Local Food Cooking Classes

How do you eat locally in the winter?

Food Action Committee members are regularly asked this question. In fact, we’ve noticed a lot of interest in learning how to use local ingredients in new and interesting ways.  So, in the interest of building skills and inspiring minds (and stomachs) the Ecology Action Centre piloted a local, seasonal cooking course.  

The classes were held January 22, 29 and Feb 3, 2009 at Mount Saint Vincent University. The instructors, Sarah Bennetto-O’Brien and Owen O’Brien, are very passionate about cooking and guided the participants through a yummy menu that was healthy, delicious and seasonal! 

The following is the menu for each class.  Click for a pdf of the recipes.

Class One:

Roasted Chicken

Sauteed Carrots

Baked Squash

Honey Roasted Potatoes

Cranberry Sauce

Apple Crumble Pie  

Class Two:

Roasted Beet and Crumbled Goat Cheese Salad

Jacob's Cattle Bean Soup

Parsnip and Blue Potato Chips

Blueberry Grunt  

Class Three:

Hook and Line Haddock

Mushroom & Daikon Risotto

Sauteed Brussels Sprouts

Maple Mousse  

We received positive feedback and we are hoping to offer cooking classes on a more regular basis.   Thank you to Mount Saint Vincent University for donating kitchen space for the class, to nursing interns, Tawnya Walsh and Anna Drapeau for the coordination, and to Sarah Bennetto-O’Brien and Owen O’Brien for volunteering to teach.