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
Gluten-free Festive Party Food
Join Chef Laura for some tasty party food fun! Looking for some new Christmas appetizer ideas? Perhaps you, and others you love, are gluten intolerant? With Christmas and family get-togethers coming up quick, here are some solutions for the celiac on your guest list. In this class we will create three savory gluten-free appetizers that not only look and taste great, but best of all are highly adaptable and easy to make.
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Asian Shittake, Bell Pepper & Sesame
Potato Boats with Sake Reduction -
Roasted Onion Wildrice Risotto stuffed
& baked Baby Portabellas with Blackberry Shiraz Glaze -
Brown Rice Flour Tartlets with Roasted Root Veggies
& Chickpeas Pate with Feta, Parsley & Lemon Puree.
Tuscany Village Wednesday, December 16, 2009 from 6–8 PM
Registration fee: $40
Frugal Feasts
Simple, warming ’comfort food’ dishes from chef Laura Moore, made to satisfy your New Years resolutions and your post holiday budget. Menu includes: Mushroom, Snow Pea & Brown rice Risotto; Curried Cream of Leek & Squash; Herb & Garlic Roasted Root Vegetables & Chickpeas; Morrocan Hazelnut & Carrot Pate.
Tuscany VillageSaturday, January 16th, from 1–4 PM
(vegetarian, wheat & gluten free)
Seafood Soup, Entree & Chowder
Join chef Laura for three scrumptious, warming for winter, sustainable Ocean Wise certified seafood dishes: Hot and Sour Seafood Soup; grilled BC Halibut & Chinese broccoli marinated in ginger, miso & saki reduction with wild rice pilaf; and Wild Salmon & Roasted Bell Pepper Manhattan Chowder.
Tuscany VillageSaturday, February 13th, 1–4 PM
(wheat, dairy & gluten free)
Secret Life of Veggies
Chef Laura Moore will share numerous secrets for extracting the best from seasonal vegetables, hemp, tofu and legumes, and whole grains to create five low fat, high fiber & protein, nutritious and delicious whole foods recipes. Menu include: Tandoori Chickpeas; Curried Vegetable Lentil Dahl with pappadums; Roasted Root Veggie & Hemp Heart pate; Asian marinated & baked Sesame Tofu cubes; and Tempeh & Mushrooms in Brown Sauce with Basmati.
Tuscany VillageSaturday, March 13th, 1–4 PM
(vegetarian, wheat, gluten & dairy free)
Seafood & Spring Greens Salads
Local, sustainably harvested Ocean Wise seafood is pared with zesty, spring cleansing herbs, spices and greens, to keep you warm and well nourished this spring. Chef Laura presents: Wild Salmon Ceviche served with Caesar Salad & homemade Herb Croutons; Cajun Cornmeal-crusted local Oysters with Spicy Spinach Salad; Grilled Hazelnut-crusted Halibut with Apple Tarragon Chutney & Baby Greens.
Tuscany VillageSaturday, April 10th, 1–4 PM
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; extra $25 per person to a maximum of four people.
Book a Private Cooking Lesson
To book your private cooking lesson, just give us a call at 250-721-5961 or email Laura.