November & December Cooking Classes

With the holiday season coming upon us,  and the popularity of my last Italian cooking class, I have decided to offer two more classes before the holidays.

Classes are Wednesday nights at Two If By Sea in Dartmouth. Classes start at 7pm and usually end around 9pm. It is $50 per person, per class. Hope to see you there.

Contact me to reserve your spot.

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MOLTO ITALIANO 

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WEDNESDAY, NOVEMBER 28TH, 2012

In this class, we will learn what it takes to make risotto from scratch. Then turn some of that risotto into rice croquettes with buffalo mozzarella and then finish it all off with gelato.

SOLD OUT

HOLIDAY FUN

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WEDNESDAY, DECEMBER 5TH, 2012

We all adore the holidays and eating during them, but what about cooking? I am going  to make my famous tourtiere, a quick and easy cheesey appetizer and the millionaires fruit cake doused in rum.

book now

Fesity Chef Cooking Classes - Fall 2012

It has been awhile, but the cooking classes at Two If By Sea in Dartmouth are back! Classes will be held Wednesday nights, at 7pm. Each class is $50. Registration can be done through email at Renee@feistychef.ca. Hope to see you this Fall. Please note that there is no class on Wednesday September 19th.  

Class #1: All Things Must Fall

Wednesday, September 12th - On this first evening, we will cook up some Fall favorites such as pumpkin soup, apple and bacon salad, seared scallops with celery root puree and salt roasted pears.

Class #2: Ciao Italia

Wednesday, September 26th - I am going to Italy this Fall, so tonight we will cook Italian! Fresh potato gnocchi with sage brown butter, tiramisu, spaghetti Carnonara and a very infamous warm cabbage and balsamic salad.

Class #3: Thanksgiving

Wednesday, October 3rd - A popular class from last year, a take on some Thanksgiving favorites. Brussel sprout and bacon salad, creamy mashed potatoes with grainy mustard, roast pork with crackling and a sweet potato pie.

Class #4: A Few of My Favorite Things

Wednesday, October 10th - An ode to some of my favorite dishes: meaty lasagna, frisee salad with lardons and goat cheese, Doug's No Knead bread and chocolate pudding.

Maple, Mushroom & Wild Rice Soup

By now, most people are aware that I do a monthly dinner with the Two If By Sea crew and we call them "TIBS Family Dinners". Our last dinner, on March 30th, I decided to go hog wild on the maple syrup, and devote a dinner to the syrupy stuff. Well, the first course (after my amuse of home-made pork rinds!) was a rich and tasty soup of wild rice, mushrooms and maple. Many of those who attended, have asked me for the recipe, so here it is folks! Whip up a batch, close your eyes, and imagine that you are at the TIBS Dinner.

Maple, Mushroom & Wild Rice Soup

• 1 lbs mushrooms (you can use white or cremini); sliced
• 1 onion; roughly chopped
• 2 cloves of garlic; minced
• 2 tbsp butter
• 1/2 C wild rice
• 4 C stock (chicken or vegetable)
• salt & pepper
• 4 bay leaves
• 1/4 C dark maple syrup
• 1 C 35% cream

In a heavy bottomed pot, melt the butter. Add the onions and garlic and sautee until translucent. Add the mushrooms and cook until all the liquid has evaporated. Add the rice, stock, bay leaves, ample syrup and salt and pepper. Cook for about an hour; until the rice is very cooked. Puree half of the soup, and add back to the pot. Add the cream and more seasoning if needed. Also, thin out with more stock if the soup is too thick for you. This soup is better the next day, and for many days after that too.

If you're interested in attending a TIBS Family Dinner, visit the TIBS Family DInner Facebook Page and/or send us an email to tibsfamilydinner@gmail.com to be added to our mailing list.

Spring Series: Feisty Chef Cooking Classes

The flowers are in bloom, the sun is out and what better way to celebrate the Spring and Summer than spending a few evenings in the kitchen. Join me for another series of "Feisty Chef Cooking Classes", taking place every Tuesday evening in May (starting on the 1st) at 7pm at Two If By Sea Cafe in Dartmouth. Classes are $50 each or sign up for all 5 for $225. Classes are minimum 4 people and maximum of 15. Each class will last  between 1-1/2 hours-2 hours.

Come and sign up by emailing me at Renee@feistychef.ca and spend a fun filled evening of food, wine and new friends.

Class #1: Spice Is Ever So Nice!   SOLD OUT

MAY 1 - This class is entirely devoted to spices! How to store them, cook with them and eat them. Everything from a spicy curry to a mild yoghurt marinade and a salad.

Class #2: Cheese!

MAY 8 - Back by popular demand, an evening of cheeses! From soft to hard, blue to mild, a variety of local, Canadian and international cheeses will be showcased as well as making a batch of crackers to eat with them AND making fresh mozzarella!

Class #3: Spring Sensations SOLD OUT

MAY 15 - Fiddleheads, rhubarb, peas and lamb. Cook up some of the seasons' finest and bring out the best in each.

Class #4: Get Your Udon On SOLD OUT

MAY 22 - I am by no means Japanese, but I love the food! Udon soup, soba noodle salad and a few surprises on this night. It's not all about sushi.

Class #5: Sunday Night Dinner SOLD OUT

MAY 29 - What do you have for Sunday night dinner? Roast chicken? Spaghetti and meatballs? We'll create a few spectacular dinners for that special Sunday night.

Guest Chef Dinner at Fleur De Sel

Saturday, November 26, 2011, 7PM

I have eaten some of my all time favourite meals at Fleur De Sel in Lunenburg, and have even done some events with Martin & Sylvie (oh the fun we had!). So, I was really exited when "Marty" asked me if I would be willing to come to the restaurant at the end of November to pair up and cook some food.

Martin and I have been admirers of each other's work for some time now, but this will be the first time we will have the chance to actually cook together – the results should be fantastic. We are really looking forward to the night and we do hope to see you there.

MENU

AMUSE BOUCHE (Martin) Pavé of beetroot, ‘marrownaise’, crispy shallots Wine: Kir Royale- Vedrenne Crème de Cassis & Bouvet du Ladubay, Brut de Blanc (Loire)

SECOND DISH (Renée) Salad of veal sweetbreads, pancetta, warm anchovy vinaigrette Wine: 2009’ Paul Zinck, Pinot Gris (Alsace)

THIRD DISH(Martin) Parsley & parsley root soup, beignet of escargot, garlic scape oil Wine: 2009’ Olivier LeFlaive, Bourgogne Chardonnay (Burgundy)

FOURTH DISH (Renée) Pan seared scallops, salt cod brandade, thyme braised leeks, ‘Old Growler’ cheese Wine: 2009’ Mont Tauch ‘Les Garrigues’, Grenache Blanc (Vin de Pays de Torgan)

FIFTH DISH (Martin) Rack of Valley lamb, white bean and root vegetable cassoulet, celeriac, in house lamb bacon Wine: 2006’ Chateau de Pitray Premier Vin, Merlot/Cabernet Franc (Cotes de Castillon, Bordeaux)

DESSERT (Renée) Salt baked pear, homemade caramel, Fleur de Sel ice cream Wine: NV Mont Tauch, Muscat de Rivesaltes AOC

7pm – Fleur de Sel Restaurant on November 26th $125/person (includes wine pairings)

For reservations please call Sylvie at 902-640-2121

My Big Day Downtown - Part 2

I was happy to participate for the 2nd Annual Big Day Downtown. (Read about my first Big Day Downtown here.) A great campaign organized by the Downtown Halifax Business Commission. This year they selected your truly as one of their featured bloggers. Watch the video below to see what I did for my Big Day Downtown.