"What did you learn in school today?"  "Apparently not enough, we have to go back tomorrow!"

Butchering lamb at Tangle Ridge Ranch

Since coming to Canada one of the things I have enjoyed is sharing my love of butchery, food and drink.  Whether it is on this little blog or at food events such as Eat Alberta or Porkapalooza.  I have teamed up with Get Cooking Edmonton to teach two classes this October.  I will be showcasing fabulous Irvings Farm Fresh Berkshire pork in my BANGER, MASH & MORE Class.  We will tie roasts, make sausages and make the best roast onion gravy to go with your bangers & mash!  My second class explores two of my passions- dessert & gin!  English puddings mean more to me than just a way to end a meal.  They are about family and childhood experiences growing up in England.  To compliment all the sweet stuff I will be creating signature gin cocktails.  What could be better!  See the full class details below and get signed up now!

I look forward to seeing you in class!

BANGERS, MASH AND MORE: EXPLORING PORK

We are very excited to welcome classically trained English butcher Elyse Chatterton into our studio to teach this special class focused on Pork. You'll be making English Sausages to take home, and to eat with us as well, with Mashed Potatoes (of course!) and Onion Gravy. And also making some classic force meatballs, wrapped in bacon. Plus Elyse will be looking at how to tie roasts, as she prepares and roasts a pork loin with you. Throughout the class we'll be using Berkshire Pork (an English heritage breed) from Irvings Farm Fresh, to stay on our English theme, and because it's so delicious!

Class Fee: $139 per person, plus GST. Your Fee Includes: a 4-hour hands on cooking class, a full meal with paired drinks, and a recipe pack to take home.

Date: October 2, 2016

Start Time: 12:00 pm
End Time: 4:00 pm

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BRITISH PUDDINGS & GIN COCKTAILS

CLASS DESCRIPTION

Anti inflammatory, cancer prevention, pain relief, antioxidant, vitamin rich, immune boosting, micro nutrient dense, kick in the ass morning juice.  Or as I like to call it, "Wake Up Juice".  

"Don't be silly, there is always time for a cocktail, darling"

Our last trip to Las Vegas seemed to focus on cocktails! We were lucky enough to visit The Laundry Room.  One of the rules of The Laundry Room is no talking about The Laundry Room, so I cant give too much away!  There are also no photographs allowed but you may sketch if you like.  What I can tell you is that through a secret door is a dark and alluring speakeasy with the most fabulous cocktails.  If you are planning a trip to Vegas do some research and get yourself a reservation, you wont be disappointed.

The Laundry Room inspired me to up my cocktail game. Cocktails are what summer needs.

A Southside is a simple yet elegant cocktail and it tastes like summer in a glass. It’s bright and zingy and so simple to make. A lot of cocktails call for a simple syrup to sweeten things up. Whilst it is very easy to make a batch, you still need to do it in advance so it has time to cool. I recently bought some Ginger People: Ginger Syrup and it’s like liquid gold! I have been sneaking it into everything because I flipping love ginger! What better that a cocktail spiked with sweet yet fiery ginger! In case you don’t have a bottle of ginger syrup on hand (you really should you know) you can always make a batch of your own ginger syrup;

GINGER SIMPLE SYRUP

WHAT YOU NEED
1 cup sugar
1 cup water
1 thumb sized piece fresh ginger, peeled and cut into small pieces

WHAT YOU DO
Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate for up to 1 month.

GINGER AND MINT SOUTHSIDE