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In-Person
In
Person
In-Person
July 15, 2022 6:00 PM
3 - 4 hours
Live Class
On-Demand Class
$ 175.00 CAD
plus tax
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.
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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.
Do you find yourself with leftover turkey after thanksgiving every year? Would you like an easy but delicious new way to use it up? This year, instead of making yet another dry and unsatisfying turkey sandwich, why not join Kathryn for her class on how to use up those leftovers in a Turkey & Ham Pie topped with Duchess Potatoes. Together you'll make a creamy velouté sauce with leftover Turkey Stock (or chicken stock will do too). Then you'll combine the sauce with diced turkey and ham and pile it into a pie dish, then top it with piped Duchess Potatoes and bake it until it's bubbling and golden, and ready to serve!
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.
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