The Food Studio

04/26/2023

Attention all croissant lovers! Here's your chance to learn the art of making puff pastry creations...think buttery croissants, chocolatines, elephant ears, baskets and danishes. This is a class you will not want to miss!

Just a few spots left for Saturday's class. Full details here: https://foodstudio.net/product/pastry-series-puff-pastries-croissants/

01/16/2023

Want to learn to make bread and rolls? Check out The Food Studio for the next class!

Winnipeg Bread shared a post on Instagram: "Spent a lovely morning at doing a run through of my in-person Basics of Bread Baking class on Jan 28. Class link in bio. ...

01/14/2023

New special occasion-themed kids baking classes have been added. Do you have little bakers on your house? Check these out!

There are 3 new classes in the Kids In the Kitchen series at The Food Studio that I will be teaching.

These are all baking classes and for kids ages 8-12.

Monday, February 13th Valentine's Day Treats

Wednesday, April 5th Easter Baking Class

Thursday, May 11th Mother's Day Baking Class

These hands on classes are so much fun to lead and each participant is going to take home their own small package of baked goods that they've created and decorated.

Below is the class schedule link, you can sign up for these individual classes there:

https://foodstudio.net/classes-by-date/

01/14/2023

Looking forward to this class, are you?

When I first started fermenting all the way back in 2013, I began with simple krauts and carrots. Carrots were easy because they could be made with minimal ingredients, only carrots, salt and water and I only needed a jar to make them.

Since then I've started experimenting with different combos and flavour profiles and I also still really like to make a quick jar of fermented carrot sticks with a simple brine of water and salt.

My class fantastic ferments is coming up on Monday, and it's actually happening this time! I've had to cancel the last few because of low interest and I'm so happy to share that we already have enough people in this class, plus room for a few more.

During this intro to fermentation class you are going to learn how to ferment, the process, what you need and will go home with a couple of ferments started and a batch of kombucha too.

This class at The Food Studio is $89.25 with GST, you can register through the link below.

https://foodstudio.net/product/healthy-lifestyle-series-fantastic-ferments-with-ashley/

01/12/2023

If you've been following me for awhile you'll know what's floating around in this jar.

If you're thinking, what the heck is that???? I'm happy you're here.

This is a scoby. It's a cellulose textured mat made of beneficial bacteria like lactic acid and acetic acid and yeast and you use it to brew kombucha.

If you've been following me for a while you'll know what's floating around in this jar. acid and acetic acid and yeast and you use it to brew kombucha.

In our modern world of pesticides, herbicides, cleaning products and alcohol consumption our good gut bacteria take a hit daily. We can help repopulate and bring balance to the gut by consuming fermented drinks like kombucha.

If you would like to learn how to brew kombucha, join me for my Fantastic Ferments class that is taking place on Monday, January 16th at The Food Studio. This intro to fermenting hand-on class is $89.25 and you are going to be making kombucha, fermented salsa and traditional sauerkraut.

You can sign up through the link below:

https://foodstudio.net/product/healthy-lifestyle-series-fantastic-ferments-with-ashley/

01/12/2023

On Monday I helped out with a Spanish Vegetarian class at The Food Studio and it was delicious.

Now that we are nestled right into the colder months of the year, our bodies are calling for warm and nourishing foods. A great way to get these in is a soup or stew filled with different types of vegetables.

On Monday a few people in the Spanish Vegetarian class made a Pisto, which is a spanish vegetable stew that has eggplant, zucchini, bell peppers, onions and garlic in a tomato sauce. It was served warm on a piece of crusty bread.

Most people in the class mentioned that they see both eggplant and zucchini at the grocery store, but just don't know how to cook with it, or they've had a dish that wasn't great.

The trick when using eggplant in a stew is to make sure that you prepare according to the recipe, which is usually dice and salt, which helps to draw out the extra moisture and then rinse and pat dry. We rinse because otherwise the dish would be way to salty.

The pisto was delicious, filling and is great for leftovers if you make a big pot.

Give this recipe a try to get a great assortment of veggies into your body.

https://www.cookedandloved.com/recipes/pisto-spanish-stew/

03/01/2022

Had the honour to share our upcoming kids programming with CTV this morning.
Here is the full interview:

Maria Abiusi talks about The Food Studio, and why she offers cooking classes for kids.

11/25/2021

Updated Winter programming and first ever Black Friday Sale!

Check out the program line-up here: https://foodstudio.net/classes-by-date/

Join this FB VIP Group to learn about all the deals! - https://www.facebook.com/groups/368510301718819