June 18, 2019
June 18, 2019
This past week we were chatting with Lorraine from Lynch maple farms. She went over the process and details of how maple butter was made, and made sure to clarify that there is in fact NO BUTTER in maple butter.
Lorraine cooks the maple syrup down to the thread stage, she let’s it cool and then uses an electric drill to whip it! They are unable to use a regular mixer because the mixture is too thick that the mixer can break.
The result is a beautiful creamy sweet spread that works well on just about anything. This Saturday June 22nd we will be handing out sweet samples of it on slices of Seth’s baguette. Come try something new and support the loveliest maple vendors around!
Last week we hosted our cooking class outdoors. It was a huge success and we are so grateful to everyone that stopped by.
This weekend we are back upstairs in the kitchen. We are so thrilled to have Tim Drew, a local vegan chef join us to teach us some amazing techniques and innovative recipes. His great sense of humour and extensive experience in the London restaurant industry is going to make for an amazing class!
Tim Drew is currently the head Chef of Los Lobos kitchen and is very involved in all the Wolfepack restaurants in London. (Early Bird, Nite Owl, Wolfe of Wortley, ect)
Click Here for a preview of what we will get to taste and learn!