This in-person cooking class is currently not available, if you would like to do a private class with this menu please email us at:  info@inmykitchen.ca

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.