Cuisine Canada Press Release

Cuisine Canada Announces Liaison College's Cookbook Author Dinner & Demo Series

If you love to eat (and cook), plan to attend our Cookbook Author Gourmet Dinner Seminar Series.

At the multi-course meal on April 12 at 5:30, Emily Richards will give a demonstration and tips on how to make one of her favourite dishes. During the dinner, she will share her favourite food stories. The dinner menu will be made up of some of the Emily's best recipes. The dinner will be held at Liaison College in Kitchener.

Tickets are $45 per person per meal. Seating is limited to 40 people, so reserve your spot early.

All proceeds from these dinners are donated to the Canadian Culinary Book Awards, sponsored by the University of Guelph and Cuisine Canada.

For more information: http://www.lib.uoguelph.ca/news/cookbook_fundraiser.cfm

To order tickets, call Doreen Gurski at Liaison College, 519-743-8335, or e-mail: kitchener@liaisoncollege.com.

Emily Richards - April 12, 2007
5:30 pm - Meet the Author
6:00 pm - Demonstration
6:30 pm - Dinner

Liaison College Chef Dean Michielsen is delighted to prepare the following menu to honour the culinary expertise of Emily Richards, author of Italian Express. Emily will demonstrate her aunt's recipe for Tiramisu at the dinner.  The menu will include:

• Tuscan White Bean Soup
• Layered Caprese Salad with Prosciutto
• Pan-Fried Tilapia with Caper Wine Sauce
• Zabaglione and Fresh Fruit with the Amaretti Cookies

Professional Home Economist and cookbook author, Emily Richards began her food career at a very young age, learning to make bread and pasta at her grandmother's knee. Food is the touchstone in Emily's Southern Italian family, so no one was surprised when she opted to get her Bachelor of Science in Home Economics, specializing in Food and Nutrition from Brescia College at the University of Western Ontario.

Emily's has published her first solo cookbook Italian Express  Fast and Easy Family Favourites (HarperCollins Publishing, 2005). She has co-authored Canadian Living Cooks 185 Showstopping Recipes from Canada's Favourite Cooks (Random House, 2003) and Living the G.I. Diet Delicious Recipes and Real Life Strategies to Lose Weight and Keep it Off (Random House, 2003).

Emily has developed recipes for the international best seller The G.I. Diet by Rick Gallop, revised edition (Random House, 2005). Most recently Emily has developed another 50 recipes for The Family G.I. Diet by Rick Gallop and Dr. Ruth Gallop (Random House, 2005).

After a seven-year restaurant career, she joined Canadian Living Magazine's Test Kitchen where she created and tested recipes for the magazine, cookbooks and television show. Emily worked alongside Bonnie Stern for a number of years at her cooking school, in Toronto, assisting many world-renowned chefs and cookbook authors. Emily now spends her time creating recipes for LCBO Food & Drink Magazine, Longo's, Dairy Farmers of Canada, Catelli Healthy Harvest Pastas, Ontario Potato Board, Gay Lea Foods and Food Television, cooking classes, private events and cookbooks.

While enjoying work, she also volunteers her time for the Nutrition Committee for Breakfast for Learning and is the editor of the Toronto Taste Cookbook, which is part of fundraising efforts for Second Harvest.

Emily surrounds her life with food and family, whether it's cooking at home for family and friends or at the many events she teaches at around Canada. The love for family and food is always there.

Emily is president of the Ontario Home Economics Association, which is a professional organization that allows home economists to be recognized with professional status in their field. Emily is a member of the Ontario Home Economists in Business and the Toronto and Waterloo-Wellington Home Economics Associations, a Cuisine Canada member and Women's Culinary Network member.

"I live by a very simple philosophy," says Emily. "Live, love and cook! I think these are the three important ingredients to a full and happy life. My life is food and I want to invite everyone in to enjoy the experience."

Emily enjoys her food career with her husband and two young sons in Guelph, Ontario.

Elizabeth Driver
Historical Seminar & Luncheon - May 5
Doon Pioneer Village

11:00 am - Garden Tour<
12:00 pm - Historical Lunch
1:30 pm - Elizabeth Driver Seminar

Elizabeth will be conducting a seminar on cooking styles in the early 1900s.  Liaison College Chef Brian Clafton is working on a historical luncheon menu featuring ham, soups and loads of salads.  Stay tuned for more details on this exciting menu, which will be served from the historical kitchens at Doon Pioneer Village.

Elizabeth Driver's interest in the history of food goes back to childhood, when she watched her grandmother cook on the woodstove at their family cottage in Northern Ontario - such a contrast to the electric appliances in her Toronto home! In a cupboard in that same cottage, she found the 1913 Five Roses Cook Book and old church cookbooks from the 1930s, sparking a life-long passion for historic recipe manuals.

After a stint at the National Gallery of Canada and earning her Master's degree in art history, she worked at a London publisher editing the Good Housekeeping Step-by-Step Colour Cookbook. Then came the research and writing of a major bibliography of British 19th-century cookbooks (Prospect Books, 1989), followed by her Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949 (forthcoming, University of Toronto Press, January 2007). Since 2001 she has collaborated with Whitecap Books on nine titles in its Classic Canadian Cookbooks Series, her latest contribution being the Edith Adams Omnibus. She also wrote the entry for Canada's Kate Aitken in Alice Arndt's Culinary Biographies (Yes Press, 2006).

Currently, she directs the foodways program in the 1838 kitchen at Montgomery's Inn Museum, where she recently launched an innovative course for George Brown College, "Applied Food History: A Toronto Museum Experience." For fun, she joins Bonnie Stern for food debates on the CBC Radio show "Sounds Like Canada," hosted by Shelagh Rogers. She is the President of the Culinary Historians of Ontario and the mother of two children.

Cuisine Canada A national alliance of Canadian culinary professionals who encourage the development, use, and recognition of fine Canadian food and wine.

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