Community Classes
Learn to create health-supporting recipes using whole foods as ingredients, with personal chef Laura Moore. All classes include opportunities for hands on food preparation, and all students enjoy one serving of each recipe made in class, and take-home recipe handouts.
Lesson fees vary, and include cost of ingredients, instruction, and handouts. Please contact venue directly to register.
- Thrifty Foods Tuscany Village
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To register, contact Eva, Cooking & Lifestyle Coordinator
250-483-1222, or 1-866-751-1222
Fall Classes at Tuscany Village 2010
Persian Meat Dishes,
Wednesday, September 15, 6:30-8:30 PM
Chef Laura will demonstrate modernized versions of two meat-based Persian entrees, three traditional side dishes, and a dessert. Menu: prune-stuffed beef with dark beer sauce, quinoa cous cous, and raita. Wild-rice & natural beef stuffed cabbage rolls, in a sweet & sour sauce. These dishes served with Chelo, Persian steamed rice with butter, and for dessert, walnut & honey baclava.
Moroccan Mixed Menu,
Monday, October 18, 6:30-8:30 PM, gluten-free
Chef Laura will demonstrate one meat, and one vegetarian-based Persian entree, served with a traditional side, and a dessert. Menu includes Koresh-e Fesenjan, a free-range chicken in pomegranate walnut sauce; a vegetarian Palak Paneer, a curried spinach and cheese dish; both served with a traditional side dish of Chelo, Persian steamed rice with butter. For dessert, we will use seasonal fruit to make Sutti Polo rice pudding.
Seasonal Comfort Foods,
Wednesday, November 17, 6:30-8:30 PM
If you are already asking yourself .how will you use up all those Christmas leftovers?' Perhaps you are looking for a unique twist on some seasonal dessert favorites?
Come watch chef Laura make Turkey Noodle Soup from scratch, and learn how to make the rich broth from your own bird's bones. We will make the stock in class, plus produce a finished soup, chock full of penne pasta & veggies. Enjoy your fresh soup with your own hand made spelt focaccia bread. Each student will knead and form their own flat of focaccia, top it with their choice of roasted vegetables, dried seasonal fruit, and fresh herb toppings, to be baked and eaten in class with several natural vinegar and oil dips. Top this off with organic creme brulee in two flavors, traditional vanilla, and mandarin orange.
Preserving Natures Bounty,
Cost, date and time to be announced, likely mid-late September
Chef Laura will demonstrate seasonal blackberry jam, and plum jelly, and students will take home a jar of each. Learn to preserve the bounty of local fruit, with your own, homemade fruit leather. Seal in the freshness with pickled seasonal vegetables: chef Laura will demonstrate natural pickling techniques. Sampling of last years crop in class. Watch and learn how to prepare, dry and store seasonal fruit properly, using everyday kitchen supplies.
Testimonials
“Attending several of your classes has been a real eye opener about organic foods - I have enjoyed the classes, and I am eating better quality foods since attending.” I. Patterson, 2004 Peppers Grocery classes
“(it was great) 'being able to make the dishes and taste these recipes before buying the (health food) ingredients and trying it myself. The dressing was very good, and I will try the recipes you create for Fresh Piks Organics.” N. Low, cooking class participant, 2001
“Well-organized, a lot of material covered, good handouts, hands-on was good, and I liked having an assistant cook there, so that nothing was missed in the progression of the meal. Well-planned, varied meals, a good foundation to build on, set up so that questions could be answered at any point, of excellent value and taught with a generous spirit.” B. Mcleod, cooking class participant, 2000
“I like it that Laura's Conscious Kitchen cooking classes are hands on: Laura is very knowledgeable and creates recipes that are very delightful. Even my 8 year old son loved the Kamut crust pizza!” L. Bourassa, FCC cooking class participant, 2000
Private Cooking Lessons
Each four-hour lesson features:
- one-on-one, personalized instruction in the specific areas you will most benefit from, based on your skill level
- step-by-step instruction in all aspects of planning, shopping and preparing a balanced, 3–4-course whole foods meal
- the opportunity to learn exactly the recipes you want to learn, focussing on the new ingredients you are interested in
- hands-on interaction with the instructor, ensuring experiential understanding of whole foods concepts
- printed copies of all recipes and informational handouts.
As part of the lesson, student(s) and teacher enjoy the finished meal together, and students take home leftovers.
FEE: $175 for one person, plus groceries. Group fees start at $200 for two persons, with an extra $25 per person to a maximum of eight students. Groceries are an additional cost, and vary based on menu and volume of food created. We will customize your private lesson to suit your groups needs, and dietary preferences or restrictions.
Book a Private Cooking Lesson
To book your private cooking lesson, just give us a call at 250-721-5961 or email Laura.