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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
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 our special guest presenter Theo Ambie-Barango, cooking alongside Chef Owner Kathryn Joel, as he shares the flavours and traditions he grew up with in Nigeria. A home cook with a deep love for the food of his homeland, Theo brings a lifetime of Nigerian cooking to the kitchen. The class opens with Jollof rice, Nigeria's beloved one-pot dish of long-grain rice slow-cooked in a rich tomato and pepper base with chicken. The full class menu is in the works and coming soon.
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Join Chef Owner Kathryn Joel for four courses of seafood skills, from a salmon tartare with cucumber salad to pan-seared scallops with cauliflower purée and Brussels sprouts, pan-seared Arctic char with fingerling potatoes, cherry tomatoes, and basil, and cod loins en papillote with a seasonal side. These are dishes that work as well for a weeknight dinner as they do for guests. This class is a great fit for pescatarians or anyone looking to hone their seafood skills.
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