Indulgence: A Canadian Epic of Food and Wine
June 11, Delta Edmonton South, indulgenceedmonton.ca
This Slow Food Edmonton event teams up local restaurants and food and wine producers to make a signature dish. Here’s what to expect:
Bread Pudding: “I wanted to take a dish you’d expect to see a certain way and twist it into something original,” says chef Lindsay Porter of 4th & Vine. So, she makes this dessert with pickled maitake and beech brown mushrooms from Mona Foods, with roasted garlic tops and a red and white currant reduction. Pinot noir from Mount Boucherie is the perfect wine pairing.
Pork Shoulder: The Marc’s chef, Bryan Cruz, grinds Irvings Farm Fresh meat with pistachio, apple and fennel puree, wraps it in bacon and garnishes it with pickled onion fennel, cornichon and ice cider jelly from Domaine Pinnacle. “The crisp acidity of the apple cider brightens the savoury taste of the pork,” says Patrick Saurette, owner of the Marc.
Vegetable hors d’oeuvre: Nate Box of elm café roasts vegetables in goat butter, finishes them with Valencay cheese from Smoky Valley Goat Cheese and tops them with a micro herb salad. The dish is paired with either Little Straw Winery 2010 pinot rosé or a tapestry blend, or both. “People turn their noses up at rosé, but I think we should be drinking it all summer long.”