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In-Person
In
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In-Person
January 25, 2025 3:00 PM
4 - 4.5 hours
Live Class
On-Demand Class
$ 145.00 CAD
plus tax
Join Chef Owner Kathryn Joel for a fun and festive Robbie Burns Day celebration, where you'll whip up a delicious Scottish feast! We’ll start with Whisky Cured Salmon (served with a complimentary whisky pairing), followed by comforting Cullen Skink—a traditional Scottish soup with smoked haddock, potatoes, and leeks—then move on to Haggis with Neeps & Tatties. For dessert, we’ll enjoy Cranachan, a sweet treat made with whipped cream, honey, raspberries, and toasted oats, and finish off with Shortbread Petit Fours. Whisky pairings will be available throughout the evening for those who’d like to join in, and we’ll email registrants ahead of time to see if you want to opt in. Feel free to share your favourite poem to honour Robbie Burns and add to the celebration!
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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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