Cooking Demos

Cooking Demonstrations

Community Food Advisors- 11:45-12:15

Presenters: Janet Scott & Heather Kepran

Description:
For a healthy start of the day: Join Janet Scott and Heather Kepran for a quick and healthy breakfast smoothie demonstration with seasonal fruit. Try a sample and gather ideas for your favourite summer smoothie.

From These Roots – 12:45-1:15

Presenter: Krista Harrington

Description: "There is nothing better than a homemade pickle...you will be amazed at difference in flavour and colour! (no neon green ones here!) Enjoy a classic pickle workshop and learn how to preserve the perfect pickle. On the Menu: Brine making, pickled Ontario asparagus
Bio: Krista Harrington
Krista’s culinary adventures began with an early interest in sustainable and urban agriculture. In her early teens she started an organic market garden called "This Little Piggie Market Garden" and since sales did not reflect her enthusiasm she was left with an abundance of produce at the end of the summer. Krista’s grandma taught her how to make that produce last all year long--through the art form of canning. Krista’s passion for ecology and cooking was brought together and “From these Roots”, a local jam & preserves company, was born.

Garnishes – 1:30-2:00

Presenter: Susan Dimma

Description:
Join Chef Susan and her assistant Peter (Garnishes for Kids student) in making fresh spinach pesto. This versatile and flavourful pesto is delicious on naan, pizza, chicken and of course with pasta!

Bio: Chef Susan Dimma BASc, Personal Chef and Owner of Garnishes Personal Chef Services and Garnishes for Kids. After 25 years in the day care field, a passion for cooking for people led Susan to Liaison College in Kitchener to become a personal chef in 2009. The personal chef service has also branched into Garnishes for Kids Culinary Camps held several times a year in Guelph and Kitchener. Private lessons and  courses taught through Continuing Education are some other services offered. With childhood and adult obesity and diabetes on the rise, Chef Susan is dedicated in teaching grocery shopping skills, label reading, and 
preparing snacks and meals from scratch using fresh, local ingredients through these services.

Bernardin 2:45-3:15

Presenter: Emerie Brine

Description:

“Chef Emerie Brine from Bernardin has been making jams and jellies for many years. Come join him at the cooking stage  while he demonstrates how simple and easy it is to preserve the very best of the harvest and the first berries of the season.  He will show you how to preserve safely some Strawberry Jam, as well as a few handy tricks to help you preserve lots of fresh fruits and veggies for the rest of the year.”

Bio:
For Chef Emerie Brine, the love of fresh food started as a young child. Growing up on a farm on the east coast, Emerie shared in the toils of his large family garden. As one of eleven children, home canning was a yearly tradition in his home, not only providing nutritious foods at a busy table, but acting as an avenue for the creative palate of a budding chef.
Emerie credits his mother with his love of food. “Until my youngest brother and I started school and my mother returned to work, I had no idea that you could purchase sliced bread, meats, and cereal at a store. Everything my family ate came directly from the farm”.
While Emerie’s roots are firmly planted in the country, he now enjoys the opportunities that urban life in Toronto provides. The global food market allows for experimentation and a full year of culinary fun. However, Emerie’s belief in the value of “fresh-picked” foods makes his partnership with Bernardin a natural.
An alumnus of Kraft Foods – Emerie worked both as a Food Technician and a Consumer Relations Associate – he is an expert in the tastes of the Canadian palate. His own catering company specialized in dietary-needs menus, and after a proud 3-year service as chef for the Royal Canadian Air Force, Emerie has mastered the efficiencies that preserving can provide.

As the chef for Bernardin, Emerie is looking forward to continuing to experiment with new recipes for home canners. “As a child, my family picked, pickled and canned every possible fruit and vegetable that we grew. Now, with the abundance of herbs, spices and vinegars available, we can add some zip to traditional recipes, and create new taste combinations that will become family favourites”.
Watch for Chef Emerie’s new recipes featured on our updated website coming in 2009.  He is also available to do some canning demonstrations for groups who are interested in learning more about safe home canning for fairs, cooking schools, etc.

Child Care Cook Book – 4:00-4:30

Presenter: Jackie Dippel & Emily Richards

Description:
Join local Child Care Cook Jackie Dippel and food writer Emily Richards as they put together snacks and meals using fresh local ingredients that are made for our children in the community child cares. Showcasing recipes from Child Care Cooks Cookbook such as Honeyed Yogurt Fruit Salad, Rapini Frittata and Rhubarb Lunar Cake. All must have recipes for a great start to summer. Come check them out!

Bios:
Emily Richards:
Highly experienced and well-regarded Professional Home Economist, Emily Richards has an extensive know-how in the Food Industry which is strengthened with her Bachelor of Science, Home Economics specializing in Food and Nutrition from the University of Western Ontario and over 15 years experience in the food world.

Emily has authored and co-authored 3 cookbooks and continues to create recipes for notable Canadian magazines and companies. As she works on her next cookbook, which will help families enjoy weeknight meals and also bring the casual kitchen entertaining experience with friends to homes across the country.

Emily continues to appear across Canada presenting recipes, easy cooking and entertaining ideas, always promoting her passion for food and inspiring people to get in their kitchens and cook!

Jackie Dippel:
Jackie Dippel is a Child Care Cook who currently works at Campus Child Care Co-operative of Guelph. She is a graduate of the Dietetic Technician Program at Conestoga college in 2008.
Jackie recently recieved acknowledgement for her recipes published in the Child Care Cooks Cookbook, edited by Elizabeth Baird and Emily Richards.
In her spare time, Jackie enjoys cooking, baking and entertaining for Family and Friends as well as creating vegetarian dishes with fresh and local ingredients.