Workshop / Class Culinary / Wine Festival / Fair
lia@devourfest.com
Event in Room: Wilsons Home Heating Pavillion
This workshop is a great demonstration on how to turn what could usually be considered food waste into a scrumptious and attractive dish. Featured in EnRoute Magazine, Ottawa’s Chef Steve Wall from the red-hot Supply and Demand demonstrates how to slice tuna crudo and serve that, followed by taking the tuna scraps and making meatballs out of cured pork scraps and bread scraps.
Dish: Squid ink rigatoni with tuna and prosciutto meatballs.
lia@devourfest.com
Event in Room: Wilsons Home Heating Pavillion
This workshop is a great demonstration on how to turn what could usually be considered food waste into a scrumptious and attractive dish. Featured in EnRoute Magazine, Ottawa’s Chef Steve Wall from the red-hot Supply and Demand demonstrates how to slice tuna crudo and serve that, followed by taking the tuna scraps and making meatballs out of cured pork scraps and bread scraps.
Dish: Squid ink rigatoni with tuna and prosciutto meatballs.
Pricing & Tickets
Pricing: $30
Where to buy Tickets
www.devourfest.com
TicketPro outlets
Lobby of the Al Whittle Theatre from Nov 1-6.
Purchase Tickets Online
Where to buy Tickets
www.devourfest.com
TicketPro outlets
Lobby of the Al Whittle Theatre from Nov 1-6.
Purchase Tickets Online
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