We want to hear about your most disastrous Christmas dinner or party experience! Maybe you burnt the turkey, forgot the gravy or had the oven break down half way through. From hilarious to tragic, we want to hear it!
Tell us in 300 words or less why it’s your most memorable Christmas story. If you have to change names to protect the innocent, we understand.
For a man who’s bound on taking things slowly, Chef Meens has a lot on the go. As well as giving regular cooking classes at Cook Culture, this 33-year-old chef is the creative food consultant behind The Soup Pedaler, a new restaurant opening in Cook Street Village in January, and he’s returning to his roots at Mo:Le to develop a fresh new menu.
We had a wonderful day this past Saturday celebrating Cook Culture’s first birthday. The store was bustling with friends and family, regulars and new folks who all came by to join the festivities.
Every hour, prizes were handed out and our talented resident chefs and instructors took turns in the kitchen area giving demos and cooking up tasty samples for everyone to enjoy.
Middle Eastern food is all about big, bold flavours,” explains chef Dwane MacIsaac during his class early this month. The sold out class begins with Dwane telling us about the huge spread of ingredients that we’d be cooking with. Our palate includes fresh herbs, ancient grains like bulgar, farro and a local red fife, dates, dried fruits and exotic spices.
