sworthen

I went in the fall. My first impression was that it was smaller than it was. I only saw the six or so fruit-and-veg stalls outside at first, and the few booths just inside the building by it. Eventually - happily - I discovered the other ten or so booths around the corner, in the main part of the building. By late fall, preserves and baked goods were already dominating the selection. The carrots were the tastiest thing I bought, the organic rice flour the most intriguing. How was your expedition?

It looks like I really lucked out, given my somewhat arbitrary method of choosing my classes in the first place. All four courses I took were very hands on, and in only one of them did all of us not help make - or entirely make - every dish. Even then, at The Cookworks, we all discussed every recipe, were encouraged to circulate to see how work was going, and took home copies of every recipe. I've heard very good things about Bonnie Stern's cooking classes, but am sure I was told along the way they're not hands-on. Good, highly informative, but not hands-on.

Back in November, I decided it might be fun to try out some cooking classes. I'd never done any, but it would surely be a good way to improve my kitchen skills and try some new dishes. I ended up taking four classes in the last two weeks. They were all quite different from each other, and all good: Introduction to working with chocolate - <a href="http://www.jsbonbons.com/classes.php">J.S. Bonbons</a> Knife Skills - <a href="http://www.calphalonculinarycenter.com/">Calphalon Culinary Center</a> Moroccan Cuisine - <a href="http://www.myplacefordinner.com/">My Place for Dinner</a> Big Brunch - <a href="http://www.thecookworks.com/">The Cookworks</a> I chose them based in part on what I knew schools were famous for (chocolate, brunch), and the others based on items which caught my eye on their webpages. There are <a href="http://www.thestar.com/NASApp/cs/ContentServer?pagename=thestar/Layout/Article_PrintFriendly&c=Article&cid=1093948627358">an enormous number of other cooking schools in town</a>, however. I'm considering taking another class or two, and I could do it by whim again, but recommendation seems a safer route. Are there any you'd particularly recommend?

sandra, jayrayner: Thank you for the information! It's a relief to know there are some options available. I'm certain I'll be trying them both.

One of the foods I always miss most when living in the UK is buffalo wings. Once, in desperation, I had some Pizza Hut barbecue wings to try to placate my yearnings, but it's not even remotely the same. Now obviously I can learn to make them myself, but really - is there anywhere in the UK which sells buffalo wings? (Especially restaurants, although I'd be interested in grocery stores too.)

I went to my first Winterlicious dinner this weekend. (Bruyea Brothers - reasonable, very good crême brûlée, the venison was rather dull, if tender). I have two more scheduled in the next week (Square, Pangaea), so that's my food adventure at the moment. And I had a truly wonderful meal at Splendido last week. I've clearly been paying very little attention to the media lately: I entirely missed advanced reports of all of the chef celebs passing through.

You can read the Globe review online <a href="http://www.theglobeandmail.com/servlet/ArticleNews/TPStory/LAC/20050129/KATES29/TPEntertainment/Style">here</a>.

I quite like Sanko, given the downtown Toronto options. It has much more of a real supermarket feel and selection, compared to Little Tokyo, which is a very elegant shop and convenient for Kensington Market trips, but with a more diffuse selection.

Also, the February 2005 <i>Toronto Life</i> includes a "Shopping with Chefs" profile of Didier Leroy, highlighting some of his restaurant produce sources.