Eat Alberta 2014 – come make soup (and lots of other great food!)

One of my favourite food events of the year is fast approaching.  Eat Alberta is a celebration of great food, cooking and local producers.  With 10 tracks to choose from, there are amazing classes and delicious tastings to suit everyone, including breaking down chicken; making cheese; cider making; and cooking up curry.

I’ve been invited to teach once again, and this year it’s Scratch Soups, part of the Honey Berry and Black Currant tracks.


Italian Minestrone Soup

My cooking class students and viewers of my segments with Bridget Ryan on Breakfast Television are familiar with my style – have fun cooking, don’t take it too seriously, and prepare delicious recipes with fresh ingredients that are quick and easy to make even on busy week nights.

Some stocks and broths can take hours to coax full flavour out of bones and marrow.  That’s one way to start a soup.  The other way is to take cues from different cuisines – Thai, Mexican and Italian among them – delicious scratch soup can be made in under 45 minutes; I’ve done it in 20.

Cooking Class - you make everything

(image is courtesy Ewa Piecha Photography)

All my classes are hands-on and students get to go home with food to enjoy during the week (you can see my list of upcoming classes by clicking here).

The Eat Alberta class will be no different.  After a quick bit of theory, students will then make their choice of either a scratch Thai soup broth or a scratch Mexican/Tex Mex broth (and get both recipes to take home, plus a few others, plus more on my companion recipe blog at  It will be fast-paced and lots of fun.

Click here to register today because the tickets sell out quickly.  Hope to see you there!

Black Bean Soup

(image courtesy FoPhotography)


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