cindy’s cooking classes
One of our favourite chefs, Cindy Lazarenko, is offering a series of cooking workshops, starting with a two-day Kid’s Cooking Camp (ages 12-16) February 26 and 27. Not only will they learn to make fresh pasta and gnocchi, but also sauces, knife skills, hospitality basics and kitchen teamwork skills. Families are invited to stay for Friday night dinner to enjoy the result. At Culina Famiglia, 10821-95 Street. Tix: $135/p.
cook like a girl fundraiser for win house
Members of the Edmonton food and drink community are donating their talent, time and product to create support for those who need it most. The Cook like a Girl Fundraiser for WIN House is at Rosewood Foods (10150 100 Street), Sunday, March 8. It’s quite the lineup—Lasha Gust (High Dough, bread course); Leontine Funtasz (Rosewood Foods) with Piper Robinson (Bar Clementine); Kathryn Joel (Get Cooking) with Jennifer Kerr ((Partake); Tamara Solon (private chef), Keshia Obin (Woodwork); Amy Dron (private chef), Lucia Rodriguez (Bar Henry, Bar Bricco); Davina Moraiko (private chef), Lola Rudd (River City Revival House); Chantal Prince (Pip), Alyssa Smith (Olia); Rosalba Colangelo (Tulip Sandwich Shoppe, La Rosa Catering), Mackenzie Hanna (Kin); Toni Saric (Burdock & Shoal Catering, Shannon Kirwin (Olia); Camila Abalos (Barako Bistro), Jade Rickey Krull (Mimi); Brittany Stoney (Olia) with Cheata Nao (Color De Vino). The 10 paired courses reflect their unique voices, techniques and perspectives. The result? An evening designed to be shared and celebrated. Tix: $187.80/p. Don’t miss it!
color de vino’s next varietal tasting
Learn all about Sauvignon Blanc and Tempranillo at number two in Color de Vino’s new varietal tasting series, 6pm, Wednesday, March 11 at Color de Vino (9602 82 Avenue). Tix.
chef alex kim is in the house
CCC champ chef Alex Kim is NAIT’s 2026 Hokanson Chef in Residence. This is especially exciting as it’s a homecoming of sorts, chef graduated from NAIT’s Culinary program in 2011. “Coming back as the Hokanson Chef in Residence is deeply meaningful,” says chef. “It gives me the chance to share my knowledge, connect with students and celebrate the craft. I hope to encourage young chefs to pursue excellence, stay curious and always honour the ingredients they work with.” From March 23-27, Chef Kim, the culinary director at Five Sails in Vancouver’s Pan Pacific Hotel, will work with the students during hands-on lessons, presentations and demonstrations. You can experience NAIT’s Chef in Residence program at lunch and dinner, Tuesday, March 26 and dinner on Friday, March 27. Call Tanya at 780-471-8676 to book.
recipe of the week: chef daniel costa’s peposo
Now, this is cold weather food. This simple and satisfying Tuscan dish by chef Daniel Costa has only five ingredients. So easy too, let it braise in the oven for the afternoon while you shovel.
