Swine & Dine with Drift Food Truck at the Shamrock – Nov 29, 2018

Have you ever wondered what food truck operators do during the cold winter months in Alberta? Well in Edmonton, Nevin and Kara Fenske have found the ultimate partnership to satisfy the Drift Food Truck pork-belly sandwich cravings of their loyal customers throughout the year, by taking over the concession at the Shamrock Curling Club.

Now well into their second indoor season, Drift owners Nevin and Kara and their crew of merry staff are serving up stadium nachos, buttermilk fried chicken, and of course their legendary pork-belly sandwiches to a legion of curlers, as well as the general public who is in the secret they have moved indoors during the winter season.

At 6 p.m. on November 29, 2018, the Shamrock Curling Club will play host to our next Swine & Dine dinner, where Drift will be sharing a four-course menu for $45:

Drift Swine & Dine at the Shamrock:

1st – Pork Rillette
2nd – Roast Winter veg salad, with Potato & Pork Croquettes
3rd – Roast Pork with Potatoes & Cider Braised  Cabbage
4th – Apple & Bacon Fritters

Space is limited for this special event, so you better hurry hard if you want a seat at the shared tables. Please email your reservation request to info@driftfoodtruck.ca and for payment confirmation.

For those looking for a bite of Drift, you can head to the Shamrock until March for a taste. The Drift Concession is located on the main floor of the Shamrock Curling Club.

Drift Concession at the SHAMROCK CURLING CLUB
9330 – 80 Avenue
Edmonton, Alberta  T6C 0T9

Those looking for a tasty beverage or a game of darts can head on upstairs to the lounge. (Please visit www.driftfoodtruck.ca/hours-and-locations or use the Streetfood App for the most up to date hours).

Recap: Swine & Dine at Salz

Oktoberfest, the world’s largest beer festival held annually in Munich, Bavaria, Germany, was the inspiration for the latest Swine & Dine at Salz Bratwurst Co. in Edmonton.

While executive chef and Salz partner Allan Suddaby confessed the menu was more Austrian than German, guests at last week’s two-seating Swine & Dine at the bratwurst and beer hall weren’t picky about the geography specifics for the European inspired Alberta-pork packed menu.

The three-course menu for $40 was a sold-out, two-seating event; the optional $10 craft beer pairing from Salz partner Mike Forgie may have had something to do with it.

Chef Suddaby started each of the seatings with Brettljause – which translates to board snacks. Suddaby, who has spent time in Austria, was inspired to share a sampling of food commonly served at Austrian taverns known as Heurigen.
Each board included a cut of house-cured pork shoulder called Schopf, their house pepperoni stick, and my personal favourite of the evening – a minced ham spread called Schmalzfleisch. Chef Suddaby explained that the spread is made with ends of cured meat, which are ground and mixed with pork fat, mustard, and black pepper.
The assortment of meats was complimented with rye bread from Boulangerie Bonjour, Josef cheese made by Winding Road Artisan Cheese, as well as house made gherkins, fresh radishes, dill, and mustard.
Mike pairing the first course with the 4:30pm Stout by Bent Stick Brewing out of Edmonton. He assured everyone that this session stout is the perfect brew to start a meal with and explained that the underlying acidity would help balance the saltiness of the cured pork cuts on our board.
Our main dish was Salz’s version of Sacherwurst, or Sacher Sausage. The menu description of a ‘ridiculously long sausage’ was not an understatement. Chef Suddaby explained how Sacherwurst, a ridiculously long sausage invented at the Hotel Sacher in Vienna, is traditionally served in pairs.
As is customary, our dish was served alongside traditional condiments of mustard and fresh horseradish. Our duo of sausages were served with a beet salad dressed with Styrian pumpkin seeds and pumpkin seed oil. Chef Suddaby shared that the oil, a beautiful forest green with the aroma of roasted nuts, is a very special product from the Austrian province of Styria.
The second beer pairing, a wheat beer with a gentle hop characteristic, was a new taste to many in the room. Mike paired the ridiculously long sausages with a glass of light tasting citrus tasting White Hat Wit by Red Bison Brewery out of Calgary.
For dessert, chef Suddaby shared a simple plum tart. His Obstkuchen, fruit tart, featured a sweet pastry made with leaf lard, cream cheese, a black plum compote, and bacon.
The final pairing of the evening was the Force Majeure IPA by Calgary’s Annex Ale Project. The cloudy and bright IPA is packed with floral, citrus and spearmint. Mike saved this brew for last as it pairs wonderfully with dessert, leaving the palate feeling minty fresh.
Whether Mike and Allan do this Swine & Dine menu again (for those who couldn’t snap up a ticket fast enough), or another S & D menu- I am sure it won’t be their last. Salz is the perfect place to Swine & Dine. A huge thanks to Allan, Mike, and the entire team at Salz for sharing their passion for Alberta Pork and craft Alberta beer with us.
Alberta pork made brats and Alberta craft beers are always on the menu at Salz, so pop in for a bite at this great addition to Edmonton’s Oliver neighbourhood.
Salz Bratwurst Co.
eatsalz.ca
10556 115 St., Edmonton, AB
587-599-7259

Oktoberfest Swine & Dine at Salz Oct 2, 2018

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:

  1. Oktoberfest Swine & Dine at Salz – 5- 7 pm
  2. Oktoberfest Swine & Dine at Salz – 8 – 10 pm

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.

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