Fresh Mascarpone with Balsamic Cherries

Recently I took a Continuing Education course at NAIT called "Young Cheesemaking Fundamentals" - after attending Eat Alberta in April, I knew I wanted to come back to the NAIT kitchens as soon as I could. Chef Allan Roote welcomed our tiny class and got started right away. There were only eight of us, which I thought was perfect, as there was lots of hands-on learning and we could easily crowd around Chef Allan and watch his demos closely. Over the course of the night, we tasted and made yogurt, mascarpone, ricotta, mozzarella, and cheese fondue.

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Eat Alberta 2014

 

This weekend I set my alarm, woke up nice and early, packed my knife and apron, and headed to NAIT for the fourth annual Eat Alberta conference. It's a full day of workshops, cooking classes, and lectures about food, with a focus on local ingredients and conscious eating. A whole day of talking about food. I was in heaven. 

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