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March 2, 2024 11:00 AM
3 - 3.5 hours
Live Class
On-Demand Class
$ 120.00 CAD
plus tax
Discover the art of sausage making with the talented Elyse Chatterton, a skilled member of the Canadian World Butcher Challenge team! In this hands-on workshop Elyse, drawing on her experience as a British craft butcher, will take you on a journey from meat grinding to creating delectable English sausages. You'll start by mastering the process of adding the perfect blend of flavours to a batch of Pork, Fennel & Apple Sausages. Then, you'll have the chance to get creative and customize your own unique sausage flavour, expertly adapting Elyse's base recipe and stuffing your fillings into natural casings. We'll also whip up some irresistible Sausage Rolls using Elyse's pre-made sausage meat. Whether you're equipped with tools or not, Elyse will share her pro tips on crafting sausages at home and help you choose the best equipment for your sausage-making adventures. We'll enjoy a sumptuous lunch with Sausage Sandwiches and Sausage Rolls, and you'll even take home the sausages you make to savour the fruits of your newfound skills. Don't miss this exceptional opportunity to learn from a true expert and embark on your own sausage-making journey with us!
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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 night of Indian-inspired cooking, featuring everyone’s favourite Butter Chicken, served with saffron rice and Aloo Gobi. Begin with Pakoras and learn the techniques for creating a light, crisp chickpea flour batter and frying vegetables to golden perfection, served with a fresh and spicy green chutney. Then prepare the main course of Butter Chicken, saffron rice, and Aloo Gobi, exploring the methods for building rich, balanced flavours and mastering classic Indian spice combinations.
Chef Jose Montan brings the depth and diversity of Mexican cooking to the Get Cooking studio, moving from street food to the slow-cooked traditions of the Yucatan. You'll make Volcanes — crispy corn tortillas topped with homemade chorizo, potato, and melted cheese, finished with a bright tomatillo sauce — alongside a kale salad with roasted poblanos, charred cherry tomatoes, pumpkin seeds, and a lime agave dressing. The centrepiece is Cochinita Pibil: pork marinated in lime, naranja agria, and achiote paste, cooked low and slow in banana leaves until deeply fragrant and tender, served with avocado and pickled red onions. Jose's cooking is rooted in technique and regional tradition, and this is a menu that delivers on both.
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