Cedar + Salt is Emily's most recent cookbook written with her  good friend and photographer DL Acken.  The recipes from Cedar & Salt represent where Emily is from:  Vancouver Island.  The cookbook features more than 100 recipes, separated into four sections—field, farm, forest, and sea—that showcase the most iconic and sought-after ingredients from Vancouver Island, such as blackberries, foraged chanterelles and fiddleheads, freshly harvested spot prawns and oysters, line-caught spring salmon, grass-fed beef, and cultivated foods like heritage Red Fife wheat.   Emily has selected a menu from Cedar & Salt to showcase the ingredients found on Vancouver Island. 

Cedar + Salt Menu

A hands-on experience with a pinch of demonstration

Apple Brandy spiked Liver Pate

Spiced Apple Hot  Toddy (with or w/out the alcohol)

Waiting for you when you arrive. Simple enough for everyday and perfect for special occasions.

Red Fife Crepes

Filled with prosciutto, pear and buffalo mozzarella.  The Red Fife flour adds a natural nuttiness to the crepes and helps balance the flavours of the salty prosciutto, sweet pear and creamy buffalo milk.

Roasted delacata squash

Delacata is slender, long and sweet, move over butternut!

Truffle Pappardelle

Dark chocolate Nori bark

Emily created this sweet treat, from her love of all things nori.   Made with nori (seaweed), tamari almonds and chocolate you get the perfect combination of salty and sweet.

Recipes are found in Emily's cookbook:  Cedar & Salt.  When you sign up for Emily's culinary adventure you will receive your own pdf of all the above recipes.

An evening in the Greek Islands with Emily:

A hands-on experience with a pinch of demonstration

Tzatziki*

No store-bought tzatziki comes close to the fresh, homemade version. Cool and refreshing, this sauce pairs well with almost everything, and is always a staple in Emily's fridge. 

Baked Feta*

One of Emily's favorite appetizers. Warm and delicious, it’s great before almost any meal. The tangy feta and sweet roasted tomatoes are a perfect match for crackers, crusty bread, or pita.

Hummus*

This hummus is extra creamy and super delicious. The trick? Lots of olive oil and shelling the chickpeas before blending. The skin on the chickpeas creates a gritty texture that’s impossible to remove once it’s blended. The freshness of lemon and heat of garlic, topped with a generous glug of olive oil makes this hummus irresistible. 

Spanakopita Triangles*

A combination of tangy feta, bittersweet onion, and creamy spinach housed in a pastry crust.

Mousakka*

If there was ever a classic Greek main dish, this is it. It combines all the traditional flavors, spices, vegetables, and sauces of the Greek islands into one amazingly tasty dish. A dish Emily often makes for the Sunday meal.

Baklava cigars

All the flavour of backlava in this fun rolled up version.  A favourite of Emily's around the holidays.

All recipes are developed by Emily in her own home kitchen, inspired by the dishes from her Father-in-law's childhood.

*Recipes are found in Emily's cookbook:  Greece, Recipes for Olive oil and Vinegar Lovers.  When you sign up for Emily's culinary adventure you will receive your own pdf of all the above recipes.

Syrian cooking with Emily:

Hands on with a pinch of demonstration

When researching her cookbook:  Syria, recipes for olive oil and vinegar lovers, Emily had the privilege to spend time with refugee families from Syria.  Emily cooked, learned and ate with these families who shared their table and traditional recipes with Emily.  Eating together in Syrian culture is all about generosity and hospitality, bustling community, and lively conversation over tables laden with fragrant dishes. Whether you’re a culinary expert or just taste-curious, Emily will take you on a journey through a variety of Syrian dishes showcasing olive oil. 

Included in this culinary adventure is an olive oil tasting where Emily unveils the truths and myths surrounding olive oil. 

Meze

A selection of Syrian appetizers for a light snack upon your arrival. Labneh and Vegetables, Flatbread and Beet Hummus

Falafels and Tahini Garlic Yogurt Sauce

An addictive and versatile sauce served with traditional Syrian falafel

Carrot Salad

A bright crunchy carrot salad, often eaten in the early fall.

Aleppian Rice Pilaf

Rice is a highly valued grain in Middle Eastern cuisine simply because historically it was difficult to obtain.  

Shakriyyeh (Roasted Chicken and Yogurt Sauce)

This dish is often served on the first of the year, as some traditions believe that serving white food on the first day of the year will bring forth purity and luck.

Date Sandwich Cookies with Cardamom Coffee

These cookies do require a real time commitment, but well worth the effort!  For this culinary adventure, Emily will do the work for you ahead of time and allow you to sit back and enjoy.  

Recipes are found in Emily's cookbook:  Syria, Recipes for Olive oil and Vinegar Lovers.  When you sign up for Emily's culinary adventure you will receive your own pdf of all the above recipes.