The paper-thin sheets of dough known as phyllo (or filo) may have originated in the Middle East but are used worldwide to cocoon different and delicious fillings from savoury to sweet. Recipes include Baklava, Crab & Avocado Napoleon, Lamb & Feta Cigars and the classic Apple Strudel.
Join Stephanie for a culinary trip to the Mediterranean to learn how to combine fresh herbs and traditional ingredients like lemon, yogurt and olive oil to create a menu that’s sure to satisfy. You will also learn techniques for making flatbreads from scratch, marinating and grilling chicken, creating homemade tzatziki sauce and a decadent cake. Recipes include: Warm Rosemary-Olive Oil Flatbread, Chicken Souvlaki Skewers with Tzatziki Sauce, Greek Village Salad with Pita Croutons, Polenta Olive Oil Cake.
Join us in creating and sampling a full three course delicious keto ? meal with appetizer, main, and dessert! Take home a shopping list that you can shop keto right downstairs from the event! This will be a monthly event so don't miss our premiere! ? cost is $10 for the learning experience and to cover a portion of our food costs! ?
Join us for the next installment of our TASTE and LEARN series as we welcome Stephen Goldberg and Pierangela Schiroso from Nates Gluten Free Foods for an afternoon of tasting gluten-free products like ravioli, gnocchi, artisan bread and sweets. Nates is an award-winning commercial gluten-free bakery located in Vaughan, Ont. specializing in breads, pasta, bagels and more. This is a FREE event. Nates products are availale for sale at My Mother's Place. SEATING IS LIMITED so please call the store at 705-222-8057 or email willie@verdicchio.ca to reserve your spot.
Join Stephanie for a culinary tour through the rich Creole and spicy Cajun flavours of New Orleans cuisine. You will learn techniques for perfectly cooking shellfish how to improve your flambé skills with the quintessential New Orleans dessert: Bananas Foster. Recipes include Hush Puppies with Homemade Remoulade Sauce, Shrimp and Sausage Gumbo and the classic Bananas Foster.
Moroccan cuisine is an artful blend of different cuisines and influences from other cultures who have visited and left their mark over the country throughout the centuries. With Middle-Eastern, French and Mediterranean-inspired flavours, Moroccan dishes can always excite the palate! Recipes we will cover include L’Hamraak Garagh (Pumpkin Soup), Moroccan-Braised Short Ribs and Mantecados (Cinnamon Cookies).
MAKES THE PERFECT CHRISTMAS GIFT Join us for this exciting, hands-on, five-part master class series and learn about the art of fine Italian cuisine. Evening sessions will be held starting in mid-January and each will feature one component of a traditional Italian meal. Classes end Feb. 12 - just in time to polish your cooking skills and prepare a special meal for your Valentine’s Day sweetheart. Classes are: January 15 Hors D'Ouevres January 22 Antipasti January 29 Primi February 5 Secondi February 12 Dolce * Upon completion, all participants will receive a special certificate. Cost for five classes is $400 plus taxes. Cannot be used in conjunction with any other promotion.
Who needs takeout when you can easily create delicious, authentic Thai dishes at home? Join Stephanie to learn how to combine aromatic herbs and spices with seasonal ingredients to create the flavours that make Thai cuisine uniquely delicious. Plus, she will share her secret for steaming rice like a pro! Recipes include: Crunchy Thai Salad, Thai Chicken Basil Soup, Thai Grilled Salmon with Green Curry and Steamed Jasmine Rice.
The most comprehensive starting point for all wine lovers and those just wanting to learn a little more about the wine they love. From how to properly store, open and pour – to shopping tips and how to pair with your favourite foods. Intro to Wine & Cheese will give you a headstart to expanding your knowledge and appreciation of wine.
A virtual and sensory tour of several Italian regions. Hear the stories, taste dishes from Stephanie’s favourite towns and learn about the ingredients and food styles that make each region distinct. Bagna cauda, Polenta with Parmesan and Olive Oil Fried Eggs, Risotto with Pumpkin and Red Wine and Mille Foglio.