Taste of Edmonton, Edmonton's favorite food event, hits Sir Winston Churchilll Square this weekend (July 16-25) and Alberta Pork will be along for the yummy ride. We will be sponsoring one of the Sip 'n Savor evenings, Pork 'n' Pinot, on July 22 where four local chefs (Eric Hansen, David Omar, Steve Buzac and Mike Nguyen) will be serving up a variety of delicious Alberta pork appies to a hungry throng. Sorry but this event is sold out!
From July 22-25, Events Edmonton will also be hosting the Canadian Food Championship at Centennial Plaza, just south of the Stanley Milner Library. There are 6 categories to compete in and Alberta Pork is sponsoring the Bacon category (a no brainer) - that event takes place July 22 from 9:30am to 11am. This is a qualifying event to determine who will become part of Team Canada at the World Food Championship For more info on either event check out tasteofedm.ca or canadianfoodchampionships.ca
Haw The Common’s Tressa Heckbert and Chef Jesse Morrison showing off Pork Belly Lettuce wraps at Taste of Edmonton
This weekend I spent an afternoon at Taste of Edmonton in search of all things pork and this year’s menu line-up did not disappoint. From bacon bullets to pork belly lettuce wraps, pig was a popular ingredient for many of this year’s vendors. If you like pork as much as I do, you still have six days to head down to Taste of Edmonton to enjoy these swine-filled dishes. So head on down to Churchill Square and taste-test some treats from some of Edmonton’s locally owned and operated restaurants.
“Clubhouse” with chicken and bacon kota with tomato chutney – locally sourced and gluten-free dish from Culina. (3 tickets)Bacon wrapped scallops with corn salsa – a new gluten-free dish from Mercer Tavern (3 tickets)Chicken masala perogies with sautéed bacon and onion from Select. (2 tickets)Chef Owen Wittinger of Select dishing up Mac ‘n cheese with maple baconBacon Bomb Slider from BBQ Smokehouse (three ticketsSmokehouse BBQ – Smoked Rib tips (3 tickets) & Mini bacon jalapeno corn muffins (2 tickets)Smokehouse BBQ’s Smoked Rib Tips at Taste of EdmontonDry ribs from Hawkeyes Too (3 tickets)
BBQ pork spring rolls from Hong Kong Bakery (3 tickets)
Pork belly lettuce wraps – locally sourced and gluten free dish from The Common (4 tickets)
Chef Sneazwell wants to show you how to debone a pig head
Taste of Edmonton is just around the corner and this year’s annual food festival is helping swine lovers learn a few tricks from two Edmonton chefs with a passion for pork.
Each afternoon, Sip ‘n Savour will transform into a classroom, where up to 10 participants can learn new culinary skills and recipes while prepping, cooking and eating right along with the chef. Presented by Events Edmonton, each workshop is $25+GST per person. Service fees apply.
The Sip and Savour tent will play host to two sessions focused on how to cook and use unique cuts of pork.
Interested in nose to-tail-cuisine? First up, on July 18th, Chef Alex Sneazwell of El Cortez Tequilla Bar and Kitchen will be showing participants how to break down and debone a pig head, and prepare it for dinner. See how flavourful, from head to toe, pigs can be with this workshop on how to use a very tasty part of the pig.
I attended a pig roast where Chef Sneazwell couldn’t keep his lips off the cheeks. You’ll walk away with from this session with tips and tricks that are sure to impress the next time you host a dinner party.
On Monday, July 21 from 3 – 4 p.m., Chef Andrew Cowan from Hundred Bar & Kitchen will be sharing his love of all things pig when he shows participants how to break down and use different cuts of pork for BBQ.
Chef Cowan invited me into the kitchen when he was breaking down an Irving Farms pig last summer and it was fascinating – his desire to share his love of pork is infectious. In this session you’ll learn his secrets on how to properly brine, smoke, and cook different cuts of meat on the BBQ. Chef Cowan will be showing you how simple it is to prep, cook, and serve pork belly and pork shoulder on the BBQ.
BBQ Pork with Andrew Cowan: Monday, July 21, 3- 4 p.m.
To book your space click here
