Enjoy your stroll, sampling street food market!

There are so many senses heightened as you stroll down the street. People yelling orders, smells are intermingling and you get to sample a few amazing street foods.

Download all the information you’ll need for the class including the pre-class prep list (roughly 30 mins prep). Pre-prep is key as we have an amazing menu but it does depend on how much is done before hand. Print out the recipes if you can. A heads up on the pre-class prep:

Chef Joey will take us through each item step-by-step. No one will be left behind. We welcome cheers and heckling of Chef Joey, and others!

CLICK HERE FOR ZOOM LINK. Meeting ID: 882 9017 6585. Passcode: 224097

See you a little before 5:00pm so we can get all set up and say hello!

Try a bit of drama!

Try the Orange Liquor Bomb for a little drama when you serve the cake. Sprinkle the cake with icing sugar and place this little treat on top. When you get to the table reveal the yummy orange liquor soaked orange slices with some flare!. Recipe is at the end of the Flourless Chocolate Cake recipe.

 

Saketini

Ingredients

  • 2 1/2 ounces gin or vodka

  • 1/2 ounce sake

  • Garnish: olive or cucumber slice

Instructions

  • Pour sake and vodka or gin over ice.

  • Strain into a chilled glass

  • Garnish with a sliced cucumber. Cut a round slice or go with a very thin strip cut lengthwise down the cucumber. The first option can float on top of the drink and the second is beautiful when folded inside the glass like a ribbon.

Shanghai Rose Mocktail

8 Servings - It’s a tricky one but worth it!

Ingredients

  • Juice of 1 lime

  • 1/4 cup rosemary crystals

  • 2 ounces rose elixir

  • 2 ounces bottled yuzu juice

  • 2 ounces simple syrup

  • Ice

  • 18 ounces soda water

  • 2 sprigs fresh rosemary for garnish

    • Rose syrup is readily available online or at some specialty food stores.

    • Bottled yuzu juice can be found at Asian markets. A one-to-one mixture of lemon and lime juice can be substituted.

Directions

Make the rose elixir:

  • In a small saucepan, bring the rose syrup and distilled or tap water to a boil over high heat.

  • Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes.

  • DO AHEAD: Rose elixir can be prepared in advance and refrigerated up to 2 weeks.

Make the Shanghai Rose:

  • Pour the lime juice onto a small plate and spread the rosemary crystals on a second small plate.

  • Dip the rim of a 12-ounce glass into the lime juice, then dip it into the rosemary crystals to lightly coat. Repeat with a second 12-ounce glass.

  • Pour 1 ounce each of rose elixir, yuzu juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass.

  • Garnish drinks with rosemary sprigs.

Wine Pairing

Bernedette Bagshaw has 15 years in the Wine and Spirits Industry. WSET 3 and Whisky Brand Ambassador. She is a rep for Pacific Wine and Spirits.

“I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical.”

She has reviewed the tasty treats you are about to cook and has made a wine pairing to serve with it. You can pick up a bottle at Northmount Liquor for a 15% discount. Email them at info@northmountliquor.ca OR call at 403 220-0208. Just tell them Chef Joey sent you! They do have a delivery service as well ($10).

Wine Selection:

WHITE

  • Pierre Sparr Pinot Gris

  • Cote des Roses Rose

RED

  • Joseph Drouhin Beaujolais Village