Patagonia will host ‘Mollusks for the Masses’ an in store event with Oyster Boy’s Adam Colquhoun. Participants are invited to come to the store, learn a little about the history and business of sustainable oceans, sample some oysters and learn to shuck. Continue reading →

Facilitator: Jon Forbes

Join Jon Forbes of Forbes Wild Foods for an evening of wild eating. Indulge in local, season foods including fiddleheads, wild leeks and wild garlic as well as morel and pheasant-back mushrooms. Other foods such as cedar tea, labrador tea and cattail shoots will also be prepared. Take part in a discussion of ethical and sustainable issues surrounding the harvesting of wild foods. You’ll walk away armed with the tools you need to begin your own foraging adventures.

Jon Forbes lives in the Noisy River Valley, where he has been harvesting wild foods for over 50 years. He started Forbes Wild Foods in 1998 and currently spends his time writing, training and helping to build awareness for a sustainable and ecologically sound approach to non-timber forest products.

A fun and informal evening perfect for mothers day. Spend some time with mom, she’ll enjoy your company as well as our selection of wine and cheese.

We’ll teach you to properly taste wine, and cheese, pick out the flavours you like best and how to pair them together.

For tickets, visit: http://www.culinarium.ca/index.php?page=culinarium-events

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Nothing tastes better than fresh locally grown Ontario food. And with such a bounty to choose from, a gourmet meal is never further away than your very own crisper. Let Culinarium’s^TM show you how to cook through the seasons with ingredients from around the province. You’ll be amazed at the multitude of menus you’ll have at your fingertips.

All of Culinarium’s^TM cooking classes are formatted to be a rich and decadent 3-part learning experience:

Part 1: try an array of seasonal foods and learn about the different varieties of produce.
Part 2: everyone grab an apron and let’s get cooking!
Part 3: Relax at our communal table and enjoy the fruits of your labour.

Prefer a private party?  Contact us and we’ll help you create a savoury soiree for you and your guests!

Food Revolution Day is a chance for people who love food to come together to share information, talents and resources; to pass on their knowledge and highlight the world’s food issues. Attend one of the Toronto events listed or plan your own! Continue reading →

Saturdays
9–10am
Cost: $5 suggested donation, drop-in

Caregivers and children ages 4 to 7 are invited to roll up your sleeves and learn how to mix, grate mash and then eat your delicious creations—using only your hands!

Sniff, taste, touch and play are the key ingredients of this fun and free program.

Space is limited to a maximum of 12 children.

Growing Taste Buds

Saturdays
Spring: March 31–June 2, 2012
10:30am–12:30pm
Fido Classroom
Cost: $160 for full 8-week session

The Spring 2012 session is sold out! Stay tuned for details on the Summer session, coming soon. For more hands-on fun in the kitchen, join us Saturdays, 9–10am for Hands in the Bowl.

For more information, please contact Marina Queirolo at mqueirolo@evergreen.ca or at 416-596-1495 x231.

Spring 2012 Schedule

March 31: Getting to Know Your Kitchen
Learn how to set up your personal work area in the kitchen (mise en place), including rules and procedures regarding safety, working environment and cleaning the space.

April 7: Sprouts: Superpower Food
Sprouts are highly nutritious baby plants, germinated form seeds, grains or legumes. During this class children will learn how to grow their own sprouts at home, the basics of growing in containers and how to plant and upkeep the grow tubes in front of our kitchen at EBW.

April 14: Underwater Cooking
Guest: Kristin Donovan,
Fish is delicious and good for you but the unfamiliar smells, textures and shapes sometimes put children off. This workshop puts kids in touch with a fresh fish expert who will share secrets on selecting and preparing fish.

April 21: Earth Day, no class this week. Join us for a very special Earth Day workshop for all children! Details to come soon.

April 28: Grow Your Own Food
Guest: Jessie Sosnicki, Sosnicki Farms
Spend the morning learning how to grow food organically. Children will prepare a meal made with ingredients from Sosnicki Farm while learning to plant and care for an heirloom tomato plant to take home.

May 5: No class this week

May 12: Visit the Farmers’ Market
Children will take a stroll through our Farmers’ Market, with a focus on getting to know the farmers, what they grow, how they grow it and what is in season. After, it’s back to the kitchen to create a delicious dish!

May 19: Healthy Pizza
Guests: Morgan Zigler and Lee Earl, EBW Kids’ Programming
Children will learn how to cook delicious pizzas outdoors using the wood-fired oven. We’ll introduce them to the basics of traditional cooking methods and Slow vs. fast cooking techniques.

May 26: Aboriginal Cuisine
Guest: Kai Zyganiuk
Start the celebrations for National Aboriginal History Month early. Children will learn about traditional staple foods of Canada’s First Nations, and why they were important throughout the year. Kai will share his memories of meals cooked with his family from Wasauksing First Nation.

June 2: Last Day Celebration
Children will cook a dish together that will be offered at their very own booth at the Farmers’ Market. They will also have an opportunity to talk about what they cooked and how they cooked it while raising funds to support our Children’s Food Program bursary, helping children from underserved communities to take part in our programs.

Facilitators

Kate Leinweber is a microbiologist and a registered holistic nutritionist. As a microbiologist Kate first used fermentation to make proteins and enzymes in the production of alternative biofuels. She has been fermenting since 2006 and studied with Sandor Katz; the fermenting guru and author of Wild Fermentation.
Joshna Maharaj is a chef with a simple but thoughtful approach to food and cooking. Her recipes are diverse, wholesome and delicious. Currently, Joshna is working with the Scarborough General Hospital to put more wholesome, local food on patients’ plates.

Special Guests

Kristin Donovan 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.
Jessie Sosnicki is a life-long farmer who made the switch to organic farming more than 10 years ago with her “partner in grime,” Ben. They farm 60 workable acres, 20 of which are vegetables each year—growing 30 different crops and well over 100 varieties of vegetables year round!
Kai Zyganiuk is a 14-year culinary veteran who has trained under top local chefs such as Jonathan Gushue and Frank Dodd. Kai is a proud Band Member and long-time resident of Wasauksing First Nation. As a member of (ANDPVA), he is recognized for his dedication to working with the Native community.

• What: With increased mobility and travel, whose responsibility should it be to monitor and conserve water in tourism? What role can we play in reducing our footprint next time we’re away?
  
  
• Cost: Admission with registration. Space is limited!
  PWYC (pay what you can and a little more!) at the door.

• Snacks and refreshments provided!
  

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Introducing the Waterlution Toronto Hub! 

The Waterlution Toronto Hub works to develop and nurture inspired communities of water action by hosting year-round capacity-building opportunities.

Regular gatherings bring together water experts, stakeholders and the interested public to explore pertinent issues and creative solutions to regional and international water management questions. These innovative social events aim to inspire guests, while weaving knowledge on a relevant topic, provoking dialogue and facilitating action items. Each event is focused on a specific theme, stimulated by featured “provocateurs” – leading mentors with insight to share.

With spring in the air, it’s a good time for another herb class. We will be showing you how to wake up your palate with everything from a tarragon vinaigrette to creating a perfect herb crust for your meats. Continue reading →

In this class, we will learn to make some classic desserts using everyone’s favourite ingredient – chocolate! A dark chocolate raspberry layer cake and chocolate pot de crème are on our menu – there will be some to eat in class and some to take home. Continue reading →

You never know who is coming to dinner and it’s always good to have some gluten-free recipes in your repertoire. In this class, we will discuss gluten-free foods and cook up some tasty snacks that can easily be made without basic wheat flour. Continue reading →