Register in advance for this event before Tuesday, May 11!
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NSWOCC 40th Anniversary Cook-a-Long and Networking Event

with celebrity cook, teacher, and writer

Claire Tansey!

Friday, May 14, 2021

About the Event

Don’t miss our Friday evening networking event for NSWOCC’s 40th anniversary: this Cook-a-Long and Networking Event will be hosted from 7pm to 8:45pm EDT on Friday, May 14, 2021 and will feature a one-hour cooking lesson with Claire Tansey, followed by another hour of networking, fun & games.

Cost to attend

  • Members: $30.00

  • Non-Members: $37.50

Can’t attend the conference but still want to join in on the Cook-a-Long? You can register for the Cook-a-Long separately by clicking the Register Now button! Spaces are limited – don’t miss out!

About Claire Tansey

A Toronto native, Claire Tansey has been in the food business for over 20 years as a restaurant cook, baker, cooking teacher, test kitchen manager and restaurant critic. Along the way she sang lead in a rock band, got a master’s degree in literature and was Food Director of Chatelaine. Now, at Claire Tansey’s Kitchen, she empowers home cooks with recipes to make mealtime uncomplicated. She’s a Cityline guest expert, a columnist on CBC Radio, a teacher, a writer, and a working mom. 

Claire is also the author of two best-selling books: Uncomplicated: Taking the Stress Out of Home Cooking, and Dinner, Uncomplicated: Fixing a Delicious Meal Every Night of the Week

Courtesy of:
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Starting at 6:45pm on Friday, May 14th before the Cook-a-Long, we will be kicking off the celebration with a brief mixology presentation from Cody Nicoll, award winning bartender and beverage program consultant.

About the Cocktail

Spiced Tromba Paloma

Ingredients
  • 2oz Tromba Blanco Tequila

    • Non-alcoholic option: 2oz Seedlip Grove 42

  • 1 Ruby Grapefruit

  • 1 Lime

  • Wildflower Honey (but any type of honey will work!

    • Optional: Honey Comb

  • 1 Cinnamon Stick

  • 5 Whole Cloves

  • 1 Pack of Rosemary

  • 2 oz Soda Water

 

Prep time: 5 min
Cooking: 90 min (or 20 min stove top)
Ready in: 95 min

Sponsored by:
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About Hospitable Nicoll

I grew up listening to stories of my great grandfather drinking regularly with Prime Minister Mackenzie King and Transport Minister Lionel Chevrier, who also happened to be a distant relative of mine. It's said that he owned a small bar in Russell, Ontario in the 1940s.

 

Fast forward decades later to Windsor, Ontario. My grandfather was an auto worker at the Chrysler Plant, raising 6 children not more than 4 blocks away from the Hiram Walker Canadian Whiskey distillery. My grandmother worked at the distillery, bottling whisky. My father would eventually become a bar manager himself, while attending University of Toronto. He would also be the eventual influence that got me behind a bar at the age of nineteen.

 

Whether I knew it or not, I was born into spirits and hospitality. What started as a job to get me through university quickly became a passion and a deep love for the hospitality industry. Anthony Bourdain is known for saying that you learn a lot about someone when you share a meal together, I feel the same way about serving a drink. A bar spoon that once belonged to a fairly famous bar called Bar Laurel now sits tattooed on my forearm, paying homage to the conversations I’ve had the opportunity of having over the bar.

 

Much like whiskey in a barrel, I’ve been fortunate to age over 10 years in this wonderful industry, moving up through the restaurant ranks, barbacking and bartending, managing some of the city’s most recognized bars and restaurants, running special events and fundraisers, consulting on beverage programs, and competing in cocktail competitions with success.