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Lunch Table - Come sit with us...Virtually!
July 14: Flavors: Sweet, sour, salty, sweet, bitter and unami flavors all play together to make food taste good. Join the discussion and chat about your favorite combinations and how flavors are used in your culture.

July 28: Pickles/Relish/Chutney's: It's growing season in Ontario and that means lots of flavorful opportunities to preserve the season. Join this weeks Lunch Table as we talk ways to preserve all the season has to offer.

August 11: Fresh Herbs and Spices: Fresh herbs and dried spices are the simplest way to add flavor, personality and pizzazz to any dish. Summer growing can yield enough goodness to last for the months to come. Join us as we talk about uses, best combinations, storage and more.

August 25: Tamarind: You can find tamarind in many global kitchens. The fruit can be eaten straight out of the pod or added to stews and curries. It has a sweet-sour taste that lends richness and brightness to a dish. Join us as well unpack the many uses this unique ingredient possesses.
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