In-Person Class

Join our special guest presenter Theo Ambie-Barango, cooking alongside Chef Owner Kathryn Joel, as he shares the flavours and traditions he grew up with in Nigeria. A home cook with a deep love for the food of his homeland, Theo brings a lifetime of Nigerian cooking to the kitchen. The class opens with Jollof rice, Nigeria's beloved one-pot dish of long-grain rice slow-cooked in a rich tomato and pepper base with chicken. The full class menu is in the works and coming soon.

Join Chef Owner Kathryn Joel for four courses of seafood skills, from a salmon tartare with cucumber salad to pan-seared scallops with cauliflower purée and Brussels sprouts, pan-seared Arctic char with fingerling potatoes, cherry tomatoes, and basil, and cod loins en papillote with a seasonal side. These are dishes that work as well for a weeknight dinner as they do for guests. This class is a great fit for pescatarians or anyone looking to hone their seafood skills.

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.

Chef Mai Nguyen guides you through the fundamentals of filled pasta, starting with an egg yolk enriched fresh pasta dough — the foundation of any great filled pasta. You'll learn multiple ways to fill and fold, opening up the whole world of stuffed pasta shapes, using two fillings: a Roasted Winter Squash served with Brown Butter and Sage, and a 3-Cheese filling with a simple Tomato Butter Sauce. Whether you're a pasta beginner or already comfortable making cut pasta, you'll leave with the confidence and technique to make filled pasta a regular part of your cooking 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 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.

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 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, and Bánh Xèo — crispy, savoury Vietnamese crepes filled with shrimp, folded and served with fresh herbs and dipping sauce. The class concludes with assembling a complete pho noodle bowl, balancing herbs, noodles, and proteins to create an authentic, deeply satisfying dish. Note: if you would like to take your portion of pho home, please bring a suitable container.

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.

Join Chef Owner Kathryn Joel for an evening of Greek mezze, the small sharing plates that are ubiquitous in Greek cuisine. You'll start with taramosalata and melitzanosalata, two classic dips, then pan-fry saganaki and flambé it with ouzo, deep-fry calamari, and hand-roll dolmades, stuffed vine leaves packed with ground lamb and herbed rice, both served with a quick tzatziki. The class finishes on a sweet note with baklava — layers of filo pastry, chopped nuts and honey syrup. By the end of the evening, you'll have a full mezze spread to sit down and enjoy together, and the skills and confidence to recreate it at home.

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.

In this class with Chef Mai Nguyen, you'll learn to make kimchi from scratch. Mai will walk you through the fermentation process and the flavour principles behind it, so you understand not just the how but the why. Once your kimchi is made, you'll put it to work in three Korean classics: Kimchi-jjigae (stew), Kimchijeon (savoury pancakes), and Kimchi Fried Rice. You'll enjoy a full meal with us and take home a jar of your own kimchi.

Join chef owner Kathryn Joel for an evening exploring the distinctive cuisine of Alsace, a region shaped by both French and German culinary traditions. We'll make Tarte Flambée, a thin, crisp base spread with crème fraîche, onions, and lardons, cooked at high heat until the edges blister; Choucroute d'Alsace, sauerkraut braised with sausages, pork hocks, and ribs in Alsatian white wine with juniper and bay; and Kugelhopf, the region's yeasted, subtly sweet cake baked in its signature fluted mould, studded with raisins and almonds and dusted with icing sugar. Whether you come with a date, a friend, or on your own, it's an evening of cooking and shared food.

The week before Thanksgiving is the perfect time to add a few new recipes to your repertoire. In this afternoon class, Kathryn walks you through four seasonal desserts: a Plum Upside Down Cake with BC plums baked into a buttery, tender crumb; a seasonal Clafoutis; a Sea Buckthorn-infused Crème Brûlée, where the bright, tart berry cuts through the richness of the custard; and a Pumpkin Cheesecake finished with a bourbon Pecan Caramel Sauce — ideal for a Thanksgiving table.

Join Kathryn for a Friday night class celebrating the bold, comforting flavours of Italian-American cooking. We'll start with sausage-stuffed mushrooms before moving on to Cioppino, the San Francisco seafood stew that Italian fishermen made from the day's catch, served with garlic bread for soaking up the broth. The main course is Chicken Scarpariello, chicken braised with Italian sausage, fingerling potatoes, bell peppers, and hot cherry peppers in a bright, tangy white wine sauce. We'll close with a classic Tiramisu. Bring a date, a friend, or come solo. Good company is part of the evening.

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.

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.

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.

Learn to prepare a menu of classic French bistro dishes with Chef Owner Kathryn Joel. Start with light and airy Gougères made from cheesy choux pastry, followed by the comforting richness of French Onion Soup. Then make Coq au Vin, braising chicken in pinot noir with lardons and pearl onions until tender, served with seasonal sides. Finish with Crème Brûlée, mastering the luscious custard and perfectly brûléed topping. This class covers authentic French bistro techniques you can recreate at home. It's perfect for a date night, a solo evening out, or a night out with friends.

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 Mai Nguyen for an evening of Malaysian cooking. Start with Laksa, a fragrant, spicy soup combining seafood with noodles in a rich coconut broth. Next, prepare Malaysian Beef Rendang, a slow-cooked, flavour-packed beef curry, served with homemade Roti Canai, soft, flaky flatbreads perfect for scooping up every bite. Mai will guide you through the essential techniques and ingredients needed to confidently recreate these classic Malaysian dishes 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 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 Mai Nguyen for an in depth class on Soup Dumplings and delve into 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 Chef Owner Kathryn Joel for an immersive experience in Indian flavours and techniques as you learn to prepare a trio of iconic vegetarian dishes. Discover the secrets behind Masoor Dal, Chana Masala, and Palak Paneer, with Kathryn guiding you through how to balance spices, layer flavours, and make your own homemade Paneer cheese. Elevate your skills further by creating a refreshing Raita and preparing Pulao Rice, completing a perfectly composed Indian vegetarian meal. This class is suitable for vegetarians and provides the techniques and knowledge to confidently recreate these flavourful dishes at home.

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 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 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.

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 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 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.

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 Italian home cooking, as you learn to make three classic dishes, each a satisfying meal in its own right. We'll begin with Crespelle Fiorentina, Italian crêpes filled with ricotta, spinach and pecorino, finished with a rich cream reduction and baked until golden. Next, you'll stir up a luscious Italian Sausage and Fennel Risotto, learning the technique that makes risotto so rewarding to get right. And to finish, we'll braise a sumptuous Pollo alla Cacciatora, chicken slow-cooked with pancetta, tomatoes, red peppers, mushrooms and herbs in the classic Italian hunter's style.

Join Chilean-born Chef Jose Montan, Chef de Partie at Edmonton's acclaimed Olia Ristorante, for an evening of classic Argentinian cooking. Chef Jose will guide you through Empanadas Salteñas served with Chimichurri, a Tomato, Burrata & Basil Salad, and two versions of the Milanesa — the beloved Argentinian cutlet inspired by Italian immigrants who brought their cotoletta alla milanese to South America. You'll make a Chicken Milanesa with Prosciutto & Arugula and a Beef Milanesa with Gorgonzola, and Jose will also talk you through how to build a Milanesa sandwich, a street food staple across Argentina.

The Spanish table is built for sharing, and that's the spirit Chef Jose Montan brings to this evening of classic regional dishes. Start with pa amb tomàquet, a Catalan staple of toast rubbed with garlic and fresh tomato, alongside a spread of pinchos: sardines, sheep's cheese, olives, guindilla peppers, sundried tomatoes, and artichokes. Chorizos al vino tinto follow, slow-cooked in red wine with paprika and bay leaves, then patatas bravas topped with torched sobrasada, honey, and manchego. Followed by pulpo a la gallega, tender octopus finished with paprika and olive oil, and the meal concludes with bacalao a la andaluza: deep-fried breaded cod with caramelised onions, red peppers, and crispy serrano.

Chef Jose Montan grew up eating this food — and now he's bringing the vibrantly bold flavours of Chilean home cooking to the Get Cooking kitchen. The evening opens with sopaipillas con pebre, deep-fried pumpkin pastries alongside Chile's classic fresh salsa, before moving to anticuchos: grilled skewers of chicken, beef, chorizo, onions, and red peppers basted with a rich herb vinaigrette. A bright Chilean salad of tomatoes, onion, cilantro, and lemon rounds out the table, and the meal closes with pastel de choclo, a baked casserole of savoury, richly spiced beef topped with a golden layer of puréed sweet corn.

Join Chef Owner Kathryn Joel for a night 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.

Chef Jose Montan brings the depth and diversity of Mexican cooking to the Get Cooking studio, moving from street food to the slow-cooked traditions of the Yucatan. You'll make Volcanes — crispy corn tortillas topped with homemade chorizo, potato, and melted cheese, finished with a bright tomatillo sauce — alongside a kale salad with roasted poblanos, charred cherry tomatoes, pumpkin seeds, and a lime agave dressing. The centrepiece is Cochinita Pibil: pork marinated in lime, naranja agria, and achiote paste, cooked low and slow in banana leaves until deeply fragrant and tender, served with avocado and pickled red onions. Jose's cooking is rooted in technique and regional tradition, and this is a menu that delivers on both.

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.

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 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.

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 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 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 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. 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. 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. 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 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.

Celebrate the flavours of a Portuguese summer with Chef Owner Kathryn Joel. Enjoy Lisbon’s Little Fish, a street food favourite of tender white wine–battered green beans, perfectly braised then grilled octopus, and Piri Piri Chicken with our homemade Piri Piri sauce, crispy fried potatoes, and a vibrant tomato salad. Finish on a sweet note with Serradura, Portugal’s classic “sawdust” dessert of layered whipped cream and crushed biscuits. Along the way, discover the techniques, seasonings, and tips that make these dishes perfect for sunny summer gatherings.

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, and Bánh Xèo — crispy, savoury Vietnamese crepes filled with shrimp, folded and served with fresh herbs and dipping sauce. The class concludes with assembling a complete pho noodle bowl, balancing herbs, noodles, and proteins to create an authentic, deeply satisfying dish. 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 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.

Embark on a culinary journey through Provence and the South of France with our Cordon Bleu-trained chef-owner Kathryn Joel. In our studio kitchen and summer patio, learn to master the grill as you create Provençal classics like Green Olive Tapenade on Crostini, Salade Niçoise with Ahi Tuna, Butterflied Grilled Leg of Lamb with Herbes de Provence, and Ratatouille combining fresh veggies and herbs sourced straight from the farmers' market. Finish on a sweet note with our Seasonal Fruit Tarte Tatin. Bring a date, a friend, your mom... or just yourself. Any which way, we promise you a fabulously delicious night out!

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 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 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.

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 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.

Embark on a culinary journey to the shores of Greece with our Friday night cooking class! Hosted by our chef-owner, Kathryn Joel, this evening promises a feast of Aegean flavours perfect for embracing the summer spirit in your own kitchen. Begin your night with a duo of tempting starters: flaming Cheese Saganaki, and a creamy Roasted Pepper & Feta Dip. Then, we'll head to our patio BBQ as you learn to prepare grilled Swordfish Souvlaki skewers, alongside perfectly marinated and grilled Lamb Chops. On the side, we'll be serving Greek Lemon Potatoes and a tangy Tzatziki, as well as our classic Greek Chopped Salad. For a sweet finale, treat yourself to our Honey, Semolina and Pistachio cake, served with sweetened yogurt. Whether you come solo, with a loved one, or a group of friends, this class guarantees a night of culinary adventure and unforgettable flavours, transporting you to the picturesque tavernas of Greece in the summertime!

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.

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 MasterChef Canada alumn Mai Nguyen for an unforgettable afternoon in the Vietnamese kitchen as you prepare three iconic favourites, including Lemongrass Chicken Banh Mi and Vermicelli Bowls topped with grilled Shrimp and Beef Betel Leaf Rolls. You’ll fire up the BBQ on our patio to grill the chicken, shrimp, and beef, and use the leftovers to make a fresh and flavourful assortment of Salad Rolls. Mai will share her expert tips and techniques throughout the class, helping you unlock the bold, aromatic flavours that define Vietnamese cuisine in this fun and hands-on culinary experience.

Join Mai Nguyen for an evening of Katsu. You’ll learn to make crispy pork Katsu cutlets to serve with a Japanese curry, and assemble a perfectly crisp Menchi Katsu Sando made with locally raised ground beef. Plus, you’ll bake your own soft, pillowy milk bread from scratch—the secret to next-level sandwiches served with a Japanese garden salad. Mai will guide you through the ingredients and techniques you need to recreate these Japanese favourites at home.

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 inspiring evening of gourmet smoking, where you’ll learn to create dishes that are as easy to pull off on a weeknight as they are impressive for summer entertaining. We’ll cook together in our culinary studio and on our patio, exploring approachable smoking techniques that deliver big flavour with minimal fuss. On the menu: Smoked Haddock & Corn Chowder, Bourbon Cured Smoked Salmon with Grilled Endive & Peach Salad, Smoked Buffalo Style Chicken Wings, and Smoked then Pan Seared Duck Breasts with seasonal sides. Whether you’re feeding the family or hosting friends, these dishes are sure to elevate your table—without the stress.

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.

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.

Join Chilean-born Chef Jose Montan, Chef de Partie at Edmonton's acclaimed Olia Ristorante, for an evening of classic Argentinian cooking. Chef Jose will guide you through Empanadas Salteñas served with Chimichurri, a Tomato, Burrata & Basil Salad, and two versions of the Milanesa — the beloved Argentinian cutlet inspired by Italian immigrants who brought their cotoletta alla milanese to South America. You'll make a Chicken Milanesa with Prosciutto & Arugula and a Beef Milanesa with Gorgonzola, and Jose will also talk you through how to build a Milanesa sandwich, a street food staple across Argentina.

Indulge in the vibrant flavours of summer with this BBQ edition of our popular Steakhouse Classics class, led by Chef Owner Kathryn Joel. We'll kick off the night with the smoky allure of a Charred Artichoke Dip, setting the stage for a feast to remember, then dive deeper into the realm of grilling techniques as we prepare our Grilled Caesar Salad finished with perfectly seared Grilled Shrimp. Then indulge in the pièce de résistance: a succulent Grilled Rib Eye Steak, accompanied by our vibrant Chimichurri Sauce, char-kissed Grilled Veggies, and crusty Grilled Garlic Bread. Finally, our sweet finale combines tender Grilled Stone Fruit with a scoop of luscious Vanilla Ice Cream. Get ready for an unforgettable experience celebrating the art of grilling and the joy of shared meals.

Explore a world of brunch dishes with Chef Owner Kathryn Joel. We'll begin in Spain with Pisto Manchego, a vibrant vegetable ragout served with perfectly poached eggs and finished with Manchego cheese, then head to North Africa for Shakshuka, eggs braised in a spiced tomato sauce. From Turkey, you'll make Çılbır, delicate poached eggs served over garlicky yoghurt with a chilli oil, and we'll make our own warm homemade pita bread for dipping and sharing throughout. Throughout the class, you'll learn essential techniques — from poaching eggs and balancing spice to building flavourful sauces and making bread from scratch — and gain the confidence to recreate these global brunch favourites at home.

Celebrate Mother’s Day with an elegant French-inspired spring lunch class, taught by Chef Owner Kathryn Joel. We’ll begin with Gougères, light, airy choux pastry cheese puffs, before making our own homemade Pasta al Limone with Asparagus. The main course is a classic Chicken Fricassée, gently braised and finished with a luscious pan sauce. Together with your mom, you’ll learn essential techniques — from working with fresh pasta dough to building flavourful sauces — and finish the meal with individual Orange Soufflés served with Crème Anglaise.

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 Mai Nguyen for an evening of Malaysian cooking. Start with Laksa, a fragrant, spicy soup combining seafood with noodles in a rich coconut broth. Next, prepare Malaysian Beef Rendang, a slow-cooked, flavour-packed beef curry, served with homemade Roti Canai, soft, flaky flatbreads perfect for scooping up every bite. Mai will guide you through the essential techniques and ingredients needed to confidently recreate these classic Malaysian dishes at home.

Celebrate the flavours of a Portuguese summer with Chef Owner Kathryn Joel. Enjoy Lisbon’s Little Fish, a street food favourite of tender white wine–battered green beans, perfectly braised then grilled octopus, and Piri Piri Chicken with our homemade Piri Piri sauce, crispy fried potatoes, and a vibrant tomato salad. Finish on a sweet note with Serradura, Portugal’s classic “sawdust” dessert of layered whipped cream and crushed biscuits. Along the way, discover the techniques, seasonings, and tips that make these dishes perfect for sunny summer gatherings.

Join Chef Owner Kathryn Joel for an evening of Italian homestyle cooking focused on classic Italian flavours and techniques. You’ll prepare a creamy Risotto with Sausage & Fennel, learning how to build flavour and achieve the perfect texture; traditional Chicken Saltimbocca with sage and prosciutto finished in a bright pan sauce; and Seared Berkshire Pork Chops with Lemon, served with olive oil mashed potatoes. With Kathryn’s guidance, you’ll hone the essential skills needed to recreate these sophisticated yet approachable dishes at home.

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.

Embark on a culinary journey through Provence and the South of France with our Cordon Bleu-trained chef-owner Kathryn Joel. In our studio kitchen and summer patio, learn to master the grill as you create Provençal classics like Green Olive Tapenade on Crostini, Salade Niçoise with Ahi Tuna, Butterflied Grilled Leg of Lamb with Herbes de Provence, and Ratatouille combining fresh veggies and herbs sourced straight from the farmers' market. Finish on a sweet note with our Seasonal Fruit Tarte Tatin. Bring a date, a friend, your mom... or just yourself. Any which way, we promise you a fabulously delicious night out!

Join Kathryn Joel for a delicious Friday evening as we embark on a culinary exploration of the flavours of Tuscany. We’ll begin with the iconic Crostini Toscani, featuring a sumptuous chicken liver mousse infused with anchovy, caper and marsala, served on toasted bread. Next, enjoy a fresh and elegant salad of ripe pears, toasted walnuts and Pecorino, dressed with white balsamic and olive oil. Then we’ll head out to our patio BBQ to prepare Bistecca alla Fiorentina—porterhouse steaks, perfectly grilled and served with white beans gently simmered with sage, alongside pan-seared seasonal greens. And to finish, we’ll indulge in Cantuccini Toscani—almond biscotti paired with a glass of sweet wine—for a truly Tuscan finale. Join us for an unforgettable evening of regional Italian cooking!

Join Chef Owner Kathryn Joel on International Sushi Day 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 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 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.

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 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 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.

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 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 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 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 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.

Join Chef Owner Kathryn Joel for a Friday night cooking class celebrating the bold, comforting flavours of Italian-American cuisine. We’ll start with savoury stuffed mushrooms, then prepare Cioppino—a rich tomato-based seafood stew that originated in San Francisco in the late 1800s, created by Italian fishermen using the day’s catch. Served with garlic bread for soaking up every last drop, it’s a West Coast classic with Italian soul. Next, we’ll make Chicken Parmigiana, baked until golden and bubbling, and serve it with a fresh green salad. Then to finish, we’ll prepare a classic Tiramisu—a traditional Italian dessert that’s become a beloved staple across North America. Bring a date, a friend, your mom—or come solo and make new friends—as you join us for a relaxed and delicious evening of hands-on cooking and shared dining.

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.

Celebrate Father’s Day with Chef Owner Kathryn Joel in our in-person Hamburger Masterclass. Learn to make all the fixings for your homemade burgers from scratch. We’ll bake a batch of fresh burger buns, grind our own meat for patties—BBQ or pan-seared, your choice—and even try your hand at Smash Burgers. You’ll also make crispy fries, quick pickles, caramelized onions, and a tangy rhubarb ketchup to complete the ultimate burger experience. Treat the dads in your life (or yourself!) to a delicious and hands-on afternoon.

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.

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 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 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 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 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 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.