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June 30, 2024 11:00 AM
Kathryn Joel
3.5 - 4 hours
Live Class
On-Demand Class
$ 125.00 CAD
plus tax
Join Owen Petersen, and master the art of crafting homemade sourdough bread in his popular Sourdough Basics class. 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 sourdough loaves in a Dutch Oven. During your class you'll prepare your own loaf of sourdough with Owen's guidance, then while your loaves rise, Kathryn will demonstrate and serve her sourdough Panzanella and a delightful seasonal soup, paired with slices of Owen's freshly baked bread. You'll also learn to use your throw away starter to make Owen's Sourdough Crackers. As the class wraps up, take home your handcrafted sourdough loaf, ready to bake the following day, along with a jar of Owen's signature sourdough starter, empowering you to continue your bread-making journey at home, 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.
Join Chef Owner Kathryn Joel for a taste of Italian Farmhouse cooking as you explore a menu of rustic yet refined dishes, beginning with Kathryn’s Melted Leek Soup, served over Parmesan Croutons. You’ll learn to tray bake and roast Chicken Thighs with Potatoes and Porcini, paired with Pan-Seared Winter Greens. And for dessert, you’ll make Biscotti with dried fruits and nuts, served alongside a refreshingly tangy Limoncello Ice Cream.
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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