Do you love Pad Thai like we love Pad Thai? Kathryn's online Pad Thai class is always a favourite so we're bringing it back for the Spring of 2023. Join Kathryn and learn to make her Pad Thai with Shrimp. If you prefer to use chicken, beef or pork we'll talk about substitutions too. Or you can keep your Pad Thai Vegetarian or Vegan using Vegetarian Fish Sauce and Mushrooms.
Join Kathryn Joel online and learn to pan sear Arctic Char fillets (or you can substitute salmon) and serve them atop a Ragu of Potato, Tomato & Pancetta. Add some green beans blanched then finished in butter to end your class with a deliciously balanced Sunday evening meal.
Pull out your wok and join Cheata Nao for this classic Cambodian stir fry dish. You'll learn to sauté thinly sliced beef in a rich soy sauce gravy, then serve it atop a platter of lettuce, onions, tomatoes and cucumbers with a zippy lime pepper dipping sauce on the side. Traditionally served at weddings, this simple and tasty stir fry has become a staple weekday dish in every Cambodian household. Now you can make it a staple in your household too!
Join Kathryn Joel online and learn to make Fideuà, a Valencian seafood and pasta combo that's similar to paella but made with pasta instead of rice. Together with Kathryn you'll learn to toast Fideos (or you can use cappellini) then you'll cook your toasted pasta in our homemade seafood broth and finish it with a selection of seafood including squid, mussels and shrimp. You'll serve your Fideuà with a dollop of Aioli, and perhaps a glass of wine!
A Good Friday tradition in the UK, Hot Cross Buns are a fabulous annual treat. Join Kathryn Joel online as she shares her recipe for Hot Cross Buns together with her food memories of growing up in the UK. Together with Kathryn you'll bake your own Easter weekend sweet buns, a delicious alternative to store bought. In your first session of today's online baking class you'll learn how to mix, knead and rise your dough. Then you'll take a 90 minute break before rejoining your class to finish and bake your Buns. While your dough is on its second rise we'll make the paste for forming the crosses. Then once the buns are finished rising we'll pipe on the crosses and pop them in the oven. Finally, while our Hot Cross Buns are baking, we'll make some flavoured butters to serve with our finished buns, then finally we'll finish them with a sugar and water glaze while they're hot from the oven.
Kimbap (Korean Rice Rolls) are similar to Sushi, yet quite different. The rice in Kimbap is seasoned with sesame oil, then rolled up in seaweed with sautéed carrots, spinach, pickled radish and omelette strips together with a selection of other fillings, including Bulgogi Beef. Join Kathryn Joel online and learn how to prepare the rice and all of the essential fillings, as well as how to marinate and pan fry Bulgogi Beef, or Marinated Mushrooms if you prefer a vegetarian roll. Then you'll roll it all up in seaweed to serve, sliced into bite-sized slices, for your evening meal.
Join Kathryn Joel online to learn how to make her Gnocchi Verdi, combining ricotta cheese and parmesan with eggs, flour, spinach and herbs for a light and fluffy green gnocchi, deliciously served with a Brown Sage Butter. A tasty twist on Kathryn's ever popular Ricotta Gnocchi, you'll be delighted by this tasty and colourful variation of this popular hand made pasta.
Humbly delicious, Shepherd's Pie is a British comfort food fave. Topped with creamy mashed potatoes, a true Shepherd's Pie combines ground lamb with veggies in a flavourful gravy. Join Kathryn Joel in person, and you can choose to make her Shepherd's Pie the British way with lamb or make a Cottage Pie instead, substituting beef for the lamb in Kathryn's recipe. Then once your pie is made and in the oven we'll make a batch of Lemon Possets, deceptively simple set custards made with just lemon, sugar and cream. Plus we'll oven roast some brussels sprouts just in time to serve with our fabulous Shepherd's Pie. And if meal prep is a goal for you, consider doubling the batch and making one pie to eat and another to freeze.
Join Kathryn Joel online for a taste of Vietnamese street food as you learn to make Banh Xeo, a crispy Vietnamese rice and mung bean batter pancake, filled with pork belly, bean sprouts and shrimp. You can wrap your Banh Xeo in a rice paper wrapper street food style, or eat it as it comes. Either way you'll enjoy it with handfuls of aromatic Vietnamese mixed herbs, dunked in a Nuoc Cham dipping sauce.
In the run up to St. Patrick's Day, we're going Irish with our Drunken Mussels cooked in Cider, with Bacon and Leeks. Plus we're making our homemade Soda Bread for dunking in the delicious broth. Join Kathryn Joel online for this taste of the Emerald Isle, and enjoy a delicious bowl of Mussels with Soda Bread for your Sunday meal.
Get out your woks and join Kathryn Joel for her brand new online class on how to make Pad See Ew. A delicious combination of fresh rice noodles wok fried with sliced beef and gai lan, Pad See Ew is a favourite on the streets of Thailand. You can substitute chicken, pork or tofu for the beef in our recipe if you prefer. Either way we promise you a delicious meal, enhanced with our homemade Chili Vinegar and Pickled Chilis too!
Join Kathryn Joel online and learn how to make your own homemade Fish Cakes using a flaky white fish such as cod or haddock, cooked in milk then bound with potatoes and egg before being breaded and pan fried. Plus to go with your fish cakes, you'll also make a Tartar Sauce, and Fennel & Apple Slaw.
Join Kathryn Joel for her online class on how to make Chicken Parmigiana, a beloved Italian-American combination of breaded chicken breast, tomato sauce and cheese. You can serve your Chicken Parmesan as it comes, atop spaghetti or in a sandwich if you prefer! We'll be serving ours plated, with a green salad on the side.
Khao Soi Kai, a specialty of Chiang Mai in Northern Thailand, combines chicken drumsticks and noodles in a fragrant coconut curry broth that is topped with fried noodles, and served with Nham Phrik Phao chile paste. Together with Kathryn Joel you'll start your online class making a freshly pounded curry paste then you'll use it to prepare your coconut curry broth. Next you'll cook chicken drumsticks in your curry as you prepare the noodles and accompaniments, so you'll be ready to assemble your noodle bowls once the chicken is cooked through and ready to serve.
Join Kathryn Joel online and learn to make two of her favourite gourmet comfort food dishes. Together with Kathryn you'll learn to prepare her Oven Roasted Tomato Soup and Smoked Ham Hock Mac and Cheese, both featured in our popular in-person gourmet comfort foods class. You'll start your ham hocks cooking before the start of class then together with Kathryn pull the meat and combine it with melted cherry tomatoes and cooked pasta, all bound together in a sumptuous cheese sauce then topped with a gremolata crumb and baked. Then while your Mac and Cheese is in the oven you'll make a pot of our Roasted Tomato Soup, the perfect starter for your decadently delicious Sunday meal.
If you're looking for a recipe to prepare for your Valentine this year, we've got you covered with our fabulous Lobster Risotto. Join Kathryn Joel for her online class and you'll learn to cook and break down a live lobster, then use it to prepare a deliciously impressive Risotto, lovingly stirred and finished with your freshly cooked lobster. (If cooking a live lobster isn't for you, then you can use a pre-cooked lobster or frozen tails or lobster meat instead.)
Join Kathryn Joel online and learn to prepare her version of Hainan Chicken Rice. A favourite in Singapore and throughout SE Asia, Hainan Chicken Rice originated in the kitchens of Chinese immigrants from Hainan in Southern China. Together with Kathryn you'll gently poach a whole chicken with aromatics, then use the scented broth as both an accompaniment and to cook the rice, that is enriched with rendered chicken fat. Our homemade accompaniments include Sweet Soy Sauce, Chili Sauce and Ginger Green Onion Sauce.
Join Kathryn Joel for this online class and learn how to make her recipe for Seafood Chowder. Inspired by time spent at her parents' home in Nova Scotia, Kathryn's Chowder combines scallops, mussels and halibut cheeks with potatoes and leeks in a creamy seafood broth. Together with Kathryn you'll learn to combine your own favourite seafood combo in this delicious and substantial chowder, and enjoy it for your evening meal.
Join Kathryn Joel for our online class and learn how to make her version of this iconic Southern specialty. Traditionally a breakfast dish, we like our Shrimp & Grits for dinner too! So we'll be cooking up a pot of white corn grits then enriching them with cheese and cream to serve with a Creole Shrimp Sauce of shrimp sautéed with (optional) bacon, green peppers and tomatoes, perfect for your week night meal.
Risotto is delicious, and a deceptively simple dish and technique to add to your repertory of kitchen skills. Join Kathryn Joel and learn the essential steps in making a perfect risotto as she prepares one of our favourites, a Mushroom Risotto featuring a combination of wild and domestic mushrooms. Choose your own favourite mushrooms, from Oysters to Wild, and learn to clean, slice and sear them then add them to your creamily delicious and cheesy Risotto for an earthy and satisfying weeknight meal.
Get out your woks and cook along with Kathryn Joel during her online class on Kung Pao Chicken. We'll also be woking up a Sichuan Cucumber Salad and some Stir Fried Eggplant to serve along with our Kung Pao Chicken, so you can choose to make one dish, or two, or all three!
Immerse yourself in the kitchen with Kathryn Joel for an afternoon of Portuguese food, as you learn to make three of her favourite Portuguese specialties. Together with Kathryn you'll make Portugal's beloved Pasteis De Nata, aka Custard Tarts. Served at breakfast in Portugal, you can break the rules and enjoy them at dinner time too! Plus we'll make a batch of Salt Cod Fritters as well as our homemade Piri Piri Sauce to serve with them. Then we'll pan sear some Rib Eye Steaks and top them with Refogado for our main course of Bife à Cebolada (onion smothered steak).
Join Kathryn Joel for this online class and learn to make a Red Mole Sauce from scratch, then use it to braise whole turkey breasts that you'll serve for your evening meal, together with Mexican Green Rice. Combining chilis, seeds and spices in a perfectly delicious blend, our Mole Poblano is finished with a hint of chocolate that adds complexity and nuance. Plus we'll teach you how to use up your leftover Turkey and Mole Sauce to make Mole Enchiladas too!
Join Kathryn Joel in person for a fabulous night of finger foods! Guaranteed to elevate your party menus this holiday season, you'll learn to prepare a full menu of party bites including Blinis with Smoked Salmon & Crème Fraiche, Beef Tartare on Crostini with Fried Quail's Eggs, Puff Pastry Palmiers (both savoury and sweet), Scallop Ceviche Spoons, Buttermilk Corn Cakes with Chipotle Shrimp, Peking Duck Breast Pancakes, Pressed Flamed Sushi and Bourbon Chocolate Truffles. Then since we're celebrating the holidays we'll be including some delicious sparkling wine pairings introduced by WSET wine educator Cheata Nao, to complement your canapés (non-alcoholic alternatives are available on request).
Join Kathryn Joel for her online class and you'll learn how to French trim, herb crust and roast a Rack of Lamb to medium rare perfection. Ideal for a date night or a celebratory or festive meal, we'll serve our lamb with thyme scented Smashed Celeriac and Pan Seared Brussels Sprouts too.
Join Kathryn Joel for this online class and you'll learn how to prep and cook Duck Breasts with an Orange Pan Sauce for Kathryn's easy to execute version of Duck à l'Orange. Perfect for a Date Night or a festive celebration but simple enough for a week night meal, we'll elevate our plate with a sumptuous Parsnip Purée and some buttered green beans.
Join Kathryn Joel and learn to make both Savoury and Sweet Crêpes following French tradition. First we'll make two batters, one savoury and one sweet. Then we'll make a ham and mushroom filling, bound with a bechamel sauce, to fill our savoury crêpes. Once we've cooked and filled our Ham & Cheese Crêpes and popped them in the oven to finish, we'll make our sweet crêpes and use them to prepare Crêpes Suzette, a true retro fave.
Join Kathryn to learn how to make her Semolina Honey Cake. This delicious cake features a yogurt and almond enriched semolina cake batter that produces a light, moist cake that is always a favourite at Get Cooking. Finished with a Lemon Honey Syrup, we serve our cake topped with Pistachios and a dollop of sweetened yogurt.
Thailand's Jungle Curry is herbaceous and packed with flavour. Made with broth instead of coconut milk, this deliciously spicy and aromatic curry includes Thai eggplants and other veggies combined with chicken or pork. We'll be using chicken but giving you options too. Join Kathryn Joel and learn to make this delicious Northern Thai favourite from scratch, at home.
Join Kathryn Joel and learn to make her recipe for France's classic Poulet à la Moutarde, aka Chicken Dijonnaise. Together you'll sauté bone-in chicken thighs then make a luscious white wine and cream braising sauce that you'll finish with Dijon Mustard and Herbs, to serve with an easy Rice Pilaf and buttered Green Beans.
Tiramisù is an Italian classic. Our version features an egg yolk enriched mascarpone custard, flavoured with Marsala then layered with rum and coffee soaked biscuits, dusted with cocoa powder and shavings of dark chocolate. Have we got you drooling yet? Join Kathryn Joel, and learn to satisfy your Tiramisù craving!
Sticky Toffee Pudding, a very British comfort food classic, is one of Get Cooking's favourite winter desserts. Known in Australia and New Zealand as Sticky Date Pudding, a true Sticky Toffee Pudding batter contains chopped up dates, and once it's baked it's soaked in a delightfully sweet Hot Toffee Sauce. Together with Kathryn you'll learn to make this sumptuous sponge cake, then while it bakes make the Hot Toffee Sauce as well as a Vanilla Custard, a favourite addition to this beloved dish.
Beef Wellington is a French classic, as perfect for a special date as it is for an elegant dinner party. Join Kathryn Joel for her virtual cooking class and learn how to prepare your own Beef Wellington from scratch. We'll take you through how to make a duxelles of mushrooms and wrap it up inside a layer of prosciutto around pan-seared beef tenderloin. Then you'll roll your beef parcel in puff pastry and roast it to perfection. Meanwhile you'll make Kathryn's favourite accompaniments: Pan-Seared Brussels Sprouts; Celeriac Purée; and a Red Wine Sauce. Our Beef Wellington class is packed with techniques, tips and skills, and guaranteed to enhance your knowledge and your proficiency reading and cooking from intermediate and advanced recipes. Plus if you'd like to make your own beef or veal stock for your sauce, you can follow along with Kathryn's free on-demand class on how to make stock as well.
Join Kathryn Joel and learn to make one of her favourite recipes, a tray bake of Chicken Thighs with Porcini Mushrooms, Potatoes & Rosemary, all roasted together with White Wine. The result is moist juicy chicken roasted to mahogany perfection, with a sumptuous pan sauce that we'll finish with some butter to serve together with our Roasted Chicken Thigsh and some braised Winter Greens. While the Chicken is roasting we'll whip up a Bruschetta of Borlotti Beans with Melted Tomatoes, so you have an appie to enjoy while you cook too.
Squid is a favourite ingredient in the Get Cooking kitchen, and an affordable alternative that is too often over-looked. Braised slowly, the result is meltingly tender and utterly delicious. Join Kathryn Joel and learn to stuff whole squid tubes with the chopped tentacle meat, combined with breadcrumbs and herbs, then braise them slowly in a tomato and white wine sauce. While our squid is braising we'll stir up a batch of soft polenta to accompany, and learn how to chill and grill any leftover polenta too.
Let the heady perfume of the Spice Trail transport you to the markets of Marrakesh as you learn to prepare simple but delicious mezze, couscous and a tagine. We'll be using cumin, coriander, cinnamon, ginger, saffron and more, as we show you how to bring the flavours of North Africa into your own home kitchen, starting with our Mezze selection of Beetroot & Orange Salad, Moroccan Spiced Carrot Dip and Baba Ganoush. Next we'll be making Spinach & Feta Briouats (Moroccan spiced Filo Triangles), finished with a Harissa Yogurt Sauce, and finally a classic Tagine of Chicken with Preserved Lemons & Green Olives to serve with Couscous.
Join Chef Cyrilles Koppert and learn to make Schnitzel, a comfort food classic and beloved menu item from his former restaurant Manor Bistro in Edmonton. Austrian Wiener Schnitzel is made with pounded veal cutlets, but Cyrilles' more German version of Schnitzel uses pork or chicken, breaded and fried then served with a wild mushroom cream sauce. You'll also learn to make Spaetzle from scratch, to serve alongside your Schnitzel with Mushroom Sauce!
Join Kathryn Joel for her virtual class celebrating the taste of Thailand with this in-depth look at how to make Thai curry paste from scratch and use it to create a fragrantly aromatic Red Thai Chicken Curry. We'll be incorporating knife skills into tonight's class as we slice and dice, then focusing on how to season our curry sauce to create a balanced flavour marrying Sweet, Sour, Salt, Bitter and Hot in perfect harmony. Then we'll serve our curry simply, with steamed jasmine rice.
Coq au Vin is a French Bistro classic, and always a favourite at Get Cooking. Join Kathryn Joel for her online class and you'll learn to make this favourite French braise, then serve it with a lusciously creamy Pommes Purée. Throughout the class Kathryn will share her tips and tricks, while discussing the intricacies and subtleties of French culinary technique.
Join Chef Levi Biddlecombe for this online class and you'll learn to make his Asian Fusion Gochujang Shrimp Tacos with Mango Jalapeño Salsa, plus a Kimchi Guacamole to enjoy with chips while you cook! Levi's recipes perfectly fuse the flavours of Korea and Mexico adding some serious wow factor to this easy to prepare dish.
Indulge the chocaholic in you with this newest online class with Kathryn Joel as you learn to make a sumptuous Flourless Chocolate Cake, finished with a Chocolate Ganache. Then while the cake is baking, we'll whip up some Dark Chocolate Truffles and learn how to flavour them with your favourite spirit (we're going with Bourbon) and roll them in cocoa to finish.
We're delighted to welcome Chef Levi Biddlecombe to teach this online intro to the principles of fermentation. During his class, Levi will walk you through how to make Kimchi and Sauerkraut and also how to start a Sourdough Starter. He'll also discuss with you how variations on the basic principals of these three preparations can take your culinary knowledge to the next level. We'll send you instructions on salting the Napa Cabbage for your Kimchi the night before your class so you're all set to get started with your delicious fermentation projects along with Levi.
Our virtual class on how to make Beef Stroganoff is a nostalgic homage to a retro classic. Together with Kathryn Joel you'll slice and sear your beef then make your sauce with sautéed onions and mushrooms, enriched with sour cream and seasoned with paprika, lemon and herbs. Then you'll serve your Stroganoff with buttered egg noodles and a side of Roasted Broccoli. Easy enough for a busy weeknight meal, Beef Stroganoff is a crowd pleaser too, and a tasty entrée for a dinner party or a date night treat!
Join Kathryn Joel and learn to prepare two of her favourite Thanksgiving treats. We'll send you instructions on how to prep your own pumpkin purée before you start the class, then together we'll make Kathryn's Pumpkin Cheesecake, a delicious alternative to the usual Pumpkin Pie. While the cheesecake is baking we'll whip up some fabulous Sweet Potato Biscuits, scented with sage to perfectly complement your Thanksgiving meal. Plus we'll finish with a delicious Caramel Pecan Sauce, the perfect accompaniment for your fragrantly spiced Cheesecake.
Chicken Scarpariello is an American Italian classic featuring chicken, sausage and potatoes braised with sweet and pickled peppers in a vinegary sweet sour sauce. Perfect for a weeknight meal, this rustically delicious combo is guaranteed to please.
Join Kathryn Joel for our Tuesday evening online pizza party, and you'll start your class making her Neapolitan style pizza dough. Then while the dough is rising you'll make an easy Tomato Sauce and Italian spiced Sausage Meat plus we'll prep up a selection of our favourite toppings so that once the dough is risen we're ready to roll, top and bake our pizzas just in time for dinner!
Join Kathryn Joel for this online class and learn to make two of her favourite Moroccan dips. We'll be whipping up a deliciously spiced Carrot Dip flavoured with Harissa Sauce. We'll make the Harissa Sauce too, or you can use store bought. Then we'll make a roasted Eggplant Dip (aka Baba Ganoush) and some oven toasted Pita Chips to go with your fabulous and aromatic dips. Plus now that you're in the mood for Moroccan, why not come back at 4pm and learn to make Kathryn's Chicken, Preserved Lemon & Green Olive Tagine!
Join Kathryn Joel for this online class and learn how to make Morocco's classic and delicious Tagine of Chicken with Preserved Lemons & Green Olives. Together with Kathryn you'll learn to prepare this fragrant and unique stew, and serve it with a Herbed Couscous and Moroccan Spiced Roasted Carrots. Plus while your tagine is cooking, we'll look at how to make your own preserved lemons too.
Join Kathryn Joel's online class on how to cook Mussels in a Thai Inspired Coconut Broth, and learn how to clean your mussels then steam them in a coconut broth infused with a stir-fried paste of Thai aromatics. Plus we'll stir fry greens in oyster sauce and cook up some jasmine rice too, to turn your quick and easy bowl of mussels into a complete evening meal.
Join Kathryn Joel and learn how to make your own Sushi Rolls at home. Making the rice takes some time, so you'll prepare it before your class using Kathryn's pre-recorded instructional video. Then during the live and interactive portion of your class you'll prep your fillings then use your rice to make some easy Maki rolls as well as Inside Out Rolls with your choice of fillings and garnishes. You'll also prepare our Spiced Edamame and a delicious Cabbage & Carrot Salad to enjoy with your Sushi for your Sunday evening meal.
Join Kathryn for her virtual class and learn how to make our simplest egg pasta dough with just whole eggs and flour. During your class you'll learn how to make, roll and cut your own fresh pasta with a pasta machine, or by hand. You'll also learn to make Kathryn's Pesto Sauce, always perfect for a quick and easy fresh pasta dinner at home. Plus of course we'll walk you through how to cook, sauce and serve your pasta together with potatoes and green beans, Genovese style!
Do you love Pad Thai like we love Pad Thai? Kathryn's online Pad Thai class is always a favourite so we're bringing it back as we launch our fall 2022 schedule of virtual classes. Join Kathryn and learn to make her Pad Thai with Shrimp. If you prefer to use chicken, beef or pork we'll talk about substiutions too. Or you can keep your Pad Thai Vegetarian or Vegan using Vegetarian Fish Sauce and Mushrooms.
Join Kathryn Joel for this very seasonal online class and learn to make two favourite "upside down" desserts. We'll start with a Plum Upside Down Cake featuring lightly caramelized plums atop a moist and delicious sponge cake. Then while it's baking we'll make France's classic Tarte Tatin of Caramelized Apples on a Puff Pastry Base. Plus we'll whip up a Chantilly Cream to enjoy with both of these scrumptious desserts after they're cooked with the fruit on bottom, then flipped upside down to serve!
Join Kathryn Joel and learn to make a classic Southern Gumbo with Chicken, Sausage, Shrimp and Okra. Kathryn will walk you through how to prepare a dark brown Roux, essential to any Gumbo, then you'll pan sear your proteins and combine them in this delicious stew. Plus while the gumbo cooks, we'll whip up a batch of Pimento Cheese as a quick and easy appie to enjoy while you cook, and steam a pot of rice to serve with our Gumbo!
Join Kathryn Joel for our newest class on how to make Shrimp Burgers and Po' Boys and you'll learn how to make and fry her delicious breaded shrimp patties, to serve on buns (or with a salad!) topped with your our homemade Tartar Sauce. Plus you'll learn to make Kathryn's Louisiana style Po' Boys with either shucked oysters or shrimp. We'll be using French bread rolls for our Po' Boys and making a classic New Orleans Remoulade Sauce, but you can use your Tartar Sauce for an equally delicious variation on the classic.
Join Kathryn for this very seasonal online class on how to make two of our favourite recipes featuring fresh summer cherries. You'll start the class making a yeasted dough for our Focaccia with Cherries, then while the dough is rising you'll learn to make Kathryn's New York style Cheese Cake too. We'll take a 30 minute break during our Focaccia's second rise, after we top it with Cherries, then reconvene while we bake our Focaccia and make a Brandied Cherry Sauce to serve atop our Cheese Cake!
Join Aditya Raghavan and learn to make Stuffed Paratha flatbreads then enjoy them for your Saturday lunch. Beloved in India, Parathas are wholewheat flour flatbreads that can be stuffed with a variety of fillings, and make for a delicious meal at any time of the day. Together with Addie you'll learn to make Aloo (Potato) Parathas, which are popular as a breakfast food in Northern India, as well as Minced Beef Stuffed Parathas. Plus you'll learn to make an Indian Quick Pickle, a Chutney and a fresh and tangy Raita, all typical accompaniments for this popular pan-fried filled bread.
Fire up your grills and join Kathryn Joel as you learn to make her version of Portugal's beloved Piri Piri Chicken, together with Grilled Potato Wedges and a Tomato & Mint Salad. We'll show you how to use your choice of chicken legs or spatchcocked game hens, and grill them to perfection. Finished with a basting of homemade Piri Piri Sauce, our Piri Piri Chicken is guaranteed to have you coming back for seconds!
Join Kathryn Joel for a Greek-inspired summer meal. Together you'll prepare a classic Greek Roasted Pepper & Feta Dip, as well as Shrimp with Orzo & Feta, combining pan-seared shrimp with orzo pasta, feta, spinach, tomato and herbs. Kathryn's simple but delicious recipe is as perfect for a weeknight meal as it is for entertaining, and can be served either warm or at room temperature.
Join us for our July edition of our online Taco Tuesday class and learn to make Grilled Skirt Steak Tacos with Kathryn Joel. During your online cooking class you'll learn how to cook your steak on the grill, and how to prepare two salsas to serve with your steak: one Red; the other Green. We'll walk you through our favourite garnishes and show you how to assemble a perfectly beautiful and delicious Taco using your grilled Steak and two salsas on warmed corn tortillas.
Do you love a BBQ? Brisket? And Bourbon?! We're combining all three for this Friday night summer BBQ class on our patio with BBQ expert Russell Bird (owner of You Need a Barbecue in Sherwood Park) and Whisky and Bourbon expert Graham Usher (owner of Whisky Drop here in Edmonton). Russell will teach you how to trim, inject, season and smoke Beef Brisket perfectly, plus he'll add his expertise as our own Kathryn Joel walks you through the rest of our multi-course menu of BBQ faves. Plus Graham will mix up a welcome cocktail to enjoy with your when you arrive, then talk you through tasting the selection of Bourbons he has chosen to complement our meal. The menu (following) is subject to change based on availability of ingredients: SMOKED BUFFALO CHICKEN WINGS | BLUE CHEESE DIP (arrival appie); GRILLED OYSTERS | CHIPOTLE BOURBON BUTTER; HOT SMOKED SALMON | PEACH | GRILLED ENDIVE; SMOKED BRISKET | SMOKED MAC 'N CHEESE | GREENS; NECTARINE RASPBERRY UPSIDE DOWN CAKE; DARK CHOCOLATE TRUFFLE (petit fours). Gratuity is included in the price, spaces are limited.
Join Kathryn for her online class on Tuna Niçoise, a Provençal summer classic combining new potatoes, green beans, tomatoes and boiled eggs with tuna, all dressed with an olive oil vinaigrette. In our elegant take on this regional French dish we use locally grown cherry tomatoes, lightly grilled ahi tuna, and quail's eggs cooked so that the yolk is still a little soft. Then our dressing blends summer herbs and a hint of anchovy with olive oil and lemon for a light kiss of summer flavour.
Join Kathryn Joel for this online class and learn how to make your own homemade Pita Bread flatbreads, together with Swordfish and Lamb Souvlaki Skewers. You'll start your class making the dough for your pita breads, then we'll marinate and prepare our swordfish and lamb skewers (you can substitute alternative proteins) and whip up Tahini and Tzatziki Sauces and a Green Salad. Finally we'll cook our skewers on the grill, sharing grilling tips and tricks as we do, so they're ready to serve for dinner with our Green Salad and Pita Breads.
Perfect for a summer meal on your patio or deck this summer, Mai Nguyen's Grilled Salmon Salad Rolls are her fusion take on a Vietnamese classic. Join Mai for this Virtual Cooking Class and learn how to marinade and grill your salmon then wrap it in rice papers with veggies, herbs and aromatics. Then you'll enjoy your Salad Rolls with Nuoc Cham and Peanut Dipping Sauces.
Ploughman's Lunch is a British Classic, a cold plate of Bread & Butter, Cheese and a Pickle or Chutney. Join Kathryn Joel and Elyse Chatterton and learn how to make our take on a Ploughman's Lunch, starting with Elyse's Savoury Scones, flavoured with Cheddar & Chives. Then Kathryn will teach you how to make a Fresh Herb Butter and a very seasonal Rhubarb & Onion Chutney too. We'll finish our plate with some locally cured ham, and of course a hunk of British Cheddar Cheese!
Join Kathryn Joel for our Taco Tuesday online class, and learn how to make your own Grilled Shrimp Tacos, at home. Kathryn will show you how to grill marinated and skewered shrimp perfectly, to serve on warmed corn tortillas. And to accompany our grilled shrimp she’ll be whipping up a tangy lime slaw and a spicy tomatillo salsa too. Plus we’ll walk you through our favourite complementary garnishes, then how to assemble a perfectly beautiful and delicious Taco. And to sip with your Tacos, Elyse Chatterton will be shaking up a delicious Margarita too.
Do you love Green Onion Cakes? You’re not alone! Green Onion Cakes are a beloved staple here in Edmonton, so popular that there has even been a movement to name them our official dish. We're delighted and inspired by Green Onion Cakes Man Siu To, who popularised Green Onion Cakes in Edmonton. You can sample Siu's onion cakes if you live here too. Or for a homemade backyard treat this summer, join Elyse and learn how to make your own, in our ever popular Green Onion Cakes online cooking class.
Join Mai Nguyen for a taste of Vietnam with this online class on Bun Thit Nuong - Vermicelli Bowls topped with Lemongrass Marinated and Grilled Beef, served with aromatics and Nuoc Cham. Mai will walk you through preparing and presenting a beautiful bowl of Rice Noodles and Beef. Together you'll marinate the beef, make a Nuoc Cham dipping sauce, prepare the accompaniments and garnishes and cook your beef perfectly on the grill before assembling your bowls, just in time for supper.
Join Kathryn Joel on a culinary journey to the isles of Greece with her online cooking class on how to prepare her Greek Meatballs, stuffed with Feta and served with a Chopped Greek Salad and Tzatziki Sauce. (DIETARY CONSIDERATIONS: THIS CLASS IS GLUTEN FREE)
Join our dumpling pro Mai Nguyen for her online class on how to make traditional Japanese Pork Gyoza. You'll learn to make Mai's pork gyoza filling as well as six different ways to wrap and fold these delicious morsels. Plus Mai will teach you an easy dipping sauce and how to cook your home-made dumplings too. If learning to fold dumplings is on your bucket list, this class is the perfect intro!
Here in Alberta it's Asparagus season, and the sight of asparagus in our farmers' markets heralds the beginning of the spring season for us cooks. Join Kathryn Joel for the first in her new series of online classes on seasonal Italian cooking and learn to use this favourite spring vegetable in three classic Italian preparations. We'll start with asparagus crostini before moving on to a quick and easy pasta, then we'll finish the class with a lovingly stirred asparagus risotto! (DIETARY CONSIDERATIONS: THIS CLASS IS VEGETARIAN)
Baja Fish Tacos originated in Baja California, influenced by the community of Japanese fishermen who made the region their home in the 1950's and 60's. The fish is fried in a tempura style batter, then wrapped in a soft corn tortilla together with cabbage slaw and crema. Join Kathryn for her online cooking class and learn how to make our recipe for this Taco Tuesday fave, finished with lime crema and pickled red onions according to a recipe shared by our friend Chef Israel Alvarez Molina of MaiiZ in Victoria. And if you like a Margarita with your Tacos, you're in safe hands: host Elyse Chatterton will be sharing a recipe for a favourite Margarita to sip on, as you cook. (DIETARY CONSIDERATIONS: THIS CLASS IS PESCETARIAN)
Join Mai Nguyen's online cooking class for a taste of Vietnamese street food, as you learn to prepare her Lemongrass Pork Banh Mi. You'll start your class learning how to make your own Lemongrass Pork as well as some quick pickles and Vietnamese mayonnaise to finish your banh mi. Then you'll slice up the cooked pork to serve in your baguette sandwiches, together with Pickled Carrot & Daikon, Cucumber, Jalapeño, Cilantro and Mayonnaise.
Cambodian Congee has its roots in the Toechew/Chinese migration into Southeast Asia. Called Babaw in Cambodia, it has since become a staple. Join Cambodian food lover Cheata Nao and learn her family's recipe for this beloved dish. Cheata's congee broth is simply flavoured with chicken, lime leaves, garlic and lemongrass. Then the toppings take her Congee to the next level! Shredded chicken and sautéed mushrooms are combined with fried garlic and shallots together with hot sauce, vinegar and fresh herbs to transform this simple meal of rice porridge into an aromatic, hearty meal. (DIETARY CONSIDERATIONS: THIS CLASS IS GLUTEN FREE)
Join Kathryn Joel and Larry Harris for this virtual cooking and baking class on how to make your own Burgers and Buns, together with homemade condiments. Larry will kick things off as he walks you through how to make his light and airy burger bun dough, then while your dough is rising and the buns are baking Kathryn will teach you how to grind steak trimmings from your local butcher and how to shape it into burgers. Plus you'll learn to make your own Rhubarb Ketchup and Quick Pickles to serve with your burgers too. Then we'll explore how to pan sear or grill a perfectly cooked and juicy burger to enjoy for your Sunday meal, sandwiched deliciously in your own homemade Burger Buns, together with the condiments you've made!
Babka, a braided sweet yeast bread that originated in the Jewish communities of Eastern Europe, was popularized by it's appearance in the 1994 Dinner Party episode of Seinfeld. Typically flavoured with either chocolate or cinnamon, other flavours include sweet cheese and apple. Join our baking pro Larry Harris and learn to make his Chocolate Hazelnut version. Together with Larry, you'll prepare your dough then fill, roll and twist it into a loaf tin for baking, and finally finish it with a sweet honey syrup. (DIETARY RESTRICTIONS: THIS CLASS IS VEGETARIAN)
Overcooked chicken is what we have become used to, so when we experience a perfectly cooked moist and juicy bird, it's a revelation. In our class on How to Roast a Chicken, Kathryn Joel will walk you through prepping, roasting, resting and carving a 4 lb chicken, perfect for a meal for four. And we promise that it won't be dry! You'll also learn to make a pan sauce, and a Farro Risotto to serve on the side.
Join Kathryn Joel's online cooking class on Spaghetti alle Vongole and learn how to clean then cook clams perfectly, in our deliciously buttery white wine sauce. We'll be using Black (Squid Ink) Spaghetti for our dish, but the choice of spaghetti is yours. And to round out your meal we'll teach you how to prepare a shaved fennel salad, with walnuts and parmesan too. You'll do all your prep with us during your class so there's nothing to do in advance, except shop. And once your class is done you can sit down to enjoy your delicious seafood dinner, with a glass of wine if you like!
Join Kathryn Joel for a trip to Provence with her online class on how to make Fougasse and Bourride. Fougasse is a lattice-shaped Provençal flat bread that can be made plain, or flavoured with with herbs, olives or anchovies. It's perfect to serve with Bourride, a Provençal seafood soup of white fish and shrimp, scented with saffron and thickened with Aioli. Together, our Fougasse and Bourride make for a deliciously "gourmet" Saturday supper!
Our Friday night Chef's Table classes are perfect for a date night, time out with friends or for flying solo! For tonight's class you'll experience a Taste of India with Aditya Raghavan, with a cocktail demo by Warren Johnston too. You'll start your night with Warren's demo and welcome drink, to enjoy with an arrival appetizer of Onion Bhajis served with an aromatic Chutney. Then Addie will get you making your own Parathas stuffed with a beef filling and served with an Indian Carrot Pickle and Raita. And since learning how to make Butter Chicken is on most of our bucket lists, we'll be making Butter Chicken too, together with Aloo Gobi and Saffron Rice. Then in case you still have an appetite, you'll end the night with dessert, that we'll prepare for you before your class. Your Get Cooking Chef's Table experience includes your welcome drink, appetizer and dessert, and a meal of what you cook plus non-alcoholic beverages. A selection of wines and beers is available for pre-order or on the night.
Join our dumpling pro Mai Nguyen for her online cooking class on how to make Sheng Jian Bao pan-fried soup dumplings - not to be confused with Shanghai soup dumplings! During your class Mai will take you through making the wrappers and the pork filling then stuffing, folding, pan frying and serving your dumplings, sprinkled with green onions and sesame seeds, together with a dipping sauce. Sheng Jian Bao wrappers are made with a yeasted dough, so to allow for rising time we'll take a 30 minute break once our dough is made, then come back to make and cook our dumplings.
Our Friday night Chef's Table classes are perfect for a date night, time out with friends or for flying solo! For tonight's class we're taking a trip to Mexico with Kathryn Joel. Your journey begins with a classic Margarita and a welcome appie of Esquites, a beloved street food fave combining corn with a lime mayo and Mexican Cotija cheese. Then you'll gather around our Chef's Table as we cook up a menu starting with an Aguachile of shrimp marinated in lime with chiles and cucumber. Next up are Tostadas de Tinga de Pollo, crispy tortillas topped with a black bean purée and poached and pulled chicken bound in an aromatic chipotle chili and tomato sauce. Then you'll be building your own Steak Tacos, with seared steak and two salsas, one red and one green! And in case you still have an appetite, you'll end the night with dessert, that we'll prepare for you before your class. Your Get Cooking Chef's Table experience includes your welcome drink, appetizer and dessert, and a meal of what you cook plus non-alcoholic beverages. A selection of wines and beers is available for pre-order or on the night.
We're excited to welcome Chef Spencer Thompson back to our studio for his newest class on Pan-Seared Scallops with Sauce Aigre-Douce. Spencer's Scallops are an all-time favourite at The Marc restaurant here in Edmonton, and we're delighted to have him on hand to share his pro tips on how to perfectly sear scallops to serve with this fragrant "sweet and sour" sauce. Together with Spencer you'll also prepare a Celeriac Purée and Roasted Pears, Carrots & Butternut Squash to serve with your scallops, then finish your plate with (optional) Crispy Pancetta and peppery Greens.
Join Mai Nguyen for her virtual cooking class on Niku (Beef) Udon and you’ll learn to make her Dashi Broth, then build your udon bowl using store-bought udon noodles topped with your dashi broth and finished with hot pot style sliced beef and a softly boiled egg. To complement your Udon you’ll also learn to make a Tempura of Vegetables & Shrimp!
Join dumpling pro Mai Nguyen for this new online class and learn how to make your own Chinese Curry Beef Buns. Mai's delicious buns are made with a soft yeasted dough and stuffed with beef that's curried with onions, garlic and spices. In the first part of Mai's two-part class you'll start the yeasted dough for your buns, and get your filling going. Then we'll break for an hour while the dough rises, before we reconvene to form, fill and bake our buns.
Join our in-house butcher Elyse Chatterton and learn how to grind your meat, then flavour it up to stuff your own home-made sausages. Together we'll mix up a selection of sausage stuffings before filling them into natural casings. Elyse will be walking you through her pro tips on how to make sausages with or without equipment, and sharing with you her advice on the best equipment to invest in for home sausage-making. You'll also learn to cook your sausages perfectly since we'll be enjoying Sausage Sandwiches for our lunch, and sending you home with your extras too. Your Get Cooking experience includes an arrival appetizer and a meal of what you cook plus non-alcoholic beverages. A selection of wines and beers is available for pre-order or on the day.
Join Mai Nguyen for this tasty class on how to make Bao Sandwiches, from scratch. Together with Mai you'll learn how to make and steam your own Bao Buns and how to prepare two different fillings too. During your class Mai will walk you through making your own Bao dough then how to roll it into buns and how to steam them. And you'll learn how to marinate and roast pork shoulder for Mai's Char Siu filling as well as how to fry up a batch of Shrimp for a decadently delicious Peaches & Shrimp filling. Your Get Cooking experience includes an arrival appetizer and a meal of what you cook plus non-alcoholic beverages. A selection of wines and beers is available for pre-order or on the night.
Join Kathryn Joel and Elyse Chatterton for our hands-on class on how to make your own sushi rolls, and learn how to make our fail-proof sushi rice as well as how to roll it into some easy sushi rolls using a selection of fillings. During your class you'll learn to make basic Maki Rolls, Uramaki (Inside-Out) Rolls, Temaki Cones and Gunkan Maki too. Your Get Cooking experience includes an arrival appetizer and a meal of what you cook plus non-alcoholic beverages. A selection of wines and beers is available for pre-order or on the night.
In our online class on Seafood Paella Kathryn Joel will take you through every step on the road to achieving perfectly cooked rice and seafood as you master the skills needed to cook this fabulous one-pot meal at home. We'll discuss the types of paella rice available as well as choices in seafood. Our Paella will feature Clams, Squid, Shrimp and Veggies, plus we'll discuss adding Cuttlefish Ink for an Arroz Negro. If you'd like to add Chorizo, that's an option too! While your paella cooks you'll also learn to throw together a couple of quick and easy (and optional) tapas.
Join Mai Nguyen for her online cooking class and learn how to make your own Katsu Sandos, together with a Japanese inspired Ginger & Sesame Salad. Together with Mai you’ll learn how to bread and fry pork cutlets then serve them sandwiched in white (Shokupan) bread with shredded cabbage and a homemade Katsu Sauce. If you'd like to make your own Shokupan for Mai's class, consider joining Larry Harris for his Shokupan class on Sunday April 24th as well.
April 14th is Cambodian New Year. So we asked Cheata Nao, our expert on Cambodian food and culture, to celebrate with this online class on Cambodian party bites. Together with Cheata you'll learn to put a Cambodian twist on some familiar appetizer faves. Get ready to add a new spring roll recipe to your repertoire, to learn how to make a traditional aromatic lemongrass paste for marinating skewers, and how to take your wing game to the next level with Cheata's family recipe. If you have ever wanted to explore Cambodian food, then this is the perfect class: you'll learn to prepare multiple dishes as you celebrate the Cambodian New Year!
The flavours and techniques of the Japanese kitchen are our inspiration for this newest class with baking pro Larry Harris. Shokupan is a deliciously light and fluffy Japanese milk bread, that stays fresh for longer than French or Italian milk breads because of the Yudane method of combining bread flour with boiling water to gelatinise its starch. The night before your class you'll combine your flour and boiling water. Then during the class you'll prepare your yeasted dough together with Larry before taking a one-hour coffee break while it rises. Our class will reconvene so you can divide and shape your dough, then give it a second rise before baking it off. And as an extra treat, between rising and baking times you'll learn to make Larry's Japanese inspired Green Tea Madeleines too! We encourage you to join us again on Wednesday April 27th for Mai Nguyen's class on Katsu Sandos, since they're made with Shokupan bread!
Hot Cross Buns are a Good Friday tradition, so we've added this class so you can learn to bake your own Easter weekend sweet buns as an alternative to store bought this year. In your first session of Larry Harris's online baking class you'll learn how to mix, knead and rise your dough. Then you'll take a break and rejoin your class with Larry two hours later to finish and bake your Buns. While your dough is on its second rise we'll make the paste for forming the crosses. Then once the buns are finished rising we'll pipe on the crosses and pop them in the oven. Finally, while our Hot Cross Buns are baking, we'll make a flavoured butter to serve with our finished buns, then we'll finish them with a glaze while they're hot from the oven.
Join our star baker Larry Harris and learn to make his version of a classic Black Forest Cake. Together with Larry you'll make your chocolate cake batter then pour it into prepared tins to bake in your oven. While your cakes are baking then cooling you'll prep some freshly whipped cream and a homemade cherry filling, and learn to shave chocolate for finishing your cake too. Then you'll put it all together as you learn to decorate your cake, with Larry's pro tips and expertise to encourage and inspire you!
Join our cheese expert Aditya Raghavan, owner and cheese maker at Fleur Jaune Cheese, for his live and interactive online class on how to make and cook Halloumi as well as how to make fresh Ricotta from the Halloumi whey. A semi-hard unripened cheese that originated in Cyprus, Halloumi is popular throughout the Eastern Mediterranean and beyond. Its high melt point makes it ideal for grilling and frying. Together with Addie you'll learn how to make your own Halloumi and Ricotta, as well as how to make Addie's Halloumi au Poivre, a vegetarian riff on Steak au Poivre. Then after the class we will share the class recording with you, so you can finish and cook your cheese at your leisure, with 7 days' access to the recording for reference.
This St. Patrick's Day, join Kathryn Joel and learn to prepare her very Irish recipe for pan-seared Salmon with Colcannon. We'll pair our salmon with an Irish Whiskey and Kathryn will share stories and memories of Ireland with you as we cook.
Join Mai Nguyen for this new class and learn to make her version of Korea's Japchae sweet potato noodles, served with Kalbi Beef Short Ribs. Mai will walk you through marinating and searing your beef short ribs (you can substitute mushrooms for a vegetarian version if you prefer) as well as prepping and stir frying the veggies for your Japchae noodles. Plus you'll prepare two favourite banchan (side dishes): Marinated Cucumbers; and Pickled Daikon.
Join Kathryn Joel for her online class on how to make deep fried or oven fried Sweet Potato Fries, with a Jamaican Jerk twist. We'll teach you how to prepare your fries either way, then serve them with a complimentary Yogurt Dipping Sauce. Start your afternoon with our Jamaican Fries, then come back for our Jamaican Chicken Curry at 4pm for a full day of Caribbean inspired cuisine.
Join Kathryn Joel and learn to make our Palestinian inspired Cauliflower Cumin Fritters, served with a Mint Yogurt Sauce. Our fritters are the perfect start to a day of Palestinian inspired food, if you join Kathryn's class on how to make Sayyadieh (Fisherman's Dish) too.
Join our bread baking pro Larry Harris for this new class and learn to make your own Malasadas. Originating in Portugal, Malasadas are similar to doughnuts but without the hole, and made from a yeasted dough flavoured with lemon zest then fried and tossed in sugar. Nowadays the trend for custard filled Malasadas began in Hawaii, where Malasadas are filled with tropically flavoured custard creams - Malasadas were brought to Hawaii in the 1800's by Portuguese labourers working in Hawaii's sugarcane plantations. In Larry's class you'll learn to make your Malasadas filled with a lemon flavoured cream.