Posts by Dana Cooper

Soul food for the Planet February 9th, 2020 1pm-4pm 80$

Trying to buy local and seasonal to reduce your footprint? It’s not easy during our longer winter months but many root vegetables, along with squash and cabbage are tasting as good, if not better, than the day they were harvested. If you’re bored of the same old vegetable dishes, come learn some new, adaptable recipes that will help you get through the grey winter months with colorful and wholesome comfort food. We’ll make a rich, flavorful broth with daikon and carrot, the most delicious baked squash to snazz up appetizers, pasta sauce and sandwiches and a savory beetroot curry.

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Intro to India: Flavourful, fragrant and vegetarian  March 1, 2020 1pm- 4pm $80

In this workshop, we’ll take a deep dive into the fragrant spices that make Indian food so complex and delicious. We’ll learn which ones to stock and how to get the most out of these versatile tools in your kitchen arsenal. By the time we’re done you’ll know how to use black cumin, curry leaves, coriander seed, Szechuan peppercorns, nigella, cardamom (black and green), asafetida, turmeric and more in dishes that will become your new staples: classic cauliflower korma, scrumptious roast squash with fresh curry leaves and brown mustard seeds, and a braised cabbage Indian-style.

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