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In-Person
In
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In-Person
July 6, 2023 6:00 PM
3 - 3.5
Live Class
On-Demand Class
$ 115.00 CAD
plus tax
Join Kathryn Joel and learn to make a trio of delicious summer salads that are light enough for a hot summer night but substantial enough to enoy as a main course for your evening meal. We'll start with a classic Tuna Nicoise, combining green beans and potatoes with boiled eggs, anchovies and seared ahi tuna, all finished with a fresh herb vinaigrette. Then you'll learn to make our Grilled Caesar Salad, finished with croutons and pancetta crisps together with slices of juicy grilled chicken. Finally, we'll teach you how to prep and pan sear duck breasts for our Duck Breast Salad, sliced warm then combined with rapsberries and candied pecans, to serve over a salad tossed with our fragrant raspberry walnut vinaigrette.
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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 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.
In this class with Chef Mai Nguyen, you'll learn to make kimchi from scratch. Mai will walk you through the fermentation process and the flavour principles behind it, so you understand not just the how but the why. Once your kimchi is made, you'll put it to work in three Korean classics: Kimchi-jjigae (stew), Kimchijeon (savoury pancakes), and Kimchi Fried Rice. You'll enjoy a full meal with us and take home a jar of your own kimchi.
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