Forming NEW RELATIONSHIPS

Well over 2 months ago, an opportunity presented itself.
After much contemplation, thought, nervousness, and sampling, a new relationship has been born.

Waves will soon be offering food from Savour the Art of Food.
The new menu will consist of approx. 22 items.
Panini's (lunch and breakfast), granola cups, fruit cups, lasagna, wraps, quiche's, and salad's.

It's an opportunity we are looking forward to and putting a lot of faith into.

The LAUNCH date is set for Monday, March 7th.
So much to do to be ready :)

This opportunity could not have presented itself if it weren't for the close working relationship we have with Mark and Lanny Klaudt of Route 40 Soup Company.
Thanks for believing in my company and for presenting this opportunity.

So here's to newly formed working relationships and the start of a new year with new opportunities.

We are looking forward to seeing where this will lead and doors it may open.

Until we cook again
for Waves Coffee House :)

Savour the Art of Food's Special Christmas Cooking Event

I know lots of people have been following my company blog, and I truly appreciate it.
I have to apologize to everyone for letting so much time go by without a post. Moving, building and moving again, just took up a lot of time.
But I am so happy to be back at it again. I've missed posting.

So as a thank you to all of those who continue to follow my blog I am putting together a
SPECIAL CHRISTMAS COOKING EVENT :)

I am in the final stages of putting together the details, and will have a huge post with all the details.
Where, When, What and Who

So stay tuned and check back often.
You won't want to miss this one!

Until we cook again:)

Taste of Home Cooking Class

I realize this post comes very late, but with summer holidays being just around the corner from this class, and moving in the process, it's better late than never :)
This class is one of my favourites.I am a true believer of supporting local growers.In Calgary, there are so many. Too many to mention, and I'd feel bad leaving anyone out.But that was the purpose of this particular class. To educate people of the many wonderful, colourful, organic and beautifully grown fresh produce right here in our own backyard.
The group loved learning about where the best Local Farmer's Markets are located, and who some of my favourite growers are.
Enjoy the pictures from the gorgeous produce and food, as well as some of the dishes created from the very same produce :)

(fiddleheads-not too common here in alberta, but with some extensive looking around, you can find them) Delicious sauteed in butter and fresh garlic with a sprinkle of sea salt and cracked black pepper

(Purple and Yellow carrots-absolutely gorgeous on a plate next to any protein of your choice)

(Baby Heirloom Tomatoes-these have got to be some of my favourite colors) When I look at all these amazingly stunning colors...nothing says SUMMER and FRESH more than these :)

(Just some of the local ingredients used for this great cooking class)

(Locally grown Fresh Herbs-the smells are hard to walk away from. A sprinkle on a salad adds a whole new dimension of freshness)

Roasted baby Heirloom Tomatoes, with garlic, fresh oregano, parsley and finely diced red onion, served over Angel Hair Pasta.

is your mouth watering yet? mine is :)

Beet Salad. Stem the beets or roast them, add some thinly sliced onion, a fresh earthy vinaigrette and some fresh dill and you have one of the best Summer Salads ever!

Pulled local Pork and Chorizo Crostini and garlic butter sauteed crimini, oyster and shitakie mushrooms with a sprinkle of fresh chives.

mouth watering isn't it?

There is always fresh locally grown produce and ingredients to be found. It may take a bit of an effort to find it, but once you do...I promise you you'll never want to go back. Nothing compares to the feeling of supporting all that is locally grown.

Fresh Beet Salad Recipe:

Ingredients:

• 3 or 4 fresh beets
• 1 small onion
• Extra virgin olive oil
• Wine vinegar
• Fresh lemon juice
• Salt and black pepper

Preparation:

1. Slice greens from one bunch of 3 or 4 beets (I make another salad with the greens.), or use trimmed beets. Scrub beets well with a vegetable brush and water, but don’t peel.
2. Put in a pot with plenty of water, bring to a boil, and simmer 30 to 45 minutes, or until just easily pierced with a fork or knife tip. Drain (if you save some of the bright red water, it adds great flavor to soups.)
3. Meanwhile, finely dice one small yellow, white or red onion. Make a dressing of ¼ cup extra virgin olive oil, 2 T (tablespoons) red wine vinegar (cider vinegar will do if necessary), 2 T lemon juice (at least partly fresh), ½ t (teaspoon) kosher or other salt, and a few grinds of black pepper.
4. Let beets cool enough to handle gingerly—they must still be warm when you dress them. Wear rubber gloves if you don’t want dyed hands. The skins will come off easily. Cut off the ends and slice thinly (for ease, cut in half and then slice flat side down).
5. Put beets, diced onions and dressing in a pretty bowl. Refrigerate, but take out a little early so it won’t be icy cold. Taste and correct for salt.

Until we cook again :)

Stayed tuned in the following posts for cooking class schedule for fall of 2010

Thanks for a GREAT cooking class...

I love what I do!!!

A big shout out to Adoption by Choice!

What an awesome group!

We had such laughs, and of course soooo much food...

Thanks for coming out and taking this Tapas Cooking Class :)

The class had barely started and they were already posing for pictures. Lol's

As you can tell...they enjoyed their Artichokes :)

Ohhhhh, and the laughs

As soon as they walked through the doors, the jokes started.

We can't forget about the nicknames, right

"Princess"...hahaha

I know it's looking like we really don't learn much in my cooking classes,

but I promise, along with the joking, nicknaming, laughing and much eating,

there is a lot of hands on cooking and learning to be had

Yummy Asparagus Wraps

The recipe will be at the end of this post

Learning how to plate our Delicious Asparagus Wraps

they look so pretty :)

I think my awesome photographer had a blast with this group.

funny faces, smiles, and poses...what more could you ask for

You guys made my night. I don't think I've laughed so hard in a cooking class yet.

Hope we get to this again for you guys.

An extremely memorable night! And I don't mean in a bad way.

THANKS!!!!

It's groups like this that make me love what I do

Asparagus Wraps

Ingredients:

12 pc’s of Asparagus

1-2 Thin pieces of Steak

Olive oil

1 garlic clove (crushed)

Balsamic Vinegar

Salt and Pepper to taste

Directions:

1. Steam Asparagus and Crushed Garlic to still crunchy. Remove from pan, and shock in cold water bath to stop the cooking progress. (also helps keep the asparagus a nice green colour)

2. Meanwhile pre-heat oven to 350 degress

3. Place piece of steak in between two layers of plastic wrap and pound out thin

4. Take three pieces of asparagus, (3 pieces for each thinly pounded out piece of steak) and wrap inside pounded out steak and secure seam side of meat with toothpick forming a nice little bundle

5. Heat 2 tbsp of oil in a pan

6. Place asparagus bundles in hot pan and sear on all sides. Be sure not too crowd your pan, you will loose some heat

7. Remove from pan, and place on lightly sprayed baking sheet and bake for approx. 5-10 mins depending on desired doneness

8. Remove wraps from oven, and let rest for about 5 mins before serving or cutting into them

9. In the same pan used to sear the bundles, place 4 tbsp of balsamic vinegar and simmer until reduced by about half and somewhat thickened

Serve warm with drizzle of balsamic reduction

Until we cook again:)

Julie and Julia Class

This class was an absolute blast to teach :)Probably due to the fact that when I saw this movie...I knew instantly that I wanted to do a class featuring some of the recipes.
You can't have a Julie and Julia class without having the movie playing in the background. What a great way to enjoy the whole experience.

lemon - raspberry bavarian cake

couldn't have done this class without preparing some delicious bruschetta

grilled artichokes with lemon (these were fabulous! everyone enjoyed them)

lemon herb roasted chicken

the class sitting down to enjoy the fruits of their labour

Thanks everyone for a great evening of laughter and even greater food!

Food is truly meant to be shared!

Thank you VR Photography for the beautiful pictures taken so that I can share them all with you!

Until we cook again :)

Tapas Cooking Class

This class was fantastic!! Thanks to all who attended.

In every class there is a 'class clown', in this particular class I think the 'class clown' was me

:) After introductions, getting everyone comfortable and started on the first of 5 tapas...we were all laughing before long.

Everyone was willing to get their hands right into everything. Especially the men!

So YUMMY, so DELICIOUS, and so MUCH FUN!

Can't wait for our next class.

Julie and Julia. Stay tuned for pictures and update on that class.

A special Thank you goes out to Vanessa Ross Photography for the great images from this great class. Thanks V.
Until we cook again:)