Tex-Mex Fiesta
Tuesday November 5th - 6:00 pm
Price: $65
Tex-Mex cuisine is a flavour bomb of warm spices. Add chilis, vegetables and protein, and it's delicious, flavourful, fresh tasting, and delicious! We will start off with a burrito bowl - layers of lime cilantro rice, black beans, sliced steak, guacamole, and fresh vegetables. It's heaven in a healthy bowl. Then, onto a chicken tortilla soup, complex and soothing. Tips, techniques, and recipes will be demonstrated and shared. This is a demonstration-based class. All food prepared will be served. Instructor: Kyle Paden
Tuesday November 5th - 6:00 pm
Price: $65
Tex-Mex cuisine is a flavour bomb of warm spices. Add chilis, vegetables and protein, and it's delicious, flavourful, fresh tasting, and delicious! We will start off with a burrito bowl - layers of lime cilantro rice, black beans, sliced steak, guacamole, and fresh vegetables. It's heaven in a healthy bowl. Then, onto a chicken tortilla soup, complex and soothing. Tips, techniques, and recipes will be demonstrated and shared. This is a demonstration-based class. All food prepared will be served. Instructor: Kyle Paden
Hands-on Workshop: Italian Cooking
Wednesday November 6th - 6:00 pm
Price: $85
We will start by each making a Stuffed Chicken Breast with an accompanying Shallot Sauce. We will then learn the art of making a creamy Lemon Risotto. Tips, techniques, and recipes will be demonstrated and shared. This is a participation-based class that is limited to six participants. All food prepared will be served. Instructor: Kyle Paden
Wednesday November 6th - 6:00 pm
Price: $85
We will start by each making a Stuffed Chicken Breast with an accompanying Shallot Sauce. We will then learn the art of making a creamy Lemon Risotto. Tips, techniques, and recipes will be demonstrated and shared. This is a participation-based class that is limited to six participants. All food prepared will be served. Instructor: Kyle Paden
Hands-on Workshop: Get Cracking with Eggs
Thursday November 7th - 6:00 pm
Price: $75
We will learn how to make a Soufflé as a tasty appetizer and the perfect French Style omelet. To finish, we will make a Sabayon for dessert, a custard commonly served in French restaurants. Tips, techniques, and recipes will be demonstrated and shared. This is a participation-based class that is limited to six participants. All food prepared will be served. Instructor: Simon Le Hénaff
Thursday November 7th - 6:00 pm
Price: $75
We will learn how to make a Soufflé as a tasty appetizer and the perfect French Style omelet. To finish, we will make a Sabayon for dessert, a custard commonly served in French restaurants. Tips, techniques, and recipes will be demonstrated and shared. This is a participation-based class that is limited to six participants. All food prepared will be served. Instructor: Simon Le Hénaff
Junior Chef Workshop: Dessert Pizza
Saturday November 9th - 1:00 pm
Price: $60
Calling all junior chefs! We are going to make the best of both worlds - homemade pizza with dessert toppings! We will make pizzas with Nutella , Bananas, Strawberries, and Mini Marshmallows. Tips, techniques, and recipes will be demonstrated and shared. This is a hands-on class that is limited to eight participants ten years or older. All food prepared will be served. Instructor: Kyle Paden
Saturday November 9th - 1:00 pm
Price: $60
Calling all junior chefs! We are going to make the best of both worlds - homemade pizza with dessert toppings! We will make pizzas with Nutella , Bananas, Strawberries, and Mini Marshmallows. Tips, techniques, and recipes will be demonstrated and shared. This is a hands-on class that is limited to eight participants ten years or older. All food prepared will be served. Instructor: Kyle Paden
In the French Country Kitchen
Tuesday November 12th - 6:00 pm
Price: $70
We will begin with the classic French gougères: bite sized warm cheese puffs, followed by a beef pot roast simmered with red wine, mushrooms and bacon and served with buttered wide noodles. To finish off the meal, what could be more perfect than dark chocolate mousse? Tips, techniques, and recipes will be demonstrated and shared. This is a demonstration-based class. All food prepared will be served. Instructor: Kyle Paden
Tuesday November 12th - 6:00 pm
Price: $70
We will begin with the classic French gougères: bite sized warm cheese puffs, followed by a beef pot roast simmered with red wine, mushrooms and bacon and served with buttered wide noodles. To finish off the meal, what could be more perfect than dark chocolate mousse? Tips, techniques, and recipes will be demonstrated and shared. This is a demonstration-based class. All food prepared will be served. Instructor: Kyle Paden
Grey Cup Game Day Party
Thursday November 14th - 6:00 pm
Price: $75
Enjoy the Grey Cup celebrations with your guests this year! Learn how to create finger foods in preparation to the Big Day and some Half Time ideas that you can share with your friends and family. Bite size sandwiches made from sous-vide cooked meats and a new twist on a nacho dish will get you ready for kick-off on game day. Recipes and various tips will be demonstrated and shared during this class. This is a demonstration-based class. All food prepared will be served. Instructor: Simon Le Hénaff
Thursday November 14th - 6:00 pm
Price: $75
Enjoy the Grey Cup celebrations with your guests this year! Learn how to create finger foods in preparation to the Big Day and some Half Time ideas that you can share with your friends and family. Bite size sandwiches made from sous-vide cooked meats and a new twist on a nacho dish will get you ready for kick-off on game day. Recipes and various tips will be demonstrated and shared during this class. This is a demonstration-based class. All food prepared will be served. Instructor: Simon Le Hénaff
Homemade Tacos
Tuesday November 19th - 6:00 pm
Price: $65
Everybody loves tacos and tortillas, but did you know that they are incredibly easy to make from scratch? We will make Fish Tacos with a Spicy Slaw and a Shredded Beef Taco with a Sriracha Cream Sauce. Tips, techniques, and recipes will be demonstrated and shared. This is a demonstration-based class. All food prepared will be served. Instructor: Kyle Paden
Tuesday November 19th - 6:00 pm
Price: $65
Everybody loves tacos and tortillas, but did you know that they are incredibly easy to make from scratch? We will make Fish Tacos with a Spicy Slaw and a Shredded Beef Taco with a Sriracha Cream Sauce. Tips, techniques, and recipes will be demonstrated and shared. This is a demonstration-based class. All food prepared will be served. Instructor: Kyle Paden
Mediterranean Night
Wednesday November 20th - 6:00 pm
Price: $65
A little French, a little Italian, all Mediterranean. We will start off with Roast Pork Tenderloin with a Pomegranate Sauce, and on the side, Golden Parmesan Polenta Triangles. To cap off the meal, we will make Warm Chocolate Soufflés. Tips, techniques, and recipes will be demonstrated and shared. This is a demonstration-based class. All food prepared will be served. Instructor: Kyle Paden
Wednesday November 20th - 6:00 pm
Price: $65
A little French, a little Italian, all Mediterranean. We will start off with Roast Pork Tenderloin with a Pomegranate Sauce, and on the side, Golden Parmesan Polenta Triangles. To cap off the meal, we will make Warm Chocolate Soufflés. Tips, techniques, and recipes will be demonstrated and shared. This is a demonstration-based class. All food prepared will be served. Instructor: Kyle Paden
Don't be Bored with Boar
Thursday November 21st - 6:00 pm
Price: $85
Back by popular demand, we will explore the different ways to prepare Wild Boar. We will use it to make bacon, prepare Osso Bucco, as well as learn how to grill, roast, and bake it. Tips, techniques, and recipes will be demonstrated and shared. This is a demonstration-based class. All food prepared will be served. Instructor: Simon Le Hénaff
Thursday November 21st - 6:00 pm
Price: $85
Back by popular demand, we will explore the different ways to prepare Wild Boar. We will use it to make bacon, prepare Osso Bucco, as well as learn how to grill, roast, and bake it. Tips, techniques, and recipes will be demonstrated and shared. This is a demonstration-based class. All food prepared will be served. Instructor: Simon Le Hénaff
Hands-on Workshop: Phyllo Pastry
Tuesday November 26th - 6:00 pm
Price: $85
Phyllo dough is incredibly easy to work with and lends itself to sweet or savoury recipes. Tonight's menu will include Spanokopita Triangles filled with Spinach and Cheese, and a Buttery Cinnamon Apple Strudel. Tools required: sheetpan to bring home leftovers. Tips, techniques, and recipes will be demonstrated and shared. This is a participation-based class that is limited to six participants. All food prepared will be served. Instructor: Kyle Paden
Tuesday November 26th - 6:00 pm
Price: $85
Phyllo dough is incredibly easy to work with and lends itself to sweet or savoury recipes. Tonight's menu will include Spanokopita Triangles filled with Spinach and Cheese, and a Buttery Cinnamon Apple Strudel. Tools required: sheetpan to bring home leftovers. Tips, techniques, and recipes will be demonstrated and shared. This is a participation-based class that is limited to six participants. All food prepared will be served. Instructor: Kyle Paden
Hands-on Workshop: Comfort Foods
Thursday November 28th - 6:00 pm
Price: $80
The cold winter nights are coming. Learn how to make a modern version of comfort foods that are sure to warm you up on the brisk and cold days ahead: Shepherd’s pie, tourtiere, and Apple blossom. Tips, techniques, and recipes will be demonstrated and shared. This is a participation-based class that is limited to six participants. All food prepared will be served. Instructor: Simon Le Hénaff
Thursday November 28th - 6:00 pm
Price: $80
The cold winter nights are coming. Learn how to make a modern version of comfort foods that are sure to warm you up on the brisk and cold days ahead: Shepherd’s pie, tourtiere, and Apple blossom. Tips, techniques, and recipes will be demonstrated and shared. This is a participation-based class that is limited to six participants. All food prepared will be served. Instructor: Simon Le Hénaff
