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In-Person
September 21, 2023 6:00 PM
3 - 3.5 hours
Live Class
On-Demand Class
$ 120.00 CAD
plus tax
Explore the delightful world of hand pies in this interactive cooking class with MasterChef Canada alumna Mai Nguyen. Discover three diverse hand pies from around the globe: Vietnam's Pate Chaud featuring pâté encased in flaky Puff Pastry, India's iconic Samosas served with a refreshing Green Chutney, and Ukraine's mouthwatering Pirosky filled with a delectable combination of beef, onions, and dill. Mai will expertly guide you through the process, teaching you to make homemade Samosa and Pirosky doughs and creating savoury fillings for all three hand pies (we'll use store-bought puff pastry for the Pate Chaud). After relishing a satisfying meal of your hand-pie creations, you'll take home the extras to enjoy at home. Unleash your culinary creativity and set forth on a global journey through the wonderful and diverse world of hand pies!
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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.
Limited to 10 participants, the Seafood Skills Cooking Camp with Chef Owner Kathryn Joel is an immersive weekend of seafood cookery for home cooks. You’ll explore tartare and ceviche, curing, pan-frying, poaching, baking, and finishing dishes salt-crusted and en papillote, all using the freshest ingredients sourced from local suppliers. Taste as you cook and end each day with a shared meal of the dishes you’ve prepared. Day One focuses on raw preparations and pan-frying, while Day Two highlights salt-crusted and en papillote techniques, offering indulgent flavours, expert guidance, and an intimate, hands-on experience that will elevate your seafood skills to a new level.
Join Chef Owner Kathryn Joel for a fried chicken extravaganza featuring three favourite styles. Enjoy Korean Wings, crispy and coated in a gochujang glaze; Japanese Karaage, marinated in soy, ginger, and sake, lightly coated and fried, served with Ponzu sauce; and Southern Fried Chicken, marinated in buttermilk, coated in seasoned flour, and cast iron fried in Crisco until golden and crispy, served with cornbread and green beans. Kathryn will share her techniques for achieving perfect crispiness, seasoning, and juicy chicken. Indulge in all three styles and learn methods to elevate your fried chicken skills at home.
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