Latest news from COOK Culture

Wedding Cake Decorating - Saturday

17 August 2012

Aside from the gorgeous weather and all the fun, summery things that go along with warm days – trips to the lake and barbeques – there are also lots of great things happening downtown in Victoria and right here in the store this weekend.

No-Knead Bread

30 July 2012

It almost sounds too good to be true doesn’t it? One of the bigger trends in bread-making over the past few of years has been no-knead bread. I have friends who’ve tried it, family members who have raved about it and we’ve even written about it in past CC newsletters – but it wasn’t until this past week that I tried it for myself.

Introducing... the cherry pitter

14 July 2012

Last summer, I inherited an old family heirloom – my grandmother’s cherry pitter. Each summer, my grandmother would patiently wash, pit and turn the bounty of cherries growing in the backyard into homemade preserves and pies for her family. She was known for canning large jars of whole pitted cherries as well as for her cherry pies - and the light, flaky crusts that always turned out so perfectly.

Testing out the Cuisinart Smart-Stick Hand Blender

19 June 2012

Guest food blogger Kristy Gardner of Gastronomical Sovereignty recently received a Cuisinart Smart-Stick Hand Blender and was kind enough to share her experiences having fun as she tests it out:

Out of all the kitchen tools I use, I love my food processor the most. But that undying love was put to the test recently when I received a Cuisinart Smart-Stick Hand Blender as a gift from my significant other.

Hot soup and sharp knives at the ICC Food Fest

15 June 2012

We had a great time at the ICC Food Fest at Fort Rodd Hill, it was our first year being part of this festival and already we have big plans in the works for next year!

We were serving up slow food fast - vegetarian lentil soup courtesy of chef Cosmo Meens and his wife Leah, of the Hot and Cold Café in Cook Street Village (formerly The Soup Peddler). The soup was a big hit, which was topped with sea asparagus and served with homemade focaccia.