Taking Time to Cook at Thyme to Cook

April 14, 2010 at 11:53 am Leave a comment

Calico Mussels make a colourful starter

Last night, I travelled to Guelph to teach a class at Thyme to Cook which is a lovely kitchenware shop owned by Lorraine Gray at 160 Kortright Road West. At the back of the shop, there is a cooktop on a long granite counter around which the students sit. It is an intimate and casual setting orchestrated by the shop manager, Gail Paterson who organizes and prepares everything needed in the class. It is such a warm and inviting atmosphere that students just naturally feel at home and part of the class. Last night, the menu was from my book Hungry for Comfort. The starter of Calico Mussels were mussels steamed, marinated a couple of hours or overnight, then put back on half mussel shells to serve. Braised Veal Chops, Osso Bucco Style and Colcannon were the main course followed by a seasonal and easy dessert, Rhubarb-Pineapple Cobbler. Emply plates again!