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In-Person
September 20, 2025 1:00 PM
4 hours
Live Class
On-Demand Class
$ 140.00 CAD
plus tax
Join Chef Tiffany Sorensen for a practical and inspiring Meal Prep class designed to help you get ahead on your weekly cooking with a menu full of flavour and variety. Together, you’ll prep three core meals: falafel with turmeric basmati rice, sautéed onions, and Swiss chard, served with tzatziki and a fresh tomato and cucumber salad; soy ginger marinated chicken thighs with noodles and a cucumber salad; and burrito bowls with lentil taco mix, black beans, roasted sweet potatoes, avocado, and a tangy dressing. You’ll also prepare egg bites with a variety of toppings for breakfast, and wholesome energy bites for snacks. Each guest will take home one serving of each core meal, plus one to two servings each of breakfast and snacks, ready to enjoy in the days ahead. We’ll also keep you fuelled with snacks throughout the class, like date peanut chocolate bites and hummus with veggies and pita. You’ll receive an email before class with details on what containers to bring, so you can take your prepped meals home with ease.
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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 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.
Join Chef Owner Kathryn Joel for a hands-on culinary exploration of Moroccan cuisine, featuring bold flavours and comforting dishes perfect for the autumn season. You’ll start with a pan-seared Swordfish appetizer, brightened by a vibrant Chermoula Sauce laced with preserved lemon. Next, you’ll prepare Harira, Morocco’s beloved chickpea, lentil, and tomato soup, enriched with homemade Harissa for a warming kick. For your main course, you’ll cook a slow-simmered Lamb Tagine with Prunes and Almonds, served with fragrant Pomegranate Couscous, offering a delicious introduction to the soulful and satisfying side of Moroccan cooking.
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