Tag: Chef Paul Shufelt

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: Chef Paul Shufelt’s Charred Corn & Chorizo Chili

Posted on by Sharman

Workshop Eatery‘s Chef Paul Shufelt claimed the chili smack down people’s choice award at this past weekend’s Devour the Rockies at the Fairmont Jasper Park Lodge. The food and film festival at the Fairmont JPL, which is a satellite event of the larger Devour in Wolfville, Nova Scotia, involves a heated chili cook off between five chefs.  This year, chef Shufelt took home the fan favourite award with his charred corn & chorizo chili.

According to chef Shufelt, the thing about cooking chili, like many things in life, is that taste is subjective. What you may find spicy, he may find mild. Keep that in mind when cooking this and start by adding less of the peppers and spices until you are sure you are comfortable with the spice. This recipe isn’t meant to melt your face off, but it will provide a good heat and depth of flavour. Start slowly, let it cook down, and then adjust as you go. It’s far easier to add a little more heat than to try to take out a lot of heat. This pot of chili should be enough to feed 10-12 people.

What you’ll need…

Prep Time: 30 minutes
Cooking Time: 3-4 hours
Special Tools: large braising pot

1.5 kg. fresh ground brisket
1 kg. fresh chorizo
4 tbsp. canola oil
1 ea. large onion, peeled, small diced
4 ea. cloves garlic, peeled, minced
1 tbsp. ground cumin
3 tbsp. smoked paprika
2 cups tomato paste
1 ea. large can, diced tomatoes (2.84lt can)
3 cups beef stock
150gr. chipotles in adobo sauce
3-4 ea. ancho peppers
1 cup packed brown sugar
1kg. cooked kidney beans, drained, rinsed
3 cups corn kernels
salt and pepper, to taste

Directions:

  1. Heat a large braising pan to high heat. Without overcrowding the pan, begin to saute the meat, browning it evenly on all sides. Remove from the heat and drain off any excess fat.
  2. Repeat until the beef and the chorizo is all sautéed.
  3. Using the same large pan, add the oil, followed by the onions and garlic. Cook until translucent and tender, but not browned, about 2 minutes. Add the cumin and paprika and lightly toast. Add the tomato and stir to combine, let brown just slightly.
  4. Deglaze with the beef stock and stir to combine. Add the diced tomatoes, juice and all. Now, add the beef and chorizo back to the pot and bring to a light simmer. Add some of the chipotle and ancho peppers, being careful not to overdo it too soon.
  5. Rinse the beans and add them to the pot. Turn the heat down to low and let simmer for 3 to 4 hours, stirring regularly, tasting occasionally, adjusting the seasoning and spice slowly.
  6. Meanwhile, heat the oven to 475F. Line a baking sheet with parchment paper. Place the corn out on the baking sheet. Place the corn in the centre of the oven and let roast until lightly browned, about 10-12 minutes. Once the corn is browned, add it to the chili and let cook until the flavours are homogenous and balanced, and the meat is melt in your mouth tender, adjust the seasoning to your liking

* Chef Paul Shufelt served his Devour the Rockies award-winning chili with grated Applewood smoked cheddar, lime & chive sour cream, and crumbled cornbread, but feel free to top it with your favourite fixings.

Bacon Day at Workshop Eatery, Sept 15, 2018

Posted on 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.

Recap: Schwein & Stein at The WorkShop Eatery

Posted on 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