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In-Person
In
Person
In-Person
October 22, 2022 11:00 AM
Oct 22 11am-4pm | Oct 23 11am-2pm
Live Class
On-Demand Class
$ 275.00 CAD
plus tax
Immerse yourself in French culinary techniques together with Kathryn Joel as she shares with you some of her tips and tricks for slow cooking in the French tradition. You'll learn how to make chicken and veal stocks as well as demi-glace, since making stock is one of the foundations of French cooking. On Day 1 you'll also learn how to make Terrine Grand-Mère, Confit Duck and Beef Braised in Red Wine. Plus you'll caramelize onions then use them to make a French Onion Soup with our veal stock. We'll lunch on a Salade Tiede then learn to press our braised beef once it's finished braising and enjoy that French Onion Soup before we call it a day. Then on Day 2 we'll learn to finish and plate our Terrine, Braised Beef and Confit Duck together with accompanying sides. We'll end the weekend with a late lunch of everything we've made.
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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
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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 for her menu of Italian American Classics, and enjoy a delicious night of Italian American faves. We'll start the night building Antipasti Platters, before we whip up a pot of deliciously creamy Penne alla Vodka. Then for our main course we'll make Cioppino, San Francisco's beloved seafood stew, and serve it with a very garlicky Garlic Bread. Finally for dessert, we'll treat you to our decadently rich version of Tiramisu.
In Mai Nguyen's class on hand rolled pastas you'll learn to make your own semolina pasta doughs. Together with Mai you'll learn to make Cavatelli and Pici, two classic hand-rolled semolina pasta shapes. Then while you're shaping your pastas we'll also teach you how to make a Sardinian Sausage Sauce for the Cavatelli, and Cacio e Pepe for the Pici.
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