Farm Kitchen is the newest rentable commercial kitchen in town. It is an incubator that supports food-focused entrepreneurs in developing, operating, and growing successful businesses. One of its goals is to provide a fun welcoming space where the community can engage with their local food system through workshops and cooking classes.

Farm Kitchen is pleased to be partner with amazing local experts and chefs to offer fun and exciting food events. On the line up thus far we have Gnocchi & Gnudi Jan. 27 with Cristina Borgogelli of Tonerelli’s Pasta Adventures, Cold-Pressed Juice Demo + Tasting with The Raw House Feb. 6, The Art of Herbal Tea Blending with Shannon Duncan of Purcell Organics Feb. 21 and a night of Thai food with Chef Jaime of Green Door Catering April 7.

Cristina is our pasta instructor, she is a first generation Canadian of Italian descent who honours her culture through food by teaching people the art of past making. Her parents come from Le Marche region on the east coast central part of the ‘boot’ In her early twenties Cristina lived, worked and studied fashion and design in Northern Italy.

The Gnocchi & Gnudi Jan. 27 from 1-4:30 p.m. teaches the art of making potato dumpling and naked ravioli. Guest will also learn to make two sauces and take home what they make along with recipes. The classes are being offered at an introductory rate of $65.

The Raw House is teaching the Cold-Pressed Juice Demo and Tasting Feb. 6 from 6-7:30 p.m. The Raw House started with the goal of making health and wellness more accessible for the people who live here. This idea grew and eventually resulted in the opening of a cold-pressed juice shop in Cranbrook, in May of 2017. As they continue to grow in 2018, The Raw House strives to help improve the everyday health of our community in any way they can.

The workshop is designed to bring both aspiring and accomplished at-home juicers together; to share and collaborate in an intensive educational experience. The goal of this workshop is to give home-juicers the opportunity to learn new juicing tips and tricks and the tools to create flavour like the pros! You’ll learn how to balance and enhance flavours to make the tastiest, most nutrient dense juice through hands on activities. Get your burning juicing questions answered, learn from the experts and make lasting connections with the local juicing community! This workshop costs $40.

The Art of Herbal Tea Blending workshop will be led by Shannon Grey Duncan Feb. 21 from 6-8:30 p.m. Raised in the East Kootenay with a reverence for plants and their natural habitats, learning their wild nature and how to harvest respectfully, Shannon is a Practical Herbalist, certified through the Wild Rose College and the proprietor behind Purcell Organics. Through years of local wildcrafting, growing and tasting herbs, in addition to learning about other plants from around the world, she has gathered a unique set of tools and tricks to hone the perfect tea blend. She has created a line of herbal teas for Purcell Organics and develops custom blends tailored to the specific needs of people, events and businesses.

This workshop will combine elements of reflection and creative play. The goal will be to tune in, have fun and leave inspired. You will learn some of the secrets to blend herbal teas. Participants will create a customized herbal tea blend and learn how to make a stovetop chai, including recipes with possible herbal, tea leaf and base variations. You will explore the qualities and healing properties of herbs, using your senses to discover the blend that is right for you. Incorporating individual needs and tastes, participants will leave with 2 customized blends, recipes and tools to experiment more at home. The cost of this workshop is $45.

On April 7 from 5-9 p.m. Chef Jaime from Green Door Catering will be offering a Thai cooking class. The class will explore the flavors of Thailand, concentrating on a balance of hot, sour, salty and sweet. Whenever possible this class will be using ingredients found locally. Seven dishes will be created including prawn salad rolls, pork satay skewers, pad Thai with chicken, green curry, and mango sticky rice. The class will be as interactive as you would like, and students will smell, taste and learn about ingredients, and substitutions if necessary. It will be a fun and popular class with lots to taste and some to bring home. Please bring a pen, apron if you like, Tupperware for take home and an empty stomach! The cost of this class $65 per person.

Pre-registration is required for all classes. To register for the pasta workshops please email [email protected] for all others please email [email protected]. Be sure to register early to guarantee offering and your spot.

For more info about Farm Kitchen please visit www.farmkitchenconnect.ca or call 778 517-5447 to book a kitchen tour.

Submitted by Community Connections Society of Southeast BC

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