There are few soups with as much going on as Chinese Hot & Sour Soup. Although there are countless local variations, the most famous are from Beijing and Sichuan, and are notable for their complex combination of flavours and textures. I will be making a Sichuanese-inspired version, packed with slivers of pork, several types of mushroom (wood ear and shiitake), bamboo shoots, day lily bud, tofu, egg and carrots in a rich chicken broth infused with Chinese 5-spice, ginger and…Find out more »
Pre-order online until THU Jul 22, 10pm Pick up on FRI Jul 23, 6-7:30pm Chef Candace — whose name is Nawatiin Kwe, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child, and continued to grow over the years as she helped prepare foods for lunches, events, and ceremonies in her community. An interest in wellness and nutrition, emerging from more than 10 years as a frontline worker, also…Find out more »
Babka is a sweet, twisted, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine, savoury or sweet.
In this class, participants will learn to make the yeasted dough essential to babka recipe, and then the shaping, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class, and each participant goes home with their own whole unbaked babka to bake at home.Find out more »