I created a summer cooking course calendar for 2010 that is diverse and bound to catch the attention of those with varying interests. I know there may be improvements along the way as themes and menus get fine-tuned. Below are some tidbits on my philosophy and my upcoming classes.
I started teaching cooking classes in 1990 and have been teaching here at Chapman's Landing since 2005 and every year it gets busier for me so that is a good sign.
I was curious to see where my customers came from last year so I went through my records. Astorville, Callander, Commanda, Corbeil, Kitchener, Mattawa, Metcalfe, Milton, Mississauga, North Bay, Ottawa, Parry Sound, Pickering, Powassan, South River, Sudbury, Temagami, Trout Creek and Toronto!
I continue to promote the S.L.O.W. Foods movement. Sustainable, seasonal, local and wild foods. My menus feature local foods and foods from my own garden.
The wild part of the acronym is that I inspire guests to pick edible wild foods that are safe to eat, plentiful, free and easy to incorporate into the diet. Below is a photos of the staghorn sumac I was out picking late summer that I use in teas, punches and a variety of dishes.
Now a lot of my classes are gluten free and some are entirely new. Most ethnic cuisines don't use much wheat so people really won't notice a difference. My gluten free focus came from a problem that I was having with food allergies and also a request from a local dietitian who sees many clients that have to avoid gluten for celiac disease. The classes also suit those who want to explore the world of the "minor" grains and incorporate non-wheat options into their diet.
I hope to see you in Nipissing village in 2010!
Yours in good taste,
© Nancy Guppy, RD, MHSc www.chapmanslanding.com