Our first Pass the Table event is on Tuesday!
Download the app, search for the experience, book it.
Our first Pass the Table event is on Tuesday!
Download the app, search for the experience, book it.
Thanks to Alexa Clark for all the photos.
Earlier this week we donated jerk chicken drumsticks to a fundaising event hosted by our friends Chef Matt Kantor and his girlfriend Alana, a member of the Jays Care Foundation’s Young Professionals Committee.
Jays Care Foundation is the charitable arm of the Toronto Blue Jays Baseball Club. As a registered charity, Jays Care is governed by an independent, volunteer Board of Directors, with a vision to use the sport of baseball, the reach of the Toronto Blue Jays and the resources committed to the foundation to serve children and youth in need across Canada.
The Young Professionals Committee is a volunteer opportunity for Toronto’s young professionals to utilize their leadership and management skills, creativity, passion, talent and social networks to engage in the Toronto Blue Jays community investment efforts to benefit Canada’s children and youth.
The goal of the event was to raise funds for the ChangeUp campaign to fund the building of a Blue Jays Youth Zone in the Bridletowne Circle YMCA located in a high priority neighbourhood where more than 50% of residents are physically inactive and access to safe community space is crucial. Since the launch of the campaign in mid June the committee has raised nearly $80,000 towards their $150,000 goal.
The event we contributed to was a Popup Snack Party, with food inspired by a night out at the park. We got there early, helped with some set up, and stayed to celebrate and eat some food.
“We’ve got popcorn! Peanuts! Beer! Get your beer here!”
…Nachos, corndogs, lobster rolls, sausages with mustard too. Okay, maybe lobster rolls aren’t traditional ballpark food, but Matt made the potato rolls that they were served on and, unlike many lobster rolls that I’ve eaten in the past, it wasn’t drenched in mayo.
…and our drumsticks!
The beer and wine selection was WAY better than the selection at the Roger’s Centre, aka Skydome. 🙂 I was totally digging the Local 7 Session Saison, which I’d tried the previous weekend. I can’t recall which red wine I drank, but I liked it a lot. If I hadn’t had to leave early – and get up early the next morning to walk the dog – I’d have drank way too much of it.
Jay and I had to leave to prep some ribs for a subsequent cater so we missed the ice cream sandwiches. The photos of them make me envious.
Support Jay’s Care.
On June 7 The Pork Ninjas will join 9 other chef teams at Luminato’s Taste of the Beach.
Next Saturday, June 7, we’ll be one of 10 chef teams paired with artists to collaborate on dishes for Taste of the Beach at Luminato.
Here’s what the press release says:
Festival guests will enjoy the tastes and tunes of a tropical getaway under the sun at “Cardboard Beach”, an immersive faux beachfront designed by Cuban art collective, Los Carpinteros, at the Festival Hub at David Pecaut Square.
The Festival Hub will host Taste of the Beach inside one of the largest temporary fully licensed outdoor spaces in downtown Toronto, serving up a diverse, barbecue themed menu–including both vegetarian and vegan options. These specially created foods will be available for $5 each. DJs Sound Culture (Chicago) and Richard Blair of Sidestepper (Bogotá) will add to the pulsating heat at the Festival Hub, creating a true culinary exhibition.
They call them “Grill-smoked tropical fruit and bacon sausage sliders”, but they’re our bacon explosions.
It’s bacon weave wrapped around ground sausage and fruit. It looks something like this:
A huge thank you to our friends and neighbours Two Bite Saloon who partnered with us for this event and helped us roll 100 of those.
Saturday, June 7, 2014, 12PM to 5PM
David Pecaut Square (Metro Hall – 55 John St.)
Free to attend. Each culinary dish is priced at $5
Presented by President’s Choice® black label Collection.
Marketing Partner: Univision Canada
Thanks for dropping by!
The Pork Ninjas, aka Woodfired Media & Catering, had a busy weekend.
On Saturday we competed in the Taco Takedown at the Hot & Spicy Food Festival and served over 300 tacos. We didn’t win but we got plenty of compliments and had a great time. The competition was stiff. Andrea will have a wrap up on her blog later this week after she’s rested.
Then we came home and started prepping for the next day.
On Sunday we catered a family reunion on a farm, about 40 minutes northeast of Toronto. We cooked some of the food on site, topping and baking the prepared mac and cheese on site in our smoker, and baking the dessert on our smoker.
Pork Ninja Jason has been on the competition BBQ circuit for many years, cooking at the top competitions in the south including Memphis in May World Championship and the Jack Daniels World Championship Invitational.
This past winter we bought a bus. We’re converting the bus into a place we can prep to cook. You might have seen it.
Our new website is currently in development. If you’re interested in catering read this page and get in touch.
No matter where you come from, or what your culinary preferences might be, there’s something to be said about the blank canvass that is the taco shell. Filled with grilled, fried or braised meats, a few spices, a salsa and maybe a crispy sliver of vegetable and there you have it – perfection in a tortilla. Whose taco will reign supreme this year? You be the judge and we mean that literally. Purchase a sampler platter of these creations (just $8 for all six samples) and you’ll help determine the winner! Si senor!
The Pork Ninjas are competing at the Hot & Spicy Food Festival’s Taco Takedown and we want you there!
August 31, 2013
South Orchard Tent
Harbourfront Centre, 235 Queens Quay West, Toronto
6:30PM – 9:00PM
Everyone: FREE to watch
Sampler: $8 for six
Let the award winning Pork Ninjas BBQ team cater your next event. Despite our name, synonymous with award-winning barbecue, we’ll cater pork-free. Kosher-style (not certified), vegetarian, gluten-free available. Contact us and together we will build the perfect menu. Your guests will rave about the competition-quality barbeque.
Some of the events we’ve catered
All our meat is local and fairly raised, hormone free and delicious. We use only sustainable, rainforest alliance certified sugar maple charcoal.
We’re in the process of transforming this website to showcase our catering. By the time we’re done it will have a sample menu, drool-worthy photos and more. In the meantime, contact us if you’d like to see a sample menu and discuss how we can help make your next event one that everyone will be talking about later.
A chef friend who ate our food at a party had this to say: “People told me all night long how fucking awesome your food was. Personally I want to pay you to just cook chicken for me forever.”
presented by Neustadt Springs Brewery and the BBQ Pork Ninjas (that’s us)
Sunday, November 25, 2012 at 5pm
Enjoy complimentary samplings of Neustadt’s full roster of standard and seasonal beer.
Slow smoked over applewood for 20 hours, and lovingly basted with the Neustadt Scottish Pale Ale. Served on a ciabatta bun with vidalia onion slaw.
Cooked over quebec sugar maple and rubbed with Pork Ninja’s sweet & heat jerk inspired seasonings.
Pit beans cooked cooked with Neustadt Mill Gap Bitter
Brewmaster’s Mac n’ Cheese
Topped with dry brewers yeast
Spent malt crusted Apple Crisp
This typical English Ale pours a clear brown with red notes and low carbonation. Aroma is almost purely of caramelized malts with hints of wood & rye. The Malt-forward flavour also has some earthy elements plus a bit of nuttiness in the finish. – One of my favourites.
This lager pours a pale gold, almost completely clear. This crisp beer is punctuated by light sweet malts in the nose, with a hint of graininess. The hop character is very subdued, leaning toward the grassy, earthy vein which is typical in English hops.
This easy drinking refreshing ale is malt-forward in taste, with hints of the barrel wood or peat that are typical in Scottish beers. The caramelized malt sweetness become more bitter in the finish giving it a touch of dryness.
Sour Kraut lager (a seasonal)
Using the standard Lager as a base, this beer is all raspberry in the nose. The flavour however is punctuated by a strangely sweet tartness that finishes clean. This surprising beer is both refreshing and easily drinkable.
Texas Tea Honey Stout
Rich with roasted barley and toasty brown malt flavour that tastes of chocolate-covered hazelnuts and cinnamon spice. The added Ontario honey ensures the beer starts sweet, but the dark roasted malt gives it a smooth dry finish.
$25. Reserve your spot at the bar or by calling the bar at 416-535-7486.
Cash or credit accepted.
Hope to see you there!
We’re going to Postpone this event, will let everyone know the new date as soon as we have one! Hold Tight!
This time were doin’ it slow & low! For one night only we are turning one of the city’s best pool halls into a Juke Joint servin’ up some of the best Booze, Blues & BBQ around! Join us as we eat, drink and smoke pork while listening to the sweet sultry sounds of a live blues band. Even better for those of you who want to know the secrets to how it’s done there’s a Chicken and Ribs BBQ class prior to the event. This promises to be the best end of Summer party ever! BBQ class and dinner event tix sold separately or together as a bundle. Class is 3 to 6 pm, dinner is 6:30 pm till whenever! https://kiosk.eztix.co/
Yours truly and friend Chef Scott Savoie of the Culinary Adventure Company will be hanging out on Monday July 16th at Fuel House Restaurant (53 Clinton St. Toronto) Dishing about all things BBQ, and the folks at Fuel have roasted a whole pig for us to consume. Come by and learn about BBQ, drink a few beers and chow down on some pork. Tickets are on $95, (I think there’s only a few left) and available here: