For the Love of Spice demos are geared at those who enjoy the nuances of layered flavours. These demonstrations, hosted by some of the city’s best chefs and caterers, explore the dynamic of spices and how they add depth and deliciousness to cuisines the world over. Chef Deb Rankine provides a cool down in this demo with Moroccan Mint Tea Ice Cream.
PRICES
Everyone: FREE
Sunday, August 17, 2014
1:00PM – 2:00PM
Marilyn Brewer Community Space
235 Queens Quay West
For the Love of Spice demos are geared at those who enjoy the nuances of layered flavours. These demonstrations, hosted by some of the city’s best chefs and caterers, explore the dynamic of spices and how they add depth and deliciousness to cuisines the world over. Chef Deb Rankine shows us the ropes of Moroccan Preserved Lemon Chicken Tajine with Couscous.
PRICES
Everyone: FREE
Sunday, August 17, 2014
3:00PM – 4:00PM
Lakeside Terrace
York Quay Centre, 235 Queens Quay West
Deb Rankine
Food writer and cookbook author Deb Rankine, counts Moroccan cuisine amongst the oldest and most intriguing foods of the world. She’s visited this North African country three times, eating her way from Rabat in the north to Essaouira and Agadir in the south while doing research for a cookbook on authentic Moroccan cuisine. Says Rankine, “I’ve cooked in lush riads in the Old City of Fez, in one-room yurts in the desert, and even in a Berber compound in the Atlas Mountains. What resonates most from these experiences is the warmth of hospitality of the Moroccan people and the reverence they have for the food they cook. Such was the case in Seffarine Square (the copper souk) in Fes El Bali, a cluster of male patrons at Cremerie La Place Café having a friendly argument over whose mother made the best bowl of harira, Morocco’s famed winter soup that breaks the daily fast of Ramadan. “The debate went on for hours!”
thefridgewhisperer.ca