Hello and welcome to the Alligga Flaxseed Cooking Oil Blog. I am Chef Alana Peckham and I was recently up at Whistler participating in Cornucopia 2014. I was invited to create a dish for Taste of the World Night Market as well as lead a three course demonstration for the Culinary Stage Series. Both events were a great success and Whistler enjoyed my tasty creations using our fabulous flaxseed cooking oil!
For Taste of the World Night Market, we represented Italy by serving a Roasted Red Pepper and Goat Cheese Bruschetta with Walnut and Olive Tapenade. The event was fun and interactive as each guest had a passport with flags to be hole punched out as they tried each worldly food item. Guests found the flavors of the bruschetta to be well balanced and full. It was explained to them that Alligga Flaxseed Cooking Oil was used in the recipe in place of the traditional olive oil and they agreed that the subtle nuttiness of the flax oil complimented the tapenade really well and didn’t over take the flavor of the roasted red pepper, goat cheese and tomatoes. We served approximately 400 portions throughout the Friday evening, check out the photos ☺
The following morning, I lead the Culinary Stage Series serving a menu that started with the Alligga Simple Pasta, followed by Sautéed Prawns with an Herb Sauce, finished with Ginger Molasses Spiced Cupcake and Butter Frosting. I also served an Anchovy Dip with Grissini Bread Sticks at each table. The food was received extremely well as the group couldn’t decide on a favorite of the day! It was a great morning of good food and good wine and great conversation about fabulous flax and all of its healthy benefits. Each guest left with full tummies, sample bottles of oil and recipes from the class. Please visit our website cookbook for all of the recipes yourself! Thank you for reading and keep checking us out for future posts ☺
– Alana Peckham, Alligga Corporate Chef