Emily: Olive Oil (for mobile viewing, view in landscape)
Experience Schedule (menus below)
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ONLINE: Thurs June 16th 6:00pm-7:30pm
20 spots available
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Emily: A Taste of Greece |
$25.00 |
Sign up now |
Private online experiences:
A great way to connect with family who live far away, and during this time when we cannot gather in person. A fun way to spend time with friends, and a great team building activity for companies, schools, parent groups and clubs. Any group!
Online experiences:
All online culinary adventures include interactive cooking instruction and a pdf packet with our host's family recipes. Culinary adventures are 1.5 hours in duration, and are co-hosted with In My Kitchen founder Paula Mohammed, on zoom. Our online culinary adventures require a minimum of 4 registrants to ensure they go ahead as scheduled.
Here’s how it works:
After registration you’ll receive an email with your shopping list and equipment list. A day before your experience you will receive your zoom link and recipe packet.
At the scheduled time of your culinary adventure, you’ll click on the Zoom link and join your session live.
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.
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.
Emily: A Taste of Greece
An evening in the Greek Islands with Emily:
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.
Spanakopita Triangles*
A combination of tangy feta, bittersweet onion, and creamy spinach housed in a pastry crust.
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 the above recipes.
Ingredient boxes are available for private group experiences; curbside pick up in Vancouver please click here for more info.
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.
“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.”
