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""Just wanted to send a thank you! Myself and a few girlfriends were in attendance last evening for the Gourmet Appetizers session! What a great way to spend an evening, the food was delish, and the wines were great! The setting was relaxing, yet very fun. The sommelier (in training), was sensational – he had a very calm air about him. We learned a lot without feeling overwhelmed! Chef Steve was entertaining, provided us with super tips that we can all do at home. So cheers and thank you! We will be sure to attend future events."
Juana B – Gourmet Appetizer Class

Special Events


An Intimate Afternoon with David Rocco


David Rocco is a Food Network Canada television show host who recently wrote a new cookbook, Made in Italy.


Be one of the first in Winnipeg to meet the Food Network's David Rocco
close and personal at The Food Studio.  We are so excited to be able
to host Mr. Rocco and look forward to his stories of travel and life in Italy,
delicious appetizers and flipping through the pages of his latest cookbook,
Made in Italy.

Enjoy a selection of gourmet appetizers, food demonstration and book
signing all in support of the Centro Caboto's (Italian-Canadian community
cultural centre) capital campaign.  A receipt for tax purposes will be
provided for the majority of the ticket price.

Reserve early . . .  . a limited number of tickets are available.

Date:  Thursday, March 20
Time:  1:00 - 4:00 p.m
Cost:  $500 per person




Traditional Wisdom, Modern Kitchen - SOLD OUT

This is a 6 month course (1 full day class per month) where you will learn one of each of the following skills per month in a hands-on class that is jam packed with opportunities for both discussion and taste-testing. You will learn the key principles of traditional foods and how to implement them in a way that is both sustainable and enjoyable.

1. Lacto-fermentation:

Lacto-fermentation has been used by people around the world to preserve food long before freezers, pressure cookers and canners ever made their way into our lives…You would be hard-pressed to find a culture around the world that doesn’t have its own history of fermented foods.

2. Nourishing bone broths:

Find out why the healing properties of broth have been well documented throughout history. Learn how to make your own nourishing bone broths from chicken, beef and fish.

3. Proper preparation of beans, nuts and seeds

It’s more important than you think. Learn how preparation affects digestion and nutrient assimilation. We will sample plenty of great recipes like seed crackers and dahl and honest-to-goodness good for you granola.

4. Nose to tail eating.

How eating ``more`` parts - think oxtail and organs - could save your pocket book and your health. Find out why grandma ate liver at least once a week and why paté needs to make a comeback in your kitchen.

5. Sourdough.

So much more than ‘friendship bread’. We’ll take a walk back through time to find out why cultures around the world made naturally leavened bread- and you will learn the joy and health benefits of properly preparing sourdough breads, muffins, crackers and cookies.

6. Traditional fats:

How lard, butter, ghee, coconut and olive oil are different from modern fats like canola oil, soy oil and margarine. You’ll learn how to render fat simply and how

What you will get with the course:

  • 6 full days of in-person, hands on instruction in a fun and nurturing environment.
  • Insight into the history and nutritional basis for each food skill
  • Recipes
  • Handouts
  • Plenty of opportunities to sample
  • Access to an exclusive online forum for course members

How it works:

  • You attend one class per month from September to February.
  • Two weeks before the class starts, you will receive any final notes about what to bring to class.
  • You get full support and additional recipes to try in between classes

So why is the course 6 months

There is one class per month to give you the chance to be able to learn, practice and integrate your new food skills. To weave it into the rhythm of *your* home. Have you ever been in a class or somewhere and received lots of information all at once? It can be overwhelming. You may only remember one thing even though there was so much more you wanted to remember. We want you to be comfortable with one set of food skills before we move onto the next!

When it’s all said and done, here’s what you will have:

  • The practical skills required to introduce traditional food skills into your kitchen (or to build on what you have already been doing)
  • An understanding of the nutritional evidence that makes Traditional Foods important to this day
  • The ability to prepare dozens of new recipes that are kid and family-tested
  • Strategies for making it all manageable and implementing a traditional food prep rhythm into your home

Dates:  Saturdays, September 28, October 19, November 16, December 7, January 18 and February 22

Time:  10:00 a.m. – 4:00 p.m.

Cost $650

Only 12 spots available.