STEMS & FORKS

Tahini Maple Syrup Brownies

September 6, 2019 By stemsandforks Leave a Comment

The post was sponsored by Metro Ontario. All thoughts and opinions are my own

Peanut butter, dry roasted nuts and my childhood favourite, Pirate peanut butter cookies. I loved peanuts and anything peanut. However, as of 2008, I have not had any peanuts. That was the year we discovered my daughter was allergic to peanuts and was classified as anaphylactic.

The first question I always get from young mothers is, “How did you find out?”. My daughter was 2 years old and a typical toddler. She was a super picky eater when it came to meals. In retrospect, this was a good thing. The day we found out was when I decided to share my peanut butter and jam sandwich. It was a first for Moineau. She took one bite and spat it out with disgust. Moments later, she broke out with a rash around her mouth. After seeing an allergist and getting tested, it was official. She was severely allergic to peanuts.

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Grand Marnier Strawberry Dulce De Leche Pie

July 26, 2019 By stemsandforks Leave a Comment

This Post was sponsored by Paderno. All thoughts and opinions are my own.

I was tempted to name this pie “Strawboffee.” Doesn’t seem to roll off the tongue as well as Banoffee does it. But in all fairness, I wanted to pay homage to the infamous British pie the Banoffee: a portmanteau of its two main ingredients. Bananas and toffee.

So instead I called it a Strawberry Dulce de Leche Pie which doesn’t do the tart justice. But I couldn’t name it “Crushed digestive cookie crust, layered with a rich dulce de leche, with red strawberries macerated in Grand Marnier, topped up with a massive fluffy cloud of Chantilly cream and shaved chocolate Pie,” now could I?

Paderno Power Blender 2-Litre jar is shatter-,scratch- and stain-resistant, as well as BPA-free.

Paderno Power Blender’s Vortex Blade Technology is specially-designed to circulate food while blending or chopping for perfect, consistent results

In this recipe, I made the dulce de leche by cooking the milk slowly in a Bain-Marie. Feel free to make your own homemade dulce de leche or boiling down the can of sweetened condensed milk in a pot. Frankly, I have never tried doing the method of boiling the entire can for an hour. I’ve read a few horror stories of it exploding mid boll! If you do boil the can please make sure the can of condensed milk is constantly and fully submerged in the boiling pot of water the entire time it is boiling. About 1 hour to boil is what I read online. The trick I’ve used below is cooking the condensed milk in the oven for an hour and a half in a Bain-Marie, a hot water bath. To slowly and evenly cook the condensed milk into a thick caramel toffee. …

Raspberry Beet Smoothie Cake

July 5, 2019 By stemsandforks Leave a Comment

This post was sponsored by Paderno Kitchenware. All thoughts and opinions are my own.

Paderno’s Power Blender with the Vortex Blade System, Paderno’s Maple Cutting Board and Paderno’s Immersion Blender .

A few years ago, I remembered travelling by train and talking to a few tourists from Germany about the unbearable scorching heat we were experiencing at the time in the south of France. They teased me that the humidity was probably a warm welcome, considering the arctic conditions I must endure back home here in Canada.

That’s right…arctic conditions.

It’s 30 C temperature plus humidity here in Southern Ontario. Which means I try to keep the oven off, dishwasher running at a minimum and stick my head in the freezer as often as possible. Snacking consists of cold coffee, smoothies, and ice cream. And definitely loads of fresh local berries.

Which is why this Raspberry Beet Smoothie Cake made with Paderno’s Power Blender is my go-to cake to battle our humid hot summers. I tend to omit the word “beet” when asking the kids if they want some “raspberry smoothie cake topped with whipped cream.” And to be completely honest, you don’t taste beets. Rather a smooth, sweet, crunchy and icy treat.

The beautiful thing about using Paderno’s Power Blender is the Vortex Blade System. It ensures a smooth and consistent result every time. No undesirable chunks of beets that kids may potentially bite into. Instead, a creamy, perfect texture. The blender itself is super easy to use. There are pre-set functions and manual speed settings for smooth operation and accurate controls. There’s even a smoothie function!

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Gochujang White Wine Nova Scotian Scallops. Made with Nobilo Sauvignon Blanc & MSC Scallops with Raddichio and Mandarin

June 8, 2019 By stemsandforks 5 Comments

This post was sponsored by the Marine Stewardship Council and Nobilo Wines. All thoughts and opinions are my own. Please enjoy wine responsibly.

What is food sustainability?

I asked a couple of family and friends, and the answers varied.

“Food sustainability…Isn’t that a system that makes sure there’s enough food for the human population?”

“I think it’s the process to make sure that there is enough food for everyone but also minimizing the harm done to the environment.”

“Making sure the future will have food!”

Yes, it’s all of the above and more.

Food sustainability is the balancing act to generate enough food that can feed the human population today all the while making sure the environment is sustainable enough to provide the entire population for tomorrow.

There was a quote I read recently from economist Herman Daly, “What use is a sawmill without a forest?” Indeed. Which perfectly sums up the Three Pillars of Sustainability: Economics, Society, and Environment. It was this three pillar philosophy that paved the way for companies to create third parties for sustainability standards and certification.

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Rhubarb and Cherry Sheet Cake With Cream Cheese Frosting

June 7, 2019 By stemsandforks Leave a Comment

This post was sponsored by Metro Ontario. All thoughts and opinions are my own.

It’s late spring early summer here in southern Ontario. When the sun stays up and shines longer, the days are warm but not too hot and the evenings are just cool enough for an outdoor fire without those pesky mosquitoes. June is definitely my favourite month of the year.

Asides from June’s fantastic weather is the incredible local produce that starts to hit the Metro stores across Ontario. Asparagus, strawberries, radishes and cucumbers are just a few items that are available locally from the fields of Ontario farmers. Not to mention the handful of other goodies coming from indoor greenhouses like bell peppers, mushrooms and tomatoes.

But hands down my favourite produce for the month of June is rhubarb and cherries. It’s as though these two were made for each other. The tartness of the rhubarb and the sweetness of the cherries are indeed a match made in heaven in this sheet cake. And the cream cheese frosting elevates this sweet and tangy cake.

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Miso Marinated Grilled Summer Vegetables Using Metro’s New Online Pick-up Delivery Service.

June 3, 2019 By stemsandforks 4 Comments

This post was sponsored by Metro Ontario. All thoughts and opinions are my own.

I feel like half my days are centred around food. Thinking about what to cook, shopping for the ingredients and then preparing the actual meals…and of course, washing dishes! And I’m not speaking of cooking/planning recipes for my blog…rather the time spent cooking and shopping entailed with having a family with growing kids. So anything to cut the process of meal prep time and I’m all in.

This is why I was utterly thrilled when my fave grocer Metro Ontario introduced an online delivery and pick-up the program. With special Tri-Zone delivery trucks, with temperature controlled areas, ambient, refrigerated and frozen zones, ice creams arrive frozen, and veggies arrive crisp and fresh.

And the selection and variety available in-store is equally amazing online.

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Crispy Smashed Potatoes with Eggs

June 2, 2019 By stemsandforks 2 Comments

This post is Sponsored by Gwillimdale Farms. All thoughts and opinions are my own.

Whenever I see potatoes, I think of Vincent Van Gogh’s “The Potato Eaters.” The first time I saw this dark, murky impressionistic painting, was in 2nd grade in an Encylopedia Brittania book. AKA the Wikipedia of the ’70s and ’80s. I was so taken by its hard reality; the wrinkled, stained hands, the sunburnt skin, and tired, hungry faces.

Eventually, when I was old enough, I read the background behind the sombre painting, and I was even more moved.

“You see, I really have wanted to make it so that people get the idea that these folk, who are eating their potatoes by the light of their little lamp, have tilled the earth themselves with these hands they are putting in the dish, and so it speaks of manual labor and—that they have thus honestly earned their food. I wanted it to give the idea of a wholly different way of life from ours—civilized people. So I certainly don’t want everyone just to admire it or approve of it without knowing why.”- Vincent Van Gogh.

The concept of working the land with one’s hands to nourish oneself and others to survive, resonated with me for years. To live “honestly.”

Not much has changed since 1885 when the Dutch post-impressionist painter created this masterpiece. Farmers are still toiling the land but on a much larger and faster scale to keep up with demand.

This post is in partnership with Gwillimdale Farms. Operated since 1903, family owned and operated by the humble and hardworking John Hambly, wife Cristina and his children. 4th and 5th generation farmers, Gwillimdale currently farms on 1000 acres of fertile lands on the Greenbelt of Bradford, Ontario.

Their specialty: root vegetables. Parsnips, onions, carrots, beets and potatoes.

And in all sincerity, their produce is impressive. Always crisp carrots, fresh potatoes, and firm parsnips. Gwillimdale not only grows their produce, but they also harvest, clean, pack, and distribute directly from their farm to your local grocer. They are, without a doubt, one of the finest root vegetable producers in the province. I’m so honoured to be sharing this simple brunch recipe with you to showcase their humble, versatile and beautiful vegetable; the humble Solanum tuberosum, aka the potato.

Bon app!

Visit Gwillimdale Farms for more information and/or recipe ideas.

Instagram: @GwillimdaleFarms

Facebook: @GwillimdaleFarms

Twitter: @GwillimdaleFarm

Crispy Smashed Potatoes with Eggs

2019-06-02 12:02:04

Serves 4

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Prep Time

15 min

Cook Time

1 hr

Prep Time

15 min

Cook Time

1 hr

Ingredients

1.5 kg or 8-10 medium Gwillimdale Farms Potatoes washed and scrubbed (approx 150 g per potato)
6 tablespoons unsalted fresh butter
2 tablespoons extra virgin olive oil
a few sprigs of (purple) basil
2 cloves of fresh garlic
4 large fresh eggs
Salt and pepper to taste
Parsley to garnish (optional)

Instructions

Preheat oven to 425 F
In a large pot, add the potatoes, a tablespoon of salt and add water until it covers all the potatoes.
Bring to a boil and cook for 30 minutes until potatoes have softened through (25 minutes if using smaller potatoes and 35 minutes if using large potatoes)
Drain the potatoes in a colander and allow to sit for 3-5 minutes for the excess water to dry/drip away.
Meanwhile take the two garlic cloves and give it a pound with a knife so that they split open.
Place the garlic, the sage and the butter on a baking tray about 12 x16 inches or so on the stove top at medium heat and allow the butter to melt for about half a minute.
Transfer the potatoes to the baking tray and smash them with a potato masher until about 1 inch thick.
With a basting brush or spoon, make sure the tops of the smashed potatoes are all coated with the butter.
Drizzle the 2 table spoons of olive oil over the smashed potatoes.
Sprinkle salt and fresh ground pepper to taste.
Bake for 35 minutes or until golden and crispy.
Remove tray from oven and position your potatoes to create “walls” to contain your eggs.
Add your 4 eggs in between the smashed potatoes and bake for another 2-5 minutes depending on how well done you’d like your eggs to be. Keep an eye on your eggs!
Remove from oven, sprinkle the eggs with salt and pepper and parsley to garnish.

Notes

Feel free to spray your potatoes with vinegar or sprinkle with chili flakes or drizzle with siracha sauce. Be creative!

STEMS & FORKS https://www.stemsandforks.com/

Blackberry Jam filled Donuts

May 17, 2019 By stemsandforks 2 Comments

I recently did a survey on my Instagram feed to see how many of you actually read blog posts…less than 50% read…most of you scroll through pics and just get right down to business with the recipe. So I decided to take a different approach today. Today’s blog post will be short and very sweet. a paragraph to sum up what this donut is. And a paragraph with short notes for handy tips and tricks… Leave a comment if you have time (something everyone said they were short on) and let me know if you prefer this sort of blog post!

ABOUT: This donut is also known as Berliner Pfannkuchen or pączki. Whatever you want call them, these donuts are AMAZING! How could it possibly go wrong when one deep fries brioche dough, cover it with sugar then fill homemade blackberry jam!!!

TIPS/NOTES:

Make sure yeast hasn’t expired…I store mine in the freezer !
I often get comments/messages that their yeast didn’t poof or their dough didn’t rise…either the water was too hot or not hot enough or the yeast has expired
This recipe calls for 1 tablespoon of yeast. I have tested this recipe with 2 teaspoons and 2.5 teaspoons and Ive decided that 1 tablespoon is best for the fluffiest donuts…If you’re curious to know more about this yeast testing…feel free to email me.
This is a sticky dough…Don’t be tempted to keep adding flour.
After kneading and the first rise, let it rest overnight in the fridge…makes dough easier to work with and has time for the flavours to work itself in the dough
As well overnight chilling makes for better texture.
Dough can be stored in fridge for up to 2 days
Donuts need to be eaten same day when fried…I’m confident there will be no leftovers.
The jam recipe yields about 1/2 cup of jam-i prefer my donuts with less jam…If you prefer loads of jelly, feel free to double the quantity for the jam!

Dough is almost ready for it’s first rise.

A look inside from one of the smaller donuts

An earlier test version…These didn’t get a second rise once they came out of fridge…You can see they are not as fluffy.

Blackberry Jam Filled Donuts

2019-05-17 16:50:57

Yields 12

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Prep Time

14 hr

Cook Time

12 min

Prep Time

14 hr

Cook Time

12 min

INGREDIENTS For the Dough

1 Tablespoon traditional yeast
1 teaspoon white granulated sugar (for the yeast)
1/2 cup milk
1 teaspoon salt
455 g or 3 1/2 cups all purpose flour
50 g or 1/4 cup granulated white sugar
4 large room temperature eggs
85 g or 3/8 cup or 6 tablespoons unsalted butter room temperature & cubed

INGREDIENTS For the Blackberry Jam

340 g or 12 ounces fresh blackberries
1/2 cup white granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch

INGREDIENTS for Frying/Finishing touches

6-7 cups of vegetable or light oil
300 g or 1 1/2 cups granulated sugar for dusting the donuts
6 oz or 170 grams = about 24 blackberries to plug the holes

INSTRUCTIONS For the Jam

Make the jam while you're waiting for the first proof or when the dough is chilling overnight
In a medium saucepan on medium heat, stir the blackberries, and sugar together.
Mash the berries with a masher
In a small bowl mix 1 tablespoon corn starch and 1 table spoon water together, add to simmering blackberries and stir until it starts to thicken.
Stir and heat for another 15 minutes or until it has thickened (will thicken more when cooled)
Remove from heat and run through fine sieve to remove the seeds
Set aside to cool - add the lemon juice then cover and store in fridge overnight

INSTRUCTIONS For the Dough

In a small bowl, mix 1 teaspoon white sugar and 1 tablespoon yeast, set aside.
In small saucepan, warm up 1/2 cup milk to a simmer until it reaches 110F (not too lukewarm but not to hot to touch- just use a thermometer !)
Pour over the sugar/yeast and stir. Set aside and allow to poof about 8 minutes
In bowl, whisk together the flour, salt, and 1/4 cup sugar
In stand mixer bowl with paddle attachment, beat the 4 eggs, then add the poofed yeast/milk mix
On low, beat in the flour mix-will look shaggy
Swap out the paddle to the kneading hook and knead on medium speed for 2 minutes until it forms into a large sticky ball like form-scrape down sides with spatula
Add the butter, a cube at a time making sure each cube is well mixed in before adding the next cube of butter (still medium speed)
Drop speed to low and knead for 5 minutes
Dough is ready when it is glossy and somewhat translucent but doesn't tear
Remember this dough is a sticky dough. Refrain from being tempted to add more flour...It will be less sticky after an overnight chill!
Cover your bowl with a damp kitchen towel, leave in warm room for 1 to 1.5 hours or until it has doubled in size
Punch dough down once, cover with plastic and refrigerate overnight

INSTRUCTIONS for prepping the donuts

Cut out 16 or so 4 inch square parchment papers, dust with a bit of flour and place on a couple large trays and set aside
Turn dough out onto lightly floured counter
Roll out dough into a 9.5 inch by 13 inch rectangle, 1/2 inch thick and cut out about a dozen three inch discs with a biscuit/cookie cutter (and maybe a couple smaller donuts from the edge of dough)
(You can take the cut out dough and re-roll 1 more time to get 3 more donuts-note these will not be as nice looking as the original discs)
Transfer all the discs with a non stick food turner (flipper) to the parchment paper squares
Cover completely with a damp thin cheese cloth or plastic making sure the plastic doesn't touch the dough...you can do this by placing small tumblers or shot glasses in between the discs
Place in warm area of home and let rise another 1 hour
If you feel like they are over rising/proofing, then start frying...overproofing will have them smelling like yeast

INSTRUCTIONS for Frying the donuts

Fill a piping bag with the cooled blackberry jam and a small round tip, set aside
Lay out a few paper towels on a baking tray
Pour the 1.5 cups of granulated sugar on a plate ready for donuts to be dusted
Add the vegetable oil to a large heavy bottomed pot or your deep fryer to 350°F - 365°F.
Take the discs of donuts flipping it over with the parchment paper and drop in oil ...Fry 3 at a time...more will alter the temperature of the oil
Fry each side about 2-2.5 minutes or until golden brown and transfer to paper towel with a slotted spoon
Roll in the sugar after about a minute of cooling and set aside on a baking rack or wooden board
Do this to all the donuts
Take a chopstick or something to poke two holes on opposite sides of all the donuts
Gently fill jam on both sides of donut with pastry bag
plug the two sides of the donut holes with a fresh blackberry
Bon app!

Notes

Donuts must be eaten same day as when its been fried.
I tend to like my donuts to have less jam than the typical donut...feel free to double amount of jam (ingredients would double)

Adapted from Brioche dough adapted from The Kitchn

STEMS & FORKS https://www.stemsandforks.com/

Sold Out Leamington Food Photography and Styling Workshops Thurs June 20th 2019 $100 per workshop

May 16, 2019 By stemsandforks Leave a Comment

WORKSHOP 1: Food Styling/Photography with your Camera (DSLR/Mirrorless)

Hosted by Taste Leamington, sponsored by DelFresco Pure , and in partnership with Southwest Ontario Tourism Corporation Join food photographer and stylist, Betty Binon from Stems & Forks for a fun but intense afternoon to learn food photography and styling – whether you’re a hobby photographer or an established influencer, youll get some styling and photography advice and inspiration to thrust you to the next level.

We’ll have step-by-step demos and a hands-on practice break out. Learn some amazing tips and tricks to elevate your food shots in restaurants and/or home & learn how to navigate editing apps. Betty will be sharing all her easy editing hacks to make that picture perfect.

There will also be a Q & A. So come armed with questions. We’ll also have a practical session on how to navigate social media. We’ll have available food props, boards, fresh botanicals and of course food to style and shoot.”

Date/Time: Thursday, June 20th, 2019 12PM -3:30PM

Price: This workshop was made possible through generous donations from sponsors. $100 each class

Location: Leamington Arts Centre
72 Talbot St W
Leamington, Ontario N8H 1M4
Canada

TO PURCHASE A SEAT: Click on this Eventbrite link to book your CAMERA WORKSHOP Seat.

Food and refreshments generously supplied by @bradtsbutcherblock

Beautiful Pastries/cakes generously supplied by @thewoodenspoonbakeryaziz

Flowers are kindly provided by @houseofflowercm

SOLD OUT-WORKSHOP 2: Food Styling/Photography with your Smartphone

Hosted by Taste Leamington, sponsored by DelFresco Pure, and in partnership with Southwest Ontario Tourism Corporation–Join food photographer and stylist, Betty Binon from Stems & Forks for a fun but intense evening to learn food photography and styling – whether you’re a hobby photographer or an established influencer, you’ll get some styling and photography advice and inspiration to thrust you to the next level. We’ll have step-by-step demos and a hands-on practice break out. Learn some amazing tips and tricks to elevate your food shots in restaurants and/or home. Learn how to navigate editing apps on your phone. Betty will be sharing all her easy editing hacks to make that picture perfect. There will also be a Q & A. So come armed with questions. We’ll also have a practical session on how to navigate social media. We’ll have available food props, boards, fresh botanicals and of course food to style and shoot.”

Date/Time: Thursday, June 20th, 2019 5PM – 8PM

Price: This workshop was made possible through generous donations from sponsors. $100 each class

Location: Leamington Arts Centre
72 Talbot St W
Leamington, Ontario N8H 1M4
Canada

TO BOOK TICKETS: Click this link to go to EVENTBRITE to order tickets- SMART PHONE WORKSHOP

Food and refreshments generously supplied by @bradtsbutcherblock

Beautiful Pastries/cakes generously supplied by @thewoodenspoonbakeryaziz

Flowers are kindly provided by @houseofflowercm

SEE YOU IN LEAMINGTON!

Presenting Sponsors

@ExperienceLeamington

@ontsouthwest

Main Sponsor

@delfrescopure

Supporting Sponsor

@hippiesnacksorganic

@bradtsbutcherblock

@curedcraftbrewing

@azizfruitstand.thewoodenspoon

@houseofflowercm

WORKSHOP: Rembrandt with a Camera: Styling and Shooting Fauna & Fare in London Saturday June 29th & Sunday June 30th 2019 -SOLD OUT-

February 24, 2019 By stemsandforks 1 Comment

Rembrandt with a Camera: Styling Fauna & Fare In London

SOLD OUT — Two Day Intense Master Class

Saturday June 29th and Sunday June 30th 2019

In the spirit of the Dutch Golden Age still life paintings, we will be creating beauty “Vanitas” style. The idea that life is transient. As fragile as a plucked apple with her skin peeled exposing her vulnerable flesh. As futile as a tulip, blooming to a magnificent bloom only to drop its petals and bear seeds showing a new phase of life that is equally beguiling. The certainty of death, the reality of life for fruit, flower or man is ephemeral. When observing these Dutch masters still life paintings, they’re saturated with opulence yet dotted with frailty and decay to remind us of our futility. An exotic insect, a willful jasmine strand or an imperfectly perfect cluster of decaying grapes.

Of course there is much intention and order when arranging asymmetrical still life’s. Every flower, every fruit and goblet has its place. We will examine how to translate and capture untamed poignant beauty through still life photography and styling.

Join us Aimee Twigger @TwiggStudios Twigg Studios, Elise Dumas @ThePineappleChef The Pineapple Chef and Betty Binon @StemsAndForks Stems & Forks for 2 full intense but fun days of learning. Whether you’re a hobby photographer and need camera knowledge or an established influencer looking for motivation and inspiration. You’ll get tons of styling, photography advice and inspiration that will thrust you to the next level. We’ll have step-by-step demos, hands-on practice breakouts with the instructors guiding each participant individually.

There will even be a session where participants make their own floral crown. This will segue us to discover the art of portrait photography and the Rembrandt triangle. And of course there will be cake and macarons, food props, boards, fresh botanicals and fruits to style and shoot.

All this followed up by an intense hands on lesson on how to edit your images on Adobe Lightroom Classic CC.

We’ll also have a session on how to navigate social media and treat your blog/social media like a business. So come armed with your questions.

When: June 29 and June 30, 2019

Saturday June 29th 2019

9:30 AM to 5:00 PM

Sunday June 30th 2019

9:30 AM to 5:00 PM followed by a toast to close the workshop

Where: Central London, England. Exact location TBA

What is this workshop about?

Spend 2 intense but fun days in a studio in the heart of London, with Aimee Twigger, Elise Dumas and Betty Binon to learn all their handy tips and expertise on capturing that picture-perfect shot.

Topics to be covered:

Camera Basics:

-Shooting in manual with your DSLR camera

-The importance of ISO, aperture, shutter and shooting in RAW

Using Natural Lighting:

-Using natural light to create light and airy or dark and moody shots

-how to manipulate a dark and moody scene

-how to remove shadows, add shadows etc.

Food Styling:

-Exploring various types of props and how to use them to their fullest to elevate your story

-Telling a visual story…how to style your product/subject to reflect it’s fullest potential…composition, angles, lighting, tone, colour etc. in a photograph

-Styling and Capturing the essence of a Dutch Still life

Flower Crown Tutorial:

-Fresh floral crown demo and DIY floral crown with your own fresh flowers

Portrait photography:

-how to use lighting effectively, capturing the character/personality of your subject, tips on maintaining flattering positions of your subject, the Rembrandt triangle etc…

Adobe Lightroom Classic CC

-Adobe Lightroom editing skills – transform your image with Lightroom Classic CC including some tips and tricks

-Learn all the modules and sliders in Lightroom and what they do

Social Media and Making your Blog a Business:

-Navigating social media – and how to grow your followers and engagement

-Making your blog into a business

-how to make a media kit – price list

Who should attend?

This program is ideal for food bloggers, floral designers, social media influencers, food stylist and photographers and those interested in photography and/or styling your food, flowers or subject to tell a visual story. The workshop welcomes the beginner photographer and the refined photographer looking for inspiration and a different edge on styling. We recommend a DSLR camera, however, phone cameras/point and shoot cameras are welcome too.

Languages:

The entire workshop will be taught in English (French available on request)

Cost: £750 for both days

Single day: £440 (however we strongly recommend that both days be attended to fully appreciate and absorb the material/information)

(Not included: Travel and accommodations)

This cost will cover snacks, drinks (alcohol not included) and a light lunch, materials and flowers for the floral crown and styling for both days of the workshop.

Instructors: Betty Binon, Elise Dumas and Aimee Twigger

FOR ALL BOOKINGS please email: aimeetwigger@aol.com

For general inquiries, please email

Betty Binon: contact@stemsandforks.com

Elise Dumas: thepineapplechef@gmail.com

We will be limiting the number of participants to a small group of 15 to ensure maximal one-on-one time. Spaces are limited so booking early is highly recommended.

Bookings are non-refundable unless you are able to find someone to take your place.

See you there!