Pig and Pinot 2014

We were delighted to once again have the opportunity to collaborate with Cibo Calgary at Pig and Pinot this year, an event sponsored by City Palate with the proceeds going towards Calgary Meals on Wheels, and held at Hotel Arts.

Our plates were made by butchering an ENTIRE PIG. Then our chefs had full creative control over each of their dishes based on the part of the pig they chose.

Our Chef Ben prepared Nose to Hoof Croquettes – mixed with sweet potatoes and pan-fried on location with a touch of Salsa Verde! Other entries from our team included Croque Madames with melted Gruyere and Emmental cheese and a fried Quail egg on top; Sausage Ravioli with Rapini Pesto, Pine Nuts and Ricotta; Bacon, Pineapple Upside-Down Cake with Bacon Caramel; and much more.

As Cibo was last year’s Pig and Pinot champions there was a bit of pressure on us, but were excited to showcase the talent that our chefs at Cibo, Posto, Bonterra and Scopa had to offer.

Also, Congratulations to Black Pig Bistro for taking home the Golden Pig statue – truly wonderful competitors!

See you again next year!



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