This cooking workshop will be given in English and will teach how to make Salmon pie & egg sauce.

From scones to chicken fricassee, the Culinary Mosaic series of workshops at the Morrin Centre offer a wonderful opportunity to prepare dishes and learn about the history of the English and French Canadian food traditions. A variety of dishes will be presented by and made under the guidance of chef, writer, stylist, consultant, and entrepreneur Héloïse Leclerc from La Touche Héloïse. She will also provide some historical background, share fun facts about the dishes, and give tips to adjust and create variations of the recipes for further enjoyment.