Filed in Blog • Featured

Kombucha Workshop

By royal372 Comment

Kombucha is a fermented tea, rich in probiotics and beneficial enzymes.  This ancient drink is thought to have many health benefits:
digestive aid, immunity booster and detoxification enhancer.

Learn about the health benefits of kombucha, sample different batches, and go home with your own SCOBY and tea to start your own batch of
kombucha.   We will also be exploring how to use kombucha in the kitchen; we will sample a variety of kombucha culinary creations.

Register for the Kombucha Workshop

kimchi
Filed in Featured • Classes

Kimchi Class

By royal372

Have you wanted to make your own kimchi (fermented Korean sidedish)?  Join us in September to make your own batch – ready to take home and ferment.

For more information and to register

http://stircookingschool.ca/event/kimchi-class-fermented-korean-sidedish/

cabbage • daikon • digestion • ferment • fermented foods • kimchi • Korean • nutrition • spicy
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Very Berry – Cooking Class

By royal372

Sip, Sample, Savour and Stir with Berries!
Wednesday, July 30th 6-9pm  Costin Hall, Lantzville

Join us as we take those delicious, nutritious summer berries to a new level, in every course of your meal in unique and surprising applications.   This cooking class format involves demo and class participation followed
by a four-course dinner featuring berries in all their glory.

For more information and to register http://stircookingschool.ca/event/berry-cooking-class/

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Rubs, Marinades/Sauces and Dressings

By royal372 Comment

Wednesday, July 2nd 10am – 1pm Costin Hall, Lantzville

Summertime…. Lets make the living easy! Join us and stock up for innovative summer grilling and seasonal salads!  Lunch provided!

Class Cost:  $84/person

Participants will make, taste and take home * 2 rubs   * 2 marinades    *2 dressings

See Events Page to register.

http://stircookingschool.ca/event/rubs-marinadessauces-dressings/

Filed in Blog • Classes

Guest Chef – Don Genova

By royal372

A Celebration of Local Food  Guest Chef Don Genova Tuesday, June 17 6-9pm  Riso Restaurant, Lantzville

Don will preparing 5 dishes featuring local ingredients from his newly-released book Food Artisans of Vancouver Island. $85/person – includes a signed copy of Food Artisans (or $150 per couple – includes 1 book)

To find out all the details about the class: http://stircookingschool.ca/event/celebration-local-food-guest-chef-don-genova/

To learn more about Don Genova:

http://dongenova.com/

http://blog.dongenova.com/

Cooking Class
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Why Take a Cooking Class?

By royal372
  1. Learn new skills in the kitchen.
  2. Connect with others who are keen to learn about food and cooking.
  3. Improve your health.
  4. Become inspired and confident to create meals in your own kitchen.
  5. Acquire simple, nourishing recipes that you can use for years to come.
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Kind words about STIR…

By royal372 Comment

“Absolutely loved the Rawkolates Workshop tonight! I learned so much and the chocolate is the best ever.”

Colleen Koot

“I was thrilled to be invited to participate in the Superfood Snacks class put on by our Stir Cooking School. I met eager ladies wanting to learn new and fresh ideas for healthy snacks for our families. I received lots of nutritional tips and how really easy it is.

This is a great school to have fun and learn new foods and processes for healthy eating.

Great class Ladies and thanks for sharing your healthy knowledge!”

Mary Alyward

“The Kombucha workshop with Kelli was great! Informative, fun, way easier than I
thought, and the best part, getting to take home your own SCOBY mother. ”

Paula Hills

STIR_BlackBean-7325
Filed in Classes

Black Bean Bonanza Cooking Class

By royal372 Comment

February 19 th /2014

Wow! 100 cups of beans later! What a Black Bean Bonanza!

On a chilly February evening 8 women gathered to make Black Bean

Dishes to entice even the fussiest bean eater. We chopped, diced and

stirred for 4 hours with lots of laughs and of course…”bean jokes.”

[the great thing is that if you follow STIR’s bean preparation plan

you can totally reduce the issue of gas production] Yeah!

Participants learned about nutritional, fiber and flexibility of this little powerhouse bean as well as how to prepare it in the most flavourful way!

After all the work the group sat down to a delicious meal of Black Bean Chili[with

chocolate and beer], Southwest Black Bean and Sweet Potato Salad and Black Bean Brownies[you would never know they contained beans and quinoa].

Tired and satiated…everyone took home servings for a family of 4 these delicious dishes.

STIR_rawkolates-1878
Filed in Classes

RAWkolates – Raw Chocolate Class

By royal372 Comment

February  4/2014

A night of chocolate decadence! In the funky kitchen of the BUZZ Coffee shop, we welcomed Vida to STIR Cooking School to teach us how to make the raw chocolates she is so famous for.

Vida uses only the finest, fair-trade cacao, followed by top-quality ingredients that end up as RAWkolates savoury and sweet delights. We  wine-paired the chocolates with light sweet whites, dark, rich reds, finishing off with blackberry dessert wine.

Participants helped Vida temper the chocolate and chose molds to pour their creations into. Additions of chopped almonds, goji berries and coconut personalized their delicious goodies that many were hoping but not optimistic, would last for Valentines day! Thanks to Vida for an amazing class.

You can check out RAWkolates at your local farmers market.

https://www.facebook.com/rawkolates

Filed in Classes

Vegetarian Soups and Stews

By royal372 Comment

January 29/2014

This heart and soul warming class featured three amazing soups/stews that can be enjoyed as a main course for a hungry family or used as sauces or bases for other dishes.

We made Coconut Miso Cauliflower, Mediterranean Multi-Bean and West African Peanut Soup.  The group rolled up their sleeves and dove into chopping, sautéing and pureeing. Before long the kitchen was filled with the most delicious smells and tummys were rumbling as bubbling pots of soup were carefully stirred.

Laughter and stories of favourite soup recipes filled the air as the hard working group finally sat down to taste the steaming bowls of goodness. We tried the peanut soup as a sauce on faro with cilantro and avocado. Participants learned about miso, a fermented soybean paste, and its many applications .We also learned how to make a tasty Marathon Vegetable Stock you can make in your slow cooker, so simple and handy! Satisfied and tired, everyone filled up their containers and packed up their three soups to take home to their families.