Wild Rice Salad Class – September 25-29

Please register for each class via the Eventbrite link provided.  If you have trouble registering with Eventbrite, please e-mail or call us.

There is more information provided on the class on the Eventbrite page.

Wild Rice Salad Class

Tuesday, September 25, 9:30-11 am -> Register here

Tuesday, September 25, 1-2:30 pm -> Register here

Tuesday, September 25, 7-8:30 pm -> Register here

Thursday, September 27, 9:30-11 am -> Register here

Thursday, September 27, 1-2:30 pm -> Register here

Thursday, September 27, 7-8:30 pm -> Register here

Saturday, September 29, 9:30-11 am -> Register here

Please pay for the class at the counter at Café by Tao.  We have decided not to allow payment through Eventbrite as an extra service charge would have to be added to the cost of the class.

After you register for the class you will receive an e-mail with a ticket to the class.  This does not mean that you have paid for the class.  You will need to come to the counter at Café by Tao before the class starts to pay for it.

Students will learn how to make the nutritious and oh so satisfying Wild Rice Salad.  Made with chiffonade kale, grated beets, julienned carrots and bell pepper with a ginger dressing.  In this class you will learn the easiest way to bloom wild rice, with a perfect result 100% of the time.

Students will also learn how to make almond milk and coconut milk which will be part of our delicious Royal Green Smoothie (kale, mango, banana, orange and almond or coconut milk).

Breakdown of costs:

$35 + HST for one hour and half of instruction

$15 for ingredients used during the class

$4 jar deposit … or bring your own (two 500 ml containers, one 125 ml container)

Students will bring home the equivalent of two large Wild Rice Salads and ginger dressing to go with it, 500 ml of almond milk and 500 ml of coconut milk.

What to bring:

A chef’s knife (what you would use to cut vegetables)

An apron

Optional: a container big enough to hold 768 g (6 cups) for the salad, two 500 ml containers for the almond and coconut milk, one 125 ml container for the ginger dressing

Parking:

It’s easy to find parking on the streets nearby.  Allow time for a nice walk to the café.

Parking for two hours is available on 1st, 2nd, and 3rd.  There is no time limit when parking above 4th on the west side.

There is also a parkade in the same complex as the café.  The entrance is to your left when going south on Mahon Ave.

Public transit:

We are a five minute walk from Lonsdale Quay.  Just walk north up to Esplande and then go west past Chesterfield Ave and Semisch Ave.  We are in the same complex as Yoga Pod and Perform Art Studios across from Waterfront Park.