George Brown Culinary Program's Tastes of Tomorrow Presents Coffee and Tea Tastings, Foods of Spain and Rescheduled Sugar Pulling Demonstration

More about the next event in George Brown's Tastes of Tomorrow series: on Wednesday, February 18, Ronald Francis of Oikos Teas leads a tasting of premium, single-estate, organic, fair-trade teas grown in the mountainous region of Nuwara-Eliya in Ceylon (Sri Lanka). Rich in antioxidants, they are produced in small batches every six to eight weeks. Later, the following events have just been announced:

• Wednesday, March 11: A Taste of Spain—Barcelona Chef Jordi Puigvert Colomer presents new products from two gourmet food distributors: Lentia, which handles breads and other baked goods, and Sosa, which carries dessert ingredients.
• Wednesday, March 25: Ride the Rocket—Pam MacDonald and Liako Dertilis of the popular Red Rocket Coffee (1402B Queen East) in Leslieville offer a discussion and tasting of fair trade coffee.
• Wednesday, April 1: Sugar Pull—On Janary 28, a heavy snow day caused the cancellation of Chef Norbert Maushagen's interactive sugar sculpting demonstration. It's on again (unless this is a sweet April Fool's joke.)

Tastes of Tomorrow events begin at 6:30 p.m. in Room 112 of George Brown's Hospitality Building, 300 Adelaide Street East. Free with membership of $20 per semester; $10 each for non-members. Join 30 minutes before any event outside room 112 or email the program for further details.