Month: December 2015

Gluten Free Options Abound at The Workshop Eatery

Published by theporkgirl

Earlier this week I received an invite from Chef Paul Shufelt to come check out the menu at his new restaurant The Workshop Eatery. I was gutted when I had to miss his official opening/Bacon Day Dinner back in November and as a consolation had booked my ladies supper club in for mid-December. Although my reservation with the girls was just a week away, I couldn’t pass up an opportunity to preview the new menu. While this downtown girl is sad he isn’t set up in my neighbourhood, Chef Shufelt is following a trend of offering high-end fare in suburban areas of the city. Located in the Mosiac Centre for Conscious Community and Commerce in Summerside in south Edmonton, Chef Shufelt has designed a seasonal menu at The Workshop Eatery featuring a number of great local suppliers. The best part for me – loads of gluten free options! Lately I have been annoyed when I call a restaurant to ask if they have gluten free options, and they respond yes, but really only have a 1 or 2 …

Six lessons learned at Christmas in November

Published by theporkgirl

Christmas in November at the Fairmont Jasper Park Lodge is a magical event. This year I had the pleasure of attending two packages of Jasper CIN: the first weekend package for Alberta Pork and the final weekend package in support of Taste Alberta. Christmas in November involves a number of culinary and design sessions led by an assortment of talented presenters who instantly get you in the holiday spirit. I learned so many things at this year’s CIN, but here are six things i’ll definitely be introducing to my holiday entertaining this year: 1. The best cream sauce ever During Chef Andrew Whiteside‘s culinary session on traditional Italian cuisine my sister and I fell in love with the cream sauce accompanying one of the dishes. Chef Whiteside let us in on the secret behind the sauce served in Orso, the Fairmont JPL’s newest restaurant. Naturally gluten free, the leftover parmesan rinds and bits of garlic are thrown in a pot with whipping cream and simmered until it is thick, creamy, and delicious. Full fat, but full …