Canoe Trip Menu Planning

Join Amanda Harrison* for an interactive workshop dedicated to menu preparation for  canoe trips.  In the Canoe Museum kitchen, we will prepare delicious roasted eggplant baba ghanouj. We will learn how to make cous cous stuffed bell peppers that can also be prepared over hot coals of a fire. Next, we will make some za’atar (middle eastern spice) and yogurt marinated chicken skewers and homemade pita bread.  For dessert, how about peanut butter and chocolate truffles?  We will travel to the picnic table within the museum itself, to sample all of our culinary creations, and share canoe trip stories.

*Amanda Harrison lives in Peterborough and works for the Nourish Project, teaching community  cooking classes with an emphasis on building food skills and belonging. She has ten years of experience in the restaurant and catering industry, starting her career at Peterborough’s Hot Belly Mama’s restaurant.  Amanda received chef training from George Brown College, and obtained Journeyman Red Seal certification.  Amanda also teaches cooking classes for Loblaws at locations across Ontario.  In her spare time, she enjoys canoeing and camping with her husband in the beautiful Kawarthas.