We love consistency, especially when it involves bacon. September 21, 2019 will mark the 10th anniversary of chef Paul Shufelt’s annual Bacon Day Dinner. Over the years the location and menu may have changed, but one thing has remained the same – the opportunity to mass consume all things packed with Alberta pork in support of charity.
Date: Saturday, September 21, 2019
Time: 6 p.m. – 10 p.m.
Location: Workshop Eatery (Mosaic Centre, 2003 – 91 st SW)
Tickets: $95 – avaialble on eventbrite
This year, the money from all sales will go to support In The Weeds, an organization whose mission is to help create a movement that supports positive mental health in Edmonton’s hospital community. The goal is to raise $30,000 to help kick start this new charity so that hospitality industry professionals can access therapy and support through Momentum Walk In Counselling, and to truly help restaurant workers in Edmonton.
Expect creative dishes involving every part of the piggy, and a whole lot of bacon, as well as a silent auction and raffle including Chartier sourdough once a month for a year, a private chef’s table from Workshop Eatery, a year’s supply of bacon from Irving Farms, Secret Meat Club subscriptions and much, much more.
Mark it on your calendar and grab your tickets before they sell out.
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).
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.
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.
Chef Ryan Hotchkiss and his culinary team were the latest to take on the Swine and Dine challenge – sharing a five-course menu featuring Alberta Pork from appetizer to dessert to a packed house at Bündoklast week.
Throughout the event, chef Hotchkiss showcased a variety of Alberta pork producers and artisans. To start things off, chef Hotchkiss featured Secret Meat Club by Meuwly’s Coppa made with Bear and the Flower Farm pasture raised pork.
For our starter, chef Hotchkiss layered the coppa alongside baby artichoke, hazelnut oil, puffed wild rice, and dressed with a currant vinaigrette. The puffed wild rice added a lovely crunch to our welcome dish which featured a beautifully cured cut from Meuwly’s (which should be opening their store front deli on 124th street any day now).
Our next was one of the best bites of pork belly I have ever had, which is saying something, because I have eaten a substantial amount of pork belly since Swine and Dine started almost six years ago.
Our second course featured a glazed Irvings Farm Fresh pork belly served in a bowl alongside beans and fried leeks in pea broth.
Chef Hotchkiss ladling out my favourite dish of the evening – glazed Irvings Farm pork belly, beans, and fried leeks in pea broth.
I heard from two different guests, that while they normally don’t enjoy pork belly, that the dish was amazing. I would choose this dish again and again should it ever make its way onto the regular Bündokmenu.
Chef Hotchkiss’ gnocchi is a favourite among many of their regular patrons, so I was not surprised to see a handmade pasta on his Swine and Dine menu.
For our pasta course, chef Hotchkiss and culinary team plated a chickpea tagliatelle in a Messinger Meats pork shank ragu with fried chickpeas.
Chef Hotchkiss made me a special gluten-free version of the chickpea tagliatelle, which looked identical to the original. It is the second time I’ve had chef Hotchkiss’ gluten free pasta, and I can easily say both batches made for the best I have had since becoming diagnosed as a Celiac.
I mentioned the glazed pork belly in pea broth was my favourite, but it was a challenge to make that decision as the night went on. The hand-made chickpea pasta was a real treat for me, as was the main course of the evening – a Tonkatsu pork cutlet.
Tonkatsu is a Japanese dish which consists of a breaded, deep-fried pork cutlet, which is often served with shredded cabbage. Chef Hotchkiss and his team served a Messinger Meats Millefeuille tonkatsu stuffed with gruyere cheese, grainy mustard alongside cabbage in honey reduction and yeast.
When I arrived at Swine & Dine last week I ducked in the back to see what chef Hotchkiss and his team were up to in the kitchen. At the time, he told me he was most excited for the dessert because he didn’t use bacon. Rather than keep it simple with a candied bacon – the Bündok team got creative.
For dessert, chef Hotchkiss and his crew served up a Saskatoon semifreddo made with whipped @bearflowerfarm lardo and topped with chicharron and candied hazelnuts. The cool smooth texture of the semifreddo against the crunchy nuts and puffed pork skin made for an interesting bite, which also made for a light and refreshing end to our swine and dine indulgence.
My friend Simone most often skips dessert. Conveniently for my boyfriend, she often hands her Swine & Dine desserts for the set-menu dinners over for him to enjoy. This time, she came to apologize to him because she did an unusual thing – she ate every last bite!
If you have yet to experience a meal at Bündok I hope this blog inspires to add it to your restaurant-hit list. Every meal I have had at Bündok from brunch to lunch to dinner have all been exquisite. Chef Hotchkiss has the ability to take seasonal, local ingredients and make them shine on the plate.
Thank you to chef Hotchkiss and his culinary team for sharing their passion for Alberta pork. It was so good they’ll have to do it again – can’t wait to see what you come up with next time! Until then – check them out at:
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.
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.
