Matty Matheson and Derek Dammann at the Hogtown Throwdown (Image: Renée Suen)
What do you get when you give eight chefs a Perth Pork pig, some beer and wine and an open-air venue to host an event? A throwdown, naturally. Tuesday night, The Group of 7 Chefs—Bertrand Alépée (The Tempered Chef), Chris Brown (The Stop), Mark Cutrara (Cowbell), Marc Dufour (Earth), Kevin McKenna (Globe and Earth), Matty Matheson (Parts and Labour) and Scott Vivian (Beast), sans regular Nick Liu (Gwailo)—were joined by “Deadly” Derek Dammann, until recently of Montreal’s DNA, at the Evergreen Brick Works’ Chimney Court to pack eight solid punches of swine-based plates. The chefs and guests, including Jeff Crump (Ancaster Mill), Tobey Nemeth (Edulis) and Ivy Knight (Swallow Foods), braved the sweltering heat to raise funds for the group’s trip to New York’s prestigious James Beard House in September (only a handful of Canadians have been extended the invitation to host a dinner there). Hungry Hogtown guests dined al fresco, washing the inventive porcine dishes (including a pig’s head ramen) down with wines from Cave Springs, Fielding Estate and Hinterland and beers from Kronenbourg 1664. In the end, no throwdown winner was announced, it being generally accepted that the heat pretty much knocked everyone out. Check out our slideshow of the whole piggy affair »
Bertrand Alépée (The Tempered Chef) with his girlfriend who assisted him on the hot day
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(Image: Renée Suen)
Alépée’s pulled pork biscuit featured shredded pork smothered in a homemade barbecue sauce stuffed inside a warm and fluffy homemade green onion biscuit
Alépée’s pulled pork biscuit featured shredded pork smothered in a homemade barbecue sauce stuffed inside a warm and fluffy homemade green onion biscuit
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(Image: Renée Suen)
The Iron Chef Uptown 21 trophy that both Alépée and Brown won last week in a weekly competition that pitted chefs from London, Toronto and Stratford against each other to raise money for the Food Bank of Waterloo Region
The Iron Chef Uptown 21 trophy that both Alépée and Brown won last week in a weekly competition that pitted chefs from London, Toronto and Stratford against each other to raise money for the Food Bank of Waterloo Region
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(Image: Renée Suen)
Bertrand Alépée (The Tempered Chef) preparing his Tamworth pulled pork biscuit
McKenna made a pork leg schnitzel with rhubarb relish, fresh pea salad and black walnuts. Early diners received their schnitzels on red cabbage leaves; later diners got them on pork crackling.
McKenna made a pork leg schnitzel with rhubarb relish, fresh pea salad and black walnuts. Early diners received their schnitzels on red cabbage leaves; later diners got them on pork crackling.
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(Image: Renée Suen)
Kevin McKenna (Globe and Earth) made a pork leg schnitzel with a rhubarb relish, fresh pea salad and black walnuts. Early diners received their schnitzels on red cabbage leaves; later diners got them on pork crackling.
Kevin McKenna (Globe and Earth) made a pork leg schnitzel with a rhubarb relish, fresh pea salad and black walnuts. Early diners received their schnitzels on red cabbage leaves; later diners got them on pork crackling.
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(Image: Renée Suen)
Jeff Crump (Ancaster Mill, Cambridge Mill, Earth to Table Bread Bar, Spencer’s at the Waterfront) met John Placko (John Placko Culinary Consulting) for the first time at the Hogtown Throwdon after being Twitter buddies for years.
Jeff Crump (Ancaster Mill, Cambridge Mill, Earth to Table Bread Bar, Spencer’s at the Waterfront) met John Placko (John Placko Culinary Consulting) for the first time at the Hogtown Throwdon after being Twitter buddies for years.
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(Image: Renée Suen)
Cutrara made a Berkshire pork loin that was similar to kielbasa (not smoked, and made with fennel and orange) topped with a mini panzanella salad. The pork loin was cured for three days before being processed the day before the event
Cutrara made a Berkshire pork loin that was similar to kielbasa (not smoked, and made with fennel and orange) topped with a mini panzanella salad. The pork loin was cured for three days before being processed the day before the event
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(Image: Renée Suen)
Mark Cutrara (Cowbell) had a stunning organic display that housed his pork loin offering
Mark Cutrara (Cowbell) had a stunning organic display that housed his pork loin offering
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(Image: Renée Suen)
Rebecca LeHeup of Ontario Culinary Tourism, Andrew Hunter (Buddha Dog) and Ivy Knight (Swallow); Bettina Schormann (Earth to Table Bread Bar) is caught in the background.
Rebecca LeHeup of Ontario Culinary Tourism, Andrew Hunter (Buddha Dog) and Ivy Knight (Swallow); Bettina Schormann (Earth to Table Bread Bar) is caught in the background.
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(Image: Renée Suen)
Vivian’s scrapple mixed pork scraps and trimmings from the pig with cornmeal and spices, packed. This was left to set, then pan fried in pork fat. The crispy loaf was served with a tonnato sauce (using albacore tuna that had been poached in pork fat) and drizzled with aged balsamic vinegar
Vivian’s scrapple mixed pork scraps and trimmings from the pig with cornmeal and spices, packed. This was left to set, then pan fried in pork fat. The crispy loaf was served with a tonnato sauce (using albacore tuna that had been poached in pork fat) and drizzled with aged balsamic vinegar
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(Image: Renée Suen)
Vivian’s stove set up for the evening. Notice the pork loaf on pork fat action
Matheson’s ramen broth was prepared with pork, chicken and kombu, and simmered for five days before being served
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(Image: Renée Suen)
Matty Matheson (Parts and Labour) made a roasted pig’s head ramen that was served with pickled eggs, cucumber, nori and a broth was cooked for five days
Matty Matheson (Parts and Labour) made a roasted pig’s head ramen that was served with pickled eggs, cucumber, nori and a broth was cooked for five days
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(Image: Renée Suen)
The trio that provided the evening’s entertainment
The trio that provided the evening’s entertainment
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(Image: Renée Suen)
Dufour’s seared pork loin that’s been braised in white honey with pink peppercorns and served on a chickpea fritter made with chickpea masa flour. The dish was served with asparagus, smoked maldon salt and sour cream
Dufour’s seared pork loin that’s been braised in white honey with pink peppercorns and served on a chickpea fritter made with chickpea masa flour. The dish was served with asparagus, smoked maldon salt and sour cream
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(Image: Renée Suen)
Marc Dufour (Earth) prepared a composed plate featuring white honey–braised seared pork loin on a chickpea fritter