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December 16, 2021 6:00 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join our cheese expert Aditya Raghavan for this very seasonal class on cheesy appies. Addie will walk you through how to make a classic Cheese Fondue, and talk about variations to the classic too. He'll also teach you how to bake Brie, in a cast iron pan, and guide you through the perfect condiments to serve with it. Then you'll learn to bread and fry Taleggio, and serve it with truffle scented honey. And as if that's not enough cheese for you, you'll learn to make an elegant canapé of blue cheese stuffed figs, wrapped in bacon and roasted, too. You'll end your class with new recipes and skills to add to your repertory for both holiday entertaining, and après-ski. Plus you'll have a very cheesy meal to enjoy if you cook along with Addie!
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Ingredients, Cheese Fondue: garlic, dry white wine, cornstarch, kirsch, Emmenthaler, Gruyere, to serve: french bread, and sliced apples and/or pears
Ingredients, Baked Brie With Mushrooms and Peppers: brie, grapeseed oil or other neutral flavoured cooking oil, red bell pepper, cremini mushrooms, shallot, garlic, dry sherry or other deglazing alcohol of choice (vermouth works as well), fresh thyme, lemon, to serve: baguette, crostini or crackers
Ingredients, Pan-Seared Taleggio with Truffle Honey: taleggio, olive oil, all-purpose flour, truffle-infused honey
Ingredients, Roquefort Stuffed Figs Wrapped in Bacon: figs, roquefort or other blue cheese, bacon
Ingredients, Truffle Honey: honey, white truffle oil, fresh thyme, maldon sea salt
Speciality Equipment: fondue pot with forks
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.
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 for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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