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In-Person
July 20, 2025 11:00 AM
5 hours
Live Class
On-Demand Class
$ 140.00 CAD
plus tax
Join us this summer for a hands-on cooking class with Chef Owner Kathryn Joel, where each participant will make a batch of all-butter pastry and use it to prepare two rustic, free-form galettes: one savoury and one sweet. You’ll choose from a selection of seasonal market vegetables and either whipped ricotta or goat’s cheese for your savoury galette, and from summer stone fruits and berries layered over frangipane almond cream for your sweet. We’ll explore how to adapt your galettes to suit the season, making them a versatile and delicious way to cook with what’s on hand. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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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 Kathryn Joel for an evening of Thai Classics. Learn to cook up a feast of Thai specialties, starting with Thai Fish Cakes, served with a quick pickle and sweet chili dipping sauce. Followed by Pad Thai with Shrimp then a flavourful and aromatic Red Thai Chicken Curry. Kathryn will guide you in making your own Thai curry paste from scratch, empowering you to recreate her delicious recipes in your own kitchen. Throughout the class, you'll discover where to shop and how to use essential Thai ingredients.
Join Chef Owner Kathryn Joel for a taste of Italian Farmhouse cooking as you explore a menu of rustic yet refined dishes, beginning with Kathryn’s Melted Leek Soup, served over Parmesan Croutons. You’ll learn to tray bake and roast Chicken Thighs with Potatoes and Porcini, paired with Pan-Seared Winter Greens. And for dessert, you’ll make Biscotti with dried fruits and nuts, served alongside a refreshingly tangy Limoncello Ice Cream.
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