Recipe: The Common’s spring chicken stuffed with ground pork

From March 8-17, 2019, Edmonton’s Downtown Business Association will be celebrating the 15th anniversary of Downtown Dining Week (DTDW). This year, the 10-day event will include special fixed-price lunch, dinner and brunch menus from nearly 50 participating Downtown restaurants.

The Common‘s chef Jesse Morrison- Gauthier, who holds the record for hosting four Swine and Dine dinners, is featuring a spring chicken stuffed with ground pork and served with Swiss cheese, potato puree and beans as an option for his $30 DTDW dinner menu. The Common is always a favourite among DTDW diners, and with a gluten-free pork dish on the menu, you can be sure I’ll stopping it to try this three-course dinner:

Course 1 (choose one)
Goat Cheese Gratin –  leek, potato and beet juice (gluten free, vegetarian)
March Salad – beet, yam, sesame brittle, rocket, creme fresh, and pomegranate dressing (gluten free, vegetarian)
Beef Sashimi – rib eye, morels, popcorn, and miso vinaigrette

Course 2 (choose one)
Moroccan Stew – chickpea stew with arancini, pickled cabbage, and grill bread (vegetarian, gluten free bread avail)
Spring Chicken – stuffed with ground pork, Swiss cheese, with potato puree and beans (gluten free)

Course 3
Banana Split – Brûléed banana, pineapple ice cream, brownie, and strawberry coulis (gluten free, vegetarian)


Swiss cheese, with potato puree and beans
Serves two

Chef Morrison- Gauthier happily shared his recipe for his pork-stuffed chicken. Pop into The Common from March 8 – 17, 2019 for a taste of the original, which is sure to taste best with one of the Common’s signature cocktails.

What you’ll need…

2-6 ounce chicken breasts, skin on
1 cup ground pork
¼ tsp paprika
¼ tsp oregano
¼ tsp onion powder
1/8 tsp garlic powder
1/8 tsp cayenne pepper
¼ tsp brown sugar
½ tsp red wine vinegar

2 slices Emmental cheese

1 large starchy potato such as russet
1 small leek
3 tsp salted butter

½ cup canned kidney beans
¼ cup blanched green beans
¼ cup cooked black beans
¼ cup blanched corn niblets
10 cherry tomatoes, halved
1 bunch fresh flat leaf parsley
1 tbsp first press (also known as cold-pressed) Alberta canola oil
2 tbsp sherry vinegar
salt and pepper to taste



For the chicken

Pre heat oven to 420 degrees F

Cut a pocket into the chicken breast by horizontally slicing into the side and unfold the chicken.

Combine the ground pork with all the spices, herbs, sugar and vinegar. Mix well so all the ingredients are combined. Making small patties, put the ground pork onto the bottom fold of chicken making sure the ground pork is tucked nicely inside.

Lay the slice of Emmental cheese on top of the ground pork and close the remaining flap on top.

Heat a frying pan up with 1 tbsp canola oil and sear the chicken breast on both sides. Finish in oven with a weight on top of the chicken breasts and cook until the internal temperature reaches 170f / 70 c.


For the potato puree

Cut and dice the leek and rinse thoroughly then sweat in a small sauce pan with 1 tsp butter until soft.

Peel and dice potato while leeks are sweating then add to small sauce pan, fill with water to just cover and cook until fork tender. Once potatoes are fork tender remove from heat and let stand five minutes.

Drain all water and transfer to a food processor and blend while still hot adding the 2-remaining tsp of butter in slowly. Season with salt to taste.


For the Beans

Combine all beans, corn, tomatoes in a large bowl and marinate in sherry vinegar. Chop fresh parsley and combine with bean salad and add first press canola, s 7 p and toss in bowl.

For plating: lay down potato puree first, then bean salad, once chicken is cooked slice into medallions and place on top of bean salad. Deglaze frying pan with some of the juice from the bean salad and drizzle pan juice atop chicken. Enjoy!

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
 (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 to reserve your spot. Please identify any allergies at the time of booking.

Recipe: Braised Warm Cabbage Salad with Bacon

When Chef Jesse Morrisson-Gauthier hosted Swine & Dine at The Common back in January I fell in love with a braised warm cabbage salad with bacon that he served up with sausages. My boyfriend, who strongly dislikes cabbage, even commented on how good it was.

I had hoped the dish would make another appearance on their regular menu, so I was overjoyed when I saw that Chef Jesse was featuring as an appetizer option on his Downtown Dining Week dinner menu. For just $28 you can experience Chef Jesse’s three-course dinner menu at The Common – including this recipe for his braised warm cabbage salad with bacon.

The Downtown Business Association of Edmonton‘s Downtown Dining Week is March 10 – 19, 2017; I strongly recommend you try Chef Jesse’s salad at The Common this week before recreating at home.

Braised Warm Cabbage Salad with Bacon
Recipe courtesy ofChef Jesse Morrisson-Gauthier of The Common
Serves 4

What you’ll need…

1 large green cabbage

1/2 white onion
5 oz chopped bacon
1/4 cup butter
3 oz white wine
2 tbsp fresh parsley
2 tsp fennel seed
1 tsp caraway
2 tbsp goat cheese
1/4 cup heavy cream
salt & pepper, to taste
assorted micro greens for garnish


1.  Quarter and core cabbage, removing outer leaves.and discard. slice into fine julienne.
2.  Slice onion into julienne and combine with cabbage.
3.  In a wide-bottom pot add butter, bacon, cabbage and onion  and cook on medium heat for 10 minutes or until soft.
4.  Add fennel seed, caraway and white wine and continue to cook for 5 more minutes.
5.  Add goat cheese, whipping cream and parsley and turn off heat allowing ingredients to combine.
Plate onto four warm plates and finish with micro herbs. Enjoy!