Growing Taste Buds
Winter, Spring, Fall
Join our chef facilitators and special guests for seasonal sessions of hands-on cooking workshops for children aged 8–12. Kids will experiment in the kitchen, learn to cook and find out about the importance of making good food choices—all while having fun!
Inspired by Ontario's bounty, the culinary journey begins on the first day, when children choose the ingredients they want to explore, with a focus on local and seasonal ingredients available at the Farmers’ Market. Exploring colour, shape, smell and taste, they will learn how to cook each fruit and vegetable for maximum taste and nutrition. Using their hands, which are a chef’s best tools, they will explore freshness, ripeness and texture, and learn to cook, preserve, freeze, ferment and taste the local bounty!
For more information, please contact Marina Queirolo at firstname.lastname@example.org or at 416-596-1495 x231.
Register for more than one session and save!
$160 for 1 session
$300 for 2 session (save $20)
$440 for 3 sessions (save $40)
Winter | January 12–March 2
Global Culture, Local Food
The winter session of Growing Taste Buds takes children on a culinary journey around the world, without leaving the kitchen! From Italian, Mexican, Irish to African, British and Chinese, the many cultures that make up Toronto will be explored and reflected in our tasty creations.
Spring | *March 23–May 25
Plant, Grow, Cook and Celebrate Spring
Spring has arrived and new plants are young and green again. It’s time to prepare our garden and think and learn about what we want to grow at home. It’s also time to go into the ravine and forage some edible wild foods! These tender new veggies need quick and simple recipes to preserve their delicate flavours. Sprouts and shoots are at their peak along with rhubarb, sea kale, asparagus and morel mushrooms. *Please note there will be no workshops on April 20 (Easter) and May 18 (Victoria Day weekend).
Fall | *September 21–November 16
It's Harvest Time! Let’s Get Cooking!
At Evergreen we love cooking in every season, but we all can agree that cooking in fall is a little more special as there are many delicious ingredients available! During this session, children will also learn how to preserve the harvest and enjoy delicious foods in the off-season. *Please note there will be no workshop on October 12 (Thanksgiving weekend).
|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.|
John Sinopoli, Gaby Iruate and Bashir Munje. Bios coming soon!