| Cheese workshops Join us for an evening of cheesecraft at Santropol Roulant! With the help of our host David Rotsztain, we'll be making fromage frais, paneer, fresh curds and fromage bleu. Learn about the theory and history of cheese, the politics of raw milk and dairy, other dairy ferments and rennet-free cheese making. What to bring: A couple of containers to take cheese and cultures home in. A container to take the whey home in Date: Thursday February 2nd, 5-8 pm
Suggested donation of 10$
For information or to reserve a spot
contact Rachel: rachel@santropolroulant.org
or call 514-284-9335
FIRST NATIONS FOODS
World Foods kitchen series will be kicking off the new year with an exploration of traditional cooking from our own continent, drawn from the rich cultural heritage of Quebec's First Nations. Join us and Alan Herrington from the Native Friendship Centre in the Roulant kitchen at 111 Roy east. The workshop runs from 5-7pm on Thursday, January 19th. Suggested donation of 10$.
For information or to reserve a spot
contact Rachel: rachel@santropolroulant.org
or call 514-284-9335 
Catalonian Cuisine WorkshopLearn how to cook Catalonian Cuisine! Come one, come all to the 2nd event in our World Food Workshop Series.
This month we are lucky to have the lovely Marta Tolra from Catalonia teach us about the delicious dishes native to her region of Spain.
On the menu: Escalivada (roasted veggies), Tortilla de Patatas (potato omelette), Tortilla de Carbasso (zucchini and asparagus), as well as the positvely delectable delicious dessert known as Panellets.
When: Thursday December 8th, 5-7pm
Where: Santropol Roulant, 111 Roy East, corner Coloniale
For information or to reserve a spot, contact Vanessa by email or by phone at 514-284-9335.
World Foods Workshops feature presenters from around the world alongside their favourite recipes sharing their skills, knowledge and passion for food. Join us for this memorable evening!
Come one, come all! It will be fun!!! It will be a good opportunity to spend some time together, and also to learn some new kitchen tricks.
Cooking doesn't have to be so very boring! NEXT KITCHEN WORKSHOP
Sephardic Jewish Cooking with Anna Goren WHEN: Thurday, May 5th from 5:30-8:00pm WHERE: Santropol Roulant's community kitchen (111 Roy E.) COST: Suggested donation of $10
Mostly when you think of 'Jewish Food' you think gefilte fish (what is actually in those guys anyways?) and matzoh balls. Come learn about the untapped world of Sephardic Jewish cooking, with dishes from the Jews of Turkey, Rhodes, and Tunisia. Coming off the back of passover, three dishes are also gluten-free, with no matzoh flour! You will have a delicious meal to eat and a little something to take home. We will be making boyechos (small cheese pastries from Rhodes), yeprakes (stuffed vine leaves from Turkey) Shakshouka (eggs in tomato sauce from Tunisia) and mustachudos (an actually enjoyable passover cookie from Rhodes) Anna Goren is from Seattle, Washington, where lots of Sephardic Jews live, among hipsters and lots of immigrants. Her family hails half from Brooklyn, NY and half from Rhodes, Greece. At the two synagogues closest to the house where she grew up, at 12:30 like clockwork, all the Jews from the Ashkenazik synagogue would exit the services, leaving behind their sad little bowls of pickled herring, and sneak over to the Sephardic synagogue next door, where a Mediterranean bounty awaited them. Anna has not completely forgotten her Ashkenazi roots and does enjoy the occasional gefilte with chrain, but is especially fond of Sephardic cooking. She has lived in Montreal for 6 years, and can be found procrastinating from responsibility in her kitchen on St. Joseph making a laborious meal or baking bread. In the fall, she will be teaching cooking and nutrition classes at a food bank in Oakland, CA.
*Please bring your own tupperware if you'd like to bring home tasty leftovers! To sign up, please send an email to mollie@santropolroulant.org as soon as possible. Spaces are limited.
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