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!

Gail Paterson and Lorraine Gray enjoying dessert

Students enjoying the main courseCalico Mussels make a colourful starter


Entry filed under: Uncategorized.

Guild Dinner for the Cambridge Arts Centre Waffles

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Trackback this post  |  Subscribe to the comments via RSS Feed

%d bloggers like this: