We hate to say it (recognize it or even think it), but the start of the school year is swiftly approaching. As we head into our 4th year of the Start From Scratch program, we thought we may as well start off with a bang by having our pop-up dinner event!
On August 19th, we've teamed up with Test Kitchen to show off our chops for one night only with a multi-course dinner cooked by Start From Scratch teachers - Dan Clapson and Vincci Tsui - and some of our ambitious alumni who have gone through the 10 week program since it began in 2011.
Since we've never run a restaurant, we thought it may be a good idea to have the support of the Test Kitchen staff as well as three talented members of Calgary's culinary community - Paul McGreevy (Craft Beer Market), Dilan Draper (Avec Bistro) and Kerry Bennett (Care Bakery) - lend a helping hand as well to make sure all goes smoothly.
If you'd like to come experience a delicious meal, have some fun and see what Start From Scratch is really all about, we'd love to see you on Tuesday, August 19th. Tickets are limited, so grab them while you can! See you there!
We hate to say it (recognize it or even think it), but the start of the school year is swiftly approaching. As we head into our 4th year of the Start From Scratch program, we thought we may as well start off with a bang by having our pop-up dinner event! On August 19th,
We’re having a nice little break from our Start From Scratch sessions in Calgary and Saskatoon until they start back up in September, but decided to partner with The Calgary Farmers’ Market to help raise some money for The Calgary Food Bank! Taste The Market is happening on Friday May 23rd with food, beer, wine,
With our fall sessions wrapping up just last week, it’s time for us to relax and enjoy the holiday season. That being said, we are also looking forward to gearing up for a new set of classes in the new year! Check back to our site on Monday, December 16th to apply for our winter
Who doesn’t love a good brunch? We certainly do! Join us at Prairie Harvest Cafe on Sunday, September 22nd for an amazing four course brunch. We have a line-up of some of Saskatoon’s most talented chefs who will whip up an unforgettable brunch experience for 50 lucky folks! Tickets are $40 and are available here!
We’ve got two great ideas for your Friday night, and they’re happening in the same place — Calgary Farmers’ Market — at the same time — 5 to 9 p.m. — (insert Batman joke here)! 1) 3rd Annual Calgary Food Bloggers Bake Sale This year all proceeds will go to the Calgary Foundation’s Flood Rebuilding
Support a great cause by attending a one-of-a-kind four course brunch created by five talented Saskatoon chefs. Dale Mackay and Nathan Guggenheimer (the upcoming Ayden Kitchen and Bar), Renee Kohlman (Leyda’s), Mike McKeown (Prairie Harvest Cafe) and Tom Brown (Wild Cuisine Catering and Start From Scratch: Saskatoon) will each serve a delicious course throughout the
Lime Sugar Cookie & Chocolate Pistachio Ice Cream Sandwiches from Home Tasting Room Cookies: 2 cups granulated sugar 1/2 cup unsalted butter 2 tbsp. vegetable oil zest of 2 limes 2 large eggs ¼ cup lime juice 3 cups all-purpose flour 1 tsp. baking soda 1 tsp salt granulated sugar for sprinkling Ice Cream: ½
Chicken Liver Mousse on Crostini from Cassis Bistro 1 package of chicken liver 1 Tbsp olive oil 1/4 onion 1 shallot 1 bay leaf 85 g port salt and pepper to taste crostini Preheat oven to 350º F oven with rack in the middle. Sauté onion and shallot in olive oil until soft. Remove from
Teriyaki Marinated Wild BC Salmon with Cucumber, Edamame & Greek Yogurt Salad from Catch Restaurant Teriyaki sauce: 1 Tbsp chopped fresh ginger 1 Tbsp peeled garlic cloves 5 Shiitake mushrooms 6 green onions chopped in 1″ pieces 250g Brown Sugar 1 cup dry white wine 3/4 cup Mirin Soy sauce to taste 1 Side of Fresh Wild BC
Spicy Lobster Tostada from Blue Star Diner To cook lobster: 1 quart water 1 Celery stalks, whole 1 Carrot, whole 1/2 White Onion, minced 3 sprigs Thyme 1 Bay Leaf 1/2 cup sweet White Wine 1/2 cup White Vinegar 2 lb lobster Filling: Cooked lobster, shredded 2 Shallots, minced 2 Jalapeno pepper, minced 1 bunch