Current Cooking Class Schedule - September
Slow Cooker Favourites - Monday September 11th - 6:00 pm
Price: $75
One pot, no dishes! We will create and sample three delicious meals using a slow cooker and you can bring home a total of ten different recipes to mix things up at home! These will be your weeknight miracles! Recipes include a Chicken & Apricot Tagine, a creamy Chicken Chili and Slowcooker Short Ribs. Instructor: Stephanie Piché
Price: $75
One pot, no dishes! We will create and sample three delicious meals using a slow cooker and you can bring home a total of ten different recipes to mix things up at home! These will be your weeknight miracles! Recipes include a Chicken & Apricot Tagine, a creamy Chicken Chili and Slowcooker Short Ribs. Instructor: Stephanie Piché
A Little Pork, A Little Sinful Bacon - Thursday September 14th - 6:00 pm
Price: $70
We will create a stuffed pork loin and wrap it with bacon. Included are recipes of various stuffing for this dish. We will start with a Spinach Salad with a warm bacon dressing and finish with a delicious Maple Bacon Tart with ice cream for dessert. Instructor: Simon Le Hénaff
Price: $70
We will create a stuffed pork loin and wrap it with bacon. Included are recipes of various stuffing for this dish. We will start with a Spinach Salad with a warm bacon dressing and finish with a delicious Maple Bacon Tart with ice cream for dessert. Instructor: Simon Le Hénaff
Wine Tasting - Tour of France - Friday September 15th - 6:00 pm
Price: $90
France has been excelling in wine production for centuries. Their classic foods and cheeses have also drawn foodies from all over the globe to feast “like the French”. Join us for a sampling tour of five different French wine regions and enjoy their matching cheeses and regional recipes from across the French country side. Instructor: Stephanie Piché
Price: $90
France has been excelling in wine production for centuries. Their classic foods and cheeses have also drawn foodies from all over the globe to feast “like the French”. Join us for a sampling tour of five different French wine regions and enjoy their matching cheeses and regional recipes from across the French country side. Instructor: Stephanie Piché
Cooking with Wine - Monday September 18th - 6:00 pm
Price: $75
We love to drink it…but have you actually COOKED with it? Wine has been used as a flavourful ingredient across the globe for centuries. We will pour many a bottle into such classic recipes as Boeuf Bourguignon, Chorizo in Red Wine, Mushroom Risotto, and a Champagne Mousse for dessert. Instructor: Stephanie Piché
Price: $75
We love to drink it…but have you actually COOKED with it? Wine has been used as a flavourful ingredient across the globe for centuries. We will pour many a bottle into such classic recipes as Boeuf Bourguignon, Chorizo in Red Wine, Mushroom Risotto, and a Champagne Mousse for dessert. Instructor: Stephanie Piché
BBQ Ribs and Chicken - Tuesday September 19th - 6:00 pm
Price: $65
It may be getting too cool to grill, but that's not going to stop us from using the oven to make the best ribs and chicken! Tender, moist and slathered with a tangy BBQ sauce, they will be a real treat. Recipes will include homemade BBQ sauce, Coleslaw, and cornbread. Instructor: Kyle Paden
Price: $65
It may be getting too cool to grill, but that's not going to stop us from using the oven to make the best ribs and chicken! Tender, moist and slathered with a tangy BBQ sauce, they will be a real treat. Recipes will include homemade BBQ sauce, Coleslaw, and cornbread. Instructor: Kyle Paden
Paella Dinner Party - Wednesday September 20th- 6:00 pm
Price: $65
We will start off with a couple of classic tapas for appetizers, and then it’s onto the main event – traditional paella Mixta with Chicken and Seafood. For dessert, we will make a creamy Spanish Flan flavoured with Orange. Ole! Instructor: Kyle Paden
Price: $65
We will start off with a couple of classic tapas for appetizers, and then it’s onto the main event – traditional paella Mixta with Chicken and Seafood. For dessert, we will make a creamy Spanish Flan flavoured with Orange. Ole! Instructor: Kyle Paden
Know Your Roots, Vegetables That Is - Thursday September 21st - 6:00 pm
Price: $65
We will explore the different Root Vegetables that are used in cooking with the focus being on Squash: Butternut, Pepper, Spaghetti, Pumpkin and Zucchinis. From grilling, to roasting to baking, recipes are included in all dishes prepared and featured. Instructor: Simon Le Hénaff
Price: $65
We will explore the different Root Vegetables that are used in cooking with the focus being on Squash: Butternut, Pepper, Spaghetti, Pumpkin and Zucchinis. From grilling, to roasting to baking, recipes are included in all dishes prepared and featured. Instructor: Simon Le Hénaff
Meat - The Main Event - Monday September 25th - 6:00 pm
Price: $75
With a focus on meat, we cover the basics of braising, roasting, pan-searing & quick sauces. Gain the confidence to take over the kitchen duties at home without resorting to the standard BBQ steak. Recipes include Chinese Oven-Baked BBQ Pork, Braised Lamb Shanks, Pulled Pork, and a Bordelaise-style Steak. Instructor: Stephanie Piché
Price: $75
With a focus on meat, we cover the basics of braising, roasting, pan-searing & quick sauces. Gain the confidence to take over the kitchen duties at home without resorting to the standard BBQ steak. Recipes include Chinese Oven-Baked BBQ Pork, Braised Lamb Shanks, Pulled Pork, and a Bordelaise-style Steak. Instructor: Stephanie Piché
Hands-on Pasta Workshop - Tuesday September 26th - 6:00 pm
Price: $85
This will be a hands-on class limited to six participants. Bring your own pasta machine (if you have one) and learn how to make fresh Pasta Dough. We will then make Linguine with the pasta machine and hand-cut Wide Noodles, and a couple of fresh sauces to accompany the pasta. Instructor: Kyle Paden
Price: $85
This will be a hands-on class limited to six participants. Bring your own pasta machine (if you have one) and learn how to make fresh Pasta Dough. We will then make Linguine with the pasta machine and hand-cut Wide Noodles, and a couple of fresh sauces to accompany the pasta. Instructor: Kyle Paden
Sushi Rolls - Wednesday September 27th - 6:00 pm
Price: $65
Learn how to make beautiful and delicious Sushi Maki (rolls) with the freshest ingredients and perfect rice every time. Class will also include Seared Beef Sashimi with Wasabi and pickled ginger. Instructor: Kyle Paden
Price: $65
Learn how to make beautiful and delicious Sushi Maki (rolls) with the freshest ingredients and perfect rice every time. Class will also include Seared Beef Sashimi with Wasabi and pickled ginger. Instructor: Kyle Paden
Be Ready & Thankful - It's Thanksgiving - Thursday September 28th - 6:00 om
Price: $70
Learn the quick and easy way to be ready for your guests and enjoy the celebrations with them. We will learn to prepare an entire traditional meal ahead without compromising anything. Tips and recipes are included in this class: Waldorf Salad, Turkey and Dressing with Homemade Gravy, silky smooth Mashed Potatoes and of course Pumpkin Tarts to finish it off. Instructor: Simon Le Hénaff
Price: $70
Learn the quick and easy way to be ready for your guests and enjoy the celebrations with them. We will learn to prepare an entire traditional meal ahead without compromising anything. Tips and recipes are included in this class: Waldorf Salad, Turkey and Dressing with Homemade Gravy, silky smooth Mashed Potatoes and of course Pumpkin Tarts to finish it off. Instructor: Simon Le Hénaff
Junior Chef's Chicken Fingers & Sweet Potato Fries Workshop- Saturday September 30th - 1:00 pm
Price: $55
Together we will be making delicious and healthy Oven Baked Chicken Fingers, with a couple of delicious Dipping Sauces, and then onto some no-fail Crispy Sweet Potato Wedges. Like all Junior Chefs workshops, this class will be a hands-on class, limited to eight participants ten years or older. Instructor: Kyle Paden
Price: $55
Together we will be making delicious and healthy Oven Baked Chicken Fingers, with a couple of delicious Dipping Sauces, and then onto some no-fail Crispy Sweet Potato Wedges. Like all Junior Chefs workshops, this class will be a hands-on class, limited to eight participants ten years or older. Instructor: Kyle Paden
