Our Most Popular Culinary Event!
For people who enjoy cooking together! Discover tips & tricks of the trade by our professional chefs as you build a three-course meal together to enjoy.
(Dessert course made in advance)
WATCH VIDEO
Three-hour, Hands-on Class
From 17:30 to 20:30
$ 260 per duo, or $ 275 per duo with BYOW option (Taxes extra)
NEXT CLASSES:
January 17 – Duck Confit Salad with a Raspberry Vinegar Vinaigrette, Pan-Seared Bison Tenderloin with Balsam Fir Tips Oven Roasted Root Vegetables, Chocolate Mousse
January 24 – Mix Greens with Maple Creamy Vinaigrette, Mustard and Smoked Bacon Braised Ontario Lamb Shank, Brussel Sprout, Vanilla Panna Cotta *gluten-free menu
January 31 or February 1 – Shaved root vegetable and legume salad, Stuffed Pasta – Fragrant Orange Ricotta Stuffing with Veal Puttanesca Sauce, Chocolate Zabaglione with Macerated Fruit
February 7 or 8 – Lobster Bisque with Dill Fish Cake, Black Cod with a Tobiko Beurre Blanc, Cheese and Lemon Mousse **gluten-free menu
February 14 or 15 – $275 per couple – Tuna Carpaccio, on Filo Pastry, Black Truffle and Wasabi Mayonnaise – Herb Crusted Rack of Lamb, Red Wine, Ajowan and Black Pepper Sauce, Roasted Vegetables – Dark Chocolate Orange Trifle **gluten free menu
February 21 – Goat Cheese, Green Apple Salad with Basil and Grapefruit Vinaigrette – Flank Steak (Bavette) with Stout Beer Sauce and Roasted Vegetables – Dark Chocolate Tart with Chocolate Tuile
February 28 – Roasted Asparagus White Balsamic and Basil Oil – Homemade Fettuccine served with Shrimps, Scallops, Tomato Safron Sauce – Amaretto Panna Cotta
March 7 or 8 – Duck Confit Salad with a Raspberry Vinegar Vinaigrette, Pan-Seared Bison Tenderloin with Balsam Fir Tips Oven Roasted Root Vegetables, Chocolate Mousse
March 15 – Roasted Asparagus White Balsamic and Basil Oil – Homemade Fettuccine served with Shrimps, Scallops, Tomato Safron Sauce – Amaretto Panna Cotta
March 21 or 22 – Tuna Tataki with Wasabi mayonnaise, Glazed Chicken Breast with a Mushroom Bouillon, Coconut Crème Caramel *gluten-free menu
March 28 or 29 – Salmon Tartar, Macreuse (beef shoulder) with a Whiskey and Maple Syrup Glaze, Chocolate Mousse
April 7, 8, 11, 12, 17, 18, 19, 25, 26 – MENUS TBA
More dates to come!
WAITING LIST
Please feel free to add your name to our waiting list for this class.