YESS Archives - Passion for Pork

Bacon Day at Workshop Eatery, Sept 15, 2018

Posted on August 20, 2018August 19, 2018 by Sharman

Save the date –Bacon Day at Workshop Eatery is on Saturday, September 15, 2018.

This year’s event, the 9th annual Bacon Day collaboration, will feature Chef Tony Le, Chef’s Andrew Cowan & Matt Phillips of Northern Chicken, alongside Chef Paul Shufelt. Last year, the event raised just over of $25000 for Edmonton’s Youth Empowerment & Support Services (YESS). This year, the culinary crew would like to raise $30,000, and 100% of the $95 ticket price will be going directly towards the charity.

I’ve been a number of these Bacon Day collaborations over the years, and each time I find myself experiencing new dishes and innovative bites of Alberta pork throughout the evening. I asked Chef Shufelt a few questions about this year’s event, how he keeps it creative in the kitchen, and why you won’t want to miss this year’s event.
1. How did Bacon Day in Edmonton get its start, and how has the event evolved over the past 9 years?

Bacon Day began when a regular client, Jerry Aulenbach wanted to host a couple dozen friends for a bacon themed dinner on International Bacon Day (the saturday before labour Day). Actually Andrew and Tony Le cooked most of it, but I had heard that Andrew was saying he would do a bacon dessert. I said I could do a better one, and next thing you know we had a competition. Everyone had a good time, so much so, that we thought we would do it again the next year. Jerry suggested that we raise funds for the Royal Lepage Shelter Foundation, and so we did. In year four we changed the focus of the charity to YESS. Since then we have raised over $100K for YESS. Oh, and I am beating Andrew 5-3.

2. How do you keep coming up with new bacon dishes to serve? And what can guests expect to taste at this year’s event?

It’s not easy to keep it fresh and exciting, something I think any great event faces as the years go by. This year we are bringing back some favourites, like the whole roasted pig, and the long boards of house made charcuterie. The bacon dessert cook off will be back again. We will also be filling our deep fryer with bacon fat and it sounds like we will be featuring bacon fried Northern Chicken. As for the other food surprises, you’ll have to wait and see, as the menu constantly evolves as we get closer to the pig day…er, I mean big day.

3. Do you have a favourite dish from Bacon Days past?

That’s a great question. We have served so many that I would be hard pressed to pick one. I would say I am probably most proud of our charcuterie board last year, as it really showcased the use of the whole animal and our evolution from being just about bacon.

4. Who benefits the most from the event?

Again this year we will be raising funds for YESS (Youth Empowerment Support Services), with the goal of raising $30K for them. 100% of ticket sales, auction sales, and drink ticket sales will go to YESS. Our staff even volunteer their time for this cause. We have a MAJOR announcement to share with everyone this year, one that I hope will really help our peers in Edmonton’s food community, and I can’t wait to share the news.

5. How important is the bacon day dessert challenge for Chef Cowan and you?

What started as pretty fiercely competitive has mellowed out a little bit in recent years. After all, there are only so many new and exciting bacon desserts you can make. I still hate losing though, and always want to see more chips in my jar.

6. What do you love most about the event?

There are so many things I enjoy about this event. I definitely love that it brings our food community together. This year I am especially excited to be sharing the kitchen with Matt, Andrew and Tony, something we haven’t done together in maybe four years, or more. I love how we just get together and cook. We aren’t stuck on a menu, or pigeonholed into specific dishes. We are inspired by pork, but we just get to have some fun with it. Perhaps the best part though, is the chance to give back to the community of Edmonton. While our work is hard, we are truly blessed to be able to do what we do, thanks to those that help support our businesses. It’s a great feeling to give some of that love back!

Tickets for Bacon Day at The Workshop Eatery September 15, 2018 are available now on Eventbrite.

Recipe: YESS Holiday Pork Loin in Mushroom Bechamel Sauce

Posted on December 20, 2017December 20, 2017 by Kassandra Harvey

We are getting in the holiday spirit with our friends at Edmonton’s Youth Empowerment Support Services (YESS)!

We spent some time with Tiffany Sorensen, YESS‘ red seal chef and acting kitchen supervisor this week to bring you one of her favourite holiday recipes featuring our very own Alberta Pork.

YESS offers support to youth who don’t fit into other Edmonton services. By offering age-appropriate programs, housing, and opportunities for education, YESS serves youth who fall into a gap age not otherwise visible. The team work tirelessly to give Edmonton’s vulnerable youth the best opportunity, and that often includes a healthy meal.

Tiffany and her team do not have a budget for the meals that they provide youth at YESS, so they rely solely on donations from the community to sustain their cupboards and kitchen. We all know the struggle of creating a meal with what’s leftover in the fridge, but this challenge is taken to a whole new level for these chefs who’s creativity knows no bounds.

Although we’ve made a few trips with Alberta Pork to drop off product for YESS, this time we had the pleasure to get the inside look at their kitchen, and feature a dish that Tiffany created with some Alberta pork loins.

We hope that you show YESS some love this holiday season, to find out more or to donate visit https://yess.org/ways-to-give/donate/

YESS! Holiday Pork Loin in Mushroom Bechamel Sauce

Serves 4, (we had to alter a bit as the YESS recipe involves 2 full pork loins and feeds about 25-30!!)

Ingredients

1, 1 pound Pork Loin
3/4 tsp salt
1/2 teaspoon fresh ground pepper
3 Tbsp Parsley
3 Tbsp Thyme
4 Garlic Cloves sliced thinly
1/2 Lemons (sliced)
1 8 ounce package of mushrooms, sliced
2 Tbsp Butter

Mushroom Bechamel Sauce:

2 tsp salt
5 Tbsp butter
4 Tbsp flour
1/2 tsp nutmeg
4 cups milk

Preparation

Prepare your pork loin by patting it dry, and seasoning it with salt and pepper to taste. Place the loins on a bed of herbs (we chose parley and thyme). Make small cuts into the meat and insert your slivers of garlic. Sprinkle the loin with any leftover spices, salt and pepper, garlic and lemon slices.

Place in the oven at 350 degrees for approximately 1 hour (we recommend checking the temperature of your pork at 45 mins so it doesn’t dry out), let your loin rest. Use a meat thermometer to check the temperature of your loin and refer to our cooking tips for more information on cooking pork.

While your pork loin is in the oven you’re going to make your bechamel sauce. Saute your quartered mushrooms in butter and season with salt and pepper. Remove the mushrooms from the pan, and add more butter into your pan to make a roux with flour. Stir your butter and flour together on medium heat until the mixture turns a light, golden sandy colour (about 6-7 mins). Be careful not to burn the flour. Once your roux is done slowly whisk in milk or heavy cream. Cook until thick and smooth and season with salt, pepper, herbs and nutmeg. Once your sauce is done (taste to test) add your mushrooms back in and stir it all together.

After your loin has rested cut it into slices and top with the mushroom bechamel sauce. Garnish and serve to your hungry guests!

Serves: 4

Prep time: 20-30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins

Recap: Schwein & Stein at The WorkShop Eatery

Posted on July 5, 2017July 6, 2017 by Sharman

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
780.705.2205

Win tickets to LUX Restaurant’s 4th Annual Bacan Day DInner

Posted on August 2, 2013 by Sharman

Pigs in a duvet and grilled cheese bacon sandwiches

Do you want to win tickets to the 4^th annual Bacon Day at Lux Restuarant on August 31^st?

Warning – this family-style dinner is not to be taken lightly. As a celiac I couldn’t indulge in all of last year’s dishes like the pigs in a duvet or pork schnitzel, but I did myself in when I downed four bowls of bacon truffle cream corn, and had to be rolled out of Lux (which was hard because I had a bacon-budda belly).

Alan Irving showing off some pork pot stickers

Last year I had the pleasure of sitting with Alan Irving who supplied his delicious Irving Farms pork for the event along with bacon lover Jerry Aulenbach a.k.a. @zoomjer on twitter, who initiated the event.

This year $25 from each ticket goes towards Youth Empowerment and Support Services (YESS). The goal is to raise $5000 for the organization so LUX would like to sell the restaurant out so there are loads of people bidding on the fabulous silent auction items that evening.

If you are around the Labour Day weekend and would like to attend bacon day with me, tickets are $75 and are available by clicking here. The three course family-style meal is sure to have some nose-to-tail surprises and finishes with a Bacon Day Dessert-off between Chef Paul Shufelt and Chef Andrew Cowan. Chef Cowan leads the series 2 – 1 and whoever serves me a gluten free treat is sure to steal my vote.

If you would like a chance to win tickets, you can enter all month by dropping off a typed copy of your favourite bacon recipe (including your name and contact information) to Irving Farms when they visit the following farmers markets:

Salisbury Farmers Market                            Thursday             4:30 – 8 p.m.
Old Strathcona Farmers’ Market Saturday              8 a.m. – 3 p.m.
City Market Downtown Saturday              9 a.m. – 3 p.m.
St. Albert Farmer’s Market Saturday              10 a.m. – 3 p.m.

Winners will have their recipe taste-tested (cooked by me and sampled by my roomie) and posted on this blog. So say a big hello to Nicola and Alan Irving at any of the markets listed above and they will happily accept your bacon recipe entry.