Gail and Jon Hall shared a single room with hundreds of cookbooks, scores of monthly visitors and the perfumes of baking, basting and decanted wine.
Much bread is broken in this lovely fourth-floor condo-cum-culinary school in this downtown historic building.
Gail Hall, if you didn’t know, was Edmonton’s high priestess of good eating. She was all over TV, radio and print, preaching on the merits, both spiritual and physical, of lingering over fresh, lovingly prepared food, be it at home or in one of Edmonton’s fine eateries.
Check out Gail and Jon's loft in the Edmonton Journal.
I look at the calendar and shake my head. Did Jon and I return from our eight week westfalia journey at the end of May? Was I really away? I must have been, because I'm into my third week of being back and I feel like I'm still on vacation. You know, that state of mind where you stay calm? I'm hoping this will feeling will last. although, it's been pretty busy since I've been back.
On June 1, I hosted a fabulous demonstration cooking class for thirteen staff from Grant MacEwan University. It was their PD day and it started off at Seasoned Solutions with a cooking class using local ingredients (of course) that became their lunch.
Market Loft Cooking Classes started on June 4 and continued on June 11 ( will continue through the summer -- for dates of these classes, go to www.seasonedsolutions.ca and click on loft cooking classes). These classes start off with a shopping tour of the Farmers' Market on 104 Street, stopping to speak to the vendors whose products we're using in the market class. we shop for about 45 minutes and then it's back to the loft to begin cooking a three course meal (paired with lovely Canadian wine of course!) and voila, a gorgeous menu is created: Roasted Pepper and Tomato Soup, Individual Beef Wellingtons with Lemon Garlic Potatoes, Roasted Asparagus and Sauteed Cherry Tomatoes. Dessert was a Pear and Rhubarb Clafouti. The total class length is four hours.
Here's the recipe for the Pear and Rhubarb Clafouti. It's a simple French styled country 'pie'. The 'pastry' is more of a crepe or pancake batter. Traditionally made with stone fruit, this pie works really well with sliced pears, apples, strawberries, raspberries etc. The stewed rhubarb is an added bonus and takes less than 30 minutes to prepare. You must have friends that have too much rhubarb -- well, here's your opportunity to do something with it. I'm also doing a demonstration cooking class at the Devonian Gardens this Sunday June 19 from 2:30 to 3:30 pm in the pine facility. Why not come out and join me!
Tonight I'm hosting a cooking class that I donated to Theatre Network's Spring Fling fundraiser in March. Ross Reekie and friends are coming by to cook up a storm using locally sourced ingredients.
So, life continues on. Yes I was away and look forward to the next time, but it's also good to be back.