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January 30, 2022 4:30 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join Chef Spencer Thompson for his first class at Get Cooking and learn how to make his delectably delicious Gnocchi Parisienne. Always a favourite on the menu at The Marc in Edmonton, Spencer's Gnocchi are served with a classic Mornay Sauce together with Sundried Tomatoes, Brussels Sprouts and Kale. Gnocchi Parisienne are made from choux pastry that is piped and poached, then finally pan-fried. So by the end of Spencer's class you'll have learned to make both Choux Pastry and Mornay Sauce, as well as Gnocchi Parisienne!
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Ingredients Gnocchi Parisienne: butter, all-purpose flour, dijon mustard, parsley, fresh thyme, gruyere cheese, eggs
Ingredients Mornay Sauce: whole fat milk, butter, flour, gruyere cheese, lemon
Ingredients to Serve: sun dried tomatoes, brussels sprouts, kale, chives, oil, butter, gruyere cheese
Speciality Equipment: stand mixer (recommended), piping bag with a round piping tip (essential)
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. Some classes include drink pairings, if specified.
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 Kathryn Joel in person for a fabulous night of finger foods! Guaranteed to elevate your party menus this holiday season, you'll learn to prepare a full menu of party bites including Blinis with Smoked Salmon & Crème Fraiche, Beef Tartare on Crostini with Fried Quail's Eggs, Puff Pastry Palmiers (both savoury and sweet), Scallop Ceviche Spoons, Buttermilk Corn Cakes with Chipotle Shrimp, Peking Duck Breast Pancakes, Pressed Flamed Sushi and Bourbon Chocolate Truffles. Then since we're celebrating the holidays we'll be including some delicious sparkling wine pairings introduced by WSET wine educator Cheata Nao, to complement your canapés (non-alcoholic alternatives are available on request).
Join Kathryn Joel for her online class and you'll learn how to French trim, herb crust and roast a Rack of Lamb to medium rare perfection. Ideal for a date night or a celebratory or festive meal, we'll serve our lamb with thyme scented Smashed Celeriac and Pan Seared Brussels Sprouts too.
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