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November 25, 2023 1:00 PM
Continues November 26, 2023 10:00 AM MT
90 mins Saturday, 60 mins Sunday
Live Class
On-Demand Class
$ 50.00 CAD
plus tax
Join our online cooking class and you'll dive into the festive spirit of Christmas with our very British recipes for Christmas Pudding and Mincemeat! Taking place over two days, from 1 to 2:30 pm on Saturday, November 25th and 10 am to 11 am on "Stir It Up Sunday," November 26th, our chef owner Kathryn Joel will share her family recipes and traditions with you. You'll learn to prepare Kathryn's traditional British Christmas Pudding as well as homemade Mincemeat, and even a deliciously boozy Brandy Butter to elevate your holiday season.
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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 an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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