THIS EVENT IS SOLD OUT

Cooking for Conservation Virtual Class

COOKING FOR CONSERVATION

In collaboration with Daniel et Daniel and Ocean Wise, Ripley’s Aquarium of Canada is krilled to host Cooking for Conservation, a live virtual cooking class with Daniel et Daniel’s Executive Chef Karen O’Connor.

THIS EVENT IS SOLD OUT

Join us as we take you through an exclusive recipe from the Ocean Wise digital cookbook Cooking for Conservation live from our Rainbow Reef exhibit.

  • DATE: Thursday, March 18, 2021 – Zoom link will be sent to participants on Thursday, March 18, 2021
  • TIME: 6:00 p.m. EST
  • COST: $30 +HST – Annual Passholders save 10%

Broadcast live from the Aquarium, Daniel et Daniel’s Executive Chef Karen O’Connor will be teaching her Smoked Scallops with Green Apple and Bacon Vinaigrette recipe, and Erika Bolliger from Ocean Wise will be on hand to speak about the importance of sustainable seafood.

Two complimentary recipes from the Ocean Wise Cooking for Conservation Digital Cookbook will be given to each participant.

INGREDIENTS REQUIRED FOR CLASS

SMOKED SCALLOPS

  • 12 scallops
  • 1/2 Tbsp extra virgin olive oil
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 tsp paprika

TARO CAKES

  • 1 large taro root, peeled and grated
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 Tbsp sunflower oil

APPLE BACON VINAIGRETTE

  • 1/2 Tbsp olive oil
  • 1/2 cup bacon, diced
  • 1 green onion, sliced
  • 1 shallot, diced
  • 2 Tbsp apple cider vinegar
  • 1 tsp sugar
  • 1/2 tsp Dijon mustard
  • 1 tsp fresh thyme, finely chopped
  • 2 Granny Smith apples, peeled and diced
  • salt and pepper to taste

This recipe serves two. Chef Karen will be using sustainably sourced ingredients; we encourage you to do the same! For more information visit the Ocean Wise page.

This dish works great as a light, summer dinner. Chef Karen recommends having it with a green salad tossed with a buttermilk dressing to round out your plate. This recipe also pairs well with a perfectly chilled Muscadet wine.