2 SPECIALTY DINNERS 2-3 SEPTEMBER COOKING CLASSES 4-5 OCTOBER COOKING CLASSES 6-7 NOVEMBER COOKING CLASSES 8-9 OUR FAVOURITE FOODS AND WARES 10 CRAFT OF COOKING, TECHNIQUES 11 CRAFT OF COOKING, EMBELLISHMENTS & INGREDIENTS 11 FRANCE COOKING CAMP 12-13 ’S COOKING STARS 13 VISITING GUEST CHEFS 14-15 CALGARY WINE ACADEMY 16 COOKING CLASS CALENDARS

celebrating 20 THE COOKBOOK CO. COOKS deliciousyears

SEPTEMBER – NOVEMBER 2004 COOKING CLASSES, 722 -11 AVENUE SW CALGARY, AB T2R 0E4 WINE CLASSES, DINNERS AND WORKSHOPS PH (403) 265-6066 FAX (403) 262-3322 www.cookbookcooks.com How to register

Registrations are Specialty accepted by DINNERS telephone, fax, mail Come! Feast! Enjoy! or in person. Payment can be COOKS IN MY KITCHEN made by cash, The stars of the show are the chefs, Direct Debit, caterers, writers and food lovers who provide the lifeblood of our cooking school’s Cheque, VISA, classes. This dinner is the bringing- MasterCard, together of the big personalities and big flavours that have made The Cookbook Co.’s Diner’s Card or school the most happening kitchen in the September city. Seven courses, seven cooks: Pam American Express. Fortier, Chris Halpin, Geoff Last, Glen 2004 Phone us: Manzer, Karen Miller, Gail Norton, and Judy Wood team up, cook up, and heat up 265-6066 the night. Wine pairings are provided by the Cooking irrepressible maestro of Metrovino, Richard or Fax us: Harvey. Join us in the kitchen for a salute, CLASSES 262-3322 and of course dinner and wine! Join us on Saturday, September 18th A MEDITERRANEAN MENU Full payment at 6:30, $75.00 David Cox must be made Monday, September 13 at 6:30-9:00, $55.00 The Mediterranean casts a spell of blue water, long shadows, at the time of COMFORT FOOD AND WINE OF bounteous olive groves and infinitely generous people. David registration. recreates those traditions here in the shadow of the Rockies; SOUTHERN FRANCE: GOOSE FAT, tonight, imagine yourself thousands of miles away, absorbing Prices listed do GARLIC AND MORE! the market smells and sights of the magical Mediterranean. Pam Fortier, Gail Norton and Richard Don’t miss it! not include GST. Harvey are Francophiles of the highest FOOD AND WINE OF PIEDMONT The class sizes order. Their recent wanderings through the Languedoc, home of confit, cassoulet, foie Geoff Last are limited so gras and very approachable wines make Wednesday, September 15 at 6:30-9:00, $55.00 this evening one not to be missed. The food and wine of Piedmont are inextricably linked, and we recommend both feature big, bold, complex flavours, yet they remain Vicariously travel the Canal du Midi, the misunderstood and scarce outside of the region itself. Risotto advance narrow roads lined with plane trees, the infused with truffles (no, not little chocolate balls…) and careening roundabouts that make a detour hearty stews marry beautifully with the stunning red wines of registration. to the south of France’s fiercely Barolo and Barbaresco, as you will discover. If for some reason independent mountain region so magical. This is comfort food from the soul of France. BEANS, GRAINS AND LENTILS you are unable to Join us on Friday, November 12th Gail Norton at 6:30, $85.00 Thursday, September 16 at 6:30-9:00, $50.00 attend, please Wow, these are great. But I don’t like lentils– but these lentils inform us at least are great! How many times has Gail heard this– lots! Beans and lentils have long been the foundation of many healthful DISHING DINNER 3 days before international and are finally finding their way onto our Those Dishing women are cooking up plates. Discover the versatility and flavour potential of legumes the class. dinner! Join the irrepressible authors of as they appear in soups, salads, and entrées. Come and learn Dishing and Double Dishing for dinner and your bean basics. Payments are entertaining tales from their kitchens. CONTEMPORARY WAYS WITH SALMON non-refundable so Pam Fortier, Karen Miller, Gail Norton, Shelley Robinson, Rhondda Siebens, dee Andrew Keen you may schedule Hobsbawn- Smith, Janet Webb, Judy Friday, September 17 at 6:30-9:00, $55.00 Wood, and join forces to present a During this evening’s celebration of everyone’s favourite fish, for a later class or women’s view from the kitchen. Men are Andrew will share his secrets for preparing succulent salmon. Learn when and how to remove its skin, cooking methods of course very welcome! use the credit for which enhance salmon’s wonderful texture, and ingredients Join us on Saturday, November 20th that bring salmon’s lushness to the fore. From fin to “Finis”, in-store purchases at 6:30, $75.00 all this and more tonight. or send a friend on your behalf. 2 KNIFE SKILLS 1 FAST ENTRÉES FOR ENTERTAINING dee Hobsbawn-Smith Brent Lloyd Saturday, September 18 at 10:00-1:00, $60.00 Saturday, September 25 at 10:00-12:30, $55.00 We are not talking “knifing” skills, but the more practical, hard-to- There’s no place like home if you want to feed your friends and find techniques that will speed and streamline your time in the colleagues. And dinner doesn’t need to be an all-day affair even if you kitchen. Learn some body mechanics, take in some facts on love full flavours. Today, Brent unleashes some fabulous fast entrées that choosing the best knife for the job, and learn how to use, sharpen, will entertain and delight you and your guests. care for and store your most valuable kitchen tool. Differentiate between chopping and dicing, and appreciate the finesse of a HANDS-ON SUHI-MAKING chiffonade and julienne. Practice your skills on herbs, fruits and Aki Fujita vegetables. Hands-on. Bring your knives. Saturday, September 25 at 2:00-4:30, $55.00 Get inside an outsider roll, wade into wasabi, grapple with gari. It’s all HANDS-ON TUSCAN FARMHOUSE about sushi how-to with Aki. Pull up a chair, sharpen your wits along Judy Wood with your knife, and enjoy the high-energy entertaining and educational Saturday, September 18 at 2:00-4:30, $55.00 style of Aki Fujita as he tells you all about sushi. Unwrap the mystique, Tuscany is celebrated for its haunting beauty and robust food. Its wrap up some nori and fresh fish fillings along with many other Asian relies on the finest possible ingredients, treated with approaches to rice and rolls. Join Aki as he whirls and twirls his knives, respect and simplicity. The end result is soulful and satisfying. Join leading you through the beautiful dance of sushi-making. Judy on this ramble over the Italian hillside and into the kitchen. THE ARTFUL TABLE LOW-CARB COOKING Jerry Chong Debi Nielsen Sunday September 26 at 11:00-1:30, $45.00 Sunday, September 19 at 11:00-1:30, $50.00 Throwing a party can be one of life’s little pleasures, especially when you Low-carb is not a diet, it is a lifestyle. Tonight, set aside your let yourself go as a decorator. Landscape your table with “found” and preconceptions and set aside the bread, or pizza crust and cake carefully-selected objects, design a buffet table that will entertain you too, in favour of alternatives that are just as rewarding. Fresh, and your guests, and let the fun begin! Jerry will have you dreaming of interesting and above all delicious, here is Debi’s maintenance your next entertaining date. plan for low-carb living. Variety is the spice of life, especially when you are low-carbing it! AN ENTERTAINING MENU FROM IL SOGNO Giuseppe DiGennaro TOUR OF ITALY Monday, September 27 at 6:30-9:00, $55.00 Alan Shewchuk Just in time for your next dinner party, Calgary’s leading “New Italian” Wednesday, September 22 at 6:30-9:00 $55.00 chef presents a menu of Italian “new classics”. Giuseppes’s food style Tour Italy under the guidance of our favourite “Tuscan”, Allan makes the most of traditional ingredients in a non-traditional but Shewchuk. From the Po River Valley to the Veneto, inulge your respectful way, weaving the best of the old with the best of the current passionate Mediterranean soul tonight. This class fills quickly, so crop of Italian ideas. book early for your seat. FROM A CHEF’S TABLE Glen Manzer Wednesday, September 29 at 6:30-9:00, $55.00 SUGAR Wouldn’t you love to dine with a talented Canadian chef? River Café’s own Executive Chef Glen Manzer shows us how he cooks, with a “less is ANNA OLSON more” approach perfect for languid evenings with family and friends. You Thursday, September 23 at 6:30-9:00 too can cook Manzer-esque dishes in your own home kitchen after Glen $75.00 unveils his entertaining menu in his own inimitably laid-back language and style. Sugar is for sharing, and on her popular Food Network show Sugar, pastry chef Anna Olson REAL LIFE COOKING: WEEKNIGHT SOLUTIONS teaches viewers the art of making desserts to share. Melted, spun, Karen Miller caramelized, sugar is a fascinating subject. Anna Olson melts Thursday, September 30 at 6:30-9:00, $50.00 hearts and sugar crystals while creating simply stunning and Food on the fly for families is the focus of tonight’s fare. Karen’s cooking original sweets. In between, she shares her approach via accessible for every day never sacrifices flavour for speed, but speed and style are building blocks to progress from one recipe to the next by first her forte. Do not resort to packaged food just because you live life in the introducing a basic recipe, and then giving “switch-ups” to dress it fast lane! Here’s how to work delicious “cuisine rapide” into your busy up. For dessert fans who fancy themselves bakers as well as fans schedule: throw out the take-out menu, give up on those last-minute who fancy being fed, Anna’s approach is phone calls to the pizza dude, and make your own quickie suppers. accessible and ever so sweet. Make the most of fresh fruits, citrus, chocolate, nuts and beyond, provide something for every sweet tooth. Throughout, Anna provides a pastry chef’s countless tips on ingredients and techniques. Sugar invites readers to share in the pure pleasure of Have you considered a baking. Class includes a copy of Anna’s new Gift Certificate book, Sugar. from the Cookbook Co. Cooks for the foodie on your gift list? yum!

3 LOW-CARB COOKING Debi Nielsen Sunday, October 3 at 11:00-1:30, $50.00 Low-carb is not a diet, it is a lifestyle. Tonight, set aside your preconceptions and set aside the bread, or pizza crust or cake too, in favour of alternatives that are just as rewarding. Fresh, interesting and above all delicious, here is Debi’s maintenance plan for Low-carb living. Variety is the spice of life, especially when you are low-carbing it!

FROM A CHEF’S TABLE: AN ENTERTAINING MENU Desmond Johnston Monday, October 4 at 6:30-9:00, $55.00 Entertaining can be sleight-of-hand when Desmond shares his magical touch in this class. When you are jittery for a party, here are the treats you will want to share with your friends. Planning strategies are included with recipes and flavour combinations to make this class a valuable experience for gotta-get- with-it cooks and entertainers.

BIG CITY COOKING (AND BIG WINE TOO) Kevin Turner and Metrovino Tuesday October 5, at 6:30-9:00, $55.00 Got guests; got to go to work. How can you do it all and still “wow” your October visitors, without breaking the bank or your back? Urbane and upscale, Kevin’s food is the big-time ticket to fine fare. Join him tonight as he unveils his best big city food style, complete with big, bold wines, presented by Metrovino, to 2004 pair his succulent menu suggestions for you and your favourite people. Cooking THAI COOKING CLASS Patrick Dunn CLASSES Wednesday, October 6 at 6:30-9:00, $55.00 Thai flavours– coconut milk and kaffir limes, cilantro and basil, lemongrass and ginger– are entrancing and aromatic, and have become increasingly popular. THE GIRL CAN’T COOK Thai food is distinctive and delicious, but not difficult to prepare. Patrick Cinda Chavich gracefully navigates the highlands and lowlands of Thailand with grace as he Friday, October 1 at 6:30-9:00, $70.00 shares some of his favourite food tonight. No-fail food that will get you in– and out– of the kitchen with style are presented by well-loved FRIDAY NIGHT OUT: HANDS-ON COUPLES COOKING CLASS food writer Cinda Chavich, as she presents her Chris Halpin new book, The Girl Can’t Cook. Food for every day, Friday, October 8 at 6:30-9:00, $55.00 a person food for those who thought they couldn’t feed Cooking on Friday night needn’t be, or taste like, the culmination of a long and themselves, food for fun and entertainment, Cinda tiring week. Spend some quality time in the kitchen with your partner or friend, has it all. For recipes you can’t be without, join whipping up a bit of fun. Learn new recipes and cooking techniques in a Cinda tonight. Class includes a copy of the book. relaxing atmosphere, then work a deux to prepare dishes in class. Here is a great course to enjoy with a good friend, your significant other or spouse. Meet HANDS-ON FILO WORKSHOP new friends who have similar interests and sharpen your culinary skills. Book Chris Halpin early this is one of our more popular classes. Saturday, October 2 at 10:00-12:30, $50.00 Filo is simple– the secret is out. No matter how you wrap or roll it, POULTRY EVERY WHICH WAY cooking with filo can be a snap. Make-ahead or made to order, Chris’s Karen Miller filo fun means you too can enjoy your own party. Easier to handle than Tuesday, October 12 at 6:30-9:00, $50.00 many suspect, filo is a fine pastry for beginners and adept cooks alike. It Fashionable flair with flying and feathered fare is on display tonight as Karen looks fancy, it tastes delicious, this ancient and simple pastry is perfect unravels the mouth-watering bird-lovers’ dishes of her autumn repertoire. for modern cooks. Learning how to use, store, bake and enjoy filo in both Chicken is the great standby, but that certainly doesn’t relegate it to the sweets and savouries is the goal of the day. sidelines of interest. Tonight, Karen will stand and deliver her birds in the best kitchen tradition. HANDS-ON MIDDLE EASTERN FLAVOURS FOR CANADIAN COOKS dee Hobsbawn-Smith AN INSPIRED LATIN MENU Saturday, October 2 at 2:00-4:30, $55.00 Rogelio Herrera Exotic, exciting and earthy, the flavours of the Middle East– sumac, Wednesday, October 13 at 6:30-9:00, $50.00 pomegranate molasses, cardamom, pine nuts, saffron, zataar, honey, It might be autumn here, but somewhere in the south, the sun is shining. lamb– are robust ingredients that dee loves. Modern Middle Eastern food Rogelio and his sunny savouries will shut out the cold. Spicy is mighty nice! is easy to learn, easier to love, and has grown into much more than Latin flavours, like Latin dance, are intoxicating, and it has nothing to do with hummus and baba ghannouj. Today, we cook together to create a the rum. It’s Latin with a capital “L,” spicy with a capital “S.” Sizzling food fabulous feast, equally at home in the market or the desert. These scents from hot, spirited places will transform you into a lover of all things Latin. and colours will redefine your ideas about intensity of flavour and colour, and re-invent your inventory of modern Middle Eastern food. KITCHEN KIDS GET READY FOR HOLIDAY GIFT-GIVING dee Hobsbawn-Smith Saturday, October 16 at 10:00-12:30, $45.00 Creative kids hit the kitchen to make presents for family and friends. This Interested in becoming one of our collection of kitchen treats, both sweet and savoury, makes ideal gifts for best buddies and cousins alike. dee, mother of two sons and keen kid at heart, Cooking Class Volunteers knows how to get your kid into the holiday gift-giving frame of mind. at the Cookbook Co. Cooks? It’s a lot of fun. Minimum age: 9. Limited space, so register early for this popular class.

4 HIGH STEAKS COOKING dee Hobsbawn-Smith’s RON “ROCKIN’ RONNIE” SHEWCHUK THE CURIOUS Saturday, October 16 at 2:00-4:30, $75.00 COOK AT HOME Cookbook author and international barbecue BOOK LAUNCH PARTY competitor Ron "Rockin' Ronnie" Shewchuk knows Monday, October 25 at 6:30 how to cook a great steak and he's ready to share some recipes, tips and AT THE COOKBOOK CO. COOKS techniques with you. From the simplest, quickest rubs and marinades to Please join us for a drink and a bite, oyster-stuffed carpetbagger steak, you'll expand your meat horizons in this chewy, juicy class. Includes a copy of Ron's as we salute a brilliant local author recent cookbook, Barbecue Secrets: Unbeatable on her third published cookbook! Recipes, Tips & Tricks From a Barbecue Champion. We look forward to seeing you! dee Hobsbawn-Smith is a cook's cook, passionate about local GRILLING ESSENTIALS ingredients and committed to techniques– except for those RON “ROCKIN’ RONNIE” SHEWCHUK occasions she veers off on her own course (which is more often Sunday, October 17 at 11:00-1:30, $75.00 than she likes to admit!). Tonight, we celebrate the publication of Ron Shewchuk literally wrote the book on dee's third book, The Curious Cook At Home, and we celebrate barbecuing and grilling. In this class Rockin' dee's nature as well. Her book is more than a collection of Ronnie will show you how to supercharge your grilling skills with award- recipes; it is a peek into dee's private life, complete with stories winning recipes and techniques for great appetizers, sides, mains and and her opinionated palate. Join us for a glass of wine and desserts. Includes a copy of Ron's recent cookbook, Barbecue Secrets: nibbles as we salute dee who brings good home cooking proudly Unbeatable Recipes, Tips & Tricks From a Barbecue Champion. to the table and says, "Here is what I made for you." Salut!

A MENU FROM DIVINO John Donovan THE SURREAL GOURMET BITES Tuesday, October 26 at 6:30-9:00, $55.00 Divino’s chef John Donovan has some great bistro-style dishes that keep BOB BLUMER this long-lasting and popular restaurant’s clientele hopping and happy. Wednesday October 20 at 6:30-9:00, Global flavours plus bistro attitude equals a great night out Divino-style, $75.00 whether you cook or John does.

FOOD AND WINE OF NAPLES The Surreal Gourmet, live and for Geoff Last real, at least as real as it gets Wednesday, October 27 at 6:30-9:00, $55.00 when one is surreal. Bob is in Real pizza… spicy stuff… la cucina povera does not mean that Calgary to cook his way through Neapolitans have ever deprived themselves of intense flavours. Instead, his latest surreal fantasy, they draw from the sea and the mountain soil, making the most of The Surreal Gourmet Bites. sheep’s milk cheese, olives and fresh fish– all with the flair you’d expect Amuse-bouches from the great from the inventors of that famous culinary achievement, pizza. restaurants these are not, but IMPLE RENCH ARE just what they are is up to the S F F Surreal Gourmet to explain in his Gail Norton and Pam Fortier own particular way. Be there or Friday, October 29 at 6:30-9:00, $55.00 These two Calgary cooks should have been born in France, where dogs be so square! This one-time only visit bars with impunity, and fine fare is the main topic of everyday class is bound to fill fast, so book now! conversation. But they weren’t. Instead these prairie Parisians have Cost of the class includes a copy of his new book, The Surreal Gourmet Bites. tackled the topic of la vie en rose with dedication and joie. Taste their favourite “fast” French flavours tonight, drawn from regular sojourns to France and embellished with liberal applications of Canadian flair.

LOW-FAT HORS D’OEUVRES Julie Van Rosendaal Sunday, October 24 at 11:00-1:30, $55.00 We all love parties, but party food can be hard on the waistline. Join the queen of lean in this look at intensely flavoured, low-fat, highly delicious finger foods fit for an evening of entertainment. Julie has kicked the posts down and rebuilt the low-fat rules in her flavourful cooking, and tonight Also in October... see page 10! she will show you how. Abandon outdated ideas that low-fat means boring as Julie cooks up a storm of starters to keep you heart-healthy dee Hobsbawn-Smith’s and fuelled for life. CraftOF COOKING TECHNIQUES Saturdays, October 23 and 29, 2 classes each day.

5 BEYOND TENDERLOIN: LESSER CUTS OF MEAT Wade Sirois Monday, November 8 at 6:30-9:00, $55.00 Chefs are famous for their handy handling of the braised shanks and short ribs, the simmered chuck, the stewed round. Wade shares some tricks of the trade tonight as he cooks those “less expensive pieces” of protein. They do take more time to reveal their melting and succulent texture and full-bodied flavour, but no fear! It’s time well spent, and money saved. Best of all, this is great eating!

A PASSION FOR CHOCOLATE Jenni Neidhart Tuesday, November 9 at 6:30-9:00, $50.00 Jenni is a diehard chocolate enthusiast and a baker extraordinaire. Join her for a night of demonstration in modern techniques of working with and flavouring chocolate. The class will include an intensive tasting of different chocolate: Scharffen Berger, Callebaut, Valrhona, and Schokinag; dark, semi, and milk.

HANDS ON FREEZER HORS D’OEUVRES November Judy Wood Sunday, November 14 at 11:00-1:30, $55.00 2004 Judy knows all about the holiday time-crunch and how anxious you feel when you know you’ll be entertaining in a few weeks, right when you won’t have a minute to spare. Her class is all about making fantastic nibblies in Cooking advance, so you can stash them in your freezer and have something impressive on hand for guests, your family and maybe even yourself. CLASSES This class is also available later in the day... Sunday, November 14 at 2:00-4:30, $55.00 A SEASONAL MENU Glen Manzer CELEBRATE! ENTERTAIN! FEAST! Tuesday, November 2 at 6:30-9:00, $55.00 Andrew Keen Wouldn’t you love to dine with a talented Canadian chef? River Café’s Tuesday, November16 at 6:30-9:00, $55.00 own Executive Chef Glen Manzer shows us how he entertains, with ‘Tis the season for cooks around the city to celebrate, and Andrew has “knock ‘em dead” seasonal dishes perfect for evenings with family and just the recipes to make it easy and spectacular for you. Only the best friends. You too can cook Manzer-esque dishes in your own home will do, for you, your guests and this committed chef. Andrew unveils kitchen after Glen unveils his entertaining menu in his own inimitably some special dishes tonight for you to create in your own kitchen. laid-back language and style. BASQUE BITES: INSPIRED SAMPLERS FROM SPAIN ENTERTAINING INSPIRED BY COCKTAILS dee Hobsbawn-Smith Wade Sirois Wednesday, November 17 at 6:30-9:00, $55.00 Wednesday, November 3 at 6:30-9:00, $55.00 Simple to sublime, these robust bites are best with wine or sherry. Mixed drinks have the kind of cool that other drinks can only aspire to, Gathered during dee’s trip to Spain, these are perfect for sharing, call and they demand equally au courant bites to partner them. Wade, as them tapas, tapatizers, or terrific. Here is an accomplished collection of one of Calgary’s premiere caterers, shows us finger fare with enough bits that are ideal as bites for your seasonal celebrations or scaled-up for élan to stand up to the big personality of cocktails. your very next supper.

FRIDAY NIGHT OUT: HANDS-ON COUPLES COOKING CLASS FOOD AND WINE PAIRINGS Chris Halpin dee Hobsbawn-Smith and Heidi Wechselberger Friday, November 5 at 6:30-9:00, $55.00 a person Friday, November 19 at 6:30-9:00, $60.00 Cooking on Friday night needn’t be, or taste like, the culmination of a long dee creates food that is robust, full-flavoured and earthy, great attributes and tiring week. Spend some quality time in the kitchen with your partner for potential wine partners. Heidi, on staff at the esteemed Metrovino, or friend, whipping up a bit of fun. Learn new recipes and cooking knows her wines. Tonight, they come together for a great evening devoted techniques in a relaxing atmosphere, then work a deux to prepare dishes to flavour pairings and contrasts, just in time for your seasonal celebrations. in class. Here is a great course to enjoy with a good friend, your For every dish dee cooks, Heidi pours two wines, each a suitable– but significant other or spouse. Meet new friends who have similar interests different– suggestion. Neither are right or wrong, but each present different and sharpen your culinary skills. Book early this is one of our more possibilities for a match. It’s an ideal opportunity to investigate the many popular classes. differing ways that food, wine and friends work together. HAPPY BIRTHDAY TO US! THE COOKBOOK CO. COOKS turns 20 years old on Sunday, November 7! LET’S CELEBRATE! Please join us for a drink and a bite, and of course... some really good cake! We look forward to seeing you between noon and 5pm.

6 WEEKEND INDULGENCES: BRUNCH WORKSHOP KNIFE SKILLS 2 Chris Halpin dee Hobsbawn-Smith Saturday, November 20 at 10:00-12:30, $50.00 Saturday, November 27 at 10:00-1:00, $60.00 Brunch is a social occasion, when friends and family congregate to visit, Home cooks have few, if any, hands-on avenues for learning how to slice a drink, and of course, eat. Brunch menus have evolved in their own piece of flank, clean silverskin from a tenderloin, or bone a bird. In this practical specialized direction, distancing themselves quite clearly from lunch and class, you will learn a few tricks that make it easy to buy whole birds and cut up breakfast. Chris applies his own creative spin to this collection of old valuable meat without worrying about ruining it. Spend a morning at the classics and gonna-be favourites. The result? Brunch with flair, fun, counter, learning physiology, techniques, terminology and “truc” of the trade. festive flourishes and fab flavours! Do you get the most out of a flexible or a stiff blade? How do you ready a “rack” for the oven? What is “frenching” if your lips aren’t involved? And just how do HAVING YOUR WAY WITH SHELLFISH you make medallions without making mincemeat of the meat at hand? Sharpen Andrew Keen your wits, hone your knife-edge remarks, and cut to the meat of the matter. Saturday, November 20 at 2:00-4:30, $55.00 Sharp and dexterous knife-work is the goal, and this low-stress, high-stakes class delivers the goods. Hands-on. Bring your chef’s, boning and paring knives. There is much more to exceptional shellfish cooking than being able to tell a lobster from a crab. Andrew will lead the way– learn how to shuck, crack, clean, store and buy your shellfish... everything you need to know HANDS-ON THAI MENU that your fishmonger may not have the time to tell you! Patrick Dunn Saturday, November 27 at 2:00-4:30, $55.00 HANDS-ON RUSTIC COOKING FROM THE FRENCH COUNTRYSIDE Popular but perceived as hard-to-make, Thai food is distinctive and Judy Wood delicious, but not difficult to prepare. Learn from Patrick how to to Sunday, November 21 at 11:00-1:30, $55.00 master the signature flavours of this favourite cuisine– coconut milk and Rustic food does not always set the stage for a rustic experience. kaffir limes, cilantro and basil, lemongrass and ginger. Hands-on class. Instead, it glorifies and makes the most of impeccable ingredients, a la francaise. This collection of dishes will whet your appetite for what DECEPTIVE DESSERTS French home cooks have always celebrated… the simple things. Hands- Julie Van Rosendaal on; prepare to be delighted with yourself. Sunday, November 28 at 11:00-1:30, $50.00 Got you going there, right? Who says dessert can’t be both luscious and HOLIDAY BAKING WITH BRÛLÉE low-fat? Julie, Calgary’s reigning queen of the skinny sweet, is here to Rosemary Harbrecht show you how. Now you can have your cake and eat it, too. Your taste- Sunday, November 21 at 2:30-5:00, $55.00 buds and your thighs will be equally grateful. A baker’s day begins early in a flurry of flour and a bonanza of butter. Spend a Sunday at one of the city’s finest patisseries with Rosemary, VENTURESOME VEGETARIAN learning the art of the baker. Stock up for the holidays, and take your Lisa Krasnow labours of love home to share, save or savour all by yourself. Sunday, November 28 at 2:00-4:30, $55.00 There is next to no indigenous North , so smart cooks FIERY CHEF like Lisa cheerfully explore ethnic and fusion style of cooking meatless Shefali Somani meals. Tonight, join Lisa on a virtual road trip down some interesting, Monday, November 22 at 6:30-9:00, $45.00 even obscure, back roads in search of the best ethnic ventures into Some of the world’s most sophisticated and interesting cuisine, from vegetarianism. Unique yet simple veggie dishes are Lisa’s forté; learn how! simple to complex, comes from India. The realm of Indian dishes is colourful and full of flavour, particularly in the hands of Shefali. Tonight, SWANKY MEAT AND POTATOES broaden your dining horizons with Shef’s Gujarati vegetarian recipes and Judy Wood meat dishes from Northern India, with a Mogul or Muslim influence. Monday, November 29 at 6:30-9:00, $55.00 Tonight’s menu will include Butter Chicken, Lamb-Stuffed Eggplant, Red Judy takes exception to the saying “Oh it’s only eat and potatoes”. And she Potato Curry, Carrot Pickle and fragrant Chai. is here to put a twist on that phrase with interesting and sophisticated takes on everyone’s favourites. Nobody does meat and potatoes like Judy. MUSINGS ON A FABULOUS MENU David Cox TOUR OF ITALY Tuesday, November 23 at 6:30-9:00, $55.00 Allan Shewchuk Accolades have arrived from Enroute magazine, hailing Muse as one of Tuesday, November 30 at 9 6:30-9:00, $55.00 the top new restaurants in . Chef David Cox, and his innovative Tour Italy under the guidance of our favourite “Tuscan”, Allan cooking, has a devoted following at Muse. Tonight, he puts some of his Shewchuk. From the Po River Valley to the Veneto, inulge your secrets and many of his ideas on the table for a dinner from their menu. passionate Mediterranean soul tonight. This class fills quickly, so Don’t miss an adventure in fine dining. book early for your seat.

FAST APPETIZERS FOR ENTERTAINING Judy Wood Wednesday, November 24 at 6:30-9:00, $55.00 These easy-to-make and flavour-intense recipes will make great additions to any fall menu. In addition, many of the recipes can be used as an Also in November... see page 11! entree dish. Included in the class are lots of good ideas for recipe variations, and practical advice for great entertaining. dee Hobsbawn-Smith’s ACCOMPANYING OUZO: A GREEK COOKNG CLASS Caterina Pizanas CraftOF COOKING Friday, November 26 at 6:30-9:00, $50.00 Greek cooking is known for the scent of oregano, olives and grilling EMBELLISHMENTS & lamb– all accompanied by a chilled glass of ouzo. Tonight, Caterina, fresh from her trip back home, shares her vast knowledge of Greek INGREDIENTS cooking and ingredients. Enjoy a succession of small tastes and big Saturdays, November 6 and 13, flavours with Caterina. 2 classes each day.

7 someour of favourite Specialty FOODS AND GOURMET PANTRY STAPLES THAT WILL MAKE YOUR FOOD SING

▲ The difference is amazing. You must try really good vanilla extract. ▲ From Spain, for your Mexican Vanilla Extract cheese platter. 118 ml. $20.95 Tahitian Vanilla Extract Matiz Fried and Salted 118 ml. $23.95 Marcona Almonds 500 g. $21.95 Madagascar Bourbon Vanilla Extract 118 ml. $21.25 Matiz Fig Bread 250 g. $7.95

▲ Steel cut, chewy, nutty oatmeal from Ireland. It’s the best. John McCann’s Irish Oatmeal 793 g. $9.95 ▲

So simple. So complex. Salt can make or break a dish. Diamond Crystal Kosher Salt 3 lb. $5.95 Maldon Sea Salt

240 g. $9.95 ▲ ▲ Cote D’azure Fleur de Sel Take your chocolate seriously. 445 g. $11.95 Scharffen Berger Pure Dark Chocolate Semisweet Contemporary 275 g. $17.50, 85 g. $7.95 Ocean Products: Bittersweet Smoked Sea Salt Flakes 275 g. $17.50, 85 g. $7.95 75 g. $10.95 Unsweetened 275 g. $20.95 Hawaiian Red Sea Salt and Yes, it is red! 200 g. $8.95 Extra Rich Milk Chocolate Fleur de Sel 85 g. $7.95 200 g. $8.95 Unsweetened Cocoa Powder Organic Brittany Sea Salt 170 g. $15.95 200 g. $8.95 ▲

▲ Fruity,green, From France. and big La Tourangelle flavour. Roasted Hazelnut Oil California 500 ml. $21.95 Olive Ranch Extra Virgin La Tourangelle Olive Oil Roasted Almond Oil 500 ml. 500 ml. $21.95 $19.95

▲ ▲ An incredible and unique A really good, ▲ ▲ indespensible vinegar. infused combination, From our own back yard. From Italy. perfect for grilling or drizzling. Kitchen Line Beautiful bottle. Brassica Roasted Garlic Cabernet Vinegar Beautiful flavour. Pacifica Culinaria Mustard 375 ml. $16.95 Key Lime Avocado Oil 250 ml. $10.95 Balsamic Vinegar 250 ml. $17.95 Kitchen Line of Modena Cranberry Honey Mustard Champagne Vinegar 250 ml. $30.95 Pacifica Culinaria 250 ml. $10.95 375 ml. $16.95 Blood Orange Avocado Oil 250 ml. $17.95 D Culinary WARES IN STORE NOW AT AT THE COOKBOOK CO. COOKS AND YOUR COUNTERS HUM! ▲ ▲ Microplane Graters Duncan’s Kitchen Grips These razor-sharp stainless steel You must “feel” it to appreciate it. blades are magical; you’ll wonder New heat resistant technology for how you ever shaved, slivered, the kitchen or barbecue. Ultra cool shredded or grated without it. in more ways than one! A variety of sizes and prices. Available in a variety of

sizes and ▲ Great, durable design. prices. Lemon, Lime, Orange Squeezer $29.95

▲ Emile Henry Cookware This exquisite oven to table pottery has been produced in

France since 1850. Known for ▲ it’s superior clay and it’s non- Slice your vegetables into crazing glaze, it is beautiful, delightful garnishes. durable, and practical. An Benriner endless variety of pieces,are Turning Slicer available in gorgeous colours. $169.95

▲ ▲ Stainless Steel, silicone, good to 400°C. An awesome line of Cuisipro Spatulas stainless steel chef’s knives. $16.95 Global Knives

▲ The famous French non-stick baking mat. A huge variety of sizes Silpat Mat and prices. $33.95

▲ Nigella Lawson’s Living Kitchen ▲ Beautiful, ergonomic design. All-Clad Available in white, and her Stainless Steel Cookware signature robin’s egg blue. No kitchen is complete Set of 4 Measuring Cups without All-Clad. A superb Salt Cellar ▲ 3-ply bonded construction Very practical, new oval design. Set of 4 Mixing Bowls with an aluminum core Starting at $25.00 Cuisipro Stainless Steel distributes heat evenly. Measuring Cups and Spoons Beauty and function that $45.00 will last a lifetime. VERY BEAUTIFUL dee Hobsbawn-Smith’s VERY DELICIOUS CraftOF COOKING VERY SPECIAL TECHNIQUES

SATURDAYS, OCTOBER 23 AND 29, 2 CLASSES EACH DAY. $65.00 PER CLASS OR $240.00 FOR THE SERIES OF 4 The Cookbook Co. is pleased to present our most popular hands-on series, re-tooled Gift to assist “starter” cooks as well as those looking to refine their technique. Smart cooks know that confidence is born of knowing the “how-to” that forms the basis of cooking around the world. Learn “how” in a hands-on environment, with dee’s personal feedback and support to fill in the know-how gaps. Gain a working knowledge of terminology, tools, techniques and the “trucs” of the trade from a BASKETS seasoned chef-instructor. Sessions begin with discussion and commentary, followed by demonstration and hands-on participation. Relevant kitchen equipment and tools – what’s useful, what’s not– will be discussed in each segment. Each evening explores methods of cooking in depth, with a selection of dishes that clearly illustrate the principles involved, and concludes at the table, tasting and discussing the evening’s results. Designed as a series, each class works well as a stand-alone session for those without time for a four-week commitment. Take the series or choose specific subjects of interest. These classes are hands-on. Bring your knives and your curiosity. (Suggested pre-requisite: Knife Skills I , & II

WEEK I: STOCKS & SOUP-MAKING Saturday, October 23 at 10:00-12:30 Stock is liquid gold, amber or bronze, far more valuable to cooks than the sum total of its actual dollar cost. It provides structure and backbone to much more than soup. Learn the hows and whys of good stock-making, then learn where and when to use it! Soup comforts, mends hearts and bandages more than frostbitten toes. Here is a golden opportunity to master an integral aspect of cuisine– stock – and its kissing cousin, soup. Hands-on. Bring your knives. (Suggested Follow-up: Craft of Cooking: Embellishments & Ingredients: Sauces and Salsas)

WEEK II: SAUTÉING & PAN-FRYING Saturday, October 23 at 2:00-4:30 Dazzle your gift list Sautéing, the benchmark technique of good cooking, is frequently used in conjunction with other methods of food preparation. Frying is unjustly tarnished as the cause of food loaded with fat and dripping with calories; in fact, perfectly with amazing good taste sautéed food is a crispy, crunchy pleasure. Pan-frying is the way to crisp coatings and batters. Both approaches are kitchen workhorses, the reliable standby and from our shelves.. fallback of most cooks in a hurry. Learn how to gauge degree of doneness by eye and by touch; toss vegetables with the elan of a seasoned line cook; trust tongs to A THEME turn your breaded meats. What foods sauté well, how to cut and prepare them for the pan, what design elements make a good sauté pan, and other rules of the road From Ethnic Favourites to Rare Personal Palates... combine to put you on the path of kitchen Zen. Hands-on. Bring your knives. SPECIALTY FINE FOODS Exclusive and Unique Condiments, Sauces and Seasonings, WEEK III: PAN-STEAMING, POACHING & STEAMING Olive Oils, Imported Cheeses and much more... Saturday, October 30 at 10:00-12:30 The calmer alternatives, the leaner approaches, pan-steaming and its cousins, COOKBOOKS poaching and steaming are the “no-worries/low-fat” way to quickly cook tender foods. The largest selection in Canada, our bookshelves will inspire you... These gentle methods offer subtle tastes too often overlooked in big-flavour cooking. Unwind the wire a bit and learn to appreciate the gentle art of infusions and cooking FINE WINES & SPIRITS under cover. Eliminate the splatter while limiting the fat; what more could you ask, Perfect Matchings for your Basket by the experts at Metrovino... except moist breast of chicken or slices of firm fish? These are the unsung heroes of the technical tool box. Hands-on. Bring your knives. GIFT CERTIFICATES For Cooking Classes, Wine Classes, Specialty Dinners... WEEK IV: BRAISING Saturday, October 30 at 2:00-4:30 Braising is the favourite of many chefs, with its layers of flavours and melting Drop in, call or fax your request to us. textures. It also encourages cooks to learn about chicken legs and lamb shanks, Our staff will custom design your order. short ribs and pork shoulder. Those “less expensive pieces” of protein do take more time to reveal their melting and succulent texture and full-bodied flavour. Vegetables braise well too, from leeks to Belgian endive, simmered in stock and aromatics. THE COOKBOOK CO. COOKS Learn how to cook like a chef. Hands-on. Bring your knives. Phone: (403) 265-6066 Fax: (403) 262-3322 10 Now in it’s third year! dee Hobsbawn-Smith’s The ultimate French Cooking Classes! CraftOF COOKING rendezvous in EMBELLISHMENTS & INGREDIENTS France

SATURDAYS, NOVEMBER 6 AND 13, 2 CLASSES EACH DAY. $65.00 PER CLASS OR $240.00 FOR THE SERIES OF 4 The great success of The Basic Series provided us with food for thought & lots of queries. “How do you...?” “What is...?” In response to your questions, we have re- designed our follow-up series. “Embellishments & Ingredients” is designed to add the personal touches that make a cook’s food individual, from sauces to seasonings, ending up with how to achieve a balanced dish. Sessions begin with discussion and commentary, followed by demonstration and hands-on participation. Ultimately and most importantly, you’ll learn how to personalize your own food, with a selection of recipes that clearly illustrate how to make the most of the food under discussion. Each evening concludes at the table, sharing and discussing the food of the night. Join us in picturesque Languedoc, Take the series or choose specific subjects of interest. These classes are hands-on. Bring your knives and your curiosity. Suggested pre-requisite: Craft of Cooking: Techniques ; Knife Skills I & II. in the south of France, for our WEEK I: HERB & SPICE PRIMER extraordinary one week Saturday, November 6 at 10:00-12:30 What is the difference between herbs and spices? And does it really matter? How do FRENCH COOKING CAMP you use and store fresh herbs? Do they taste the same whether they are dried or frozen? This class presents an inside look at the herbs and spices in your pantry. LES TROIS EGLANTINE Loaded with common sense, driven by the gardeners’ graceful dictum of “What hosted by veteran travellers and French foodies... grows together goes together,” this class is taught by dee, a savvy gardening cook. Learn which herbs and spices are licorice-like, which are interchangeable cousins Gail Norton (The Cookbook Co. Cooks) and which are laws unto themselves. Explore some time-tested, true-blue spice Rosemary Harbrecht (Brûlée Bakery) blends and learn about some unlikely partnerships. Focus on flavour intensity, colour clarity and aroma therapy. Hands-on. Bring your knives. and Judy Wood (Chef, Caterer) WEEK II: SAUCES & SALSAS Stay in a charming, century old B&B Chateau, Saturday, November 6 at 2:00-4:30 shop the fabulous, colourful local markets, Sauces have a reputation for being difficult, demanding, exacting and time- consuming. T’ain’t necessarily so. Around the world, cooks make quick little sauces cook fresh and authentic French cuisine, with whatever comes to hand. Sauce-making, although firmly grounded in the tour and taste at the neighbouring wineries, and classics, is as simple as falling off a stage. Explore the ideas behind reductions, infusions, emulsions and thickening agents. Stock-based, fruit-based, vegetable- visit the unique local producers. based, from French mother sauces to New World innovations, sauces are the star of this show. Learn how to sauce your food, well... saucily! Whisk your sauce-making skills into shape, strain off your skepticism, and stir in the accents of flavour that are the hallmark of haute cuisine around the globe. WEEK III: THE BALANCING ACT Saturday, November 13 at 10:00-12:30 dee’s “fix it file” addresses how to balance the flavour of a dish with a handful of condiments. The process can be a bit like a precarious pedal on the circus high-wire: it takes perseverance, bravery and a certain amount of faith to get it right. For a cook, this means one taste after another, adding condiments one at a time until you get a dish to taste how you want it. The four components that make up taste in the western world– sweet sour salty bitter– are augmented in Asia with hot and umami. Add fat too, to alter the flavour profile of a dish. Here is what to think about, what and how to taste, when, and what to do about it when your dish tastes disappointingly flat. Fix it! WEEK IV: THE MYSTERIOUS EGG Saturday, November 13 at 2:00-4:30 “Walking on eggs” would suggest that eggs are fragile. Yes they are, but they are also tough enough to single-handedly support soufflés and leaven cakes. Eggs hold up the culinary world, sometimes invisibly, sometimes spectacularly: from simple BOOK NOW! and not-so-simple sauces and soups that make the most of eggs as emulsifiers, to sweet and savoury soufflés that are self-supporting. Desserts, too, are underwritten Limited spaces remain for the September 26 – October 3 camp. by eggs– unctuous anglaise and the best burnt brûlée– all begin with the Our spring camp dates will be announced soon for May, 2005. unassuming egg. Tonight, investigate the affinity of egg whites for copper, learn Cost: $2500.00, excluding airfare. For more details, please contact: about the chemistry of the two-part egg, and make the most of nature’s most perfect and most versatile food. Get out your whisk and separate the whites from the yolks THE COOKBOOK CO. COOKS in this culinary exploration of the facts and fallacies of eggs, including their safety and nutritive aspects. Hands-on. Get cracking! Phone: (403) 265-6066 or Email: [email protected] 11 RICHARD HARVEY has worked in several aspects of the wine trade for over 20 years. Starting as a wine-slinging bartender at Bridges restaurant in Vancouver, he has subsequently been sommelier, importer and, for the the past 17 years, a wine retailer. Richard established the wine store Metrovino in 1996 to be the Yin to the Yang of The Cookbook Co. Cooks. Richard operates the Calgary Wine Academy and teaches for the CALGARY International Sommelier Guild. ROGELIO HERRERA was born in Columbia, and apprenticed in Israel and across COOKING stars Europe before arriving at Teatro in 1985, where he was the sous-chef. After stints at the Latin Corner and Blue House Café he can now be found cooking at Wildwood. DEE HOBSBAWN-SMITH has been actively involved in Calgary's food scene for more than two decades, first as a cook, caterer, chef and restaurateur, then in a second career CINDA CHAVICH, twenty years a journalist, writing for Canadian newspapers and as a food writer and author. Her food–on the page and on the plate– has been described magazines. Specializing in food, wine and feature writing, she has traveled the world as witty, intense and dynamic. Her first cookbook, Skinny Feasts, was published by gathering stories and learning about the fascinating topic of food. But her roots are in Whitecap in ‘97; it was followed by The Quick Gourmet in ‘98. Her weekly food column, Western Canada and her passion is in regional cuisine and in telling the stories of the The Curious Cook, appears on Thursdays in The Calgary Herald and her freelance people who share that passion. She has written four cookbooks: the best-selling Wild writing also appears in Calgary's City Palate and Calgary magazine, among other West Cookbook, The Best Pressure Cooker Recipes, High Plains: The Joy of publications, including Canadian Living and Mountain Life. As a member of "The Chixx," Cuisine (Cuisine Canada’s Cookbook of the Year in 2002) and her latest The Girl Can’t dee is a contributor and co-author of Dishing: Calgary Women Cook and Double Cook. Cinda is a co-author of Dishing: Calgary Women Cook and Double Dishing: Dishing. Along with the other women of the collaborative, dee spent time in the south of The Dishing Women Entertain. France in spring 2003 in preparation for their third joint book. dee has recently returned from trips to France and Spain, and her new book, The Curious Cook at Home has is a soft-furnishing designer who loves to transform tables with JERRY CHONG European tire tracks and wine splashes through its chapters. everyday objects from the house and garden. His background in custom women’s wear gives him an appreciation of texture and flow, which is apparent in his event decor DESMOND JOHNSTON, a SAIT grad, participated on the 1994 team that won gold fundraiser/charity work in the city. Jerry regards tablescaping and decor as play; it gives medals in Singapore’s Culinary Salon. He has acquired extensive experience in private him pleasure to simplify the lives of Calgarians with his designs. clubs and public restaurants in Western Canada. A back-to-basics kind of cook who enjoys whole flavours and redefining classic dishes without contrivance, Desmond is DAVID COX, a locally trained SAIT grad, put in time in the kitchens of Teatro before currently the Executive Chef at The Living Room. He and his wife, Karen Davis, have becoming Executive Chef of Muse, where his contemporary food is a perfect foil for a founded Brassica, a successful local mustard production company that features the series of graceful dining rooms. Muse was named in the Top Ten of Canada's best new flavour of the prairies in North America’s favourite condiment. restaurants by enRoute magazine in November 2003. ANDREW KEEN started his apprenticeship in London, England, and finished it in Co-owner and chef GIUSEPPE DI GENNARO of Il Sogno passionately re-introduces Whistler, BC in ‘93, where he followed his mentor through three kitchens. Andrew spent Italian Cuisine to Calgarians through the traditions of Napoli. Using the finest ingredients three months teaching (and honing his skills) for Umberto Menghi at Umberto’s Cooking available, he brings his passion to life through presentation, flavour and flair. Giuseppe School, Villa Delia, in Tuscany. After a stint at Whistler’s highly regarded Bearfoot Bistro, has gathered skill & experience preparing & serving internationally throughout Italy, Andrew relocated to Calgary in 2000. Here he assisted in the opening of Bonterra, served London and Australia. He chose Calgary as his new home just 4 years ago, the place to as Executive Chef at The Living Room when it opened in autumn 2000, and is currently make his dream a reality… Il Sogno, now celebrating it’s 2nd Anniversary. Chef de Cuisine at Murieta’s Westcoast Grill. JOHN DONOVAN cut his teeth in the tiny kitchen of the original Divino downtown. LISA KRASNOW is as passionate about food as she is commited to being a lifelong From there, he went on to cook the regional Rocky Mountain cuisine of The Ranche. vegetarian. She is currently studying herbalism and nutrition and she promotes the use He has recently returned to Divino, now in its new Stephen Avenue location. of food as medicine, working with proper food combinations to restore harmony in the PATRICK DUNN can be found cooking with guest chefs here at The Cookbook Co. He is body. Lisa also has popular line of delicious vegan soups under the label Anahata Foods. one of the rare breed who both bake and cook, and has worked as a chocolate-maker at GEOFF LAST is a long time wine merchant. He writes on wine for various publications Callebaut Chocolaterie as well. Patrick is a grad of the SAIT apprenticeship program and including the City Palate, Fast Forward, and The Calgary Herald. He has been honing of the pastry program at Le Cordon Bleu in Ottawa. A keen rock and mountain climber, his culinary skills for twenty years, focusing predominantly on his love of his recent travels to Nepal and Thailand have given Patrick a larger viewpoint of the world Mediterranean food. – and a good look at Mount Everest. Patrick views cooking and baking as art forms. BRENT LLOYD was raised in Saskatchewn, and graduated from SAIT’s culinary program PAM FORTIER likes to warn potential clients, "No blue icing, no plastic people." Her in 1997, obtaining his “Red Seal” in 1999 and apprenticing in Calgary. After two years context for cakes, wedding and otherwise, has earned the owner of Decadent Desserts cooking for Michael Allemeier at Teatro, Brent moved on to Murieta’s Westcoast Grill a reputation for specializing in elegant, seasonal and understated desserts. Pam has a with Ned Bell. His cooking inspiration comes from his grandmothers, like many chefs, and sweet line that leans to rustic, with preference going to fruit in season as the flavour of his culinary influences are French/ Canadian. Brent’s passion for food expresses itself in choice. Her unflinching commitment to quality and flavour means her sweets are "less the enjoyment of finding new ingredients to work with. sweet" and less ornate than the norm. Pam is an honours graduate of the Professional Pastry and Desserts program at DuBrulle French Culinary School in Vancouver. She GLEN MANZER, a native of the prairies, graduated from Winnipeg’s Red River College also studied in the professional cooking program at SAIT. Pam has worked in the Culinary Program and began his exploration of regional cuisine at the Sandpiper Vancouver kitchens of Lesley Stowe and the Calgary kitchen of Foodsmith. Pam is an Restaurant/ Prairie Oyster Café. Glen joined the River Café team in 1997 as sous- original member of The Chixx, co-author of two cookbooks, Dishing: Calgary Women chef, and now holds the position of Executive Chef. He has made a valuable contribution Cook and Double Dishing. Books and travel provide much of her inspiration. She cites to River Café’s ongoing dedication to sourcing fresh, high quality local ingredients. "art, sculpture, other shops, and seeing how others are passionate about food" as KAREN MILLER, a former lawyer turned self-taught cook, teacher and caterer, has guiding forces. And yes, she does eat dessert every day. taught herself all she knows about food from the pages of cookbooks. She has applied her detail-driven mind and analytical skills to deconstructing the work of uber-chefs, AKI FUJITA was born in Sapporo, Japan, and has been in the restaurant business for 10 years. When he arrived in Canada Aki first honed his cooking skills at various sushi both for her own dining pleasure and for the benefit of her clients. Karen is a favourite houses, including Sushi Hiro and Hana Sushi. He has just finished filming episodes of instructor at The Cookbook Co., both for her smarts and for her infectiously keen love of cooking. She’s a member of The Chixx, co-authors of Go to Chef, where he was a guest chef on television’s M-style, a show geared toward Dishing: Calgary Women Cook and . Look for the sequel in autumn ’05. males in the urban community. Presently you can find Aki at Zen 8, where he is the Double Dishing general manager, hosting the popular “Iron Chef nights” which offers a night of singing, Food is definitely DEBI NIELSEN’s passion. This self- taught creative cook has been in the dining and sushi-making. food industry since age 17; she is a mother of 2 kids. Debi owned a restaurant for 3 years, owned a catering and baking business until 2002, and is currently baking at Decadent CHRIS HALPIN is an art consultant by day and a caterer by night through his company, Manna. Chris comes from Ottawa, where he owned and operated both a gallery and a Desserts. “You can never know everything,” she says, and began following a Low-Carb catering company. During his career he has cooked for dignitaries and heads of state. His program in January 2002. Debi lost 100 pounds in the first year and has maintained that forté is taking the ordinary and adding a pinch of panache to create the extraordinary. loss plus another 8 pounds, for a total loss of 108 lb. has always been interested in food. Baking and cake decorating are ROSEMARY HARBRECHT, a California transplant, is the hardworking owner of Brûlée JENNI NEIDHART Patisserie. Her first bakery was located in the San Francisco Bay region, adjacent to her favourites, and she hones both in her work at Decadent Desserts, where she has Berkeley. She attended baking school at Cordon Bleu in Paris. An original member of recently begun to work on wedding cakes. Jenni cites her boss, Gail Norton of The The Chixx, she contributed her baking expertise to Dishing: Calgary Women Cook. Cookbook Co. Cooks as an excellent influence who has encouraged her to keep learning Rosemary is an advocate of higher standards of excellence in the baking world, and her through her participation in cooking classes and catering. One of those rare breed who superb baked goods attest to her abilities. She is an instructor at The Cookbook Co.’s knew what she wanted, Jenni plans to eventually open a catering business or Cooking Camp, Les Trois Eglantine in the south of France. specialized bakery of her own.

12 GAIL NORTON is the publisher of City Palate and co-owner of The Cookbook Co. Cooks. She is a wonderful cook, with a true palate and strongly honed instincts about what works. She is respected for her knowledge and her abilities with breads, grains and legumes, but there is much more to Gail the cook. An inveterate traveler, Gail’s current interest swings between French and Basque food. She’s one of the Chixx, too, as a contributor to the book Dishing: Calgary Women Cook and its sequel, Double Dishing. VISITING Gail also co-wrote the recently published Cooks in my Kitchen, Tales and Recipes from a Cooking School, as well as The Best of City Palate, 10 Years of Good Eats and Good Reads. Her companies – The Cookbook Co. Cooks, its store and its Cooking GUEST chefs School, began in a small 2nd floor space on 17th Ave, 20 years ago, and The City Palate, now in its 10th year of publication – are unique treasures that are appreciated for their vision and focus. Gail is taking cooking classes to a whole new continent with Les Trois Eglantine, The Cookbook Co.’s Cooking Camp in the south of France. BOB BLUMER CATERINA PIZANIAS is a native Athenian, an accomplished author, lecturer – and The Surreal Gourmet is a celebrity energetic Greek cook! Her cooking was inspired early in her life by the tavernas and and culinary personality noted for his kafeneia of Plaka, Athens’ bustling neighborhood at the foot of the Acropolis, and by the imaginatively whimsical fresh foods, spices, and flavours of the Aegean islands where she spent her summers. presentations and unusual cooking Caterina loves to cook for friends, and shares her knowledge of special foods and wines methods. His first book, The Surreal found only in Greece with the small groups of travelers she takes annually to Greece Gourmet: Real Food For Pretend Chefs, was greeted with glee, relief and gusto with her company The ArtExchange. She is also an active member of Slow Food as an instant classic by The San Fransisco Chronicle. His subsequent books, Calgary and the Greek Women of Wine organization. The Surreal Gourmet Entertains and Off the Eaten Path, have been wildly ALLAN SHEWCHUK goes from barrister to bad-ass cook in under five seconds. A wonderful celebrations of fun food that is nearly as notable as the wanna-be Italian, Allan is blessed with the passionate soul and palate of a man born to Toastermobile– an Airstream trailer with $50K worth of kitchen stainless and live in Tuscany. He enjoys traveling to his adopted homeland, always returning with two 8 foot metal slices of toast on top– that he used for three months to spellbinding tales of terrific meals and sights. His classes at The Cookbook Co. are promote the third book. Three television seasons and four cookbooks into perennial favourites, featuring Allan's romantic and informatively informal approach to his career as a culinary good guy, Bob is also a regular contributor to Cuisine, cooking as the ultimate expression of amore. a New Zealand mag, and also writes on occasion for Men’s Health, WineX, , , , , and , in WADE SIROIS began his cooking career under the guidance of Grayson Sherman at Maxim Canadian Living Food Arts Seventeen Wines and Vines Savoir Fare. After eight years at Savoir Fare, where he ultimately oversaw the catering reflection of his deepening involvement in the vast world of wines around the and restaurant kitchens, Wade is now co-owner and chef of Infuse Catering. He is an world. Recently, Bob ran in the Medoc Marathon, steadfastly hoofing past advocate of mentoring for young adults, and is the co-founder of The Culinary Treasure chateaux, grand cru wines and oysters en route to the finish line. Bob’s Hunt, entering its third year's hunt for the arcane, the obvious and the oddball tools and latest book, The Surreal Gourmet Bites, is his current raison d’etre. ingredients that help mark Calgary as a town with a growing cosmopolitan spirit. Don’t miss Bob’s class on Wednesday October 20... see page 5! “The Fiery Chef”, SHEFALI SOMANI, auspiciously nicknamed “Shef”, was born in Tanzania, although both parents are originally from Gujarat, India. Since her youth, Shef ANNA OLSON has taken a great interest in learning to cook from her mother, virtually coming of age in her kitchen. Over the years, as her student, Shef learned to make many family Anna Olson was born in Atlanta and grew up in Toronto, specialties, regional East Indian Dishes with an East African influence. baking often with her grandma and aunt. She studied politics and sociology at Queen’s University in Kingston, KEVIN TURNER, the new chef of Brava Bistro trained at the Cailfornia Culinary followed by a brief career in banking, where she soon Academy in 1994-95, later interning with the late Catherine Brandel, a highly respected realized that fractions in recipes interested her more chef at Chez Panisse. He worked as sous-chef for Chef Tracy Des Jardin and Chef Scott than percentages on financial reports. Anna followed went to cooking school Newman at Rubicon, a San Francisco restaurant famous for its French-Californian. A at Johnson & Wales University in Vail, , and worked in Texas and stint in the Corn Belt of America as Executive Chef at Black & Blue, Columbus, Ohio New Orleans before finding her way to Niagara. allowed Kevin to refine and apply what he had learned in California, putting his own stamp on French-inspired wine country cuisine. Anna joined Inn on the Twenty as a line cook, took over as pastry chef two years later. The fabulous seasonal ingredients in the Niagara region paired JULIE VAN ROSENDAAL, Calgary's reigning Queen of Lean, is a gifted baker who has turned her experience and passion into a culinary career as a restaurant consultant and with the daunting task of answering frequent requests for recipes from cookbook author. Her first book, One Smart Cookie: Low Fat Cookies, Squares, guests were the inspiration behind her first book, the Inn on the Twenty Brownies and Biscotti, combines her love of food with her talent for photography. A Cookbook. Since 2002, Anna has enjoyed the spotlight as host of Sugar, on prolific writer, Julie has several new books on the go. Food Network Canada. When she’s not on set, Anna travels with her husband, writes, develops recipes, teaches cooking classes, and donates her HEIDI WECHSELBERGER has forsaken dreams of fame and fortune in graphic design to time to worthy charitable causes. follow her passion – wine. She is an integral part of Metrovino, and holds the prestigious WSET Diploma in Wines and Spirits. Don’t miss Anna’s class on Thursday, September 23... see page 3!

JUDY WOOD has been a fixture in Calgary since the mid-’80s. She is widely respected ON OCKIN ONNIE HEWCHUK and liked as a funny, relaxed and supportive friend and colleague. Her food leans to the R “R ’ R ” S classic, no surprise in a chef who trained at La Varenne in France and then worked at According to Barbecue Secrets author Ron (“Rockin’ David Wood’s high-profile fine food shop in Toronto. Judy eventually settled in Calgary, Ronnie”) Shewchuk, “you’re not really serious about where she worked as chef of Sunterra before opening Savoury Cafe in 1998. Another barbecue until you’ve slept next to your cooker and media mogul, Judy is featured every Saturday on Global’s Saturday morning television used a bag of charcoal as a pillow.” Ron is never far scheduling, tucked in amongst the cartoons, comedians and curlers. Judy is a proud away from a grill or a smoker, whether he’s teaching member of “The Chixx,” Calgary’s all-women consortium of authors of Dishing: Calgary cooking classes, appearing as a guest chef on TV, writing articles for food Women Cook, and Double Dishing. She is an instructor at publications, or barbecuing up a storm on the competitive circuit. Ron The Cookbook Co.’s Cooking Camp, isn’t just a barbecue enthusiast – he’s Canada’s leading proponent of Les Trois Eglantine in the south of France. traditional, southern-style barbecue. As chief cook of Rockin’ Ronnie’s Butt Shredders, he’s led his team to victory in the last two Alberta Championships as well as a stunning upset victory at the 2001 Oregon State Open Barbecue Championship. The Butt Shredders have competed in the the American Royal Invitational in Kansas City (the “World Series of Barbecue”), and the most prestigious barbecue contest in the world, the Jack Daniel’s Invitational World Barbecue Championship, in Lynchburg, Tennessee,where they won second in the world for their barbecued pork shoulder in 2003. For more of Ron, check him out @ www.ronshewchuk.com Don’t miss Ron’s classes on Saturday, October 16 and Sunday October 17... see page 5!

13 CALGARY Calgary Wine Academy has been providing quality wine education since 1995. Our casual yet informative courses are designed Wine to turn a spark of interest into a life-long passion, or to help you make sense of all the Academy wine you’ve drunk in the past! Become 2004 inspired by-and more comfortable with this most fascinating of beverages.

Instructors Richard Harvey, Jordan Shuler and Heidi Wechselberger are qualified either by the Wine and Spirit Education Trust or the International Sommelier Guild.

Wine Academy Friday Evening Theme Courses

A CELEBRATION OF PORT Friday, September 24, 6:30 pm, $50.00 From Tawny to Ruby, from Vintage to Colheita, Port comes in styles to tempt every palate. Celebrate their differences in this intensive introduction to the pleasures of Port.

SIDE BY EACH: SYRAH/SHIRAZ Friday, October 22, 6:30 pm , $50.00 Same grape – radically different wines. Learn why Cote Rotie isn’t Aussie Shiraz in this tasting of six wines from the noble black grape, Syrah.

14 Wine Academy Classes

INTRODUCTION TO WINE LE TOUR DE FRANCE IL GIRO D’ITALIA

Sometimes it’s hard to figure out why you Cover the basics of French wine regions with Discover “Oenotria”, the land of wine, with enjoy a certain wine, much less decipher the this selection of intensive single-evening this selection of intensive single-evening information on its label! This series of 4 classes. Designed to fit your schedule, choose classes on the wine regions of Italy. Choose classes is designed to give you confidence in from any of 5 regions at $65.00 each or from Northern, Central or Southern Italy for choosing wine with a solid introduction to the take all 5 for $300.00. Six wines $65.00 each or take all 3 for $180.00. basics: how wine is made (including still, representative of each region will be tasted Six wines representative of each region will sparkling and fortified wines like Port and per class. Here’s what we’ll be offering: be tasted per class. Sherry), how to taste and describe it, and how to figure out what’s in the bottle from BORDEAUX NORTHERN ITALY the hieroglyphics on the label. There will be a Thursday, October 7, 6:30 pm Thursday, November 11, 6:30 pm guided tasting of over 20 wines to help you From right-bank to left-bank, from Cru We’ll discover wines from regions like Bourgeois to Grand Cru Classé, we’ll cover all Piemonte, with its brooding Barolo, to Trentino hone your skills–and make some delicious the bases of this most aristocratic of regions. and Friuli, where crisp whites are more likely, discoveries along the way! Dry white and red wines, as well as late to the Veneto, with its lively Prosecco and harvested sweet wines will be tasted. deep, heady Amarone. WEEK 1: TASTING AND TALKING (OR HOW TO SAY WHAT YOU’RE SIPPING) BURGUNDY CENTRAL ITALY Tuesday, September 7, 6:30 pm Thursday, October 14, 6:30 pm Thursday, November 18, 6:30 pm Whether for educational or purely hedonistic With its assorted climates, communes, Grand Brunello, Chianti, Supertuscans, Montepulciano reasons, knowing how to properly taste and and Premier Crus, Burgundy can seem a d’Abruzzo and Rosso Piceno–all names you assess what’s in your glass is an important daunting region. We will build on the basics are probably familiar with. We’ll delve more step in learning about wine. In this class, we’ll by studying specific areas, their wines and deeply into the wines behind the names as we learn the basics of tasting technique, and most why they are the way they are. Unlock the explore regions such as Toscana, Marche, importantly, we’ll start learning the vocabulary pleasures of Pommard, and Volnay et al., Umbria and Abruzzi. to describe our experiences. while exploring the overlooked treasures of this classic wine region. SOUTHERN ITALY WEEK 2: WHY AND HOW (OR WAITER, Thursday, November 25, 6:30 pm THERE’S SOME TOAST IN MY GLASS) ALSACE Once the source for most of Italy’s anonymous Tuesday, September 14, 6:30 pm Thursday, October 21, 6:30 pm plonk, there are fantastic wines to be Discover the hows, whys and wherefores of Nestled in France’s northeastern corner, discovered in the south – many offering great winemaking, as we cover all the bases from between the Vosges mountains and the Rhine, value as well. The quality and selection are still to sparkling to fortified wines. We’ll learn Alsace is a region of great natural beauty, a soaring, from traditionally-styled, powerful red where nature leaves off and technology takes tumultuous history... and capable of stunning wines to nutty whites to staggeringly modern over – and we’ll solve the mystery of how wines. From Grands Crus to regional bottlings, expressions from some of southern Italy’s those toasty aromas and buttery flavours discover what Alsace has to offer with this young guns. Join us as we uncover vinous ended up in your glass! exploration of her voluptuous white wines. delights in regions like Campania, Puglia, Sicilia and Sardegna. WEEK 3: WHAT’SINTHAT BOTTLE THE RHÔNE VALLEY (OLD WORLD VERSION) Thursday, October 28, 6:30 pm Course price is $65.00 each or all Tuesday, September 21, 6:30 pm Hermitage. Cote Rotie. Condrieu. Chateauneuf- 3 for $180.00. du-Pape. These are amongst the most highly In Europe, tradition and geology rule. Wine Course price includes all wines, and printed materials. labels from the so-called Old World are likely prized wines in the world... but what are they all to tell you exactly where the grapes in your about? Learn the secrets of these powerful reds wine came from, but the names of actual and sumptuous whites as we wind our way grape varieties rarely make an appearance. In from the oak forests of the north to the olive this class, we’ll taste examples from countries groves and scrub of the southern Rhône Valley. such as France, Italy, Spain and Germany and use clues from the labels to determine what LANGUEDOC-ROUSSILLON we’re drinking. Thursday, November 4, 6:30 pm Wild and mountainous in some parts, and WEEK 4: WHAT’SINTHAT BOTTLE embracing the dazzling beauty of the (NEW WORLD VERSION) Mediterranean coast in others, this is one of France’s most prolific wine regions. The grape Tuesday, September 28, 6:30 pm varieties are as varied as the styles of wine We’ll continue our exploration of wine labelling produced here. Join us as we taste our way in countries such as Australia, Canada, Chile through some of the best the Languedoc- and the USA. The grape variety is usually Roussillon has to offer. boldly stated on the label here, but that’s not all we’ll learn as we taste our way through a New World lineup! Course price is $65.00 each or all 5 for $300.00. 4 week course is $240.00 per person. Course price includes all wines, and printed materials. Course price includes all wines, and printed materials. 15 Jerry Chong 11-1:30 THE ARTFULTABLE Debi Nielsen 11-1:30 LOW-CARB COOKING Lisa Krasnow 2-4:30 VENTURESOME VEGETARIAN Julie VanRosendaal 11-1:30 DESSERTS DECEPTIVE 2:30-5 RosemaryHarbrecht WITH BRÛLÉE HOLIDAY BAKING 11-1:30 JudyWood FRENCH COUNTRYSIDE COOKING FROMTHE HANDS-ON RUSTIC 2-4:30 This classisrepeatedat Judy Wood 11-1:30 D’OEUVRES FREEZER HORS HANDS-ON noon-5 BIRTHDAYPARTY! 20th THE COOKBOOKCO.COOKS Julie VanRosendaal 11-1:30 D’OEUVRES LOW-FAT HORS Rockin’ RonnieShewchuk 11-1:30 GRILLING ESSENTIALS THANKSGIVING Debi Nielsen 11-1:30 LOW-CARB COOKING U O U E H R SAT FRI THU WED TUE SAT MON FRI SUN THU WED TUE MON SUN U O U E H R SAT FRI THU WED TUE MON SUN october 04 62 82 30 29 28 27 26 21 41 61 18 17 16 22 15 21 14 20 13 19 12 24 01 21 41 16 15 14 13 12 11 17 10 12 32 52 27 20 26 19 25 18 24 30 17 23 29 16 22 28 15 21 14 3456789 7 Judy Wood 6:30-9 POTATOES SWANKY MEATAND Shefali Somani 6:30-9 FIERY CHEF RESERVED Wade Sirois 6:30-9 LESSER CUTSOFMEAT BEYOND TENDERLOIN: corporate event for yourprivateor This eveningisavailable 6:30 BOOK LAUNCHPARTY AT HOME THE CURIOUSCOOK dee Hobsbawn-Smith’s RESERVED THANKSGIVING Desmond Johston 6:30-9 AN ENTERTAININGMENU FROM ACHEF’STABLE: Giuseppe DiGennaro 6:30-9 FROM ILSOGNO AN ENTERTAININGMENU RESERVED David Cox 6:30-9 MENU A MEDITERRANEAN 25 819 18 8910 1 TOUR OFITALY David Cox 6:30-9 FABULOUS MENU MUSINGS ONA Andrew Keen 6:30-9 FEAST! CELEBRATE! ENTERTAIN! Jenni Neidhart 6:30-9 CHOCOLATE A PASSIONFOR Glen Manzer 6:30-9 MENU A SEASONAL John Donovan 6:30-9 A MENUFROMDIVINO RESERVED Karen Miller 6:30-9 WHICH WAY POULTRY EVERY Kevin TurnerandMetrovino 6:30-9 (AND BIGWINETOO) BIG CITYCOOKING Richard Harvey 6:30 PM (New Worldversion) What’s inThatBottle INTRO TOWINE WINE ACADEMY Richard Harvey 6:30 PM (Old Worldversion) What’s inThatBottle INTRO TOWINE WINE ACADEMY Richard Harvey 6:30 PM Why andHow INTRO TOWINE WINE ACADEMY Richard Harvey 6:30 PM Tasting andTalking INTRO TOWINE WINE ACADEMY Allan Shewchuk 6:30-9 62 82 30 29 28 27 26 23456 7891011 BY COCKTAILS ENTERTAINING INSPIRED Geoff Last 6:30-9 OF NAPLES FOOD ANDWINE Bob Blumer 6:30-9 GOURMET BITES THE SURREAL Rogelio Herrera 6:30-9 MENU AN INSPIREDLATIN Patrick Dunn 6:30-9 THAI COOKINGCLASS Judy Wood 6:30-9 ENTERTAINING FAST APPETIZERSFOR dee Hobsbawn-Smith 6:30-9 FROM SPAIN INSPIRED SAMPLERS BASQUE BITES: RESERVED Wade Sirois 6:30-9 Glen Manzer 6:30-9 FROM ACHEF’STABLE Allan Shewchuk 6:30-9 TOUR OFITALY Geoff Last 6:30-9 PIEDMONT FOOD ANDWINEOF RESERVED 20 Richard Harvey 6:30 PM Southern Italy IL GIROD’ITALIA WINE ACADEMY Richard Harvey 6:30 PM Central Italy IL GIROD’ITALIA WINE ACADEMY Richard Harvey 6:30 PM Northern Italy IL GIROD’ITALIA WINE ACADEMY Richard Harvey 6:30 PM Languedoc LE TOURDEFRANCE WINE ACADEMY Richard Harvey 6:30 PM The RhôneValley LE TOURDEFRANCE WINE ACADEMY Richard Harvey 6:30 PM Alsace LE TOURDEFRANCE WINE ACADEMY Richard Harvey 6:30 PM Burgundy LE TOURDEFRANCE WINE ACADEMY Richard Harvey 6:30 PM Bordeaux LE TOURDEFRANCE WINE ACADEMY Karen Miller 6:30-9 WEEKNIGHT SOLUTIONS REAL LIFECOOKING: Anna Olson 6:30-9 SUGAR Gail Norton 6:30-9 LENTILS BEANS, GRAINSAND 12 23 22 21 11 23 Caterina Pizanas 6:30-9 COOKING CLASS A GREEK OUZO: ACCOMPANYING Heidi Wechselberger dee Hobsbawn-Smithand 6:30-9 PAIRINGS FOOD ANDWINE 6:30 PM and RichardHarvey Gail Norton,PamFortier, OF SOUTHERNFRANCE COMFORT FOODANDWINE SPECIALITY DINNER Chris Halpin 6:30-9 COOKING CLASS HANDS-ON COUPLES FRIDAY NIGHTOUT: Pam Fortier Gail Nortonand 6:30-9 SIMPLE FRENCHFARE Richard Harvey 6:30 PM Side byeach:Syrah/Shiraz WINE EVENT corporate event for yourprivateor This eveningisavailable Chris Halpin 6:30-9 COOKING CLASS HANDS-ON COUPLES FRIDAY NIGHTOUT: Richard Harvey 6:30 PM A CelebrationofPort WINE EVENT Andrew Keen 6:30-9 WITH SALMON CONTEMPOARY WAYS Cinda Chavich 6:30-9 THE GIRLCAN’TCOOK september 04 november 04 425 24 12 12 HANDS-ON THAIMENU dee Hobsbawn-Smith 10-1 KNIFE SKILLS2 2-4:30 AndrewKeen WITH SHELLFISH HAVING YOURWAY 10-12:30 ChrisHalpin BRUNCH WORKSHOP WEEKEND INDULGENCES: 2-4:30 The MysteriousEgg CRAFT OFCOOKINGIV 10-12:30 The BalancingAct CRAFT OFCOOKINGIII dee Hobsbawn-Smith’s 2-4:30 Sauces &Salsas CRAFT OFCOOKINGII 10-12:30 Herb &SpicePrimer CRAFT OFCOOKINGI dee Hobsbawn-Smith’s 2-4:30 deeHobsbawn-Smith FLAVOURS FORCDN.COOKS HANDS-ON MIDDLEEASTERN Chris Halpin 10-12:30 WORKSHOP HANDS-ON FILO 2-4:30 Braising CRAFT OFCOOKINGIV 10-12:30 Poaching &Steaming CRAFT OFCOOKINGIII dee Hobsbawn-Smith’s 2-4:30 Sautéing &Pan-Frying CRAFT OFCOOKINGII 10-12:30 Stocks &Soup-Making CRAFT OFCOOKINGI dee Hobsbawn-Smith’s Rockin’ RonnieShewchuk 2-4:30 HIGH STEAKSCOOKING 10-12:30 FOR HOLIDAYGIFT-GIVING KITCHEN KIDSGETREADY THANKSGIVING Aki Fujita 2-4:30 HANDS-ON SUSHI-MAKING Brent Lloyd 10-12:30 ENTERTAINING FAST ENTREESFOR Judy Wood 2-4:30 FARMHOUSE HANDS ONTUSCAN dee Hobsbawn-Smith 10-1 KNIFE SKILLS1 Patrick Dunn Rockin’ RonnieShewchuk 2-4:30 HIGH STEAKSCOOKING 2-4:30 dee Hobsbawn-Smith 6:30 PM KITCHEN COOKS INMY SPECIALITY DINNER 6:30 PM WITH THECHIXX DISHING SPECIALITY DINNER 13 (403) 262-3322 (403) 265-6066 2 -11 AVESW 722 CALGARY, AB T2R 0E4 PHONE

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