Now we're cooking with beer! Partake in the culinary arts. Hear from tea sommeliers, try some goat cheese or maple creme caramel, participate in wine and beer presentations and learn how to get the best balance of taste and nutrition with local produce. Our award winning chefs will serve up a truly nourishing experience to satiate your Epicurean desires and give you fresh ideas for your next dinner party.
Some of the features in 2011 included:
- Chef Guy Bedard promises to "stimulate your senses"
- Amy Jo Ehman offers tips from Cookbook Award nominated book "Prairie Feast"
- Chef Suman Roy, author of "From Pemmican to Poutine"
