This week, the Petits Chefs took a trip to gorgeous Gallery Grill at Hart House in The University of Toronto to cook with Chef Suzanne Baby. Over the years, we have been lucky enough to cook with Suzanne six times – the first time we made choux pastry, the second visit was a ravioli-making extravaganza, third time we made soufflés, on the third we made two soups together. then we made ricotta gnocchi and the last time we visited, we made maple crème brûlée. Hear that – choux pastry, ravioli, soufflés, not one but TWO soups, gnocchi , crème brûlée – all “difficult” to make dishes but Suzanne shares my philosophy that kids can do anything (until they are told it’s “too hard”) so when she told me that she had a plan to make ICE CREAM (showcasing a method where you don’t need an ice cream maker), I was all over it! The boys were too…
We only have a small group of boys in the club this term so there was a LOT to get done – we made salted caramel ice cream and vanilla! The boys successfully worked with caramel…
We also worked with a LOT of egg yolks…
Once it was cool, we transferred to another bowl to make room for the cream…
And then… the part we’d all been waiting for:
OMG – yes – we got to taste!!! SO. GOOD. The ice cream needed to chill properly though and off it went to the freezer. What a great technique – and one I can totally replicate at home too, sans ice cream maker!
And just when we thought the session couldn’t get ANY better, we were presented with this:
Uh huh. Suzanne had prepared a small serving of ice cream that had been made earlier for each boy and let them go to town with the toppings. Best Sundae Bar Ever!
What a wonderful afternoon learning in the tiny kitchen of Gallery Grill (and being surrounded by rooms that “look like Hogwarts” according to the boys…)
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The Gallery Grill
Hart House, University of Toronto
7 Hart House Circle,
Lunch: 11am – 2pm
Brunch: 11am – 2pm