After over two decades in the business, it was time for Chef Paul to go it alone and fulfill his dream of opening his own place. The inspiration for Workshop Eatery takes him back to his younger days, eating the bounty of the season and cooking simple comfort food, like mom used to.
When Chef Paul isn’t in kitchen, he keeps busy by writing his weekly column for the Edmonton Sun—providing mouth-watering and stress-free recipes for the modern family. Along with sharing his love and knowledge of anything food related, Chef Paul enjoys giving back to the community by supporting two of his favourite charities, Youth Empowerment Support Services, and Ronald McDonald House. When he has a few minutes to spare, he makes time to enjoy them with his loving wife and family.
- 1st Course Garden Carrots: Roasted, maple bourbon thyme butter, pickled, puree, crispy tops, goat cheese crema, dill oil, balsamic sea salt
- 2nd Course Workshop Pantry Board: Select house-cured meats, pates, terrines, pickles, preserves, crackers & breads
- 3rd Course Whole Roast Porchetta: Irvings Farm fresh pork loin, pork belly wrapped, sage pesto rubbed, slow roasted, served summer vegetable ratatouille, lemon-herb roasted baby potatoes
- 4th Course Honey Yoghurt Panna Cotta: Pickled sour cherries, almond meal biscotti