Pig roast on our sidewalk!

summer vegetables, canadian vegetables, canada foodSmack in the middle of summer, Canadian chefs make culinary hay on Canada Food Day — a national celebration where local ingredients inspire local chefs from coast to coast. Victor Restaurant Chef David Chrystian is visiting CHARCUT in Calgary from Toronto for the event to collaborate in the kitchen with Chefs/Owners John Jackson and Connie DeSousa and learn the latest about Canada’s emerging culinary hotbed, Calgary.

“This type of event is right up our alley,” says CHARCUT Jackson. “I mean that literally. We are stepping out of the galley and into the alley between our restaurant and the adjoining office tower, setting up a spit and roasting a whole pig from noon to dinner time. It will be a privilege to share this day with Toronto culinary talent, Chef David Chrystian.”

While the pig is on the rotisserie, grilled house-made farmer sausages with local gouda cheese, house made pickles or a fresh local cucumber and green bean salad with dill and yogurt are available essentially at-cost for lunch.

“One message – delivered through meat and summer vegetables – in this national event is about the importance of sustainability to a community for our culture and environment as well as for financial benefit for local farmers and producers,” says DeSousa.

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