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In-Person
May 27, 2022 6:00 PM
3-4 hours
Live Class
On-Demand Class
$ 150.00 CAD
plus tax
Our Friday night Chef's Table classes are perfect for a date night, time out with friends or for flying solo! Join Kathryn Joel for a taste of Palestine and start your night with a Chopped Arabic Salad for your arrival appie. Then you'll gather around our chef's table as you learn to make Warm Hummus from scratch, topped with meatballs or eggplant and served with homemade Pita Bread. Next we'll learn to prepare 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. (We can substitute pan-fried Haloumi for the seafood if you prefer a vegetarian diet). Your Get Cooking Chef’s Table experience includes your welcome drink, appetizer and dessert, and a meal of what we cook. A curated menu of wines, beers and mocktails is available for purchase on the night. (DIETARY CONSIDERATIONS: THIS CLASS CAN BE ADAPTED FOR VEGETARIAN DIETS UPON REQUEST)
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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.
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 a taste of Italian Farmhouse cooking as you explore a menu of rustic yet refined dishes, beginning with Kathryn’s Melted Leek Soup, served over Parmesan Croutons. You’ll learn to tray bake and roast Chicken Thighs with Potatoes and Porcini, paired with Pan-Seared Winter Greens. And for dessert, you’ll make Biscotti with dried fruits and nuts, served alongside a refreshingly tangy Limoncello Ice Cream.
Join Chef Owner Kathryn Joel for a hands-on culinary exploration of Moroccan cuisine, featuring bold flavours and comforting dishes perfect for the autumn season. You’ll start with a pan-seared Swordfish appetizer, brightened by a vibrant Chermoula Sauce laced with preserved lemon. Next, you’ll prepare Harira, Morocco’s beloved chickpea, lentil, and tomato soup, enriched with homemade Harissa for a warming kick. For your main course, you’ll cook a slow-simmered Lamb Tagine with Prunes and Almonds, served with fragrant Pomegranate Couscous, offering a delicious introduction to the soulful and satisfying side of Moroccan cooking.
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