Never Too Many Cooks in the Township Kitchen

As Township started to grow, Eric started to follow more chefs on social media. After seeing Chef Marc Sweidnicki on the Food Network Canada’s Wall of Chefs, he started following “The Viking Chef’ and the two started chatting back and forth.

These two self-declared ‘brothers from another mother’ share a unique and creative passion for food. Ideas flew back and forth, and the first collaborative blend, The Viking Chef’s Death by Pork, was created. Quickly following was My Favorite Viking Jerk, The Viking Ragin’ Cajun, and Moroccan blends were born. @thevikingchef – what are your favorite ways to use your collab blends?

This video tells the story of this super successful collaboration:

In August of 2021 Chef Marc and Eric collaborated on a six plate food and wine pairing farm to table dinner in Airdrie. Supporting local farmers and ranchers, the dinner was a hit, with accompanying wines paired by their friends at Whitehall Premium Wines.

From that dinner, the first collaborative salad dressing with the Viking Chef was created, the Viking Chef Balsamic Vinaigrette. We can’t wait to host another one of these fantastic events!

In Dalmeny Saskatchewan, Chef Karl Cantrelle brings his Bayou Blue heritage to Southern Roots Authentic Cajun and Creole Cuisine. Ideas were swapped and variations of blends were shipped back and forth from Airdrie to Dalmeny.

Hitting on a winning combination, three new blends are underway, two are available now; a cajun/creole blend and a blackening spice. The third, a seafood boil blend is being produced presently, and will be available in December, just in time for the Christmas season!

The new blend will soon be labeled under Southern Roots, and sold as part of Township’s product line, as well as used in Chef Cantrelle’s restaurant.

#whitehallpremiumwines #thevikingchef #southernroots #township27 #forpeoplewholovefood