I look at the calendar and shake my head. Did Jon and I return from our eight week Westfalia journey at the end of May? Was I really away? I must have been, because I’m into my third week of being back and I feel like I’m still on vacation. You know, that state of mind where you stay calm? I’m hoping this will feeling will last. although, it’s been pretty busy since I’ve been back.
On June 1, I hosted a fabulous demonstration cooking class for thirteen staff from Grant MacEwan Univeristy. It was their PD day and it started off at Seasoned Solutions with a cooking class using local ingredients (of course) that became their lunch.
Market Loft Cooking Classes started on June 4 and continued on June 11 ( will continue through the summer — dates here). These classes start off with a shopping tour of the Farmers’ Market on 104 Street, stopping to speak to the vendors whose products we’re using in the market class. we shop for about 45 minutes and then it’s back to the loft to begin cooking a three course meal (paired with lovely Canadian wine of course!) and voila, a gorgeous menu is created: Roasted Pepper and Tomato Soup, Individual Beef Wellingtons with Lemon Garlic Potatoes, Roasted Asparagus and Sauteed Cherry Tomatoes. Dessert was a Pear and Rhubarb Clafouti. The total class length is four hours.