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🌎 Happy Earth Day 🌍 In celebration we’re s

🌎 Happy Earth Day 🌍 In celebration we’re sharing some memories of a few of the Farm Tours & Dinners that Get Cooking has collaborated on over the years. We are so proud to be Albertans and to be able to work with some of the amazing producers who tend this land. Featured here are @myprairiegardens in Bon Accord, @tangleridgeranch in Thorsby and Coen Farm in Ferintosh. And we are excitedly planning Get Cooking at Prairie Gardens this July and August: keep your eyes peeled for classes and experiences at the Farm this summer! Photos by @smcrory.photography @photoksquare and @jensgerbitz.

This is Addie @bigaddie teaching Malabar Parottas,

This is Addie @bigaddie teaching Malabar Parottas, virtually, served with a bowl of his South Indian take on Mulligatawny Soup. The first in our series of Flatbread & Soup classes with Addie and @kathryn.joel: join us next time on May 16th for Freekeh & Chicken Meatball Soup with Pita Breads. And for more South Indian cooking with Addie check out his class this coming Sunday on Beef Ularthiyartu for an elevated but approachable look at this uniquely delicious Keralan speciality. #linkinbio👉💻

We launched our cookbook club series this winter w

We launched our cookbook club series this winter with 3 classes filled with Palestinian recipes from the pages of “Falastin” by @sami_tamimi and @tara.wigley. Here are a few pictures from our classes, including (in order) Open Cauliflower Pies, Labneh Balls, Yogurt Roasted Cauliflower with Quick Pickles, Warm Hummus with Eggplant, Kubbeh and Mejadra. It was a delicious experience and inspired our upcoming series of classes on Palestinian Mezze starting with next Tuesday’s Warm Hummus topped with Eggplant, or Kofta (the Eggplant option is pictured). We hope that you will join us for some Palestinian Mezze, or for our upcoming Book Club exploring Thai food from the pages of “Maenam” by @chefangusan. #linkinbio👉💻

Mai @maicaroon has been teaching Beef Pho classes

Mai @maicaroon has been teaching Beef Pho classes at Get Cooking since 2019: in person; and now virtually (pictured). And next Saturday April 17 she’ll be teaching her first class on Pho Ga (Chicken Pho) virtually. There are a few spots left if you’d like to cook along with Mai. #linkinbio👉💻

Back in February we held a virtual class on how to

Back in February we held a virtual class on how to butcher a whole Beef Tenderloin then what to do with it. It sold out fast so we’ve added it again this Saturday April 10th, there are a few spaces left. @elysechatt will show you how to break down a whole tenderloin, and @kathryn.joel will teach you how to prepare and cook your own Beef Wellington, a Steak Tartare, and how to pan sear Steak Medallions then make an easy Mushroom Pan Sauce. We invite you to join us! #linkinbio👉💻

A Good Friday essential, Hot Cross Buns. A taste o

A Good Friday essential, Hot Cross Buns. A taste of UK tradition at today’s class with @kathryn.joel and @elysechatt. We love to share our food stories and memories with you!

Coming up in April we have two Dumplings classes f

Coming up in April we have two Dumplings classes for you to choose from with our own @masterchefcda Back to Win contestant @maicaroon. On April 3rd join Mai for an advanced dumplings class making Sheng Jian Bao (pan fried soup dumplings). Or on the 8th for a more basic skills class you can try your hand at Mai’s Shrimp Wontons. Either way, you’re in for a delicious experience. Pictured are a few of Mai’s dumplings, from previous virtual classes.

We’re very happy to have the amazing Mai Nguyen

We’re very happy to have the amazing Mai Nguyen @maicaroon teaching some of our virtual fresh pasta classes this Spring. You can join her to make these Malloreddus alla Campidanese on June 8th. But why wait until then? When you can sign up for her April 1st Egg Yolk Raviolo class too?!

Today @bigaddie taught Fish Molee with a Kohlrabi

Today @bigaddie taught Fish Molee with a Kohlrabi & Dried Shrimp Thoran for the last in his Winter Series of virtual classes on South Indian Cuisine. Addie cooked with Icelandic Cod from @oceanodysseyyeg. If you’re hankering for a taste of Addie’s South Indian cooking sign up for his Goan Shrimp Recheado Sandwich class tomorrow at 11.30am. And check out our Spring classes including Addie’s series on Indian Fine Dining and Indian Chinese, and his classes on Dosas, Samosas, Butter Chicken and more!

In celebration of #internationalwomensday here are

In celebration of #internationalwomensday here are just a few images of some of the incredible women I am lucky enough to know, and work with. These are the women of Get Cooking. My colleagues. My friends.

@shelaghthur I have no picture. If I did you would be here too.

1. Me and Elyse. She’s teaching I’m assisting. 5 years working together I hope for many more.

2. Elyse and her son Harry at a Prairie Gardens farm dinner. This picture speaks volumes to me about women, work, and family.

3. Mai Nguyen. This image of Mai, lovely in every way, gives me joy.

4. Marissa Cheng. The sweetness of that smile says it all. Marissa is my rock.

5. Rowena San Diego. One of the hardest working kindest women I know. I am blessed.

6. Tam Andersen. Tam’s passion and creativity shine. And her belief in me makes me humble.

7. Cindy Lazarenko. So lovely so kind so loved. Thank you Cindy for your beautiful presence.

8. Kim Theoret. My friend. My light. This picture - I love this picture.

9. And 10. Elyse. 🙏❤️

In celebration of Canada’s Agriculture Day we’

In celebration of Canada’s Agriculture Day we’re remembering our August 2020 @openfarmdays Farm Dinner at @myprairiegardens with these lovely images from @photoksquare. The photos include our guests on a tour of the Farm; @kathryn.joel and @elysechatt at the Grill; and a favourite image celebrating our unique Community and Taste of Place is our Cheese course including Addie’s @fjcheese Cornish Yarg with Alberta grown @myprairiegardens Figs and our Alberta Nettle Honey. We’re getting excited for this year’s growing season and more Farm to Fork collaborations to come. They are in the works for the summer of 2021.

Next Wednesday @kathryn.joel is teaching Gnocchi P

Next Wednesday @kathryn.joel is teaching Gnocchi Parisienne (virtually) and @cindy_lazarenko is hosting. We’ll be making a quick Ground Lamb Ragu to serve with our Choux Pastry Gnocchi. There are a few spaces left if you’d like to join us. #linkinbio👉💻

We are very happy to have the lovely and talented

We are very happy to have the lovely and talented @maicaroon as one of our regular instructors at Get Cooking. And excited to watch her compete on @masterchefcda Back to Win tonight. Tune in to CTV to cheer her on! Here she is teaching a virtual class on Cavatelli with a Sardinian Meat Sauce. You can sign up to join her next time, on March 4th.

This Winter we’ve been teaching a series of Gree

This Winter we’ve been teaching a series of Greek classes. On March 3rd @kathryn.joel will be teaching these Cast Iron Seared Lamb Chops, with White Beans and a Fennel Tzatziki. The Spanakopita and Tomato Fritters are from our class earlier this month. If you’re dreaming of warmer climes, join us on our trip to Greece, there are spaces left on March 3rd.

We love seafood at Get Cooking. And get excited ab

We love seafood at Get Cooking. And get excited about sharing our recipes, and working with seafood from local fishmongers @oceanodysseyyeg. New for 2021 we added a Fish Friday series and for the winter months we’re featuring Shellfish. Still to come, are our classes with @kathryn.joel on Thai Inspired Mussels (Feb 19) and Spaghetti alla Vongole (March 19). And why not pick up a Get Cooking Gift Certificate and gift a virtual cooking class to your loved one this Valentine’s Day? Then join us together for a Date Night of cooking for two.

Whether you’re a committed Vegan, or simply expa

Whether you’re a committed Vegan, or simply expanding your plant based repertoire, next Wednesday’s virtual Vegan Sausage class with @cindy_lazarenko is a delicious opportunity to cook along with us. Cindy uses Vital Wheat Gluten in her tasty meatless sausages, and serves them classically with Caramelized Onions & a Vegan Mash. #linkinbio👉💻

I recently visited @chatsworth_farm in Vermilion,

I recently visited @chatsworth_farm in Vermilion, for a walking tour of the farm with Charlotte Wasylik. And I came home with these beautiful eggs. Freshly laid by the Wasylik’s amazing heritage breed hens. Also pictured are a few turkeys and some very handsome Roosters including a Cuckoo Lavender Orpington and an Easter Egger. If you’d like to try some of their eggs, beef, lamb and more, check out their website and place an order: next delivery in Edmonton is February 20th (their Valentine’s Day Brunch Bags are sold out).

This Thursday we’re teaching a Pasta Basics clas

This Thursday we’re teaching a Pasta Basics class on Ravioli. I’ll be making an egg yolk enriched pasta dough and a winter squash filling for our Ravioli, that we’ll finish with a hand chopped Parsley & Walnut Sauce.
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If you received a discount code from purchasing a class bundle, this is a great opportunity to use it as we have spots still available!
Drop into our DM’s and we can email you the link to our class calendar.

Meet Elyse @elysechatt, our in-house Butcher. Here

Meet Elyse @elysechatt, our in-house Butcher. Here she is after breaking down two Turkeys for a Thanksgiving class last October: we roasted the breasts and ballotined the legs. And she’s with me on Saturday at 4pm MT for our class on Chicken - Butchery and Cookery! Elyse will be teaching you how to segment and bone your own chickens, then we’ll use the bones for Stock, a whole bird for a Ballotine and two breasts for Chicken Kiev. There are 4 spaces left, grab them while you can.

Ricotta Gnocchi are a favourite in our kitchen. If

Ricotta Gnocchi are a favourite in our kitchen. If you haven’t made them, join next Wednesday’s class! It’s the first in our Gnocchi Winter series - you can book all three for a discounted fourth class. Or book each class individually. See you there!

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"This was a great cooking class — perfect for me, someone who is not very experienced. Kathryn was very engaging and I feel confident about trying these recipes on my own."

Robyn Jacobsen

"Kathryn is indefatigable. Her knowledge, energy, and interest in her students and classes enthuses you to go home and stretch your boundaries in the kitchen."

Dave Olson