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February 11, 2023 11:00 AM
Feb 11 11am-4pm | Feb 12 11am-2pm
Live Class
On-Demand Class
$ 195.00 CAD
plus tax
Join Kathryn Joel for our two-day in person eggsploration of cooking with eggs and learn some of the essential ways a chef uses eggs as a core ingredient in the kitchen. Of course we love to cook eggs for breakfast and brunch, but we also use them to thicken, bind, clarify, emulsify, aerate and glaze. Day 1 will start with essential Brunch skills, as we learn to make Omelettes followed by Poached Eggs and Hollandaise for our brunch-time meal. But there's so much more to eggs than brunch, so over the course of the weekend we'll learn to boil eggs perfectly then use them for Scotch Eggs and how to make Savoury and Sweet Soufflés too. Classically served with a sweet soufflé we'll learn to make Crème Anglaise, also the base for all custard-based ice creams. Plus we'll learn to make a simple meringue then use it to make a sumptuous Pavlova on day two, which we'll enjoy as a farewell treat. Also on day two we'll lunch on Fritatta, and learn how to use eggs to make Choux Pastry as well. We'll use our Choux Pastry to make Gnocchi Parisenne for a savoury treat, and Profiterole Cream Puffs too.
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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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