Announcing Cooking Classes

I have two upcoming cooking classes. Find the information by clicking on this link.

Cooking Classes

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

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.

Link to all my cooking classes - click on this line.

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.

My Cooking Classes are Back on the Plate

Please use this link to find the latest details on all my classes.

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.

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), Lamb Stuffed Aubergine, Pickled Grapes

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 Red Blackberry Jus

Wild Morel Risotto   

SK Steamed Fiddleheads

Tiramisu

April 23
Celebrating Mediterranean Cuisine
This is a Vegetarian Menu
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

Culinary Tour in Canada's Oldest Chinatown

The earliest immigrants from China started arriving in 1858 and by 1880 Victoria had the largest settlement in Canada. Gold is what brought them but as more and more arrived many established businesses to serve this thriving community.

If you are like me you have walked up and down the aisles of the grocery stores and baffled at the array of dried, canned and fresh foods many of which have no English labels. Enter Chef Heidi who has assisted hundreds of curious cooks over the past 10 years leading this tour. The groups are limited to six people which allows lots of opportunity for questions and personal assistance. Her knowledge of ingredients and even recommending certain brands is impressive. After all, we are often faced with too many choices.

A couple of words we learned as it relates to produce are 'moo' and 'sum'. Moo means baby, as in baby bok choy. Sum refers to a flowering vegetable such as Chinese broccoli.

If you like sticky rice as much as I do you have probably wondered "What is in that?" These sausages add amazing flavour. They must be steamed or boiled for about 15 minutes before using to soften them and render out fat. And you should see the bacon! I wish I had taken a picture. They use it as we would use lardons.

Many people are cautious of produce coming from China. The good news is that most of these are grown in California and make a short trip up the coast. Most items are labelled with country of origin.

Prices in Chinatown are much better than the chain grocery store. One reason is that they have a much smaller space. The aisles are narrow and crammed with product. The sidewalk is an extension of the store. There is no space wasted. Another reason for better prices is that they often purchase the 'ugly' vegetables. This is called #2 grade produce. This is a good thing for the planet. Regular grocery stores throw out a lot of produce because it doesn't conform to certain physical standards.

I had to make a pictorial note of these fermented black beans. I love homemade black bean sauce and this is the key ingredient.

Our tour wound up with tea tasting at Silk Road Tea Store. Honestly, there are too many choices again. I became enamoured with the lapsang souchong black tea. It is a pine smoked black tea that could have all sorts of applications in your kitchen. Thank heaven for the 20% discount. They also sell online which will make it all too easy for me to try a few more.

Thrift Store Treasures

I need dishes, glasses, chairs and other specialty kitchen items for my cooking classes.  First I found all my champagne glasses.  Then I found other stemmed glasses that could be used for desserts or appetizers.  And I now have a few more white dishes.  I like white dishes for displaying food.

My latest find are two dining room chairs.  These are a 60's faux Duncan Phyfe style.  I painted and reupholstered to have two more chairs at my table.

Garlic Tasting

A while back, my friend Val brought some organic garlic to a cooking class - "farm grown garlic from a friend's garden".  Three different kinds were on the menu.  "I would like to hear what you think,"  she commented upon giving me three little bags labeled Susan, Kazakhstan and Lorz.  "My friends think they all taste the same."

I created a little chart for comparison purposes.  I compared appearance, aroma in the raw state, flavour - sauteed chips and roasted.

In addition I also tasted garlic that I had purchased at the Salt Spring Island market when I was on vacation last summer.

I have often dreamed about being a 'taster'!  However, garlic was not on my radar!  It is interesting.  Cleansing the palate between tastes is a challenge.  I made naan yesterday and ate a small piece of it along with a drink of water.  Plus I waited awhile between tastes.

Researching garlic is fascinating but it is difficult to know if you are comparing apples with apples with all the different names they are given.  Lorz is an Italian garlic.  It is touted to be sweeter and milder.  Susan is probably Susanville.  It is grown in California.  It is probably what we are usually buying at the supermarket.

The farm garlic varietals I am tasting are Susan, Kazakhstan and Lorz.  Here is what I thought -

The Susan was white with purple in the papery covering.  The raw flesh was yellowy white.  The raw state had a very mild aroma.  It was the  mildest of all the garlics.  After sauteeing the sliced garlic in olive oil, I found the flavour to be strong and bitter.  After roasting, it was also the strongest of the three.  The individual cloves were the largest of the three.

Kazakhstan had a papery covering that was mostly purple.  The cloves were of medium size.  The flesh was the yellowest of of all.  The sauteed garlic chips were mild and sweet.  After roasting it was mild and sweet.

Lorz was all papery white.  The flesh was the whitest.  The cloves the smallest.  After making sauteed chips, the flavour was mild with a bitter aftertaste.  After roasting, it was very bland.

The Salt Spring Island garlic had large cloves, purple papery covering, slightly bitter when made into chips and sweet when roasted.  They seemed ideal.  But I don't know which type they were.  With the purple papery covering, they might have been the Kazakhstan variety.

This is the garlic from the Salt Spring Island market.

After all this garlic tasting I had to make something with it.  I mixed all the roasted cloves for this recipe and made the mushroom caps as an appetizer.  The earthiness of the mushrooms married well with the earthiness of the garlic and blue cheese.

Garlic and Blue Cheese Stuffed Mushroom Caps

10 cloves of roasted garlic
2 tablespoons blue cheese, crumbled
1 dozen crimini mushroom caps
olive oil
1/4 cup panko bread crumbs
sea salt
freshly ground black pepper
freshly grated parmesan
lemon zest
fresh parsley

Remove the stems from the mushrooms and chop finely.  Toss them in a pan with a little olive oil and the mashed cloves of garlic.  Saute until tender.  Ad the panko and continue to cook until they are toasted.  Remove from heat.  Grate in some parmesan cheese and toss.  Season with salt and pepper.

In another pan, saute the mushroom caps in olive oil for a few minutes then fill with the mushroom stem and panko mixture.  Top with crumbled blue cheese.  Bake for 15 minutes or until lightly browned.  Garnish with lemon zest and fresh parsley.  Serve immediately.

The French Mediterranean

 I have been so so busy with cooking classes and the Farmer's Market that blogging has not even been on my radar.  I took a few pictures of my cooking class 'Exploring the Foods of the French Mediterranean'.  We had a wonderful evening.  I had ten guests with an open mind and adventurous palate.

They arrived to a glass of Blanc de Blanc from France.  The champagne locally available is so expensive and I thought this chardonnay prepared in the champagne style might work.  I really enjoyed it.  And at half the price, it would be my pick for a bubbly this New Year's Eve.

Our first taste was pissaladière.  This is a puff pastry crust with carmelized onion, anchovy, caper and black olive topping.  Serve this warm and it is a nice little bite with the bubbly.

The meal went like this.... Pear and Roguefort Salad alongside the Cassoulet.  I had made confit of duck, cooked flageolet beans and added lamb and mild Italian sausage to this classic country dish.  Two days later it was even better.  Confit of duck is an absolute must to make a wonderful cassoulet.

Dessert was a Walnut Tarte and a Buche de Noel.  I had so much fun. 

Ballerina Cupcakes

Today was my Ballerina Cupcakes cooking class.  I had three lovely ladies ages 5 and 6 years old.  They are so adoring!  We cooked the vanilla cupcakes first.  And then we sat down to make the tutu toppers. 

I originally planned to make them all pink. When I bought the construction paper for the bodices, it came in a package of 5 colours.  So I went about finding tissue paper, ribbon and sprinkles in the same colours.  Little did I know that the girls would completely mix and match all the colours!  We had pink skirts with yellow bodices.  We had blue front skirts with green back skirts and pink bodices!  It was wild and wonderful.