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Every Saturday you'll find fresh local fruits and veggies, heritage eggs, VQA wines and craft beer, vegan and gluten-free goodies & more! If you’re looking for a vibrant yet refreshing way to spend your Saturday mornings - rain or shine, look no further than the Withrow Park Farmers' Market! Each Saturday you'll find fresh and local fruits and veggies, heritage eggs, VQA wines and craft beer, vegan and gluten-free goodies, ready to eat food, and delicious baked goods! Come meet the farmers! Pick up your weekend groceries or a few snacks for a picnic in the beautiful park. Join us for kids crafts, live music and special events. Withrow Park includes a splash pad, playground, dog park and more! Visit our website to plan your visit: www.withrowmarket.ca

The Hugli family have been growing nutritious & delicious high bush blueberries for 44 years.  Pick your own or purchase fresh, picked blueberries  in the Country Market (limited quantity).  Please check our crop report for up-to-date conditions during the season. There are 17 acres of blueberries with 17 different varieties that ripen at various times. Children are always welcome to pick with an adult.  Reservations are not required at this time.  Bring your own containers or you can purchase a basket to pick into.  Please do not eat blueberries while picking.  Pick. Pay. Wash. Eat.  Please leave your pets at home.  There is no smoking/vaping in the fields.  Our blueberry season usually runs between mid July to the beginning of Sept.  Credit, debit & cash accepted for payment.  Public washrooms are open.  We have a beautiful, outdoor seating area for guests to enjoy food  and beverage products purchased from our Country Market.  Private, group picnics with outside food brought in are not allowed.  We can direct you to public picnic areas in Pembroke if required. Please self monitor for Covid symptoms and stay home if you do not feel well.   Crop Report: (as of July 27, 2022) The bushes are loaded and it is very easy picking.  There are lots of delicious & sweet blueberries to pick.  We anticipate having lots of blueberries well into August. Until we get up to full production with our picking team, we will have limited blueberries available for sale in the Country Market.           2022 Blueberry Prices  Pick-your-own $8.95  kg.Fresh picked – $8.75/quart     Picking Hours Monday – Friday 8am – 8pm Saturday 9am – 5pm Sunday 11am – 4pm Holiday Monday 10am – 5pm   Picking Blueberries Designated Accessible Picking Area The rows closest to the ranch building are designated for those with mobility challenges.  A wheelchair can easily fit between and under the bushes.  Chairs are also available  if needed. Storing and Preparing Blueberries Unwashed blueberries will keep for up to a month in a dry, sealed container in the fridge. Wash the blueberries when ready to serve. To freeze blueberries, wash your blueberries and drain well, then pack into containers leaving 1/2 inch space at the top or pack in plastic bags. The key is to drain well, and then you can easily scoop out the blueberries as needed. Health Benefits Did you know that one-half cup of blueberries delivers as much antioxidant power as five servings of other fruits and vegetables? The high levels of anthocyanin in blueberries, a natural antioxidant, make blueberries powerful allies in the fight against aging, heart disease, and cancer. Anthocyanin is the same substance that gives the fruit it’s rich blue colouring. Blueberries also contain large amounts of chlorogenic acid, which is thought to be one of the “cancer fighters” found in fresh fruits and vegetables. Blueberries also have potent anti-inflammatories such as the arthritis-relieving pigment cyanidin. Family Fun Play Park After picking blueberries, we invite you to visit Hugli’s Family Fun Play Park (admission required).  Click here for more details. During the fall, we add more seasonal activities such as the 6-acre corn maze, wagon rides to the pumpkin patch, pig races, pirate pumpkin cannon shows & more.  

Visit our family farm for pick-your-own blueberries, raspberries, retail shopping, a picnic experience and fresh elderberries! The wait is over!! We are harvesting blueberries and raspberries! Hurray it's summer time! The blueberries and raspberries are ripe & sweet and ready to be picked!Our on farm retail store opens Friday July 8th. 8 a.m. sharp! Our stand is packed with fresh berries, jams, syrups, freeze dried products, frozen pies, plants & much more!!Retail hours are Monday to Saturday 8 a.m. to 6 p.m. until Labour Day Monday. Pick Your Own blueberries and raspberries will begin Monday July 11th. The first couple of days will be limited PYO.Our PYO booking site will be up and running this weekend. Please check back.Our Signature Picnics in the Patch Experience begins Saturday July 16th and runs 5 days/week until September. Book now before the spots are gone!   Location & Summer Hours Open Monday to Saturday 8 a.m. to 6 p.m. Berrylicious Fruit Farm425533 Substation Rd, RR #2Burgessville, Ontario N0J 1C0   Monday 8:00 am - 6:00 pmTuesday 8:00 am - 6:00 pmWednesday 8:00 am - 6:00 pmThursday 8:00 am - 6:00 pmFriday 8:00 am - 6:00 pmSaturday 8:00 am - 6:00 pmSunday Closed

Get your kid cooking at a Rooks to Cooks summer day camp in Markham this summer. Choose from a variety of kids culinary summer camps for children of all ages. Summer Camps in Markham We know you will be thrilled with the kitchen facility at the Bethesda Lutheran Church, 20 Union Street, located in the heart of Unionville. This location is at the corner of Euclid St. and Union St., just one block west of Main Street and north of Hwy 7. The church is surrounded by beautiful green space where we will be taking our daily breaks. The large air-conditioned kitchen and adjoining hall provide an ideal space for all our camp activities. Our instructors look forward to working with your chefs-to-be to build on their skills and enjoy a whole week of deliciousness and fun. Church Website: http://www.eastminsteruc.org/ Summer Camp Hours: Monday-Friday 9:00 a.m. – 4:00 p.m. each day. (Before and after care available)   Start date:  15 August 2022End date: 19  August 2022 To teach our campers advanced pastry skills and knowledge while building their confidence in themselves and their abilities. Upon completing this program, our campers will understand the foundations of pastry preparation and have the skills and confidence to execute these recipes independently at home.  This year we’re raising the bar in this advanced pastry program! Perfecting Pastries is designed to challenge your chefs-in-training and teach them how to prepare recipes they otherwise wouldn’t have the opportunity to make. This program will feature a wide range of high-level pastries and baked goods, such as laminated doughs, bread, creams and custards, candies, pies and tarts, and showstopping cakes! Your child will explore all that you can create with butter, sugar, flour and everything in-between!  Menu sneak peek: Homemade S’mores Twix Bars, Mixed Berry Mille Feuille, Chocolate Croissants, Sourdough Baguettes, Showstopping Geode Cake with Homemade Candy and Fondant      Review Full Course Description Campers will prepare their own culinary creations for lunch everyday, however, the focus will be more-so on the sweets. We will delve into the importance of science in successful baking, and we place an emphasis on teaching theory so your pastry-chef-to-be will know all the why’s behind baking thereby ensuring their continued success in the kitchen. Perfecting Pastries differs from Budding Bakers in that we will focus on more advanced pastry skills and techniques, and prepare more complex recipes that involve multiple steps and components. As such, it is recommended that participants partake in Budding Bakers or come with a substantial level of baking experience prior to enrollment.  After a week of hands-on practice and learning about pastry theory, they will build confidence in themselves to take on new challenges. Our experienced chefs will be there to guide and support your aspiring pastry chef through learning all the tricks of the trade. 

Get your kid cooking at a Rooks to Cooks summer day camp on the Danforth this summer. Choose from a variety of kids culinary summer camps for children of all ages.   Summer Camps in Richmond Hill We’re super excited to announce the opening of our newest location at St. Matthew’s United Church @ 333 Crosby Ave., Richmond Hill. This facility is newly fitted with state-of-the-art air-conditioning to ensure your young Chefs are comfortable while cooking! The kids will be cooking in a beautiful 1,400 square feet hall while taking advantage of a full commercial kitchen with 2 stoves, a triple sink and an industrial dishwasher. When it’s break time, the facility is only a 5-minute walk away from Crosby Park where the kids can enjoy the outdoors and get some fresh air. We can’t wait to get cooking in this great community. Summer Camp Hours: Monday-Friday 9:00 a.m. – 4:00 p.m. each day. (Before and after care available)   Start date: 15 August 2022End date: 19 August 2022 To teach our campers advanced pastry skills and knowledge while building their confidence in themselves and their abilities. Upon completing this program, our campers will understand the foundations of pastry preparation and have the skills and confidence to execute these recipes independently at home.  This year we’re raising the bar in this advanced pastry program! Perfecting Pastries is designed to challenge your chefs-in-training and teach them how to prepare recipes they otherwise wouldn’t have the opportunity to make. This program will feature a wide range of high-level pastries and baked goods, such as laminated doughs, bread, creams and custards, candies, pies and tarts, and showstopping cakes! Your child will explore all that you can create with butter, sugar, flour and everything in-between!  Menu sneak peek: Homemade S’mores Twix Bars, Mixed Berry Mille Feuille, Chocolate Croissants, Sourdough Baguettes, Showstopping Geode Cake with Homemade Candy and Fondant      Review Full Course Description Campers will prepare their own culinary creations for lunch everyday, however, the focus will be more-so on the sweets. We will delve into the importance of science in successful baking, and we place an emphasis on teaching theory so your pastry-chef-to-be will know all the why’s behind baking thereby ensuring their continued success in the kitchen. Perfecting Pastries differs from Budding Bakers in that we will focus on more advanced pastry skills and techniques, and prepare more complex recipes that involve multiple steps and components. As such, it is recommended that participants partake in Budding Bakers or come with a substantial level of baking experience prior to enrollment.  After a week of hands-on practice and learning about pastry theory, they will build confidence in themselves to take on new challenges. Our experienced chefs will be there to guide and support your aspiring pastry chef through learning all the tricks of the trade. 

Get your kid cooking at a Rooks to Cooks summer day camp in Markham this summer. Choose from a variety of kids culinary summer camps for children of all ages. Summer Camps in Markham We know you will be thrilled with the kitchen facility at the Bethesda Lutheran Church, 20 Union Street, located in the heart of Unionville. This location is at the corner of Euclid St. and Union St., just one block west of Main Street and north of Hwy 7. The church is surrounded by beautiful green space where we will be taking our daily breaks. The large air-conditioned kitchen and adjoining hall provide an ideal space for all our camp activities. Our instructors look forward to working with your chefs-to-be to build on their skills and enjoy a whole week of deliciousness and fun. Church Website: http://www.eastminsteruc.org/ Summer Camp Hours: Monday-Friday 9:00 a.m. – 4:00 p.m. each day. (Before and after care available)   Start date:  22 August 2022End date: 26 August 2022 To teach our campers fundamental life and culinary skills through the preparation of delicious and nutritious summer-inspired recipes. In completing Sizzling Summer, campers will leave with the knowledge, experience and understanding of how to prepare over 15 of our signature summer recipes independently at home.  We’re turning up the heat this summer with a NEW and exciting beginner camp program, Sizzling Summer. In Sizzling Summer, campers will learn both foundational culinary and pastry skills while they slice and dice their way through 3+ innovative summer-inspired recipes every day!  If your child has an interest in both baking and cooking, is ready to expand their palates, and is excited to take their kitchen skills to the next level, then Sizzling Summer is the perfect program for them. We hope to see you there! Menu sneak peek: Buffalo Wraps with Homemade Ranch, Burgers on a Homemade Bun With House Made Dill Pickles, Watermelon Sorbet and Lemon Bars 

Get your kid cooking at a Rooks to Cooks summer day camp on the Danforth this summer. Choose from a variety of kids culinary summer camps for children of all ages.   Summer Camps in Richmond Hill We’re super excited to announce the opening of our newest location at St. Matthew’s United Church @ 333 Crosby Ave., Richmond Hill. This facility is newly fitted with state-of-the-art air-conditioning to ensure your young Chefs are comfortable while cooking! The kids will be cooking in a beautiful 1,400 square feet hall while taking advantage of a full commercial kitchen with 2 stoves, a triple sink and an industrial dishwasher. When it’s break time, the facility is only a 5-minute walk away from Crosby Park where the kids can enjoy the outdoors and get some fresh air. We can’t wait to get cooking in this great community. Summer Camp Hours: Monday-Friday 9:00 a.m. – 4:00 p.m. each day. (Before and after care available)   Start date:  22 August 2022End date: 26 August 2022 To teach our campers fundamental life and culinary skills through the preparation of delicious and nutritious summer-inspired recipes. In completing Sizzling Summer, campers will leave with the knowledge, experience and understanding of how to prepare over 15 of our signature summer recipes independently at home.  We’re turning up the heat this summer with a NEW and exciting beginner camp program, Sizzling Summer. In Sizzling Summer, campers will learn both foundational culinary and pastry skills while they slice and dice their way through 3+ innovative summer-inspired recipes every day!  If your child has an interest in both baking and cooking, is ready to expand their palates, and is excited to take their kitchen skills to the next level, then Sizzling Summer is the perfect program for them. We hope to see you there! Menu sneak peek: Buffalo Wraps with Homemade Ranch, Burgers on a Homemade Bun With House Made Dill Pickles, Watermelon Sorbet and Lemon Bars 

Get your kid cooking at a Rooks to Cooks summer day camp in Markham this summer. Choose from a variety of kids culinary summer camps for children of all ages. Summer Camps in Markham We know you will be thrilled with the kitchen facility at the Bethesda Lutheran Church, 20 Union Street, located in the heart of Unionville. This location is at the corner of Euclid St. and Union St., just one block west of Main Street and north of Hwy 7. The church is surrounded by beautiful green space where we will be taking our daily breaks. The large air-conditioned kitchen and adjoining hall provide an ideal space for all our camp activities. Our instructors look forward to working with your chefs-to-be to build on their skills and enjoy a whole week of deliciousness and fun. Church Website: http://www.eastminsteruc.org/ Summer Camp Hours: Monday-Friday 9:00 a.m. – 4:00 p.m. each day. (Before and after care available)   Start date:  29 August 2022End date: 2 September 2022  To teach our campers advanced culinary skills and knowledge while building their confidence in themselves and their abilities. Upon completion of this program, our campers will understand a wide range of culinary theories, how to use ratios and their foundational knowledge to cook without recipes, and have the skills and confidence to cook independently at home.  In the pursuit of changing things up from our previous Master Chef camps, we are pleased to introduce Master Chef 2.0. Just like our original Master Chef program, Master Chef 2.0 is all about teaching our students to be creative with food and ultimately cook with their hearts more than their heads! We teach this by incorporating daily afternoon challenges and group recipe development exercises only offered by Rooks to Cooks.  Menu sneak peek: The daily challenges are as follows:  Monday – Vinaigrette Visionary  Tuesday – Cupcake Wars  Wednesday – Iron Chef  Thursday – Chopped!  Friday – Pop-up preparation    Review Full Course Description All our afternoon challenges are preceded with power house culinary theory meant to guide your master chef-in-the-making to success during their challenges. First and foremost, we build these challenges to be fun, while at the same time they are meant to motivate our campers to help them find their unique cooking style. Our goal is to have the challenges act as a platform for our chef-in-the-making, so they can soar as confident, creative and skilled young cooks. In addition to the daily challenges, we will spend the mornings teaching our campers more advanced cooking techniques and theory, helping them to build their knowledge and skill in the culinary arts. They will, of course, have hands-on practice through the preparation of 2-3 daily recipes excluding those completed in the challenges. These recipes will act as their daily lunch and take homes to share with the family.  Due to the challenging nature of this program, it is mandatory that our Master Chef students complete at least one intermediate or advanced camp session prior to registration in order to learn the basic skills of the kitchen beforehand. Beginners are not permitted to join this session.  

Get your kid cooking at a Rooks to Cooks summer day camp on the Danforth this summer. Choose from a variety of kids culinary summer camps for children of all ages.   Summer Camps in Richmond Hill We’re super excited to announce the opening of our newest location at St. Matthew’s United Church @ 333 Crosby Ave., Richmond Hill. This facility is newly fitted with state-of-the-art air-conditioning to ensure your young Chefs are comfortable while cooking! The kids will be cooking in a beautiful 1,400 square feet hall while taking advantage of a full commercial kitchen with 2 stoves, a triple sink and an industrial dishwasher. When it’s break time, the facility is only a 5-minute walk away from Crosby Park where the kids can enjoy the outdoors and get some fresh air. We can’t wait to get cooking in this great community. Summer Camp Hours: Monday-Friday 9:00 a.m. – 4:00 p.m. each day. (Before and after care available)   Start date:  29 August 2022End date: 2 September 2022  To teach our campers advanced culinary skills and knowledge while building their confidence in themselves and their abilities. Upon completion of this program, our campers will understand a wide range of culinary theories, how to use ratios and their foundational knowledge to cook without recipes, and have the skills and confidence to cook independently at home.  In the pursuit of changing things up from our previous Master Chef camps, we are pleased to introduce Master Chef 2.0. Just like our original Master Chef program, Master Chef 2.0 is all about teaching our students to be creative with food and ultimately cook with their hearts more than their heads! We teach this by incorporating daily afternoon challenges and group recipe development exercises only offered by Rooks to Cooks.  Menu sneak peek: The daily challenges are as follows:  Monday – Vinaigrette Visionary  Tuesday – Cupcake Wars  Wednesday – Iron Chef  Thursday – Chopped!  Friday – Pop-up preparation    Review Full Course Description All our afternoon challenges are preceded with power house culinary theory meant to guide your master chef-in-the-making to success during their challenges. First and foremost, we build these challenges to be fun, while at the same time they are meant to motivate our campers to help them find their unique cooking style. Our goal is to have the challenges act as a platform for our chef-in-the-making, so they can soar as confident, creative and skilled young cooks. In addition to the daily challenges, we will spend the mornings teaching our campers more advanced cooking techniques and theory, helping them to build their knowledge and skill in the culinary arts. They will, of course, have hands-on practice through the preparation of 2-3 daily recipes excluding those completed in the challenges. These recipes will act as their daily lunch and take homes to share with the family.  Due to the challenging nature of this program, it is mandatory that our Master Chef students complete at least one intermediate or advanced camp session prior to registration in order to learn the basic skills of the kitchen beforehand. Beginners are not permitted to join this session.  

MuslimFest is back and we are so excited to host you and your families for a fun-filled day of celebrating arts and community! MuslimFest celebrates the best in arts, culture and entertainment. MuslimFest is an award-winning annual festival that celebrates the best in arts, culture and entertainment. Named FEO’s Top 100 Festival in Ontario for the 11th year, MuslimFest will be celebrating its 19th anniversary. The event features local and international artists who will showcase their talent for all attendees to enjoy. Concerts featuring popular Muslim artists, comedy shows, a multicultural bazaar, and a kids’ carnival are just some of the fun activities that available to experience during MuslimFest Celebration Square.   When: September 2-4th  Friday September 2, 2022 | 12:00 pm to 11:00 pm Saturday September 3, 2022 | 12:00 pm to 11:00 pm Sunday September 4, 2022 | 12:00 pm to 9:00 pm   Where: Mississauga Celebration Square – 300 City Centre Drive, Mississauga, ON L5B 3C1 Canada Age Group: All ages – Family Cost: Free    

Wednesday Morning from 10am to 11:30am This class will give your child the chance to have fun by getting their hands dirty while learning how to cook basic Italian recipes. From cookies to pizza, kids will love learning traditional methods of cooking and baking, building memories and learning recipes to share with friends and family for years to come.

Wednesday Afternoon from 4pm to 5:30pm This class will give your child the chance to have fun by getting their hands dirty while learning how to cook basic Italian recipes. From cookies to pizza, kids will love learning traditional methods of cooking and baking, building memories and learning recipes to share with friends and family for years to come.

Learn how to bake authentic Pastel de Nata, also know as Portuguese Custard Tarts or Egg Tarts. At home, with simple ingredients! Pastry chef & bakery owner João will bring the sweetest side of Portugal to your home. Our baking experience happens live from the kitchen of our FAMILY BAKERY! We have welcomed hundreds of baking enthusiasts in Lisbon, Portugal - here's what our previous students are saying! Since you can’t visit us here in beautiful Lisbon right now, we will share with you all the steps so that you can enjoy Pastel de Nata at home. We will use STAPLE INGREDIENTS and break down the recipe into EASY to follow steps. We will make puff pastry from scratch and demystify the process. But if you rather keep it simple, we will also show you how to make the most of store-bought pastry. We will share all the pro tricks to make bakery level Pastel de Nata at home. 1 booking = 1 household (bring your husband, wife, kids or pets along for FREE!) After you book, you will receive a link to attend this online cooking class via live stream. You will have to download the app ZOOM, which is free and easy to use. We will send you an email with all the info as well as a detailed list of ingredients and the quantities you'll need to make this recipe at home. Don't worry - they are all simple things you probably already have at home! We will gather a small group of people from around the world and have an intimate experience together! You are welcome to cook along or simply watch, learn, and bake later at your own pace. Either way, we provide post-class email support to clear any doubts that you may have in the kitchen.   * ADULTS & CHILDREN (with supervision) welcome! No previous cooking experience required! * PRIVATE EXPERIENCES: tailor-made for INDIVIDUALS or GROUPS. Gather your friends and let’s hang out virtually, bake together and have a great time! An ideal experience for birthday parties and other celebrations now that we can't get together in one place. *PROFESSIONAL BAKERS: private one-on-one classes on a day and time that works best for you. We can mentor you to make authentic Pastel de Nata, including guidance on recipe, best ingredients, tools and professional equipment.   RECORDED COURSE If you prefer to watch a recorded step-by-step course rather than participating in a live workshop, please check our Pastel de Nata Course here!   Scheduled online workshops are in English, but we can also offer experiences in SPANISH, PORTUGUESE or FRENCH - email us for details: pasteldenataworkshop@gmail.com   AULAS DE GRUPO EM PORTUGUÊS aqui!   With Chef João's help you will be making THESE BEAUTIES (pretty awesome, right?):

Montreal's China town has a new ephemeral outdoor square with Asian street food kiosks and ample seating to enjoy the festive atmosphere. Every Thursday to Sunday, from 5 p.m. to 11 p.m., Montrealers can try dishes from Hoho Street Food (Chinese), Egina BBQ (Mongolian) and World Tea House (Chinese) restaurants. The average cost of eats is under $10. You can munch on cold noodles ($7) or sip a fruity iced tea ($3-4) under a canopy of red lanterns. A central bar also serves beer ($5-7), sangria ($6) and non-alcoholic options, like lemonade ($2.50). A central stage under the cover of trees features an extensive line-up with 70 performances booked on Friday and Saturday nights through the summer, until the space closes on October 2.     The square is decked out in modern Chinese designs by multidisciplinary artist Le Lin. Moon, sun, butterfly and dragon motifs cover the metal structures that give the place a tradition-meets-urban vibe. Nestled in the site's central tree is an upcycled artwork made of plastic collected from Chinatown. The giant magnolia blossom by artist Wawa Li and space designer Sarah Tu made the piece, called Le Peigne, which lights up at night.     During two long weekends, July 28 to 31 and August 25 to 28, the Asian Market will turn into a Night Market. More than twenty restaurants in Chinatown and downtown will offer Thai, Vietnamese, Taiwanese, Japanese and Korean food.   "As a Chinese businesswoman, Montrealer, and active member of the Asian community in Montreal, I am proud to participate in a project that benefits the community. We have worked very hard to revitalize Chinatown and to give a platform to local merchants," said Yifang Eva Hu, Night Market founder and general manager.     "There is music, dance, food, drink, crafts — in short, a whole universe to discover," said Maxim Bragoli, general manager and co-founder of project partner La Pépinière Collective Spaces.   In addition to musical performances, the oasis will host Chinese calligraphy workshops, Cantonese lessons, tea ceremonies, Chinese opera, and traditional and contemporary dances. The complete program and schedule details are available on lecoeurdelile.com.

Does the idea of crisp, fluffy pastry, luxurious vanilla whipped cream, and decadent chocolate ganache make your mouth water? Of course yes!   Click here to book this workshop! Join us for one of our most popular baking classes - chocolate eclairs and profiteroles. You'll be amazed at how easy this gorgeous french dessert is, and how incredibly impressive it looks. We'll make absolutely everything from scratch, and answer any questions you have along the way. To finish up, we'll chat all about other options for flavours and fillings, and some easy food styling tips for beautiful photos. Note: we take no responsibility for how dangerously delicious the finished product will be, bake at your own risk....!! WHAT INGREDIENTS AND EQUIPMENT YOU WILL NEED For the pastry: 1 cup water 1/2 cup butter (can be salted or unsalted, in which case we'll add a pinch of salt) 1 cup all purpose flour 4 medium or large eggs (2 tbsp sugar optional, I'll explain in the class!) For the filling and topping: 1 cup whipping cream 1/2 cup choc chips 1-2 tsp powdered sugar (optional, if you like a sweeter cream) 1tsp vanilla extract Equipment list: Medium saucepan Spatula Electric mixer (not mandatory) Large bowl Small bowl Piping bag (optional) 1-2 baking sheets covered with parchment paper Click here to book this workshop! This experience is offered as an online experience. After booking, you will receive a Zoom link to join the experience with your host on the booked slot. Enjoy this wonderful moment of passion sharing! NOTE: Your reservation will serve as a booking request that needs to be accepted by the host. A confirmation email will be sent once the request was approved. Feel free to reach out to Jessica for any question.

Cook along from home with the UBS Virtual Cooking School! Join us to make amazing blueberry cake doughnuts. Chef will walk you through the process in this fun free 30 minute class. The recipe, ingredients and needed equipment are listed below. Please email Chef Dana at Dana.Moore@ubs.com with any substitution questions. Prior to class we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience. Please register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out prior to class to all attendees. We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time. Please note: This is a virtual internal event for UBS employees only.   Blueberry Cake Doughnuts Ingredients • 3 ½ c ap flour • 3.4 c sugar • ½ teaspoon baking soda • 2 teaspoons baking powder • 1 teaspoon salt • 1 teaspoon cinnamon • 2 eggs • 2 teaspoons vanilla extract • ¾ c coconut milk • ¼ c Greek yogurt • ½ stick unsalted butter, melted, and cooled • 1 c wild blueberries • 2 c powdered sugar • ¼ c coconut milk • 1.5-quart clean frying oil   Equipment • Baking tray with parchment paper • Wide/ large stock pot or Dutch oven • Tongs or spider • Around cookie cutter, or plastic cup • Bowl x2 • Whisk • Rubber spatula • Rolling pin • Wire rack   Instructions – pre heat oil at 375 (temp will drop once you add the doughnuts) 1. Combine flour, sugar, baking soda, baking powder, salt, and cinnamon 2. In a separate bowl whisk egg, vanilla, coconut milk, and Greek yogurt, add cooled melted butter 3. Make a well in the center of the dry ingredients, add wet ingredients, fold in blueberries, be careful not to overmix. 4. Turn dough onto lightly floured surface- using rolling pin, roll dough ½ inch thick, cut dough with lightly floured cookie cutter 5. Whisk and combine powdered sugar, and coconut milk to form glaze- hold 6. Drop 3 doughnuts at a time to preheated oil- cook for 1-2 min per side, until golden brown and floating. Dip doughnuts on both side with glaze- set over wire rack to dry Chef Notes: Please have all ingredients in front of you before the start of class.

This four ingredient toffee recipe is the perfect Valentine’s Day sweet treat! Topped with sprinkles, this is an incredibly easy toffee that you’ll crave for every special occasion. Why You’ll Love this Valentine’s Toffee It’s fun and festive It’s amazing! If you’ve had it, you’ll know why it’s such a crowd pleaser! Foolproof You don’t need a candy thermometer Valentine’s Day Toffee Ingredients Saltine Crackers – Salted, to create the toffee base. You can also use Ritz Crackers, Club Crackers or Graham Crackers. Butter – Salted or unsalted, your preference, keeping in mind that the crackers are salted. Brown Sugar – Combines with butter to make the rich toffee layer. Chocolate Chips – Use your favorite including milk chocolate, semi-sweet, dark or white chocolate. Sprinkles – Have fun with it! The more festive, the better!  

An easy Valentine's Day treat to share with your loved ones!   Prep Time: 25 minutes Cook Time: 10 minutes Total Time: 35 minutes   Servings: 14   INGREDIENTS 3 tablespoon unsalted butter 1 bag of large marshmallows 6 cups rice krispy cereal 1 bag of dark chocolate chips 4 ounce white chocolate chips Valentine's day sprinkles Heart shaped cookie cutter Cooking spray INSTRUCTIONS Prepare a 9 x 13 baking dish by spraying it with cooking spray. Set aside. Also prepare a baking sheet lined with parchment paper or silicone baking mats. Set aside. In a large stockpot, melt 3 tbsp. of butter on medium high heat then add in the bag of marshmallows. Stir the marshmallows until they all melt. You must keep stirring to avoid burning the marshmallows. As soon as the marshmallows are all melted, remove from heat and pour in the rice krispies. Mix it all together until all the rice krispies are coated in marshmallow. Pour the mixture into the baking dish then spray your hands with cooking spray. Using your hands, press down the rice krispies in the baking pan. Using a heart shaped cookie cutter, press it into the rice krispy to cut out the heart shapes then place them on the prepared baking sheet. Keep doing so until you run out of space, then reform the rice krispies and continue to cut out until you can't anymore. Let the rice krispies rest for 15 minutes to harden up. In the meantime, over a double boiler, melt your dark chocolate and white chocolate in 2 separate shallow bowls. When ready, take a heart and dip the bottom side of it into the dark chocolate then lay down the non-chocolate dipped side on the parchment paper. Continue until all hearts have been dipped in chocolate. Pop the baking sheet in the refrigerator for 10 minutes to let the chocolate harden. When ready, flip the hearts over and drizzle white chocolate on the non-chocolate dipped side with a fork and sprinkle the sprinkles on top. Store in an airtight container.  

Make a 5 Layer Earth Cake to celebrate Earth Day! Vanilla, Cookies & Cream, Walnut, Carrot, and Chocolate cake layers make up this tasty terrain! Makes 5 cakes THINGS YOU'LL NEED Vanilla AND Cookies & Cream Cakes Makes 2 different cakes 2 cups crushed chocolate sandwich cookies (Oreos) 1½ cups sugar 2 cups all purpose flour ¾ cup + 2 tablespoons whole milk ¼ cup vegetable shortening ½ cup salted butter 2 teaspoons baking powder ¼ teaspoon salt 5 egg whites 2 teaspoons vanilla extract ¼ teaspoon almond extract Walnut Cake ¾ cup + 2 tablespoons all purpose flour 6 tablespoons ground walnuts ½ cup sugar 6 tablespoons buttermilk 1 egg 2 tablespoons shortening 2 tablespoons salted butter 1 teaspoon vanilla extract 1 pinch salt ½ teaspoon baking soda 2 cups walnut halves and pieces 3 tablespoons dark corn syrup 2 tablespoons brown sugar Carrot Cake ¾ cup and 2 tablespoons all purpose flour 3 cups shredded carrots 1 cup brown sugar 6 tablespoons melted butter 1 egg 1 teaspoon ground cinnamon ½ teaspoon vanilla extract ¾ teaspoon baking powder ½ teaspoon salt Pinch of nutmeg ¼ teaspoon baking soda Chocolate Cake ¾ cup and 2 tablespoons all purpose flour ½ cup cocoa powder ¾ cup sugar ½ cup milk ½ cup water ¾ teaspoon baking soda ¾ teaspoon vanilla extract ½ teaspoon salt 1 teaspoon baking powder ¼ cup vegetable oil 1 egg Equipment 5 mixing bowls Electric hand mixer Spatula 5 round baking pans, sprayed and lined with parchment Cake leveler Cake plate Cake turn table Decorating bags Spatula Grass decorating tip Decoration Chocolate frosting Carmel frosting Buttercream frosting Green food coloring  LET'S GET STARTED! Vanilla AND Cookies & Cream Cakes Makes 2 different cakes Preheat oven to 350ºF. In a mixing bowl, whisk flour, baking powder, and salt until well combined. In another bowl, use a hand mixer to combine butter, shortening, and sugar until light and fluffy. Add half of the egg whites to the butter mixture and mix well and scrape down the sides. Add the rest of the egg whites and mix again. Mix in the vanilla and almond extracts. In a large mixing bowl, alternate between adding the dry ingredients and the milk to the wet mixture (1/3 dry, mix, 1/2 milk, mix, etc.) Grease 2 pans and line them with parchment. Pour crushed cookies into one of the pans and spread out to form the bottom of the cake. Pour half of the batter into each pan. Gently tap the pan with cookies on the counter a few times to settle. Bake both cakes for 30 to 45 minutes. Walnut Cake Whisk together flour, ground walnuts, baking soda, salt. In another bowl, cream together butter, sugar, and shortening. Add an egg and vanilla extract and mix again. In a large mixing bowl, alternate between adding the dry ingredients and the milk to the wet mixture (1/3 dry, mix, 1/2 milk, mix, etc.) Spread walnuts evenly into the bottom of a greased and lined pan. Sprinkle brown sugar and chocolate syrup on them. Pour the batter into the pan and bake at 350°F for 30 to 45 minutes. Carrot Cake Whisk together flour, brown sugar, baking powder, nutmeg, salt, baking soda, and cinnamon. In a separate bowl, mix butter, vanilla, and an egg until well combined. Combine wet and dry ingredients and fold in shredded carrots. Pour the batter into a greased and line pan and bake at 350°F for 30 minutes. Chocolate Cake Whisk together sugar, flour, cocoa powder, chocolate, baking powder, baking soda, and salt until well combined. In another bowl, whisk an egg and then add milk, water, oil, and vanilla extract. Combine wet and dry ingredients. Pour the batter into a greased and lined pan and bake at 350°F for 30 minutes. Let's put it all together! Once cooled, use a cake leveler to level each cake to be about 1 inch tall. Save the excess cake for later. Pipe a small dab of chocolate frosting in the middle of a cake plate for stability. Place the vanilla cake on the plate. Pipe a layer of chocolate frosting around the outer edge of the top of the cake. Stack the cookies and cream cake next. Pipe a layer of chocolate frosting around the edge of the cake and then fill it in with a layer of caramel frosting. (PICTURE at 10:29). Lay the walnut cake on next. Repeat frosting with chocolate and caramel. Place the carrot cake on next and then frost it with chocolate only. Stack the chocolate cake on top. TIME TO DECORATE! Spread a smooth layer of chocolate frosting over the entire cake. Cover the outside of the cake with crumbs. Use a grass tip to pipe green buttercream frosting on the top of the cake. TaDa! This 5 Layer Earth Cake is all finished and ready to rock!

Imagine the Easter Bunny laying an egg. Wait. Fun, easy Easter treats. Make a little hollow in the center and fill with smaller candies, or just fill with one larger piece. Decorate the outside with different colors of sprinkles. YIELDS: 12 servings PREP TIME: 0 hours 20 mins COOK TIME: 0 hours 5 mins TOTAL TIME: 0 hours 25 mins   Ingredients   4 tbsp. Butter 1 package (10 Ounces) Mini Marshmallows 6 c. Rice Krispies Assorted Sprinkles Small Chocolate Easter Eggs Plastic Easter Eggs   Directions   In a large saucepan, melt butter over low heat. Add marshmallows and stir until melted. Remove from heat, then add rice cereal and stir until well coated. Lightly spray interior of the plastic eggs with non-stick cooking spray. If mixture is too sticky, you can also spray your hands. Fill both sides of the plastic egg with rice cereal mixture, slightly over-filling one side. Press chocolate egg in the center on one side of the egg, then close the plastic egg to shape it. (It should be full enough to meet with a little resistance as you close it.) Gently release the rice cereal egg from the mold, decorate with your choice of sprinkles and set aside in egg crate until set.         Add the butter to a pot or large saucepan and melt it over medium heat.         Throw in a bag of mini-marshmallows…         And stir it until the marshmallows are melty and sinful.         Throw in 6 cups of Rice Krispies…         And stir it around gently until it’s all sticky and gooey and combined.         Next, lightly spray the inside of a plastic Easter egg with cooking spray. You know. Those plastic Easter eggs? The ones you think are taking over your house one minute, then the next minute, when you actually need them to photograph a recipe, you can’t find one to save your life so you drive over to your sister-in-law’s house and borrow hers? Yes, those plastic Easter eggs.         Stuff one half with the Rice Krispie mixture, then press a chocolate egg into the center. (The official Rice Krispie recipe calls for hollowing out a well and placing small candies in the center, but my motto is “Go Big Chocolate Easter Egg or Go Home.”)         Fill the other half of the egg with more cereal mixture, then press the two halves together until they’re totally closed. The egg should be full enough to meet with a little resistance as you close the egg, but not so full that you feel like you’re crushing the life out of the cereal.         A few seconds later, gently pull the egg out of…well, the egg! I found that the longer you let them sit in the plastic eggs, the harder it was to get out.         Sprinkle them with different springy colors of sprinkles, and place them in an egg holder to let them set.         Let the kids do this part! Just have a broom nearby.         Lovely and adorable.