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Taste Tripping Classes 2013

Classes will not be running this winter session: 2013, due to Home Kitchen renovations!

Registration information is at the bottom of the page for 2012 classes.

January

 

Friday, January 6th, 2012:

NOMAD presents a Traditional Meatless Ukrainian Christmas Eve Dinner: Sviata Vechera with Mike Scorgie and Allan Suddaby


Sviata Vechera is a traditional Ukrainian dinner eaten on Orthodox Christmas eve, January 6.  Twelve meatless dishes are made and shared by families in festive dignity. Nomad’s version of the Christmas eve dinner is based on traditional dishes, but we have adapted preparations to suit our palates and available ingredients, just as Ukrainian emigrants do wherever they move in the world.

 

Michael Scorgie is the proprietor of Nomad Mobile Diner.  The Nomad food truck hit the streets of Edmonton in the summer of 2011, serving comfort staples like pulled pork, brisket, and sausages.  Before opening Nomad, Mike studied culinary arts at NAIT and worked at Jack’s Grill.

Allan Suddaby is a cook and sausage-maker at Nomad.  He studied culinary arts at NAIT and has worked at popular restaurants like Dadeo and Jack’s Grill. He recently returned from working in Austria.  He has a blog called Button Soup, where he writes about his unique ideas on local food.

View here for the menu, cost, and registration information.

Saturday, January 07nd, 2012: The French Macaron with Connie Nelson

Sorry, this class is sold out. If you are interested in attending a Macaron Making class, send me your name and I will let you know when we schedule another.

Connie’s love affair with the French macaron began around 2 years ago when a friend gave her a box as a birthday gift. Never having tasted or seen one before, she had no idea what eating one would be like. Needless to say, she fell in love “the moment my mouth met that delicate shell and incredible interior”. From then on, she has baked hundreds of batches trying to perfect what she has come to know is a combination of science and art. Connie is eager to share her love for macarons as well as help those in need, so

www.mirabellemacarons.com was born and we are so thrilled to debut her incredible talent through our Taste Tripping classes!

 

Learn the basics of making the French macaron. See how it’s done, and then experience it for yourself. You will get a chance to do “macaronnage” which is the special term for the unique way to mix the batter in the macaron process. You will mix, pipe, bake, and fill the shells, and then you get to take your creations home!
 
 
 
 
 
 
 
 
 
 

Saturday, January 21st, 2012: Tastes of Italy: Olive Oils and Bruschettas with Valerie Lugonja

Valerie has travelled to Italy on numerous occasions with her students during Spring break for several years, but this year was the first focused culinary tour she arranged and experienced with her husband, Vanja. She would like to share her finds with other like minded food enthusiasts who were not able to go, but would like to learn about regional tastes and flavours.

Tasting:

This class will host a focused “formal” Extra Virgin Olive Oil Tasting. Each participant will experience up too 10 different olive oils. Six will be explored in depth, including a new press from November of 2011 just off the field in the late fall of 2011. One of the oils is favoured by Alaine Dacusse and the only one he uses in his French Michelin star restaurants.

Demonstration and Tastes:

Valerie will prepare various bruschetta toppings and participants will engage in another tasting experience:

  • Bruschettas: the traditional bruschetta with olive oil and one rubbed with garlic
  • Toppings: tomato, roasted eggplant, spicy roasted red peppers, and a caper, olive and anchovy type of tapenade

Cost for this class is 75.00 per person

Sunday, January 22th, 2012: Sausage Making 101 with Allan Suddaby

 

This is Allan’s second season with Taste Tripping! His first classes with us last year were a resounding success!

There is nothing like making one’s own sausage. I know. I made my own a couple of summers ago for the first time. This is so easy and so much more delicious and nutritious than buying them! Once you experience how to make them and gain the confidence necessary, there will be no stopping you! The flavour creations and combinations you can make are endless. We will use natural casings and fresh, local ingredients and a couple of really yummy recipes. You will make your own and take home the ones you make!

Allan Suddaby is a local NAIT Culinary student who works at Jack’s Grill and has recently returned from a lengthy onsite experience in Austria gaining authentic, hands-on knowledge. Allan achieved his post secondary degree in Engineering when he discovered that wasn’t his passion. It was in food! He is on the organizing body of Eat Alberta and writes a very thoughtful and reflective local blog titled Button Soup. You will definitely learn a great deal when working with Allan.

       
       
       

February

Saturday, February 04th, 2012: The French Macaron with Connie Nelson

Sorry, this class is sold out. If you are interested in attending a Macaron Making class, scroll down down for the next class scheduled for March 24


 

This is a repeat of Connie’s January session except that she will be making different flavours and different colours to interest those that may want to take both sessions. Please take a look at the information posted there.

Sunday, February 19th, 2012: Artisan Sausage Making with Allan Suddaby (Note: Yes, this is family day weekend)


This is the class for people that have made their own sausage before. Allan will introduce a couple of artisan sausage recipes and discuss varying techniques. Specific interests of the students will be considered for this class. For those interested in using lamb, the class price will be higher. This will be discussed with the participants and Allan prior to the course as this course will be tailor-made to meet the needs and interests of the people attending.

Allan Suddaby is a local NAIT Culinary student who works at Jack’s Grill and has recently returned from an outplacement in Calgary gaining authentic, hands-on cheffing experience. Allan achieved his post secondary degree in Engineering when he discovered that wasn’t his passion. It was in food! He will be travelling to Austria this Spring as part of a student exchange program to hone his culinary skills and gain expertise there.  He writes a very thoughtful and reflective local blog titled Button Soup. You will definitely learn a great deal when working with Allan.

March

Sunday, March 4th, 2011: Butchering a Whole Chicken, Stock and Great Fried Chicken


Join us for the incredible opportunity to learn how to properly butcher a chicken, make an incredible stock from the carcass and fry a chicken the good old fashioned prairie way! Allan will provide you with the knowledge, skills, tips and tricks necessary to do all of this all by yourself successfully every time! Participants will need to bring their own knives, cutting boards, aprons and kitchen sheers (if you have them, otherwise, don’t worry about it) and will be tasting their delectable creation at the end of the class.

Allan Suddaby is a local NAIT Culinary student who works at Jack’s Grill and has recently returned from an outplacement in Calgary gaining authentic, hands-on cheffing experience. Allan achieved his post secondary degree in Engineering when he discovered that wasn’t his passion. It was in food! He will be travelling to Austria this Spring as part of a student exchange program to hone his culinary skills and gain expertise there.  He writes a very thoughtful and reflective local blog titled Button Soup. You will definitely learn a great deal when working with Allan.

 
 

Saturday, March 24th, 2012: The French Macaron with Connie Nelson


 

This is a repeat of Connie’s January session except that she will be making different flavours and different colours to interest those that may want to take both sessions. Please take a look at the information posted there.

TO REGISTER:

Cost of each class is $105.00 Canadian dollars per person, all inclusive, unless otherwise stated in the class description.

All classes are at my private home cooking school in the Lewis Estates area of Edmonton

from 9 am to 12:30ISH

BE sure to read the refund information at the bottom of the page.

Please e-mail me at valerie@acanadianfoodie.com and

  1. put the name of the class and the date of the class in the subject area of the message
  2. put your name and phone number in the text area of the message
  3. then I will send you the payment information!
  4. Once payment is received, I will send you my address and location information.

Thank you so very much!
Valerie

REFUNDS:

There are no refunds accepted 14 days before the class. You can send another person in your place, but must notify me by e-mail prior to the day of the class to include the name of your replacement.

 
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Join The Conversation!

  1. I have always wanted to take a macaron making class, sausage would be fun too of course.

  2. Hi, can you please give me the payment information for the Jan 22nd sausage making class (2 persons)? You did email me previously, but unfortunately, I misplaced the information,

    thank you,
    Terri
    780-444-4064

  3. Dani Rice says:

    Hi,

    I would like to enroll myself (Dani Rice) and my mom (Linda Paton) in the January 22 sausage making class. Could you please tell me how I register and pay?

    Thank you

  4. Conni Lemieux says:

    HI, Val,
    I just returned hoime from your wonderful Ukranian
    Christmas Eve dinner! It was fabulous!
    Further to our discussion tonight, I would like to submit my name
    for the next available spot in a macron class.

    Please let me know when you have enough reigstrants and have decided on a date.

    Thank you

  5. Oh my goodness! What an experience I’m so grateful for the chance to have gotten in on the macaron class – and doing it with my best friend made it all the more sweet. Connie was an amazing instructor, full of patience and encouragement, knowledgeable and even more important (at least in my mind) willing to share that knowledge. There was no question that was unanswered and her willingness to share her experiences, tips and tricks was such a blessing. Val, you have an amazing home, perfect for entertaining and teaching, and your ability to share knowledge from your wealth of experience was also invaluable. Going home with the recipe and tips/tricks definitely takes some of the anxiety out of trying these again, which I definitely will do soon. The most amazing part for me, however, was when we actually had macarons to take home that looked like a proper macaron! These truly are The Diva Cookie, but I can’t wait to start eating them. Thank you both for an awesome experience. I’ll be back!

  6. Chelsey Kasha says:

    Hi Val,
    I just wanted to drop a quick line to thank you again for such a wonderful experience at the macaron making class on Saturday. You couldn’t have chosen a better instructor! Connie was fabulous! She was very patient and I was impressed that she was actually willing to share her tips and tricks with us. The class was a very good value for what we learned and I was so pleased with the finished product. I hope you decide to do another macaron class because I’d really like to come back and make some different flavours. Cheers.

  7. The macaron class was fantastic! Valerie was a fantastic host (I wasn’t expecting breakfast upon our arrival), and made us feel at ease. I loved the formal atmosphere of the class and that it was hands on, getting a real feel for how to make macarons. Connie was a fantastic teacher, not only teaching us how to make them, but giving us tips and tricks on what could go wrong and how to fix the potential problems that could arise while making macarons. As well, all the prep Connie did ahead of time made the class go smoothly and allowed us to really just get in there and learn. We also left with a huge lot of macarons which was a pleasant surprise! Overly it was my favorite cooking class to date and I look forward to other Taste Tripping courses!

  8. Thank you for being a great host (yummy biscuits!) and offering this macaron class. Connie was a fantastic instructor. Thanks to her prep work and tips, along with the hands-on experience, certainly gave me the confidence to make these treats on my own.
    I look forward attending other Taste Tripping Classes!

  9. Hi Val,
    I loved the Macron class with Connie ion February 4th. It was so much fun!
    I would love to take the next class in March again but do you know if she will be teaching different flavors? We did green tea and lemon last time. If she is teaching different flavors, please let me know because I would try to enroll again!
    Thanks!
    Jana

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