Local Eats: Brunch at Nineteen Restaurant

Chef Andrew Fung of Nineteen Restaurant recently launched an innovative new brunch menu with everything from elevated morning classics to Asian fusion breakfast bites – and it’s packed with options featuring Alberta pork.

Here are five Alberta pork dishes to try on Chef Andrew Fung‘s new brunch menu at Nineteen Restaurant:

1. Kare Ramen with Pork Belly – $20

Famous for featuring Asian flavours on his lunch and dinner menu, chef Fung doesn’t disappoint on his brunch menu. Those looking for a savoury bite can slurp up the ramen breakfast bowl made with a Nitamago egg, rye noodles, and a sesame green onion salad in a curried coconut cream sauce. And chef Fung doesn’t limit his breakfast pork options to just bacon and sausage, diners can upgrade the bowl with a hearty portion of pork belly.

2. Five Spice Bao Benny – $14

The classic eggs benny takes on an Asian twist at 19 where chef Fung stacks a grilled steamed bao bun with Irvings Farm back bacon, poached eggs, and Béarnaise sauce.

3. AM Charcuterie – $20

Brunch sounds more sophisticated than breakfast, so why not try the morning charcuterie plate?  Chef Fung is showcasing a daily selection of cured meats from the Secret Meat Club in Edmonton, served alongside avocado, balsamic marinated peppers, poached eggs, hummus and spicy wonton chips.

4. XIX Big Breakfast – $13

Chef Fung elevates the classic farmer’s breakfast of two eggs with Irvings Farm back bacon, Valbella sausages, and potato hash.

5. Chevre Scamble – $16

Alberta pork is just the accompaniment on the chèvre scramble, but the dish is not to be overlooked. The generous portion of chèvre, which is accompanied by Four Whistle Farm eggs, pecorino and a tomato-bacon jam, is the real star on this elevated breakfast scramble. 

Brunch is available at both Nineteen Restaurant locations in Terwillegar in southwest Edmonton as well as St. Albert.




Chef Massimo Capra’s Old Fashioned Roasted Quails with Pancetta

Chef Massimo Capra's roasted quails with pancetta

Chef Massimo Capra treated guests at the first and second package at this year’s Fairmont Jasper Park Lodge Christmas in November to a culinary session filled with bold flavours, pasta making tips, and more than a few good laughs.

Chef Capra encouraged guests to go outside their comfort zone and try introducing quails to their holiday menu this season. The recipe is easy to follow, yet this delicate looking bird wrapped in pancetta makes for a high impact dish on a plate – your guests will think you spent all day in the kitchen.

Try your local butcher or the Italian Centre for quail, and source locally produced pancetta at your local butcher shop or Valbella Gourmet Foods, from Canmore, whose products are also available at Sunterra Market.

Old Fashion Roasted Quails with Pancetta
Recipe courtesy of Chef Massimo Capra

serves 4 portions

8 quails, washed and dried (boneless quails also work well)
16 slices pancetta
1 bunch rosemary
salt and pepper to taste

8oz white wine
1 cup white onion, julienne
10 cloves garlic
2 oz olive oil
2 oz butter

Season the quails with salt and pepper inside and out, stuff a piece of rosemary inside each of them and cover clove of garlic, wrap each quail with pancetta.

Cover the bottom of a baking dish with the onions, sprinkle some oil and butter, and lay the quails on top.

Start the cooking on top of the stove and then place the pan in a preheated oven at about 375F for 10 minutes.

Sprinkle the wine over the quails and let cook for another 20 minutes. To prevent from burning the quails cover with tin foil. Remove the birds and retain the sauce. If needed simmer down the sauce until creamy. Adjust the seasoning and keep aside.

4th Day of Christmas – 4 Pork Sausages from Valbella Gourmet Foods

On the 4th day of Christmas I will treat myself to four leek & cabbage pork sausages from Valbella Gourmet Foods!

Valbella Gourmet Foods was established in 1978 by Walter and Leonie von Rotz in Canmore. What began as a small 1,000 sq.ft. plant has progressed over the last 30 years into a 25,000 sq.ft. production plant. Their European style sausages, ham and air dried meats stand out thanks Valebella’s commitment to excellence paired with its European tradition. Having sampled a wide selection of their sausages, cured meats and treats during Christmas in November at the Jasper Park Lodge, I can vouch that their products are incredible. 

In Edmonton you can easily pick up their products at Sunterra Market or at Acme Meat Market (where I picked up my sausages). For a European-inspired meal using the sausages I picked up try the recipe for Sausage & Leek Hash below.


Sausage & Leek Hash


1 tsp canola oil

4 Valbella leek & cabbage sausages

4 potatoes, cooked and sliced

1 cup cooked, sliced leeks

1 tsp creamed horseradish

1/3 cup sharp cheddar, grated



  1. Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes on low/medium heat until well browned. Remove the sausages, then slice them on the diagonal and set aside.
  2. Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season with salt and pepper and stir to combine.

1st Day of Christmas – Honey Ham Benny at Culina Muttart

12 Days of Christmas – The Alberta Pork YEG edition

December is upon us and I would like to take the classic 12 days of Christmas tradition and give it a modern culinary twist. For the next 12 days I am going to share some of my favourite Alberta Pork treats to buy,  bake or make and share for this holiday season.

So, on the first day of Christmas I wish to share with you….

a Classic Eggs Benedict served with Valebella honey ham for brunch at Culina Muttart! Brunch is my favourite meal and I think this is a wonderful  way to show your love this holiday season by taking a friend or family member for Sunday Brunch featuring a delicious bite of locally raised and produced Alberta Pork.