|Date:||November 8 - 12, 2017|
|Time:||Daily sessions, see details below|
|Location:||Gallery Area, Edmonton EXPO Centre|
Join our Food Labs at Northlands during Farmfair International for expert, hands-on culinary instruction. From the art of making mozzarella or lemon cheese to preparing flank steak and a tri tip roast (your soon to be new favourite cuts of beef).
Workshops are free with paid admission to Farmfair International. Each session will be restricted to 14 participants*, but all guests will be able to watch these lab-style demonstrations from the sidelines.
The following sessions will happen daily on November 8-11. To reserve your hands-on culinary experience, registration is required below.
*For all Food Lab sessions participants must be 18 years of age or older. Photo ID may be required.
|Lemon Cheese||1 p.m.||Learn how easy it is to make fresh lemon cheese quickly in your own kitchen with simple household ingredients and tools. Old fashioned lemon cheese is a unique spread that makes a great addition to many dishes. Work with a NAIT Culinary School Instructor as they will direct you through the steps to take milk from the fridge to the plate.|
|Fresh Mozzarella||3 p.m.||Learn how to make fresh mozzarella with simple ingredients found in most home kitchens. Workshop includes tasting of a variety of cheeses from around Alberta. Work with a NAIT Culinary School Instructor as they will direct you through the steps to take milk from the fridge to the plate.|
|Beef||5 p.m.||What is the secret of cooking a tasty, tender and juicy flank steak or tri tip roast? Chef Marty Carpenter with Canada Beef will walk you through preparing and cooking these lesser used, but delicious cuts of beef. Workshop will include ingredients and direction on preparing your own cuts of beef.|
On Sunday, November 12, sessions will be presented by the top 4 finalists of the Avenue Magazine Burger Challenge.
- 10:30 a.m. – The Hat Resto Pub
- noon – Original Joe’s
- 1 p.m. – Jack’s Burger
- 3 p.m. – Downtown Diner