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February 1, 2022 6:00 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join Mai Nguyen and learn to make two quick and easy Thai faves. You'll start with a classic Tom Yum hot and sour soup, as you infuse aromatics into broth. Then you'll whip up a Rare Beef Salad too. By the end of class you'll have your fragrant and delicious Soup and Salad ready to go for a spiced up evening meal!
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Ingredients, Nam Neua (Thai Beef Salad): 1 lb steak (ribeye, top sirloin, tenderloin, flank etc.), vegetable oil, soy sauce, Thai fish sauce, uncooked rice, salad greens (romaine, mixed greens, etc.), baby tomatoes, cucumber, shallot, cilantrol, mint
Ingredients, Prik Nam Pla: fish sauce, lime, chili flakes, garlic, bird's eye chili (optional)
Ingredients, Tom Yum Goong: chicken stock, 8 large raw shell-on shrimp, lemongrass stalk, kaffir lime leaves, galangal, shallot, bird's eye chilis, lime, Thai fish sauce, oyster/shimeji mushrooms, Thai chili paste/oil (optional), cilantro
Speciality Equipment: spice grinder or mortar & pestle (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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