Winter/Spring Cooking Class Schedule 

A Tour of India

Tuesday February 20, 7-9:30pm, $95

  • Crispy Vegetable Pakoras
  • Vikram Vij’s family style Curry
  • Red lentil dahl spiced butter and yogurt
  • Spiced Basmati Rice
  • Shrikhand- a delicious and creamy dessert with saffron and pistachios

Pizza 2

Sunday February 25, 12-2:30pm, $95 with Emile Henry Pizza Stone or $75 without

It’s back and it’s fantastic! We will make wonderful pizzas and give you all the hints and tips we’ve taught throughout our 115 plus classes!

  • Our fabulous pizza dough
  • Marguerite pizza
  • Caramelized onion pizza

Mexican

Tuesday March 6, 7-9:30pm, $95

  • Tequila Sours
  • Salsa Mexicana
  • Guacamole-Honestly the best you will ever have
  • Beef enchiladas
  • Chicken Tostadas
  • Refried beans
  • Red rice

Cheese & Wine Pairing with Cecilia

Thursday March 15, 7-9:30pm, $75

Cecilia’s back with another round of cheese and wine pairings.

Syrian class with Mona Hamdi

Tuesday March 20, 7-9:30pm, $95

This was such a wonderful class, we’ve been asked to do it again!

  • Maqlube (Maqlouba) This dish is layered with chicken, rice and spices and it served upside down-simply delicious
  • Yubriq meat, rice and spice stuffed grape leaves
  • Gatayif (Atayef) Delicious sweet
  • Syrian Hummus, Yoghurt Cucumber Sauce, and Salad Dressing

Pizza 3

Sunday April 8, 12-2:30pm, $95 with Emile Henry Pizza Stone or $75 without

It’s back and it’s fantastic! We will make wonderful pizzas and give you all the hints and tips we’ve taught throughout our 115 plus classes!

  • Our fabulous pizza dough
  • Marguerite pizza
  • Caramelized onion pizza

Canadian Whiskey

Thursday April 12, 7-9:30pm, $95

Ethon Zon will be here to discuss and lead us through a delicious tasting of Canadian whiskey. Although it shares certain characteristics with Scotch whisky and bourbon, Canadian whisky has a style all its own, thanks to a unique means of production and the influence – sometimes subtle, sometimes obvious – of rye. We will taste the following types of Rye and I will be pairing these with small plates to accent the flavours:

  • Sweet
  • Spicy
  • Aged
  • Barrel aged

Quick, Easy & Delicious!

Tuesday April 17, 7-9:30pm, $95

  • Rice Noodles with Cucumber and Daikon radish
  • Vietnamese Caramel Salmon
  • Baked coconut rice
  • Ginger garlic bok choy

First Day of Spring Means “Asparagus Everything’!

Wednesday April 25, 7-9:30pm, $95

  • Asparagus and pea salad
  • Twice baked sweet potatoes
  • Roast chicken supreme with a mushroom marsala sauce
  • Asparagus Carbonnara
  • Lemon Pavlova- Think airy billowy pavlova with tart lemon curd-yup that’s what we’re making!

 

Class Policies – Please read to following policies before signing up for our cooking classes.
Doors open at 6:45pm.
10% discount on items purchased the evening of the cooking class-excluding food, cheese, electrics and products on sale. Not valid on Pizza or Knife Skills classes.
 

Payment is required at time of registration. Visa, Mastercard, Interac and cash are accepted. Prices do not include tax.
Cancellation Policy: Classes are non-refundable, but you can send a friend in your place, or use the equivalent store credit for a future cooking class or store merchandise, provided we are given one week’s notice. If cancellation is made within one week of the class, no credit will be given.
By signing up for a class you agree to these terms.