Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College.
Abby is an aspiring chef inspired by the sunny afternoons playing frisbee in the park. She’s created a picnic-esque light dinner featuring a vegetable-packed egg frittata with goat’s cheese, red pepper, peas, and mushrooms. You can’t have a picnic without potato salad, so Abby will be making up a batch of her favourite recipe, along with a cool cup of cucumber and mint soup. All three dishes will create a meal that reminds you of lazy afternoons at the park with your friends.
(Vegetarian-friendly & gluten-free)
Abby Jamieson is attending George Brown culinary school in the fall and is open to any advice or constructive criticism you want to share to help her on her way through the kitchen.