Queens & Cuisines Workshop Information
In 2020 all cooking classes will be virtual. Stay tuned for tickets.
In 2020 all cooking classes will be virtual. Stay tuned for tickets.
Interested in becoming a speaker? Sign up below!
2019 Workshops
Cooking Demo: Carrot & Cashew Soup w/Muskoka Four Season Greens & Pumpkin Seeds. Winter Greens with Maple Mustard Dressing. Sourdough Bread w/Whipped Butter.
Time: 12PM - 1PM
Price: $35 plus HST
Workshop Inclusions: Demo style cooking class. Students will receive a copy of recipe and restaurant size portion of each dish prepared.
Description: Looking for an economical, healthy & delicious restaurant worthy dish to serve your guests (or yourself)?
Charmaine Broughton's entertaining teaching style will put you at ease in your kitchen and have you recreating tasty dishes in no time.
Bio: Charmaine Broughton is a Food Media Specialist and host of "In Char's Kitchen" on Cogeco. She's the mom of two active (and always hungry) teenage boys; Tyler & Colgan. Charmaine understands the importance of creating healthy, and delicious dishes while keeping time and budget in mind.
Time: 12PM - 1PM
Price: $35 plus HST
Workshop Inclusions: Demo style cooking class. Students will receive a copy of recipe and restaurant size portion of each dish prepared.
Description: Looking for an economical, healthy & delicious restaurant worthy dish to serve your guests (or yourself)?
Charmaine Broughton's entertaining teaching style will put you at ease in your kitchen and have you recreating tasty dishes in no time.
Bio: Charmaine Broughton is a Food Media Specialist and host of "In Char's Kitchen" on Cogeco. She's the mom of two active (and always hungry) teenage boys; Tyler & Colgan. Charmaine understands the importance of creating healthy, and delicious dishes while keeping time and budget in mind.
WE'RE BRINGING IT BACK FROM 2018!
Demo & Sampling: GGW High Tea
Time: 2PM - 3PM
Price: $25 plus HST
Description:Sit back, relax with a cup of SLOAN fine tea served with fresh baked scones, local preserves and cream; while Christine Kropp of Whimsical Bakery chats about making the perfect cup of tea and demonstrates the art of decadent scone making.
Bio: Christine Kropp, Owner and Baker Extraordinaire for the Whimsical Bakery, loves all things sweet and rises to the challenge in creating truly unique cakes for her clients. Christine has always loved to bake; the aroma of fresh butter, sweetness of vanilla and decadence of chocolate have found a home in her heart. “Baking is one of those things where I can let go – put all of my passion and skills that I have learned into a custom design.” Christine also draws on her training from Bonnie Gordon School & Klara Johnson’s School of Confectionary and Pastry Art to create truly magical sugar paste figures. Her favourite is the Lady Bug cake, created for a special 1st birthday! “The creation process at our bakery happens out of a lot of love, and time and patience. As our skills grow, so do our designs. We love to feature truly amazing, one of a kind cakes, and prefer to focus on all things whimsical rather than your traditional cakes. Part of our philosophy is about pushing the boundaries and creating things that no-one has seen before.”
Demo & Sampling: GGW High Tea
Time: 2PM - 3PM
Price: $25 plus HST
Description:Sit back, relax with a cup of SLOAN fine tea served with fresh baked scones, local preserves and cream; while Christine Kropp of Whimsical Bakery chats about making the perfect cup of tea and demonstrates the art of decadent scone making.
Bio: Christine Kropp, Owner and Baker Extraordinaire for the Whimsical Bakery, loves all things sweet and rises to the challenge in creating truly unique cakes for her clients. Christine has always loved to bake; the aroma of fresh butter, sweetness of vanilla and decadence of chocolate have found a home in her heart. “Baking is one of those things where I can let go – put all of my passion and skills that I have learned into a custom design.” Christine also draws on her training from Bonnie Gordon School & Klara Johnson’s School of Confectionary and Pastry Art to create truly magical sugar paste figures. Her favourite is the Lady Bug cake, created for a special 1st birthday! “The creation process at our bakery happens out of a lot of love, and time and patience. As our skills grow, so do our designs. We love to feature truly amazing, one of a kind cakes, and prefer to focus on all things whimsical rather than your traditional cakes. Part of our philosophy is about pushing the boundaries and creating things that no-one has seen before.”
PAST WORKSHOPS
The Pasta Hostess
Description: Participants will receive hands on instruction of how to make traditional pasta and tomato-based sauce made with sausage. They will all have the opportunity to learn how to make pasta, and learn some tips/tools to be successful. They will be provided with a folder of the recipes used. A door prize will be provided.
Bio: Linda is a second generation Canadian of Italian immigrants. Preparing and eating Italian food is second nature to her (probably genetic!). Although her career path was primarily social work and health care management, when she retired in 2011, she made the decision to share her passion of Italian cooking with others. And that’s when the idea for Pasta Hostess started, and was created as a business on April 28, 2012. She have my Food Handler Certification and her business is based on partnerships with local food growers, co-ops, and businesses in the communities where she travel. Using fresh, local, organic ingredients, and offering vegetarian, vegan, and dietary options, ensures her clients enjoy the Pasta Hostess classes and catered services.
Bio: Linda is a second generation Canadian of Italian immigrants. Preparing and eating Italian food is second nature to her (probably genetic!). Although her career path was primarily social work and health care management, when she retired in 2011, she made the decision to share her passion of Italian cooking with others. And that’s when the idea for Pasta Hostess started, and was created as a business on April 28, 2012. She have my Food Handler Certification and her business is based on partnerships with local food growers, co-ops, and businesses in the communities where she travel. Using fresh, local, organic ingredients, and offering vegetarian, vegan, and dietary options, ensures her clients enjoy the Pasta Hostess classes and catered services.
