We’re on the road to Wingham to visit Donna Carrier, owner of the Bent On Food cooking school and Bent On Life home wares store that has a French provincial feel. It’s a great feeling to know that Bitton products are loved 328km away from our flagship store in Alexandria.
The car is packed and ready to go, the coffee machine is revving to serve our first customer of the day at 6am sharp while the shelves are being filled with freshly baked bread and the kitchen is preparing for the Saturday rush. We’re on the road to Wingham to visit Donna Carrier, owner of the Bent On Food cooking school and Bent On Life home wares store that has a French provincial feel. It’s a great feeling to know that Bitton products are loved 328km away from our flagship store in Alexandria.
At 1pm, the cooking demonstration for customers and staff of Bent On Food will begin. 17 people walk through the door and are greeted by Donna who knows each guest by name. Everyone seems to be friends and the conversations start over a glass of champagne before the class commences.
We kick off with one of my favourite pear dishes – Bruschetta of Pear, Roquefort and Orange Jelly on Walnut Sourdough.
This is followed by Chilli and Garlic Masala Prawns with Couscous Salad served with white wine; and Stir Fried Monkey Nut Chutney Lamb with Hokkien Noodles, Winter Vegetables and Asian Dressing served with red wine.
One of my signature desserts is served to finish the cooking demonstration – French Crepes with Strawberry and Vanilla Jam. The reaction around the room is a plesant surprise at the strong vanilla flavour that comes through. Vanilla is often a subtle characteristic that gets lost amongst other ingredients in jam but our intention is for it to be as prominent as the strawberry. That’s why it takes 90 vanilla beans to produce just one batch of this product.
At the end of the event, I was delighted to sign copies of the Bitton cookbook and everyone went home with handfuls of Bitton products with plans to cook and share the recipes with family and friends. We had a fantastic trip and thanks to everyone who joined us in Wingham at the Bent On Food cooking school.