Western Cuisine

Fundamental to modern cooking, European cuisines and iterations in Americas entail not only the classics, but dishes and techniques palatable to the creative minds.  You can choose to appreciate the traditional ways and then innovate, transforming ingredients to delectable dishes that may include appetizers, mains, and even sweets.  Enjoy them after class, or pack them away along with ample cooking tips and learnings.


Class listing for February to April 2019
Book any of the below classes, any time.

Porcini Risotto,
Orange Pistachio Semifreddo

 $79/person

Duration: 2 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 5 points

Description coming soon!

Bring Your Own
Knife Sharpening Workshop

$79/person

Duration: 2.5 hours
Format: Hands-on
Minimum # of students to run: 4
Prepaid Points: 5 points

Learn to sharpen your knife the right way on a whetstone!  Chef Erwin will dissect the techniques of knife sharpening, blade construction, what makes a quality knife and proper edge maintenance.  Bring any size of knife with a non-serrated edge for this hands-on workshop or use our practice knives.

Seafood Quiche with Shrimp, Salad with Passionfruit Vinaigrette

 $79/person

Duration: 3 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 5 points

Description coming soon!

Chicken Pot Pie
with Wild Mushrooms

$79/person

Duration: 3 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 5 points

Description coming soon!

Coq au Riesling
(Chicken Stewed in Riesling),
Prunes Poached in White Wine

$99/person

Duration: 2.5 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 6 points

Description coming soon!

Knifeworks:
Basic Cuts and Potage Cultivateur


$99/person

Duration: 3 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 6 points

For those of you who always wanted to cut like a pro but don’t know what went wrong, come to this class and learn the details about proper knife handling and usage in safe and effective ways.  You will experience a variety of cuts, from brunoise to julienne, with different produce. Then you will cook and garnish a potage using what you cut. 

*** Students will receive a $50 credit towards the purchase of Wüsthof products.

Cut Pasta:
Beetroot Tagliolini, Maple-Orange Quail, Marsala Glaze

$99/person

Duration: 3 hours
Format: Hands-on
Minimum # of students to run: 4
Prepaid Points: 6 points

Description coming soon!

Spring Vegetable Chartreuse
with Herb Cream,
Parsnip Avocado Chowder

$99/person

Duration: 3 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 6 points

Description coming soon!

Salmon Quenelles with Fish Velouté Sauce, Crème Argenteuil (Asparagus Cream Soup)

$99/person

Duration: 3.5 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 6 points

Description coming soon!

Grind Your Burger,
Bake Your Bun from Scratch


$99/person

Duration: 3.5 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 6 points

Description coming soon!

30-minute Quick Meals with Seasonal Ingredients (9 dishes)


$129/person

Duration: 3 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 8 points

Description coming soon!

Hand-rolled Pasta:
Lobster Tail Cavatelli,
Brandy Sauce, Pimiento Crisp

$129/person

Duration: 3 hours
Format: Hands-on
Minimum # of students to run: 4
Prepaid Points: 8 points

Description coming soon!

Cocoa Tagliatele, Cocoa Nib Cod, Porcini Chocolate Truffle Sauce

$129/person

Duration: 3 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 8 points

Description coming soon!


Class fee is per person per set of materials, subject to HST.
Buddy discount available.  See FAQ

HANDS-ON CLASS INCLUDES

  • Relevant recipes

  • Hands-on practice on recipes as guided by chef instructor

  • All materials needed - the tools and ingredients we use in class are of top quality

  • An apron to use during class. You are welcome to bring your own

  • Container for you to take away your finished product