If you were to count… how many different kinds of cheeses would you say you have in your fridge right now? My fridge isn’t fully stocked at the moment, and I still have four kinds cheese on hand. While cheese is a common culinary pleasure and a regular stable in many people’s diets, not many of us know how to make it. Here at Cook Culture, instructor Linda Michaluk is trying to change that one class, one person at a time.
Here on the west coast, we’ve seen everything from high winds with heavy rain to beautiful sunny days over the past month. Like the old saying goes, March has come in like a lion and out like a lamb, and thankfully we can all breathe a collective sigh of relief that spring has arrived.
The days are getting longer, cherry blossom trees are in full bloom and there’s lots of local produce coming into season to cook with. We can begin replacing those winter comfort meals with market fresh dishes using halibut, stinging nettle, chives, spinach, radishes, rhubarb and moral mushrooms.
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!
15 hours 14 min ago.
I had the best service yesterday from the lovely Stephanie who works at CC. Thanks for all the advice and excellent conversation, Stephanie.
2 days 11 hours ago.
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