Learn Pasta from the Master! Local, Michelin-trained Chef Ryan Zuvich, of Hilltop and La Stella fame, will teach our March Guest Chef class. Ryan will enthrall and inspire us with 3 different pasta styles and their flavour-rich accompanying stuffing and sauces. Ryan brings a wealth of award winning global knowledge to the STIR Cooking Class series.
Let’s face it, there are a lot of things worse than that dreaded tickle at the back of your throat and the accompanying watery eyes and runny nose. However, seasonal colds and bugs are unpleasant and no one wants to have one or spread the dreaded condition to friends and family!
Here are a few of the immune busting foods that can help fend off those nasty germs…
Dietary Vitamin D offers some protection from upper respiratory infections like cold and flu. Fresh or canned salmon is a reliable source of Vitamin D; add salmon to sandwiches, soups, tacos, pastas.
Ramping up the pro-biotics is another good way to ward off the bugs. Friendly gut critters found in fermented foods can lessen the risk of the sniffles and symptoms.
These little powerful seeds are chock full of zinc, magnesium and iron. Keeping your protein up and adding zinc can lessen the duration of the cold.
Forget the orange juice, this delicious southern fruit offers an entire day’s worth of vitamin C. A regular source of Vitamin C keeps immunity in top shape.
5)Barley and Oats
Called Beta-glucan, the soluble fiber in these amazing grains can rev up your immune system and shorten the duration of symptoms.
Want to learn more about Immune boosting foods and drinks?
Come to our Immunity Foods Class Thursday, January 25th, Pomme, 7-9pm.
In this interactive workshop learn how to incorporate fresh and dried turmeric into your everyday meals and snacks. Discover how this golden rhizome can help with many health conditions as well as improve your general well-being. STIR will demonstrate recipes from sweet to savory, and provide samples and recipes.
Go home with your own jar of turmeric chai tea mix.
This class is gluten-free and vegetarian. 10% off store-wide.
You will learn 2 broth methods; a Vegan and a Chicken version of Vietnam’s famous dish as well as how to make spring rolls and dipping sauce. These authentic recipes come to us from a famous chef in Hanoi.
Pronouncing Pho correctly ,especially when in Vietnam, will reward you with a delicious, aromatic bowl of comfort food.
If you haven’t tried this tasty national dish from Vietnam you are in for a treat.
PHO starts with an amazing complex flavoured broth and ends up in your bowl filled with noodles, protein ,and crunchy, spicy ,tangy condiments.
PHO is held as a reflection of the daily life of the peasants tracing back to the Hanoi area in the 19th century.It is believed to be a culinary merge with the French stew Pot au Feu the Vietnamese pronounced as Pho. Prior to the French Colonization ,the Vietnamese did not slaughter their cattle.The French added the cow as a protein source and by the 1920’s beef or water buffalo in Pho was the norm and chicken was added soon after.
When I was in Vietnam last year I was able to obtain an authentic Pho recipe at a very well respected restaurant in Hanoi.I am excited to share it with you!
Join us on Tuesday, November 28th and learn how to make your own Chiken and Vegan Pho .
We will also make Vietnamese rice paper rolls and dipping sauce.
This is a great use of kimchi, especially your older kimchi that you want to use up when it’s time to make a new batch. Serve with tortilla chips or other dippers for a quick, easy and delicious snack.