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July 26, 2023 6:00 PM
3 - 3.5 hours
Live Class
On-Demand Class
$ 125.00 CAD
plus tax
For those of you with some experience making fresh pasta at home, Mai Nguyen's newest class on Filled Pasta Skills is a chance to hone your skills with some advanced techniques designed to take you Beyond the Basics. Together with Mai you'll learn to fold and pinch your own Agnolotti, filled with Three Cheeses and served with a Herbed Butter Sauce. You'll also make Sardinia's Culurgiones, pasta parcels that are pinched to resemble a wheat staff, enclosing a filling of Potato, Pecorino & Mint, then served with a Tomato Sauce. You'll eat what you make, so come with an appetite and bring a takeaway container too so you can pack up your leftovers to go.
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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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