Time to dust off your Lederhosen, cause we’re having our first ever Oktoberfest themed Swine & Dine!
On Tuesday, October 2, 2018, Salz Bratwurst Co. will be play host to a two-seating special event. For $40, you can experience three Bavarian-inspired courses featuring Alberta Pork put together by Executive Chef and partner, Allan Suddaby. Enjoy each course with a paired Alberta Craft Beer, for only $10 more. Live the full Oktoberfest feel with these three pork focused traditional Bavarian courses:
Oktoberfest Swine and Dine at Salz menu:
Brettljause – Board Snacks
dried house sausage. cured roast pork shoulder. ham spread. winding road ‘josef’ cheese. rye bread. gherkins.
Sacherwürstl – Sacher Sausage
ridiculously long sausage. fresh horseradish. marinated beet salad. styrian pumpkinseed.
Obstkuchen – Apricot Tart
apricot. fresh cheese. bacon. house pastry.
Seats are sure to sell out quickly – tickets are available on eventbrite:
Be prepared to meet some new people who also love Alberta pork. Salz is in ‘beer hall’ style with one large communal table and two sets of bar seating. Be friendly, crack jokes, and enjoy dinner together.
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
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
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 Bündoklast 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.
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 Bündokmenu.
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.
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: