The Jewish holidays are around the corner yet again. Try something different this year and host a pre-passover cooking party for a group of your friends. We can accommodate groups of any size (minimum of 4), as long as your kitchen can accommodate.              The Fooding Company has designed a beautiful pesach menu inspired by our favorite holiday classics. We are now taking reservations until April 3rd to revamp your seder table. Choose one dish from each section of our customized menus. Every cooking lesson runs about three hours and includes our amazing drunken charoset – which is sure to impress even the pickiest of bubbies & saftas.

WHAT TO EXPECT: The Fooding Company team comes to your home fully equipped with ingredients, utensils and inspiring culinary techniques. This three-hour demo will provide delicious and unique Passover ideas. Come hungry, as we will be FOODING together throughout the night. Recipe cards from the lesson will be given as a take home at the end of the evening. * Please let us know if your kitchen is kosher.

• Popcorn – uses a hot oil infusion, which involves bringing olive oil to a boil (listen to the oil – it will speak to you by making snap and crackle noises) then turn the heat off and add dried herbs (Herb de Provence). By letting the herbs steep the oil becomes perfumed and more flavorful.

• Crostini / Naan chips – uses cold olive oil infusion. This involves using dried or fresh herbs (bruise them by rubbing with your fingers) crushed garlic, lemon zest (peel w/ vegetable peel) etc. To crisp up bread toast at 350 degrees for about 5 mins per side (or until golden & crispy). * Last nights cold oil included 2 crushed garlic cloves, lemon zest, 2 juniper berries crushed, pinch of dried thyme, rosemary, oregano, red pepper flakes, pink peppercorn, & salt.

• Goat Cheese Truffles – break up goat cheese into small chunks, then roll each chunk into little balls / or take the entire log of goat cheese & mould into flattened sphere. Then roll cheese in your herbs or lemon/ orange zest. *Last nights herbs included herb de Provence, Meyer lemon zest, tangerine zest, grapefruit zest, black & white sesame seeds, thyme, pink pepper corn, chives, and caraway seed.

• Roasted grapes – drizzle w cold infused oil & pinch of salt & pepper. Roast at 400 degrees for 8-10 minutes.  Red or purple grapes work best.

• Roasted garlic – Cut top off head of garlic season with oil pinch salt & pepper and enclose in tin foil package. Roast at 350 for 35 mins to an hour (check after 30 mins). You are looking for a over all golden colour and soft buttery texture.

• Blanch & shock – Slightly salt water and bring to a boil. Cook 1/2 pack (about 1 1/2 – 2 cups edamame) for 2 minutes, then “shock” them in cold water (this halts the cooking process there for preserving nutrients and bright colour). This can be used with any vegetable!

• 1 can of chick peas – rinse (to remove excess starch & sodium).  In a large tall plastic Tupperware add chick peas, edamame, garlic, drizzle of cold infused oil, lemon juice (1 lemon), pinch or two of cumin, sumac, salt & pepper and blend with immersion blender (hand blender) until smooth (add some of the blanching liquid if the mixture is too thick). *Serve with cut up vegetables crostini or baked chips.

PRAISE: ” This was such a fun and educational night. I learned how to turn tired and boring dinner appy’s into party ready items that anyone would be proud to say they made. Thank you girls for showing us how easy it is to make delicious food. Not only does your food speak to the mouth but it speaks to your eyes too. Everything was so beautiful!”

“I am so excited to make the dips, roasted garlic and the cheese balls for my dinner party on Sat night. It looks so amazing and fancy but is sooooo easy! Thanks Jaime for an interesting and educational evening. We had a great time and can not wait to cook with you guys again!