Tag: pork
Ontario Pork Partners with AgScape
TORONTO — Ontario Pork and AgScape have partnered to release a new in-class educational resource — a teacher’s guide for grades five through 10.
The...
Kinton Ramen Introduces Its New Logo and Tagline
TORONTO — Last week, just nine years after opening its first location, popular Japanese ramen brand Kinton Ramen formally launched its new logo and...
What Does The Future of Lamb, Pork and Beef Look Like...
In an increasingly plant-forward landscape, Canadian operators are adapting to sustainability pressures and consumer demand for ethical and locally sourced ingredients. Zero-waste approaches and...
La Coop fédérée to Acquire F. Ménard
MONTREAL — Canada’s Competition Bureau has given the green light to La Coop fédérée to acquire all the assets of Ange-Gardien company F. Ménard.
This...
Supplier Profile: Blue Sky Ranch
Julia Smith and her husband Ludo Ferrari never intended to become pig farmers, but crabgrass-infested land served as a catalyst for what is...
Heritage Breed Moments
We’ve all heard of “Heirloom” vegetables and
“Heritage” breeds of meat, but what do these labels really mean?
These types of meat and vegetables haven’t
changed...
Making the Cut
Q&A
with Peter Sanagan from Sanagan’s Meat Locker
For the last 10 years, Peter Sanagan has built
a solid team and thriving business for ethically sourced, well-butchered...
Brazilian-Barbecue-Spiced Pork Sausage with Mustard-Pickled Apple
Courtesy of Alexei Boldire, chef-owner, Baijiu Restaurant in Edmonton for Club House for Chefs
Mustard-Pickled Apple
Ingredients
2 lb
apples, peeled and cored
4 Tbsp dry
mustard
2 cups
white vinegar
2 tsp...
Wild Whiskey-Smoked BBQ Glazed Pork Jowl on Toast & Charred Peppers
This recipe was created for Club House for Chefs by: Ted Corrado, corporate executive chef of The Drake Properties.
Ingredients
2 lb pork jowl
1/2 cup Wild...
Protein Power: Why Beef, Pork, and Lamb Still Reign Supreme
Information please
Carl Heinrich of Toronto’s Richmond Station, with its seasonal and ingredient-driven menu, says he hasn’t noticed a change in what his customers are...
