac.

I mentioned the glazed pork belly in pea broth was my favourite, but it was a challenge to make that decision as the night went on. The hand-made chickpea pasta was a real treat for me, as was the main course of the evening – a Tonkatsu pork cutlet.

Tonkatsu is a Japanese dish which consists of a breaded, deep-fried pork cutlet, which is often served with shredded cabbage. Chef Hotchkiss and his team served a Messinger Meats Millefeuille tonkatsu stuffed with gruyere cheese, grainy mustard alongside cabbage in honey reduction and yeast.

A post shared by Sharman Hnatiuk (@theporkgirl) on


When I arrived at Swine & Dine last week I ducked in the back to see what chef Hotchkiss and his team were up to in the kitchen. At the time, he told me he was most excited for the dessert because he didn’t use bacon. Rather than keep it simple with a candied bacon – the Bündok team got creative.

For dessert, chef Hotchkiss and his crew served up a Saskatoon semifreddo made with whipped @bearflowerfarm lardo and topped with chicharron and candied hazelnuts. The cool smooth texture of the semifreddo against the crunchy nuts and puffed pork skin made for an interesting bite, which also made for a light and refreshing end to our swine and dine indulgence.

My friend Simone most often skips dessert. Conveniently for my boyfriend, she often hands her Swine & Dine desserts for the set-menu dinners over for him to enjoy. This time, she came to apologize to him because she did an unusual thing – she ate every last bite!

If you have yet to experience a meal at Bündok I hope this blog inspires to add it to your restaurant-hit list. Every meal I have had at Bündok from brunch to lunch to dinner have all been exquisite. Chef Hotchkiss has the ability to take seasonal, local ingredients and make them shine on the plate.

Thank you to chef Hotchkiss and his culinary team for sharing their passion for Alberta pork. It was so good they’ll have to do it again – can’t wait to see what you come up with next time! Until then – check them out at:

Bündok
10228 104 Street NW
Edmonton, Alberta

Swine and Dine at Bündok April 18

Save the date! Chef Ryan Hotchkiss will be hosting the next Swine and Dine dinner at his restaurant Bündok on Wednesday April 18, 2018. The five-course menu will be $60 and feature Alberta Pork from appetizer to dessert.

Bündok, which was recently named one of the top new restaurants in Edmonton by Avenue Magazine, is a great addition to the downtown Edmonton dining scene. This event is sure to sell out, so if you have a passion for pork,  contact the restaurant directly at 780 420 0192 or info@bundokyeg.com to book your space.

Swine and Dine at Bündok
Wednesday, April 18, 2018
7:30 pm
$75, Seating is limited (call 780 420 0192)