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In-Person
June 16, 2024 11:00 AM
4 hours
Live Class
On-Demand Class
$ 120.00 CAD
plus tax
Celebrate Father's Day in style with our exclusive "Sausage Masterclass: Father's Day Edition"! Join us for a hands-on workshop led by our expert butcher Elyse Chatterton, a member of the Canadian World Butcher Challenge team, as she shares her expertise in the timeless art of sausage making. From grinding the meat to crafting juicy and flavourful English sausages, Elyse will guide you through every step, allowing you to master the perfect blend of flavours and customize your own unique sausage creations. Learn insider tips on crafting sausages at home and discover the essential tools needed for your culinary adventures. Bond with Dad over a sumptuous lunch featuring Sausage Sandwiches and Sausage Rolls, and take home the sausages you've expertly crafted to savour the fruits of your labour together. Don't miss out on this exceptional opportunity to create lasting memories with your Dad and embark on a delicious journey into the world of sausage making!
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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. Indulge in all three styles and learn methods to elevate your fried chicken skills at home.
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