Calling all Aspiring Chefs! Do your kids love to cook or want to learn more and gain confidence in the kitchen.
Well Fed’s goal is to get kids cooking from scratch, which we feel is an essential life skill. At our studio we teach hands on technical skills in the kitchen from qualified instructors in a safe and fun environment. We hope to develop/encourage a life long joy of cooking and experimentation with food. Our philosophy at Well Fed is to create meals and recipes that are healthy, well-balanced using whole foods. Learn more about us.
What to expect? Each Day in the at the Well Fed Studio will focus on a new skill and adventure in the kitchen. All of the food prepared in the class will be eaten for lunch each day. No need to pack a lunch:)
Instruction from wonderful Chef Martina Marshall who currently is working towards her degree at Canadian School of Natural Nutrition (CSNN).
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We know it can be hard to come with ideas for school lunches. Shifting through all of the ingredient labels on products at the grocery store to find healthy foods. Do you wish someone would give you a guideline and make it easier! We have done just that, Well Fed and Queen Mary School are excited to be hosting a FREE Lunch Workshop to help give parents easy ideas for school lunches and snacks that are delicious and nutritious.
We are lucky to have Lauren Paton, RHN (Registered Holistic Nutritionist) hosting the workshop to drill down all of the information and provide practical advice to make lunches easier and nutritious.
We want send out a big thank you to our neighbour at The Juicery Co who will be supplying refreshments and snacks to enjoy at the event.
1) Ways to Encourage Healthy Eating Habits in Children
2) Healthy Ingredient Alternatives
3) Snack Ideas
4) Items to Avoid in your Lunch Box
5) Make Ahead Recipes
6) Foods that will boost your child’s brain power
7) Take Home Overnight Oats in Mason Jar for Attendants
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The North Shore Foodie Recipe Book is a showcase of the North Shore foodie scene and celebration of the North Shore. Ready for pick Tues Dec 1st at Well Fed Studio.
Inside are the stories of 37 leading independent North Shore restaurants, bars, cafés, bakeries, breweries, butchers and chocolatiers, including Well Fed.
There are over 100 delicious recipes to make at home that come directly from North Shore chefs. Ranging from simple everyday family meals, to challenges that will push your culinary repertoire, and from decadent and hearty, to healthy and nutritious.
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Well it’s officially raining, it’s finally upon us. Good time to cozy up to our delicious entrees this month like our Hearty Turkey Chili, or our very Popular Meat Lasagna. Yup it is back for those who were asking!
If you don’t know already we LOVE Jamie Oliver he follows the same philosophy as us: eat whole, real foods made from scratch. We added one of his fantastic recipes on our menu this month “Mustard Chicken with Leeks”, hence the leeks in the picture above. Thanks Jamie!
We also added a wonderful new entree this month French Cassoulet, sounds fancy. But it is really a hearty french stew made with white beans, fresh herbs, and sausage. It’s so good.
Privates Meal Assembly Classeswe are booked for November’s Private Booking. Please look ahead to December where we have more dates available. E-mail us at info@wellfedstudio.com to book your private.
Want to come on you own you can join our open classes. Check out the dates below.
Fall is coming upon us, cooler temperatures and it is starting to get darker earlier. October’s menu is full of wonderful entrees to cozy up to this month.
This beautiful picture above is of Butternut Squash, this lovely gourd is full of good for Vitamin A, Vitamin C and fibre. We have elevated this squash into a elegant Well Fed entree-Butternut Squash Lasagne. Layers of roasted butternut with butter and sage with a pesto/cream sauce, so good!
Thanksgiving is around the corner and we have added a no fuss entree to make it super easy to whip up a special dinner check out our Chicken Supreme it already has the stuffing!
Pulled Braised Beef-crock pot Butternut Squash Lasagne–freezer to oven *Chicken Supreme Stuffed with Traditional Stuffing Blackened Wild Salmon *Chicken Tikka Masala Pumpkin Shrimp Curry Beef or Chickpea Tagine *Chicken Cacciatore Chunky Seafood Chowder Three Bean/Spinach Enchiladas–freezer to oven *Pork Tenderloin with Red Wine and Fresh Herbs Baked Spinach Ziti–freezer to oven
We are excited to bring back this seasonal nutrient packed veggie in two of our recipes for September’s Menu. Like our New Power Chickpea Curry and Pork Stuffed with Kale, Apples and Sage.
Black Kale contains good for you: Vitamin A, Vitamin C, Vitamin K, B-Vitamins, folic acid, calcium and potassium. It is said that Black Kale stimulates the immune system.
Still searching for a great kids camp for the aspiring chef in your household? Well Fed is pleased to announce that we will be running 3 weeks of full day kids cooking camps here at the studio!
Our philosophy is simple, teach kids to cook wholesome food from scratch, an essential life skill. Each day in the kitchen we will have a theme such as Japanese Cooking, Breakfast and Jam Making. Our intent is make cooking fun, enjoyable and delicious. Each class will have hands on instruction and with take homes for the end of the day to share with your family. Lunch will be provided.
Time: 9-3 pm
Ages: 8-12 years
To register click on the date that works best for your below:
May’s Menu has arrived at Well Fed and the weather could not be better:) The forecast has suns ahead for the next while. Yippee. Trips to the beach, camping and picnics are here!
Our purpose is to allow you to eat Well and enjoy those sunny days with ease.
So we have added some yummy meals that are fit for your next outing like: Beef Kabobs with Chimichurri Sauce, Chicken Marbella (yes it is back) and flavourful and Healthy Mediterranean Turkey Burgers.
As well as easy and delicious ovenable options like: Spinach/Artichoke Pesto Lasagne Roll Ups, Mediterranean Sole and Chipotle Chicken with Apricots and Brie Quesadillas (this one is a favourite).
We have not forgotten the kids with simply good Handmade Chicken Tenders and Baked Ziti:)
To check out May’s Full Menu click below. Enjoy hope to see you soon!
Want to come to a Class or have Meals made for you.
Check out our schedule for May’s Classes, Deliveries and Pick Ups below. *Please note that all Orders/Menus must be sent to info@wellfedstudio.com the Friday the week prior to noon.
Beautiful Seasonal Veggies are highlighted on this menu! Asparagus is one of the first crops to poke it’s head up in the spring. April’s Menu takes this long and lovely vegetable and turns it into two delicious entrees: Asparagus/Portabella Lasagne Roll Ups with a scrumptious Truffle Cream Sauce, and Chicken Stuffed with Asparagus, Brie and wrapped in yummy Prosciutto. Both entrees are fantastic to serve when company comes.
What else is on the menu? We know that you may have already dusted off your BBQ…so we have added some entrees that are perfect for the BBQ like Lemongrass Chicken Skewers and Cuban Flank Steak.
We also have included easy entrees that all you need to do is pop in the oven: Cheesy Butternut Squash, Apple and White Bean Casserole, a Well Fed favourite Rigatoni Sausage Bake, and new Beef Burritos.
Check out What else is on April’s Menu Below.
Still want to order from March’s menu? Not to worry we have opened another class/delivery/pick up running Thurs., April 2nd:)
Looking to Book a Private Meal Assembly Class? We are Fully booked for April, but still have dates in May available. To learn more, or to book your own Private Class contact us at info@wellfedstudio.com.
Do your kids love to cook or want to learn more and gain confidence in the kitchen.
Well Fed believes in teaching kids from the ground up how to properly cook from food from scratch. An essential skill in life that will serve them well in the years to come. Hopefully the parents will get a night off from making dinner too:)
Well Fed will be running Two Kids Cooking Classes over the first week of the March Break
Kids Cooking Camp-Full Week- Half Day (Ages 8-12)
The camp runs all week Mon Mar 9th- Fri Mar 13th from 9-12 pm.
Each day focuses on a new skill and adventure in the kitchen.
