Farm to Table w/ RGE RD & Nature’s Green Acres

KevinBeef, Cooking w/ Fire, From Local Farms, From Local Farms - The Series, Grilling w/ Fire, Nature's Green Acres, Nature's Green Acres, Nature's Green Acres, Pork, Poultry, Regional Food, Veg11 Comments

Farm-to-table dining, while commonplace elsewhere, is still an extremely progressive concept in our restaurant scene. When one of the most well-respected chefs in the city, Blair Lebsack, mentioned he was going to tackle serving a multi-course dinner to 30-40 guests out in the cow pasture at Nature’s Green Acres, I wanted to be there. I find in the food service … Read More

Bacon Deserves Some Respect

KevinBacon, Charcuterie, Cooking w/ Fire, From Local Farms, From the Cellar, Nature's Green Acres, Pork, Smoking w/ Fire, Wood Fired Oven Project7 Comments

I know, I write about bacon a lot. And I know, bacon’s so last year, right? Wrong. Putting bacon in all kinds of stupid stuff – that’s so last year. But top-shelf bacon is, and will be so long as man and pork collide, a force of awesomeness to be reckoned with. For those of you who have been paying … Read More

Meat Law

KevinButchering Beef, Butchering Game Meats, Butchering Pork6 Comments

I am not a lawyer. Did I mention I’m not a lawyer? Sadly, I feel apprehensive to discuss law as it implies somebody will misinterpret this, act upon it [ie, do something stupid], and point to me as the source of their lack of awesomeness. Yeah, don’t do that please. I’m addressing this topic to try to share some of … Read More

Investigated by AARD re: Butchering At Home

KevinButchering Game Meats, Butchering Pork, Pork12 Comments

I just got an interesting phone call. It was a very nice guy from Alberta Agriculture and Rural Development Regulatory Services Division investigating my home butchering practices. Apparently my home butchering has gained enough public attention to draw some question as to the legalities of what I’ve been doing? Interesting. I thought I’d share the content and outcome of the … Read More

Guanciale Project: Day 8. Hang Day and Innovation

KevinCharcuterie, Dry Cured Meats, From Local Farms, From the Cellar, Guanciale, Irvings Farm Fresh, Pork6 Comments

Today was the day the plethora of guanciale was due to hang. They’d cured for a week, had released a couple tbsp maybe of fluid per, and a fry-up proved salty enough to proceed – not wanting to risk oversalting if we left them longer. So into a big clean sink of water they went, got a solid rub-down-rinse, then … Read More