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March 9, 2022 6:00 PM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Join Chef Cyrilles Koppert to learn how to make his decadently delicious vegetarian French Onion Soup together with Potato & Duck Fat Buns. Cyrilles will walk you through how to prepare these two favourite menu items from his Edmonton restaurant, Partake and featured on The Big Bucket Food List with John Catucci. You'll learn how to caramelize your onions like a pro, then how to prepare your own hearty soup stock with your caramelized onions, topped with cheesy croutons, and with Cyrilles' duck fat enriched Potato Buns on the side. Plus if you want to make your own beef or veal stock for your soup, you can take Kathryn's free On-Demand class too.
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Ingredients Soup: onions, carrot, celery, fresh thyme, fresh rosemary, garlic, fresh parsley, red wine, bay leaves, herbs de provence, mace, salted butter, chives, swiss cheese
Ingredients Buns: all-purpose flour, active dry yeast, sugar, milk, egg, duck fat (or bacon fat or butter), mashed potato
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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