OCTA

Join Evergreen Brick Works for a new season of hands-on cooking workshops that explore the flavours, foods, and issues in our city (Toronto)! The workshops are every second Thursday from January 12 to March 22, 7-9pm and are led by a chef, producer, or expert in their field of food!

The workshops are $55 and you want to be sure to register in advance as classes always book up!

Read on for the workshop descriptions!January 12: Indian Cuisine
Facilitators: Arvinda and Preena Chauhan

Spend an evening with mother-and-daughter veterans of teaching Indian cuisine to unravel the secrets of creating mouth-watering classic Indian vegetarian dishes. You’ll learn the basic techniques to start any Indian dish and how to source local ingredients with exotic flavour.

Arvinda and Preena Chauhan have been teaching healthy, home-style Indian cooking classes for the last 17 years and are makers of Arvinda’s natural, artisanal spice blends.

January 26: Mexican Cuisine
Facilitators: Gabriela Ituarte and Iván Wadgymar

Learn the art of the corn tortilla. This workshop is based in the ancient growing and cooking traditions of indigenous Mexican people, including the use of traditional tools along with some new inventions that will make for a truly fun and unique cooking experience.

Gabriela is a project animator at ChocoSol championing traditional food and pedal-powered production and working with local farmers to support and encourage sustainable farming, purchasing and transporting techniques.
Iván has traveled the world in his work on sustainable agriculture and the politics of trade. Inspired by his travels, he also has a small-scale plot of heirloom corn in a polyculture setting (known as a milpa).

February 9: Food is Love
Facilitator: Shayma Saadat

This workshop will teach you how to make no-fuss traditional Persian- and Pakistani-spiced plates with a modern twist for your loved ones along with a fancy, colourful cocktail to enjoy together!

Shayma’s cooking philosophy is rooted in her international heritage and from recipes passed down through the women in her family. She is also the author of the food-memoir-style blog The Spice Spoon: Cooking Without Borders.

February 23: Winter Shellfish
Facilitator: Kristin Donovan

Learn the who, what, where, when and why of selecting and cooking the best cold-season fish and shellfish.

Kristin found her passion for cooking in the back woods of Northern Ontario. Currently, she is co-owner of Hooked, Inc., a sustainable fish supply shop, started in March 2011 with her husband Dan.

March 8: Cold Weather Cooking
Facilitator: Kate Leinweber

Create delicious, warm winter meals along with a discussion on winter nutrition.

Kate is a microbiologist, a registered holistic nutritionist and a passionate preserver and home lacto-fermenter. Her goal is to spread her knowledge and love of traditional foods and their incredible ability to guide the body to its natural state of healing.

March 22: Cut the Mustard
Facilitators: Risa Stone and Noah Kessler

Learn the magic of mustard from the experts at Kozlik’s Mustard. You’ll come away with renewed passion for this diverse condiment.

For more information and to register for the workshops, click here!