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Pesto Prosciutto Crostinis - it's time to use that basil!

Spiedini di Mare: seafood skewers brushed with a marinade of lemon juice, garlic, and fresh herbs.

Spaghettini from scratch - learn to make fresh pasta!

Seared Zucchini Parmigiana - featuring homemade marinara with fresh tomatoes, shallots and basil

Kale Caesar salad

Ricotta Almond cake with raspberries. 

CHEF BIO

Angie has been cooking for crowds for most of her life. She grew up cooking with her Dad and gathering vegetables from his garden for his amazing spaghetti sauce. In 2012 she received culinary training at Northwest Culinary Institute under the direction of Chef Tony. She then opened Posh Pantry, a culinary cookshop in North Burnaby.
Angie now spends most of her time cooking with her two young daughters. She loves to experiment and have fun in the kitchen. Her favourite dish to teach is pasta. After all, she's a Cordoni!