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Contents
- Open Cooking Classes
- Bonnie’s Book Club
- Corporate Cooking Classes
- News and Events
- Restaurant Recommendations
- Featured Products
- Featured Recipes
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| Contact |
Bonnie Stern School of Cooking
6 Erskine Avenue
Toronto, Ontario
M4P 1Y2
(3 blocks North of
Yonge & Eglinton)
Phone:
416 484 4810
Out of town, toll free:
1 888 726 4278
Fax:
416 484 4820
Email:
bonnie@bonniestern.com
Follow Bonnie:
www.twitter.com/bonniestern
Store Hours:
Monday to Saturday
10am to 5pm
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About Bonnie
When Bonnie Stern started her cooking school in 1973 she wanted people to have more fun in the kitchen, eat more healthfully and nourish their families and friends with delicious food. That goal has never changed. Bonnie is still sharing her love of cooking in everything she does.
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| Featured Products |
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The Perfect Carving Board
We love this for board because it catches all the juices when carving. It's also an easy-clean double sided multi-function chopping board. About 11" x 14" (29cm x 37cm), dishwasher safe. Choose from lime green or white.
$39.95
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Food Mill
It purees and strains at the same time so it's great for apple sauce, tomato sauce, soups and raspberry sauce. And it makes the lightest, fluffiest mash potatoes. 9.75" (24.5cm) diameter. Includes 3 interchangeable stainless steel disks. White plastic. Dishwasher safe.
$24.95
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Le Creuset Reversible Griddle/Grill Pan
18.5" x 10" (47cm x 25cm) pan spans over 2 burners for larger quantity cooking and enameled cast iron for even heat distribution. We love this for roasting meats and vegetables in the oven.
$180
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Le Creuset Skillets
We love the enamel cooking surface for easy cleaning and the cast iron for even heat distribution and conduction. Oven, broiler and freezer safe, it performs well on all heat surfaces. Lifetime warranty. One of the best not non-stick cookware for not sticking. Thomas Keller's favourite skillet.
10.25" (26 cm) diameter
$170
12" (30 cm) diameter
$180
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Our Favourite Wok
Back in stock at a lower price. Carbon steel aluminium tri-ply construction with Excalibur® non-stick coating. 14" (36cm) diameter, flat bottom with stay cool handles. 25 year warranty. We recommend using tools for non-stick pans but it's tough enough for metal tools!
$ 59.95
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Silicone Mitt, Regular
Heat resistant to 220C (425F). About 12" (30 cm) long. Cotton lined and waterproof.
$16.95 each
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Silicone Mitt, Long
Heat resistant to 220C (425F). About 17" (43cm) long. Cotton lined and waterproof.
$24.95 each
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Fish Spatula
Not just for fish. Great for pancakes, French Toast and anything else you need to turn. Paper-thin flexible stainless blade provides maximum control when turning delicate food while the openings on the blade allow liquid to drain off when lifting. 13.5"/34cm long.
$17.95
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Ball Whisks
The best all-purpose whisk we've ever used. Reaches all the corners of your pots to keep gravies, sauces and dressings smooth as silk. Stainless steel with nylon balls safe for non-stick pans. Two sizes.
8" (20cm) $24.95
12" (30cm) $34.95
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Mini Tart Pans
Set of four, 4" (10cm) diameter, fluted edge, removable bottom.
$7.95
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Mini Pie Plate
Aluminum, 7" (18cm) diameter.
$3.95
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Scrape-A-Bowl
Compliments the flat beater of your 5qt (4.8L) KitchenAid mixer. Unique patented BeaterBlade acts like a wiper blade that continously scrapes the sides and the bottom of the bowl while it mixes. Fits KitchenAid models KSM150, KSM152 and KSM151PS. Assorted colours.
$49.95
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Japanese Mandolin
Razor sharp adjustable slicer/julienne cutter. 3.5" (9cm) x 12" (32cm) approx. Complete with an adjustable fixed flat blade and 3 interchangeable "comb" blades (coarse, medium and fine teeth)and finger guard. For safety reasons, we recommend using our cut resistant glove with this equipment. Imported from Japan.
$47.95
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Cut Resistant Glove
We recommend that you use this glove for all your food preparation requiring sharp tools. Made from man-made fibres, light weight and comfortable, this "one size fits most" glove molds quickly to fit either hand, machine washable.
$29.95
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Jumbo Tea Towels
Set of 3 extra large 24" x 36" (60cm x 90cm) cotton tea towels. Great to use as napkins for casual dinners and picnics.
$16.95
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Maple Cutting Board
A premium product constructed of edge grain hard sugar maple and finished with natural oil. Manufactured by Black Loon Millworks in Northern Ontario. Laminated maple is the most sanitary of all cutting surfaces and does not affect the flavour of food. 20" x 15" x 1.5", good on both sides.
$89.95
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The small print:
Open Classes are demonstration format unless specified otherwise. All students are provided with recipes prepared in class and are able to sample all the food. All registrations must be accompanied by full payment. Please check your schedule carefully before registering for any class as there are no refunds. Should you wish to change the date or class, a $25 administration fee applies for more than one week’s notice, a $50 fee applies for less than one week’s notice and within 36 hours of the class the entire fee is forfeited but at any point you may send someone in your place at no additional charge.
It is the student’s responsibility to remember the date of the class they have registered for but we do try to send email reminders. Unfortunately, sometimes email addresses are changed or written incorrectly so we cannot guarantee reminders are received.
Registration and attendance are subject to the condition that Bonnie Stern Cooking Schools Ltd. and its directors, officers and staff are released from all responsibilities for any injury, loss or damage, however caused that may be sustained by a person or persons attending any class. All open classes/book club prices include GST.
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February, 2010
Cooking is a delicious way to brighten February. We have lots of new classes to capture your taste buds like Mitchell Davis from New York teaching “Now That’s Italian”; Hugh Carpenter from California teaching Pacific Flavours, Thai Cooking Made Easy and New Approaches to Mexican Cooking; Cole Snell and Brian Semenuk telling you About Cheese including how to cook with it, and we have new dates for classes that are full. We also have two more Julialicious classes in March, A Salute to Women in the Kitchen for Mother’s Day and we are offering Fresh Market Cooking Adventure again in June.
Reading is another way to enjoy February and we have two great book clubs still open -Catherine Gildiner with “After the Falls” (February 17/10) and Rabindranath Maharaj with “The Amazing Absorbing Boy” (March 3/10). Listen to the authors’ presentation and have a fabulous dinner inspired by the book.
Just in time for Valentine's Day, check out our delicious Chocolate Truffle recipe at the end of this newsletter. Celebrate.
Delicious Wishes
Bonnie
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| Open Cooking Classes |
Please contact the cooking school to register for classes or book clubs, to join the mailing list or to shop.
Classes are demonstration format, unless specified otherwise, and are held at the Bonnie Stern School of Cooking, located at 6 Erskine Avenue, Toronto.
Cooking class students and book club guests enjoy 10% off all regular price store products.
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NOW THAT'S ITALIAN
|  Join cookbook author and James Beard Foundation Vice President Mitchell Davis as he demonstrates an impressive, easy-to-make Italian feast.
Though raised in Toronto and based in New York, Mitchell Davis is an Italophile through and through. He studied cooking for a year after college in Italy's Piedmont region and during the last 8 years has taught a master's level class on Italian food culture and the Mediterranean Diet at NYU's campus in Florence, Villa la Pietra.
Davis, who holds a Ph.D in Food Studies from NYU, has written 3 cookbooks, most recently, "Kitchen Sense," and he is a frequent contributor to The Art of Eating and GQ magazines.
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Recipes include:
Crab Crostini
Tuscan Crostini
Ribollita
Porcini Risotto
Braised Lamb Shanks
Roasted Fennel
Tiramisu
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Instructor: Mitchell Davis
Date: Monday, March 1, 2010
Time: 6:30pm to 9:30pm
Fee: $135
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JULIALICIOUS
|  Due to the amazing response regarding our Winterlicious promotion honouring Julia Child we decided to offer two more classes. If you loved the film Julie & Julia, you must have been inspired to head right home, don your pearls and prepare Julia’s Boeuf Bourguignon. In this class Bonnie shares some of her favourite Julia recipes, memoires and photos.
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Recipes include:
Leek and Potato Soup
Boeuf Bourguignon
Garlic Mashed Potatoes
Carrots Vichy
Green Salad with French Vinaigrette
Chocolate Almond Cake with Chocolate Icing
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Instructor: Bonnie Stern
Dates and Times:
Monday, March 22, 2010, 6:30pm to 9:00pm (Full)
or Tuesday, March 23, 2010, 6:30pm to 9:00pm (Full)
or Saturday, March 27, 2010, 11:30am to 2:00pm (New date)
Fee: $99
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HUGH CARPENTER
|  Award winning cookbook author and ever popular culinary instructor Hugh Carpenter is coming back to the Bonnie Stern School of Cooking offering three different menu classes. His east/west fusion cookbooks are as beautiful to look at as they are fun to cook from. The photos are all done by his wife, Teri Sandison, with whom Hugh hosts annual cooking camps in the Napa Valley and Mexico. So now Hugh's cooking is north/south as well as east/west.
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HUGH CARPENTER: THAI COOKING MADE EASY
Hugh Carpenter has travelled extensively in Asia and always returns with wonderful recipes. All recipes are easy to prepare and the ingredients are readily available.
Recipes include:
Chilled Large Shrimp with Apricot Ginger Glaze
Thai Coconut Soup with Curry, Lemon Grass and Enoki Mushrooms
Green Papaya Salad
BBQ Veal Tenderloin with Classic Thai Green Curry Sauce
Thai Inspired Chocolate Brownies with Vanilla Bean Ice Cream
Date: Tuesday, April 13, 2010
Time: 6:30pm to 9:30pm
Fee: $165
HUGH CARPENTER: PACIFIC FLAVOURS
Hugh Carpenter’s Pacific Flavors Cookbook was the first book to introduce a new kind of cuisine blending east-west flavours and techniques. This class features all new recipes in Hugh’s unique style of cooking.
Recipes include:
Chilled Vietnamese Summer Rolls
Smoked Salmon with Spicy Ginger Sauce
Beef Satay with Banana Chile Relish
BBQ Flat Iron Steak with Garlic Hoisin Tomato Glaze
Thai Jasmine Rice
Caramel Fudge Tart
Date: Wednesday, April 14, 2010
Time: 6:30pm to 9:30pm
Fee: $165
HUGH CARPENTER: NEW APPROACHES TO MEXICAN COOKING
For the past ten years, Hugh Carpenter has been living and teaching part of the year in San Miguel de Allende, Mexico using American techniques with Mexican seasonings. We know his north-south food will be every bit as delicious and approachable as his east-west food!
Recipes include:
BBQ Shrimp Packed with Serrano Herb Butter
Pan-Fried Mexican Dumplings
Chilled Papaya, Cucumber and Avocado Soup
Crunchy Jicama Salad with Lime and Crushed Peanuts
Chile Rellenos Stuffed with Corn, Pine Nuts and Cilantro
Mexican Flan in Caramel Sauce
Date: Thursday, April 15, 2010
Time: 6:30pm to 9:30pm
Fee: $165
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BACK TO THE KITCHEN (Three week course)
|  When we started our school over thirty years ago, no one knew anything about food but everyone cooked. Now everyone is obsessed by food but who's cooking? The funny thing is – cooking is easy. So if you want to get into the kitchen, this back to basics class is for you. Delicious recipes that are easy, quick and taste so good people will think you are a genius. Three demonstration classes packed with recipes, techniques, tips, hints and lots of food.
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Recipes may include:
Roasted Butternut Squash Soup; Leek and Potato Soup; Lentil and Vegetable Soup; Green Salad with Anna’s House Dressing; Caesar Salad; Greek Salad; Spaghetti and Meatballs; Pasta with Cherry Tomato Sauce; Macaroni & Cheese; Bonnie's Roast Chicken; Halibut with Crispy Lemon Breadcrumbs; Stir-Fry Chicken and Broccoli; Roasted Vegetables; Mashed Potatoes; Sauteed Spinach; Steamed Rice; Fried Rice; Easy Chocolate Cake; Apple Crisp and Chocolate Chip Cookies
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Instructor: Bonnie Stern
Date: Mondays: April 19, 26 and May 3, 2010
Time: 6:30pm to 9:30pm
Fee: $350
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ALL ABOUT FISH
|  If you love fish and need new recipes or if you want to love fish and want to know how to cook it, where to buy it and why it is so healthful, this class is for you. All recipes suitable for everyday "Quick Cuisine" and entertaining menus.
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Recipes may include:
Nova Scotia Fish Chowder with Smoked Paprika and Chives
Almond Crusted Arctic Char with Lemon Brown Butter
Green Bean and Fennel Salad
Sauteed Scallops with Lentil Pilaf
Grilled Swordfish Tacos with Guacamole Salsa
Roasted Halibut with Asian Glaze
Luscious Lemon Bars
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Instructor: Bonnie Stern
Date: Wednesday, April 28, 2010
Time: 6:30pm to 9:30pm
Fee: $135
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PASTRY WORKSHOP (Partial participation)
|  If you are afraid of making pastry or if you just want to improve your techniques, this class is for you. Once you taste your own homemade pastry you will never look back. We send you home with a baking sheet, a seasonal fruit tart you've made yourself and the experience, confidence and knowledge you require. Light dinner included.
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Recipes include:
Goat Cheese Tart
Roasted Pumpkin Quiche
Seasonal Salad
Lemon Meringue Pie
Rustic Rhubarb Tart and Caramel Sauce
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Instructor: Bonnie Stern
Date: Thursday, May 6, 2010
Time: 6:30pm to 9:30pm
Fee: $135
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A SALUTE TO WOMEN IN THE KITCHEN:
CELEBRATE MOTHER’S DAY
|  We all have warm memories of being in the kitchen with a mother, grandmother, sister, aunt, friend or loved one. Celebrate Mother’s Day as Bonnie features recipes from some of the women mentors in her life like Julia Child, Simone Beck, Marcella Hazan, Biba Caggiano, Madhur Jaffrey, Madeleine Kamman, Alice Medrich, Diana Kennedy and more. This is a great Mother’s Day gift to share with your kitchen mentor or come yourself for great food and fun.
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Instructor: Bonnie Stern
Date: Tuesday, May 18, 2010
Time: 6:30pm to 9:30pm
Fee: $135
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USE YOUR NOODLE
|  Take a virtual tour of Asian markets with Valerie Seto as she introduces you to a world of noodles and easy recipes to use them in. Class includes Chinese, Japanese, Thai and Vietnamese noodle recipes.
Val has worked in some of Toronto’s best kitchens including Celestin and The Fifth as well as interning at Susur and La Palta in Italy.
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Recipes may include:
Cold Soba Noodle Salad with Grilled Shrimp Skewers
Lemongrass Pho with Vermicelli Noodles
East/West Chow Mein
Summer Spring Rolls
Udon Noodle Stir-fry with Miso
Asian Slaw with Crispy Noodles
Mango Panna Cotta with Wonton Crisps
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Instructor: Valerie Seto
Date: Thursday, May 27, 2010
Time: 6:30pm to 9:30pm
Fee: $135
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ALL ABOUT CHEESE
|  Join Cole Snell, owner of the acclaimed Provincial Fine Foods in Toronto, and Brian Semenuk, former Chef de Cuisine of Splendido in Toronto and Sous Chef at The Inn at Little Washington, to learn everything you always wanted to know about cheese. Focusing on the best artisanal cheese, find out how to buy, store, serve and cook as well as how to put together the most enticing cheese platter ever! Lots of cheese tastings, recipes and a light meal will be included.
Cole is the host of a new television show airing in 2010 about cheese around the world – come for a sneak preview! All new menu.
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Previous menu included:
Lacy Parmesan Wafers
Autumn Salad with Roasted Baby Beets, Salt Spring Island Chevre, Beet Emulsion and Baby Watercress
“About Cheese” Famous Grilled Cheese Sandwich
Pear and Stilton Tart
Apple Cheddar Crumble
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Instructor: Cole Snell and Brian Semenuk
Date: Tuesday, June 1, 2010
Time: 6:30pm to 9:30pm
Fee: $135
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10 SUPER FOODS AND HOW TO MAKE THEM DELICIOUS
|  The best teaching duo for those interested in healthy eating - Nutritionist Fran Berkoff will introduce you to ten (maybe more) healthy foods and Bonnie Stern will show you how to make them delicious. Fran Berkoff is a consulting dietitian in Toronto, a nutrition writer and a consultant for "Foods that Harm, Foods that Heal", an A-Z Guide to Safe and Healthy Eating (Reader's Digest $24.95).
Some of the foods we will cover: blueberries; broccoli, garlic, tomatoes, yogurt, fish, sweet potatoes, quinoa, wheat berries, pomegranates, eggs, cheese, green tea, lentils, kale and chocolate. All new recipes.
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Recipes may include:
Grilled Fish Tacos with Wasabi Mayo and Asian Coleslaw
Roast Chicken with Cherry Tomatoes and Olives
Sauteed Black Kale with Balsamic
Roasted Rutabaga
Wild Rice Pudding with Maple Syrup
70% Chocolate Flowers
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Instructor: Fran Berkoff and Bonnie Stern
Date: Thursday, June 3, 2010
Time: 6:30pm to 9:30pm
Fee: $135
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FRESH MARKET COOKING ADVENTURE
-All inclusive field trip
|  This will be our eighth tour to St. Lawrence Market and the Brick Works Farmers Market and its popularity is increasing every season. Bonnie will show you around and introduces you to her favourite merchants. Then come back to the cooking school and enjoy a seasonal menu class and delicious lunch.
Meet at the cooking school at 8am sharp for a light breakfast and then we will all go to the markets by bus. The fee includes breakfast, snacks, lunch, class, transportation, and an enviro-friendly shopping bag.
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Last menu included:
Local Charcuterie and Cheese Platter
Cookstown Greens Salad
Spinach and Feta Quiche with Tomato Salsa
Asparagus and Mushroom Ragout with Red Fife Wheat Pasta
Grilled Sirloin with Salsa Verde
Vanilla Rhubarb Coffee Cake with Salted Caramel Sauce
Yum!
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Instructor: Bonnie Stern
Date: Saturday, June 12, 2010 (Full)
or Saturday, June 26, 2010
Time: 8:00am to 3:00pm (approx)
Fee: $195
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| Bonnie's Book Club |
| Have you ever read a wonderful book and wished you could talk about it with the author? Now at Bonnie's Book Club you can and as an added bonus you'll get a delicious dinner too. Here's how it works: a group of no more than 26 people will gather at The Bonnie Stern Cooking School for a round-table discussion about a book with the author. Then, once you've satisfied your mind with stimulating literary discussion, we'll satisfy your hunger with a delicious dinner 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!
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FEBRUARY
| CATHERINE GILDINER: AFTER THE FALLS |  When the first date filled, Catherine Gildiner generously agreed to a second date event.
Catherine Gildiner's superb memoir Too Close to the Falls has become a Canadian classic. The Book Club is happy to announce that Catherine will be making a return visit to discuss the critically-acclaimed sequel, After The Falls. This funny and poignant tale of coming-of-age in the 1960s has the wit, candour and great storytelling that Catherine's legion of fans love about her work. Join us for what promises to be a tremendous evening.
| Date: Wednesday, February 17, 2010
Time: 6:30pm to 9:30pm
Fee: $135 (includes dinner and recipes)
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MARCH
| RABINDRANATH MAHARAJ: THE AMAZING ABSORBING BOY |  Over the last fifteen years, Rabindranath Maharaj has emerged as one of the most dynamic new voices in Canadian literature. His last novel, A Perfect Pledge, was nominated for the Rogers Writers' Trust Fiction Prize and for the Regional Commonwealth Writers Prize for Best Book. This spring, Rabindranath introduces readers to The Amazing Absorbing Boy, a hilarious and heartbreaking tale of a young man, Samuel, who leaves his Trinidadian home after the death of his mother to live with his long-absent father in the Toronto neighbourhood of Regent Park. The novel chronicles Samuel's adventures through this "big mall of a country," in a powerful and comical story that offers a portrait of big-city Canada that we have never seen before.
| Date: Wednesday, March 3, 2010
Time: 6:30pm to 9:30pm
Fee: $135 (includes dinner and recipes)
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APRIL
| ANNE MICHAELS: THE WINTER VAULT |  The Book Club is pleased to welcome one of Canada's most acclaimed writers. Anne Michaels' first novel, Fugitive Pieces, was a world-wide publishing sensation. The book was a beloved national bestseller here in Canada and inspired a critically-acclaimed film adaptation. Anne Michaels visits the Book Club to discuss her latest novel, the Scotiabank Giller Prize nominated The Winter Vault, a stunning, richly layered love story that juxtaposes remarkable historical events with the most intimate moments of individual lives. This evening promises to sell-out quickly, so reserve your spot now.
| Date: Wednesday, April 7, 2010 (Full)
Time: 6:30pm to 9:30pm
Fee: $135 (includes dinner and recipes)
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MAY
THE GLOBE AND MAIL OPEN HOUSE FESTIVAL
TWO CLASSES BELOW: |  This May, our Book Club is very excited to be part of The Globe and Mail Open House Festival, which will be taking place April 30 - May 2. This remarkable weekend of words and ideas will bring together readers and writers for an eclectic schedule of events that will raise money for three important literary charities: Frontier College, PEN Canada and The Toronto Public Library Foundation. Some of the noted writers and thinkers who will be participating in the festival include Ian McEwan, Peter Carey, Alexander McCall Smith, Colm Toibin, Ishmael Beah, Romeo Dallaire, Camille Paglia, Adrienne Clarkson, Linden MacIntyre, Michael Crummey, Chris Hedges, Joe Clark and Jane Smiley to name but a few.
For more information on The 2010 Globe and Mail Open House Festival,
visit www.openhousefestival.ca
As part of the festival, our Book Club will be hosting these two very special literary brunches.
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| CALVIN TRILLIN: ALICE, LET'S EAT & FEEDING A YEN |  Bonnie is thrilled to welcome acclaimed humourist, bestselling author and noted food writer Calvin Trillin. Join us for a wonderful event of food and conversation with one of the most beloved contributors to The New Yorker as he discusses food and the various enthusiasms that serve as the fodder for his writing.
Copies of Alice, Let's Eat and Feeding a Yen are now available for sale at the Cooking School.
| Date: Saturday, May 1, 2010 (Full)
Time: 11am to 2pm
Fee: $135 (includes brunch and recipes)
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| DONNA MORRISSEY: WHAT THEY WANTED |  Bonnie is delighed to announce that one of Canada's favourite novelists, Donna Morrissey, is confirmed to attend the Book Club as part of the Open House Festival. Over the last decade, critics and readers across the country have raved about the great heart, intelligence and humour of Donna's work on the way to making Kit's Law, Downhill Chance and Sylvanus Now acclaimed bestsellers.
Donna Morrissey visits the Book Club to talk about her most recent novel, What They Wanted, a powerful and gripping look at a family dragged through changing times. Don't miss the opportunity to meet the incredible Donna Morrissey.
| Date: Sunday, May 2, 2010 (Full)
Time: 11am to 2pm
Fee: $135 (includes brunch and recipes)
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| More Featured Products |
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Friday Night Dinners
Bonnie's newest cookbook with her favourite menus, recipes, photos and stories. Over 300 pages, hard cover. Autographed copies.
$50
$40
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Bonnie Stern Cookbooks
Autographed copies of all Bonnie Stern cookbooks.
$21 to $34.95
$16.80 to $27.96
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Mini Tongs
Tongs are indispensable in the kitchen and this smaller size makes them perfect for serving as well. Stainless steel, heat resistant up to 400F, about 7" (18cm) long.
$5.95
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Cuisipro Decorating Pen
A must-have decorating tool. Simply fill the plunger and hold like a pen, gently squeeze the sides and decorate like a pro.
$11.95
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Cocao Barry St. Dominique
70% Chocolate Pistoles
Perfect for your favourite chocoholic. These small chocolate coins (known as pistoles) are perfect for cooking and snacking. The strong cocoa flavour and fruity, wine-like overtones blossom when melted into desserts (or in your mouth). 2.2lb (1kg) box.
$32.95
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Cocao Barry Ghana
40% Milk Chocolate Pistoles
Wonderful overtones of honey caramel and hazelnut, this new milk chocolate has Bonnie addicted! Delicious for snacking but also amazing in chocolate chip cookies (see recipe below) and other desserts.
12oz (340g)
$13.95
2.2lb (1kg) box
$32.95
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Cocao Barry White Chocolate Crunchy Pearls
You love our semi-sweet chocolate crunchy pearls and now we are introducing white chocolate ones. Crispy cereal covered with the best white chocolate, makes great gifts, great snacks and really elegant dessert decorations. 6oz (170g).
$7.95
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Valrhona Semi-Sweet Crunchy Chocolate Pearls
Add a crunchy note to your baking, pastries and chocolates. Great for snacking as well as decorating. Crunchy cereal pearls covered with the best 55% semi-sweet chocolate. 6oz (170g).
$7.95
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Alice, Let's Eat
Further Adventures of a Happy Eater by Calvin Trillin.
$14.95
$13.46
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Feeding a Yen
A collection of food essays by Calvin Trillin
$14.95
$13.46
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| Corporate Cooking Classes |
Team building cooking classes are a great way to host a corporate event.
Cooking classes bring co-workers and staff together to share a kitchen as they work toward a common goal: a great meal! You will have fun, learn a lot and create delicious memories.
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If you are celebrating the end of a successful project or developing communication skills among employees, everyone will enjoy this fun and delicious experience in our friendly and casual setting. Participation and demonstration classes are customized to meet your schedule, objectives and food preferences. Cost: from $135 to $225 per person, subject to minimums, a deposit is required upon booking.
Call now to book an event.
416 484 4810
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| More Featured Products |
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Belazu's Rose Harissa
A Moroccan condiment made with hot peppers and over forty spices. Addition of rose petals provide a unique balance to the chili heat. Delicious with tagines and couscous. A must for anyone who loves hot condiments. 3oz (90g) jar.
$13.95
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Belazu's Smoked Chilli Jelly
We love this for omelettes, grilled cheese sandwiches, baked brie or just serve with your favourite cheese.
$13.95
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Bonnie's All Purpose Spice Rub
Everything you grill tastes great rubbed with a little or a lot of this spice mixture. Made with our amazing Talamanca peppercorns, freshly roasted cumin, coriander, Hungarian paprika, brown sugar and kosher salt. Packed in a reusable 1-cup stainless steel storage tin. 4 oz.(115g).
$9.95
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Bonnie's Amazing North African Cocoa and Spice Rub
An exciting blend of Valrhona cocoa, roasted cumin, Aleppo peppers and other spices. Perfect for grilled or roasted chicken. Combine with olive oil to form a paste. 4oz (115g) tin.
$9.95
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Smoked Sun-dried Tomatoes
A huge step up from regular dried tomatoes, these smokey dried organic tomatoes can be used in pasta sauces, with marinated cheese, in risotto and dips. You can use it as a vegetarian substitute for bacon when you want that smokey taste. 4oz (120g) bag.
$17.95
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Gift Certificates
Redeemable for cooking classes, book club events and store products. Available in various denominations.
$25 to $150
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| News And Events |
| READER'S DIGEST |  Fresh and Tasty is Reader's Digest's monthly food section featuring healthy, delicious recipes from Bonnie Stern, Fran Berkoff and food writer Sasha Chapman.
February 2010 - a Valentine’s Day menu
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| BAKE SALE FOR HAITI – MARK YOUR CALENDAR |  For the first time ever Bonnie’s delicious cookies, cupcakes and other yummy treats will be sold to raise money for the Haiti relief effort! Please join us.
All funds raised will be donated to Doctors without Borders.
DATE: Saturday March 20, 2010
TIME: 10am to 5pm (while quantities last)
PLACE: Bonnie Stern School of Cooking, 6 Erskine Avenue, Toronto
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| THE GLOBE AND MAIL OPEN HOUSE FESTIVAL |  An extraordinary weekend of words and ideas in support of PEN Canada, Frontier College and The Toronto Public Library Foundation. The Globe and Mail Open House Festival will bring together the very best writers and thinkers from Canada and around the world for a unique program of readings and discussions that will provoke, entertain and enlighten.
For more information on The 2010 Globe and Mail Open House Festival,visit www.openhousefestival.ca
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| Restaurant Recommendations and more |
CAMBRIDGE, ONTARIO Langdon Hall
1 Langdon Drive
Cambridge, Ontario
519 740 2100
| Lucky to have a work assignment at the beautiful Langdon Hall Relais & Chateau in Cambridge, Ontario with their feather top beds, cozy fireplaces and amazing food from Executive Chef Jonathan Gushue. Our breakfast was delish but dinner was a feast. Everything was wonderful but standouts were the scallops on lentil pilaf; grilled rare tuna in saffron honey sauce; marinated buffalo mozzarella salad with almond crumble; grilled veal chop with risotto Milanese and that was just the food in the bar!
Moderate to Expensive.
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TORONTO Agostino Ristorante
2497 Yonge Street
Toronto
647 351 0507
| The pasta was so delicious at this new Toronto restaurant that my husband and I ordered exactly the same thing when we went back a few days later. My ravioli stuffed with spinach and ricotta was as light and delicious as that made by Giuliano Bugialli when he used to teach at the cooking school and Ray’s gnocchi with lamb ragout was also amazing. How will we ever order anything else?
Moderate.
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Buca
604 King Street West
Toronto
416 865 1600
| My second meal at Buca wasn’t quite as exciting as my first but still delicious. The space alone is worth a visit. The mushroom pizza, risotto balls and bread knots with olive oil and rosemary are great but the salads were disappointing.
Don't check your coats - not sure where they store them but oddly they come back frozen.
Moderate to Expensive.
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Reds Bistro
77 Adelaide Street West
Toronto
416 862 7337
| Although this is more of a corporate style restaurant, the food is great and is perfect for appetizers (enough for a meal) before a concert or play downtown. The charcuterie platter was extensive, delicious and very generous. The duck confit tourtiere, brandad de morue (Provencal fish spread), wild mushroom and kasha noodle soup and cream of sunchoke (Jerusalem artichoke) soup with crab tortelloni were all fantastic.
Moderate.
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| Featured Recipes |
| LEEK AND POTATO SOUP WITH FENNEL | | 2 tbsp extra virgin olive oil2 leeks, trimmed, sliced and well-washed1 lb baking potatoes, peeled and sliced or chopped1 bulb fennel, trimmed and diced4 cups water or chicken stock1 tsp saltpinch freshly ground black pepper1/4 cup whipping cream, optional1 tbsp chopped fresh chives or fresh tarragon |  Leeks can be very sandy so wash them carefully. Cut away the top dark green part and the root end. Cut the leek in half lengthwise and rinse off any visible dirt. Slice and place leeks in a big bowl of cold water. Let rest 5 minutes - the sand will sink to the bottom and the leeks will float on top. Scoop out the leeks and discard the sandy water.
Cooked fennel has a much more gentle taste than raw fennel. Use only the bulb of the fennel - trim off the tough celery-looking ribs and root end.
If you use tarragon to garnish the soup, it will bring out the flavour of the fennel.
Method:
1. Heat olive oil in a large saucepan and add leeks. Cook gently 5 to 8 minutes until wilted and tender. Add potatoes, fennel, water, salt and pepper. Bring to a boil. Cover and cook very gently 20 to 30 minutes until potatoes are very tender.
2. Puree soup in a food mill or blender. Adjust to taste with cream, salt and pepper.
3. Garnish with chives or tarragon.
makes 6 to 8 servings
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| VEAL BRISKET BRAISED WITH DATE HONEY | | 2 onions, sliced10 cloves garlic, peeled but left whole2 carrots, thickly sliced5 lb boneless veal brisket1/2 cup date honey1/2 cup dry red wine1 1/2 tsp freshly ground black pepper2 tsp kosher salt |  This Sephardic recipe, from friends Rami and Tali Kleinmann, is so delicious that it is hard to describe how much people love it.
Date honey, sometimes called "silan" is a clear dark liquid made from dates and not nearly as sweet as regular honey. You can find it at Middle Eastern stores. In Toronto I buy it from Ararat.
Veal brisket is available at Jewish and Italian butchers. In Toronto, I always buy mine from Tony's on the Block. Otherwise, use veal shoulder or beef brisket.
Method:
1. Scatter onions, garlic and carrots in the bottom of a large roasting pan that will hold the veal in a single layer. Place veal on top of onions.
2. Combine date honey, red wine, salt and pepper and rub into veal. You can add 1/2 cup water if pan looks dry. Cover veal directly with a sheet of parchment paper and then cover the pan with a lid or aluminum foil.
3. Bake in a 350F oven for 3 hours or until fork tender. Check every hour and add water if there isn't about 1" liquid in the pan. Baste with juices every half hour.
4. Uncover, baste, and cook 1/2 hour to 45 minutes longer until nicely browned on top.
makes 8 to 10 servings
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| CREAMIEST MASHED POTATOES | | 2 1/2 lbs baking potatoes, peeled and cut into chunks (Russets)1 cup milk, hot1/4 cup butter, at room temperature1 tsp salt or more to tastefreshly ground white (or black) pepper2 tbsp chopped fresh chives |  Here are our tips for the lightest, fluffiest, smoothest mashed potatoes:
- Use baking potatoes.
- Mash them by passing them through a food mill. Every piece of potato goes through the mill only once so they don't turn out gluey and each piece is the same size so there is never a chance of lumps. (Never use a food processor!)
- Be sure that any liquid you add is hot whether it is milk, cream, chicken stock or the potato cooking liquid.
A food mill purees and strains at the same time so you can also use it for applesauce and tomato sauce (cook with the peels, seeds, cores, etc and then when you pass it through the food mill, the seeds, cores and peels will be strained out.) It’s great for soups and raspberry sauce too.
Method:
1. Place potatoes in a pot of water and bring to a boil. Add about 1 tsp salt. Cook 20 to 25 minutes until very tender.
2. Drain potatoes well. For really smooth mashed potatoes, pass them through a food mill. Add enough milk, 1/4 cup at a time so that the potatoes are the texture you wish and then add butter, salt and pepper to taste. Sprinkle with chives.
makes 6 to 8 servings
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| SAUTEED TROUT FILLETS | | 2 lbs trout fillets, about 1/2" thickkosher salt and pepper1/2 cup all-purpose flour2 tbsp extra virgin olive oil3 tbsp unsalted butter - divided2 tbsp lemon juice |  My sister and brother-in-law made this delicious fish for me the other night. Yum.
Method:
1. Season fish generously with salt and pepper. Dip into flour lightly and shake off any excess flour.
2. Heat a large skillet with olive oil and half the butter. When hot, add fish. Do not overcrowd the pan - do this in two batches. Cook fish 2 to 3 minutes per side until browned, crispy and just cooked through.
3. Discard any oil left in the pan and return pan to heat. Add the remaining butter and lemon juice. When butter melts spoon it over the fish.
makes 4 to 5 servings
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| LEMON DELICIOUS PUDDING CAKE | | 1/4 cup butter3/4 cup sugar - divided4 eggs, separated1 tbsp grated lemon peel1/3 cup all-purpose flour1 1/4 cups milk1/4 cup lemon juice |  Lemon pudding cake is an old fashioned dessert that is really delicious. You end up with lemon pudding on the bottom and lemon cake on top. Serve upside down with a raspberry sauce.
Raspberry Sauce: A quick raspberry sauce can be made by melting raspberry sorbet or, puree fresh or frozen unsweetened raspberries in a food mill or in a food processor (then through a strainer if you want to remove seeds). Add icing sugar or sugar syrup or raspberry jam to sweeten.
Method:
1. Preheat oven to 350F. Butter an 8"x8" baking dish.
2. In medium bowl beat butter with 1/2 cup sugar until light. Beat in egg yolks and lemon peel.
3. Whisk in flour and stir until smooth. Whisk in milk and lemon juice.
4. In a large mixing bowl beat egg whites until light. Add remaining 1/4 cup sugar gradually. Continue beating until egg whites are stiff and glossy. Stir about 1/4 of the egg whites into the lemon mixture and then fold the lemon mixture into the remaining egg whites.
5. Pour mixture into buttered pan. Set pan into a larger dish (like a roasting pan) and fill with hot water to come halfway up the sides of the cake. Bake 40 to 45 minutes or until top is lightly browned and feels firm when gently pressed in the centre. Check every 15 minutes and cover loosely with aluminum foil if top is browning too much.
makes 8 servings
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| CHOCOLATE TRUFFLES | 8 oz best quality semi sweet or bittersweet chocolate, chopped1/2 cup whipping cream2 tbsp butter, cut up2 tbsp favourite liqueur, optional
coating:1/2 cup cocoa |  Perfect for your honey for Valentine's Day. Use the best chocolate - we used Cacao Barry 70% chocolate. Any extra truffles keep well frozen.
Method:
1. Place chopped chocolate in a medium sized mixing bowl. Bring cream to a boil. Pour hot cream over chocolate and shake gently so that cream just covers chocolate. Allow to rest two minutes. Stir until smooth. Stir in butter and liqueur if using.
2. Stir mixture until cool and chocolate can be mounded. Spoon or pipe chocolate into 1 tbsp mounds onto a baking sheet lined with parchment paper. Refrigerate until firm. Roll into irregular shaped balls.
3. Sift cocoa and roll truffles in the cocoa mixture until well coated. Refrigerate or freeze.
about 24 truffles
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| © Copyright 2010, The Bonnie Stern School of Cooking
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