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Live
March 6, 2022 4:00 PM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
In the depth of winter, who wouldn't want to escape to the Caribbean for a night? Let Chef Spencer Thompson transport you with your palate, with his island inspired Crab Cakes, served in a Coconut Lemongrass Broth with plantain Tostones and a Fennel-Carrot Slaw. You'll be glad you took the journey!
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Ingredients, Crab Cakes, Tostones, Carrot Fennel Slaw: 2 lbs whole live crabs (or 6 ounces of canned crab meat), yukon gold potatoes, horseradish cream, crème fraîche, eggs, panko breadcrumbs, all purpose flour, milk, lemons, Italian parsley, chives, dill, shallot, canola oil for pan crying, carrot, fennel bulb, plantain, olive oil
Ingredients, Broth: onion, ginger, lemongrass, garlic, granny smith apple, vadouvan or madras curry powder, kaffir lime leaves, chili flakes, white wine, coconut milk, limes, canola oil
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 Kathryn Joel in person for a fabulous night of finger foods! Guaranteed to elevate your party menus this holiday season, you'll learn to prepare a full menu of party bites including Blinis with Smoked Salmon & Crème Fraiche, Beef Tartare on Crostini with Fried Quail's Eggs, Puff Pastry Palmiers (both savoury and sweet), Scallop Ceviche Spoons, Buttermilk Corn Cakes with Chipotle Shrimp, Peking Duck Breast Pancakes, Pressed Flamed Sushi and Bourbon Chocolate Truffles. Then since we're celebrating the holidays we'll be including some delicious sparkling wine pairings introduced by WSET wine educator Cheata Nao, to complement your canapés (non-alcoholic alternatives are available on request).
Join Kathryn Joel for her online class and you'll learn how to French trim, herb crust and roast a Rack of Lamb to medium rare perfection. Ideal for a date night or a celebratory or festive meal, we'll serve our lamb with thyme scented Smashed Celeriac and Pan Seared Brussels Sprouts too.
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