Growing Taste Buds
Spring and Fall
Join our chef facilitator Kate Leinweber 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!
1 Session | $160/child
2 Sessions | $300 (save $20)
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).
Spring Special Guests:
April 6 | Worm Wrangler Steve Schaefer takes as on a visit to the Green House where we will learn all about vermicomposting and worms
April 27 | Wild Foraging in the Quarry with Nyle Johnston
May 11 | Learn to grow your own food with our Urban Agriculture expert
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).
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.
|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.|