Presented by: Rebeka Carpenter
Learn to create the delicious food that is the hallmark of our famous kitchen with Hollyhock’s head chef. This is a hands-on week of culinary play inspired by local harvests from the garden and sea, culminating in a repertoire of meals that are balanced, nutritious, flavourful and fresh.
Fuel your passion for delicious cuisine that feels good and that you can feel good about: healthy cuisine with local and seasonal ingredients. Using the generously stocked Hollyhock kitchen as our palate, we explore and prepare West Coast and internationally inspired meals. Our focus is on primarily vegetarian meals, using unrefined ingredients from the garden, the orchard, and the sea. Discover how cooking delicious and inspired meals can be an incredible creative outlet that is both nourishing and nurturing.
Welcome to foodies of all experience levels.
Rebeka Carpenter has been leading the wonderful kitchen team at Hollyhock since 2007. She has extensive executive level hospitality management experience. She is passionate about West Coast seafood, particularly shellfish from Mansons Lagoon on Cortes Island, locally-grown fresh garden bounty, as well as baking, as inspired by her Swedish grandmother, Inge. Rebeka will be joined by the Hollyhock Kitchen team of Kate Archibald, Tecuana Wooldridge and Kristina Purcell for a full taste of all things food at Hollyhock!
TUITION: $495 CDN / 4 nights (meals & accommodation extra)