George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
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To celebrate the peak of tomato season, we’re bringing you a delicious and relatively simple recipe that incorporates fresh, seasonable vegetables. This recipe for Insalata Panzanella comes from Chef Beverley Rothlisberger of George Brown College’s Continuing Education Mediterranean Cooking program...
With Donald Trump, Hillary Clinton, Bernie Sanders and Ted Cruz dominating headlines, we thought this would be a great time to highlight a classic American dish: seafood gumbo. This month’s recipe comes from the American Regional Cooking class within our Continuing Education programs. Here’s our...
If celebrating St. Patrick's Day with a green beverage isn't your style, why not serve a traditional Irish stew on March 17th? Here's a recipe from our Centre for Hospitality and Culinary Arts: Ingredients 500 g stewing lamb 400 g potatoes 100 g celery 100 g button onions 100 g onions 100 g leeks...
If you’re having some friends over for dinner and want to wow them with a great dessert, if you want to do something special for your valentine or if you want to treat yourself to something sweet, try our recipe for crème caramel. This recipe comes from George Brown College's Baking Arts course...
Looking for something special to do for your mom on her special day in May? Or are you looking for a new treat to take with your tea? Try this recipe for cranberry scones, courtesy of The Café, run by students at our Centre for Hospitality and Culinary Arts. Makes approximately 12 scones...