I am so excited to introduce the first class in my Eat with the Seasons series, a celebration of local produce, gathered around a vibrant and delicious plant-based table!
In this class, we will explore some of my favourite ways to transform humble vegetables into memorable dishes, elevating vegetables into deeply satisfying appetizers and main courses. June in Thunder Bay brings the first gifts of the growing season: rhubarb, asparagus, radishes and fragrant herbs. Thanks to our incredible local growers who have mastered the art of the greenhouse, we can also enjoy fresh microgreens and shoots from Veg-e-tate Market Garden, tomatoes, basil, and tender greens from DeBruins, along with select vegetables from Superior Seasons at Belluz Farms.
We will begin the evening with a short garden tour in my backyard community garden, gathering a few early vegetables and herbs that will make their way into our meal. From there, we will settle into the sunroom for our first course: skewered portobello mushrooms glazed in a spicy gochujang sauce, served with a bright lemony tahini crème to balance the heat.
Our second course takes inspiration from Thailand — a fragrant lemongrass and coconut broth filled with spring vegetables like asparagus, chard and radishes, delicate yet very comforting.
For the main course, the humble cauliflower takes centre stage, beautifully charred on the grill and served over a silky roasted red pepper and cannellini bean purée. A vibrant chimichurri and crisp spiced chickpeas bring brightness and crunch to the plate.
And finally, we will end the evening with one of June’s simplest pleasures: fresh rhubarb tucked into a rustic hand pie.
I hope this class leaves you inspired by the creativity of plant-based cooking, the beauty of seasonal eating, and the remarkable produce grown right here in Thunder Bay.
Menu:
- Gochujang glazed portobello mushroom skewers with tahini crema, over microgreens
- Thai coconut broth with spring vegetables, tofu, lemongrass and soba noodles
- Grilled cauliflower steaks over cannellini bean romesco puree, chimichurri sauce, crispy chick peas
- Rhubarb ginger hand pies with Chantilly cream
Class runs from 6:00 pm to 9:30 or so, and includes full recipes so that you can recreate the whole menu at home. Space is limited so sign up soon!
Registration
Cost is $96 per guest (including HST but not including gratuity). Register through e-transfer to info@afinefitcatering.ca and be sure to make a note of the particular class this is for in the memo!
Refund Policy
Your seat is confirmed once payment has been received. If you are unable to attend the class, please let me know at least one week in advance. A refund of 100% will be provided if notice is given at least one week in advance or if you are able to find someone else to take your spot. Less than 1 week and up to 3 days before the class, notice will result in a 50% refund. Please contact me with extenuating circumstances.
Alcohol
While wine is not served or provided by A Fine Fit Catering, guests are welcome to bring their own. A safe ride home plan needs to be in place before any alcohol can be consumed. Please inform me of the plan for ensuring safe transportation following the class. If a designated driver is required, please arrange for transportation to ensure safety.
***PLEASE NOTE: Due to insurance requirements, as of November 2023, a signed waiver is required for all guests. Physical copies of this waiver will be made available at the outset of the class as well.***
