Ron`s classes in the Cookbook Company`s Fall

Transcription

SPECIALTY DINNERS
2-3
SEPTEMBER COOKING CLASSES
4-5
OCTOBER COOKING CLASSES
6-7
NOVEMBER COOKING CLASSES
8-9
OUR FAVOURITE FOODS AND WARES
10
CRAFT OF COOKING, TECHNIQUES
11
CRAFT OF COOKING,
EMBELLISHMENTS & INGREDIENTS
11
FRANCE COOKING CAMP
12-13
13
14-15
16
CALGARY’S COOKING STARS
VISITING GUEST CHEFS
CALGARY WINE ACADEMY
COOKING CLASS CALENDARS
SEPTEMBER – NOVEMBER 2004 COOKING CLASSES,
WINE CLASSES, DINNERS AND WORKSHOPS
THE COOKBOOK CO. COOKS
2
celebrating
20
delicious
years
722 -11 AVENUE SW CALGARY, AB T2R 0E4
PH (403) 265-6066 FAX (403) 262-3322
www.cookbookcooks.com
How to
register
Registrations are
accepted by
telephone, fax, mail
Specialty
DINNERS
Come! Feast! Enjoy!
or in person.
Payment can be
made by cash,
Direct Debit,
Cheque, VISA,
MasterCard,
Diner’s Card or
American Express.
Phone us:
265-6066
or Fax us:
262-3322
Full payment
COOKS
IN
MY KITCHEN
The stars of the show are the chefs,
caterers, writers and food lovers who
provide the lifeblood of our cooking school’s
classes. This dinner is the bringingtogether of the big personalities and big
flavours that have made The Cookbook Co.’s
school the most happening kitchen in the
city. Seven courses, seven cooks: Pam
Fortier, Chris Halpin, Geoff Last, Glen
Manzer, Karen Miller, Gail Norton, and
Judy Wood team up, cook up, and heat up
the night. Wine pairings are provided by the
irrepressible maestro of Metrovino, Richard
Harvey. Join us in the kitchen for a salute,
and of course dinner and wine!
September
2004
Cooking
CLASSES
Join us on Saturday, September 18th
at 6:30, $75.00
A MEDITERRANEAN MENU
COMFORT FOOD AND WINE OF
SOUTHERN FRANCE: GOOSE FAT,
GARLIC AND MORE!
The Mediterranean casts a spell of blue water, long shadows,
bounteous olive groves and infinitely generous people. David
recreates those traditions here in the shadow of the Rockies;
tonight, imagine yourself thousands of miles away, absorbing
the market smells and sights of the magical Mediterranean.
Don’t miss it!
David Cox
Monday, September 13 at 6:30-9:00, $55.00
must be made
at the time of
registration.
Prices listed do
not include GST.
The class sizes
are limited so
we recommend
advance
registration.
If for some reason
you are unable to
attend, please
inform us at least
3 days before
the class.
Payments are
non-refundable so
you may schedule
for a later class or
use the credit for
in-store purchases
Pam Fortier, Gail Norton and Richard
Harvey are Francophiles of the highest
order. Their recent wanderings through the
Languedoc, home of confit, cassoulet, foie
gras and very approachable wines make
this evening one not to be missed.
Vicariously travel the Canal du Midi, the
narrow roads lined with plane trees, the
careening roundabouts that make a detour
to the south of France’s fiercely
independent mountain region so magical.
This is comfort food from the soul of France.
FOOD
AND WINE OF PIEDMONT
Geoff Last
Wednesday, September 15 at 6:30-9:00, $55.00
The food and wine of Piedmont are inextricably linked, and
both feature big, bold, complex flavours, yet they remain
misunderstood and scarce outside of the region itself. Risotto
infused with truffles (no, not little chocolate balls…) and
hearty stews marry beautifully with the stunning red wines of
Barolo and Barbaresco, as you will discover.
BEANS, GRAINS
AND LENTILS
Gail Norton
Thursday, September 16 at 6:30-9:00, $50.00
Join us on Friday, November 12th
at 6:30, $85.00
Wow, these are great. But I don’t like lentils– but these lentils
are great! How many times has Gail heard this– lots! Beans
and lentils have long been the foundation of many healthful
international cuisines and are finally finding their way onto our
plates. Discover the versatility and flavour potential of legumes
as they appear in soups, salads, and entrées. Come and learn
your bean basics.
DISHING DINNER
Those Dishing women are cooking up
dinner! Join the irrepressible authors of
Dishing and Double Dishing for dinner and
entertaining tales from their kitchens.
Pam Fortier, Karen Miller, Gail Norton,
Shelley Robinson, Rhondda Siebens, dee
Hobsbawn- Smith, Janet Webb, Judy
Wood, and join forces to present a
women’s view from the kitchen. Men are
of course very welcome!
CONTEMPORARY WAYS
WITH SALMON
Andrew Keen
Friday, September 17 at 6:30-9:00, $55.00
During this evening’s celebration of everyone’s favourite fish,
Andrew will share his secrets for preparing succulent salmon.
Learn when and how to remove its skin, cooking methods
which enhance salmon’s wonderful texture, and ingredients
that bring salmon’s lushness to the fore. From fin to “Finis”,
all this and more tonight.
Join us on Saturday, November 20th
at 6:30, $75.00
or send a friend
on your behalf.
2
KNIFE SKILLS 1
FAST ENTRÉES
FOR ENTERTAINING
Brent Lloyd
Saturday, September 25 at 10:00-12:30, $55.00
dee Hobsbawn-Smith
We are not talking “knifing” skills, but the more practical, hard-tofind techniques that will speed and streamline your time in the
kitchen. Learn some body mechanics, take in some facts on
choosing the best knife for the job, and learn how to use, sharpen,
care for and store your most valuable kitchen tool. Differentiate
between chopping and dicing, and appreciate the finesse of a
chiffonade and julienne. Practice your skills on herbs, fruits and
vegetables. Hands-on. Bring your knives.
There’s no place like home if you want to feed your friends and
colleagues. And dinner doesn’t need to be an all-day affair even if you
love full flavours. Today, Brent unleashes some fabulous fast entrées that
will entertain and delight you and your guests.
HANDS-ON SUHI-MAKING
Aki Fujita
Get inside an outsider roll, wade into wasabi, grapple with gari. It’s all
about sushi how-to with Aki. Pull up a chair, sharpen your wits along
with your knife, and enjoy the high-energy entertaining and educational
style of Aki Fujita as he tells you all about sushi. Unwrap the mystique,
wrap up some nori and fresh fish fillings along with many other Asian
approaches to rice and rolls. Join Aki as he whirls and twirls his knives,
leading you through the beautiful dance of sushi-making.
HANDS-ON TUSCAN FARMHOUSE
Judy Wood
Tuscany is celebrated for its haunting beauty and robust food. Its
cuisine relies on the finest possible ingredients, treated with
respect and simplicity. The end result is soulful and satisfying. Join
Judy on this ramble over the Italian hillside and into the kitchen.
THE ARTFUL TABLE
LOW-CARB COOKING
Jerry Chong
Sunday September 26 at 11:00-1:30, $45.00
Debi Nielsen
Sunday, September 19 at 11:00-1:30, $50.00
Throwing a party can be one of life’s little pleasures, especially when you
let yourself go as a decorator. Landscape your table with “found” and
carefully-selected objects, design a buffet table that will entertain you
and your guests, and let the fun begin! Jerry will have you dreaming of
your next entertaining date.
Low-carb is not a diet, it is a lifestyle. Tonight, set aside your
preconceptions and set aside the bread, or pizza crust and cake
too, in favour of alternatives that are just as rewarding. Fresh,
interesting and above all delicious, here is Debi’s maintenance
plan for low-carb living. Variety is the spice of life, especially
when you are low-carbing it!
AN ENTERTAINING MENU
FROM IL SOGNO
Giuseppe DiGennaro
Monday, September 27 at 6:30-9:00, $55.00
TOUR
OF ITALY
Alan Shewchuk
Wednesday, September 22 at 6:30-9:00 $55.00
Just in time for your next dinner party, Calgary’s leading “New Italian”
chef presents a menu of Italian “new classics”. Giuseppes’s food style
makes the most of traditional ingredients in a non-traditional but
respectful way, weaving the best of the old with the best of the current
crop of Italian ideas.
Tour Italy under the guidance of our favourite “Tuscan”, Allan
Shewchuk. From the Po River Valley to the Veneto, inulge your
passionate Mediterranean soul tonight. This class fills quickly, so
book early for your seat.
FROM
A CHEF’S TABLE
Glen Manzer
Wednesday, September 29 at 6:30-9:00, $55.00
Wouldn’t you love to dine with a talented Canadian chef? River Café’s
SUGAR
own Executive Chef Glen Manzer shows us how he cooks, with a “less is
more” approach perfect for languid evenings with family and friends. You
too can cook Manzer-esque dishes in your own home kitchen after Glen
unveils his entertaining menu in his own inimitably laid-back language
and style.
ANNA OLSON
Thursday, September 23 at 6:30-9:00
$75.00
Sugar is for sharing, and on her popular Food
Network show Sugar, pastry chef Anna Olson
teaches viewers the art of making desserts to share. Melted, spun,
caramelized, sugar is a fascinating subject. Anna Olson melts
hearts and sugar crystals while creating simply stunning and
original sweets. In between, she shares her approach via accessible
building blocks to progress from one recipe to the next by first
introducing a basic recipe, and then giving “switch-ups” to dress it
up. For dessert fans who fancy themselves bakers as well as fans
who fancy being fed, Anna’s approach is
accessible and ever so sweet. Make the
most of fresh fruits, citrus, chocolate,
nuts and beyond, provide something for
every sweet tooth. Throughout, Anna
provides a pastry chef’s countless tips on
ingredients and techniques. Sugar invites
readers to share in the pure pleasure of
baking. Class includes a copy of Anna’s new
REAL LIFE COOKING: WEEKNIGHT SOLUTIONS
Karen Miller
Thursday, September 30 at 6:30-9:00, $50.00
Food on the fly for families is the focus of tonight’s fare. Karen’s cooking
for every day never sacrifices flavour for speed, but speed and style are
her forte. Do not resort to packaged food just because you live life in the
fast lane! Here’s how to work delicious “cuisine rapide” into your busy
schedule: throw out the take-out menu, give up on those last-minute
phone calls to the pizza dude, and make your own quickie suppers.
Have you considered a
Gift Certificate
from the Cookbook Co. Cooks
for the foodie on your gift list?
book, Sugar.
yum!
3
LOW-CARB COOKING
Debi Nielsen
Sunday, October 3 at 11:00-1:30, $50.00
Low-carb is not a diet, it is a lifestyle. Tonight, set aside your preconceptions
and set aside the bread, or pizza crust or cake too, in favour of alternatives that
are just as rewarding. Fresh, interesting and above all delicious, here is Debi’s
maintenance plan for Low-carb living. Variety is the spice of life, especially
when you are low-carbing it!
FROM
A CHEF’S TABLE: AN ENTERTAINING
Desmond Johnston
Monday, October 4 at 6:30-9:00, $55.00
MENU
Entertaining can be sleight-of-hand when Desmond shares his magical touch
in this class. When you are jittery for a party, here are the treats you will want
to share with your friends. Planning strategies are included with recipes and
flavour combinations to make this class a valuable experience for gotta-getwith-it cooks and entertainers.
BIG CITY COOKING (AND BIG WINE TOO)
Kevin Turner and Metrovino
Tuesday October 5, at 6:30-9:00, $55.00
October
Got guests; got to go to work. How can you do it all and still “wow” your
visitors, without breaking the bank or your back? Urbane and upscale, Kevin’s
food is the big-time ticket to fine fare. Join him tonight as he unveils his best
big city food style, complete with big, bold wines, presented by Metrovino, to
pair his succulent menu suggestions for you and your favourite people.
2004
Cooking
CLASSES
THAI COOKING CLASS
Patrick Dunn
Wednesday, October 6 at 6:30-9:00, $55.00
Thai flavours– coconut milk and kaffir limes, cilantro and basil, lemongrass and
ginger– are entrancing and aromatic, and have become increasingly popular.
Thai food is distinctive and delicious, but not difficult to prepare. Patrick
gracefully navigates the highlands and lowlands of Thailand with grace as he
shares some of his favourite food tonight.
THE GIRL CAN’T COOK
Cinda Chavich
Friday, October 1 at 6:30-9:00, $70.00
No-fail food that will get you in– and out– of the
kitchen with style are presented by well-loved
food writer Cinda Chavich, as she presents her
new book, The Girl Can’t Cook. Food for every day,
food for those who thought they couldn’t feed
themselves, food for fun and entertainment, Cinda
has it all. For recipes you can’t be without, join
Cinda tonight. Class includes a copy of the book.
FRIDAY NIGHT OUT: HANDS-ON COUPLES COOKING CLASS
Chris Halpin
Friday, October 8 at 6:30-9:00, $55.00 a person
Cooking on Friday night needn’t be, or taste like, the culmination of a long and
tiring week. Spend some quality time in the kitchen with your partner or friend,
whipping up a bit of fun. Learn new recipes and cooking techniques in a
relaxing atmosphere, then work a deux to prepare dishes in class. Here is a
great course to enjoy with a good friend, your significant other or spouse. Meet
new friends who have similar interests and sharpen your culinary skills. Book
early this is one of our more popular classes.
HANDS-ON FILO WORKSHOP
Chris Halpin
Saturday, October 2 at 10:00-12:30, $50.00
POULTRY EVERY WHICH WAY
Filo is simple– the secret is out. No matter how you wrap or roll it,
cooking with filo can be a snap. Make-ahead or made to order, Chris’s
filo fun means you too can enjoy your own party. Easier to handle than
many suspect, filo is a fine pastry for beginners and adept cooks alike. It
looks fancy, it tastes delicious, this ancient and simple pastry is perfect
for modern cooks. Learning how to use, store, bake and enjoy filo in both
sweets and savouries is the goal of the day.
Karen Miller
Tuesday, October 12 at 6:30-9:00, $50.00
Fashionable flair with flying and feathered fare is on display tonight as Karen
unravels the mouth-watering bird-lovers’ dishes of her autumn repertoire.
Chicken is the great standby, but that certainly doesn’t relegate it to the
sidelines of interest. Tonight, Karen will stand and deliver her birds in the best
kitchen tradition.
HANDS-ON MIDDLE EASTERN FLAVOURS FOR CANADIAN COOKS
AN INSPIRED LATIN MENU
dee Hobsbawn-Smith
Rogelio Herrera
Exotic, exciting and earthy, the flavours of the Middle East– sumac,
pomegranate molasses, cardamom, pine nuts, saffron, zataar, honey,
lamb– are robust ingredients that dee loves. Modern Middle Eastern food
is easy to learn, easier to love, and has grown into much more than
hummus and baba ghannouj. Today, we cook together to create a
fabulous feast, equally at home in the market or the desert. These scents
and colours will redefine your ideas about intensity of flavour and colour,
and re-invent your inventory of modern Middle Eastern food.
It might be autumn here, but somewhere in the south, the sun is shining.
Rogelio and his sunny savouries will shut out the cold. Spicy is mighty nice!
Latin flavours, like Latin dance, are intoxicating, and it has nothing to do with
the rum. It’s Latin with a capital “L,” spicy with a capital “S.” Sizzling food
from hot, spirited places will transform you into a lover of all things Latin.
KITCHEN KIDS GET READY
FOR HOLIDAY GIFT-GIVING
dee Hobsbawn-Smith
Creative kids hit the kitchen to make presents for family and friends. This
collection of kitchen treats, both sweet and savoury, makes ideal gifts for best
buddies and cousins alike. dee, mother of two sons and keen kid at heart,
knows how to get your kid into the holiday gift-giving frame of mind.
Minimum age: 9. Limited space, so register early for this popular class.
Interested in becoming one of our
Cooking Class Volunteers
at the Cookbook Co. Cooks?
It’s a lot of fun.
4
HIGH STEAKS COOKING
dee Hobsbawn-Smith’s
THE CURIOUS
RON “ROCKIN’ RONNIE” SHEWCHUK
COOK AT HOME
Cookbook author and international barbecue
competitor Ron "Rockin' Ronnie" Shewchuk knows
how to cook a great steak and he's ready to share some recipes, tips and
techniques with you. From the simplest, quickest rubs and marinades to
oyster-stuffed carpetbagger steak, you'll expand your meat horizons in
this chewy, juicy class. Includes a copy of Ron's
BOOK LAUNCH PARTY
Monday, October 25 at 6:30
AT THE COOKBOOK CO. COOKS
Please join us for a drink and a bite,
as we salute a brilliant local author
on her third published cookbook!
recent cookbook, Barbecue Secrets: Unbeatable
Recipes, Tips & Tricks From a Barbecue Champion.
We look forward to seeing you!
GRILLING ESSENTIALS
dee Hobsbawn-Smith is a cook's cook, passionate about local
ingredients and committed to techniques– except for those
occasions she veers off on her own course (which is more often
than she likes to admit!). Tonight, we celebrate the publication of
dee's third book, The Curious Cook At Home, and we celebrate
dee's nature as well. Her book is more than a collection of
recipes; it is a peek into dee's private life, complete with stories
and her opinionated palate. Join us for a glass of wine and
nibbles as we salute dee who brings good home cooking proudly
to the table and says, "Here is what I made for you." Salut!
Ron Shewchuk literally wrote the book on
barbecuing and grilling. In this class Rockin'
Ronnie will show you how to supercharge your grilling skills with awardwinning recipes and techniques for great appetizers, sides, mains and
desserts. Includes a copy of Ron's recent cookbook, Barbecue Secrets:
Unbeatable Recipes, Tips & Tricks From a Barbecue Champion.
A MENU
FROM DIVINO
John Donovan
Tuesday, October 26 at 6:30-9:00, $55.00
THE SURREAL GOURMET BITES
Divino’s chef John Donovan has some great bistro-style dishes that keep
this long-lasting and popular restaurant’s clientele hopping and happy.
Global flavours plus bistro attitude equals a great night out Divino-style,
whether you cook or John does.
BOB BLUMER
Wednesday October 20 at 6:30-9:00,
$75.00
FOOD
AND WINE OF NAPLES
Geoff Last
The Surreal Gourmet, live and for
real, at least as real as it gets
when one is surreal. Bob is in
Calgary to cook his way through
his latest surreal fantasy,
The Surreal Gourmet Bites.
Amuse-bouches from the great
restaurants these are not, but
just what they are is up to the
Surreal Gourmet to explain in his
own particular way. Be there or
be so square! This one-time only
class is bound to fill fast, so book now!
Real pizza… spicy stuff… la cucina povera does not mean that
Neapolitans have ever deprived themselves of intense flavours. Instead,
they draw from the sea and the mountain soil, making the most of
sheep’s milk cheese, olives and fresh fish– all with the flair you’d expect
from the inventors of that famous culinary achievement, pizza.
SIMPLE FRENCH FARE
Gail Norton and Pam Fortier
Friday, October 29 at 6:30-9:00, $55.00
These two Calgary cooks should have been born in France, where dogs
visit bars with impunity, and fine fare is the main topic of everyday
conversation. But they weren’t. Instead these prairie Parisians have
tackled the topic of la vie en rose with dedication and joie. Taste their
favourite “fast” French flavours tonight, drawn from regular sojourns to
France and embellished with liberal applications of Canadian flair.
Cost of the class includes a copy of his new book, The Surreal Gourmet Bites.
LOW-FAT HORS D’OEUVRES
Julie Van Rosendaal
We all love parties, but party food can be hard on the waistline. Join the
queen of lean in this look at intensely flavoured, low-fat, highly delicious
finger foods fit for an evening of entertainment. Julie has kicked the posts
down and rebuilt the low-fat rules in her flavourful cooking, and tonight
she will show you how. Abandon outdated ideas that low-fat means
boring as Julie cooks up a storm of starters to keep you heart-healthy
and fuelled for life.
Also in October... see page 10!
CraftOF COOKING
TECHNIQUES
Saturdays, October 23 and 29, 2 classes each day.
5
BEYOND TENDERLOIN: LESSER CUTS
OF MEAT
Wade Sirois
Monday, November 8 at 6:30-9:00, $55.00
Chefs are famous for their handy handling of the braised shanks and
short ribs, the simmered chuck, the stewed round. Wade shares some
tricks of the trade tonight as he cooks those “less expensive pieces” of
protein. They do take more time to reveal their melting and succulent
texture and full-bodied flavour, but no fear! It’s time well spent, and
money saved. Best of all, this is great eating!
A PASSION
FOR CHOCOLATE
Jenni Neidhart
Tuesday, November 9 at 6:30-9:00, $50.00
Jenni is a diehard chocolate enthusiast and a baker extraordinaire. Join
her for a night of demonstration in modern techniques of working with
and flavouring chocolate. The class will include an intensive tasting of
different chocolate: Scharffen Berger, Callebaut, Valrhona, and
Schokinag; dark, semi, and milk.
November
HANDS
ON FREEZER HORS D’OEUVRES
Judy Wood
Sunday, November 14 at 11:00-1:30, $55.00
2004
Cooking
CLASSES
Judy knows all about the holiday time-crunch and how anxious you feel
when you know you’ll be entertaining in a few weeks, right when you won’t
have a minute to spare. Her class is all about making fantastic nibblies in
advance, so you can stash them in your freezer and have something
impressive on hand for guests, your family and maybe even yourself.
This class is also available later in the day...
A SEASONAL MENU
CELEBRATE! ENTERTAIN! FEAST!
Glen Manzer
Andrew Keen
Tuesday, November16 at 6:30-9:00, $55.00
Wouldn’t you love to dine with a talented Canadian chef? River Café’s
own Executive Chef Glen Manzer shows us how he entertains, with
“knock ‘em dead” seasonal dishes perfect for evenings with family and
friends. You too can cook Manzer-esque dishes in your own home
kitchen after Glen unveils his entertaining menu in his own inimitably
laid-back language and style.
ENTERTAINING INSPIRED
BY
‘Tis the season for cooks around the city to celebrate, and Andrew has
just the recipes to make it easy and spectacular for you. Only the best
will do, for you, your guests and this committed chef. Andrew unveils
some special dishes tonight for you to create in your own kitchen.
BASQUE BITES: INSPIRED SAMPLERS
FROM SPAIN
dee Hobsbawn-Smith
Wednesday, November 17 at 6:30-9:00, $55.00
COCKTAILS
Wade Sirois
Mixed drinks have the kind of cool that other drinks can only aspire to,
and they demand equally au courant bites to partner them. Wade, as
one of Calgary’s premiere caterers, shows us finger fare with enough
élan to stand up to the big personality of cocktails.
Simple to sublime, these robust bites are best with wine or sherry.
Gathered during dee’s trip to Spain, these are perfect for sharing, call
them tapas, tapatizers, or terrific. Here is an accomplished collection of
bits that are ideal as bites for your seasonal celebrations or scaled-up for
your very next supper.
FRIDAY NIGHT OUT: HANDS-ON COUPLES COOKING CLASS
FOOD
Chris Halpin
Friday, November 5 at 6:30-9:00, $55.00 a person
AND WINE PAIRINGS
dee Hobsbawn-Smith and Heidi Wechselberger
Friday, November 19 at 6:30-9:00, $60.00
Cooking on Friday night needn’t be, or taste like, the culmination of a long
and tiring week. Spend some quality time in the kitchen with your partner
or friend, whipping up a bit of fun. Learn new recipes and cooking
techniques in a relaxing atmosphere, then work a deux to prepare dishes
in class. Here is a great course to enjoy with a good friend, your
significant other or spouse. Meet new friends who have similar interests
and sharpen your culinary skills. Book early this is one of our more
popular classes.
dee creates food that is robust, full-flavoured and earthy, great attributes
for potential wine partners. Heidi, on staff at the esteemed Metrovino,
knows her wines. Tonight, they come together for a great evening devoted
to flavour pairings and contrasts, just in time for your seasonal celebrations.
For every dish dee cooks, Heidi pours two wines, each a suitable– but
different– suggestion. Neither are right or wrong, but each present different
possibilities for a match. It’s an ideal opportunity to investigate the many
differing ways that food, wine and friends work together.
HAPPY BIRTHDAY TO US!
turns 20 years old on
Sunday, November 7!
LET’S CELEBRATE!
Please join us for a drink and a bite, and
of course... some really good cake!
We look forward to seeing you
between noon and 5pm.
6
WEEKEND INDULGENCES: BRUNCH WORKSHOP
KNIFE SKILLS 2
Chris Halpin
Saturday, November 20 at 10:00-12:30, $50.00
dee Hobsbawn-Smith
Brunch is a social occasion, when friends and family congregate to visit,
drink, and of course, eat. Brunch menus have evolved in their own
specialized direction, distancing themselves quite clearly from lunch and
breakfast. Chris applies his own creative spin to this collection of old
classics and gonna-be favourites. The result? Brunch with flair, fun,
festive flourishes and fab flavours!
Home cooks have few, if any, hands-on avenues for learning how to slice a
piece of flank, clean silverskin from a tenderloin, or bone a bird. In this practical
class, you will learn a few tricks that make it easy to buy whole birds and cut up
valuable meat without worrying about ruining it. Spend a morning at the
counter, learning physiology, techniques, terminology and “truc” of the trade.
Do you get the most out of a flexible or a stiff blade? How do you ready a “rack”
for the oven? What is “frenching” if your lips aren’t involved? And just how do
you make medallions without making mincemeat of the meat at hand? Sharpen
your wits, hone your knife-edge remarks, and cut to the meat of the matter.
Sharp and dexterous knife-work is the goal, and this low-stress, high-stakes
class delivers the goods. Hands-on. Bring your chef’s, boning and paring knives.
HAVING YOUR WAY
WITH SHELLFISH
Andrew Keen
There is much more to exceptional shellfish cooking than being able to
tell a lobster from a crab. Andrew will lead the way– learn how to shuck,
crack, clean, store and buy your shellfish... everything you need to know
that your fishmonger may not have the time to tell you!
HANDS-ON THAI MENU
Patrick Dunn
HANDS-ON RUSTIC COOKING FROM THE FRENCH COUNTRYSIDE
Popular but perceived as hard-to-make, Thai food is distinctive and
delicious, but not difficult to prepare. Learn from Patrick how to to
master the signature flavours of this favourite cuisine– coconut milk and
kaffir limes, cilantro and basil, lemongrass and ginger. Hands-on class.
Judy Wood
Rustic food does not always set the stage for a rustic experience.
Instead, it glorifies and makes the most of impeccable ingredients, a la
francaise. This collection of dishes will whet your appetite for what
French home cooks have always celebrated… the simple things. Handson; prepare to be delighted with yourself.
DECEPTIVE DESSERTS
Julie Van Rosendaal
Got you going there, right? Who says dessert can’t be both luscious and
low-fat? Julie, Calgary’s reigning queen of the skinny sweet, is here to
show you how. Now you can have your cake and eat it, too. Your tastebuds and your thighs will be equally grateful.
HOLIDAY BAKING
WITH BRÛLÉE
Rosemary Harbrecht
A baker’s day begins early in a flurry of flour and a bonanza of butter.
Spend a Sunday at one of the city’s finest patisseries with Rosemary,
learning the art of the baker. Stock up for the holidays, and take your
labours of love home to share, save or savour all by yourself.
VENTURESOME VEGETARIAN
Lisa Krasnow
There is next to no indigenous North American cuisine, so smart cooks
like Lisa cheerfully explore ethnic and fusion style of cooking meatless
meals. Tonight, join Lisa on a virtual road trip down some interesting,
even obscure, back roads in search of the best ethnic ventures into
vegetarianism. Unique yet simple veggie dishes are Lisa’s forté; learn how!
FIERY CHEF
Shefali Somani
Some of the world’s most sophisticated and interesting cuisine, from
simple to complex, comes from India. The realm of Indian dishes is
colourful and full of flavour, particularly in the hands of Shefali. Tonight,
broaden your dining horizons with Shef’s Gujarati vegetarian recipes and
meat dishes from Northern India, with a Mogul or Muslim influence.
Tonight’s menu will include Butter Chicken, Lamb-Stuffed Eggplant, Red
Potato Curry, Carrot Pickle and fragrant Chai.
SWANKY MEAT
AND POTATOES
Judy Wood
Judy takes exception to the saying “Oh it’s only eat and potatoes”. And she
is here to put a twist on that phrase with interesting and sophisticated
takes on everyone’s favourites. Nobody does meat and potatoes like Judy.
MUSINGS
ON A FABULOUS MENU
David Cox
Accolades have arrived from Enroute magazine, hailing Muse as one of
TOUR
OF ITALY
Allan Shewchuk
Tuesday, November 30 at 9 6:30-9:00, $55.00
the top new restaurants in Canada. Chef David Cox, and his innovative
cooking, has a devoted following at Muse. Tonight, he puts some of his
secrets and many of his ideas on the table for a dinner from their menu.
Don’t miss an adventure in fine dining.
Tour Italy under the guidance of our favourite “Tuscan”, Allan
Shewchuk. From the Po River Valley to the Veneto, inulge your
passionate Mediterranean soul tonight. This class fills quickly, so
book early for your seat.
FAST APPETIZERS
FOR ENTERTAINING
Judy Wood
These easy-to-make and flavour-intense recipes will make great additions
to any fall menu. In addition, many of the recipes can be used as an
entree dish. Included in the class are lots of good ideas for recipe
variations, and practical advice for great entertaining.
Also in November... see page 11!
Craft
OF COOKING
EMBELLISHMENTS &
ACCOMPANYING OUZO: A GREEK COOKNG CLASS
Caterina Pizanas
Friday, November 26 at 6:30-9:00, $50.00
Greek cooking is known for the scent of oregano, olives and grilling
lamb– all accompanied by a chilled glass of ouzo. Tonight, Caterina,
fresh from her trip back home, shares her vast knowledge of Greek
cooking and ingredients. Enjoy a succession of small tastes and big
flavours with Caterina.
INGREDIENTS
Saturdays, November 6 and 13,
2 classes each day.
7
some of
our favourite
Specialty FOODS
AND
GOURMET PANTRY STAPLES THAT WILL MAKE YOUR FOOD SING
▲
▲ The difference is amazing. You
must try really good vanilla extract.
Mexican Vanilla Extract
From Spain, for your
cheese platter.
Tahitian Vanilla Extract
Matiz Fried and Salted
Marcona Almonds
118 ml. $20.95
118 ml. $23.95
500 g. $21.95
▲
Madagascar Bourbon Vanilla
Extract 118 ml. $21.25
Matiz Fig Bread
250 g. $7.95
Steel cut, chewy, nutty oatmeal
from Ireland. It’s the best.
John McCann’s Irish Oatmeal
793 g. $9.95
▲
So simple. So complex.
Salt can make or break a dish.
Diamond Crystal
Kosher Salt
3 lb. $5.95
▲
Maldon Sea Salt
240 g. $9.95
Take your chocolate seriously. ▲
Cote D’azure Fleur de Sel
Scharffen Berger Pure Dark Chocolate
Semisweet
445 g. $11.95
Contemporary
Ocean Products:
Smoked Sea Salt Flakes
275 g. $17.50, 85 g. $7.95
Bittersweet
275 g. $17.50, 85 g. $7.95
Unsweetened
75 g. $10.95
275 g. $20.95
and
Hawaiian Red Sea Salt
Yes, it is red! 200 g. $8.95
Extra Rich Milk Chocolate
Fleur de Sel
85 g. $7.95
200 g. $8.95
Unsweetened Cocoa Powder
Organic Brittany Sea Salt
170 g. $15.95
200 g. $8.95
▲
▲
Fruity,green,
and big
flavour.
From France.
La Tourangelle
Roasted Hazelnut Oil
California
Olive Ranch
Extra Virgin
Olive Oil
500 ml. $21.95
La Tourangelle
Roasted Almond Oil
500 ml.
$19.95
500 ml. $21.95
Brassica Roasted Garlic
Mustard
250 ml. $10.95
Cranberry Honey Mustard
250 ml. $10.95
Kitchen Line
Cabernet Vinegar
375 ml. $16.95
Kitchen Line
Champagne Vinegar
375 ml. $16.95
▲
▲
From our own back yard.
▲
A really good,
indespensible vinegar.
From Italy.
Beautiful bottle.
Beautiful flavour.
Balsamic Vinegar
of Modena
250 ml. $30.95
▲
An incredible and unique
infused combination,
perfect for grilling or drizzling.
Pacifica Culinaria
Key Lime Avocado Oil
250 ml. $17.95
Pacifica Culinaria
Blood Orange Avocado Oil
250 ml. $17.95
Culinary WA R E S
IN STORE NOW AT AT THE COOKBOOK CO. COOKS
Microplane Graters
Duncan’s Kitchen Grips
These razor-sharp stainless steel
blades are magical; you’ll wonder
how you ever shaved, slivered,
shredded or grated without it.
You must “feel” it to appreciate it.
New heat resistant technology for
the kitchen or barbecue. Ultra cool
in more ways than one!
Available in a
variety of
sizes and
prices.
A variety of sizes and prices.
▲
▲
AND YOUR COUNTERS HUM!
▲
Great, durable design.
Lemon, Lime, Orange
Squeezer
Emile Henry Cookware
This exquisite oven to table
pottery has been produced in
France since 1850. Known for
it’s superior clay and it’s noncrazing glaze, it is beautiful,
durable, and practical. An
endless variety of pieces,are
available in gorgeous colours.
▲
Stainless Steel, silicone, good to 400°C.
Cuisipro Spatulas
$16.95
The famous French non-stick baking mat.
Silpat Mat
▲
▲
$29.95
▲
Slice your vegetables into
delightful garnishes.
Benriner
Turning Slicer
$169.95
▲
An awesome line of
stainless steel chef’s knives.
Global Knives
A huge variety of sizes
and prices.
$33.95
▲
▲
Nigella Lawson’s Living Kitchen
Beautiful, ergonomic design.
Available in white, and her
signature robin’s egg blue.
Set of 4 Measuring Cups
Salt Cellar
Set of 4 Mixing Bowls
Starting at $25.00
All-Clad
Stainless Steel Cookware
▲
D
Very practical, new oval design.
Cuisipro Stainless Steel
Measuring Cups and Spoons
$45.00
No kitchen is complete
without All-Clad. A superb
3-ply bonded construction
with an aluminum core
distributes heat evenly.
Beauty and function that
will last a lifetime.
V E R Y B E A U T I F U L
VERY DELICIOUS
VERY SPECIAL
Gift
BASKETS
CraftOF COOKING
TECHNIQUES
SATURDAYS, OCTOBER 23 AND 29, 2 CLASSES EACH DAY.
$65.00 PER CLASS OR $240.00 FOR THE SERIES OF 4
The Cookbook Co. is pleased to present our most popular hands-on series, re-tooled
to assist “starter” cooks as well as those looking to refine their technique. Smart
cooks know that confidence is born of knowing the “how-to” that forms the basis of
cooking around the world. Learn “how” in a hands-on environment, with dee’s
personal feedback and support to fill in the know-how gaps. Gain a working
knowledge of terminology, tools, techniques and the “trucs” of the trade from a
seasoned chef-instructor. Sessions begin with discussion and commentary,
followed by demonstration and hands-on participation. Relevant kitchen equipment
and tools – what’s useful, what’s not– will be discussed in each segment. Each
evening explores methods of cooking in depth, with a selection of dishes that clearly
illustrate the principles involved, and concludes at the table, tasting and discussing
the evening’s results. Designed as a series, each class works well as a stand-alone
session for those without time for a four-week commitment. Take the series or
choose specific subjects of interest. These classes are hands-on. Bring your knives
and your curiosity. (Suggested pre-requisite: Knife Skills I , & II
WEEK I: STOCKS & SOUP-MAKING
Saturday, October 23 at 10:00-12:30
Stock is liquid gold, amber or bronze, far more valuable to cooks than the sum total
of its actual dollar cost. It provides structure and backbone to much more than soup.
Learn the hows and whys of good stock-making, then learn where and when to use
it! Soup comforts, mends hearts and bandages more than frostbitten toes. Here is a
golden opportunity to master an integral aspect of cuisine– stock – and its kissing
cousin, soup. Hands-on. Bring your knives. (Suggested Follow-up: Craft of Cooking:
Embellishments & Ingredients: Sauces and Salsas)
Dazzle your gift list
with amazing good taste
from our shelves..
A THEME
From Ethnic Favourites to Rare Personal Palates...
SPECIALTY FINE FOODS
Exclusive and Unique Condiments, Sauces and Seasonings,
Olive Oils, Imported Cheeses and much more...
COOKBOOKS
The largest selection in Canada, our bookshelves will inspire you...
FINE WINES & SPIRITS
Perfect Matchings for your Basket by the experts at Metrovino...
GIFT CERTIFICATES
For Cooking Classes, Wine Classes, Specialty Dinners...
WEEK II: SAUTÉING & PAN-FRYING
Sautéing, the benchmark technique of good cooking, is frequently used in
conjunction with other methods of food preparation. Frying is unjustly tarnished as
the cause of food loaded with fat and dripping with calories; in fact, perfectly
sautéed food is a crispy, crunchy pleasure. Pan-frying is the way to crisp coatings
and batters. Both approaches are kitchen workhorses, the reliable standby and
fallback of most cooks in a hurry. Learn how to gauge degree of doneness by eye
and by touch; toss vegetables with the elan of a seasoned line cook; trust tongs to
turn your breaded meats. What foods sauté well, how to cut and prepare them for
the pan, what design elements make a good sauté pan, and other rules of the road
combine to put you on the path of kitchen Zen. Hands-on. Bring your knives.
WEEK III: PAN-STEAMING, POACHING & STEAMING
The calmer alternatives, the leaner approaches, pan-steaming and its cousins,
poaching and steaming are the “no-worries/low-fat” way to quickly cook tender foods.
These gentle methods offer subtle tastes too often overlooked in big-flavour cooking.
Unwind the wire a bit and learn to appreciate the gentle art of infusions and cooking
under cover. Eliminate the splatter while limiting the fat; what more could you ask,
except moist breast of chicken or slices of firm fish? These are the unsung heroes of
the technical tool box. Hands-on. Bring your knives.
WEEK IV: BRAISING
Drop in, call or fax your request to us.
Our staff will custom design your order.
Braising is the favourite of many chefs, with its layers of flavours and melting
textures. It also encourages cooks to learn about chicken legs and lamb shanks,
short ribs and pork shoulder. Those “less expensive pieces” of protein do take more
time to reveal their melting and succulent texture and full-bodied flavour. Vegetables
braise well too, from leeks to Belgian endive, simmered in stock and aromatics.
Learn how to cook like a chef. Hands-on. Bring your knives.
Phone: (403) 265-6066 Fax: (403) 262-3322
10
Now in it’s third year!
The ultimate French Cooking Classes!
Craft
OF COOKING
EMBELLISHMENTS &
rendezvous in
France
INGREDIENTS
SATURDAYS, NOVEMBER 6 AND 13, 2 CLASSES EACH DAY.
$65.00 PER CLASS OR $240.00 FOR THE SERIES OF 4
The great success of The Basic Series provided us with food for thought & lots of
queries. “How do you...?” “What is...?” In response to your questions, we have redesigned our follow-up series. “Embellishments & Ingredients” is designed to add
the personal touches that make a cook’s food individual, from sauces to seasonings,
ending up with how to achieve a balanced dish. Sessions begin with discussion and
commentary, followed by demonstration and hands-on participation. Ultimately and
most importantly, you’ll learn how to personalize your own food, with a selection of
recipes that clearly illustrate how to make the most of the food under discussion.
Each evening concludes at the table, sharing and discussing the food of the night.
Take the series or choose specific subjects of interest. These classes are hands-on.
Bring your knives and your curiosity. Suggested pre-requisite: Craft of Cooking:
Techniques ; Knife Skills I & II.
WEEK I: HERB & SPICE PRIMER
Saturday, November 6 at 10:00-12:30
What is the difference between herbs and spices? And does it really matter? How do
you use and store fresh herbs? Do they taste the same whether they are dried or
frozen? This class presents an inside look at the herbs and spices in your pantry.
Loaded with common sense, driven by the gardeners’ graceful dictum of “What
grows together goes together,” this class is taught by dee, a savvy gardening cook.
Learn which herbs and spices are licorice-like, which are interchangeable cousins
and which are laws unto themselves. Explore some time-tested, true-blue spice
blends and learn about some unlikely partnerships. Focus on flavour intensity,
colour clarity and aroma therapy. Hands-on. Bring your knives.
WEEK II: SAUCES & SALSAS
Sauces have a reputation for being difficult, demanding, exacting and timeconsuming. T’ain’t necessarily so. Around the world, cooks make quick little sauces
with whatever comes to hand. Sauce-making, although firmly grounded in the
classics, is as simple as falling off a stage. Explore the ideas behind reductions,
infusions, emulsions and thickening agents. Stock-based, fruit-based, vegetablebased, from French mother sauces to New World innovations, sauces are the star of
this show. Learn how to sauce your food, well... saucily! Whisk your sauce-making
skills into shape, strain off your skepticism, and stir in the accents of flavour that are
the hallmark of haute cuisine around the globe.
Join us in picturesque Languedoc,
in the south of France, for our
extraordinary one week
FRENCH COOKING CAMP
LES TROIS EGLANTINE
hosted by veteran travellers and French foodies...
Gail Norton (The Cookbook Co. Cooks)
Rosemary Harbrecht (Brûlée Bakery)
and Judy Wood (Chef, Caterer)
Stay in a charming, century old B&B Chateau,
shop the fabulous, colourful local markets,
cook fresh and authentic French cuisine,
tour and taste at the neighbouring wineries, and
visit the unique local producers.
WEEK III: THE BALANCING ACT
dee’s “fix it file” addresses how to balance the flavour of a dish with a handful of
condiments. The process can be a bit like a precarious pedal on the circus high-wire:
it takes perseverance, bravery and a certain amount of faith to get it right. For a cook,
this means one taste after another, adding condiments one at a time until you get a
dish to taste how you want it. The four components that make up taste in the
western world– sweet sour salty bitter– are augmented in Asia with hot and umami.
Add fat too, to alter the flavour profile of a dish. Here is what to think about, what
and how to taste, when, and what to do about it when your dish tastes
disappointingly flat. Fix it!
WEEK IV: THE MYSTERIOUS EGG
“Walking on eggs” would suggest that eggs are fragile. Yes they are, but they are
also tough enough to single-handedly support soufflés and leaven cakes. Eggs hold
up the culinary world, sometimes invisibly, sometimes spectacularly: from simple
and not-so-simple sauces and soups that make the most of eggs as emulsifiers, to
sweet and savoury soufflés that are self-supporting. Desserts, too, are underwritten
by eggs– unctuous anglaise and the best burnt brûlée– all begin with the
unassuming egg. Tonight, investigate the affinity of egg whites for copper, learn
about the chemistry of the two-part egg, and make the most of nature’s most perfect
and most versatile food. Get out your whisk and separate the whites from the yolks
in this culinary exploration of the facts and fallacies of eggs, including their safety
and nutritive aspects. Hands-on. Get cracking!
11
BOOK NOW!
Limited spaces remain for the September 26 – October 3 camp.
Our spring camp dates will be announced soon for May, 2005.
Cost: $2500.00, excluding airfare. For more details, please contact:
Phone: (403) 265-6066 or Email: gail@cookbookcooks.com
RICHARD HARVEY has worked in several aspects of the wine trade for over 20 years.
Starting as a wine-slinging bartender at Bridges restaurant in Vancouver, he has
subsequently been sommelier, importer and, for the the past 17 years, a wine retailer.
Richard established the wine store Metrovino in 1996 to be the Yin to the Yang of The
Cookbook Co. Cooks. Richard operates the Calgary Wine Academy and teaches for the
International Sommelier Guild.
CALGARY
COOKING stars
ROGELIO HERRERA was born in Columbia, and apprenticed in Israel and across
Europe before arriving at Teatro in 1985, where he was the sous-chef. After stints at the
Latin Corner and Blue House Café he can now be found cooking at Wildwood.
DEE HOBSBAWN-SMITH has been actively involved in Calgary's food scene for more
than two decades, first as a cook, caterer, chef and restaurateur, then in a second career
as a food writer and author. Her food–on the page and on the plate– has been described
as witty, intense and dynamic. Her first cookbook, Skinny Feasts, was published by
Whitecap in ‘97; it was followed by The Quick Gourmet in ‘98. Her weekly food column,
The Curious Cook, appears on Thursdays in The Calgary Herald and her freelance
writing also appears in Calgary's City Palate and Calgary magazine, among other
publications, including Canadian Living and Mountain Life. As a member of "The Chixx,"
dee is a contributor and co-author of Dishing: Calgary Women Cook and Double
Dishing. Along with the other women of the collaborative, dee spent time in the south of
France in spring 2003 in preparation for their third joint book. dee has recently returned
from trips to France and Spain, and her new book, The Curious Cook at Home has
European tire tracks and wine splashes through its chapters.
CINDA CHAVICH, twenty years a journalist, writing for Canadian newspapers and
magazines. Specializing in food, wine and feature writing, she has traveled the world
gathering stories and learning about the fascinating topic of food. But her roots are in
Western Canada and her passion is in regional cuisine and in telling the stories of the
people who share that passion. She has written four cookbooks: the best-selling Wild
West Cookbook, The Best Pressure Cooker Recipes, High Plains: The Joy of Alberta
Cuisine (Cuisine Canada’s Cookbook of the Year in 2002) and her latest The Girl Can’t
Cook. Cinda is a co-author of Dishing: Calgary Women Cook and Double Dishing:
The Dishing Women Entertain.
JERRY CHONG is a soft-furnishing designer who loves to transform tables with
everyday objects from the house and garden. His background in custom women’s wear
gives him an appreciation of texture and flow, which is apparent in his event decor
fundraiser/charity work in the city. Jerry regards tablescaping and decor as play; it gives
him pleasure to simplify the lives of Calgarians with his designs.
DESMOND JOHNSTON, a SAIT grad, participated on the 1994 team that won gold
medals in Singapore’s Culinary Salon. He has acquired extensive experience in private
clubs and public restaurants in Western Canada. A back-to-basics kind of cook who
enjoys whole flavours and redefining classic dishes without contrivance, Desmond is
currently the Executive Chef at The Living Room. He and his wife, Karen Davis, have
founded Brassica, a successful local mustard production company that features the
flavour of the prairies in North America’s favourite condiment.
DAVID COX, a locally trained SAIT grad, put in time in the kitchens of Teatro before
becoming Executive Chef of Muse, where his contemporary food is a perfect foil for a
series of graceful dining rooms. Muse was named in the Top Ten of Canada's best new
restaurants by enRoute magazine in November 2003.
ANDREW KEEN started his apprenticeship in London, England, and finished it in
Co-owner and chef GIUSEPPE DI GENNARO of Il Sogno passionately re-introduces
Italian Cuisine to Calgarians through the traditions of Napoli. Using the finest ingredients
available, he brings his passion to life through presentation, flavour and flair. Giuseppe
has gathered skill & experience preparing & serving internationally throughout Italy,
London and Australia. He chose Calgary as his new home just 4 years ago, the place to
make his dream a reality… Il Sogno, now celebrating it’s 2nd Anniversary.
Whistler, BC in ‘93, where he followed his mentor through three kitchens. Andrew spent
three months teaching (and honing his skills) for Umberto Menghi at Umberto’s Cooking
School, Villa Delia, in Tuscany. After a stint at Whistler’s highly regarded Bearfoot Bistro,
Andrew relocated to Calgary in 2000. Here he assisted in the opening of Bonterra, served
as Executive Chef at The Living Room when it opened in autumn 2000, and is currently
Chef de Cuisine at Murieta’s Westcoast Grill.
JOHN DONOVAN cut his teeth in the tiny kitchen of the original Divino downtown.
From there, he went on to cook the regional Rocky Mountain cuisine of The Ranche.
He has recently returned to Divino, now in its new Stephen Avenue location.
LISA KRASNOW is as passionate about food as she is commited to being a lifelong
vegetarian. She is currently studying herbalism and nutrition and she promotes the use
of food as medicine, working with proper food combinations to restore harmony in the
body. Lisa also has popular line of delicious vegan soups under the label Anahata Foods.
PATRICK DUNN can be found cooking with guest chefs here at The Cookbook Co. He is
one of the rare breed who both bake and cook, and has worked as a chocolate-maker at
GEOFF LAST is a long time wine merchant. He writes on wine for various publications
including the City Palate, Fast Forward, and The Calgary Herald. He has been honing
his culinary skills for twenty years, focusing predominantly on his love of
Mediterranean food.
Callebaut Chocolaterie as well. Patrick is a grad of the SAIT apprenticeship program and
of the pastry program at Le Cordon Bleu in Ottawa. A keen rock and mountain climber,
his recent travels to Nepal and Thailand have given Patrick a larger viewpoint of the world
– and a good look at Mount Everest. Patrick views cooking and baking as art forms.
BRENT LLOYD was raised in Saskatchewn, and graduated from SAIT’s culinary program
PAM FORTIER likes to warn potential clients, "No blue icing, no plastic people." Her
in 1997, obtaining his “Red Seal” in 1999 and apprenticing in Calgary. After two years
cooking for Michael Allemeier at Teatro, Brent moved on to Murieta’s Westcoast Grill
with Ned Bell. His cooking inspiration comes from his grandmothers, like many chefs, and
his culinary influences are French/ Canadian. Brent’s passion for food expresses itself in
the enjoyment of finding new ingredients to work with.
context for cakes, wedding and otherwise, has earned the owner of Decadent Desserts
a reputation for specializing in elegant, seasonal and understated desserts. Pam has a
sweet line that leans to rustic, with preference going to fruit in season as the flavour of
choice. Her unflinching commitment to quality and flavour means her sweets are "less
sweet" and less ornate than the norm. Pam is an honours graduate of the Professional
Pastry and Desserts program at DuBrulle French Culinary School in Vancouver. She
also studied in the professional cooking program at SAIT. Pam has worked in the
Vancouver kitchens of Lesley Stowe and the Calgary kitchen of Foodsmith. Pam is an
original member of The Chixx, co-author of two cookbooks, Dishing: Calgary Women
Cook and Double Dishing. Books and travel provide much of her inspiration. She cites
"art, sculpture, other shops, and seeing how others are passionate about food" as
guiding forces. And yes, she does eat dessert every day.
GLEN MANZER, a native of the prairies, graduated from Winnipeg’s Red River College
Culinary Program and began his exploration of regional cuisine at the Sandpiper
Restaurant/ Prairie Oyster Café. Glen joined the River Café team in 1997 as sous-
chef, and now holds the position of Executive Chef. He has made a valuable contribution
to River Café’s ongoing dedication to sourcing fresh, high quality local ingredients.
KAREN MILLER, a former lawyer turned self-taught cook, teacher and caterer, has
taught herself all she knows about food from the pages of cookbooks. She has applied
her detail-driven mind and analytical skills to deconstructing the work of uber-chefs,
both for her own dining pleasure and for the benefit of her clients. Karen is a favourite
instructor at The Cookbook Co., both for her smarts and for her infectiously keen love
of cooking. She’s a member of The Chixx, co-authors of Dishing: Calgary Women Cook
and Double Dishing. Look for the sequel in autumn ’05.
AKI FUJITA was born in Sapporo, Japan, and has been in the restaurant business for
10 years. When he arrived in Canada Aki first honed his cooking skills at various sushi
houses, including Sushi Hiro and Hana Sushi. He has just finished filming episodes of
Go to Chef, where he was a guest chef on television’s M-style, a show geared toward
males in the urban community. Presently you can find Aki at Zen 8, where he is the
general manager, hosting the popular “Iron Chef nights” which offers a night of singing,
dining and sushi-making.
Food is definitely DEBI NIELSEN’s passion. This self- taught creative cook has been in the
food industry since age 17; she is a mother of 2 kids. Debi owned a restaurant for 3 years,
owned a catering and baking business until 2002, and is currently baking at Decadent
Desserts. “You can never know everything,” she says, and began following a Low-Carb
program in January 2002. Debi lost 100 pounds in the first year and has maintained that
loss plus another 8 pounds, for a total loss of 108 lb.
CHRIS HALPIN is an art consultant by day and a caterer by night through his company,
Manna. Chris comes from Ottawa, where he owned and operated both a gallery and a
catering company. During his career he has cooked for dignitaries and heads of state. His
forté is taking the ordinary and adding a pinch of panache to create the extraordinary.
JENNI NEIDHART has always been interested in food. Baking and cake decorating are
ROSEMARY HARBRECHT, a California transplant, is the hardworking owner of Brûlée
Patisserie. Her first bakery was located in the San Francisco Bay region, adjacent to
Berkeley. She attended baking school at Cordon Bleu in Paris. An original member of
The Chixx, she contributed her baking expertise to Dishing: Calgary Women Cook.
her favourites, and she hones both in her work at Decadent Desserts, where she has
recently begun to work on wedding cakes. Jenni cites her boss, Gail Norton of The
Cookbook Co. Cooks as an excellent influence who has encouraged her to keep learning
through her participation in cooking classes and catering. One of those rare breed who
knew what she wanted, Jenni plans to eventually open a catering business or
specialized bakery of her own.
Rosemary is an advocate of higher standards of excellence in the baking world, and her
superb baked goods attest to her abilities. She is an instructor at The Cookbook Co.’s
Cooking Camp, Les Trois Eglantine in the south of France.
12
GAIL NORTON is the publisher of City Palate and co-owner of The Cookbook Co.
Cooks. She is a wonderful cook, with a true palate and strongly honed instincts about
what works. She is respected for her knowledge and her abilities with breads, grains
and legumes, but there is much more to Gail the cook. An inveterate traveler, Gail’s
current interest swings between French and Basque food. She’s one of the Chixx, too, as
a contributor to the book Dishing: Calgary Women Cook and its sequel, Double Dishing.
Gail also co-wrote the recently published Cooks in my Kitchen, Tales and Recipes from
a Cooking School, as well as The Best of City Palate, 10 Years of Good Eats and
Good Reads. Her companies – The Cookbook Co. Cooks, its store and its Cooking
School, began in a small 2nd floor space on 17th Ave, 20 years ago, and The City
Palate, now in its 10th year of publication – are unique treasures that are appreciated
for their vision and focus. Gail is taking cooking classes to a whole new continent with
Les Trois Eglantine, The Cookbook Co.’s Cooking Camp in the south of France.
BOB BLUMER
CATERINA PIZANIAS is a native Athenian, an accomplished author, lecturer – and
The Surreal Gourmet is a celebrity
VISITING
GUEST chefs
energetic Greek cook! Her cooking was inspired early in her life by the tavernas and
kafeneia of Plaka, Athens’ bustling neighborhood at the foot of the Acropolis, and by the
fresh foods, spices, and flavours of the Aegean islands where she spent her summers.
Caterina loves to cook for friends, and shares her knowledge of special foods and wines
found only in Greece with the small groups of travelers she takes annually to Greece
with her company The ArtExchange. She is also an active member of Slow Food
Calgary and the Greek Women of Wine organization.
and culinary personality noted for his
imaginatively whimsical
presentations and unusual cooking
methods. His first book, The Surreal
Gourmet: Real Food For Pretend Chefs, was greeted with glee, relief and gusto
as an instant classic by The San Fransisco Chronicle. His subsequent books,
The Surreal Gourmet Entertains and Off the Eaten Path, have been wildly
wonderful celebrations of fun food that is nearly as notable as the
Toastermobile– an Airstream trailer with $50K worth of kitchen stainless and
two 8 foot metal slices of toast on top– that he used for three months to
promote the third book. Three television seasons and four cookbooks into
his career as a culinary good guy, Bob is also a regular contributor to Cuisine,
a New Zealand mag, and also writes on occasion for Men’s Health, WineX,
Maxim, Canadian Living, Food Arts, Seventeen, and Wines and Vines, in
reflection of his deepening involvement in the vast world of wines around the
world. Recently, Bob ran in the Medoc Marathon, steadfastly hoofing past
chateaux, grand cru wines and oysters en route to the finish line. Bob’s
latest book, The Surreal Gourmet Bites, is his current raison d’etre.
Don’t miss Bob’s class on Wednesday October 20... see page 5!
ALLAN SHEWCHUK goes from barrister to bad-ass cook in under five seconds. A
wanna-be Italian, Allan is blessed with the passionate soul and palate of a man born to
live in Tuscany. He enjoys traveling to his adopted homeland, always returning with
spellbinding tales of terrific meals and sights. His classes at The Cookbook Co. are
perennial favourites, featuring Allan's romantic and informatively informal approach to
cooking as the ultimate expression of amore.
WADE SIROIS began his cooking career under the guidance of Grayson Sherman at
Savoir Fare. After eight years at Savoir Fare, where he ultimately oversaw the catering
and restaurant kitchens, Wade is now co-owner and chef of Infuse Catering. He is an
advocate of mentoring for young adults, and is the co-founder of The Culinary Treasure
Hunt, entering its third year's hunt for the arcane, the obvious and the oddball tools and
ingredients that help mark Calgary as a town with a growing cosmopolitan spirit.
“The Fiery Chef”, SHEFALI SOMANI, auspiciously nicknamed “Shef”, was born in
Tanzania, although both parents are originally from Gujarat, India. Since her youth, Shef
has taken a great interest in learning to cook from her mother, virtually coming of age in
her kitchen. Over the years, as her student, Shef learned to make many family
specialties, regional East Indian Dishes with an East African influence.
ANNA OLSON
Anna Olson was born in Atlanta and grew up in Toronto,
baking often with her grandma and aunt. She studied
politics and sociology at Queen’s University in Kingston,
followed by a brief career in banking, where she soon
realized that fractions in recipes interested her more
than percentages on financial reports. Anna followed went to cooking school
at Johnson & Wales University in Vail, Colorado, and worked in Texas and
New Orleans before finding her way to Niagara.
KEVIN TURNER, the new chef of Brava Bistro trained at the Cailfornia Culinary
Academy in 1994-95, later interning with the late Catherine Brandel, a highly respected
chef at Chez Panisse. He worked as sous-chef for Chef Tracy Des Jardin and Chef Scott
Newman at Rubicon, a San Francisco restaurant famous for its French-Californian. A
stint in the Corn Belt of America as Executive Chef at Black & Blue, Columbus, Ohio
allowed Kevin to refine and apply what he had learned in California, putting his own
stamp on French-inspired wine country cuisine.
Anna joined Inn on the Twenty as a line cook, took over as pastry chef two
years later. The fabulous seasonal ingredients in the Niagara region paired
with the daunting task of answering frequent requests for recipes from
guests were the inspiration behind her first book, the Inn on the Twenty
Cookbook. Since 2002, Anna has enjoyed the spotlight as host of Sugar, on
Food Network Canada. When she’s not on set, Anna travels with her
husband, writes, develops recipes, teaches cooking classes, and donates her
time to worthy charitable causes.
Don’t miss Anna’s class on Thursday, September 23... see page 3!
JULIE VAN ROSENDAAL, Calgary's reigning Queen of Lean, is a gifted baker who has
turned her experience and passion into a culinary career as a restaurant consultant and
cookbook author. Her first book, One Smart Cookie: Low Fat Cookies, Squares,
Brownies and Biscotti, combines her love of food with her talent for photography. A
prolific writer, Julie has several new books on the go.
HEIDI WECHSELBERGER has forsaken dreams of fame and fortune in graphic design to
follow her passion – wine. She is an integral part of Metrovino, and holds the
prestigious WSET Diploma in Wines and Spirits.
JUDY WOOD has been a fixture in Calgary since the mid-’80s. She is widely respected
and liked as a funny, relaxed and supportive friend and colleague. Her food leans to the
classic, no surprise in a chef who trained at La Varenne in France and then worked at
David Wood’s high-profile fine food shop in Toronto. Judy eventually settled in Calgary,
where she worked as chef of Sunterra before opening Savoury Cafe in 1998. Another
media mogul, Judy is featured every Saturday on Global’s Saturday morning television
scheduling, tucked in amongst the cartoons, comedians and curlers. Judy is a proud
member of “The Chixx,” Calgary’s all-women consortium of authors of Dishing: Calgary
Women Cook, and Double Dishing. She is an instructor at
The Cookbook Co.’s Cooking Camp,
Les Trois Eglantine in the
south of France.
According to Barbecue Secrets author Ron (“Rockin’
Ronnie”) Shewchuk, “you’re not really serious about
barbecue until you’ve slept next to your cooker and
used a bag of charcoal as a pillow.” Ron is never far
away from a grill or a smoker, whether he’s teaching
cooking classes, appearing as a guest chef on TV, writing articles for food
publications, or barbecuing up a storm on the competitive circuit. Ron
isn’t just a barbecue enthusiast – he’s Canada’s leading proponent of
traditional, southern-style barbecue. As chief cook of Rockin’ Ronnie’s Butt
Shredders, he’s led his team to victory in the last two Alberta Championships
as well as a stunning upset victory at the 2001 Oregon State Open Barbecue
Championship. The Butt Shredders have competed in the the American Royal
Invitational in Kansas City (the “World Series of Barbecue”), and the most
prestigious barbecue contest in the world, the Jack Daniel’s Invitational
World Barbecue Championship, in Lynchburg, Tennessee,where they won
second in the world for their barbecued pork shoulder in 2003.
For more of Ron, check him out @ www.ronshewchuk.com
Don’t miss Ron’s classes on Saturday, October 16 and Sunday
October 17... see page 5!
13
CALGARY
Wine
Academy
Calgary Wine Academy has been providing
quality wine education since 1995. Our
casual yet informative courses are designed
to turn a spark of interest into a life-long
passion, or to help you make sense of all the
wine you’ve drunk in the past! Become
inspired by-and more comfortable with this
most fascinating of beverages.
2004
Instructors Richard Harvey, Jordan Shuler
and Heidi Wechselberger are qualified either
by the Wine and Spirit Education Trust or the
International Sommelier Guild.
Wine Academy
Friday Evening
Theme Courses
A CELEBRATION
OF
PORT
Friday, September 24, 6:30 pm, $50.00
From Tawny to Ruby, from Vintage to Colheita,
Port comes in styles to tempt every palate.
Celebrate their differences in this intensive
introduction to the pleasures of Port.
SIDE
BY EACH:
SYRAH/SHIRAZ
Friday, October 22, 6:30 pm , $50.00
Same grape – radically different wines. Learn
why Cote Rotie isn’t Aussie Shiraz in this tasting
of six wines from the noble black grape, Syrah.
14
Wine Academy Classes
INTRODUCTION
TO
WINE
Sometimes it’s hard to figure out why you
enjoy a certain wine, much less decipher the
information on its label! This series of 4
classes is designed to give you confidence in
choosing wine with a solid introduction to the
basics: how wine is made (including still,
sparkling and fortified wines like Port and
Sherry), how to taste and describe it, and
how to figure out what’s in the bottle from
the hieroglyphics on the label. There will be a
guided tasting of over 20 wines to help you
hone your skills–and make some delicious
discoveries along the way!
WEEK 1: TASTING
AND TALKING (OR
HOW TO SAY WHAT YOU’RE SIPPING)
Tuesday, September 7, 6:30 pm
Whether for educational or purely hedonistic
reasons, knowing how to properly taste and
assess what’s in your glass is an important
step in learning about wine. In this class, we’ll
learn the basics of tasting technique, and most
importantly, we’ll start learning the vocabulary
to describe our experiences.
WEEK 2: WHY AND HOW (OR WAITER,
THERE’S SOME TOAST IN MY GLASS)
LE TOUR
DE
FRANCE
Cover the basics of French wine regions with
this selection of intensive single-evening
classes. Designed to fit your schedule, choose
from any of 5 regions at $65.00 each or
take all 5 for $300.00. Six wines
representative of each region will be tasted
per class. Here’s what we’ll be offering:
Discover “Oenotria”, the land of wine, with
this selection of intensive single-evening
classes on the wine regions of Italy. Choose
from Northern, Central or Southern Italy for
$65.00 each or take all 3 for $180.00.
Six wines representative of each region will
be tasted per class.
BORDEAUX
NORTHERN ITALY
Thursday, October 7, 6:30 pm
Thursday, November 11, 6:30 pm
From right-bank to left-bank, from Cru
Bourgeois to Grand Cru Classé, we’ll cover all
the bases of this most aristocratic of regions.
Dry white and red wines, as well as late
harvested sweet wines will be tasted.
We’ll discover wines from regions like
Piemonte, with its brooding Barolo, to Trentino
and Friuli, where crisp whites are more likely,
to the Veneto, with its lively Prosecco and
deep, heady Amarone.
BURGUNDY
CENTRAL ITALY
With its assorted climates, communes, Grand
and Premier Crus, Burgundy can seem a
daunting region. We will build on the basics
by studying specific areas, their wines and
why they are the way they are. Unlock the
pleasures of Pommard, and Volnay et al.,
while exploring the overlooked treasures of
this classic wine region.
Brunello, Chianti, Supertuscans, Montepulciano
d’Abruzzo and Rosso Piceno–all names you
are probably familiar with. We’ll delve more
deeply into the wines behind the names as we
explore regions such as Toscana, Marche,
Umbria and Abruzzi.
ALSACE
Discover the hows, whys and wherefores of
winemaking, as we cover all the bases from
still to sparkling to fortified wines. We’ll learn
where nature leaves off and technology takes
over – and we’ll solve the mystery of how
those toasty aromas and buttery flavours
ended up in your glass!
Nestled in France’s northeastern corner,
between the Vosges mountains and the Rhine,
Alsace is a region of great natural beauty, a
tumultuous history... and capable of stunning
wines. From Grands Crus to regional bottlings,
discover what Alsace has to offer with this
exploration of her voluptuous white wines.
WEEK 3: WHAT’S IN THAT BOTTLE
(OLD WORLD VERSION)
THE RHÔNE VALLEY
Hermitage. Cote Rotie. Condrieu. Chateauneufdu-Pape. These are amongst the most highly
prized wines in the world... but what are they all
about? Learn the secrets of these powerful reds
and sumptuous whites as we wind our way
from the oak forests of the north to the olive
groves and scrub of the southern Rhône Valley.
In Europe, tradition and geology rule. Wine
labels from the so-called Old World are likely
to tell you exactly where the grapes in your
wine came from, but the names of actual
grape varieties rarely make an appearance. In
this class, we’ll taste examples from countries
such as France, Italy, Spain and Germany and
use clues from the labels to determine what
we’re drinking.
WEEK 4: WHAT’S IN THAT BOTTLE
(NEW WORLD VERSION)
We’ll continue our exploration of wine labelling
in countries such as Australia, Canada, Chile
and the USA. The grape variety is usually
boldly stated on the label here, but that’s not
all we’ll learn as we taste our way through a
New World lineup!
4 week course is $240.00 per person.
IL GIRO D’ITALIA
LANGUEDOC-ROUSSILLON
Wild and mountainous in some parts, and
embracing the dazzling beauty of the
Mediterranean coast in others, this is one of
France’s most prolific wine regions. The grape
varieties are as varied as the styles of wine
produced here. Join us as we taste our way
through some of the best the LanguedocRoussillon has to offer.
Course price is $65.00 each or all
5 for $300.00.
Course price includes all wines, and printed materials.
15
SOUTHERN ITALY
Once the source for most of Italy’s anonymous
plonk, there are fantastic wines to be
discovered in the south – many offering great
value as well. The quality and selection are
soaring, from traditionally-styled, powerful red
wines to nutty whites to staggeringly modern
expressions from some of southern Italy’s
young guns. Join us as we uncover vinous
delights in regions like Campania, Puglia,
Sicilia and Sardegna.
Course price is $65.00 each or all
3 for $180.00.
TUE
WED
THU
7
WINE ACADEMY
INTRO TO WINE
Tasting and Talking
6:30 PM
Richard Harvey
12
13
19
LOW-CARB COOKING
11-1:30
Debi Nielsen
20
21
27
SUN
BEANS, GRAINS AND
LENTILS
6:30-9
Gail Norton
22
28
MON
16
TOUR OF ITALY
6:30-9
Allan Shewchuk
WINE ACADEMY
INTRO TO WINE
AN ENTERTAINING MENU What’s in That Bottle
FROM IL SOGNO
(New World version)
6:30-9
6:30 PM
Giuseppe DiGennaro
Richard Harvey
THE ARTFUL TABLE
11-1:30
Jerry Chong
15
FOOD AND WINE OF
PIEDMONT
6:30-9
Geoff Last
WINE ACADEMY
INTRO TO WINE
What’s in That Bottle
(Old World version)
6:30 PM
Richard Harvey
RESERVED
26
9
23
29
THU
FROM A CHEF’S TABLE:
AN ENTERTAINING MENU
6:30-9
Desmond Johston
10
THANKSGIVING
17
THE SURREAL
GOURMET BITES
6:30-9
Bob Blumer
26
TUE
1
2
8
9
WORKSHOP
10-12:30
Chris Halpin
HANDS-ON MIDDLE EASTERN
FLAVOURS FOR CDN. COOKS
2-4:30 dee Hobsbawn-Smith
8
BEYOND TENDERLOIN:
LESSER CUTS OF MEAT
6:30-9
Wade Sirois
14
HANDS-ON
FREEZER HORS
D’OEUVRES
11-1:30
Judy Wood
This class is repeated at
2-4:30
RESERVED
15
HANDS-ON RUSTIC 21
COOKING FROM THE
FRENCH COUNTRYSIDE
11-1:30 Judy Wood
HOLIDAY BAKING
FIERY CHEF
WITH BRÛLÉE
6:30-9
2:30-5 Rosemary Harbrecht
Shefali Somani
22
DECEPTIVE
28
DESSERTS
11-1:30
Julie Van Rosendaal
VENTURESOME VEGETARIAN
2-4:30
Lisa Krasnow
29
27
23
MUSINGS ON A
FABULOUS MENU
6:30-9
David Cox
WINE ACADEMY
LE TOUR DE FRANCE
Languedoc
6:30 PM
Richard Harvey
11
17
BASQUE BITES:
INSPIRED SAMPLERS
FROM SPAIN
6:30-9
dee Hobsbawn-Smith
COMFORT FOOD AND WINE
OF SOUTHERN FRANCE
Gail Norton, Pam Fortier,
and Richard Harvey
6:30 PM
WINE ACADEMY
IL GIRO D’ITALIA
Central Italy
6:30 PM
Richard Harvey
FAST APPETIZERS FOR
ENTERTAINING
6:30-9
Judy Wood
19
FOOD AND WINE
PAIRINGS
6:30-9
dee Hobsbawn-Smith and
Heidi Wechselberger
25
WINE ACADEMY
IL GIRO D’ITALIA
Southern Italy
6:30 PM
Richard Harvey
CRAFT OF COOKING I
Herb & Spice Primer
10-12:30
CRAFT OF COOKING II
Sauces & Salsas
2-4:30
26
ACCOMPANYING
OUZO:
A GREEK
COOKING CLASS
6:30-9
Caterina Pizanas
The Balancing Act
10-12:30
CRAFT OF COOKING IV
The Mysterious Egg
2-4:30
WEEKEND INDULGENCES:
BRUNCH WORKSHOP
10-12:30 Chris Halpin
HAVING YOUR WAY
WITH SHELLFISH
2-4:30 Andrew Keen
20
SPECIALITY DINNER
DISHING
WITH THE CHIXX
6:30 PM
27
KNIFE SKILLS 2
10-1
dee Hobsbawn-Smith
HANDS-ON THAI MENU
2-4:30
Patrick Dunn
30
TOUR OF ITALY
6:30-9
Allan Shewchuk
6
12 dee Hobsbawn-Smith’s 13
SPECIALITY DINNER
CRAFT OF COOKING III
18
24
SAT
5 dee Hobsbawn-Smith’s
FRIDAY NIGHT OUT:
HANDS-ON COUPLES
COOKING CLASS
6:30-9
Chris Halpin
WINE ACADEMY
IL GIRO D’ITALIA
Northern Italy
6:30 PM
Richard Harvey
RESERVED
CRAFT OF COOKING III
Poaching & Steaming
10-12:30
CRAFT OF COOKING IV
Braising
2-4:30
FRI
4
10
16
16
KITCHEN KIDS GET READY
FOR HOLIDAY GIFT-GIVING
10-12:30 dee Hobsbawn-Smith
SIMPLE FRENCH FARE
6:30-9
Gail Norton and
Pam Fortier
THU
ENTERTAINING INSPIRED
BY COCKTAILS
6:30-9
Wade Sirois
CELEBRATE! ENTERTAIN!
FEAST!
6:30-9
Andrew Keen
28
3
9
15
This evening is available
for your private or
corporate event
WINE ACADEMY
LE TOUR DE FRANCE
The Rhône Valley
6:30 PM
Richard Harvey
WED
A PASSION FOR
CHOCOLATE
6:30-9
Jenni Neidhart
14
THANKSGIVING
HIGH STEAKS COOKING
2-4:30
Rockin’ Ronnie Shewchuk
20
21
CRAFT OF COOKING I
Stocks & Soup-Making
WINE ACADEMY
10-12:30
LE TOUR DE FRANCE
WINE EVENT
Alsace
Side by each: Syrah/Shiraz
CRAFT OF COOKING II
6:30 PM
6:30 PM
Sautéing & Pan-Frying
Richard Harvey
Richard Harvey
2-4:30
2
A SEASONAL
MENU
6:30-9
Glen Manzer
This evening is available
for your private or
corporate event
SWANKY MEAT AND
POTATOES
6:30-9
Judy Wood
SAT
1 HANDS-ON FILO
FRIDAY NIGHT OUT:
HANDS-ON COUPLES
COOKING CLASS
6:30-9
Chris Halpin
WINE ACADEMY
LE TOUR DE FRANCE
Burgundy
6:30 PM
Richard Harvey
FOOD AND WINE
OF NAPLES
6:30-9
Geoff Last
A MENU FROM DIVINO
6:30-9
John Donovan
MON
20th BIRTHDAY PARTY!
noon-5
AN INSPIRED LATIN
MENU
6:30-9
Rogelio Herrera
RESERVED
7
september 04
7
13
19
25
THE CURIOUS COOK
AT HOME
BOOK LAUNCH PARTY
6:30
SUN
ENTERTAINING
10-12:30
Brent Lloyd
HANDS-ON SUSHI-MAKING
2-4:30
Aki Fujita
FRI
WINE ACADEMY
LE TOUR DE FRANCE
Bordeaux
6:30 PM
Richard Harvey
THAI COOKING CLASS
6:30-9
Patrick Dunn
POULTRY EVERY
WHICH WAY
6:30-9
Karen Miller
RESERVED
6
12
18
24
LOW-FAT HORS
D’OEUVRES
11-1:30
Julie Van Rosendaal
BIG CITY COOKING
(AND BIG WINE TOO)
6:30-9
Kevin Turner and Metrovino
11
THANKSGIVING
GRILLING ESSENTIALS
11-1:30
Rockin’ Ronnie Shewchuk
5
COOKS IN MY
KITCHEN
6:30 PM
24 FAST ENTREES FOR 25
THE GIRL CAN’T COOK
6:30-9
Cinda Chavich
4
18
SPECIALITY DINNER
30
REAL LIFE COOKING:
WEEKNIGHT SOLUTIONS
6:30-9
Karen Miller
WED
10-1
dee Hobsbawn-Smith
HANDS ON TUSCAN
FARMHOUSE
2-4:30
Judy Wood
WINE EVENT
A Celebration of Port
6:30 PM
Richard Harvey
october 04
LOW-CARB COOKING
11-1:30
Debi Nielsen
11
17 KNIFE SKILLS 1
CONTEMPOARY WAYS
WITH SALMON
6:30-9
Andrew Keen
SUGAR
6:30-9
Anna Olson
FROM A CHEF’S TABLE
6:30-9
Glen Manzer
TUE
3
SAT
10
RESERVED
14
WINE ACADEMY
INTRO TO WINE
Why and How
6:30 PM
Richard Harvey
A MEDITERRANEAN
MENU
6:30-9
David Cox
FRI
8
november 04
Check out our brand new yummy website @ www.cookbookcooks.com
MON
SUN
722 -11 AVE SW
CALGARY, AB
T2R 0E4
PHONE
(403) 265-6066
FAX
(403) 262-3322

Ron`s classes in the Cookbook Company`s Fall

Transcription

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