This is our 15th session. New recipes. Great ideas. Wonderful food. If it should have had wheat, we make it gluten free. Where's the bread? Have we got bread items....in pretty much every class, whether it's a wrap, a bagel, a bun, a pizza. White sauces, homemade perogies this session, pastry crust, fish and chips. Egg rolls in the appetizer class. Around 40 recipes get made in the 6 sessions. All in my dedicated Gluten-Free teaching kitchen in the Glebe. Join us.
Wed. Nov. 2 - Appetizers (includes egg rolls and wraps this session)
Mon. Nov. 7 - Breakfasts (includes bagels this session)
Wed. Nov. 9 - Cakes and Cookies (includes shortbread this session)
Mon. Nov. 14 - Main Dishes (includes fish and chips and perogies)
Wed. Nov. 16 - Breads (includes pizza)
Mon. Nov. 21 - Desserts (includes tri-level brownies this session)
register at pce@magma.ca or call 613-237-1515
People who complete this class typically no longer cheat on their diet and have the entire family eating the same meals afterwards.
Class time is from 7:00pm - 9:30pm
*Please note that if you wish to take one class only the cost is $65. per class and includes a Q/A session from 6:30-7:00pm
Private classes are 3 hours and cost $200 (for up to 2 people - each additional person is $75) in my kitchen. Menu is specially selected.
Dinner party classes are $300. in your home
Catering available. Private baking available.
If you are only able to make either a Monday or Wednesday please contact me to work out the schedule with the next class that's up and coming.
If you would like to join once the class has already started, with availability you may do so and add the next classes into your missed ones.
Please see a large selection of samples of what we have made in class over the years on our facebook page: The Joy of Gluten Free. It should be open for public viewing: http://www.facebook.com/#!/pages/The-Joy-of-Gluten-Free/115895621816236 Like us. Help spread the word!!
There are some special surprises planned to participants this session. We have been working hard on several business projects. Join us. Smiles, Susan
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Buttertart muffins
you will never go back to regular muffins
Pork, Fig, Mushroom Quesadillas
Mouth watering like you would not believe
Blueberry pie
The real deal - just scrumptious
Sorghum French loaf/Classic White bread
fresh for days - light and fluffy, dairy free, egg free sorghum
Cinnamon Raisin Buns
Shared this one. Ate 5 before it. Felt like I had waited my whole life for that moment. Do you know what I mean?
Shortbread
The new recipe - exactly like the old one that had wheat - no wheat - And we are done here.
Irish Soda Bread
Exactly what happened to the raisins???
Apple Pie
My sister Lesley (chef at the Hunt Club in London ON) says granny smith are best. I agree!
Pear Custard with Raspberry Coulis
In Great Grandma Nancekivell's dishes
Ecuadorian Meat Stew with Teff Bread
And that is what I had for lunch. I was just so happy.
Garlic Shrimp
Fast and not to be missed. A feast fit for a King. No a Godess.
Now Famous Brownies
swear they are the best you have ever eaten.
Creamed spinach and little meat patties
I know. I know. I know. But you know what - it is the only meal that every time will bring my 20 year old home for supper. It is really really good.
Mexican Lasagna - leftovers stolen from the fridge by my 20 year old who is not Celiac.
Learn how to get an amazing cream sauce at class.
vegetable tempura
link to A Chanel morning show here
Mexican salad
great for lunch - cream cheese or bean base
lemnn meringue pie with fool proof pastry
Discover hearty soup with mashed plantain - so yum
Feasting on Simple Pleasures
Waffles anyone?
kids are celiac too but no one has to know
2 comments:
Where are the cooking classes held? What country, city, etc? You can reach me here:
suebegin4@gmail.com
Suzanne Begin
613-563-4165
Ottawa, Ontario
Canada
with the bakery opening we will not be holding cooking classes at this time.
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