"It's important to me to showcase every part of the animal. This may mean that preparing a dish takes longer or it requires a higher technique and skill. But ultimately, it's a way to both reduce waste and prepare a really special dish. It's worth it."
For Cochon555, Chef Scott is preparing a confit shoulder of pork with smoked and pickled jalapeño and cold-pressed Canadian canola oil chimichurri. The shoulder will be cooked in the fat rendered from the skin. The skin will then will be dried and turned into chicarrons, a style of pork rinds popular in Latin America. Chef will smoke and pickle jalapeños in-house for a smoky element and then top with chimichurri sauce that has a local spin.
“This will allow us to use parts of the animal that are not always used and align us with the values of using as much of the animal as possible,” Chef Scott says. “We are going to mix it up a little and forage our own backyard (outside the national park of course) to find some spruce leaves to add a Rocky Mountain element to the chimichurri.”
Bear and The Flower’s pork will also be featured in the new Spring 2018 Sky Bistro menu. This time, it's a twice-baked pork belly that has been braised for 24 hours. While it warms, it gets pressed. It's then seared, adding a crackling element, and served with polenta and shaved fennel. To finish the dish, Chef garnishes it with pickled radish and the same chimichurri which he'll be using at the Cochon555 event.
"The creaminess of the polenta, the quality of the pork from Bear the The Flower's Farm, the crackling of the skin and then some pop from the pickling—it's going to be good!"
The dish will feature on the new menu at Sky Bistro, slated to launch May 1.
Don't miss the new menu at Sky Bistro. Book the Sky Experience to try the dish for yourself.