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In-Person
In
Person
In-Person
March 24, 2023 6:00 PM
3.5 - 4 hours
Live Class
On-Demand Class
$ 115.00 CAD
plus tax
Join Kathryn Joel in person for a night of Indian inspired cooking, featuring everybody's favourite Butter Chicken, served with Saffron Rice and Aloo Gobi. We'll start the night with Pani Puris, a street food snack of crisp hollow dough balls stuffed with Potato & Chickpeas and a Date & Tamarind Chutney. Then we'll mix up a batch of Pakoras, featuring veggies bound in a chickpea flour batter then deep fried and served with a fresh Green Chutney, before we finish the night with our deliciously rich and fragrant Butter Chicken and sides!
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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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