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For our May Kid’s Cooking Class ​“All Things Spring!” Making pasta dough at home is super easy, fun, and best of all: you can make almost any shape you want! Lasagne, spaghetti, penne, the list goes on and on.

This recipe is a part of the 2021 Spring Agri-Food Experience with the Western Fair District. Panzanella is a tuscan bread salad that is perfect for summer when tomatoes are at their peak!

The condiment with a million uses, ketchup tastes even better when made at home! This recipe is a part of the 2021 Spring Agri-Food Experience with the Western Fair District

Nothing beats tomato sauce made from scratch! This recipe is a part of the 2021 Spring Agri-Food Experience with the Western Fair District

Roasting tomatoes helps to concentrate their flavour and brings out their sweetness. This recipe is a part of the 2021 Spring Agri-Food Experience with the Western Fair District.

This recipe is a part of the 2021 Spring Agri-Food Experience with the Western Fair District. Chef Ryan will take us through how to preserve tomatoes at their peak ripeness to enjoy all winter long.

Cook along with Chef Ryan as he makes these fresh little vegetable pancakes. They are light, crispy and delicious!

This marshmallow recipe comes from Greg Wade of Publican Quality Bread in Chicago. Their ooey gooey meltability factor is amazing, and using honey adds a delicious depth of flavour. Make the best s’mores ever with this secret ingredient!

Special Guest Chef Aoush Mseitef joins us to share her recipe for Yabruk, a Syrian stuffed grape leaves dish that is made to feed the whole family!

We’re so excited that Special Guest Chef Aoush Mseitef joined us to share her recipe for Yabruk, a Syrian stuffed grape leaves dish that is made to feed the whole family! We asked her some questions so we can get to know this fantastic chef!