Bacon Day 2019 at Workshop Eatery September 21

We love consistency, especially when it involves bacon. September 21, 2019 will mark the 10th anniversary of chef Paul Shufelt’s annual Bacon Day Dinner. Over the years the location and menu may have changed, but one thing has remained the same – the opportunity to mass consume all things packed with Alberta pork in support of charity.

Date: Saturday, September 21, 2019
Time: 6 p.m. – 10 p.m.
Location: Workshop Eatery (Mosaic Centre, 2003 – 91 st SW)
Tickets: $95 – avaialble on eventbrite

This year, the money from all sales will go to support In The Weeds, an organization whose mission is to help create a movement that supports positive mental health in Edmonton’s hospital community. The goal is to raise $30,000 to help kick start this new charity so that hospitality industry professionals can access therapy and support through Momentum Walk In Counselling, and to truly help restaurant workers in Edmonton.

As always, the chef Andrew Cowan and chef Matt Phillips of Northern Chicken are involved, and joining The Workshop Eatery hosted event will be the teams from ChartierMeuwly’s – Charcuterie, Sausages & Preserves, and Woodshed Burgers.
Expect creative dishes involving every part of the piggy, and a whole lot of bacon, as well as a silent auction and raffle including Chartier sourdough once a month for a year, a private chef’s table from Workshop Eatery, a year’s supply of bacon from Irving FarmsSecret Meat Club subscriptions and much, much more.
Mark it on your calendar and grab your tickets before they sell out.

Recap: Schwein & Stein at The WorkShop Eatery

It’s no secret that Paul Shufelt, owner and head chef of The Workshop Eatery, has a passion for pork. For years his menu have prominently featured Alberta Pork dishes made from Irvings Farm Fresh Berkshire pigs raised at Round Hill, Alberta.

I was excited when Chef Paul suggested hosting a Swine & Dine in advance of his annual Bacon Day Dinner – an event heading into its 8th year that celebrates the mass consumption of bacon all in support of Youth Empowerment & Social Services (YESS). More on that later.

On Thursday June 22nd, 30 diners scored a seat to Schwein & Stein at The Workshop Eatery; Chef Shufelt decided to change the S&D name slightly since he wanted to pair his all Alberta Pork menu with locally Alberta-brewed beers. Since he always accommodates this gluten-free girl with Celiac-friendly dishes – I say he can do whatever he wants with the name. 

When we arrived the restaurant was in full swing with regular diners. Those of us Schwein & Dining were treated to a pre-dinner reception in the lobby with tray-passed appetizers and a glass of Blindman Brewing Lemon Lime Sour.

My favourite bite during the reception was the house-made lardo; the six-month cured slices of pork fat were melt in my mouth delicious.

Once we were seated Chef Shufelt greeted diners and explained how the restaurant uses Alan & Nicola Irvings beautiful Berkshire pork to make their own charcuterie. Chef Shufelt introduced his first dish – a pantry board featuring a pate de Champagne, calabrese sausage, fennel & orange cured filetto, pickled mustard seeds, pickled ramps, and toast. The dish was paired with People Skills from Tool Shed Brewing Company out of Calgary.

I had a chance to sneak in the kitchen to take some photos while Chef Shufelt and his crew were finishing each dish and plating.

When Chef Shufelt pulled out a tray of braised Irvings Farm pork belly it took all my might not to pluck a piece right from the pan.

Instead, I not so patiently waited for the complete dish – a five spiced portion of braised pork belly paired with butternut squash & corn hash, maple, and ancho oil – a dish Chef Shufelt paired with Bench Creek Brewing’s Naked Woodsman.

I could have been content just eating the house-made charcuterie and another piece of pork belly, but Chef Shufelt had more parts of the pig in store for us.

For our main dish, Chef Shufelt plated a classic piece of pork loin, applewood smoked with a  Tool Shed Brewing Company Red Rage apricot glaze. In addition to a glass of the braising beer, the dish was complimented with a sweet potato puree, maple-sage roasted parsnips.

Our dessert was an Ode to The King – but with a passion for pork twist. Paul’s Elvis Presley inspired dessert featured a plate of caramelized bananas, candied bacon, banana bread Ichorous Stout Ice Cream, chocolate chips, and  house-made chunky peanut butter. I thought the dish had an elevated childhood campfire feel, minus the pairing of Blindman Brewing Ichorous Imperial Stout of course. If I could have, I would have bought a jar of Workshop Eatery bacon peanut butter to take home.

At the end of the dinner Chef Shufelt thanked all that attended, and reminded us of his upcoming Bacon Day Dinner at Workshop Eatery on Saturday, September 16, 2017. The $90 ticket (all of which goes to YESS) includes a ridiculous amount of bacon and all things pork, more than a few bites from a whole pig (roasted up on the patio), and a taste and a vote in the annual Bacon Day dessert off between Chef Paul Shufelt & Chef Andrew Cowan of Northern Chicken.

Based on the peanut butter & bacon dessert Paul served up at his Schwein & Stein – I think he might already have this year’s winning dessert.

Tickets for Bacon Day 2017 are available now. I’ll be there – look for the girl in the corner eating a bowl of Paul’s bacon truffle cream corn like a pig at a trough.

The Workshop Eatery
2003 91 St SW, Edmonton, AB T6X 0W8


Calgary & Edmonton Restaurants Celebrating June is Pork Month

June is Pork Month at FARM
Do you have a passion for Alberta Pork? Well dig the pig and help us celebrate June is Pork Mont in Alberta. All throughout the month of June, chefs in Calgary and Edmonton are featuring a new or signature Alberta Pork dish on their menu. And they’ll be giving out a recipe card of their feature dish for patrons to take home.

In Calgary, visit Alloy, Bonterra Trattoria, Chef’s Table, FARM, Made Foods, Oak Tree Tavern, The Park Kitchen & Bar, Pig and Duke, Pampa Brazilian Steakhouse, PRLR Lounge, Scopa, Starbelly, Sunterra Market, The Beltliner, The Block, and Yellow Door Bistro.

In Edmonton, visit the Alberta Hotel Bar & Kitchen, Ampersand 27, The Common, The Harvest Room at the Fairmont Hotel Macdonald, Hardware Grill, The Marc, Nineteen, Pampa Brazilian Steakhouse, Red Ox Inn, Rostizado, The Royal Glenora Club, Sabor, Sunterra MarketTZiN, and The Workshop Eatery.

Thank you to all of the participating chefs in Edmonton and Calgary for sharing your passion for pork and helping to make June the tastiest month of the year.

June is Pork Month at restaurants across Edmonton

The Common's BBQ Pork Lettuce Wraps

June is Pork Month is back at for a second year in Edmonton!

Chefs at the Alberta Hotel Bar & Kitchen, Ampersand 27, The Common, The Harvest Room at the Fairmont Hotel Macdonald, Hardware Grill, The Marc, Nineteen, Pampa Brazilian Steakhouse, Red Ox Inn, Rostizado, The Royal Glenora Club, Sabor, Sunterra, TZiN, and The Workshop Eatery all have a passion for Alberta pork – each are featuring a new or signature Alberta Pork dish on their menu all month long.

Not only can you enjoy copious amounts of pork at each of these restaurants – each chef has shared their recipe and will be giving out a recipe card for diners to take home.

But if you want to try the real thing, like Chef Sean O’Connors pork belly with spring pea and buttermilk feature at the Red Ox Inn or Chef Jesse Morrison’s BBQ pork lettuce wraps with watermelon, yogurt, chilies & mint at The Common, stop by each of the participating restaurants during the month of June. Indulge in some #tasteabpork

Chef Sean O'Connor