THREE EVENINGS OF FOOD, FUN AND YOUR
FAVOURITE CANADIAN COOKBOOK AUTHORS.

Join us at one of three opportunities to meet some of Canada’s top cookbook authors and try their featured recipes. Stop by to purchase the authors’ cookbooks, get them autographed and enjoy food demos, tastings, drinks and more.

PLUS: Enter for the chance to WIN a $500 HBC Gift Card.

TORONTO

Hudson’s Bay Queen Street 176 Yonge St., 7th floor
Wednesday, May 17, 2017 | 5 PM – 8 PM

FEATURING:
Joel MacCharles, author of “Batch”
Allyson Bobbitt and Sarah Bell authors of  “Bobbette & Belle: Classic Recipes From the Celebrated Pastry Shop”

**** SORRY THIS EVENT IS FULL ****

 

MONTREAL

Hudson’s Bay Montreal Downtown, 585 Rue Ste-Catherine O., 4th floor
Thursday, May 25, 2017 | 12 PM – 3 PM

FEATURING:
Hubert Cormier, author of “Légumineuses & Cie”
Martin Juneau, author of “Simplicité culinaire”

 

VANCOUVER

Hudson’s Bay Vancouver DTN, Pacific Centre 674 Granville Street, 5th floor
Saturday, June 17, 2017 | 12 PM – 3 PM

FEATURING:
Meeru Dhalwala, author of “Vij’s Indian: Cherished Recipes”
Denise Marchessault, author of “British Columbia from Scratch”

ABOUT THE AUTHORS

JOEL MacCHARLES

Batch

Joel MacCharles is a home cook and writer with a special focus on preserving food. As co-founder of WellPreserved.ca it is his mission to make preserving food accessible to the home cook. His writing has appeared across North America online and in print. Joel is a passionate public speaker with more than 20 years experience in adult education and motivation. He is a former TEDxToronto speaker. His first cookbook, Batch: Over 200 Recipes, Tips and Techniques for a WellPreserved Kitchen launched in May, 2016.

ALLYSON BOBBITT & SARAH BELL

Bobbette & Belle: Classic Recipes From the Celebrated Pastry Shop

ALLYSON BOBBITT is a pastry chef and co-owner of Toronto’s popular Bobbette & Belle Artisanal Pastries. Winner of the Canadian Wedding Industry Award for cake designer of the year, Allyson and business partner Sarah Bell appear regularly on television. Their delicious bakery treats and wedding cakes have been featured in Wedluxe, Wedding Bells, House & Home, and Food & Drink.

SARAH BELL is a pastry chef and co-owner of Toronto’s popular Bobbette & Belle Artisanal Pastries and appears with business partner Allyson Bobbitt on television. Their delicious bakery treats and wedding cakes have been featured in Wedluxe, Wedding Bells, House & Home, and Food & Drink.

HUBERT CORMIER

Légumineuses & Cie

HUBERT CORMIER is a nutritionist, member of the Ordre professionnel des diététistes du Québec (OPDQ). He is completing his PhD in nutrition in a cutting-edge field: nutrigenomics, which studies the interaction effects in food and genetics. He is the author of several bestsellers on nutrition including Légumineuses & Cie, Ma table festive, Non coupable! et À bas les kilos! And his latest Yogurt Every Day (Appetite by Random House).

MARTIN JUNEAU

Simplicité culinaire

MARTIN JUNEAU is recognized as one of the best chefs of his generation. He is the head of several establishments in Montreal, including the renowned Pastaga & vins nature restaurant, named one of the best new Canadian restaurants in 2012 by En Route magazine. We saw him on several cooking shows, including Et que ça saute! and Les Prix Juneau on V TV. He appeared on the programs La tag BBQ and Les menus Zeste on the airwaves of Zeste. He penned his first cookbook, Simplicité culinaire (Les Éditions La Presse) in 2016.

MEERU DHALWALA

Vij’s Indian: Cherished Recipes

Originally from India, Meeru Dhalwala, has live in Vancouver since 1995 and has been cooking and running the kitchens at Vij’s and Rangoli restaurants. Meeru works closely with her all-female kitchen staff–all of whom hail from villages in the Punjab, India—to experiment with various cooking techniques and spice combinations for all of the recipes at the two restaurants. Meeru also penned the three Vij’s cookbooks: Vij’s—Elegant and Inspired Indian Cuisine (Douglas & McIntyre, 2006), Vij’s at Home: Relax, Honey, (Douglas & McIntyre, 2010) and the latest, Vij’s Indian: Cherished Recipes (Penguin Random House, 2016).

DENISE MARCHESSAULT

British Columbia from Scratch

DENISE MARCHESSAULT’s cookbook, British Columbia from Scratch (Whitecap, 2016), is a celebration of her native province and the sheer pleasure of cooking from scratch. Classically trained at Le Cordon Bleu Ottawa, Denise holds Le Grand Diplôme, a blue-ribboned two thumbs up for diplomas in both pastry and cuisine. Before settling in Vancouver, Denise taught and hosted cooking classes at French Mint, her cooking school in Victoria, on Vancouver Island. With a penchant for local ingredients, Denise encourages her readers to cook with the ebb and flow of the seasons. When not writing about food or developing new recipes, Denise can be found in the kitchen with her favourite apprentices, her twin daughters.

THANKS TO OUR EVENT SPONSORS: