Swine & Dine at Tzin Wine & Tapas May 30

It is clear that Chef Corey McGuire at Tzin Wine & Tapas has a passion for pork. His braised bacon dish featuring a maple balsamic apple compote, apple mayonnaise and served on a crostini with a calvados gastrique routinely makes it on Edmonton’s top dish lists – I’m pretty sure there would be a revolt if he ever tried to take it off the menu.

Last month, I received a call from co-owner Glenn Quinn telling me it was time Tzin hosted a Swine & Dine; I couldn’t have been happier.

Somehow, in a kitchen smaller than the space inside some food trucks, Chef McGuire produces some of the most exquisite and beautifully plated dishes I’ve eaten in Edmonton. Chef McGuire has long been a supporter of Irvings Farm Fresh Alberta Pork, making Alan & Nicola’s Berkshire pork shine.

For Swine & Dine, Chef McGuire has created an eight course tasting menu featuring Irvings Farm Alberta Pork from amuse to dessert:

Smoked bourbon old fashioned
Smoked bourbon | bacon simple syrup | crabapple bitters

Pork liver mousse
Hemp seed cracker | picked shallots

Pork jowl croquetas
Roasted garlic aioli

Roast pork belly
Pork & shrimp bisque | humpback shrimp salsa

Braised pork shoulder ragout
Steamed clams | peppers& onions | cornbread waffle

Grilled pork loin
Tater tots | buttercheese | pork gravy

Smoked pork hock | herbed pork sausage | bomba rice
Apple aioli | green onion

Bourbon butter cake
Bacon caramel

There will be 2 seatings, 5:30 pm – 7:30 pm & 8.00 pm – 10:00 pm. Tickets are $55.00, price does not include tax and gratuity, and wine/spirits/beer will be sold separately. Owners Kelsey Danyluk and Glen Quinn as well as Chef McGuire and the rest of the culinary team are sure to make it a memorable evening. Tzin is an intimate wine bar with limited seating. Swine & Dine is already at capacity, but those interested in attending can still contact the restaurant directly at (780) 428-8946 to be added to a wait list.


YEG’s Little Miss Andrea’s 3 Favourite Local Pork Dishes

Edmonton food and lifestyle blogger Little Miss Andrea may be pint-sized, but the girl has an appetite, and she certainly knows her way around Edmonton’s food scene. 

I asked Little Miss Andrea to share her three favourite Alberta pork dishes that were being served up in Edmonton. In no particular order – she picked these three locally sourced and prepared dishes featuring Alberta pork:

Braised Bacon at Tzin

1. Braised Bacon at Tzin Wine & Tapas Bar

Chef Corey McGuire of Tzin uses Irving Farms bacon to create this sweet and savoury dish incorporating maple balsamic apple compote, apple mayonnaise, crostini, and topped with a calvados gastrique. It has been on the menu for quite some time now, possibly because Chef McGuire may get take some heat if he ever tried to take it off the menu. 

Drift Food Truck - Pork Belly Sandwich

2. Pork Belly Sandwich from Drift Food Truck

One of the first food trucks to hit the scene – Kara and Nevin’s Drift Food Truck signature dish helped make pork belly trendy in Edmonton.  Topped with pickled carrot & daikon, cilantro & chili mayo, this $8 Alberta pork belly sandwich is worth waiting in line for. 

rosti puerco

3. Rosti -Puerco at Rostizado

Andrea is one of many in love with the Rosti-Puerco at Rostizado. Chef Edgar serves up slow-roasted Four Whistle Farms Alberta pork at Rostizado either solo, or accompanied by chicken. Tender and juicy – the slow roasted pork can quickly disappear from their branded platters


Stay tuned for more of Edmonton’s social media darlings to share their favourite Alberta pork dishes around town.












Pig out during Edmonton’s Downtown Dining Week

Braised Irving Farms Bacon at Tzin Wine & Tapas

The Downtown Business Association’s annual Downtown Dining week, Friday March 14 to Sunday March 23, 2014, allows YEG food lovers to enjoy a lunch or dinner for $15, $25 or $50 at some ofEdmonton’s best eateries.

Each restaurant designs a custom, specialty-priced menu exclusively for Dining Week. Each price level comes with a selection of appetizers, entrees and desserts. I’ve had a look through all of the menus, and I’d like to point out these pork-loving restaurants.

For full restaurant and menu listings click here, otherwise check out this Passion for Pork dishes:

9910 109 St |Edmonton

-Stuffed Pork Roulade & Clams with rice blend


THE CONFEDERATION LOUNGE @ The Fairmont Hotel MacDonald
10065 100 St |Edmonton

Chorizo Pork Burger w Roasted Garlic Aioli, Feta Cheese, Sauerkraut and Brioche Bun


10014 104 St |Edmonton

The Free Press Bistro's - “The Pulled Pork”

– A sandwich pressed on ciabatta bread with slow roasted pork, BBQ sauce and mozzarella


10009 101A Ave |Edmonton

-Roast Porchetta Sandwich, fresh ciabatta bun, apple slaw, rosemary fries


-Roast Pork Belly, Apple relish, smoked navy beans


Hundred Bar & Kitchen - Chef Cowan's Roast Pork Belly, Apple relish, smoked navy beans

10018 106 St |Edmonton

-Sterling Silver Pork Chop, 14 oz. Bone-in cut, pancetta risotto, blackberry gastrique, sautéed vegetables


10162 100 St |Edmonton

Pan-Seared Pork Medallions with chestnut flour, fennel, tomatoes, artichoke bruschetta


9802 Jasper Ave|Edmonton

-‘Mac N Cheese’ 3 year Aged Cheddar, Smoked Hamhock & Green Peas
-Alberta Pork Shoulder and Crispy Pork Belly, Smokey White Bean Ragout, Braised Cabbage, Tomato Marmalade
-Crispy Pork Belly, Fennel Confit, Homemade Salted Pretzel


10115 104 St |Edmonton

-Braised Bacon With Crostini, Maple Balsamic Apple Compote and Calvados Gastrique


10009 107 St |Edmonton

-Pork Tenderloin with baked bean cassoulet, mixed berry jus,


Recipe: Dry Rubbed Back Ribs with Warm Potato Salad

Tzin wine bar on 104 street in the warehouse district in downtownEdmonton is home to a soft-spoken chef with menu featuring a number of fabulous dishes with Irving Farms Berkshire pork. The space is eclectic and intimate – you may end up chatting with your dining neighbour as I do each time I go – and you will be amazed at the food that Chef Corey McGuire can pump out at what may the smallest kitchen inEdmonton.

Walk by the unassuming restaurant on 104th and you likely catch a peek through the front window of Chef McGuire prepping for the evening dinner service. The menu at Tzin features a number of carefully crafted tapas including braised bacon and seafood (and sausage) paella. I’ve been gently nudging Chef McGuire for a recipe, and when I gave him a four-day warning I was coming in with my sister, I was happy to see this busy chef had time to write down his Dry Rubbed Back Ribs with Warm Potato Salad recipe for me.

My sister Shawna and I recently dined at Tzin and were excited to walk away with the recipe of our favourite dish that night. Of course, the two Ukrainian sisters went to town on the potato salad and bit every last morsel off the ribs.

Dry Rubbed Back Ribs with Warm Potato Salad

Recipes courtesy of Chef Corey McGuire, Tzin Wine & Tapas

Dry Rubbed Back Ribs


  • pork back ribs
  • 30 ml Rub Seasoning per rack of ribs
  • 1 small onion, sliced
  • chicken stock


  1. Optional -remove membrane from underside of ribs.
  2. Rub the ribs with your favourite rub. Salt and black work fine. Really massage the seasoning into the meat. Wrap in saran wrap and let rest in the fridge for 4 – 24 hours.
  3. Lay some aluminum foil on a baking sheet and place a bed of onions down the center.
  4. Lay the ribs on the onions and add 60 ml of chicken stock.
  5. Loosely wrap the ribs in the foil.
  6. Preheat oven to 325 degrees. Place ribs in one hour. Unwrap and check for doneness – the best way is to poke the meat with a paring knife. If there is not much resistance, the ribs are probably done. If they are still tough, replace the foil and cook in 15 minute intervals until done.
  7. To ensure they are done, cut the end rub off the rack and take a bite. The meat should bite off cleanly, but not fall off the bone.
  8. Ribs can be served immediately, finished on the grill, or chilled and finished on the grill at a later time.


Warm Potato Salad


  • 1 lb Yukon gold potatoes (any potatoes can work; ask the farmer at your local farmers market about what they recommend)
  • 5 strips of bacon, cut in to matchsticks (Irving Farms if available)
  • 2 green onions, chopped
  • ½ red pepper, small dice
  • ½ pink lady apple, small dice
  • 4 tbsp mayo
  • 1 tsp lemon juice
  • 1 tsp apple cider vinegar
  • salt and pepper to taste
  • cold pressed Canola Oil


  1. Clean and dice the potatoes into 1” cubes. I leave the peel on.
  2. Blanc the potatoes in salted boiling water until fork tender.
  3. Strain and toss the potatoes in cold pressed canola oil.
  4. In a non-stick pan, render the bacon over medium heat until it starts turning brown.
  5. Remove from heat and strain off fat, reserving 1 tbsp of fat.
  6. Place the pan over medium to high heat and add the reserved bacon fat, bacon, and potatoes.
  7. Sauté until potatoes are warm through, and start to brown slightly
  8. Meanwhile combine the onion, peppers, apple, mayo, lemon juice, and vinegar in a large bowl.
  9. When potatoes are ready, drain any excess fat from the pan and add the potatoes and bacon to the bowl with the other ingredients. Toss to combine and season as needed with salt and pepper.

To plate – place the potato salad on a large platter with the ribs piled on the top and enjoy!