In-Person Class

Limited to 10 participants, the Seafood Skills Cooking Camp with Chef Owner Kathryn Joel is an immersive weekend of seafood cookery for home cooks. You’ll explore tartare and ceviche, curing, pan-frying, poaching, baking, and finishing dishes salt-crusted and en papillote, all using the freshest ingredients sourced from local suppliers. Taste as you cook and end each day with a shared meal of the dishes you’ve prepared. Day One focuses on raw preparations and pan-frying, while Day Two highlights salt-crusted and en papillote techniques, offering indulgent flavours, expert guidance, and an intimate, hands-on experience that will elevate your seafood skills to a new level.

Join Chef Owner Kathryn Joel for a fried chicken extravaganza featuring three favourite styles. Enjoy Korean Wings, crispy and coated in a gochujang glaze; Japanese Karaage, marinated in soy, ginger, and sake, lightly coated and fried, served with Ponzu sauce; and Southern Fried Chicken, marinated in buttermilk, coated in seasoned flour, and cast iron fried in Crisco until golden and crispy, served with cornbread and green beans. Kathryn will share her techniques for achieving perfect crispiness, seasoning, and juicy chicken. Indulge in all three styles and learn methods to elevate your fried chicken skills at home.

Join Chef Owner Kathryn Joel for her new class exploring the evocative flavours of Indonesia. Begin with Gado Gado, a salad of fresh vegetables, tempeh, and boiled eggs with a peanut dressing. Next, prepare Satay Chicken, marinated and grilled, then served with an indulgent peanut sauce. Finish with Nasi Goreng, a fragrant fried rice with shrimp, seasoned with classic Indonesian flavours, and topped with fried shallots, sliced green onions, and prawn crackers. This class offers a delicious introduction to Indonesian recipes and techniques, perfect for expanding your culinary repertoire.

Join Chef Owner Kathryn Joel for her newest class and explore the techniques behind a menu of classic French dishes perfect for the home kitchen. Start with Cake Salé, a savoury loaf studded with cheese, ham, olives and the like: Cake Salé is typically served as an appetizer with an aperitif. Next, prepare Chicken Dijon, braised chicken thighs in a creamy, mustard-scented sauce with seasonal sides. Finish with Chocolate Pots de Crème, rich and indulgent with a perfectly silky texture. This class is a delicious opportunity to learn authentic French home-cooking techniques and how to prepare these comforting dishes in your own kitchen.

This St. Patrick's Day, join Chef Owner Kathryn Joel for a festive celebration of Irish cuisine. Begin with an Irish Cheddar & Beer Cheese Fondue, served with homemade Soda Bread. For the main course, enjoy a hearty Irish Stew featuring tender lamb braised in beer with vegetables and barley, accompanied by Kathryn’s creamy Colcannon. Finish on a sweet note with rich Chocolate Guinness Cake, served with Whiskey-Scented Cream. This class offers a hands-on exploration of classic Irish flavours that you can easily recreate at home.

Join Chef Owner Kathryn Joel on a journey through Spain as you learn to make two fabulous paellas: a Mixed Seafood Paella with shrimp, mussels, and squid, and a Chicken and Chorizo Paella with spinach and artichokes (ingredients may vary seasonally). Kathryn will guide you through techniques for building flavour and achieving perfectly cooked rice. You’ll also prepare a couple of simple, delicious tapas during this exploration of Spanish flavours and techniques, giving you the confidence to recreate Kathryn’s recipes at home.

Join Chef Owner Kathryn Joel and explore two French favourites in this Saturday afternoon class. Learn to cook Moules Marinières, steaming mussels with white wine and finishing the sauce with butter and fresh parsley. Then make Steak Frites, with Alberta rib eye steaks pan-seared and served with a delicious pan sauce, alongside perfectly cooked fries. During the class, you’ll learn a bevy of French techniques including pan-searing steak, finishing sauces with butter, and achieving crisp twice-cooked fries.

Join Chef Owner Kathryn Joel this Valentine’s Day for a luxurious and celebratory cooking class. Begin with baked Oysters Rockefeller, topped with a rich combination of spinach, herbs, cream, and Parmesan. Next, enjoy Lobster Risotto featuring sumptuous, freshly cooked lobster. For the main course, indulge in Steak Diane: Alberta rib-eye steaks are seared in a cast iron pan and finished with a classic Sauce Diane, served alongside fondant potatoes and seasonal sides. Finish the evening with Chocolate Mousse and chocolate-dipped strawberries, the perfect decadent ending to a romantic meal.

Join Chef Owner Kathryn Joel for Taco Tuesday and learn to make three favourite tacos and tostadas. Start with Baja Fish Tacos, featuring beer-battered fish, cabbage slaw, and pickled red onion. Next, make Tostadas de Tinga de Pollo, with poached, shredded chicken combined with a fragrant tomato-chipotle sauce on tostadas. Finish with Pork Carnitas Tacos, featuring tender slow-cooked pork and vibrant Salsa Verde. You’ll also learn how to make tortillas from scratch and work with both homemade and store-bought options. During the class, you’ll explore essential cooking techniques and tips, giving you the confidence to recreate these tacos and tostadas at home for family, friends, or a casual night in.

Join Chef Owner Kathryn Joel for a class on choux pastry and explore the techniques behind perfect Profiteroles (cream puffs) and light, cheesy Gougères. You’ll also prepare Gnocchi à la Parisienne with a Sage Brown Butter Sauce, learning how choux pastry can be transformed into delicate gnocchi. During the class, you’ll learn essential piping, baking, and pan-frying techniques, giving you the confidence to recreate both sweet and savoury choux dishes at home.

Join our dumpling pro Mai Nguyen for this in-person class and learn how to make Chinese buns. Mai will teach you how to prepare yeasted doughs for both steamed and baked buns, along with three delicious fillings: Char Siu Pork*, Curry Beef, and Coconut Cream. You’ll learn how to shape, fill, and form your buns for each cooking method, gaining hands-on experience and practical techniques you can use at home. At the end of the class, you’ll enjoy the buns you’ve made so come hungry and feel free to bring a container for any extras. *We’ll be using store-bought char siu pork for the Char Siu Buns.

Join MasterChef Canada alumna Mai Nguyen for a class on making Bao Sandwiches from scratch. Learn to make soft, pillowy Bao Buns, mastering rolling and steaming techniques, and prepare two classic fillings: braised Pork Belly and Peaches & Shrimp. Mai will guide you through shaping the buns and assembling the sandwiches, sharing tips for achieving light, tender buns and perfectly balanced fillings. This class provides an opportunity to learn authentic techniques for Bao dough and fillings that you can recreate at home.

Join Chef Owner Kathryn Joel for a Friday night class exploring Portuguese flavours. Make Bolinhos de Bacalhau, salt cod croquettes with a vibrant Piri Piri sauce, and Arroz de Marisco, rice simmered in a flavourful seafood stock with a mix of fresh seafood. For the main course, cast iron sear rib eye steaks and finish with caramelised onions and a hint of Port for Bife à Cebolada. Finish with Pastéis de Nata, Portugal’s iconic custard tarts with crisp, flaky pastry and golden tops. Learn authentic Portuguese techniques and flavours — perfect for a date night, a solo evening out, or a night with friends.

Join MasterChef Canada alum Mai Nguyen for a hands-on class exploring Japanese homestyle cooking. Learn to prepare a trio of classic dishes you can recreate at home. Make Niku Beef Udon, a hearty noodle soup with tender beef slices and luscious udon in a savoury dashi broth. Prepare Chicken Karaage, Japan’s iconic fried chicken with a perfect balance of crunch and succulence. Finish with Korokke, crispy potato and beef croquettes with a creamy filling. This class provides an opportunity to learn authentic Japanese techniques and flavours, perfect for home cooking.

Join Chef Owner Kathryn Joel for an afternoon of Thai Classics and learn to prepare a feast of Thai specialities. Begin with Thai Fish Cakes, served with a quick Thai pickle and sweet chilli dipping sauce, then move on to Pad Thai with Shrimp and a flavourful, aromatic Red Thai Chicken Curry. Kathryn will guide you in making your own Thai curry paste from scratch, combining herbs, spices, and aromatics to build layers of flavour and create a balanced, traditional curry. Along the way, you’ll gain the confidence to recreate these dishes at home and learn where to shop for essential Thai ingredients and how to use them to capture genuine Thai flavours.

Join Mai Nguyen for a hands-on class on fresh Italian semolina pastas. Learn to prepare your own semolina pasta dough and hand-roll two classic shapes: Cavatelli and Pici. Mai will guide you through preparing Sardinian Sausage Sauce for the Cavatelli and a luxurious Carbonara Sauce for the Pici. Take home any extra pasta you make to enjoy later at home — please bring a suitable container. This class can be adapted for vegetarians with advance notice.

Join MasterChef Canada alum Mai Nguyen for her exclusive Chicken Ramen class and learn to make Ramen from scratch. You’ll prepare hand-made ramen noodles and a rich Instant Pot chicken broth, then assemble bowls with marinated and roasted chicken thighs, bamboo shoots, and soy-marinated eggs. While the chicken roasts and the broth simmers, you’ll also make Gyoza dumplings filled with pork, served with a soy dipping sauce. This class provides an opportunity to learn authentic Japanese techniques for noodles, broth, and dumplings that you can recreate at home. Please note that vegetarian substitutions are not available for this class. If you would like to take your portion of ramen home, please bring a suitable container.

Elevate your culinary skills with Chef Owner Kathryn Joel in this in-person cooking class. Learn to prepare a menu of classic French dishes, starting with light and airy Gougères made from cheesy choux pastry, followed by the comforting richness of French Onion Soup. Next, discover the techniques behind Boeuf Bourguignon, braising beef in red wine until tender and serving it with seasonal sides. Finish with Crème Brûlée, mastering the luscious custard and perfectly brûléed topping. This class provides an opportunity to learn authentic French bistro techniques and how to recreate these timeless dishes at home. It’s perfect for a date night, a solo evening out, or a night out with friends.

Join Kathryn Joel in this Introductory Knife Skills class and learn to work confidently with chefs’ knives and paring knives. You can use our 8-inch Henckel chefs’ knives or bring your own, and under Kathryn’s guidance, you’ll master essential skills including slicing and chopping onions and shallots, puréeing garlic, tomato concassé, chiffonade of leafy herbs, dicing, slicing and julienning vegetables, peeling round fruits, and segmenting citrus. While you practice your knife techniques, you’ll also prepare and enjoy a hearty slice of Bruschetta, a Chopped Middle Eastern Salad, and a satisfying bowl of French Onion Soup, made with our homemade beef stock. ATTENDANCE IS LIMITED TO JUST 8 PARTICIPANTS FOR THIS 100% HANDS-ON CLASS, ensuring personalized instruction and expert guidance so you leave confident and skilled in your knife work.

Join Chef Owner Kathryn Joel in person and explore the vibrant flavours of Northern Thailand. Learn to make Khao Soi Kai, a classic curry noodle soup from Chiang Mai, featuring whole chicken thighs braised in a fragrant coconut curry broth, served over fresh wonton noodles and finished with crispy fried noodles. You’ll also prepare Jungle Curry with sliced pork loin, a bold and aromatic dish made with a spiced broth, Thai eggplants, and seasonal vegetables. This class focuses on authentic techniques for balancing Thai spices and creating complex curry flavours at home. Note: if you would like to take your portion of Khao Soi Kai home, please bring a suitable container.

Join Chef Owner Kathryn Joel and learn to make Fresh Cut Pasta with your own homemade dough. Everyone makes their own dough, and together you’ll roll it out using pasta machines, then cut it two ways: by hand and with a machine. Together, you’ll cook the pasta and enjoy two classic pasta dishes, Tagliatelle with Pesto alla Genovese and Pappardelle with a rich Ragù Bolognese, cooked and served family style. Kathryn will share tips and techniques so you can confidently recreate fresh pasta and sauces at home. The class can be adapted for vegetarians with advance notice.

Join Chef Owner Kathryn Joel and you’ll master how to make your own sushi rolls at home. In this hands-on class, Kathryn will share her secrets for perfectly cooked and seasoned sushi rice and guide you as you create your own personalized rolls with a variety of fillings and garnishes, including seafood favorites like Ahi Tuna, Salmon, BBQ Eel, and Scallops for Chop Chop. From classic Maki to impressive Uramaki and pressed, flamed Aburi Oshizushi, you’ll learn the essential techniques for rolling and pressing sushi at home. The best part? You’ll enjoy your creations for supper, so arrive hungry and bring a takeaway container for your leftovers since you’ll be rolling more sushi than you can eat.

Discover the secrets to perfectly stirred risotto with Chef Owner Kathryn Joel. Together we’ll make a rich, earthy Mushroom Risotto and a bright, zesty Lemon Parmesan Risotto served with pan-seared scallops, all cooked with homemade chicken stock for depth and richness. You’ll also learn how to transform leftover risotto into crispy, golden arancini. Explore the techniques behind achieving a perfectly creamy risotto, crisp arancini with gooey cheese centres, and perfectly pan-seared scallops, then take home these skills to impress at your own table.

Join Chef Owner Kathryn Joel for an evening celebrating the bold flavours of Creole cuisine. Begin with a warm Crab Dip, followed by Shrimp & Grits seasoned with Creole spices. The main course is a rich Gumbo with chicken, shrimp, bacon, and sausage in a dark roux and tomato sauce. Conclude with a classic Southern favourite, Banana Pudding, for dessert. This class offers an opportunity to learn authentic techniques for Creole cooking, perfect for a date night, a night out with friends, or a solo culinary experience.

Join MasterChef Canada alum Mai Nguyen for a Friday night class exploring Taiwanese flavours. Learn to make a richly spiced beef broth (using our Instant Pot) and hand-made noodles to combine with braised beef in our Taiwanese Beef Noodle bowls. Your class will include a delicious starter of Chive & Egg Pockets, delicate pockets filled with Chinese chives and scrambled eggs. Mai's newest class offers the chance to learn authentic Taiwanese techniques for broths, noodles, and appetizers you can recreate at home. It’s perfect for a date night, a solo evening out, or a night out with friends.

Join MasterChef Canada alum Mai Nguyen to explore the techniques behind creating soft, chewy pretzels from scratch. Begin by mixing and kneading a yeasted dough, learning how gluten development contributes to structure and chewiness. While the dough rises, Mai will demonstrate how to prepare flavourful Sausage Rolls using store-bought Puff Pastry, accompanied by a warm, savoury Beer Cheese for dipping. You will then return to your dough to practise rolling, twisting, and shaping before giving your pretzels their signature lye bath and baking them to a deep golden finish. The class concludes with a tasting of your creations, with plenty to take home—please bring a container for leftovers.

Join Mai Nguyen in person to explore the flavours of Hue in central Vietnam through its iconic noodle soup, Bun Bo Hue. Learn to make a richly layered, spicy broth combining beef and pork bones, enhanced with lemongrass and shrimp paste, using an Instant Pot. Assemble bowls with rice noodles, Vietnamese pork sausage, and optional pork blood cubes. The class also includes a starter of Banh Bot Loc, delicate tapioca dumplings filled with pork and shrimp, finished with fish sauce and scallion oil. This class offers an opportunity to learn authentic techniques for Vietnamese broths, noodle bowls, and dumplings you can recreate at home.

Join Chef Owner Kathryn Joel for an immersive experience in Indian flavours and techniques as you prepare a trio of iconic vegetarian dishes. Learn the secrets behind Masoor Dal, Chana Masala, and Palak Paneer, with Kathryn guiding you through the art of balancing spices, layering flavours, and making your own homemade Paneer cheese. Elevate your skills further by creating a refreshing Raita and preparing Pulao Rice, completing a perfectly composed vegetarian Indian meal. This class is suitable for vegetarians and provides the techniques and knowledge to confidently recreate these flavourful dishes at home.

Spend an evening with MasterChef Canada alum Mai Nguyen exploring the art of Chinese dumplings. Start with pork and shrimp potstickers, learning to fill, fold, and pan-fry them to golden perfection using both homemade and store-bought wrappers. Then make Sheng Jian Bao, Shanghai’s famous pan-fried soup buns with crisp bottoms and juicy centres. Along the way, you’ll learn essential techniques for shaping and cooking dumplings that you can easily recreate at home. Enjoy the dumplings you make in class, with plenty to take away — please bring a container for leftovers.

Immerse yourself in the aromatic world of Moroccan cuisine as Chef Owner Kathryn Joel guides you through a menu celebrating the vibrant flavours and traditional dishes of Morocco. Learn to use spices like cumin, coriander, cinnamon, ginger, and saffron to create authentic Moroccan flavours. Begin with Harissa-Spiced Carrot Dip and Zaalouk, Morocco’s version of Baba Ganoush. Next, prepare Spinach & Feta Briouats, delicate filo triangles served with a Harissa Yogurt Sauce. Conclude with a classic Tagine of Chicken with Preserved Lemons and Green Olives, served alongside perfectly steamed couscous. This class is a delicious opportunity to explore Moroccan techniques and flavours.

Join MasterChef Canada alum Mai Nguyen for an immersive culinary experience as you make kimchi from scratch, learning traditional fermentation techniques and the flavours that make this Korean staple so beloved. Mai will also guide you in transforming your homemade kimchi into a selection of Korean favourites, including comforting Kimchi-jjigae (stew), crispy and savoury Kimchijeon (pancakes), and flavourful Kimchi Fried Rice. You’ll take home a jar of your own kimchi, prepared during the class. This is a unique opportunity for food enthusiasts to expand their culinary skills and explore the art of fermentation.

Join Chef Owner Kathryn Joel for a relaxed afternoon of Indian-inspired cooking, featuring everyone’s favourite Butter Chicken, served with saffron rice and Aloo Gobi. Begin with Pakoras and learn the techniques for creating a light, crisp chickpea flour batter and frying vegetables to golden perfection, served with a fresh and spicy green chutney. Then prepare the main course of Butter Chicken, saffron rice, and Aloo Gobi, exploring the methods for building rich, balanced flavours and mastering classic Indian spice combinations.

Join Mai Nguyen and learn to make Beef Pho, exploring the art of Vietnamese cooking as you create a fragrant and aromatic broth using two approaches: the traditional slow-cooking method in a stock pot or the quicker Instant Pot pressure cooker technique. While the broth develops its rich, layered flavour, you’ll also prepare Vietnamese-style Pork Spring Rolls served with a Nuoc Cham dipping sauce. The class concludes with assembling a complete pho noodle bowl, balancing herbs, noodles, and proteins to create an authentic, deeply satisfying dish. This is a unique opportunity to discover Vietnam’s iconic noodle bowl under the expert guidance of Mai Nguyen, a seasoned MasterChef Canada alum. Note: if you would like to take your portion of pho home, please bring a suitable container.

Join Chef Owner Kathryn Joel for an evening of Greek weeknight cooking, where you’ll discover three approachable and flavourful dishes. Begin with Shrimp with Orzo, combined with tomato, feta, and spinach for a deliciously balanced seafood dish. Then master the classic Spanakopita, with its flaky pastry and savoury spinach and feta filling. Finish with Soutzoukakia, Greek-style spiced meatballs simmered in a rich tomato sauce, ideal with rice or crusty bread. This class is an exploration of simple, satisfying Greek flavours that you can enjoy any night of the week.

Join Chef Owner Kathryn Joel in person and explore the vibrant flavours of Northern Thailand. Learn to make Khao Soi Kai, a classic curry noodle soup from Chiang Mai, featuring whole chicken thighs braised in a fragrant coconut curry broth, served over fresh wonton noodles and finished with crispy fried noodles. You’ll also prepare Jungle Curry with sliced pork loin, a bold and aromatic dish made with a spiced broth, Thai eggplants, and seasonal vegetables. This class focuses on authentic techniques for balancing Thai spices and creating complex curry flavours at home. Note: if you would like to take your portion of Khao Soi Kai home, please bring a suitable container.

Join Chef Owner Kathryn Joel for a hands-on exploration of Middle Eastern flavours. Begin by making pita chips to enjoy with smoky Baba Ganoush and warm Hummus topped with aubergine and walnuts. You’ll also prepare homemade pita breads to serve with Falafels and Tahini Sauce, Tabbouleh, Chopped and Roasted Beet Salads, and house-made Labneh rolled into spice-dipped balls. All the dishes come together as a vibrant Mezze spread to enjoy and share. Suitable for vegetarians. Menu may vary with market availability.

Join Chef Owner Kathryn Joel for an in-person culinary experience featuring three Mediterranean-inspired seafood pasta dishes. You’ll make and enjoy Kathryn’s creamy but zesty Spaghetti al Limone with Shrimp; black Linguine alle Vongole with tender clams in a fragrant garlic and white wine sauce; and Fideuà, a pasta paella from Spain, made with toasted pasta cooked with mussels, shrimp, and squid in a saffron-infused seafood broth. Throughout the class, Kathryn will guide you through the essential techniques for seafood cookery, including sautéing shrimp, scoring squid, and cooking clams and mussels to perfection, helping you build confidence and skill in your seafood cooking at home.

Join MasterChef Canada alum Mai Nguyen and learn to make Hand-Pulled Biang Biang Noodles, Edmonton’s beloved Green Onion Cakes, and a flavourful Braised Eggplant side. Mai will guide you step by step in preparing the noodle dough, pulling it into long noodles, and rolling and pan-frying the Green Onion Cakes. The noodles are served with Cumin Lamb and Mai’s homemade Chili Oil. With her expert instruction, you’ll gain the skills to recreate these authentic Chinese-inspired dishes at home.

For a taste of Ukrainian inspired home cooking, join our dough pro Mai Nguyen for her in-person class on savoury and sweet Pierogi, as well as Cabbage Rolls. Mai will teach you how to make her Pierogi dough, then you'll fill it with both savoury and sweet fillings as you learn the art of filling and folding your Pierogi. At the end of your class, you'll enjoy a meal of the Pierogi and Cabbage Rolls that you made, and take home what you can't eat too. So come with an appetite and bring a takeaway container along, so you can pack up your leftovers to go.

Join MasterChef Canada alum Mai Nguyen for a hands-on Dim Sum masterclass and learn to make three favourites: Siu Mai dumplings, Cheung Fun rice rolls with BBQ pork, and Radish (Turnip) Cakes. You’ll make the Radish Cakes by combining grated daikon with rice flour, then steaming and pan-frying them before serving with a soy dipping sauce. Learn to fill Siu Mai with a savoury mix of pork, shrimp, and shiitake using homemade wrappers, and roll Cheung Fun rice noodles filled with char siu BBQ pork, finished with a sweet soy sauce. With Mai’s expert guidance, you’ll master the techniques for making wrappers, fillings, folding, and steaming, gaining the skills to make authentic dim sum from scratch at home.

Join MasterChef Canada alumn Mai Nguyen for an in-person Masterclass on Soup Dumplings and explore dumpling traditions from Asia and Eastern Europe. Learn to make China's Xiao Long Bao from scratch by preparing the wrappers, filling them with savoury pork, and steaming and serving them with a flavourful dipping sauce. You’ll also make Georgia's Khinkali, filled with a blend of pork and beef and served with a zesty black pepper and vinegar sauce. Enjoy your creations during class and bring a container to take any leftovers home.

Join our dumpling pro Mai Nguyen for this in-person class and learn how to make Chinese buns. Mai will teach you how to prepare yeasted doughs for both steamed and baked buns, along with three delicious fillings: Char Siu Pork*, Curry Beef, and Coconut Cream. You’ll learn how to shape, fill, and form your buns for each cooking method, gaining hands-on experience and practical techniques you can use at home. At the end of the class, you’ll enjoy the buns you’ve made so come hungry and feel free to bring a container for any extras. *We’ll be using store-bought char siu pork for the Char Siu Buns.

Join Chef Owner Kathryn Joel for a hands-on pizza-making experience. You'll learn to make your own pizza dough and then prepare two individual pizzas using some of our favourite toppings. While the dough rises, we'll assemble an Italian-inspired antipasto platter featuring charcuterie, warmed olives, and whipped ricotta crostini, along with sauces and toppings for Sausage & Rapini and Prosciutto Arugula pizzas. Along the way, Kathryn will share tips and techniques to help you confidently make pizza at home. This class can be adapted for vegetarians with advance notice.

Join Chef Owner Kathryn Joel for an evening of Thai Street Food and learn to prepare some of Thailand’s most popular dishes. Start with Thai-style Crab Fried Rice and Green Papaya Salad, served together family style, then wok-fry your own batch of Pad See Ew, finished with homemade chili vinegar, pickled chilis, and crisp deep-fried garlic. Along the way, Kathryn will share tips and techniques to help you confidently recreate Thai recipes at home. This class offers a delicious exploration of Thai flavours—hot, sour, salty, and sweet—straight from the streets of Bangkok.

Join our Cordon Bleu–trained Chef Owner Kathryn Joel for this seasonal in-person class on how to make Beef Wellington. The menu is rounded out with Truffled Squash Soup to start and Red Wine Poached Pears for dessert, plus a bonus Beef Tartare made from the tenderloin trimmings. Showcasing classic French techniques—from searing the beef tenderloin to preparing a rich Demi-Glace Sauce—this class highlights both skill and flavour. Enjoy a delicious beginning with the Squash Soup, a touch of culinary flair with the Tartare, and a beautifully balanced finish with the Poached Pears. You’ll leave with expert tips and techniques, ready to confidently recreate Kathryn’s recipes at home.

Join Chef Owner Kathryn Joel for a Sunday brunch-time Eggstravaganza, exploring the flavours of France, Spain, and Italy through their iconic egg dishes. Learn to make a classic Quiche Lorraine while sharpening your pastry skills with perfectly light, flaky pastry, a flavourful Frittata featuring tangy Goat’s Cheese, seasonal vegetables, and aromatic herbs, and the techniques behind a hearty Spanish Tortilla, a potato and onion omelette central to Spanish cuisine. This class is perfect for weekend brunches or light lunches, and will give you new ideas to elevate your egg dishes at home.

Join Chef Owner Kathryn Joel on a culinary adventure through the vibrant flavours of Louisiana. Start with our Shrimp Dip seasoned with a classic Cajun spice blend, perfect for sharing, then make a rich and savoury Jambalaya, combining tender chicken, smoky sausage, and juicy shrimp with perfectly cooked rice, all seasoned with authentic Cajun spices. Finish with warm New Orleans Beignets dusted with powdered sugar and served with a Bourbon Crème Anglaise for dipping. This class offers bold flavours and plenty of Cajun inspiration to try out at home.

Join Chef Owner Kathryn Joel for a Friday Date Night at our ever-popular Steakhouse Favourites cooking class! Start your evening with a luscious Hot Spinach Dip, then enjoy a classic Wedge Salad finished with local bacon, cherry tomatoes, and a mild creamy blue cheese dressing. Learn how to perfectly cast-iron sear and butter-baste Alberta Rib Eye Steaks, served with a freshly made herbed compound butter and our decadently indulgent Potatoes Romanoff. And for dessert? A timeless New York–Style Cheesecake. Whether you're joining us with a date, a friend, or flying solo, expect a fabulous, flavour-packed night out.

Join Chef Owner Kathryn Joel and learn to make Fresh Cut Pasta with your own homemade dough. Everyone makes their own dough, and together you’ll roll it out using pasta machines, then cut it two ways: by hand and with a machine. Together, you’ll cook the pasta and enjoy two classic pasta dishes, Tagliatelle with Pesto alla Genovese and Pappardelle with a rich Ragù Bolognese, cooked and served family style. Kathryn will share tips and techniques so you can confidently recreate fresh pasta and sauces at home. The class can be adapted for vegetarians with advance notice.

Join Chef Owner Kathryn Joel for an evening of Thai Classics and learn to prepare a feast of Thai specialities. Begin with Thai Fish Cakes, served with a quick Thai pickle and sweet chilli dipping sauce, then move on to Pad Thai with Shrimp and a flavourful, aromatic Red Thai Chicken Curry. Kathryn will guide you in making your own Thai curry paste from scratch, combining herbs, spices, and aromatics to build layers of flavour and create a balanced, traditional curry. Along the way, you’ll gain the confidence to recreate these dishes at home and learn where to shop for essential Thai ingredients and how to use them to capture genuine Thai flavours.

Celebrate Robbie Burns Day with Chef Owner Kathryn Joel and together we'll whip up a classic Scottish feast to mark the occasion. We’ll start with Whisky Cured Salmon, followed by comforting Cullen Skink, a traditional soup with smoked haddock, potatoes, and leeks. Next, we’ll prepare Haggis with Neeps & Tatties, and for dessert, you’ll whip up Cranachan, a sweet treat of whipped cream, honey, raspberries, and toasted oats, finishing the evening with Shortbread Petit Fours as a final bite. Throughout the evening, indulge in a taste of whisky from our bar to complement the dishes. Feel free to share a favourite poem to honour Robbie Burns and add to the celebration!

Join Chef Owner Kathryn Joel and you’ll master how to make your own sushi rolls at home. In this hands-on class, Kathryn will share her secrets for perfectly cooked and seasoned sushi rice and guide you as you create your own personalized rolls with a variety of fillings and garnishes, including seafood favorites like Ahi Tuna, Salmon, BBQ Eel, and Scallops for Chop Chop. From classic Maki to impressive Uramaki and pressed, flamed Aburi Oshizushi, you’ll learn the essential techniques for rolling and pressing sushi at home. The best part? You’ll enjoy your creations for supper, so arrive hungry and bring a takeaway container for your leftovers since you’ll be rolling more sushi than you can eat.

Join Owen Petersen, former head baker and owner of Prairie Mill Bread, for his popular Sourdough Basics class, co-taught with Kathryn Joel, Chef Owner of Get Cooking. Owen will guide you step by step, from feeding your starter to baking a beautiful loaf in a Dutch oven, and share creative ways to use starter discard. You’ll mix and shape your own loaf, and between folds learn recipes taught by Kathryn, including her sourdough panzanella and oven-roasted tomato soup, served with bread baked by Owen in class and freshly made herb butter from Kathryn. By the end of class, you’ll leave confident in your skills, with a jar of starter and a shaped loaf ready to bake at home. Please note: OUR TOMATO SOUP IS MADE WITH CHICKEN STOCK BUT CAN BE ADAPTED FOR VEGETARIANS WITH ADVANCE NOTICE.

Join Owen Petersen, former head baker and owner of Prairie Mill Bread, for his popular Sourdough Basics class, co-taught with Kathryn Joel, Chef Owner of Get Cooking. Owen will guide you step by step, from feeding your starter to baking a beautiful loaf in a Dutch oven, and share creative ways to use starter discard. You’ll mix and shape your own loaf, and between folds learn recipes taught by Kathryn, including her sourdough panzanella and oven-roasted tomato soup, served with bread baked by Owen in class and freshly made herb butter from Kathryn. By the end of class, you’ll leave confident in your skills, with a jar of starter and a shaped loaf ready to bake at home. Please note: OUR TOMATO SOUP IS MADE WITH CHICKEN STOCK BUT CAN BE ADAPTED FOR VEGETARIANS WITH ADVANCE NOTICE.

Join Owen Petersen, former head baker and owner of Prairie Mill Bread, for his popular Sourdough Basics class, co-taught with Kathryn Joel, Chef Owner of Get Cooking. Owen will guide you step by step, from feeding your starter to baking a beautiful loaf in a Dutch oven, and share creative ways to use starter discard. You’ll mix and shape your own loaf, and between folds learn recipes taught by Kathryn, including her sourdough panzanella and oven-roasted tomato soup, served with bread baked by Owen in class and freshly made herb butter from Kathryn. By the end of class, you’ll leave confident in your skills, with a jar of starter and a shaped loaf ready to bake at home. Please note: OUR TOMATO SOUP IS MADE WITH CHICKEN STOCK BUT CAN BE ADAPTED FOR VEGETARIANS WITH ADVANCE NOTICE.

Join Kathryn Joel in this Introductory Knife Skills class and learn to work confidently with chefs’ knives and paring knives. You can use our 8-inch Henckel chefs’ knives or bring your own, and under Kathryn’s guidance, you’ll master essential skills including slicing and chopping onions and shallots, puréeing garlic, tomato concassé, chiffonade of leafy herbs, dicing, slicing and julienning vegetables, peeling round fruits, and segmenting citrus. While you practice your knife techniques, you’ll also prepare and enjoy a hearty slice of Bruschetta, a Chopped Middle Eastern Salad, and a satisfying bowl of French Onion Soup, made with our homemade beef stock. ATTENDANCE IS LIMITED TO JUST 8 PARTICIPANTS FOR THIS 100% HANDS-ON CLASS, ensuring personalized instruction and expert guidance so you leave confident and skilled in your knife work.

Join MasterChef Canada alum Mai Nguyen for her exclusive and popular Chicken Ramen masterclass and you'll learn to make Ramen from scratch. In this immersive masterclass, you'll be guided by Mai to create your own ramen noodles and instant pot chicken ramen broth. Elevate your culinary skills as you learn to prepare the perfect accompaniments for your Chicken Ramen bowl, including marinated and roasted chicken thighs, bamboo shoots and soy marinated eggs. While the chicken thighs roast and the broth simmers, you'll also master how to make Japan's iconic Gyoza dumplings, filled with pork and served with a soy dipping sauce. Seize the opportunity and turn your Ramen dreams into reality with Mai Nguyen's Chicken Ramen masterclass! Please note that vegetarian substitutions are not available for our Ramen masterclass.

Join Chef Owner Kathryn Joel for a festive afternoon of holiday baking, as you create a selection of classic European treats to share over the holidays. Together you’ll bake rich, fruit-studded Stollen, traditional Mince Pies filled with spiced fruit, and delicate Linzer Cookies layered with jam. Sip a glass of homemade eggnog as you bake and enjoy the treats you’ve made, creating a warm and celebratory holiday atmosphere. Everyone will take home their own Stollen, along with a selection of sweet treats to enjoy throughout the holiday season.

Join Chef Owner Kathryn Joel for an evening of Greek weeknight cooking, where you’ll learn to prepare three delicious, approachable dishes. Start with Shrimp with Orzo, combined with tomato, feta, and spinach for a bright, flavorful seafood dish. Then master the classic Spanakopita, with its flaky pastry and savory spinach and feta filling. Finish with Soutzoukakia, Greek-style spiced meatballs simmered in a rich tomato sauce, perfect served with rice or crusty bread. This class is a delicious exploration of simple, satisfying Greek flavours you can enjoy any night of the week.

Join Chef Owner Kathryn Joel for an evening celebrating the comforting flavours of Mexico’s regional soups and stews. Begin with a classic Tortilla Soup, a light tomato broth finished with avocado, queso fresco, fried chiles, and crisp tortilla strips. Next, enjoy Pozole Verde, made with tender chicken, hominy, and a bright tomatillo and green chile sauce, served with the traditional array of toppings. Finally, finish with Caldillo Duranguense, a hearty beef stew with a sauce of fresh tomatillos and dried ancho chiles, completed with poblano chiles for a deeply satisfying winter dish.

Join Chef Owner Kathryn Joel for a Wok Skills Masterclass, where you'll learn to cook three bold and flavourful Chinese inspired dishes using essential wok techniques. You’ll start by mastering the art of stir-frying with Kung Pao Shrimp, served alongside a refreshing Sichuan Cucumber Salad that balances heat and crunch with cool, crisp vegetables. Next, explore Mapo Tofu, a Sichuan classic that combines umami-rich fermented ingredients with a silky, spicy sauce. Finally, turn up the heat with Spicy Hunan Chicken, a dry-fried dish packed with fresh chilis and aromatic black beans. Along the way, Kathryn will guide you through proper wok handling, heat control, and ingredient preparation, helping you build confidence in the kitchen while creating an unforgettable meal.

Celebrate the festive season with Chef Owner Kathryn Joel in a hands-on European holiday canapé class. Learn to create elegant and flavourful bites including Polenta Fries with Garlic & Chive Mayo, Blinis with Crème Fraîche and Smoked Salmon, Beef Tartare on Potato Rösti, Mushroom & Goat’s Cheese Tarts, Deep-Fried Camembert with Fruit Preserves, and Mini Arancini. Each participant will enjoy a glass of carefully chosen festive beverage, with a non-alcoholic option available, and take home the recipes to recreate these dishes at home. Whether you’re hosting a cocktail party, planning an intimate gathering, or preparing for a big holiday feast, this class will give you the skills and confidence to entertain with style and classic European flavours.

Celebrate the season with a hands-on Asian Fusion holiday canapé class with Chef Owner Kathryn Joel. Learn to create vibrant and flavourful bites including Tuna Tartare on Cucumber Rounds, Pressed Flamed Salmon Sushi, Duck Pancakes with Cucumber & Hoisin, Bulgogi-Marinated Mushroom Kimbap, Vietnamese Pork Spring Rolls, and Agedashi Tofu. Each participant will enjoy a carefully chosen beverage pairing and receive the recipes to recreate them at home, with a non-alcoholic option available. Master techniques, presentation tips, and flavour combinations to impress your guests and elevate your holiday entertaining with bold, beautiful Asian flavours.

Limited to 10 participants, the French Immersion Holiday Boot Camp with Cordon Bleu-trained Chef Owner Kathryn Joel is a festive two-day dive into classic French cooking for home cooks who want to master traditional techniques. Over the weekend, you’ll make chicken and veal stocks and a classic demi-glace, then prepare a Potage Parmentier (leek and potato soup) and Duck à l’Orange with a Parsnip Purée, while also starting slow-cooked preparations for a Terrine Grand-Mère, a French country-style pâté of spiced pork with a center of seared pork tenderloin, and Beef Short Ribs Braised in Red Wine. Finish Day One with a classic Crème Brûlée. On Day Two, enjoy the Terrine as a starter for lunch, then spend the afternoon finishing the day’s supper, starting with a Salmon Tartare appetizer, followed by the slow-cooked Beef Short Ribs with Gratin Dauphinois, and finishing with a light and airy Orange Soufflé with Crème Anglaise. We’ll finish with homemade chocolate truffles as petit fours. Throughout the weekend, you’ll taste as you cook and finish each day with a shared meal, all in an intimate setting that gives you personal guidance and a truly immersive experience.

Celebrate the festive season with a delicious Italian holiday feast. In this hands-on class, Chef Owner Kathryn Joel will guide you through creating iconic dishes that capture the essence of Italian holiday gatherings. You’ll start the evening with a Crostini Duo featuring toasted bread topped with white bean purée and whipped ricotta, perfect for festive entertaining. Then learn to make Lasagne alla Bolognese with freshly made pasta and a rich three-meat ragù, followed by a classic Tiramisu for dessert. You’ll also prepare Biscotti with white chocolate, almonds, and cranberries to take home and share. Bring the warmth of Italy to your holiday table with these beloved festive dishes.

Join Chef Owner Kathryn Joel for an evening of heartwarming European comfort foods. Delve into two beloved dishes: Beef Stroganoff, featuring tender beef in a rich, creamy sauce served over buttered noodles, and a robust Hungarian Goulash, infused with aromatic paprika and slow-cooked to perfection. Ideal for a chilly winter night, this class will inspire you to create delicious, satisfying meals that bring warmth and comfort to your table. Whether you're an experienced cook or just beginning your culinary exploration, Kathryn will share invaluable tips and techniques to elevate your home cooking.

Discover the joy of homemade gnocchi with Chef Owner Kathryn Joel in this hands-on, flavour-packed cooking class. You’ll start by making pillowy Ricotta Gnocchi, served with a vibrant Melted Cherry Tomato & Basil Sauce. Then, learn to make classic Potato Gnocchi, paired with two irresistible sauces: rich Tomato Butter and creamy Gorgonzola. Kathryn will share her expert tips to help you achieve perfectly light, tender gnocchi every time. Join us for an evening of Italian culinary fun and take home skills (and confidence!) to recreate these delicious dumplings at home. VEGETARIAN-FRIENDLY OPTION AVAILABLE WITH ADVANCE NOTICE, AS THE GORGONZOLA SAUCE TYPICALLY USES CHICKEN STOCK.

Join Chef Owner Kathryn Joel for an easy and fun evening of Indian weeknight cooking, full of flavour but simple to prepare. Together we’ll explore the tastes of India as we make Matar Paneer, a classic North Indian curry of peas and fresh cheese in a spiced tomato gravy; Palak Murgh, tender chicken cooked in a fragrant spinach sauce; and Fish Molee, a light coconut-based fish curry from Kerala, in the south of India. These will be served with rice and a refreshing seasonal raita. Kathryn will share her tips for meal prepping elements of the sauces ahead, so you can bring these dishes together quickly and easily on a busy weeknight. Travel the world with your taste buds and discover how deliciously simple it can be to enjoy authentic Indian flavours at home.

Spend a Saturday afternoon with Chef Owner Kathryn Joel exploring a menu of her favourite British-inspired gourmet comfort foods. Begin with a tangy cheddar cheese fondue that's spiked with tomato chutney, and served with apples, pears and fresh baguette. Next, enjoy a sumptuous beer-braised beef stew with parsnips and Stilton dumplings served with seasonal vegetables. Finish with a luscious sticky toffee pudding and crème anglaise. The class will culminate in a three-course meal enjoyed together at our communal table.

Discover the secrets to perfectly stirred risotto with Chef Owner Kathryn Joel. Together we’ll make a rich, earthy Mushroom Risotto and a bright, zesty Lemon Parmesan Risotto served with pan-seared scallops, all cooked with flavourful chicken stock to enhance depth and richness. We’ll also learn how to transform leftover risotto into crispy, golden arancini. Along the way, pick up tips for balancing flavours, achieving the perfect texture, and presenting these Italian favourites beautifully, and take home the skills to impress at your own table.

Join Chef Owner Kathryn Joel for an afternoon of galette-making. Each participant will make their own pastry, one savoury galette with mushroom and whipped ricotta, and one sweet galette filled with frangipane and winter fruits. Along the way, discover how to adapt galettes to feature whatever ingredients you have on hand, perfect for using up what’s in your fridge. Take home any creations you don’t enjoy in class, along with the skills to make galettes anytime. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS

Join Chef Owner Kathryn Joel in person and explore the vibrant flavours of Northern Thailand. Learn to make Khao Soi Kai, a classic curry noodle soup from Chiang Mai, featuring whole chicken thighs braised in a fragrant coconut curry broth, served over fresh wonton noodles and finished with crispy fried noodles. You’ll also prepare Jungle Curry with sliced pork loin, a bold and aromatic dish made with a spiced broth, Thai eggplants, and seasonal vegetables. This class focuses on authentic techniques for balancing Thai spices and creating complex curry flavours at home.

Spend a Friday night with Chef Owner Kathryn Joel exploring the flavours of French Canada. Begin with Poutine, the iconic Québecois fries with cheese curds and gravy, followed by a comforting Soupe aux Pois made with smoked ham hocks. We’ll also prepare a classic Tourtière using both pork and beef, and served with a tangy homemade Saskatoon berry ketchup, then finish with Grands-pères au sirop d’érable, dumplings poached in whisky-kissed maple syrup. Perfect for a date night—or just a fun evening out—join us for a relaxed night of cooking, tasting, and savouring traditional Canadian favourites.

Spend an evening with MasterChef Canada alum Mai Nguyen making delicious Chinese dumplings. You’ll start with pork and shrimp potstickers, learning how to fill, fold, and pan-fry them to golden perfection, using both homemade and store-bought wrappers. Then Mai will guide you through making Sheng Jian Bao, Shanghai’s famous pan-fried soup buns with their crisp bottoms and juicy centres. Along the way, she’ll share tips for shaping and cooking dumplings that you can recreate at home. You’ll feast on the dumplings you make in class, with plenty to take away — so come hungry and bring a container for leftovers.

Join MasterChef Canada alum Mai Nguyen for her exclusive and popular Chicken Ramen masterclass and you'll learn to make Ramen from scratch. In this immersive masterclass, you'll be guided by Mai to create your own ramen noodles and instant pot chicken ramen broth. Elevate your culinary skills as you learn to prepare the perfect accompaniments for your Chicken Ramen bowl, including marinated and roasted chicken thighs, bamboo shoots and soy marinated eggs. While the chicken thighs roast and the broth simmers, you'll also master how to make Japan's iconic Gyoza dumplings, filled with pork and served with a soy dipping sauce. Seize the opportunity and turn your Ramen dreams into reality with Mai Nguyen's Chicken Ramen masterclass! Please note that vegetarian substitutions are not available for our Ramen masterclass.

Join MasterChef Canada alum Mai Nguyen in person and discover the art of making homemade pretzels from scratch. In this hands-on baking class, you'll start by making your own yeasted dough. While the dough rises, you'll also learn to prepare delicious Sausage Rolls using store-bought Puff Pastry and whip up a pot of Beer Cheese for dipping your pretzels. Then Mai will guide you through the process of rolling and twisting your pretzels before submerging them in a lye bath and baking them to perfection. Whether you're an experienced cook or a kitchen novice, Mai's class is designed to elevate your culinary and baking skills to delicious new heights. During your class you'll eat what you make, so come with an appetite and bring a takeaway container too, so you can pack up your leftovers to go.

Embark on a culinary journey with Kathryn Joel in her in-person Fresh Pasta introductory class. Dive into the art of pasta-making as you master Kathryn's foolproof fresh pasta dough using just flour and eggs. In this hands-on experience, you'll make your own fresh pasta dough, then learn to cut it both with a machine and by hand. Together, we'll prepare Tagliatelle with a classic Pesto alla Genovese and Pappardelle with a sumptuous Ragu Bolognese. Kathryn will share her pro tips and tricks, ensuring you leave equipped to effortlessly recreate fabulous fresh pasta and sauces at home. Elevate your kitchen skills and enjoy a delicious dinner too! NOTE: THIS CLASS CAN BE ADAPTED FOR VEGETARIANS WITH ADVANCE NOTICE.

Warm up this winter with Chef Owner Kathryn Joel in a class exploring freshly baked bread and hearty soup. Learn to make a light and airy White Wine & Sage Focaccia from Liguria in Italy and Fougasse, a leavened French flatbread from Provence flavoured with herbs, olives, or anchovies. Then enjoy making Kathryn’s heartwarming Minestrone alla Genovese, a vegetable and pasta soup finished with a dollop of pesto. The class ends with a late lunch where you’ll savour your breads and soup together — the perfect winter comfort. Suitable for vegetarians.

Join our Chef Owner Kathryn Joel to master the art of crafting your own sushi rolls at home. In this popular class, Kathryn will reveal her secrets for perfectly cooked and seasoned sushi rice, and guide you through rolling and pressing your personalized homemade sushi with a variety of fillings and garnishes - seafood choices include Ahi Tuna, Salmon, BBQ Eel and Scallops for Chop Chop. From classic Maki to impressive Uramaki and pressed and flamed Aburi Oshizushi, you'll acquire the essential techniques to roll and press sushi at home. The best part? You'll enjoy your sushi creations for supper, so arrive hungry and bring a takeaway container for your leftovers since you'll be rolling more sushi than you can eat. Tickets are limited, so book yours now for this exciting sushi-making experience!

Join chef owner Kathryn Joel for a Saturday afternoon Mezze Party, where you'll get hands-on experience making a selection of our favourite Mezze dishes from the Middle East. Together, we'll prepare a vegetarian spread, featuring homemade Pita Breads to enjoy with two dips: Baba Ganoush and Warm Hummus, served with an Eggplant & Walnut topping. You'll also learn to make Falafels with Tahini Sauce, Tabbouleh Salad, Chopped Salad, Roasted Beet Salad, and Labneh fresh cheese, perfect for shaping into spice-dipped Labneh Balls.Then to add some heat to the spread, you'll learn how to make Shatta, a Middle Eastern condiment made from either red or green chili peppers. During your class you'll eat what your make, but don't forget to bring a takeaway container too, so you can pack up any leftovers to go. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS. THE MENU MAY CHANGE DEPENDING ON WHAT'S FRESH AT THE MARKET.

Join Chef Owner Kathryn Joel in-person for this seasonal class featuring a menu of Truffled Squash Soup, Beef Wellington and Red Wine Poached Pears. Beef Wellington is a French classic, and simple to prepare once you know how. Served with buttered Savoy Cabbage, Celeriac Purée and a Red Wine Sauce, our Beef Wellington is a perfectly seasonal and delicious indulgence, and our Squash Soup and Poached Pears round out and elevate the menu deliciously. You'll leave your class armed with a bevvy of pro tips and techniques and all set to recreate Kathryn's recipes on your own at home.

Join Owen Petersen, former head baker and owner of Prairie Mill Bread, for his popular Sourdough Basics class—the perfect starting point for your own sourdough journey. Owen will guide you through each step of the process, from feeding your starter to baking a beautiful loaf in a Dutch oven. You’ll mix and shape your own dough during class, with time between folds to learn and enjoy Kathryn’s sourdough panzanella and oven-roasted tomato soup. Owen will demonstrate baking with loaves he’s prepared in advance, served warm with freshly made herb butter and a comforting bowl of our homemade soup. You’ll head home with a jar of Owen’s starter and a shaped loaf ready to bake the next day. Please note: our tomato soup is made with chicken stock but can be adapted for vegetarians with advance notice.

Join Kathryn Joel for an evening of Thai Classics. Learn to cook up a feast of Thai specialties, starting with Thai Fish Cakes, served with a quick pickle and sweet chili dipping sauce. Followed by Pad Thai with Shrimp then a flavourful and aromatic Red Thai Chicken Curry. Kathryn will guide you in making your own Thai curry paste from scratch, empowering you to recreate her delicious recipes in your own kitchen. Throughout the class, you'll discover where to shop and how to use essential Thai ingredients.

Join Chef Owner Kathryn Joel for a taste of Italian Farmhouse cooking as you explore a menu of rustic yet refined dishes, beginning with Kathryn’s Melted Leek Soup, served over Parmesan Croutons. You’ll learn to tray bake and roast Chicken Thighs with Potatoes and Porcini, paired with Pan-Seared Winter Greens. And for dessert, you’ll make Biscotti with dried fruits and nuts, served alongside a refreshingly tangy Limoncello Ice Cream.

Join Chef Owner Kathryn Joel for a hands-on culinary exploration of Moroccan cuisine, featuring bold flavours and comforting dishes perfect for the autumn season. You’ll start with a pan-seared Swordfish appetizer, brightened by a vibrant Chermoula Sauce laced with preserved lemon. Next, you’ll prepare Harira, Morocco’s beloved chickpea, lentil, and tomato soup, enriched with homemade Harissa for a warming kick. For your main course, you’ll cook a slow-simmered Lamb Tagine with Prunes and Almonds, served with fragrant Pomegranate Couscous, offering a delicious introduction to the soulful and satisfying side of Moroccan cooking.

Embark on a flavourful journey to the streets of Bangkok when you join our Thai Street Food cooking class, led by chef owner Kathryn Joel. Immerse yourself in an unforgettable experience, learning to recreate some of Kathryn's most beloved dishes straight from the heart of Thailand. Start with a burst of flavours from our zesty and spicy Green Papaya Salad, then master wok-frying Thai-style Crab Fried Rice. To complete the experience, you'll each prepare a batch of mouthwatering Pad See Ew, featuring fresh rice noodles wok-fried with tender sliced beef and gai lan. This hands-on class promises a memorable evening of Thai cuisine, providing a delicious opportunity to enhance your culinary skills while savouring the true essence of Thailand's street food delights.

Join Chef Owner Kathryn Joel in person and discover her favourite curries from Northern Thailand. You'll learn to prepare Kathryn's recipe for Khao Soi Kai (curry noodle soup) as well as her Jungle Curry with Pork. Combining chicken and fresh noodles in a fragrant coconut curry broth that's topped with fried noodles, Khao Soi Kai is a favourite from the city of Chiang Mai. Jungle Curry, made with broth instead of coconut milk, is a deliciously spicy and aromatic combination of Thai eggplants and other veggies typically featuring either chicken or pork.

Join Kathryn Joel as we work with chefs’ knives and and paring knives during this Introductory Knife Skills class. If you choose to use our knives you’ll be using 8-inch Henckel chefs’ knives, but we invite you to bring your own knives along if you’d prefer. During your class, we’ll be focusing on the following basic skills: slicing and chopping onions and shallots; puréeing garlic; tomato concassé; chiffonade of leafy herbs; how to dice, slice and julienne vegetables; peeling round fruits; and segmenting citrus fruits. And as if all of that is not enough, while you’re busy chopping and slicing, we’ll also be whipping up a hearty slice of Bruschetta, a Chopped Middle Eastern Salad and a satifsfying bowl of French Onion Soup to enjoy before we send you home, armed with the knowledge and skills required to wield your knives with greater confidence and finesse on your own. NOTE: ATTENDANCE IS LIMITED TO JUST 8 PARTICIPANTS FOR THIS 100% HANDSON CLASS. WE USE BEEF STOCK IN THE ONION SOUP BUT IT CAN BE ADAPTED FOR VEGETARIANS WITH ADVANCE NOTICE.

Embark on a culinary adventure to Portugal in the summertime with Chef Owner Kathryn Joel, as she presents a menu featuring her own favourite Portuguese-inspired recipes. Kathryn will expertly guide you through preparing Bolinhos de Bacalhau, delightful salt cod croquettes served with a vibrant Piri Piri sauce. Delve into Arroz de Marisco, a fabulous seafood rice dish, before indulging in succulent rib eye steaks seared to perfection and smothered in caramelised onions infused with a hint of Port for your main course of Bife à Cebolada. To finish, you'll learn to make Pastéis de Nata, Portugal’s iconic custard tarts. Crafted with crisp, flaky puff pastry and filled with a rich, creamy custard, these golden tarts are baked until caramelised on top—just as they are in Lisbon’s pastry shops. Join us for an evening of culinary exploration, camaraderie, and unforgettable flavours!

Join Chef Owner Kathryn Joel and explore two Korean favourites: Kimbap, Korea’s seaweed-wrapped rice rolls, and Japchae, stir-fried sweet potato glass noodles with a medley of vibrant vegetables, tossed with soy and seasonings. Roll your own Kimbap filled with a combination that includes our marinated and wok-fried Bulgogi Beef and perfectly seasoned rice, then learn the techniques for preparing authentic Japchae. The meal is accompanied by crisp, tangy marinated cucumbers as a refreshing banchan. This class provides a delicious introduction to Korean flavours and techniques. NOTE: Vegan substitution available on request.

Experience an unforgettable Friday Date Night with Chef Owner Kathryn Joel in our Steakhouse Favourites cooking class! Start your evening with a luscious Hot Spinach Dip, followed by a crisp Wedge Salad drizzled with creamy blue cheese dressing. Learn the art of cast iron searing and butter basting to perfection as you cook Alberta Rib Eye Steaks, topped with a decadent Herbed Compound Butter. Savour these alongside indulgent Potatoes Romanoff, rich and cheesy. End on a sweet note with our classic New York Style Cheesecake. Whether you're joining us with a date, a friend, or flying solo, prepare for a fabulous, flavourful night out!

Join Kathryn Joel on a culinary adventure through the vibrant and bold flavours of Louisiana. Kick off the evening with a creamy, spice-packed Shrimp Dip that’s perfect for sharing, then dive into our rich and savoury Jambalaya, brimming with tender chicken, smoky sausage, and juicy shrimp, all perfectly seasoned with Cajun spices. End the night on a sweet note with warm, pillowy New Orleans Beignets, dusted with powdered sugar and paired with a luscious Bourbon Crème Anglaise for dipping. This class promises an evening of mouthwatering dishes and Cajun inspiration to brighten your week!

Join Chef Owner Kathryn Joel for an unforgettable cooking experience, as she brings the enticing flavours of Creole cuisine to life! We'll start with a warm Crab Dip, followed by Shrimp & Grits infused with our exclusive Creole Spice Blend. Our mouthwatering main course will be Gumbo, featuring Chicken, Shrimp, Bacon, and Sausage in a rich dark roux and tomato sauce. Then top off the night with a taste of our classic Southern favourite, Banana Pudding, for dessert. Whether you're planning a date, gathering with friends, or embarking on a solo culinary adventure, this ticket is your gateway to a truly delicious and unforgettable experience. Don't wait, reserve your limited spot now!

Join Chef Owner Kathryn Joel in person for a night of Indian inspired cooking, featuring everybody's favourite Butter Chicken, served with Saffron Rice and Aloo Gobi. We'll start the night with Pakoras, veggies tossed in a chickpea flour batter then deep fried and served with a fresh and spicy Green Chutney. Then after feasting on our main course of Butter Chicken, Rice and Aloo Gobi we'll finish the night with Kathryn's fragrantly spiced Cardamom Rosewater Kheer (rice pudding).

Join Chef Owner Kathryn Joel for for an immersive experience in Indian flavours and techniques, as you learn to prepare a trio of iconic vegetarian Indian dishes. Learn the secrets behind Masoor Dal, Chana Masala, and Palak Paneer, with Kathryn guiding you through the art of balancing spices and layering flavours as well as how to make your own homemade Paneer Cheese. Elevate your skills further as you create a refreshing Raita and prepare Pulao Rice, completing the perfect vegetarian Indian feast. This in-person class promises a culinary adventure that will equip you with the expertise to recreate these flavourful dishes at home. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS

Elevate your culinary skills with Chef Owner Kathryn Joel as your guide on a delicious gastronomic journey through our "Mastering French Bistro Classics" in-person cooking class. In this immersive experience, you'll learn to create a menu of irresistible French classics, starting with light and airy Gougères made from delicate choux pastry, followed by the soul-warming embrace of French Onion Soup. Next, we'll explore the techniques needed to prepare Coq au Vin, as we braise chicken in red wine until it's tender and succulent, serving it alongside a luscious Potato Purée. We'll end the evening with the timeless elegance of Crème Brûlée, learning how to achieve that perfect silky custard and crisp caramelized topping. Transport yourself to the streets of Paris with every bite, as you master the techniques and flavours that make French cuisine world-renowned. Bon appétit!

Discover the art of French crêpe-making in this hands-on class with Kathryn Joel. Join our Cordon Bleu trained chef owner and learn to prepare both savoury and sweet Crêpes. Starting with the savoury side, you'll unlock the secrets to achieving the perfect texture as you expertly prepare delicate crêpes for a fabulous canapé bite of smoked salmon rolled up with crème fraiche and fresh dill in delicious chive crêpes. Next you learn to fill savoury crêpes with a combination of ham and mushrooms bound in a creamy bechamel sauce, then serve them with a fresh Green Salad. Then you’ll venture into the world of sweet crêpes as you learn to prepare France's iconic Crêpes Suzette. With Kathryn's guidance, you'll unveil the techniques to soak and fold sweet crêpes in a luscious and buttery orange sauce, serving them with a dollop of Chantilly Cream. Whether you're a culinary novice or an avid home cook, this class guarantees to elevate your crêpe game and infuse your kitchen with the enchanting magic of French culinary traditions.

Join Kathryn Joel for an evening of Thai Classics. Learn to cook up a feast of Thai specialties, starting with Thai Fish Cakes, served with a quick pickle and sweet chili dipping sauce. Followed by Pad Thai with Shrimp then a flavourful and aromatic Red Thai Chicken Curry. Kathryn will guide you in making your own Thai curry paste from scratch, empowering you to recreate her delicious recipes in your own kitchen. Throughout the class, you'll discover where to shop and how to use essential Thai ingredients.

Join Kathryn Joel in a culinary adventure as she reveals the secrets to mastering choux pastry. In this handson class, you'll learn to create perfect Profiteroles (cream puffs) as well as light and airy Gougères (cheese puffs), then take a deeper dive into the world of savoury choux with Gnocchi à la Parisienne, served with a Sage Brown Butter Sauce. Kathryn will share with you her expert techniques and tips to ensure flawless results. Whether you're a seasoned baker or a passionate home cook, this class will elevate your choux pastry skills and ignite your creativity in the kitchen.

Join chef owner Kathryn Joel for our Moles and More masterclass, and immerse yourself in the vibrant traditions of Mexican cuisine. Spend an afternoon in our kitchen and indulge in the heavenly flavours of Mole Poblano, a perfect blend of chilis, seeds, spices, and a hint of chocolate that tantalizes the taste buds with its complexity. With Kathryn's guidance, you'll learn to create Mole Sauce from scratch then use it to braise a succulent whole turkey breast, accompanied by fragrant Mexican Green Rice for a memorable evening meal. Throughout the day, we'll also master the preparation of an aromatic Tortilla Soup plus a snack to satisfy your hunger pangs. Then Kathryn will reveal her secrets for transforming leftover Mole into scrumptious Turkey Enchiladas. Don't miss this exciting opportunity to discover new ways to enjoy turkey this Thanksgiving weekend, while you explore Mexico's rich and diverse flavours through one of its most iconic dishes.