Growing Taste Buds
Saturdays
Winter: January 14–March 3, 2012
Spring: March 31–June 2, 2012
10:30am–12:30pm
Fido Classroom
Cost: $160 for full 8-week session
Spring 2012 workshop information and registration are now available!
For more information, please contact Marina Queirolo at mqueirolo@evergreen.ca or at 416-596-1495 x231.
Winter 2012 Schedule
January 14: Getting to Know Your Kitchen
Learn how to set up your personal work area in the kitchen (mise en place), including rules and procedures regarding safety, working environment and cleaning the space.
January 21: Celebrating Chinese New Year
Guest Facilitator: Win-Lai Wong, executive chef, Spice Route
Joining in with the festivities at the Farmers' Market, children will learn how to prepare Chinese dumplings from an expert chef.
January 28: Cheese, Please
Guest Facilitator: Afrim Pristine, cheese keeper, Cheese Boutique
Learn all about this dairy-based wonder––from goat to gorgonzola.
February 4: Shopping the Market
We’ll engage children in a walk-through of the Farmers’ Market, focusing on getting to know the farmers and the raw, seasonal produce to create a delicious seasonal dish.
February 11: Foods We Love
Flour, butter and icing are the right ingredients to bake a “sweet gift” for your loved ones. Children will learn how to make and decorate cupcakes.
February 18: Cooking Outdoors
Guest Facilitator: Lee Earl, Evergreen school program
While the children prepare the ingredients in the classroom, the fire pit and bread oven will be getting hot! Homemade pizza, roasted root vegetables cooked by the fire—what else can you ask for on a crisp winter morning? Children will learn about traditional cooking methods, slow vs. fast cooking techniques.
February 25: Breakfast: The Most Important Meal of the Day
Guest Facilitator: Ezra Title, chef, Chezvous Dining
It’s important to leave home every morning with your body ready to work hard at school. Food is what provides your body and mind with energy to focus all day.
March 3: Last Day Celebration!
To celebrate the successful end of the program, children will cook a dish together that will be offered at their very own booth at the Farmers’ Market. They will also have an opportunity to talk about what they cooked and how they cooked it while raising funds to support our Growing Taste Buds bursary, helping children from underserved communities to take part in the program.
Facilitators
| Win-Lai Wong is currently the executive chef at Spice Route in Toronto and credits her father for guiding her through the traditional wok recipes that make up her menus. She trained at Stratford Chefs School and has created dinners for many charitable events as well as a few high-profile guests. |
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| Afrim Pristine has honed his skill and love of cheese in the family business at Cheese Boutique and in 2007 became one of the youngest members ever inducted to the Confrérie des Chevaliers du Taste Fromage de France (knights of cheese). He can usually be found in the cheese cave, where he is most comfortable, at 4°C. |
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| Ezra Title is the chef and owner of Chezvous Dining. Born and raised in Toronto, he began his culinary career in San Francisco, which continues to influence his dishes and cooking style. |
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| Kate Leinweber is a Microbiologist and a Registered Holistic Nutritionist. As a microbiologist Kate first used fermentation to make proteins and enzymes in the production of alternative biofuels. She has been fermenting since 2006 and studied with Sandor Katz; the fermenting guru and author of Wild Fermentation. |
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Spring 2012 Schedule
March 31: Getting to Know Your Kitchen
Learn how to set up your personal work area in the kitchen (mise en place), including rules and procedures regarding safety, working environment and cleaning the space.
April 7: Sprouts: Superpower Food
Sprouts are highly nutritious baby plants, germinated form seeds, grains or legumes. During this class children will learn how to grow their own sprouts at home, the basics of growing in containers and how to plant and upkeep the grow tubes in front of our kitchen at EBW.
April 14: Underwater Cooking
Guest: Kristin Donovan,
Fish is delicious and good for you but the unfamiliar smells, textures and shapes sometimes put children off. This workshop puts kids in touch with a fresh fish expert who will share secrets on selecting and preparing fish.
April 21: Earth Day, no class this week. Join us for a very special Earth Day workshop for all children! Details to come soon.
April 28: Grow Your Own Food
Guest: Jessie Sosnicki, Sosnicki Farms
Spend the morning learning how to grow food organically. Children will prepare a meal made with ingredients from Sosnicki Farm while learning to plant and care for an heirloom tomato plant to take home.
May 5: No class this week
May 12: Visit the Farmers’ Market
Children will take a stroll through our Farmers’ Market, with a focus on getting to know the farmers, what they grow, how they grow it and what is in season. After, it’s back to the kitchen to create a delicious dish!
May 19: Healthy Pizza
Guests: Morgan Zigler and Lee Earl, EBW Kids' Programming
Children will learn how to cook delicious pizzas outdoors using the wood-fired oven. We’ll introduce them to the basics of traditional cooking methods and Slow vs. fast cooking techniques.
May 26: Aboriginal Cuisine
Guest: Kai Zyganiuk
Start the celebrations for National Aboriginal History Month early. Children will learn about traditional staple foods of Canada’s First Nations, and why they were important throughout the year. Kai will share his memories of meals cooked with his family from Wasauksing First Nation.
June 2: Last Day Celebration
Children will cook a dish together that will be offered at their very own booth at the Farmers’ Market. They will also have an opportunity to talk about what they cooked and how they cooked it while raising funds to support our Growing Taste Buds bursary, helping children from underserved communities to take part in the program.
Facilitators
| Kate Leinweber is a microbiologist and a registered holistic nutritionist. As a microbiologist Kate first used fermentation to make proteins and enzymes in the production of alternative biofuels. She has been fermenting since 2006 and studied with Sandor Katz; the fermenting guru and author of Wild Fermentation. |
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| Joshna Maharaj is a chef with a simple but thoughtful approach to food and cooking. Her recipes are diverse, wholesome and delicious. Currently, Joshna is working with the Scarborough General Hospital to put more wholesome, local food on patients’ plates. |
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Special Guests
| Kristin Donovan found her passion for cooking in the back woods of Northern Ontario. Currently, she is co-owner of Hooked, Inc., a sustainable fish supply shop, started in March 2011 with her husband Dan. |
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| Jessie Sosnicki is a life-long farmer who made the switch to organic farming more than 10 years ago with her “partner in grime,” Ben. They farm 60 workable acres, 20 of which are vegetables each year—growing 30 different crops and well over 100 varieties of vegetables year round! |
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| Kai Zyganiuk is a 14-year culinary veteran who has trained under top local chefs such as Jonathan Gushue and Frank Dodd. Kai is a proud Band Member and long-time resident of Wasauksing First Nation. As a member of (ANDPVA), he is recognized for his dedication to working with the Native community. |
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