In-Person
In
Person
In-Person
June 13, 2024 6:00 PM
3 - 3.5 hours
Live Class
On-Demand Class
$ 120.00 CAD
plus tax
Join our in house dough pro Mai Nguyen for an introduction to Filled Pastas and you'll learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with a simple Ravioli, filled with Swiss Chard & Ricotta and served with a Brown Butter & Sage Sauce. Then we'll finish with our 3-Cheese Cappellacci, served with a deliciously simple Tomato Butter Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta.
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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 Owen Petersen, former head baker and owner of Prairie Mill Bread, for his popular Sourdough Basics class—the perfect starting point for your own sourdough journey. Owen will guide you through each step of the process, from feeding your starter to baking a beautiful loaf in a Dutch oven. You’ll mix and shape your own dough during class, with time between folds to learn and enjoy Kathryn’s sourdough panzanella and oven-roasted tomato soup. Owen will demonstrate baking with loaves he’s prepared in advance, served warm with freshly made herb butter and a comforting bowl of our homemade soup. You’ll also learn how to make sourdough crackers using starter discard, and head home with a jar of Owen’s starter and a shaped loaf ready to bake the next day. Please note: our tomato soup is made with chicken stock but can be adapted for vegetarians with advance notice.
Join Chef Owner Kathryn Joel for a delicious day of Spanish tapas celebrating the flavours of the season. In this hands-on class, you’ll learn to prepare a vibrant summer gazpacho and the beloved tortilla española, along with a selection of classic tapas that showcase Spain’s rich culinary heritage. We’ll grill bread for pan con tomate—served with or without Serrano ham—stuff tender baby squid for calamares rellenos, and perfect pulpo a feira, Galicia’s iconic octopus dish. You’ll also master croquetas de bacalao, crisp salt cod fritters made with creamy mashed potato. With seasonal ingredients and a focus on essential techniques, this class is your invitation to savour the art of Spanish tapas, one bite at a time.