Thursday, February 24, 2011

Same Classes, New Dates

A few of our classes this season have played musical chairs, so if the original dates didn't fit in your schedule, take a second look -

Sunday, March 6th finds Alex Good teaching On Your Game where guests will prepare recipes from Seared Golden Trout with Agria Potato Blini, Microgreens and a Crispy Caper Beurre Blanc; Wild Chukar Partridge and Bitter Green Salad with Wild Boar Lardons, Sourdough Croutons, Sylvan Star “Grizzly” Extra Aged Gouda, Brassica Mustard Vinaigrette, and a Poached Egg; Dry-Aged Bison Flatiron Steak with Matchstick Frites and Parsley Butter, Duo of Venison Chop and Handmade Elk Kefta Sausage with Roasted Sunchoke, Wilted Swiss Chard and Port Game Jus and, for dessert, Saskatoon Berry Sorbet.

Wednesday, March 9th is now host to Digging Deep: The Best of Roots & Tubers with Chef Pierre Lamielle who will serve - to start - beet ravioli with orange and fennel ricotta and a mixed carrot salad with “carrot caviar” and almond cumin crunchies. For the main event - mixed latkes benedict with hollandaise & crispy prosciutto, and a turnip and rutabaga pave with pork tenderloin in a dried plum & armagnac sauce. And to finish – batatatin with rough puff and a coconut tapioca pudding with candied galangal and red hot chile syrup.

Wednesday, March 30th you can Eat Raw with Valerie Andrews whose flavourful menu features Kale chips, Heirloom Tomato Soup, Sea Vegetable Salad with Sweet Miso Dressing, Flatbread Pizza with Hummus, Green Olives, Cherry Tomatoes and Za’atar, Black Mission Fig Tart with Walnut Cream, Date Almond Mylk.

Wednesday, April 20th Chef Chris Halpin is your guide through Hands-On Contemporary Antipasto where you will learn how to make (and enjoy!) Chipponi with Lemon Garlic Dip [battered white anchovies or Alici], Oyster and Zucchini Fritter with Herb Mayonnaise, Porcini and Truffle Salad with Arugula, Lemon Ricotta in Kataifi, Morels stewed with Fresh Walnuts and Cream, Bruschetta of Bresaola and Taleggio and Zabaglione Shooters with Gold Leaf.

Call 403-265-6066 to register today!

Friday, February 11, 2011

Contemporary Antipasto

Chef Chris Halpin loves antipasto - it is his favourite part of any meal when he is Italy. And on Saturday, February 19th, he is planning on sharing his passion for the traditional first course in the hands-on Contemporary Antipasto.

With a menu that includes chipponi with lemon garlic dip [battered white anchovies or Alici], oyster and zucchini fitter with herbed mayonnaise, porcini and truffle salad with arugula, celeriac and black olive salad, lemon ricotta in kataifi, morels stewed with fresh walnuts and cream, bruschetta of bresaola and taleggio, and zabaglione shooters with gold leaf, these delicious "before-the-meal" tasters become the main event.

Call The Cookbook Co. Cooks at 403-265-6066 to register.

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