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In-Person
May 14, 2026 6:00 PM
3.5 hours
Live Class
On-Demand Class
$ 165.00 CAD
plus tax
Join Chef Owner Kathryn Joel for an in-person culinary experience featuring three Mediterranean-inspired seafood pasta dishes. You’ll make and enjoy Kathryn’s creamy but zesty Spaghetti al Limone with Shrimp; black Linguine alle Vongole with tender clams in a fragrant garlic and white wine sauce; and Fideuà, a pasta paella from Spain, made with toasted pasta cooked with mussels, shrimp, and squid in a saffron-infused seafood broth. Throughout the class, Kathryn will guide you through the essential techniques for seafood cookery, including sautéing shrimp, scoring squid, and cooking clams and mussels to perfection, helping you build confidence and skill in your seafood cooking 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 our special guest presenter Theo Ambie-Barango, cooking alongside Chef Owner Kathryn Joel, as he shares the flavours and traditions he grew up with in Nigeria. A home cook with a deep love for the food of his homeland, Theo brings a lifetime of Nigerian cooking to the kitchen. The class opens with Jollof rice, Nigeria's beloved one-pot dish of long-grain rice slow-cooked in a rich tomato and pepper base with chicken. The full class menu is in the works and coming soon.
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Join Chef Owner Kathryn Joel for four courses of seafood skills, from a salmon tartare with cucumber salad to pan-seared scallops with cauliflower purée and Brussels sprouts, pan-seared Arctic char with fingerling potatoes, cherry tomatoes, and basil, and cod loins en papillote with a seasonal side. These are dishes that work as well for a weeknight dinner as they do for guests. This class is a great fit for pescatarians or anyone looking to hone their seafood skills.
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