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In-Person
August 20, 2022 10:00 AM
Aditya Raghavan
Aug 20 & 21 10am-4pm
Live Class
On-Demand Class
$ 225.00 CAD
plus tax
We're excited to introduce our first ever Cheese-Making Bootcamp, with our resident cheesemaker Aditya Raghavan. Join Addie for 2 in-depth days as we immerse you in the skills and techniques you need to start cheese-making at home. On DAY 1 (Saturday August 20th from 10am to 3/4pm) you'll learn to make your own Mozzarella, which we'll use on Pizzas for a delicious lunch on our patio on DAY 2. Plus we'll start work on homemade Yogurt and Cream Cheese, enjoy a lunch of Bagels with Addies's own Cream Cheese and our House-Cured Salmon, then finish the day with a Cheese Tasting and discussion of the history of cheese-making and a run-down on different styles of cheese. On DAY 2 (Sunday August 21st from 10am to 3/4pm) we'll turn our Yogurt into Labneh, finish our Cream Cheese with herbs, and make Halloumi and Ricotta too. Plus we'll be making pizzas with Saturday's Mozzarella for lunch, frying up some Halloumi for an end-of-day snack, and sending you home with the Cream Cheese we made as well as the Cultures and Rennet you need to get you started making cheeses on your own!
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When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel in-person for this seasonal class featuring a menu of Truffled Squash Soup, Beef Wellington and Red Wine Poached Pears. Beef Wellington is a French classic, and simple to prepare once you know how. Served with buttered Savoy Cabbage, Celeriac Purée and a Red Wine Sauce, our Beef Wellington is a perfectly seasonal and delicious indulgence, and our Squash Soup and Poached Pears round out and elevate the menu deliciously. You'll leave your class armed with a bevvy of pro tips and techniques and all set to recreate Kathryn's recipes on your own at home.
Discover the heart of South Indian cuisine with our Indian cuisine expert, Parinita Salian Crasta. Learn the art of preparing Dosas, savoury pancakes made from fermented rice and lentil batter, and master the delicate, fluffy Kerala Appams. Pari will generously share traditional techniques and essential tips to ensure you achieve the most flavorful results. Not only that, but you'll also be guided in preparing an aromatic coconut milk based Vegetable Ishtu(Stew), the perfect accompaniment to your Appam, and a delectable Potato Masala filling and coconut chutney for the Dosas. Whether you're a seasoned chef or a kitchen novice, this class promises to elevate your cooking skills and immerse you in the rich food traditions of South India.
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