Spring 2016 Cooking Classes:
Chef Lynn Grossutti of Green Planet Foods will be demonstrating delicious menus that can be used to add health and flavour to your everyday or entertaining menus.
All classes Sundays 2-4 p.m. at the Masonic Hall in Roberts Creek. All classes $39.99 and include a taste of each of the foods.
Everyday Tuscan – April 3, 2-4 p.m. SORRY THIS CLASS IS FULL
Come into the Tuscan Kitchen and experience the healthy harvest of olive oils, garlic, tomatoes and grapes.
A soup made creamy with a touch of soft Mozzarella. This dish is so elegant it can stand in for the main course with a salad and ciabatta.
Pasta variations: three simple pasta toppings, each with only 3 or 4 ingredients that can be a starter, a light lunch or just a big bowl of comfort.
Bread dipping combos.
Pesce al cartoccio: seasonal fish, livened up with olive oil infusins and simple ingredients, then steam baked in parchment paper (also know as en papillote)
And for Dessert, Chocolate Torte with Blood Orange Whipped cream. Assemble the night before in 30 minutes and serve as a suprise the next evening. Very Romantic.
Everyday Thai – Apr.17 2-4 p.m.
Picture yourself at the floating markets of Thailand buying lemongrass, coconuts, garlic, peppers and kefir lime leaves that you will bring home to make
a beautiful Thai salad with an Orchid Lime Salad Dressing ( made famous in BC.)
Buddha Bowl – lots of restaurants have them. We’ll make up a few of our own all together as we chop, chop, chop. (Bring a good knife and a cutting board)
Mango Chicken Skewer with Tangerine Peanut sauce
Orchid Lime Salad Dressing – this stuff should be illegal. We’ll make the perfect summer potluck dish. Vegan, gluten free.
Everyday Cinco de Mayo – Arriba! May 1, 2-4 p.m.
Lime, chilis, garlic and sun!
Grilled Mango Salsa and Guacamole
Lime/Coconut fish tacos.
Prawns al Mojo de Ajo with Lime-scented rice
Chocolate and Cayenne Pepper both in the same cookie. Cookies by Diablo.
We’ll make all dishes mild and show you how to adjust the heat using our spicy oils as hot sauces.
Everyday HAPPY HOUR May 15, 2-4 p.m.
Lynn will show you a variety of appetizers, many of which can be frozen in batches so you are always ready for guests to appear.
Empanadas with chicken apple and cilantro
Puff pastry crisps with basil pesto
Meatballs based on seasonal ingredients: Lynn’s latest creation was a sweet and sour version made with local plum sauce and served with yams, brussel sprouts and quinoa. We will taste this version with both lean ground beef and with the Yves Veggie Ground Round made from organic soybeans. This is the flexitarian model of feeding carnivores and vegetarian/vegans at the same time.
Mini tiramisu bites- tasty one-bite sweets for your entertaining table.
Dipping Sauces: We’ll show you how to boost dips and sauces with infused oils, balsamics and salts so your appetizers can have endless variations.
SUNSHINE COAST ART CRAWL VENUE #25 October 16, 17, 18, 2015
Sunshine Coast Olive Oil Co. owner, Matt Lunny, will be displaying his wood tables during this three day event. Matt also makes our UP-certified Extra Virgin Olive Oil soap, shaving soap and lip balm, which are available for purchase year round.
Hooray! Truffles is making an exclusive line of balsamic-infused truffles for us. We have Raspberry Balsamic Infused and Cara Cara Orange-Vanilla Balsamic infused truffles for sale now through Art Crawl weekend.
Taste a free sample of olive oil chocolate made by local chocolatier, La Petite Souris. We will have Persian Lime, Blood Orange, Cayenne and ‘Plain” chocolate for you to come taste.
PLAN-YOUR-ONLINE-HOLIDAY-SHOPPING AHEAD CONTEST
Order your online holiday parcels early for a chance to win a $100 Sunshine Coast Olive Oil Co. gift certifiicate. You can order online NOW and we will hold your parcel to ship it in the first week of December. Choose SHIP IN DECEMBER at chek out and you will be automatically entered to win.
Click for contest details.
We won’t be offering cooking classes until 2016, but just to give you an idea of our most recent classes:
Taught by guest chef, Lynn Grossutti of Green Planet Foods.