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Phone: 416 484 4810


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Bonnie Stern



March 2018

I am in Tel Aviv leading my eighth trip through this delicious country.

I am sending you this Food News Express because I wanted you to have a sensational dessert for Passover and Easter or for every dinner party from now on. I am also sending you the current health tea craze from here.

March is a busy month - wishing you a healthy and delicious one!







Bonnie's Book Club
Bonnie's Book Club is a labour of love. Nothing pleases Bonnie more than to have the opportunity to bring readers and writers together in a truly unique way that offers the rare opportunity to meet some of the country's leading authors, discuss their work and enjoy a delicious meal inspired by the book.

Drawing on her degree in English and her passion for food and cooking, Bonnie Stern invites you to a literary feast you won't soon forget - Oprah's book club never tasted this good!

Small print: All registrations must be paid in full when registering. Please check your schedule carefully before registering. Cancellations can be accepted only up to 14 days before event date, a $50 charge (plus HST) applies to cover the administration fee and cost of the book. At any time you may send someone in your place for no additional charge. It is the attendee’s responsibility to mark their calendar with the date, time and location of the event.


TOM RACHMAN: THE ITALIAN TEACHERWith the publication of his debut novel The Imperfectionists, Tom Rachman emerged as one of the most exciting new novelists on the literary landscape. A devastatingly funny and perceptive look at the lives of journalists trying to keep an international newspaper afloat in Rome received rave reviews, and became a huge publishing success around the world.

Rachman followed the great success of his debut novel withThe Rise and Fall of Great Powers, the intricately woven story of a young woman’s remarkable journey around the globe to learn about her puzzling past. Once again, Rachman met with raves around the world.

In March, Bonnie is very pleased to welcome Tom Rachman to the Book Club as he makes a rare visit to Toronto to talk about his wise and moving new novel The Italian Teacher.

Rome, 1955. The artists gather for a picture at a party in an ancient villa. Bear Bavinsky, creator of vast canvases, larger than life, is at the centre of the picture. His wife, Natalie, edges out of the shot.

From the side of the room watches little Pinch - their son. At five years old he loves Bear almost as much as he fears him. After Bear abandons their family, Pinch will still worship him, striving to live up to the Bavinsky name; while Natalie, a ceramicist, cannot hope to be more than a forgotten muse. Trying to burn brightly in his father's shadow, Pinch's attempts flicker and die. Yet by the end of a career of twists and compromises, Pinch will enact an unexpected rebellion that will leave forever his mark upon the Bear Bavinsky legacy.

A masterful, original examination of love, duty, art and fame, The Italian Teacher cements Tom Rachman as among this generation's most exciting literary voices.

Date: Monday March 19, 2018 (wait list only)
Time: 6:30pm to 9:30pm
Location: 7 Numbers
516 Eglinton Avenue West, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of The Italian Teacher sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


KIM THUY: VIIn April, Bonnie is pleased to welcome back a Book Club favourite, Kim Thuy, as she launches her tremendous new novel Vi. Born in Saigon in 1968, Kim Thuy left Vietnam with the boat people at the age of ten and settled with her family in Quebec. A graduate in translation and law, she has worked as a seamstress, interpreter, lawyer, restaurant owner and food commentator on radio and television. She lives in Montreal where she devotes herself to writing. She is a Canada Reads winner and in this new novel once more explores the lives, loves and struggles of Vietnamese refugees as they reinvent themselves in new lands.

The youngest of four children and the only girl, Vi was given a name that meant "precious, tiny one," destined to be cosseted and protected, the family's little treasure. Daughter of an enterprising mother and a wealthy and spoiled father who never had to grow up, the Vietnam war tears their family asunder. While Vi and many of her family members escape, her father stays behind, and her family must fend for themselves in Canada.

While her mother and brothers put down roots, life has different plans for Vi. As a young woman, she finds the world opening up to her. Taken under the wing of Ha, a worldly family friend and diplomat lover, Vi tests personal boundaries and crosses international ones, letting the winds of life buffet her. From Saigon to Montreal, from Suzhou to Boston to the fall of the Berlin Wall, she is witness to the immensity of the world, the intricate fabric of humanity, the complexity of love, the infinite possibilities before her. Ever the quiet observer, somehow she must find a way to finally take her place in the world.

Date: Monday April 16, 2018
Time: 6:30pm to 9:30pm
Location: To be announced
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Vi sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810

More Featured Products
7 Numbers 2
7 Numbers 3
7 Numbers 1
7 Numbers 7
7 Numbers Rosa
7 Numbers x

7 Numbers

Everything at 7 Numbers is delicious – calamari, lasagna, meatballs, osso buco, sexy duck, everything. So good we are having our March book club there.

516 Eglinton Avenue West
416 322 5183

Corporate Services

Corporate culinary events are a great way to host a corporate function. Great food always brings co-workers and staff together. People have fun, learn a lot and take home delicious memories.

Events are customized to meet your location, schedule, objectives and food preferences. Bonnie works with nutritionists, food producers, restaurants, etiquette experts and authors to create exciting programs.

All events will be planned and hosted by Bonnie personally.

Corporate Cooking Class
Private Cooking Class

Bonnie Stern has worked with various food manufacturers, grocery chains, restaurants, chefs, health professionals as well as cookware manufacturers, etc., offering a wide variety of corporate services, such as:

Corporate culinary events
Corporate family dinners
Market Tours
Recipe development
Private cooking classes
Product consultation
Menu consulting for parties
Fundraising events

For detailed information,
please call: 416 484 4810

More Featured Products
Friday Night Dinners (Paperback)

Friday Night Dinners

Bonnie's latest cookbook with her favourite menus, recipes, photos and stories. Over 170 delicious recipes for every occasion - holidays, barbecues, fast suppers and fabulous feasts - and Bonnie makes sure you can make fantastic meals and still enjoy the food and fun with everyone else. You'll want to use this book every day of the week.

Published by Random House of Canada, 2010, 320 pages, paperback


Bonnie Stern's Essentials of Home Cooking
Bonnie Stern's
Essentials of Home Cooking

Winner of the 2004 International Association of Culinary Professionals Award. A beautiful cookbook filled with Bonnie’s personal favourites - dishes that reflect the way we are cooking today.

Published by Random House of Canada, 2003, 208 pages, paperback

This wonderful compendium is a must for every kitchen featuring over 300 favourite recipes from the bestselling Simply HeartSmart Cooking, More HeartSmart Cooking and HeartSmart Cooking for Family and Friends, as well as 75 brand-new recipes to add to your HeartSmart repertoire. Many of the classic recipes have been fully updated to incorporate current food trends and new nutritional information.

Published by Random House of Canada, 2006, 480 pages, paperback.

News And Events

For the past nine years Soup Sisters has been sharing the healing power of soup by delivering nourishing “Hugs in a Bowl” to women, children, and youth in crisis.

To spread the social impact of Soup Sisters even wider than their local chapters can reach, National Soup It Forward Day is officially founded! From 2018 on, every year on March 3, National Soup It Forward Day will encourage people across Canada and the US to make and deliver love and kindness by the bowlful!

On Saturday March 3 make your favourite soup and deliver it to someone you know who could use some extra warmth and kindness in their life. Use #SoupItForwardDay to share on social media.

Facebook: SoupSisters
Instagram: @soup_sisters
Twitter: @Soup_Sisters


George Brown College’s Centre for Hospitality & Culinary Arts is proud to support their own Chef Trevor Ritchie, Canada’s candidate for the 2019 Bocuse d’Or Competition, and the Canadian team.

The Chefs’ House is excited to host a very special Mexican-themed fundraising dinner. Featuring a star-studded line-up of chefs including Andres Marquez of Charlie’s Burgers, Olivier Le Calvez of El Catrin, Luis Valenzuela of Carmen, Elia Herrera of Los Colibris and El Caballito, and of course Trevor himself. This promises to be one of the Toronto food highlights of 2018.

For more information, click Bocuse d’Or fundraising dinner

BONNIE'S CHALLAH WORKSHOPChallah is the Jewish celebration bread that is enjoyed at every Friday night dinner except during Passover. You don't have to be Jewish to love challah and now challah is loved by many cultures and enjoyed all week in dishes like French Toast, Grilled Cheese Sandwiches and many other favourites.

In this workshop Bonnie will show you everything you need to know to make the most delicious and beautiful braided challah. Everyone will have a chance to make challah dough, knead the dough and get to know the perfect texture at each stage. You will learn to make braids with 3, 4 and 6 strands and also round braided breads. You will learn about ingredients and all the tricks and tips you need for success.

This very popular workshop includes coffee and cinnamon buns, snacks, a delicious lunch or dinner, printed recipes, all ingredients and lots of fun. And best of all - you'll take home your own challah on Bonnie's favourite quarter sheet pan to bake for your family and friends.

PLEASE NOTE: Right now this workshop is for groups only but if you are interested in just one or two spots in an open registration class let me know and if I have enough people I will contact you.

For more information send your name, email address and phone number with subject line: Bonnie's Challah Workshop to

ISRAELI FAMILY DINNERAt some of our recent workshops, people expressed interest in an Israeli cooking workshop. Israel is an immigrant country and Israeli cuisine is a delicious mash-up of food and flavours from the Middle East, the Mediterranean, Eastern Europe and Russia. The food in Israel keeps evolving and I will plan my menu when I return from leading my 8th culinary tour there in March. As with Bonnie's Challah Workshop, groups are limited to ten people.

Please send your name, email address and phone number with subject line: Israeli Family Dinner to
Let me know if you are interested in bringing a group or would like to join a group and we will contact you.

Featured Recipes
  • 8 egg whites (save the yolks for the lemon curd below)
  • 1 3/4 cups sugar (preferably fruit/instant dissolving sugar but regular will work too)
  • 1 tbsp white vinegar
  • 1 tsp pure vanilla extract
  • 2 tbsp cornstarch

  • lemon curd filling:
  • 3/4 cup sugar
  • finely grated zest from two lemons
  • 2/3 cup freshly squeezed lemon juice
  • 1/2 cup butter, cut into small pieces
  • 8 egg yolks
  • 1 1/2 cups whipping cream

  • toppings:
  • fresh or marinated fruits (raspberries, blackberries, strawberries, blueberries, red currants, figs, kumquats, kiwi, persimmons, passion fruit, cherries, etc
  • caramel, chocolate or raspberry sauce
  • chopped toasted nuts or tiny meringue kisses
  • icing sugar

    This light and lovely pavlova can be rolled up or served as a large cake - which is my current favourite way of presenting it. You can vary the fruit in summer and winter to make it seasonal and you could use passion fruit or yuzu curd instead of lemon. The recipe for the lemon curd below (without the cream) is my favourite and for passion fruit or yuzu substitute half those pure juices for half the lemon juice.

    Pavlova photo credit: Marilla Wex.


    1. For the pavlova, preheat oven to 350F. Butter or spray a 12"x18" sheet pan and line it with a large (18"x24") sheet of parchment paper with some paper hanging over all sides for easy removal. Beat egg whites in a stand mixer with the balloon whisk until frothy and opaque. Add sugar gradually and then keep beating until very firm and light. Add vinegar and vanilla. sift cornstarch over top and gently fold in. Spread evenly over parchment. Bake 15 to 18 minutes until puffed, lightly browned and cooked in the centre. Cool. Loosen edges and remove pavlova from pan onto a serving platter either still on the paper or invert onto platter. the cream and fruit will cover the surface. (If you are making a rolled pavlova, dust top with icing sugar and invert onto another large sheet of parchment paper. fill and roll up - it does really roll up.)

    2. For the lemon curd bring sugar, zest, lemon juice and butter to a boil in a medium saucepan. Whisk into egg yolks and then return mixture to saucepan. Cook until mixture just comes to a boil and has thickened a bit. Strain into a clean bowl, cool and then refrigerate until cold. Whip cream just before assembling and partially fold into lemon curd (streaky). (If rolling the pavlova use only half the whipping cream.)

    3. To serve, spread lemon curd cream over the pavlova. Sprinkle with fruit to cover completely. Drizzle with sauce. Sprinkle with nuts or meringue kisses. dust with icing sugar.

    Makes 12 to 16 servings

  • 1 to 2 tsp honey or more to taste
  • 1" piece fresh ginger root, very thinly sliced (or half that amount grated), peeled if necessary
  • 1/2" piece fresh turmeric, very thinly sliced (or half that amount grated), peeled if necessary, if available
  • wedge of lemon
  • 1/2 bunch fresh mint (or other herbs like sage, rosemary and thyme are also good)
  • boiling water
  • TEL AVIV HEALTH TEAYou know everyone must have a cold when you go into any restaurant or cafe in Tel Aviv and ask for mint tea and the server says would you also like ginger, lemon and honey? Everyone has their own version of this drink here and I don't know if it works but it sure feels good. My friend Adeena also adds thinly sliced turmeric but I think it is easier to find fresh turmeric root here (at every corner grocery store) than in Canada (specialty markets).


    1. Place ingredients in a large mug and pour in boiling water. Stir well to dissolve the honey and let stand a few minutes before drinking.

    2. Repeat as often as necessary.

    Makes one drink

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