Gloucester Market PC Cooking School

1980 Ogilvie Road, 2nd level

To register, please contact:

Ms. Donna Goodkey

613-746-8266 x 121

Veggie Sushi Party with Chef Amy Longard - Hands-On Class
Friday, October 12, 6:30-8:30pm

Not everybody loves raw fish, but most people can enjoy a tasty cucumber or avocado sushi roll! Join Chef Amy Longard for a fun hand’s-on class where you’ll learn to make and roll delicious veggie sushi. With her guidance you’ll prepare assorted Plant-Based Sushi Rolls with fillings including Portobello, Sweet Potato, Avocado, Cucumber & more. You’ll also make Miso Soup and spicy Mayo Drizzle.  All recipes are vegan, gluten-free and dairy-free. $40.00
Mango Mania with Radhika Ranjan - Demonstration Class
Thursday, October 18, 6:30-8:30pm

Mangoes have become wildly popular. They even have Mango Diet Coke for goodness sake! Tonight, Radhika Ranjan looks forward to sharing a mouth-watering, mango-filled menu with you as she prepares a vibrant Mango Cilantro Salad; spicy Aloo Parantha (potato-stuffed flatbread) with zesty Mango Pickle and Mango Chutney; a decadent Mango Pudding for dessert; and a Roasted Mango & Mint Smoothie to quench your thirst.

Gluten-Free, Dairy-Free and Vegetarian Tour of Asia with Chef Thuy Nguyen - Hands-On Class (2 hours, max. of 16)
Thursday, October 25, , 6:30-8:30pm

      Join Chef Thuy Nguyen for an exciting hands-on Asian culinary tour featuring healthier versions of classic dishes, using nutrition-rich super foods. She’ll help you prepare hearty Hong Kong Buttercup Congee (rice porridge) with Mung Beans, Edamame & Goji Berries; Vietnamese Rainbow Sour Coleslaw; Stuffed Mushrooms dressed with Soy & Sesame; Pad Thai with Shitake Mushrooms; and Sweet Mango Silken Tofu with Maple Ginger Sauce for dessert.

Build a Bowl with Chef Amy Longard - Hands-On Class
Friday, November 02, , 6:30-8:30pm

Trendy, healthful Buddha Bowls feature grains, beans, chickpeas, vegetables and flavourful dressings. Join Chef Amy Longard for a fun hands-on class where she’ll help you create a Southwestern Bowl with Quinoa, Black Beans & Chipotle Tahini Dressing; a Vegetarian Sushi Bowl with Sticky Rice, Edamame & Orange Ginger Dressing; and a Macro Bowl with Smoked Tofu, Sweet Potatoes, Cauliflower Rice & Turmeric Avocado Dressing. All recipes are vegetarian, gluten-free and dairy-free.

Dr. Purdy recommends a Whole Foods, Plant-Based way of eating, which by definition does not include oil or processed foods. These classes are listed because they are an opportunity to learn how to prepare different foods at home.

If you offer cooking classes for a Whole Foods, Plant-Based way of eating, and the classes do not involve using oil, feel free to contact us and we will be happy to post information and/or links for your classes.