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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 an appetizer on arrival and a full meal of what we make in the class.
Chef's Table classes include all of the above, plus a welcome drink and a dessert at the end of the night.
A selection of wines and beers are available 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 for her online class on Tuna Niçoise, a Provençal summer classic combining new potatoes, green beans, tomatoes and boiled eggs with tuna, all dressed with an olive oil vinaigrette. In our elegant take on this regional French dish we use locally grown cherry tomatoes, lightly grilled ahi tuna, and quail's eggs cooked so that the yolk is still a little soft. Then our dressing blends summer herbs and a hint of anchovy with olive oil and lemon for a light kiss of summer flavour.
Join Kathryn Joel for this online class and learn how to make your own homemade Pita Bread flatbreads, together with Swordfish and Lamb Souvlaki Skewers. You'll start your class making the dough for your pita breads, then we'll marinate and prepare our swordfish and lamb skewers (you can substitute alternative proteins) and whip up Tahini and Tzatziki Sauces and a Green Salad. Finally we'll cook our skewers on the grill, sharing grilling tips and tricks as we do, so they're ready to serve for dinner with our Green Salad and Pita Breads.
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