Cooking at the Cutten Club
On Saturday, I travelled to Guelph to take part in the 5th annual Child Care Cooks’ Conference held at the Cutten Club. The group launched their first cookbook that day, and my cooking demonstration which included one of the recipes in the book, followed their interesting morning session. My young friend and fellow cook, Emily Richards, not only acted as emcee for the day, but assisted me while I made Homemade Tomato Soup with Blue Cheese Garnish, Three-Ingredient Creamy Coleslaw and Grilled Tomato and Cheese Quesadillas. Emily made a platter of my Black Magic Squares to finish off the menu. Check my recipe page for the Three-Ingredient Creamy Coleslaw, the recipe Emily had chosen for their cookbook Child Care Cooks which she edited along with Elizabeth Baird.
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