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.
Join Kathryn Joel and learn to make Sayyadieh, a deliciously spiced and fragrant combination of basmati rice with seafood, caramelized onions and fragrant spices. Translated as Fisherman's Catch, or Dish, Sayyadieh is reminiscent of Paella, though decidedly different. You can use your choice of seafood in your version, or like Kathryn use a firm white fish (either cod or halibut, depending on availability) combined with Argentinian wild shrimp. You could add or substitute squid, or use two types of white fish if you prefer!
Retro classics are all the rage, and Swedish meatballs are undeniably retro, and classic. In our class with Kathryn Joel you'll learn to make her recipe for Swedish Meatballs with a combination of beef and pork and serve them smothered in a creamy pan sauce, together with fluffy Mashed Potatoes and oven roasted Broccolini. We'll also make Sweden's beloved accompaniment, Lingonberry Sauce - but if you can't get your hands on lingonberries you can use cranberries instead!
Join Kathryn Joel and learn how to create your own Bento Box selection of Sushi Rolls and Tempura together with Spiced Edamame Beans. You'll prepare your rice before your class using Kathryn's pre-recorded instructional video. Then during the live and interactive portion of your class you'll use your rice to make some easy Maki rolls as well as Inside Out Rolls with your choice of fillings. You'll also prepare our Spiced Edamame and make our light and crispy Tempura Batter then use it to prepare a mixed selection of Veggies & Shrimp together with a dipping sauce. By the end of our class your Bento Box will be ready to serve, for your evening meal.
Easy to source and to cook, Arctic Char is a delicious option for a quick but elevated weeknight meal. Together with Chef Spencer Thompson, you'll learn to perfectly pan sear fillets of Arctic Char, and serve them with Warm Potatoes and a Bacon Vinaigrette. A favourite Market Fish special at The Marc restaurant in Edmonton, Spencer's Char is a guaranteed hit for a simply delicious and impressive meal.
In the depth of winter, who wouldn't want to escape to the Caribbean for a night? Let Chef Spencer Thompson transport you with your palate, with his island inspired Crab Cakes, served in a Coconut Lemongrass Broth with plantain Tostones and a Fennel-Carrot Slaw. You'll be glad you took the journey!
Join Chef Spencer Thompson for his first class at Get Cooking and learn how to make his delectably delicious Gnocchi Parisienne. Always a favourite on the menu at The Marc in Edmonton, Spencer's Gnocchi are served with a classic Mornay Sauce together with Sundried Tomatoes, Brussels Sprouts and Kale. Gnocchi Parisienne are made from choux pastry that is piped and poached, then finally pan-fried. So by the end of Spencer's class you'll have learned to make both Choux Pastry and Mornay Sauce, as well as Gnocchi Parisienne!
Take a trip to Tennessee with Cindy Lazarenko in her virtual cooking class on Nashville Fried Chicken. Together with Cindy you'll discover all the tips and tricks you need for dredging and frying your chicken pieces then finishing them with a spicy sauce, ready to serve with white bread and pickles, in true Nashville style. And while your chicken's frying, Cindy will walk you through making a side of garlicky green beans to serve with your spiced up fried chicken!
Inspired by the art of Vincent Van Gogh, Teri Culetto aka the Vineyard Baker launched the trend for Focaccia Bread Art using dough as her canvas in 2018. And now you can join Larry Harris, our own expert on doughs and breads, to learn how to create Bread Art in your home kitchen. Join Larry's virtual baking class to learn how to make a delicious fresh Focaccia, then paint a picture on your bread with a palette of fresh vegetables, herbs, seeds, and spices.
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 Chef Cyrilles Koppert and learn to prepare and serve the Netherlands' famed "Rice Table", an elaborate Indonesian meal adapted by the Dutch and including Rice served with up to 40 side dishes. Cyrilles which teach you how to make his Shrimp Nasi Goreng centerpiece as well as a selection of side dishes including Chicken Satay, a Gado-Gado Salad of blanched vegetables with a Peanut Sauce and Kroepoek shrimp chips. Plan to end your class with a festive meal for family and friends, or leftovers to take you through the week!
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 brown butter. And as a side dish you'll learn to make Spaetzle from scratch and serve it combined with wild mushrooms.
Join Chef Cyrilles Koppert to learn how to make his decadently delicious vegetarian French Onion Soup together with Potato & Duck Fat Buns. Cyrilles will walk you through how to prepare these two favourite menu items from his Edmonton restaurant, Partake and featured on The Big Bucket Food List with John Catucci. You'll learn how to caramelize your onions like a pro, then how to prepare your own hearty soup stock with your caramelized onions, topped with cheesy croutons, and with Cyrilles' duck fat enriched Potato Buns on the side. Plus if you want to make your own beef or veal stock for your soup, you can take Kathryn's free On-Demand class too.
Join Aditya Raghavan, our in-house expert on Indian cuisine, and learn how to prepare his classic Samosas, together with a Cilantro Chutney. Traditionally served as an afternoon snack with tea, Samosas are a favourite taste of Indian food for many. During his class Addie will share his recipe for potato and pea Samosas, and talk about seasonal variations too.
People say there are at least a hundred regional Biryanis across India. More typically made with meat, you'll find seafood biryanis in Goa and the south of India. In our online cooking class Aditya Raghavan, our expert on Indian food, will talk to you about the different types of Biryani that he has experience with in his travels across India. And together you'll make his recipe for this quick and easy Biryani with Prawns.
Lasagna is an all-time classic, and a winter comfort food favourite. But so often the result of your hard work in the kitchen is disappointing. Join Kathryn's virtual cooking class on how to make Bologna's beloved version of this Italian staple and we promise results that will wow your family and friends, and never underwhelm. You'll learn to make your own fresh pasta sheets that you'll blanche and layer them with our homemade 3-meat ragu and béchamel sauce, following the Bolognese style. We'll take a break while your Lasagna cooks then reconvene to toss together a fresh and delicious Italian Green Salad to serve on the side.
Join our dumpling expert Mai Nguyen for her virtual cooking class on how to make Har Gow. Also known as Crystal Dumplings because of their translucent wrappers, Har Gow are filled with Shrimp then steamed. During your online class Mai will walk you through making the wrappers and filling from scratch, then you'll stuff, fold, steam and serve your Har Gow with a sweet soy sauce.
Join Mai Nguyen to learn how to make your own homemade Potato Gnocchi. Mai will teach you her pro tips for keeping your Gnocchi light and airy, then show you how to serve them simply boiled, or pan fried and finished with an easy Tomato Sauce, or with Brown Butter - she'll teach you both to give you options!
Join our dumpling expert Mai Nguyen and learn how to make your own homemade Wonton Soup, using the classic Chinese combination of Pork & Shrimp filled Wontons served in a Chicken Broth. You'll use store-bought square Wonton wrappers to fill and fold your dumplings, and season your Chicken Broth with dried shrimp, ginger and soy. Then you'll put it all together in a deliciously steaming hot bowl of Wontons in Broth together with some Baby Bok Choy for a beautifully balanced bowl full of goodness, to enjoy for your evening meal.
Join Mai Nguyen for a taste of Vietnam with her virtual cooking class on how to prepare her mom's recipe for Banh Xeo, a crispy Vietnamese rice flour pancake filled with pork and seafood. 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 herbs and baby greens, dunked in a Nuoc Cham dipping sauce.
Tortellini en Brodo is an Italian classic. Join Mai Nguyen and learn how to make your own fresh pasta, as well as Mai's filling that combines pork shoulder with prosciutto and mortadella. Mai will get you folding and filling your Tortellini like a pro, before you serve them in a comforting shortcut chicken broth for your evening meal.
Let our dumpling expert Mai Nguyen whisk you away to Russia with her new class on how to make Pelmeni. Thought to have originated in Siberia or Ural, Pelmeni are meat-filled dumplings wrapped in a thinly rolled unleavened dough. Together with Mai you'll make your own dough then wrap it around a meat filling. Then you'll cook and serve your Pelmeni with melted butter, or optional sour cream or vinegar, for a delicious and comforting evening meal.
Steamed BBQ Pork Buns are a dim sum favourite, and a fun and tasty treat to make at home as well. Join our dumpling expert Mai Nguyen and learn how to make the yeasted dough, as well as your own home-made Char Siu. For a vegetarian option, Mai will show you how to fill your buns with marinated mushrooms too. We'll include a video on marinating your pork a day or two ahead, or you can use store bought Char Siu to fill your buns if you prefer. In the first half of your class, you'll get your pork into the oven and make your dough. Then while the dough is rising and the Char Siu roasting we'll take a coffee break, before reconvening to form, fill and steam our buns, just in time for your Sunday lunch!
Join Mai Nguyen and learn to make two quick and easy Thai faves. You'll start with a classic Tom Yum hot and sour soup, as you infuse aromatics into broth. Then you'll whip up a Rare Beef Salad too. By the end of class you'll have your fragrant and delicious Soup and Salad ready to go for a spiced up evening meal!
Do you love bagels like we love bagels? This Valentine's day weekend you can indulge your love for bagels by learning to make your own, together with our bread baking expert Larry Harris. Larry will take you through how to make your dough in the first half hour, then we'll take a 60 minute coffee break before we reconvene to shape, proof, boil and bake our deliciously chewy home-made bagels. You'll also make an everything bagel topping to finish your freshly baked bagels. Plus we'll look at how to serve our bagels with Cured Salmon and Cream Cheese, made by Kathryn & Addie in their complimentary classes.
Join Kathryn Joel to learn how to prepare Canada's beloved takeout fave, Ginger Beef, at home. A Canadian Chinese classic, Ginger Beef made its first appearance in Calgary, Alberta in the 1970's. Together with Kathryn, you'll begin your class with some essential knife skills as you learn how to slice your beef then julienne red peppers and carrots. Next you'll batter and fry your beef, and toss it together with your peppers and carrots in a sweet and spicy ginger sauce. As the class ends, you'll be ready to serve your homemade Ginger Beef, together with a bowl of steamed jasmine rice.
Our virtual class on 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. Perfectly easy 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!
Serving your own home-cured salmon is guaranteed to impress, and with our gin and beetroot infused cure you'll be adding an extra wow factor to this deceptively simple dish. What better way to indulge your love this Valentine's Day weekend? In her two-part class Kathryn Joel will teach you how to prepare your salmon cure, then you'll refrigerate your salmon and turn it once or twice before returning to part two of Kathryn's class to remove the cure and learn how to slice your deliciously prepared fish. We encourage you to join Aditya Raghavan for his class on Cream Cheese and Larry Harris for Bagels too, so you'll have the makings of a fabulous homemade version of Bagels with Cream Cheese & Lox to enjoy with your Valentine this year!
Celebrate the Valentine's Day weekend with Kathryn Joel as you learn to make Lobster Thermidor. A retro classic, Lobster Thermidor combines diced lobster meat with a creamy white wine sauce, scented with Tarragon then piled into lobster shells and grilled. You can purchase a pre-cooked lobster or learn to cook and break apart a live lobster with Kathryn for your Thermidor. One lobster is perfect for two! The ultimate date night indulgence, we'll serve our lobster with simply boiled then buttered new potatoes and a crisp green salad.
Nom Banh Chok epitomizes Cambodian cuisine, in a bowl! If you walk through the streets of Siem Riep in the morning you'll find these aromatic and delicious "breakfast" noodles being served in every street market. Join Cheata Nao and learn how to make this tasty noodle soup, with lemongrass, peanuts and coconut milk then finished with fresh vegetables and herbs. Trust us when we say - you’ll want to eat Cheata's noodles for breakfast, lunch, and dinner every day!
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 our Indian food expert Aditya Raghavan to learn how to make Pakoras. Addie's version of India's spiced vegetable fritters combines sliced onion and cauliflower in a chickpea flour batter. Deep fried then served with your choice of two chutneys (Tamarind & Date and Cilantro Mint) our Pakoras are perfect enjoyed as a snack, or an appetizer.
Prepped and cooked in well under an hour, Risotto is a delicious and deceptively simple dish and technique to add to your repertory of kitchen skills. Join Kathryn Joel to learn the essential steps in making risotto as she prepares one of our favourites, a Mushroom Risotto featuring a combination of pan seared mushrooms. Choose your 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.
Larry Harris makes good pretzels, and if you join his online class he'll teach you how to make fabulous home-made pretzels too! First Larry will walk you through how to make his yeasted Pretzel dough. Next, while your dough rises, you'll prepare either a lye or a baking soda solution (your choice) for dipping your pretzels so they take on their characteristic deep golden colour. Then as your pretzels bake, Larry will make his delicious Mustard Dipping Sauce, and we'll teach you how to make our decadent Beer Cheese Fondue for dunking those home baked pretzels too!
Originating in Piemonte in Italy, Agnolotti are made by piping the filling onto a sheet of pasta, then folding and pinching it to seal. Join Mai to learn how to make these popular pinched pasta pockets. You'll start by making your dough, then while it rests you'll prepare your Three Cheese filling. Next you'll roll out your dough (you'll need a pasta machine for this task) and pipe on your filling before you fold and seal your Agnolotti. Finally you'll cook up your stuffed pasta morsels to serve with a slow cooked Tomato Cream Sauce.
Join Mai Nguyen and learn to make Hand-Pulled Noodles, served with Cumin Spiced Lamb, or Beef. Popularized by Xi'an Famous Foods in New York, hand-pulled noodles are made with a wheat flour dough that is cut into strips then pulled into long noodles. While the dough can be made ahead, the noodles should be cooked as they are pulled. Mai will walk you through how to make the dough, then pull and cook your noodles. She'll also teach you how to make her Chili Oil and Stir Fried Cumin Lamb (or Beef) to serve together with your freshly pulled and cooked noodles.
Join our dumpling expert Mai Nguyen for her new class on how to make Momos. Originating in Tibet and Nepal, Momos are steamed dumplings that can be filled with meat, cheese or vegetables. Mai will be teaching you how to make her Momo dough, then making a Chicken and Veggie filling and a spicy Tomato Sauce for dipping. For a vegetarian option, Mai recommends substituting Beyond Meat for the chicken in her recipe.
Join our star baker Larry Harris to learn how to prepare and bake Sourdough loaves, at home! Making Sourdough is a multi-day process, so we're including a Pre-Recorded Class on how to make your Starter and Levain, as a supplement to your live and interactive class with Larry. Two weeks or more before your class, you'll use our pre-recorded video to create your own sourdough starter, and you'll learn how to feed it daily too. Next our video will walk you through how to prepare a Levain, the night before your class. Then in the live and interactive portion of your Sourdough class Larry will share his expertise as he takes you through the various stages of preparing a loaf using your starter. You'll complete several folds along with Larry, with ample time to ask questions as you do, then finish and bake your loaves with a recording of your class for reference, so you can refer back to the stages that Larry has walked you through in class.
Join our star baker Larry Harris to learn how to make Stroopwafels. Hailing from the Netherlands, Stroopwafels are delicious waffle biscuits, made from a yeasted dough and sliced open after they're cooked in a pizzelle or a waffle cone iron, then filled with a gooey caramel. During your virtual baking class Larry will walk you through how to make the yeast dough base for these deliciously crisp but chewy Dutch biscuits, then as the dough rises you'll make the classic caramel filling too. A delicious sweet treat, you can warm your stroopwafels over a cup of coffee so the caramel softens after they've cooled.
Join our expert on Indian cooking Aditya Raghavan for our virtual cooking class featuring Addie's deliciously slow cooked South Indian Pork Curry. Featuring a selection of slowly toasted spices, Addie's Pandi Curry comes from the state of Karnataka, where it is typically served with Rice Balls made from rice semolina. In the first hour of your online cooking class, you'll marinate your pork and get your curry started, then we'll leave it braising slowly before we come back to finish your curry, and make the Rice Balls as well as some simply stir fried Spinach to accompany (you can also serve your curry with plain Basmati Rice).
Join Aditya Raghavan, our in-house expert on Indian cuisine for his delicious virtual cooking class and Vegetarian menu, featuring homemade Paneer Cheese and a Chickpea Curry. You'll start your online cooking class making your own fresh Paneer then you'll use it to cook Saag Paneer, a classic dish of Paneer simmered in a spinach sauce. Then Addie will teach you his version of Chana Masala, a beloved curry of Chickpeas in a spiced tomato sauce. And to round out your menu, you'll make a Saffron Rice, the perfect accompaniment to Addie's dishes.
Parathas are an everyday food in many Indian households. Wholewheat flour flatbreads stuffed with a variety of stuffings, Parathas make for a delicious meal at any time of the day, and Aloo (Potato) Parathas are popular as a breakfast food in Northern India. In his virtual class, Aditya Raghavan will showcase Aloo (Potato) filled Parathas and also Minced Beef Stuffed Parathas, exploring the technical differences between the two as he does. He'll also teach you how to make make a quick Indian Carrot Pickle to serve with your Parathas, along with a dollop of tangy yogurt on the side.
Join Kathryn for her online cooking class and take a voyage to the Caribbean, with your palate! Our Jamaican Curry sauce begins with Kathryn's homemade Jamaican Curry Powder, then it's spiced up with Scotch Bonnet Chilies. You'll use your sauce to braise a combination of chicken with potatoes and carrots, then serve it with Rice & Beans, for a satisfying and easy to make weekday meal.
Join Mai Nguyen for her online cooking class on how to make Japanese Katsu Curry. Mai will walk you through how to make your Katsu curry sauce using a combination of veggies as well as Japanese Curry Cubes. Then she'll combine it with deliciously crisp Panko Crumb breaded Pork Loin, served in a perfectly presented bowl with Rice and a Shaved Cabbage Salad. Mai will be using pork for her Curry, but you can use Chicken Thighs if you prefer.
If you love Pad Thai, but don't know how to make it, consider joining our virtual cooking class to learn how! Kathryn will be making her Pad Thai with Wild Argentinian Shrimp, and talking to you about alternatives too, including the classic with dried shrimp, or versions with chicken, beef or pork. And during our online cooking class we'll be discussing how to make your Pad Thai Vegetarian or Vegan too.
As easy to make as they are delicious, Ricotta Gnocchi are an all time favourite in our virtual cooking classes. Join Kathryn for her online cooking class and learn how to make your own Ricotta Gnocchi. Our class starts with how to make the Gnocchi dough, and how to roll and cut it. Then you'll learn to make our fast and easy Melted Cherry Tomato Sauce with just tomatoes, olive oil and fresh basil. And of course we'll walk you through how to cook, sauce and serve your gnocchi, or how to freeze them and cook them from frozen.
January 4th is National Spaghetti Day! So we're celebrating with our Spaghetti Al Limone with Shrimp, a classic combo of spaghetti finished with shrimp in a buttery lemon and herb white wine sauce. To turn this simple but elegant pasta into a full meal, we'll toss together a quick and easy shaved fennel salad, plus some home made garlic bread to serve on the side.
Join our Indian food expert Aditya Raghavan and learn to make his Mum's recipe for Lentil Spinach Curry. This traditional, homestyle curry of yellow mung beans and spinach is a food memory from Addie's childhood, and also showcases how a busy weekday meal can be made delicious, and full of nutrition. Together with Addie you'll stew the spinach and cook a side dish of stir-fried green beans. Your curry can be served with rice, or your choice of starch (think brown rice, quinoa, etc). Addie will also teach you how to make fresh ghee (clarified butter), an essential flourish to this humble meal.
Join Cheese Maker Aditya Raghavan and learn how to make Crescenza (aka Stracchino). This fresh and spreadable rindless cheese originates in the Italian Alps, and can be served plated with a salad, on a pizza, in a sandwich or stirred into a risotto. In the first half hour of Addie's virtual cheese-making class you'll heat your milk and add your rennet, then we'll take a 45 minute coffee break before we reconvene to finish the cheese-making process. Addie will take you through all of the stages of making this delicious cheese, including cutting the curds and draining your cheese, then after 4 to 5 hours you'll salt then refrigerate it overnight until it's ready to serve, the next day (you'll have your class recording to refer back to as you finish your cheese through the day). While you make your cheese, you'll also learn to make Piadina flatbreads, and how to serve them as they do in Lombardy, filled with Prosciutto, Tomatoes and your home-made Crescenza Cheese. So once your cheese is ready you'll be able to whip up and grill some Piadina for your lunch or supper, using your homemade flatbreads.
Join Aditya Raghavan for this Indian Chinese favourite of cauliflower, cooked Manchurian style. The tradition of fusing Indian spices and ingredients with Chinese sauces and techniques goes back to Kolkata in the 1700's, when Chinese immigrant restaurateurs adapted their cooking to suit their Indian patrons' tastes. Join Addie's online cooking class and learn how to create your own combo plate of Gobi (Cauliflower) Manchurian and Vegetable Fried Rice, together with a Green Chili & Vinegar Condiment.
Join Mai Nguyen for her brand new class on how to prepare Kimbap. These delicious Korean Rice Rolls are reminiscent of 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. Mai will walk you through how to prepare the rice and all of the essential fillings, as well as teach you her recipes for Bulgogi and Marinated Mushrooms, in case you prefer a vegetarian roll. Next you'll roll it all up in seaweed to serve, sliced into bite-sized slices, for your evening meal.
Join Mai Nguyen on a journey to central Vietnam with her recipe for Bun Bo Hue. Unlike Pho, which typically relies on a single protein, Bun Bo Hue combines both beef and pork bones for its characteristically spicy broth, which is enhanced with both shrimp paste and lemongrass for its fragrance and punch. You'll start your online cooking class making the broth, which we'll make in an instant pot so it's ready to eat for your dinner: but if you'd rather cook it slowly on the stove you can finish your Bun Bo Hue the next day. Then we'll take a break from our class while the broth is cooking before we come back to finish our soup so it's ready in time for dinner.
Join Mai Nguyen and learn to make your own Beef Pho, at home. Mai's popular Pho class starts with the broth, which you'll make in an instant pot so it's ready to eat for your dinner. But if you'd rather cook your broth slowly on the stove, you can finish your Pho the next day instead. We'll take a break from our class while our broth is cooking then return to finish it with sliced beef and garnishes just in time for your evening supper.
Join Mai Nguyen to learn how to make her Argentinian Beef Empanadas. These hand-sized pies are found all over South America, though they're thought to have their origins in Argentina. Together with Mai, you'll learn to make the pastry first, then while it rests you'll make Mai's flavourful beef filling. Finally, while your hand pies are baking, you'll cook up a delicious Sofrito Dipping Sauce, the perfect accompaniment to your flavourful home-made pies.
Join our Cheese Making expert Aditya Raghavan and learn how to make your own fresh Mozzarella, at home. In the first half-hour of Addie's virtual cheese-making class you'll heat your milk and add your rennet, then we'll take a 45 minute coffee break before we reconvene to continue with the cheese-making process. While you make your cheese, you'll also learn to prep and prepare a delicious Panzanella, with sourdough and veggies tossed with torn mozzarella - you can cook along with store-bought cheese, or make your Panzanella after the class once your own mozzarella is ready to serve!
Join British expat Elyse Chatterton to learn how to make her Mince Pies. A Christmas favourite in the UK, Elyse's festive pies are made with her easy Shortcrust Pastry and filled with store-bought mincemeat, amped up with extra brandy and fruit. You'll learn to top them with pastry stars, or frangipane. Then while they're baking we'll stir up a batch of aromatically spiced Mulled Wine, the perfect tipple to enjoy with your delicious Mince Pies.
Just in time for your holiday parties, the recipes in Kathryn Joel's class on Puff Pastry Basics are designed for easy entertaining. Using store-bought all butter puff, you'll learn to whip up a Caramelized Onion & Goat's Cheese Tart that you can cut up to serve as Canapés, or enjoy in heartier slices for dinner or lunch. Next we'll assemble a tray of Cheese Straws, elevated with a twist of prosciutto and aged cheese. Then you'll learn to make Palmiers, both savoury and sweet. A classic French pastry bite, Palmiers are guaranteed to capture your heart.
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.
A beloved French Canadian Christmas Eve staple, Tourtière is a winter comfort food classic. Join Aditya Raghavan to learn our recipe for this seasonal fave, of aromatically spiced pork and beef wrapped up in a Shortcrust Pastry crust. You'll start your class making pastry, and while it rests you'll make your meat filling. Then once your Tourtière is in the oven, Addie will teach you how to make your own Fruit Ketchup, using Saskatoon Berries, Rhubarb, or your fruit of choice.
Cioppino is an Italian American classic, a seafood stew from San Francisco featuring the catch of the day cooked in a tomato and wine sauce. This hearty and delicious seafood stew is as perfect for a Friday night date night as it is for a family meal. Join Kathryn Joel and together you'll prepare your choice of seafood (we'll be using clams or mussels, crab meat, scallops, shrimp and cod) and serve them in a tomato stew, fragrant with fresh fennel and herbs. We'll elevate our Cioppino by pan-searing our scallops, shrimp and cod to serve atop our seafood stew. Plus we'll be making Garlic Bread, another American classic and perfect for dunking in our finished dish.
If you're looking to elevate your dessert game, then we have the class for you! Cyrilles Koppert specializes in French Bistro classics at Partake in Edmonton, and his Crème Brûlées and Chocolate Mousses are divine. So who better to walk you through how to make these two delightfully decadent and crowd pleasing desserts? Cyrilles will teach you to prepare and bake your own Crème Brûlée custard pots, and while they bake he'll walk you through his classic recipe for Chocolate Mousse too. Then he'll show you how to brûlée your custards for a perfect crack when you dig in with your spoon. Cyriles will be discussing seasonal twists and variations, and by the end of your class you'll be armed with new skills and techniques, and the confidence to make these seemingly formidable desserts on your own, at home.
If you love Italian cooking, and crave new recipes for classic comfort foods, join Kathryn Joel for her newest class on Chicken Cacciatore (hunter style). You'll start your class learning how to break down a whole chicken, or you can use pre-portioned pieces if you prefer. Then you'll braise your chicken in tomatoes and wine with peppers, mushrooms and herbs. While your Cacciatore is braising, you'll make a delicious appie of White Beans with Fried Sage, served on Crostini. Plus you'll learn to prepare Polenta to serve with your Cacciatore.