Slow Food Edmonton hosted a patio pig roast at Kathryn Joel’s Get Cooking Edmonton’s new location at MacEwan University!
The noble oink was provided by Irvings Farm Fresh, lamb meatballs featuring lamb from Tangle Ridge Ranch, and appetizers were provided by St. John’s Institute.
Seasonal greens came from Ryan and Cathy’s Reclaim Urban Farm, who also provide most of SJI’s freshly cut salads and veggies.
The menu was beautifully composed, starting with traditional Ukrainian borshch in a shot glass and pyrizhky with dill cream sauce on the side! (see picture)
Next came the Moroccan Lamb Kefta, cooked with lamb provided by Tangle Ridge Ranch, accompanied with the best greens one can ever taste provided by Reclaim Urban Farm!
Main course was the China Box Roasted Berkshire pork, provided by Irvings Farm Fresh, paired with delicious traditional Spanish vegetable paella, once again with veggies provided by Reclaim Urban Farm!
Last but not least, the delicious dessert could not have been a better complement to the whole menu: Poached rhubarb (provided by Reclaim Urban Farm) with shortbread & iconoclast coffee, served with Italian meringue, fresh strawberries and toasted slivered almond!
Thanks to Slow Food Edmonton and Get Cooking Edmonton for allowing SJI an inside view of how a chef’s inspiration can turn the simplest most tasty ingredients into delicious gourmet cuisine!