Swine & Dine at Woodshed Burgers Oct 26 – 31, 2020

Ok, so COVID put the breaks on Chef Paul Shufelt’s annual Bacon Day Dinner this fall, but that doesn’t mean his creativity for all things pork should go to waste this year.

Thankfully, Chef Paul has signed up for a special Woodshed Burgers Swine and Dine menu October 26 – 31, 2020 including:

Irving’s farm Fresh bacon & smoked cheddar stuffed beef burger, BBQ glazed, bourbon braised onions, lettuce, bread & butter pickles, Bon Ton Bakery bun


BBQ pork, smoked cheese curds, fresh cut fries, BBQ gravy.



Chocolate bacon bread pudding paired with Pinocchio Ice Cream bacon bourbon ice cream
with chocolate sauce and bourbon caramel sauce.


In honour of their famous Bacon Day rivalry, chef Paul Shufelt and chef Andrew Cowan will go head to head with a special bacon inspired dessert off Oct 26 – 31. Bacon lovers will be encouraged to taste test Paul’s creation, and then visit chef Cowan across the street at Northern Chicken for his swine flavoured dessert.

Stop in for a full week or Alberta pork goodness at each of his Woodshed Burger locations:



10723 124 Street
Edmonton, AB | T5M 0H2
T  780.752.2874



2307 Ellwood Drive SW
Edmonton, AB | T6X0A9
T  587.635.9663




A take-away Swine and Dine with Sabor – June 4, 2020


On Thursday, June 4, 2020, Sabor’s Chef Lino will be serving up our first ever take-away Swine and Dine dinner. Since the start of the COVID pandemic, Sabor has closed their doors for in-room dining. Thankfully, chef Lino has been feeding his regular’s cravings with takeaway dinner options including their famous risotto, piri-piri prawns, and fish and chips. We know he has a serious passion for pork, so it was time to for Edmonton to get a Sabor pork fix.

For his first ever Swine and Dine, Chef Lino will be serving a Sabor To Go family style Swine and Dine dinner for 2 for $70 + GST. Each order includes a complimentary Alberta Pork recipe book. Call 780.757.1114 to pre-order. Please note Sabor is closed on Monday so any messages will be responded to starting Tuesday afternoon. 


Swine and Dine Takeaway Pork Packs at RGE RD

Many locally owned and operated restaurants are proving resourceful and finding innovative ways to cater to their customers during the physical distancing restrictions of the COVID-19 pandemic. RGE RD, as well as The Butchery at RGE RD, is stepping up to offer RGE RD at home with curbside pick up of everything from a la carte dishes, sausages, empanadas and meat pies, to butchery cuts.

RGE RD Owners Caitlin Fulton and chef and Blair Lebsack consistently share their passion for Alberta Pork with their customers, so when we offered up some Alberta Pork recipe books for a special RGE RD Swine and Dine takeaway order, the answer was a quick “yes!”


Butchery day has resulted in Swine & Dine inspired RGE RD Pork Packs. These take-away packs are $100 (plus GST) for approximately 3.5 kg of Nature’s Green Acres Alberta pork including:

4 pork chops
2 Coppa steaks
8 sausages
1 shoulder roast
1 smoked pork belly

Each RGE RD Pork Pack includes a cookbook from Alberta Pork. Supplies are limited, so call RGE RD at 780-447-4577 to reserve Swine & Dine inspired Pork Pack.

During COVID-19, the Alberta pork sector continues to operate; however, the situation can change quickly. Alberta Pork is working to help Alberta’s registered pork producers wherever possible, and we are grateful to see so many local chefs, restaurants (like RGE RD), butchers and delis finding away to continue to sell and promote Alberta Pork.


Recipe: Chef Jiju Paul’s Black Pork Curry

Not loving the weather forecast from old man winter? Warm your belly with the heat from this recipe for black pork curry courtesy of the Edmonton Expo Centre‘s Executive Chef Jiju Paul. While this can be served immediately with rice or naan bread, like any good soup or stew, this dish tastes better the next day once the flavours have had a chance to mellow.

Since returning to Edmonton from a stint with the Fairmont Ajman in the United Arab Emirates, chef Jiju has been eager to meld both his culinary passion and love of local ingredients at the Edmonton Expo Centre, especially through the launch of his Winery Spotlight Series. Chef Jiju, who has more than 16 years of experience in five-star hotels across India, the United Arab Emirates, and Canada, will be sharing his passion for Alberta pork with a Swine and Dine dinner at the Edmonton Expo Centre. Stay tuned for details on the event to take place March 2020.

What you’ll need…

1.5 lb pork loin chops or shoulder (a pork cut with some fat is preferable for this curry)
4 tsp black pepper
6 whole cardamom pod seeds, crushed (only use the seeds)
1 heaping teaspoon of Sri Lankan Roasted Curry Powder
½ tsp salt
¼ tsp ground cinnamon
½ tsp cayenne pepper
3 tsp tamarind paste
3 tbsp oil
2-3 bay leaves
1 inch of peeled ginger, minced
½ medium onion, chopped finely
2 jalapeno peppers, sliced (or 2 serrano peppers if you prefer more heat)
3 garlic cloves, minced
1 tbsp sugar
½ cup water
Additional salt and lemon juice to taste



  1. Cut the pork into ½ -1-inch cubes. If the pork chops have bones you can add those to the curry as well, as they add more flavour. Set aside once cubed.
  2. Crush the cardamom pod seeds into a powder and mix with the black pepper, curry powder, salt, cinnamon, cayenne pepper. Crush and mix using a mortar and pestle.
  3. Combine 2 tbsp of the mixed spices, the tamarind paste, and 1 tbsp oil to coat the cut pork. Leave pork in fridge to marinate for 8-10 hours or overnight if possible.
  4. To cook, heat 2 tbsp of oil in a saucepan over medium heat. When the oil is hot, add the bay leaves, ginger and onion. Sauté until the onions become translucent. Add the garlic and sliced jalapeno peppers and sauté for another 30 seconds.
  5. Stir in the marinated pork and sugar. Add about ½ cup of water and bring this to a boil. Then, lower the heat to medium-low and let simmer for 1 hour.
  6. Check on the curry and add extra water if it dries out. Add salt or lemon juice if desired. You can serve this curry immediately, but it tastes better after it has rested for a little while. Even better the next day!