Hands-on cooking class (small class size allowing for lots of questions and interaction)
DurationAbout the course
Join Paula Naponse Anishinaabe from Atikameksheng Anishinawbek – artist, cook and co-owner of Beandigen Café in Ottawa in our kitchens and create together some delicious Indigenous dishes. Learn about the important stories and roots of the ingredients and community meal. From Bannock and Three Sister Soup to Wild Rice Salad, you will be preparing a full traditional seasonal meal.
What's Included:
Hands-on cooking class (small class size allowing for lots of questions and interaction)
Harvesting from the Kitchen Garden
Lunch in the Dining Room or Courtyard
Complimentary sampling of local wine with lunch
Maison Maitland folder with recipes
All beverages
Welcome
6 Weeks of learning how to make wraps by following simple step by step instructions and visuals
Learn hands on how to make goi cuon, more known as salad rolls or summer rolls.
Light and refreshing summer salads are perfect for summer picnics, cookouts and barbeques. Tonight, Emily will showcase some of her favourite salads that you can make on repeat all season long.
Menu: Tuscan Kale Panzanella Salad - Oven Roasted Tomato, Pickled Red Onion, Ciabatta Crouton + Preserved Lemon Vinaigrette Chicken Marsala with Handmade Tagliatelle + Wild Mushroom Chocolate Olive Oil Cake with Mascarpone Cream + Red Wine Caramel Dietary
Dishes include Arugula and Kale Salad with Fresh Herbs and Roasted Almonds, Chicken Paillard in Fresh Tomato Pan Sauce, Roasted Squash and Sage Risotto, Apple and Pear Strudel with Vanilla Whipped Cream
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