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In-Person
November 1, 2024 6:00 PM
4 hours
Live Class
On-Demand Class
$ 140.00 CAD
plus tax
Join Kathryn Joel for a night of French cooking and you'll start the evening with Tapenade, on Crostini. Then we'll prepare a Salade Lyonnaise of Greens tossed in a Bacon Vinaigrette, finished with Bacon Lardons and Poached Eggs. For our main course we'll enjoy a classic combination of Confit Duck Legs, served with Braised Red Cabbage and a Parsnip Purée. And for dessert, we'll prepare a French Apple Tart, finished with a dollop of Chantilly Cream! Bring a date, a friend, your mom .... or just yourself. Any which way we promise you a fabulously delicious night out.
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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 MasterChef Canada alum Mai Nguyen to explore the techniques behind creating soft, chewy pretzels from scratch. Begin by mixing and kneading a yeasted dough, learning how gluten development contributes to structure and chewiness. While the dough rises, Mai will demonstrate how to prepare flavourful Sausage Rolls using store-bought Puff Pastry, accompanied by a warm, savoury Beer Cheese for dipping. You will then return to your dough to practise rolling, twisting, and shaping before giving your pretzels their signature lye bath and baking them to a deep golden finish. The class concludes with a tasting of your creations, with plenty to take home—please bring a container for leftovers.
Join Mai Nguyen for an evening of Katsu. You’ll learn to make crispy pork Katsu cutlets to serve with a Japanese curry, and assemble a perfectly crisp Menchi Katsu Sando made with locally raised ground beef. Plus, you’ll bake your own soft, pillowy milk bread from scratch—the secret to next-level sandwiches served with a Japanese garden salad. Mai will guide you through the ingredients and techniques you need to recreate these Japanese favourites at home.
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