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In-Person
September 19, 2026 2:30 PM
4 - 4.5 hours
Live Class
On-Demand Class
$ 160.00 CAD
plus tax
Join Chef Owner Kathryn Joel for an evening of Greek mezze, the small sharing plates that are ubiquitous in Greek cuisine. You'll start with taramosalata and melitzanosalata, two classic dips, then pan-fry saganaki and flambé it with ouzo, deep-fry calamari, and hand-roll dolmades, stuffed vine leaves packed with ground lamb and herbed rice, both served with a quick tzatziki. The class finishes on a sweet note with baklava — layers of filo pastry, chopped nuts and honey syrup. By the end of the evening, you'll have a full mezze spread to sit down and enjoy together, and the skills and confidence to recreate it at home.
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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 Chef Owner Kathryn Joel for an easy and fun evening of Indian weeknight cooking, full of flavour but simple to prepare. Together we’ll explore the tastes of India as we make Matar Paneer, a classic North Indian curry of peas and fresh cheese in a spiced tomato gravy; Palak Murgh, tender chicken cooked in a fragrant spinach sauce; and Fish Molee, a light coconut-based fish curry from Kerala, in the south of India. These will be served with rice and a refreshing seasonal raita. Kathryn will share her tips for meal prepping elements of the sauces ahead, so you can bring these dishes together quickly and easily on a busy weeknight. Travel the world with your taste buds and discover how deliciously simple it can be to enjoy authentic Indian flavours at home.
Chef Mai Nguyen guides you through the fundamentals of filled pasta, starting with an egg yolk enriched fresh pasta dough — the foundation of any great filled pasta. You'll learn multiple ways to fill and fold, opening up the whole world of stuffed pasta shapes, using two fillings: a Roasted Winter Squash served with Brown Butter and Sage, and a 3-Cheese filling with a simple Tomato Butter Sauce. Whether you're a pasta beginner or already comfortable making cut pasta, you'll leave with the confidence and technique to make filled pasta a regular part of your cooking at home.
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