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In-Person
September 28, 2023 6:00 PM
3 - 3.5 hours
Live Class
On-Demand Class
$ 105.00 CAD
plus tax
Discover the art of French crêpe-making in this delightful hands-on class led by Chef Kathryn Joel. If you've always had a fondness for Crêpes but have yet to master the technique, this is the perfect opportunity to learn from our Cordon Bleu trained chef owner and immerse yourself in the time-honoured French tradition of creating both savoury and sweet Crêpes. Starting with the savoury side, you'll unlock the secrets to achieving the perfect texture as you expertly prepare delicate crêpes and fill them with a blend of ham and mushrooms bound in a creamy bechamel sauce, then serve them with a fresh Green Salad. Next you’ll venture into the world of sweet crêpes and make the iconic Crêpes Suzette. With Kathryn's guidance, you'll unveil the techniques to soak and fold sweet crêpes in a luscious and buttery orange sauce, serving them with a dollop of Chantilly Cream. Whether you're a culinary novice or an avid home cook, this class guarantees to elevate your crêpe game and infuse your kitchen with the enchanting magic of French cuisine.
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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.
Limited to 10 participants, the Seafood Skills Cooking Camp with Chef Owner Kathryn Joel is an immersive weekend of seafood cookery for home cooks. You’ll explore tartare and ceviche, curing, pan-frying, poaching, baking, and finishing dishes salt-crusted and en papillote, all using the freshest ingredients sourced from local suppliers. Taste as you cook and end each day with a shared meal of the dishes you’ve prepared. Day One focuses on raw preparations and pan-frying, while Day Two highlights salt-crusted and en papillote techniques, offering indulgent flavours, expert guidance, and an intimate, hands-on experience that will elevate your seafood skills to a new level.
Join Chef Owner Kathryn Joel for a fried chicken extravaganza featuring three favourite styles. Enjoy Korean Wings, crispy and coated in a gochujang glaze; Japanese Karaage, marinated in soy, ginger, and sake, lightly coated and fried, served with Ponzu sauce; and Southern Fried Chicken, marinated in buttermilk, coated in seasoned flour, and cast iron fried in Crisco until golden and crispy, served with cornbread and green beans. Kathryn will share her techniques for achieving perfect crispiness, seasoning, and juicy chicken. Taste all three styles and learn methods to elevate your fried chicken skills at home.
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