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February 2, 2024 6:00 PM
3.5 - 4 hours
Live Class
On-Demand Class
$ 120.00 CAD
plus tax
Every February 2nd the French celebrate La Chandeleur, otherwise know as Crêpe Day, by eating Crêpes for their evening meal. Join us for La Chandeleur and you'll enjoy a night of French Crêpes too, as you discover the art of French crêpe-making in this hands-on class with Kathryn Joel. Join our Cordon Bleu trained chef owner and learn to prepare 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 for a fabulous canapé bite of smoked salmon rolled up with crème fraiche and fresh dill in delicious chive crêpes. Next you learn to fill savoury crêpes with a combination of ham and mushrooms bound in a creamy bechamel sauce, then serve them with a fresh Green Salad. Then you’ll venture into the world of sweet crêpes as you learn to prepare France's 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 culinary traditions.
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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 fried chicken extravaganza featuring three favourite styles. Start with Korean wings, double fried and tossed in a sticky gochujang glaze. Next comes Japanese karaage, marinated in soy, ginger, and sake, lightly coated in potato starch and fried until crisp, served with ponzu for dipping. Finish with Nashville hot chicken, soaked in buttermilk, dredged in seasoned flour, fried until deep golden and crunchy, then brushed with a fiery cayenne spiced oil and served the traditional way on white bread with pickles. A few simple sides round out the feast. Along the way, Kathryn shares her techniques for perfect crispness, well-seasoned coatings, and juicy chicken every time, from marinades and brines to coating methods and oil temperature.
Join Chef Owner Kathryn Joel for an evening of Greek weeknight cooking, where you’ll discover three approachable and flavourful dishes. Begin with Shrimp with Orzo, combined with tomato, feta, and spinach for a deliciously balanced seafood dish. Then master the classic Spanakopita, with its flaky pastry and savoury spinach and feta filling. Finish with Soutzoukakia, Greek-style spiced meatballs simmered in a rich tomato sauce, ideal with rice or crusty bread. This class is an exploration of simple, satisfying Greek flavours that you can enjoy any night of the week.
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