CALGARY – Canmore’s first-ever food festival kicks off on Thursday.
‘Canmore Uncorked’ features set-price menus at 26 restaurants in the mountain community, as well as culinary events and cooking courses.
The ten day event also boasts a one-day craft beer festival on April 5th, and one-day wine festival on April 12th.
CLICK HERE for more information.
WATCH: Chef Eden from Crazyweed Cafe in Canmore joined Global Calgary on Monday, March 31st to showcase one of the amazing dishes they offer.
Recipe: Pan seared pork chop with potato cake, cider Dijon gravy and salad
Brine for Porkchops
1/2 cup salt
1/3 cup sugar
1/2 carrot (chopped)
2x stalks celery (chopped)
1x onion (chopped)
1 tsp fennel seed
1 bay leaf
1. Add all ingredients together, place porkchops into brine for 4-8 hours.
Cider Dijon Gravy
2x shallots
4x garlic clove
1/3 cup ketchup
1/3 cup dijon
1/4 cup cider vinegar
2 TB brown sugar
1 can cider
equal parts dark beer
1x branch thyme
3 cups chicken stock
corn starch slurry
1. Sweat shallot, garlic in medium size sauce pan until little color, add ketchup, dijon, cook for 4 minutes.
2. Add cider vinegar, brown sugar and cook down, add cider and dark beer, reduce almost all the way.
3. Add chicken stock & thyme, cook for 5-10minutes once boiled.
4. Use slurry to thicken sauce to desired consistency, season & serve.
Fennel Agrodolce
2x shaved fennel bulb
prosecco vinegar
sugar
coriander seeds
fennel seeds
lemon zest
lemon juice
1. Put prosecco vinegar, sugar, coriander seeds, fennel seeds, lemon zest & juice into medium sauce pan bring to boil.
2. Shave fennel using a mandolin (watch your fingers) not too thin, you don’t want it to lose all its crispness when cooked.
3. Remove poaching liquid from heat, place fennel in poach liquid off heat. Let cool in liquid, can be stored for up to a week.
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