Calendar of Cooking Classes with Sarah

Flavour 101

 I am often asked how to use spice and herbs. How can I make my meat and potatoes dinner more flavourful. What is umami?

Five years ago I arrived in Swift Current already a full fledged foodie. But little did I realize that my journey had only just begun. In the ensuing years I have done nothing but make good food. And I am still learning so much every day.

This cooking class is all about adding flavour to food. Spices and herbs are only one ingredient. The fat you choose, the stock you select, the vegetables and perhaps meats all work together to create a party in your mouth. Then learn how to add edible essential oils and custom bitters to really take your food to the next level.

Join me for an evening of exploring all these components to a wonderful dish. It is a lecture style class with food tasting.

Only $25 per person. March 8.  6:30pm.  Location to be announced.
All classes to be booked at least 9 days in advance and paid in full. I reserve the right to cancel if enrollment does not cover the cost to present the class. Send payment to 1149 Bothwell Dr, S9H 1Z8 or e-transfer to sgalvin@shaw.ca



After a two year hiatus I am starting up my cooking classes again. These are small groups of 12 or fewer. It is more demonstration than hands-on cooking classes. Although there is always a time to get your hands into the action, too.

Am I qualified to teach cooking classes, you ask? I have a Bachelor of Science in Home Economics and Bachelor of Education from the University of Saskatchewan. I have been a food and lifestyle columnist for the Western Producer for the past three years. But more importantly, I am a passionate food lover. I have researched and bought everything I can get my hands on and still on a mission to find more.

Basic Knife Skills & Sharpening

There will be a brief demonstration on basic knife skills. How to purchase a knife. How to care for a knife. Then we will use stones to sharpen knives. Feel free to bring any non-serrated, non-dimpled knives and try sharpening them on the stone.

$25 per person. April 12 at 6:30 pm.
All classes to be booked at least 9 days in advance and paid in full. I reserve the right to cancel if enrollment does not cover the cost to present the class. Mail a cheque to 1149 Bothwell Drive, S9H 1Z8 or an e-transfer to sgalvin@shaw.ca.

Kids' Cooking Camp - Easter Break
Maximum of 6 children for this hands on intensive cooking experience. We will be baking and cooking my creations and theirs. Click here to see previous cooking camp experiences.
March 29, 30, 31 from 9:30am - 1:30pm. $100 per child. Ages 7 - 11.

All classes to be booked at least 9 days in advance and paid in full. I reserve the right to cancel if enrollment does not cover the cost to present the class. Send payment to 1149 Bothwell Dr, S9H 1Z8 or e-transfer to sgalvin@shaw.ca

Dinner Club Series - all begin at 5:30pm

Expect to be introduced to local products, Saskatchewan products and Canadian food products. We have a bounty of amazing food in this country. Expect to be introduced to cooking methods that may include and not limited to how to use a pressure cooker, making your own spice blends, preserving foods and make-ahead dinner party ideas.

Expect to taste everything that is made. Expect to learn how to source food products whilst living in a small centre. Expect to be presented with food products that are difficult to find locally. Expect to receive all the recipes. Expect to have a lot of fun and meet new people.

Expect the best in quality. Free ranged meats from Cool Springs Ranch or similar are used.

These are tentative ideas and will depend upon availability of foods. There will also be surprises every night. If anyone would like to book the entire evening it can be presented in your home.

All classes to be booked at least 9 days in advance and paid in full. I reserve the right to cancel if enrollment does not cover the cost to present the class. Cost is $50 per person per class. Maximum 12 persons per class unless you have a home large enough to accommodate more.

Bonus - just announcing. Sign up and attend all four classes and receive a 10% discount that will be applied to your last class.

Gift certificates available.

You can make reservations now by email sgalvin@shaw.ca  or  306-773-2890. Book the classes you want and pay for the first one now. Check back often because I am always updating the menus.

Please note a couple of date changes in April due to Easter and World Women's Curling Championships. I overlooked that big weekend. So I pushed it ahead a week and subsequently pushed my April class ahead a week, also.

Disclosure: The exact menu may change due to availability of ingredients. For example, I have just learned that I can get my hands on heirloom Jacob lamb but not until after February 13. I will keep the Persian theme for February 13 but will be changing up the meat so we can enjoy this heritage lamb at a later date. I have a lovely organic free range duck and will use that instead.

Oh my, it is so difficult to finalize menus. Beautiful ingredients arriving weekly in my kitchen. Now I have wild foraged strawberrries, lingonberries and red blackberries coming. A sense of adventure is the best plan.

NEW NEW NEW   I have a pantry menu of items for purchase. Cooking class participants receive a 5 % discount.

Heirloom Jacob lamb coming in May. These are unique ingredients and I cannot just get them exactly when I want them. I am willing to wait. Hope you are. Bonus! The farmers' will join us for this evening.

 

February 13
A Night Celebrating the Flavours of Persia
Aromatics of saffron, cumin, rosewater. Dried fruits, pomegranates, pistachios and almonds.
Wine choices: pinot noir or semillon

Dolma (stuffed grape leaves)

Free Range Organic Duck

Persian Jeweled Rice with Wild Picked SK Lingonberries

Oven Roasted Winter Squash with Pumpkin Seed Vinaigrette

 Chocolate Pomegranate Torte
Saffron & Honey House Churned Ice Cream with Candied Pistachios

April 2
Celebrating Italy
Wine choice: robust Italian red

Crostini Appetizers

Slow Roasted Cool Springs Pastured Porchetta with Foraged Berry Jus

Wild Mushroom Risotto

Baked Fennel with Parmesan

Cream Cheese Crostata with Orange Marmalade

April 23
Celebrating Mediterranean Cuisine
This is a Vegetarian Menu 

(would anyone mind if we poach a side of steelhead trout, please let me know)

Wine Choice: Almost anything will work.

Crudité Appetizers

Middle Eastern Style Platter

Cauliflower Croquets

Honey & Walnut Baklava

May 21
Special Tonight - Meet the Farmers that raised our heritage Jacob lamb. They will have product available for purchase.

Celebrating the Foods of Saskatchewan
Wine choice: robust red

Ribbon Asparagus Salad with Sea Buckthorn Vinaigrette

Heirloom Jacob Leg of Lamb

  Seasonal Vegetables en Papillote

Saskatchewan Orchard Berries Desserts