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In-Person
August 26, 2022 6:00 PM
Kathryn Joel
3 - 4 hours
Live Class
On-Demand Class
$ 138.00 CAD
plus tax
We're excited to welcome Peter Zukiwski of Pitt County BBQ for our inaugural class on Northern Carolina style whole hog BBQ. Peter will be setting up his pig cooker and demonstrating how to barbecue a whole pig, Northern Carolina Style. We'll start the night with an intro to whole hog BBQ, then we'll get you shucking oysters for your appie, before we cook up a batch of Deep Fried Okra, and show you how to make Pepsi & Peanuts for your second course of the night. Then to go with our BBQ pork, we'll also be mixing up a batch of Corn Bread and a Slaw. We'll be pouring a flight of SYC Brewery's locally brewed beers through the course of the night, and finishing off with a very Southern Banana Pudding. Your experience includes your meal and SYC Beer pairings. An additional menu of wines, beers and cider is available for purchase on the night.
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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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