Chef Bernard will guide the membership through the preparation of a Basquaise (French/Spanish) meal.
Hailing from Gimli, Manitoba for the past 11 years, Monica originally came from a small farming
community in northern Alberta and has been a ‘foodie’ since she was a little girl. Being on a
mixed farm meant having to tend to various animals as well as grow and maintain a large
garden and harvest and preserve all the bounties it produced.
Unlike most of the guests invited to Les Marmitons, Monica is not a Chef nor does she work in the hospitality industry. Her work in the construction management industry has taken her all over the world working at times as a Project Manager involved with building or expanding mining operations in such locales as Russia, Mongolia, Jordan, Dubai and most of Arctic North America to name a few. Amongst her work and travel she maintained her love of all things food and attended Le Cordon Bleu Culinary School in Ottawa, graduating Le Grand Diplome (both Cuisine and Patisserie). Monica grows a garden whenever possible and if anything remains at the end of the season it is canned and preserved to enjoy throughout the winter. She continues to practice her newfound French culinary skills whenever possible as well as explore other techniques and food adventures wherever she goes.
The menu for this event includes:
- Roasted Eggplant Dip with lavash crackers
- Baked Scallops
- Clams in “Marinara “Sauce
- Hake Galician Style
- Chicken Basquaise
- Rice Pilaf
- Gateau Basque
