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In-Person
In
Person
In-Person
June 14, 2025 3:00 PM
4 - 4.5 hours
Live Class
On-Demand Class
$ 130.00 CAD
plus tax
Join chef owner Kathryn Joel for a Saturday afternoon Mezze Party, where you'll get hands-on experience making a selection of our favourite Mezze dishes from the Middle East. Together, we'll prepare a vegetarian spread, featuring homemade Pita Breads to enjoy with Warm Hummus, served with an Eggplant & Walnut topping. You'll also learn to make Falafels with Tahini Sauce, Tabbouleh Salad, Roasted Beet Salad, and Labneh fresh cheese, perfect for shaping into spice-dipped Labneh Balls.Then to add some heat to the spread, you'll learn how to make Shatta, a Middle Eastern condiment made from either red or green chili peppers. During your class you'll eat what your make, but don't forget to bring a takeaway container too, so you can pack up any leftovers to go. 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.
Spend the evening with Chef Jose Montan and learn to make agnolotti from scratch. You’ll make your own fresh pasta dough, then learn to fill and fold these elegant little Piedmontese parcels. We’ll start with bruschetta topped with ricotta and prosciutto, then serve our agnolotti two ways: lemon ricotta and mascarpone with a sweet pomodorini sauce, and ricotta and truffle in a nutty sage butter.
Join our Cordon Bleu–trained Chef Owner Kathryn Joel for this seasonal in-person class on how to make Beef Wellington. The menu is rounded out with Truffled Squash Soup to start and Red Wine Poached Pears for dessert, plus a bonus Beef Tartare made from the tenderloin trimmings. Showcasing classic French techniques—from searing the beef tenderloin to preparing a rich Demi-Glace Sauce—this class highlights both skill and flavour. Enjoy a delicious beginning with the Squash Soup, a touch of culinary flair with the Tartare, and a beautifully balanced finish with the Poached Pears. You’ll leave with expert tips and techniques, ready to confidently recreate Kathryn’s recipes at home.
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