The Good Earth Cooking School

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May

Saturday, May 2, 2009 • 12 noon to 3 pm
Honey Business
with Isa DiIorio, Resident Chef, The Good Earth Cooking School

Bees play an enormously important role on our farm. Isa plays with the end product- honey- throughout the menu. We’ll do a honey tasting and use some honey from our pollinating bees. Now that’s even better than a 100 mile diet!

Sunday, May 3, 2009 • 12 noon – 3 pm
From Plough to Plate
with Jason Williams, Sous Chef, Treadwell Farm to Table Cuisine

Local markets and farm fare are at very core of Treadwell Farm to Table Cuisine. Jason brings the flavours of the season to life in his simple yet refined menu.

Saturday, May 16, 2009 • 6 pm – 9 pm
The delecTable Dinner Series – delecTable Spring – SOLD OUT!
with the Chefs at The Good Earth Cooking School

Join us for a special evening as our chefs prepare a delicate, multi-course tasting menu celebrating the fresh flavours of spring. Enjoy an elegant evening in our garden. More details will be available closer to the event (i.e. we'll have a menu for you!). Please check back with our Upcoming Events page, or sign up for our e-newsletter and you'll receive the menu in your inbox!

Saturday, May 23, 2009 • 12 noon – 3 pm
Here We Grow Again
with Patrick Engel, Executive Chef, The Good Earth Cooking School

We wait all winter with great anticipation for that moment when spring arrives. Isa designs a menu incorporating all the early offerings from the earth – asparagus, sweet succulent peas and many other fresh spring flavours.

Sunday, May 24, 2009 • 12 noon – 3 pm – SOLD OUT!
Poetry in Ocean
with Keir Roy, Sous Chef, Inn on the Twenty Restaurant

Keir casts out his net and creates a wonderful menu celebrating the flavours of the sea. Aquaint yourself with new ideas to enjoy fish as a menu staple.

Saturday, May 30, 2009 • 5:30 pm – 9 pm
Cellar Belle
with Sue-Ann Staff, Wine Maker, Cork Dork & Goddess of the Grape
& the Chefs of The Good Earth Cooking School

Sue-Ann comes from a sixth generation family of grape growers. An accomplished wine maker and with plans afoot for her own boutique estate winery, Sue-Ann compares the nuances of wine from the Twenty Valley with the wines from the Niagara on the Lake area. This event affords the curious winemaker “wannabe” with an inside peek into what it takes to enter this seductive profession. Be charmed by Sue-Ann’s warm personality and awed by her knowledge, talent and accomplishments!

Sunday, May 31, 2009 • 12 noon – 3 pm
Out to Graze
with Michael Price, Executive Chef, LIV Restaurant, White Oaks Resort & Spa

Grazing at a cocktail party or reception is some people’s idea of heaven. Chef Mike, creates a number of small, tapas size dishes designed for grazing – just in time for summer and a more casual take on entertaining.

Class size is limited to 12 individuals and is offered on a first come, first served basis. The cost is for our regular 3-hour demonstration classes is $135 per person (taxes included).

Please note that these events are tasting menu style dinners and wine seminars. The cost is $135 pp all taxes and gratuities included

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