Maple Ridge Secondary culinary teacher Trevor Randle is teaming up with White Spot executive chef James Kennedy for a free virtual cook-along next week.
Szechuan beef with stir-fried noodles are on the menu as the local chefs guide participants through a tasty fusion-themed meal showcasing B.C. beef and dairy products. They will finish the lesson with a toasted coconut meringue with lemongrass and ginger-infused creme Anglaise.
“We’re really excited about our latest cook-along class,” said Randle. “Join us for 90 minutes of fun creating delicious B.C. grown dishes. Plus, learn new kitchen tools, trends, and techniques.”
Szechuan beef with stir-fried noodles and toasted coconut meringue with lemongrass and ginger-infused creme Anglaise are on the menu during next week’s virtual cook along.
The event is organized by the BC Agriculture in the Classroom Foundation (BCAITIC) and provides an opportunity to celebrate local agriculture. Randle said the event connects the farmers who produce our food and the chefs who cook it to the people who eat it.
He added that the demo will provide a great learning experience for participants of all ages and of all cooking levels.
“We invite everyone across B.C. to sign up for this free online cooking class,” said Pat Tonn, the BCAITC executive director. “Enjoy fast-paced fun while you learn the value of cooking with local foods.”
To register for the Cook-Along BC event and find the recipes and menu shopping/equipment list, visit https://www.bcaitc.ca/blog/cook-along-bc-event-december-6. Space is limited, so register today.