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In-Person
October 24, 2026 3:00 PM
3.5 - 4 hours
Live Class
On-Demand Class
$ 165.00 CAD
plus tax
Join chef owner Kathryn Joel for an evening exploring the distinctive cuisine of Alsace, a region shaped by both French and German culinary traditions. We'll make Tarte Flambée, a thin, crisp base spread with crème fraîche, onions, and lardons, cooked at high heat until the edges blister; Choucroute d'Alsace, sauerkraut braised with sausages, pork hocks, and ribs in Alsatian white wine with juniper and bay; and Kugelhopf, the region's yeasted, subtly sweet cake baked in its signature fluted mould, studded with raisins and almonds and dusted with icing sugar. Whether you come with a date, a friend, or on your own, it's an evening of cooking and shared food.
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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 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.
In this class with Chef Mai Nguyen, you'll learn to make kimchi from scratch. Mai will walk you through the fermentation process and the flavour principles behind it, so you understand not just the how but the why. Once your kimchi is made, you'll put it to work in three Korean classics: Kimchi-jjigae (stew), Kimchijeon (savoury pancakes), and Kimchi Fried Rice. You'll enjoy a full meal with us and take home a jar of your own kimchi.
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