Culinary Adventures with Emily

  • Greek Immersion Experience:  Emily
  • Greek Immersion Experience:  Emily
Experience Schedule:
NOTE: VICTORIA DATES BELOW VANCOUVER DATES
1 spot available
Greek Immersion Experience: Emily
$95.00 Sign up now
VANCOUVER: Wednesday September 18th 5:00pm-9:00pm
2 spots available
Greek Immersion Experience: Emily
$95.00 Sign up now
VANCOUVER: Thursday September 19th, 10:30am-2:30pm
4 spots available
Greek Immersion Experience: Emily
$95.00 Sign up now
PRIVATE: Thursday October 3rd, 5:30pm- 8:30pm
Sorry, workshop is full!
Greek Immersion Experience: Emily
$95.00
GREEK: Sunday October 20th, 4:30pm - 8:30pm
Sorry, workshop is full!
Greek Immersion Experience: Emily
$95.00
PRIVATE: Thursday November 7th, 5:30pm-8:30pm
Sorry, workshop is full!
Greek Immersion Experience: Emily
$95.00
GREEK: Friday November 22, 10:30am - 2:30pm
Sorry, workshop is full!
Greek Immersion Experience: Emily
$95.00
GREEK: Saturday December 7th, 11:30-3:30pm
1 spot available
Greek Immersion Experience: Emily
$95.00 Sign up now
VICTORIA (Summer Special): Friday July 5, 5:00PM-9:00PM
Sorry, workshop is full!
Greek Immersion Experience: Emily
$50.00 $95.00
CEDAR+SALT:Friday December 6 5:00pm-9:00pm
6 spots available
Cedar+Salt: A Culinary Adventure
$95.00 Sign up now
SYRIAN: Thursday November 21, 5:00pm - 9:00pm
1 spot available
Syrian Immersion Experience: Emily
$95.00 Sign up now

If you would prefer to book your culinary experience over the phone or would like to book a private group experience please email us at info@inmykitchen.ca 

All experiences are informal, warm and welcoming.  IMK experiences are suitable for families, we recommend children are a minimum of 11 years old.

You are welcome to bring your own wine to Emily's culinary events, for insurance purposes we request that you limit it to approximately one bottle of wine per couple.

Immersion experiences are a 4 hour experience.  Includes a light snack upon arrival, approximately 2.5 hours of "in the kitchen" time, learning the recipes and participating in making the dishes, a full dinner shared together, and a booklet of recipes and in-depth culinary info.

Taste of experiences area a 2.5 hour experience.  Includes a light snack upon arrival and then you get to sit back and relax as Melissa walks you through each recipe step by step sharing her family stories and culture along the way.  Everyone sits down together and shares the meal and more great conversation. 

Cooking with Emily:  Cookbook author and olive oil sommelier

Emily is a full-time cookbook author and olive oil sommelier with a background in chemistry and cultural anthropology. To have the opportunity to cook, taste and learn from Emily is an experience that you will want to repeat over and over again. Whether you are attending Emily’s culinary adventure in her cozy basement suite in Victoria on Vancouver Island or in our In My Kitchen home in Vancouver, it feels like you have found the hidden door with the secret knock that only the serious foodies and locals know about. We have taken that secret and invite you in with open arms. Emily has so much to share, you will need more than one visit to fully appreciate all that she offers. This experience is about the culture surrounding olive oil and is showcased through a Greek menu influenced by her family roots in Greece. Followed by a professional olive oil tasting, where you leave with a new appreciation for olive oil and the knowledge of how to buy, use and taste olive oil.

Location: Vancouver – Dunbar neighbourhood

Pet Alert: Pets live on premises but not in attendance

 

Greek Immersion Experience: Emily

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.

Cedar+Salt: A Culinary Adventure

Cedar + Salt 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.

In this immersive culinary adventure, Emily will curate a 4-5 dish menu from Cedar + Salt showcasing her home:  Vancouver Island. 

 

Syrian Immersion Experience: Emily

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.

 

Bio:

I was born in Brantford Ontario. My Mum is from Victoria, Vancouver Island and I was fortunate to spend my summers there. I have fond memories of picking blackberries on the roadside and being aware that what we ate, we grew and picked from the garden. I grew up on the kitchen counter as my mother is a passionate cook and she passed on the love of food and cooking to me.

When I met my husband Steve, I became very close to his family. Steve’s mother is Italian and Father Greek.   Steve and I spent some time living in Europe and visited the family olive grove in the countryside outside the small town of Fano in central Italy. I learned so much, we were there for harvest, experiencing the community that comes together to pick the olives. Being in the mill when the olives are crushed and made into olive oil this is what started my fascination with olive oil. 

Upon our return to Vancouver Island, I couldn’t find the quality of olive oil I was used to in Italy and thus began my obsession with olive oil. I started importing olive oil and shortly after opened a retail store educating, teaching, and sharing this juice I had grown to love so incredibly much.

When did you develop a love for cooking?

I really fell in love with cooking when I was in university and I realized I could make an array of tasty dishes with very simple equipment. I was the one where everyone gathered. I love how good food connects people and brings people together.

What are some of your favourite ingredients to use?

Olive oil! One of my favourite types is Frantoio which is a classic central Italian Tuscan variety, it is very herbacious, pungent. Frantoio is one of the varieties my husband’s aunt grows, it is very nostalgic for me.

Eggplant, I love how creative it is, you can roast it, sauté it, make chips out it. Eggplant absorbs any flavour.  Lilacs are also a favourite of mine; they taste the way they smell. I often make a Lilac simple syrup to pour over a Lilac sponge cake. 

 

Do you have a cooking philosophy?

Don’t be afraid to play with your food. I see cooking as an art, be creative. No one would tell you not to take a palate of paint and not mix the colours. You should have fun and be connected with your food. I always have an element of curiosity when I am cooking to see how a dish is going to develop.

https://cdn.shopify.com/s/files/1/1954/9303/files/embio.jpg?439
Emily
Olive Oil Sommelier and Cookbook Author

“Don’t be afraid to play with your food. I see cooking as an art, be creative. No one would tell you not to take a palate of paint and not mix the colours. You should have fun and be connected with your food. I always have an element of curiosity when I am cooking to see how a dish is going to develop.”

ct-greek
ct-syrian
ct-westcoast