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In-Person
October 15, 2026 6:00 PM
3.5 hours
Live Class
On-Demand Class
$ 160.00 CAD
plus tax
Discover the secrets to perfectly stirred risotto with Chef Owner Kathryn Joel. Together we’ll make a rich, earthy Mushroom Risotto and a bright, zesty Lemon Parmesan Risotto served with pan-seared scallops, all cooked with homemade chicken stock for depth and richness. You’ll also learn how to transform leftover risotto into crispy, golden arancini. Explore the techniques behind achieving a perfectly creamy risotto, crisp arancini with gooey cheese centres, and perfectly pan-seared scallops, then take home these skills to impress at your own table.
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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 Kathryn for a Friday night class celebrating the bold, comforting flavours of Italian-American cooking. We'll start with sausage-stuffed mushrooms before moving on to Cioppino, the San Francisco seafood stew that Italian fishermen made from the day's catch, served with garlic bread for soaking up the broth. The main course is Chicken Scarpariello, chicken braised with Italian sausage, fingerling potatoes, bell peppers, and hot cherry peppers in a bright, tangy white wine sauce. We'll close with a classic Tiramisu. Bring a date, a friend, or come solo. Good company is part of the evening.
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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