Merry Christmas Warners/Driscolls/Roberts/Yarns from around the world!
Honouring Our Roots
Aline’s Swiss father got a free (stow-away) first class (as far as the cattle were concerned) ticket to Canada where he met his French wife in Saskatchewan. In 1918 Aline (Ah Lynn) was born. Contrary to popular belief she was not running from the French authorities by changing her name to Eileen. Embracing the Canadian way of life she accommodated her anglo friends that couldn’t pronounce Aline and accepted their pronunciation of her name Eileen.
In 1937 Aline and Art were married. Aline tapped into her French heritage and loved to cook and bake, especially pies. And Art tapped into his Saskatchewan heritage and loved to eat pies. That tradition of baking has been handed down to the next generation and hopefully to the next!
Aline and Art's legacy of love and laughter lives on through the love and joy of all their family and friends. Let’s share some stories and cheers to these amazing people and cook together…if only virtually.
Let’s honour Aline’s roots and cook French cuisine! Cheers to you Aline and Art.
Download all the information you’ll need for the class starting with the Agenda with 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.
Pick up a bottle of wine we’ve paired with the meal
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!
Meeting ID: 895 4217 7935
Passcode: 684863
So jump on Zoom Dec. 22, anytime after 4:45pm MST and we’ll get started at 5:00pm sharp!
Wine Pairing
“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.”
Chef Joey has reviewed the tasty meal you are about to cook and has made a wine pairing to serve with it.
Wine Selection:
Fresh floral and fruity aroma with notes of green apple, pear and light citrus. In the mouth it surprises its liveliness since its entrance is smooth at the same time that its step is marked by the typical acidity of the wine.
100% Tempranillo. Aromas of red fruits and liquorice very typical of the Tempranillo variety, to this we add the aromas coming from the aging in barrel, soft pastry.
Yellow Cocktail
The Yellow Cocktail might not be widely known across France, but this 1920s drink, once sipped along the Riviera, is enjoying a revival. We are sending you on a booze scavenger hunt!
2/3 oz. each of London dry gin, Suze, Yellow Chartreuse and lemon juice.
Shake over ice and serve in a chilled coupe glass with a lemon twist to garnish.