The beginning of a new year is inevitably a time of reflection, whether you make resolutions or not. I’m one of those people who New Year’s resolutions every year to varying degrees of success. Last year, I made two promises to myself that ended up being yearlong pursuits: to bring more packed lunches to work and to refresh my pantry. Little did I know just how long it would take to use up all the dried beans and grains, jams and fruit in my cupboard. Six months later I was still making bean dips, lentil soups and pearl barley stews.
A big thanks to everyone who took a little time this holiday season to enter our contest! We realize we may have been asking people to recall painful memories, ones that certainly would be if they weren’t so funny!
Congratulations to all the winners and happy holidays! Here are just a few of the great stories we received:
You know those photos on the cover of EAT magazine that always look so enticingly delicious? This month we launched a new series of classes that teach the recipes in each issue’s cover story. Not only does the class teach how to make everything on the cover, but you’ll also learn about presentation and plating so your meal looks as good as it does on the cover too.
Let us put together a beautiful gift basket for you with locally made baked goodies, chutneys, and other treats. Starting at around $35, we’ll put together a custom made basket to perfectly match what your hostess likes best.
Chef Megan Hennis has a passion for baking and we’re lucky she does. Through her cooking classes, she shares her infectious enthusiasm for pastries and desserts. When she’s not teaching at Cook Culture or baking at the Empress Hotel, she’s preparing seasonal baked goods that are beautifully packaged for take home.
A new load of Hurmon Slow Juicers and Juicer/Smoothie makers just arrived. We'll be making juice in the kitchen all weekend long...drop in for a demo anytime!
Kale, apple, lemon and ginger? What's your fav?
http://www.slowjuicer.com/slowjuicer-7.html Hurom-Slow Juicer1 day 13 hours ago.
Wanted to say thanks for supporting the renovation of the Mustard Seed shelter and food bank! I appreciate it when companies are community focused. I'll be coming to Cook Culture soon!
3 days 7 hours ago.
Mon to Fri: 10 am to 5:30 pm
Saturday: 10:30 am to 5:30 pm
Sun and Holidays: 11:30 am to 4:30 pm