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September 17, 2023 11:00 AM
Kathryn Joel
3 - 3.5 hours
Live Class
On-Demand Class
$ 125.00 CAD
plus tax
Join baker and distiller Owen Petersen, and master the art of crafting homemade sourdough bread in his popular Sourdough Basics class. You'll create your own personalized loaf, selecting from a variety of premium flour combinations. Leveraging his expertise as the former head baker and owner of Prairie Mill Bread, Owen will walk you through the sourdough process, from feeding your starter to achieving perfect results baking in a Dutch Oven. While your loaves rise, Kathryn will demonstrate her sourdough Panzanella and a delightful seasonal soup, paired with slices of Owen's freshly baked bread. Savour the moment as Owen treats you to a refreshing French 75 champagne cocktail featuring Roundabout Gin from his latest venture, Greenwood Distillers in Sundre. As the class wraps up, take home your handcrafted sourdough loaf, ready to be baked the following day, along with a jar of Owen's signature sourdough starter, empowering you to continue your bread-making journey with confidence.
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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.
Ring in the new year with Chef Owner Kathryn Joel and learn to make a decadently elegant celebratory meal. We’ll start with Oysters Rockefeller, baked on the half shell with a rich and herbaceous spinach topping, followed by a sumptuous wild mushroom risotto. For the main course, you’ll learn to French trim and roast a herb-crusted rack of lamb, served with a red wine demi-glace, smashed celeriac and seasonal sides. Next comes a cheese course with homemade crackers, and we’ll finish in style with light and airy Grand Marnier soufflés, served with a crème anglaise. It’s a delicious way to spend New Year’s Eve and welcome the year ahead.
Learn to make four classic Italian pasta sauces from scratch. We’ll make Sicily’s pasta con sarde with bucatini, toss spaghetti with savoy cabbage, crispy pancetta and Calabrian chilis, and combine orecchiette with pancetta and broccoli. We’ll also make a rich, slow-cooked Italian sausage sauce served with penne. You’ll learn how to cook pasta perfectly and use the starchy cooking water to finish each sauce, giving you four delicious dishes to add to your home cooking repertoire.
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