July 18-27, 2019 | Capital Plaza (108 St. & 99 Ave.)

Tue. July 24 • Paul Shufelt

Workshop Eatery

Sponsored by Sysco | Beverage pairings by Wine & Beyond

Paul Shufelt followed his mom around the kitchen as a child, but you could say his true culinary education began at 16, when he took a job as a dishwasher. After a short stint working in Montreal, Paul enrolled in the culinary apprenticeship program at NAIT, while he worked under Chef Thomas Neukom at the Buffalo Mountain Lodge in Banff. After completing the program, he traveled to Switzerland to hone his craft, working with Chef Urs Thommen at Gasthof Baren Utzenstorf.

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

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Last modified on Friday, 22 June 2018 12:56