dish entertains cookbook won the prestigious US James Beard Award!

We celebrated our success this June in New York at the James Beard Awards gala at the Lincoln Center and shared the evening with the likes of Jaques Pepin, host Bobby Flay and other top chefs. 

Check out www.jamesbeard.org for more information.

Come into dish for a signed copy of dish entertains – perfect hostess or birthday gift – everyone needs this simple entertaining book!

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dish scheduled class summer promotion. 2 for 1!

Sign up for ANY TWO classes this summer (July, August) and your favourite friend comes for free to one of your classes- great way to make new friends!

Email lily@dishcookingstudio.com

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dish to go

the perfect summer host gifts from your kitchen (shhhh – the dish kitchen) to theirs

The breakfast kit – homemade dish signature granola, dish organic fair trade coffee (beans or ground) or loose leaf organic teas ready to give  $30.
Cocktails & snacks – marinated olives, sweet n spicy nuts, dish dip (e.g. sundried tomato & feta, sweet pea mash) & spicy salsa from our fridge to theirs  $30.

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The dish cafe hosts Thursday BBQ lunches. Take a lunch break with bbq sausages, burgers and all the dish signature fixings. Delicious soups, salads, sandwiches and baked goodies Monday-Friday 8am-6pm / Saturday 9am-4pm for your breakfast and lunches on the go.

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dish catering – be a guest at your own party!

Corporate lunches – signature sandwiches, salads and sweets
Company parties at the office or at dish
Birthdays, Anniversaries, Milestones
at dish, at home, at work.

private parties - host your backyard soiree, birthday or wedding shower fete this summer and take the heat off with dish catering.  Your patio, or our party venue.

Contact tracey@dishcookingstudio.com

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dishUP party space, venue, space rental

Party & entertaining space – throw your corporate client and staff gatherings, birthdays and anniversaries.

For information on dishUP (pdf) >

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July events
heat up this summer with TO’s food scene:

Summerlicious July 4-20 pre fixe dine out extravaganza.  For more information on participating restaurants and menus check out www.toronto.com

For the latest on farmer’s market events and local crop availability, check out www.my-market.ca
Hint – strawberries and cherries ARE HERE! 

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dish in the News:
Recent Media Buzz

Martha Stewart Radio, Entertaining Week, June 26, 2008

Globe & Mail, “James Beard Award”, by Cecily Ross Wed June 25th, 2008

Breakfast Television, June 24, 2008

Canada AM, Beverley Thompson, June 18, 2008

CBC Radio, Here & Now, Matt Galloway, June 9, 2008

Gremolata, “Breaking News”, by Malcolm Jolley, June 2008

Whatever magazine, cover story, “A family Recipe”, by Filomena Rosati, Spring 2008

Winnipeg Free Press, “Who’s your farmer?”, by Wendy Burke, April 23, 2008

Style at Home Kitchen, April 08

Canadian Family magazine, April 08

 

Coming Soon
You asked for it. We’re Listening.

$95/person Friday Night Interactive Cocktail Party

$250/couple Saturday Night Couples in the Kitchen

Book your summer cooking classes at dish!

Naked In Italy - Tuesday July 8 6:30-9pm - Hands-On
Fresh, unfussy and using only the best ingredients available - this is the heart of Italian cuisine. Join us for this relaxed, informal and informative class where we will explore the flavours of the Italian South.

Beginner Chef Essentials
Saturday July 12 11-2:30pm - Workshop
During this intensive workshop, we'll explore basic techniques such as searing, steaming and roasting. As well, you'll learn the ABC's of vinaigrettes and soups. You'll quickly build confidence in the kitchen as you master these basic but essential skills.

Intermediate Chef Essentials - Sunday July 13 11-2:30pm Intensive Workshop
This class is geared toward the avid home cook who would like to take their skills to the next level. We will be looking at a variety of techniques such as emulsions, pan frying, braising and stewing. Learn the basics of flavor building and proper knife handling, some light butchery, soup and stock making. All in all, a jam packed class with plenty of opportunity for discussion and questions.

Mediterranean Seafood
Monday July 14 6:30-9pm - Hands-On
Sample the delicious bounty of the Mediterranean Sea, with dishes from all over the coastal regions surrounding it. Learn some basics of working with seafood, as well as some great tips for purchasing and preparing quality fish and shellfish, with dishes that are approachable, simple to prepare and with tastes that speak for themselves!

Backyard BBQ
Tuesday July 15 6:30-9pm - Hands-On
It's that time again to have your friends over to dine al fresco in the privacy of your own back yard. And of course this is also the perfect time to fire up that BBQ and show your friends how to BBQ in style. Join Chef Brooke as she leads you through an easy backyard BBQ grilling fish, making a great grilled vegetable salad and so much more. Light up the tiki torches and dust off your patio furniture, it's time for the "Backyard BBQ"!

Summer's Freshest SuperFoods
Saturday July 19 12-2:30pm - Demo
Make the most of what you eat and learn to maximize the goodness of natural vitamins and anti-oxidants that exist in some of our favorite foods. With dishes that take advantage of natural flavors and nutrients there is no need to sacrifice taste for the sake of health. Healthy food that tastes good, what could be simpler?

Mastering Seafood
Monday July 21 6:30-9pm - Hands-On
With so many delicious offerings from the sea to choose from, it can be difficult to know where to start! This class will give you the confidence to begin creating your own fresh and delicious seafood dishes. Join Charmaine in this fun and informative class and learn a variety of techniques for cooking whole fish, shellfish and many things in between! Get great tips on presentation and side dishes as well as learning how to purchase and store the freshest seafood.

Barefoot in the Summer
Tuesday July 22 6:30-9pm - Hands-On
Ina Garten, the Barefoot Contessa, knows how to entertain with simplicity, style and fun. Discover her shortcuts and strategies for make-ahead menus, fabulous food and memorable parties. With her as our inspiration we'll show you the ins and outs of casual yet elegant entertaining.

Indulgent Vegetarian
Saturday July 26 12-2:30pm - Hands-On
Vegetarian food isn't diet food! Meatless food can be incredibly rich and totally satisfying. Do yourself and the planet some good, and warm up to a veggie way of thinking and eating with Joshna in the dish kitchen. Learn to make delicious and sophisticated vegetarian food that is perfect for an easy dinner or a special celebration.

Register for classes school@dishcookingstudio.com

Frozen Lemon Souffle
(from dish Entertains Cookbook)
serves 12

Ingredients:

1 box vanilla wafers (crushed) 250 gr
4 Tbsp butter, melted
4 egg yolks, lightly beaten
1/2 C. lemon juice (2 large lemons)
1/4 C. sugar
11/2 Tbsp. lemon zest
4 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
3/4 C. sugar
1 1/2 C. whipping cream

Method:

Crush wafers in food processor.  Drizzle in melted butter.  Press firmly into bottom of 9-10 inch spring form pan.
In a large bowl combine next 4 ingredients. blend and let stand.
In a separate bowl, beat egg whites until foamy.  Beat in tartar and salt.  Continue beating until soft peaks form.  Gradually add sugar and beat until stiff peaks form.
In a separate bowl, beat whipping cream.
Fold whites and cream into yolk mixture. Spoon into pan. Cover with foil. Freeze at least 8 hours.
Let soften in fridge 1/2 hour before serving. Can be frozen for up to 2 weeks.
Decorate with lemon zest or candied lilacs.

To speed up whipping cream, place beaters in freezer and bowl and cream in fridge.

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