Join chef Amanda Harrison for an interactive workshop dedicated to menu preparation for canoe trips. In the Canoe Museum kitchen, we will prepare Cajun Jambalaya with chicken and sausage. We will learn how to make Chocolate and Almond Granola Bars in advance of a trip. Next, we will whip up a mix for Skillet Cornbread, that can be cooked over a fire. And finally, a No-Bake Blueberry Cheesecake for dessert. In the Canoe Museum dining hall, we will go over some great tips for packing food and keeping your site bear-safe. Then, 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.