Tag Archives: Passion For Pork

Cinco de Mayo Celebrations in Vancouver

Cinco de Mayo Parties Around Town

Cinco de Mayo is is a celebrates the Mexican Army‘s victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza. While the French weren’t so lucky, Vancouverites are this year, as there’s a few pretty fantastic events around town. I’ve also included a recipe for pork tacos should you want to celebrate at home.

Cinco de Mayo Vancouver

Casa de Amigos on Robson

On Friday, May 5, 2017 (5 pm to 11 pm) and Saturday, May 6, 2017 (3 pm to 11 pm), at Robson Square (Plaza Level), Wet Ape Productions and Buena Onda of Savoury Chef Catering will host Cinco de Mayo, the Mexican fiesta recognized worldwide.

Enjoy traditional street food and drinks. live entertainment, and a wide array of signature Tequila cocktails and your favourite Mexican cervezas. Bring cash for the street market,  hear Mariachi bands, watch traditional folk dancers, and Luchador wrestlers, and more. Wear your green, red, and white proudly and celebrate! 19+ event. Tickets $18.95

el caminos

Celebrate Cinco de Mayo at El Camino’s

El Camino’s is opening early on Friday, May 5th to celebrate Cinco de Mayo. Enjoy Cazadores Tequila tasting from 3 pm; food specials; Cazadores cocktails; and live music starting at 8:30 pm. No cover. No reservations.

cinco

Cinco de Mayo with Bassos Rancheros, Mr. Pablo, Kut and percussionist Daniel Ruiz

Friday, 8 p.m. | Arts Club Backstage Lounge, 1585 Johnston St., Granville Is.

Tickets and info: $12 at the door thebackstagelounge.com
Basscoast breakfast favourite Bassos Rancheros serves up steaming hot Latin grooves for a dance-off fiesta with special guests. Salsa dancing, cervasa and tequila!

Cinco De Mayo at Big Rock Urban Brewery

Friday, May 5, 2017 – 11:00

FREE ENTRY to our all-day celebration with Mexican-inspired food, cocktails, and entertainment including all-female Mariachia band Las Estrellas, pinatas, prizes, and more!

roam gallery

ROAM’s Cinco de Mayo exhibition  May 5

Meet the artists and sip some sangria at ROAM Gallery –  155-555 West 12th Avenue, Vancouver May 5 from 4 to 7 pm

Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnaise

Chipotle Mayonnaise:
Sour Orange, Red Cabbage and Jicama Slaw:

Special equipment: Roaster box with probe thermometer, such as La Caja China; sufficient charcoal to cook pork butt for 4 to 5 hours (about 30 pounds)

Guava Glazed Pulled Pork:

For the pork: Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. Combine the oil, oregano, garlic and a big pinch of salt in a blender and blend until smooth. Rub into the slashes. Cover and refrigerate at least 8 hours and up to 24 hours.

Whisk together the guava jelly, mustard, orange and lime juices in a bowl and season with salt and pepper.

Prepare the roaster box according to manufacturer’s instructions.

Sprinkle the pork liberally with salt and pepper and put fat-side up on the rack over the roasting pan in the roaster box. Cook for 1 hour, flip, and cook another 2 hours. Glaze the top with the guava mixture, flip, glaze again, cover the box and cook another 30 minutes, or until the internal temperature of the pork is about 195 degrees F. You can check the meat occasionally to make sure the glaze on the top of the meat isn’t burning, so you can add sufficient charcoal to keep the box hot without burning the glaze. Total cooking time will be between 4 and 5 hours. Remove the pork, tent lightly with foil and let rest 15 minutes. Pull the pork into bite-size pieces and toss with more of the guava glaze.

Lay the warm tortillas on a flat surface. Smear some Chipotle Mayonnaise on each one. Fill the center with some of the pork, some of the Sour Orange, Red Cabbage and Jicama Slaw and top each with some cilantro leaves. Fold over and eat.

Chipotle Mayonnaise:

Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth.

Sour Orange, Red Cabbage and Jicama Slaw:

Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.

German Night – Passion For Pork – Kassler Pork and Cabbage

Kassler Pork with Cabbage, Onions and Apple

Whenever I drive out anywhere near Pitt Meadows, I stop at Hopcott Meats and grab a bag or two of groceries. They’ve got a section in the freezer of sale items, it’s a good way to save a little money and pick up some cuts or meats you may not normally be drawn to. My last visit I ended up with chicken breast (unusual for us as we’re thigh people), steaks and some Kassler Pork from the pork section as well. Hopcott works with local pork farmers to source their pork, always look for that Western Canadian pork (BC Pork and Alberta Pork) and support your local farmers! #porkambassador

kassler

Kassler or Kasseler is salt cured and slightly smoked cut of pork and it’s traditionally served with sauerkraut and potatoes, so I figured I’d do a little bit of a similar things once I got home. For some reason I thought I should use my food processor to shred the cabbage, onions and apples, but after having several arguments with the functioning of this TOOL I used a knife. Last month the whole blade came off and now the adjusting width for the blade thingy is not working. I’ll be looking into this as maybe it’s just me and I’m doing something wrong, but meanwhile I am cursing this device.

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So…here’s the recipe for 2 people. I plated the above, but if you had some mad skills, it could look like the featured image. Either way it will be tasty.

Ingredients

1/2 green or red cabbage shreeded
1 small or 1/2 larger onion chopped
1 apple thinly sliced
2 tbsp oil (olive, flax, canola work fine)
2 Tbsp grainy mustard – we use Maille
2 Tbsp Edible Artisan Cranberry Apple Sage Jelly
1 cup Apple Cider – Taves is great
Salt and Pepper to taste
2 Kassler chops

Add 1 tbsp oil to large, deep saucepan (I used a wok) and add onion, cabbage and apple. Cook on medium heat for 10-15 mins until wilted stiring off and on. Add in mustard, jelly and cider and bring to boil and then turn heat to low for 20 minutes.

Meanwhile brown pork in 1 tbsp oil and then add it to the cabbage mixture part way through cooking.

I made a few baby potatoes to accompany and we’d been snacking on some carrots so I felt we’d had enough veg for the day, but a cucumber salad, pickles, frisee or greens would be nice additions.

Serve with a nice Dopplebock, Central City just happened to have one in our beer advent calendar, or a perhaps a Gruner Vetliner if you have one on hand (which I will for next time!).

Food Trends and Hopes For Vancouver in 2017

Let’s take Food Trends Further Towards Sustainability and We Can All Eat Better

What do I wish for in 2017? Sure, I’d like to see more wild game on menus, fewer macarons and perhaps more great casual dining with a focus on local, but food security for all would be my real number one. We can move closer to food for all this year with just a little more thought around the very subject of food, and it’s hell trendy too! Sustainabilty has to be a trend in our world, not only from a food perspective but in every way we live, or we won’t have the soil we need to grow food, or the environment to support it. Fortunately most food trends have been moving in right direction, so let’s all further embrace these particular trends and continue to make a difference in 2017.

Food Waste – We are reducing food waste and will be paying more attention as the price of food increases. From veggies to meat to that leftover pasta, let’s use those odds and ends. It’s about the carbon footprint people, not just dollars down the drain and into the land fills.

pickles featured

Pickling/Fermenting – You know what helps reduce food waste? Pickling and fermenting. We’ve known this for centuries, but we’re doing it a lot more now. There’s a ton of fermentation courses out there, and heaps of books on it! It’s also pretty cool to reach into the fridge and grab a jar of pickles that you made yourself. Maybe you even know the farmer that grew said pickles; even better. Check out “The Art of Fermentation“, the bible on this subject.

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Community based food events – A number of very dedicated and special people come to mind when I think about events over the past few years that build community around food. These events are gaining momentum through 2017 as we all want experiences, no matter what generation we are. Examples include:

  • Across Vancouver, networks of committed people are focusing on food justice and resilience at the neighbourhood level with the Neighbourhood Food Networks (NFNs). Each Network provides community-based food initiatives and programs. You’ll find bulk food buying clubs, gardening workshops and community kitchens. Here’s where you’ll also find that fermentation workshop!
  • At UBC Farm each year Meeru Dhalwala and Mary Mackay produce the Joy of Feeding, an event featuring home cooks from different ethnic backgrounds who share their dishes, traditions and stories. From Russia with love!
  • Greasy Spoon Super Series – Fundraiser For A Better Life Foundation –  This monthly series sees Vancouver’s top chefs create their own unique spin on diner fare. The dinners raise awareness and support food security in the DTES, all while bringing people together to eat over a reasonably priced well though- out meal.

Gut Health – From bone broth to kombucha to kefir and just good old regular yogurt, people want to feel good and will turn to food to help them more. Fermented food strike again here too as there’s massive benefits to the digestive system from consuming anything prepared in this manner, plus food waste is vastly reduced. Check out my friends and client, Home on The Range Organics and their Bone Broth Bar at 235 East Broadway for more.

sustainable seafood

Sustainable Seafood – Let’s make sure what we are eating comes from fishermen that respect the sea and ask questions, and talk to fishermen, chefs and seafood shops where we buy from. Follow Chef Ned Bell on his sustainable seafood journey and shop with seafood purveyors that get it.

food trends2

Vegetables, Veganism and Sea Veggies– Vegetarians and vegans are all around us and it’s great! We are getting better vegetable dishes and chefs and home cooks are more creative. Add some sea veggies to your plate and you’ve also added not only a cool factor, but a ton of nutrition as well. Check out vegan chesse as well, in Vancouver, Blue Heron produces amazing non-dairy cheee!.

Grains and Pulses – It was The Year of The Pulse in 2016, and kudos to all that helped get the message out and put those lentils and more back on our plate. I look in my cupboard and see many more pulse-based goods. These items deliver a reasonably priced nutrition-packed protein and are also great for those who need to be gluten free. Another bonus is that they are Canadian-grown; check out the Alberta Pulse Growers for more information and recipes.

food trends4

Herbs and Spices – Just as I was typing the word turmeric at few days ago, I looked up and saw my pal, and fellow food writer, Dan Clapson, talking turmeric on Global TV. This is a colourful and health-filled spice and I know we’ll see more of it, along with other herbs and spices that add more than just flavour. Stock up on Ras Al Hanout, Zatar, ginger, cinnamon and more. Make sure you also clear out any spices that have come of age in your cabinet as these are no longer effective from a health or flavour perspective.

food trends3

Meat – We are still eating meat, but better meat and it’s key to continue to support your local farmers who are producing meat sustainably and treating their animals right. I’m continuing my work on educating consumers on pork with the Passion For Pork project, promoting Western Canadian Pork, and urge you to ask your butcher and grocer where all your meat comes from.

Trends come and go, but the trends that last are the ones that actually make sense over the long term  and are SUSTAINABLE – there’s that magic word we really need to focus on. What needs to trend right now is understanding our food system is part of a much bigger system, influencing our entire environment and all people around us. Make some good choices in 2017, share more food with those you know and those you don’t, create a community event, cook up some new veggies, use pulses and spices and sustainalbe meat and seafood, and most importantly ask questions and more questions. Let’s push the trend towards feeding not only ourselves well, but others too, both physically and spiritually.

CONTEST CLOSED Fraser Valley Food Show #Giveaway Brunch For 4!

The Fraser Valley Food Show April 1-3 – Brunch and More Up For Grabs

Congrats Colleen T.!

This weekend we’ll be attending the Fraser Valley Food Show at the Tradex Exhibition Centre, Abbotsford, BC Website

A celebration of the abundance of local foods produced in the Fraser Valley and beyond – sampled and sold by over 125 merchant all under one roof with celebrity cooking presentations, edible garden demonstrations, artisan outdoor living market, gluten-free cooking presentations, sausage competition, wine. beer, spirits tasting and food pairing seminars, cheese tasting seminars, local restaurant showcase and butchering technique demonstrations. Click here for a lists of the vendors.

passion for pork
Passion for Pork

Fraser Valley Food show

On behalf of Passion For Pork and the Fraser Valley Food Show we are giving away:

Chef Nicole Mackie Salty Fig

  1. Brunch for four on Saturday morning  with Chef Nicole Mackie who will be demonstrating the recipe on the main stage at 10:30 April 2 and you will be served the dishes following! Rumour has it there’s baked eggs, smoked salmon and fennel salad and a bruleed grapefruit on the menu.
  2. 4 beer branded glasses
  3. 4 Fraser Valley Food Show tickets
  4. 40 taste tokens
  5. Parking Pass
  6.  Saturday morning Peoples Choice Sausage Tasting – front of the line access!

a Rafflecopter giveaway