Off the Beaten Path: Culinary Adventures Across Atlantic Canada

Yeah, we just finished a cooking class.

We did fresh homemade pasta with this like sauce vierge, which means virgin sauce.

So it's this, I'll show it to you.

It's this uncooked tomato sauce, which is just like.

Oh, wow.

Look at that.

That

looks beautiful.

And this is what's left.

That's what's left.

Oh, I love it.

This

was

supposed to be my dinner,

Jodi, as you know.

So Amy, I did an easier version.

She did knife skills.

I did this whole class with a paring knife.

I normally would never teach with a paring knife for a whole class.

So I grated my tomato and I hand-torn basil, all the same ingredients that she has, a rasp for my garlic and some lemon zest that's in there still.

And so we did the exact same thing.

I just did zero knife skills in mine.

Wow, that's amazing.

Same sauce, two different ways.

Same sauce, two different ways.

Yeah, we just finished a cooking class.

We did fresh homemade pasta with this like sauce vierge, which means virgin sauce.

So it's this, I'll show it to you.

It's this uncooked tomato sauce, which is just like.

Oh, wow.

Look at that.

That

looks beautiful.

And this is what's left.

That's what's left.

Oh, I love it.

This

was

supposed to be my dinner,

Jodi, as you know.

So Amy, I did an easier version.

She did knife skills.

I did this whole class with a paring knife.

I normally would never teach with a paring knife for a whole class.

So I grated my tomato and I hand-torn basil, all the same ingredients that she has, a rasp for my garlic and some lemon zest that's in there still.

And so we did the exact same thing.

I just did zero knife skills in mine.

Wow, that's amazing.

Same sauce, two different ways.

Same sauce, two different ways.