Kombucha is a cultured and fermented tea that with the help of a SCOBY — a symbiotic community of bacteria and yeast — becomes tangy, lightly sparkling, and full of probiotics. Many people want to learn to brew kombucha at home so that they can customize the flavourings, sugar levels, and carbonation of this exceptionally healthy beverage. As a bonus, you save money and can drink more kombucha! In this hands-on class, Rebekka Hutton of Alchemy Pickle will walk you through…

SOLD OUT! 2nd night added TUE March 10 Naturally fermented foods use salt (or a culture starter in some cases) to create a welcoming environment for good bacteria. Through the process known as process lacto-fermentation, these probiotic bacteria naturally preserve the ferments and provide the familiar sour taste of sauerkraut and sour pickles. These living cultures enhance the nutritional profile of the ingredients while retaining vitamins and digestive enzymes since no heat or vinegar is used. In this hands-on workshop…

Outside of Mexico, not many people know that on St. Patrick’s day, Mexicans honor the San Patricios, Irish soldiers of the St. Patrick's Brigade who switched sides to fight and die alongside their Catholic Mexican compatriots in the Mexican-American War of 1846 -1848. Interesting tidbits of Mexican culture and history are just a part of this fun, hands-on workshop with Chef Erika Araujo, who will walk you through the traditions and recipes of two classic Mexican dishes associated with this holiday:…

March Break Cooking Class for Kids Tamales are an essential and ancient Mexican dish – soft cornmeal dough (masa) stuffed with a flavourful filling, wrapped in corn husks or banana leaves and steamed. Portable and self-contained, tamales are a popular street food with countless variations found all across Mexico. In this fun March Break class for kids 7-17, Chef Erika Araujo will share recipes and demonstrate how to make 3 kinds of tamales popular around Mexico City: chicken tamales with green…

Register by TUE Apr 20 Many classic French pastries such as profiteroles, croquembouches, éclairs, sweet crullers and savoury gougères, all rely on the delicate French pastry dough known as pâte à choux, or choux pastry (named after the French word for cabbage, which some small round choux puffs resemble). They’re versatile for both sweet and savoury dishes, and easy to make — once you know how! In this hands-on virtual course, pastry chef Justine Lam will lead you through preparing choux…

Register by FRI Apr 23 Every culture has their comfort-food dumplings, and warm, hearty Polish pierogies are right up there with the best of them. In this fun, hands-on workshop, Maria Rozynska leads you through the process of kneading & rolling, filling & shaping, and boiling & frying homemade pierogies from scratch. You’ll learn an easy-to-make pierogi dough along with 3 traditional Polish fillings: classic potato & farmers cheese, savoury mushroom & sauerkraut, as well as a sweet prune filling for delicious…

Register by TUE Apr 27 The appeal of tiramisu is pretty self-evident — a delicious trifle of light biscuits, aromatic coffee and liqueur and rich zabaglione filling. On the strength of its undeniable charms, and the occasional high-profile endorsements (Tom Hanks mentions it in Sleepless in Seattle in 1993), tiramisu — very quickly and only quite recently — has gone one to become one of the best known Italian desserts in the world, despite not being mentioned in print in Italy until 1980.…