You are invited to join Chef Erica Box on a culinary journey to a delicious, Spanish-inspired Saturday Supper. Learn how to prepare mussels or prawns in a simple yet delectable saffron cream sauce, accompanied by Pan Con Tomate and Cucumbers with Ajo Blanco Dressing. Prepare a meal that transports you to a sunnier clime from the comfort of your own Edmonton kitchen!
Erica Box is a passionate and accomplished chef. After formal training at Northwest Culinary Academy and working throughout Vancouver, Erica spent a year working in Spain's prestigious two Michelin-star Mugaritz. To be closer to family she then settled in Edmonton. Her career began to lean towards pastry with a stint at Duchess Bake Shop, and notably the development, launch and success of District Cafe & Bakery as head baker. Currently, Erica owns and operates Red Balloon Sweets Co. that focuses on small-batch caramels, available online and at independent retailers across Alberta, as well as Laneway Bakery that specializes in artisan, naturally-leavened breads.
Outside of work, her two young kids keep her and her restauranteur husband busy, and happy. You might catch her running through the river valley, posting delectable baking on her Instagram (@raisinsandsaffron), or perusing the aisles of cookbooks at your local EPL Branch.
This is an online event hosted on Zoom, a third-party app. By registering, you acknowledge that EPL does not take responsibility for Zoom's privacy policies and practices. A link to the Zoom meeting will be sent out via email before the event.