Tag: charcuterie

MEUWLY’S – Home to a new breed of Alberta Pork Artisans

Posted on by Sharman

In July, MEUWLY’S, an Edmonton artisan food market selling house-made charcuterie, sausages, and preserves, opened up in the lower level of 10706 124 street.

While the space to the brick and mortar location was under construction, the crew behind MEUWLY’S – Will Kotowicz, Peter Keith and Glendon Tan – introduced their products and built a loyal following of fans through their Secret Meat Club monthly subscription.

I was lucky to get in on the club on more than one occasion – and like those who tasted their product in those boxes, or in local restaurants around Edmonton, I was eager for their doors to open for daily business. (At a MEUWLY’S event hosted at NAIT I probably ate my weight in pate and ham – I couldn’t wait to buy more of their products).

 

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The trio have been preparing for the doors to open for some time – slowly ageing high-quality cuts of Alberta pork for more than a year. When I popped in earlier in September, the guys had just sliced into a country ham that had been ageing for 16 months. The Bear and The Flower Farm ham was a huge hit; the same is to be expected for the Prosciutto that has been hanging for over a year, and are being rationed for special events.

Will, Peter and Glendon were eager to create an opportunity for urban dwellers to access fresh, local goods. For their pork products, that means always working with fresh, local Alberta Pork. In addition to The Bear and The Flower Farm, MEUWLY’S also sources pasture pork from Spragg’s Meat Shop in southern Alberta, as well as Berkshire pig farmers – Irvings Farm Fresh.

A lunch menu featuring a number of sandwiches – like the mortadella, capocollo, and salami topped sandwich – is helping to introduce customers to ingredients and products that are made and sold in house. Among the assortment of cold-cut deli meats, terrines and pates, along with pickled vegetables, chorizo popcorn and house-made condiments, MEUWLY’s a one-stop shop for the ultimate charcuterie board.

 

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Peter told me they are presently bringing in 5-10 pigs per week, putting 1-2 legs away for slow ageing and curing. In addition to walk-in customers, they produce charcuterie for a growing list of Edmonton eateries including District Cafe, Three Boars, Woodwork, and Clementine.

Pop in for a sandwich or a take-away assortment of their artisanal meats -the quality is a Alberta pork-packed flavour that is unique to the MEUWLY’s brand.

MEUWLY’S
10706 124 Street NW
Edmonton, AB T6M 0H1
+1 (587) 786-3560
info@meuwlys.com
 
Monday10:00 — 6:30
TuesdayClosed
WednesdayClosed
Thursday10:00 — 6:30
Friday10:00 — 6:30
Saturday10:00 — 6:30
Sunday10:00 — 5:00
(Closed statutory holidays)

Bacon Day at Workshop Eatery, Sept 15, 2018

Posted on by Sharman

Save the date –Bacon Day at Workshop Eatery is on Saturday, September 15, 2018.

This year’s event, the 9th annual Bacon Day collaboration, will feature Chef Tony Le, Chef’s Andrew Cowan & Matt Phillips of Northern Chicken, alongside Chef Paul Shufelt. Last year, the event raised just over of $25000 for Edmonton’s Youth Empowerment & Support Services (YESS). This year, the culinary crew would like to raise $30,000, and 100% of the $95 ticket price will be going directly towards the charity.

I’ve been a number of these Bacon Day collaborations over the years, and each time I find myself experiencing new dishes and innovative bites of Alberta pork throughout the evening. I asked Chef Shufelt a few questions about this year’s event, how he keeps it creative in the kitchen, and why you won’t want to miss this year’s event.
1. How did Bacon Day in Edmonton get its start, and how has the event evolved over the past 9 years?

Bacon Day began when a regular client, Jerry Aulenbach wanted to host a couple dozen friends for a bacon themed dinner on International Bacon Day (the saturday before labour Day). Actually Andrew and Tony Le cooked most of it, but I had heard that Andrew was saying he would do a bacon dessert. I said I could do a better one, and next thing you know we had a competition. Everyone had a good time, so much so, that we thought we would do it again the next year. Jerry suggested that we raise funds for the Royal Lepage Shelter Foundation, and so we did. In year four we changed the focus of the charity to YESS. Since then we have raised over $100K for YESS. Oh, and I am beating Andrew 5-3.

2. How do you keep coming up with new bacon dishes to serve? And what can guests expect to taste at this year’s event?

It’s not easy to keep it fresh and exciting, something I think any great event faces as the years go by. This year we are bringing back some favourites, like the whole roasted pig, and the long boards of house made charcuterie. The bacon dessert cook off will be back again. We will also be filling our deep fryer with bacon fat and it sounds like we will be featuring bacon fried Northern Chicken. As for the other food surprises, you’ll have to wait and see, as the menu constantly evolves as we get closer to the pig day…er, I mean big day.

3. Do you have a favourite dish from Bacon Days past?

That’s a great question. We have served so many that I would be hard pressed to pick one. I would say I am probably most proud of our charcuterie board last year, as it really showcased the use of the whole animal and our evolution from being just about bacon.

4. Who benefits the most from the event?
Again this year we will be raising funds for YESS (Youth Empowerment Support Services), with the goal of raising $30K for them. 100% of ticket sales, auction sales, and drink ticket sales will go to YESS. Our staff even volunteer their time for this cause. We have a MAJOR announcement to share with everyone this year, one that I hope will really help our peers in Edmonton’s food community, and I can’t wait to share the news.
5. How important is the bacon day dessert challenge for Chef Cowan and you?
What started as pretty fiercely competitive has mellowed out a little bit in recent years. After all, there are only so many new and exciting bacon desserts you can make. I still hate losing though, and always want to see more chips in my jar.
6. What do you love most about the event?
There are so many things I enjoy about this event. I definitely love that it brings our food community together. This year I am especially excited to be sharing the kitchen with Matt, Andrew and Tony, something we haven’t done together in maybe four years, or more. I love how we just get together and cook. We aren’t stuck on a menu, or pigeonholed into specific dishes. We are inspired by pork, but we just get to have some fun with it. Perhaps the best part though, is the chance to give back to the community of Edmonton. While our work is hard, we are truly blessed to be able to do what we do, thanks to those that help support our businesses. It’s a great feeling to give some of that love back!
Tickets for Bacon Day at The Workshop Eatery September 15, 2018 are available now on Eventbrite.

Mangalitsa Pork Butchery & Charcuterie Workshop Feb 28-29

Posted on by Sharman

Country Accent Mangalista Pork
At our December Swine & Dine at the Harvest Room in the Fairmont Hotel Macdonald, chef Serge Jost featured Country Accent‘s Mangalitsa pork throughout his menu. Often called the Kobe beef of pork, this heritage breed has strikingly long hair and fatty, marbled meat which is ideal for curing.

If you are interested in learning more about the breed (or tasting it), you’re in luck. Malorie Aube of Country Accent located in Bawlf, Alberta is organizing a workshop at Vivo Ristorante with Isabell & Christoph Wiesner, the owners of Arche De Wiskentale, Mangalitza Breeding and processing farm in Austria.

Christoph is also the president of IGWÖ, the Mangalitza Pig breeders Union of Austria. He has been breeding Mangalitza since 1999 and most of the genetic currently present in America comes from their farm.

The two day workshop February 28 -29, 2016, costs $400 and includes a dinner and beverage pairing at Vivo Ristorante, 18352 Lessard Rd, Edmonton. Spots are limited – to book your space email Malorie at malorie.aube@hotmail.com

Day 1- How to maximize yield carcass & use Mangalitsa.

Demonstration will include seam butchery, fresh cuts, and what you can do with offals and lard.

Day 2- Charcuterie
Day will include an overview of meat curing around the world, curing & aging technics & methods for whole muscles, sausages, lard.

Not into butchery? No worries. Tickets for to Vivo Ristorante‘s dinner featuring Country Accent’s Mangalista pork created by Chef Michael Hassall on February 28, 2016, are also available. Tickets are 125.00 per person, call 780.756.7710 to reserve your seat. This menu includes beverage pairings:

Insalata
red and butter leaf lettuce, limoncello vinaigrette, dried fruit, fresh fruit, toasted sunflower seeds

Salumi
selection of cured meats, mostarde, pickled vegetables, rosemary crackers, crostini

Capesante
pan seared scallops, mangalitsa lardo, beluga lentils, pink peppercorns

Gnocchi
ricotta gnocchi, red wine reduction, mangalitsa ragu, pecorino

Porketta
Roman-style marinade, roasted beets and carrots, parsnips, sour cherries, mushroom polenta

Oreo
classic oreo with a selection of gelato

 

Chef Andrew Cowan Launching New Menu at Packrat Louie

Posted on by Sharman
Chef Cowan's Pork rillette and chicken liver pate at Packrat Louie
Chef Cowan’s Pork rillette and chicken liver pate at Packrat Louie

Chef Andrew Cowan started as the new executive chef at Packrat Louie on Tuesday April 14, 2014. I had heard through Alan Irving that Andrew had ordered one of his Irving Farms Berkshire pigs for following week, but I couldn’t wait. I gave him four full days at the helm of his new kitchen before I came calling for whatever Alberta pork treat he had ready. 

IMG_0247I have been a loyal fan of Andrew’s since I met him at 100 Bar & Kitchen. I walked in, told him I had an idea for a swine & dine crawl through three restaurants off Churchill Square and he promptly responded ‘sure’. At that inaugural event he treated diners to an enormous helping of pork and waffles, and even accommodated this gluten-free girl; my belly has had a soft spot for him every since. 

Over the years Andrew has treated me to plate after plate of Alberta-pork packed charcuterie boards, porchetta, Fred Flintstone worthy pork chops, and more bacon-topped treats than I can remember. I knew when I took over at Packrat Louie that this chef with a Passion for Pork would create a menu packed with Alberta pork. 

When I popped in for lunch on Saturday Chef Cowan shared a few of his new menu items featuring local pork with me – braised bacon with bacon cream corn and the pork rillette.

Both dishes are available now and there will be plenty more Alberta pork dishes featured on the new menu; as each week goes by I am sure he will be unveiling additions to his charcuterie plate. I hear Packrat Louie’s patio should be open soon – a little sunshine and bacon cream corn sounds like the perfect combination for summer in Old Strathcona.

Packrat Louie
10335 83 Ave
open daily
packratlouie.com

Chef Cowan's braised bacon with bacon cream corn at Packrat Louie
Chef Cowan’s braised bacon with bacon cream corn at Packrat Louie