Tag: bacon

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

Posted on by Sharman

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:

THE SQUEALER – $14
Irving’s farm Fresh bacon & smoked cheddar stuffed beef burger, BBQ glazed, bourbon braised onions, lettuce, bread & butter pickles, Bon Ton Bakery bun

 

PULLED PORK POUTINE – $11
BBQ pork, smoked cheese curds, fresh cut fries, BBQ gravy.

 

 

CHOCOLATE BACON BREAD PUDDING – $5
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:

 

124 ST LOCATION

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

 

 ELLERSLIE LOCATION

2307 Ellwood Drive SW
Edmonton, AB | T6X0A9
T  587.635.9663

 

 

 

Recipe: Bacon & Blue Cheese Brussels Sprouts

Posted on by Sharman
Bacon & Blue Cheese Brussels Sprouts

 

The easiest way, or at least the most delicious, to eat more greens is to add bacon. Roasted Brussels sprouts are a wonderful dish to have in the fall, and pairing them with the saltiness of bacon and blue cheese along with the sweetness of syrupy balsamic vinegar is a simple and easy win in the kitchen.

What you’ll need…

  • 2 pounds Brussels sprouts, trimmed and cut in half through the core (include any loose leaves that fall off while cutting)
  • 4 thick cut bacon, diced
  • salt and freshly ground black pepper, to taste
  • 2 tablespoon balsamic vinegar syrup (reduced balsamic glaze)
  • ½ cup blue cheese, crumbled

Directions:

  1. Preheat the oven to 400 degrees.
  2. Place the Brussels sprouts in a single layer on a sheet pan lined with parchment paper; scatter the bacon on top. Season with salt and pepper to taste.
  3. Roast the Brussels sprouts for 30 – 40 minutes, tossing every 10 minutes to help the bacon fat coat the vegetables. * Brussels sprouts brown easiest when cut side is down.
  4. Remove from the oven and transfer to serving plate. Dress sprouts with balsamic vinegar and blue cheese. Dish is best served warm.

Recipe: Peanut Butter & Bacon Cereal Treats

Posted on by Sharman

If your Halloween from days gone by were filled with homemade treats, rather than boxes of individualized candy, you may want to whip up this bacon-packed version of a rice cereal treat in time for a trick-or-treat down memory lane. In addition to the nostalgia of homemade Halloween treats, this simple recipe for peanut butter and bacon cereal squares incorporates some kitchen recycling with the use of rendered bacon fat.

What you’ll need…

  • 4 slices of bacon
  • 3 tbsp bacon fat, strained
  • 1 cup peanut butter chip
  • 40 large marshmallows or 4 cups mini marshmallows
  • 6 cups rice cereal

Directions:

1. In a medium pan, fry bacon until just crispy. Remove bacon and place on kitchen paper; allow to cool and then crumble or dice into small pieces. Strain the leftover bacon fat and reserve until next step.

2. In large saucepan, melt peanut butter chips with bacon fat over low heat. Add marshmallows and stir until melted and mixture is uniform in colour. Remove from heat. Add cereal. and stir until well coated.

3. Using buttered spatula or wooden spoon, press mixture into 9 x 9 inch pan coated with butter, cooking spray, or additional leftover bacon fat. Cool. Cut into 2-inch squares. Cereal treats are best enjoyedthe same day.

Bacon Day 2019 at Workshop Eatery September 21

Posted on by Sharman

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 Chartier,  Meuwly’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 Farms, Secret Meat Club subscriptions and much, much more.
Mark it on your calendar and grab your tickets before they sell out.