Culinary Adventure Week

Join the Culinary Kitchens team for a week of adventurous eating and activities, no passport or registration required. Create new dishes and take home new recipes in a variety of adventure themed programs.

All programs for Culinary Adventure Week are drop-in style programs with no registration required. These programs will be offered on a first-come, first-served basis while supplies last. Youth 14 to 17 require a signed waiver by a parent or guardian. Youth 13 and under require a signed waiver and active supervision by a parent or guardian. 

Want another way to bring global cuisine to your kitchen? Stop by your local branch and pick up a free spice mix from our culinary giveaway, Spices Around the World. Every branch will offer three different spice blends for you to choose from and take home. Explore the bright flavors of Greece with the Mediterranean Greek Mix spice blend. Or pick up a packet of Chinese Six Spice to recreate your favorite Chinese barbecue at home. Or grab a packet of Ethiopian Berbere, a chili and herb blend from northern Africa, and bring new life to meats and winter stews.

All recipes for the spice blends and recipes for their suggested uses are available below.

Tuesday Jan 20th 5pm – 7pm: Mexican Churros and chocolate sauce
Learn how to make churros, a popular sweet treat from Mexico. Pipe your own churros, fry them, and coat them in cinnamon sugar. Enjoy them warm with a side of spiced chocolate sauce.
Allergens: wheat

Wednesday Jan 21st 5pm – 7pm: Doro Wat – Ethiopian chicken stew
There are 54 countries in Africa, each with their own vibrant flavors and food traditions. Explore the national dish of Ethiopia and learn how to make doro wat, a comforting chicken stew laced with onions, tomato, and berbere spice blend.
Allergens: egg

Thursday Jan 22nd 10am – 12pm: Congee Tasting Bar – Chinese rice porridge 
Congee is Chinese comfort food, a hug in a bowl, a blank canvas for your personal taste. This savory porridge, made from white rice and chicken stock, will be served with a selection of toppings for you to taste.
Allergens: optional soy and wheat

Friday Jan 23rd 11am – 1pm: Chicken Souvlaki – Greek skewers
Souvlaki is a classic Greek street food served all over the country. Learn how to skewer chicken, how to properly cook skewers, and enjoy them with a side of tzatziki, a cucumber yogurt sauce.
Allergens: optional dairy

Wednesday Jan 28th 5pm – 7pm: Second Breakfast – Hobbit themed Open Kitchen program
In Tolkien’s The Lord of the Rings series, there are hungry Hobbits eager to squeeze in a second breakfast during their adventures. Learn how to make a breakfast fit the hungriest of Hobbits: pancakes with blueberry sauce, eggs, and sausages.
Allergens: dairy, egg, wheat

Berbere seasoning blend

This Ethiopian spice blend is earthy and warming. The most common way to use this spice blend is in a low-and-slow stew or in barbequed meats. It also adds depth and variety to lentils and chickpeas. Or, you could sprinkle it over buttered popcorn or fresh fries. The heat level is similar to a jalapeno, so use according to your preference.
Recipe credit: John Mitzewich via All Recipes

Suggested recipe: Doro Wat (Chicken Stew) with Berbere seasoning blend (PDF, 129KB)

Mediterranean Greek Mix seasoning blend

This is an all-purpose seasoning blend that can be used for protein, vegetables, or potatoes. It is herby, vibrant, and pairs perfectly with olive oil and lemon.
Recipe credit: Robert Priddy via Just a Pinch

Suggested recipe: Chicken Souvlaki with Mediterranean seasoning blend (PDF, 72KB)

Chinese Six Spice seasoning blend

This blend is an expansion on the traditional Chinese five spice blend. There are four core ingredients that will always be present – cinnamon, fennel, star anise, and clove – but the last is up to the chef, along with any additions. While this spice is most common in savory dishes, it can also give new life to a spice cake or gingerbread cookies.
Recipe credit: The Woks of Life

Suggested recipe: Marinade with Chinese Six Spice seasoning blend (PDF, 74KB)