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In-Person
May 4, 2024 1:00 PM
3 - 3.5 hours
Live Class
On-Demand Class
$ 120.00 CAD
plus tax
Join our dumpling pro Mai Nguyen in person for her class on how to make BBQ Pork, Curry Beef and Egg Custard Buns. Together with Mai you'll learn to make the yeasted doughs used for both baked and steamed buns, as well how to make char siu pork*, curry beef and egg custard fillings. Then you'll learn how to fill and form your buns for both baking and steaming. At the end of the class you'll eat what you make, so come with an appetite and bring a takeaway container too, so you can pack up your leftovers to go. *NOTE: We'll be using store bought char siu pork for our Char Siu Buns.
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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.
Spend the evening with Chef Jose Montan and learn to make agnolotti from scratch. You’ll make your own fresh pasta dough, then learn to fill and fold these elegant little Piedmontese parcels. We’ll start with bruschetta topped with prosciutto, burrata and Parmesan, then serve our agnolotti two ways: lemon ricotta and mascarpone with a sweet pomodorini sauce, and ricotta and truffle in a nutty sage butter.
Join our Cordon Bleu–trained Chef Owner Kathryn Joel for this seasonal in-person class on how to make Beef Wellington. The menu is rounded out with Truffled Squash Soup to start and Red Wine Poached Pears for dessert, plus a bonus Beef Tartare made from the tenderloin trimmings. Showcasing classic French techniques—from searing the beef tenderloin to preparing a rich Demi-Glace Sauce—this class highlights both skill and flavour. Enjoy a delicious beginning with the Squash Soup, a touch of culinary flair with the Tartare, and a beautifully balanced finish with the Poached Pears. You’ll leave with expert tips and techniques, ready to confidently recreate Kathryn’s recipes at home.
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