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June 18, 2012 1280 × 960 Alternative Pork Primals: Belly-Loin Combo
A close-up of the loin with its thick fatback
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The personal website of Edmonton chef Allan Suddaby

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We often use student projects to trial and/or stea We often use student projects to trial and/or steal ideas for future menus. Last term @celia102 and @nenasempanadas were tasked with making a dish featuring chicken marinated in five-spice. They decided to use the spice mix in a confit cure, then leaned into the Asian influence with rice, oyster mushrooms, prawn crackers, and a ginger-infused reduction sauce. It was excellent. So naturally I stole it and put it on the fall menu at Ernest's. Five-Spice Chicken Confit w/ rice cake, king oyster mushroom, bok choi, prawn cracker, and ginger chicken reduction. . . . #fivespice #chicken #confit #yegfood #culinaryschool @naitculinary
Parsnip & Pear Agnolotti w/ brown butter, sage, pa Parsnip & Pear Agnolotti w/ brown butter, sage, parsnip crisps. . . . #parsnip #agnolotti #yegfood #culinaryschool @naitculinary
Panisse with eggplant, zucchini, pickled fennel. . Panisse with eggplant, zucchini, pickled fennel. . . . #panisse #marseille #yegfood #culinaryschool @naitculinary
Petits Farcis . . . #petitsfarcis #yegfood #culina Petits Farcis . . . #petitsfarcis #yegfood #culinaryschool @naitculinary
Pork Belly and Scallops w/ white bean tomato grati Pork Belly and Scallops w/ white bean tomato gratin and braised fennel. . . . #pork #porkbelly #scallop #culinaryschool @naitculinary
Wildererpfandl (The Poacher's Lunch?) - mule deer, Wildererpfandl (The Poacher's Lunch?) - mule deer, morel, semmelknödel, wild onion, kohlrabi sauerkraut. This dish might have a more formal definition, but in my experience is always venison and wild mushrooms with some kind of dumpling, served in a pan (diminutive German 'pfandl'). Part of my ongoing attempts to make the soups of Mitteleuropa more like Korean jjigae. . . . #game #deer #venison #muledeer #morel #stew #lunch #wildererpfandl #austria #austrianfood #yegfood
Mule Deer Spare Ribs - chokecherry gochujang glaze Mule Deer Spare Ribs - chokecherry gochujang glaze, spicy cucumber salad. . . . #deer #venison #muledeer #chokecherry #yegfood
Certified Chef de Cuisine Practical Exam 2023. Oy Certified Chef de Cuisine Practical Exam 2023. Oyster Mushroom Timbale w/ goat cheese fondue, roasted cherry tomatoes, crispy prosciutto, chive. Chilled Beet Soup w/ yogurt, cucumber, mint, hard egg. Atlantic Salmon & Scallops w/ roasted radishes, beurre blanc, piccalilli, dill. Rhubarb & Basil Sorbet Chicken Ballotine w/ lemon herb mousseline, pommes fondant, asparagus, pickled shallot, parmesan. 'Berries & Cream frangipane tart, crème diplomate, fresh berries, berry coulis, nougatine.
Smoked Pork Belly w/ oats, apples, maple, and rose Smoked Pork Belly w/ oats, apples, maple, and rosemary. . . . #smoked #pork #porkbelly #oats #apples #culinaryschool @naitculinary
Torched Albacore w/ honeydew, cucumber, jalapeño, Torched Albacore w/ honeydew, cucumber, jalapeño, coconut, and cilantro. . . . #albacore #tuna #yegfood #culinaryschool @naitculinary
Spicy Lamb Sausage - hummus, pickled vegetables, m Spicy Lamb Sausage - hummus, pickled vegetables, marinated cucumber, mint, crispy chickpeas. . . . #lamb #sausage #mezze #yegfood #culinaryschool @naitculinary
Al's Ricotta - ricotta gnocchi, ricotta, whey, pea Al's Ricotta - ricotta gnocchi, ricotta, whey, peas, leek oil. . . . #ricotta #gnocchu #whey #yegfood #culinaryschool @naitculinary
Beet Salad w/ endive, orange-cured duck confit, fr Beet Salad w/ endive, orange-cured duck confit, fromage frais, Asian pear, walnut. . . . #beets #beetsalad #salad #culinaryschool @naitculinary
Lamb Rack - mushroom arancini, squash agrodolce, a Lamb Rack - mushroom arancini, squash agrodolce, arugula, radicchio, walnut gremolata. . . . @sungoldmeats #lamb #albertalamb #yegfood #culinaryschool @naitculinary
'Waldorf Salad' - green apple, grapes, celery, wal 'Waldorf Salad' - green apple, grapes, celery, walnut, and pickled mustard seeds on a savoury bacon panna cotta. . . . #waldorf #waldorfsalad #salad #yegfood #culinaryschool @naitculinary
Crispy Trout. . . . #trout #culinaryschool @naitc Crispy Trout. . . . #trout #culinaryschool @naitculinary
Jambon Persillé(?) - headcheese, parsley gelée, Jambon Persillé(?) - headcheese, parsley gelée, sauce gribiche w/ dandelion capers. . . . @naturesgreenacres #pork #headcheese #charcuterie #gribiche #culinaryschool #yegfood
#lardspectrum. Amazingly this is the first time t #lardspectrum. Amazingly this is the first time that hashtag has ever been used. . . . #pork #rendering #lard #fat #greaves
Metzgerjause ("butcher's snack") w/ charred cabbag Metzgerjause ("butcher's snack") w/ charred cabbage and apple sauce. This is a special cut of pork, one of many that is not distinguished or defined in Canadian professional meat cutting. It's an excellent little cutlet, and always the first piece to get cooked when we get a pig from @naturesgreenacres . . . #pork #metzger #metzgerjause
Some practice plates from last week's inaugural Va Some practice plates from last week's inaugural Varshney Cup cooking competition at NAIT. Maple Miso Butternut Squah w/ chickpea tempura, shimeji, ponzu, and bok choi. Chicken Supreme w/ lemon ginger mousseline, farro, fennel, and beets. Chocolate Delice w/ sour cherry, almond, and shichimi togarashi semi-freddo. . . . #culinaryschool @naitculinary
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