Alberta Pork on the Fairmont Hotel Macdonald Patio

Fairmont Hotel MacDonald Taste of Alberta BBQ Kitchen Board.

Executive Chef Jiju Paul and his culinary team at the Fairmont Hotel Macdonald have been making up for all that lost dining out time during the pandemic with a new summer patio menu that will have your mouth watering. Since restrictions eased on July 1, 2021, Edmonton’s best patio has been packed with hotel guests and local diners looking for a great bite of BBQ to enjoy with that stunning view of the city’s river valley.

Fairmont Hotel MacDonald Executive Chef Jiju Paul

Chef Paul invited me to check out his new Confederate Lounge & patio all day BBQ summer menu packed with Alberta Pork, specifically the Taste of Alberta Barbeque Kitchen Board.

The Taste of Alberta Barbeque Kitchen Board includes:
smoked pork ribs, chorizo sausage, pulled pork, smoked brisket, cheddar and jalapeno cornbread, grilled corn, and BBQ spiced fries for $75. 

 

The sweet and savoury smell of BBQ is hard to ignore on the Mac patio as the culinary team has two tents set up in the garden for immediate temptation and BBQ gratification. While the Taste of Alberta BBQ kitchen board is ideal for sharing, all of the Alberta pork items can be ordered individually.

The Taste of Alberta BBQ Kitchen Board at the Fairmont Hotel MacDonald is best enjoyed on the patio with a friend. Thank you to Edmonton blogger Linda Hoang for joining me for some Alberta Pork on the patio.

Garam Masala Slow Cooker Ribs

I live in an apartment building that does not allow BBQs, so my outdoor rib grilling options are limited. Over the years, I have tried many cooking methods, but my favourite way to cook ribs is likely to make professional chefs and BBQ pit masters alike cringe – I use my slow cooker.

I’m not sure if it is an urban cooking legend or just it was just me, but I was convinced that you had to add liquid when using a slow cooker. I was wrong. I’ve cooked baby back ribs, side ribs, and for the pork in this recipe photos – breast bones, all in the slow cooker. Each time they produced fall of the bone, fork tender ribs from slowly braising in the fat from the ribs that slowly releases during cooking.

This three ingredient recipe couldn’t be easier 

Garam masala is an aromatic spice mix used commonly in Indian cuisine comprised of cinnamon, mace, peppercorns, coriander, cumin, and cardamon – and it pairs wonderfully with pork.

Some slow cooker recipes call for browning or searing meat before adding to the slow cooker, but I’ve tried this method several times and been able to eat straight from the cooker with satisfaction. Occasionally I will throw them under the broiler for a few minutes to crisp them up, but the extra step is optional.

* This recipes produces a dry rib. For those who like their ribs saucy, add sauce to the ribs in the slow cooker 30 minutes before service.

What you’ll need…

  • 1.5 pound of pork ribs, sliced into 1-2 bone segment
  • salt to season
  • 3 tbsp garam masala

Directions:

  1. Generously season the ribs with salt, and then rub the garam masala onto each rib segment.
  2. Add the ribs to the slow cooker and cook on low for 6-7 hours.
  3. Remove from the slow cooker and enjoy warm.

Nov 14, 2019 Swine & Dine with Drift at the Shamrock Curling Club

SWINE AND DINE WITH DRIFT AT THE SHAMROCK CURLING CLUB
THURSDAY, NOVEMBER 14, 2019, 6 P.M.

 

The Drift Food Truck Swine and Dine event that Nevin and Kara Fenske hosted at the Shamrock Curling Club last November was so good we all decided it should happen again. Check out the recap and you’ll understand why the event was a sell out.

From 6 – 8 p.m. on November 14, 2019, the Shamrock Curling Club will play host to our next Swine & Dine dinner, where Drift will be sharing a  multi-course menu for $45 (served up while the ladies league battle it out on the ice). Curling club etiquette is to leave your winter boots at the door, so be sure to wear your fancy socks (or at least the ones without any holes).

This is the only Swine & Dine where you get to enjoy Alberta pork from appetizer to dessert at a curling club. Space is limited for this special event, so you better hurry hard if you want a seat at the shared tables. Please email your reservation request to info@driftfoodtruck.ca and for payment confirmation.

Drift Concession at the SHAMROCK CURLING CLUB
9330 – 80 Avenue
Edmonton, Alberta  T6C 0T9
Can’t Swine & Dine but need your Drift fix? visit www.driftfoodtruck.ca/hours-and-locations or use the Streetfood App for the most up to date hours).

 

Recap: Swine and Dine at Say Uncle

On July 16 and 17, Say Uncle, one of Edmonton’s newest restaurants, played host to back-to-back Swine and Dine dinners. Opening on 104th street downtown in late May, Chef Uncle is a self-described modern dive bar generated from the owners of Edmonton’s Sandwich & Sons, Northern Chicken, and Prairie Catering.

Chef Andrew Cowan, who has three Swine & Dines under his belt at three different restaurants, happily agreed to host a Swine and Dine at Say Uncle, and then handed over the reins in the kitchen to chef Trevor Moan. Moan’s five-course menu for $50, including tax and gratuity, featured Alberta pork from appetizer to dessert, as well as variations for regular Say Uncle menu items.

SAY UNCLE’S SWINE AND DINE MENU

 

FIRST COURSE
Poutine Croquette

A departure from Say Uncle’s traditional poutine, chef Moan served cornmeal crusted potato croquettes with a cheese curd mornay and beef & pork gravy.

SECOND COURSE
Daikon (Not) Radish

Traditionally a vegetarian dish on the Say Uncle menu, chef Moan porkafied the dish by wrapping the daikon in bacon and accompanying it with Robouchon (butter and cream loaded) mashed potato, pearl onions, pork belly jam, and a garlic crumb.

THIRD COURSE
Carrot Terrine

To ensure we got a healthy dose of vegetables, and satisfy the all pork requirement of a Swine and Dine, chef Moan served rainbow carrots braised in Alberta pork lard alongside parsnips and mustard greens.

FOURTH COURSE
Peameal Pork Chop

Inspired by peameal sandwich off a Northern Chicken menu (which can be traced back to chef Cowan’s Ontario roots and obsession with peameal bacon), chef Moan served a succulent peameal crusted pork chop topped with maple pickled mustard seeds. The dish was accomapanied with an Alberta pulse packed succotash and broccoli butter cream.

DESSERT
Alberta Pot De Crème

Chef Moan shared that he likes custard desserts, so he decided to share a pot de crème with Bourbon sauce and topped with crispy pork crackling.

Say Uncle
10184 – 104 STREET • 1.780.540.5369 • HELLO@SAYUNCLE.CA
11AM – 1AM DAILY, CLOSED EARLY ON SUNDAYS