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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
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 dumpling pro Mai Nguyen for this in-person class and learn how to make Chinese buns. Mai will teach you how to prepare yeasted doughs for both steamed and baked buns, along with three delicious fillings: Char Siu Pork*, Curry Beef, and Coconut Cream. You’ll learn how to shape, fill, and form your buns for each cooking method, gaining hands-on experience and practical techniques you can use at home. At the end of the class, you’ll enjoy the buns you’ve made so come hungry and feel free to bring a container for any extras. *We’ll be using store-bought char siu pork for the Char Siu Buns.
Celebrate the flavours of a Portuguese summer with Chef Owner Kathryn Joel. Enjoy Lisbon’s Little Fish, a street food favourite of tender white wine–battered green beans, perfectly braised then grilled octopus, and Piri Piri Chicken with our homemade Piri Piri sauce, crispy fried potatoes, and a vibrant tomato salad. Finish on a sweet note with Serradura, Portugal’s classic “sawdust” dessert of layered whipped cream and crushed biscuits. Along the way, discover the techniques, seasonings, and tips that make these dishes perfect for sunny summer gatherings.
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