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:
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 4 or 5 – Greens with 3-year-old Balsamic Vinegar and Sundried Tomato Olive Oil – Curried Wapiti in Puffed Pastry, Red Onion – Cloud Berry Marmalade, Maple Crème Brûlée
April 11 or 12 – Duck Confit Salad with a Raspberry Vinaigrette – Pan-Seared Bison Tenderloin with Balsam Fir Tips Oven Roasted Vegetables – Chocolate Mousse
*gluten-free menu
April 18 or 19 – Tuna Tataki with Wasabi mayonnaise, Glazed Halibut Filet with a Mushroom Broth, Coconut Crème Caramel *gluten-free menu
April 25 or 26 – Fish and Crustaceans Cake with Puttanesca Sauce – Veal Piccata, Dried Lime and Garlic Green Beans – Pistachio Éclair **Contains nuts, gluten, fish and seafood. No substitutes available.
May 10 or 11 – Duck Confit Salad with a Raspberry Vinegar Vinaigrette, Pan-Seared Bison Tenderloin with Balsam Fir Tips Seasonal Vegetables, Chocolate Mousse
May 16 or 17 – Menu TBA
May 23 – Menu TBA
May 30 or 31 – Menu TBA
More dates to come!
WAITING LIST
Please feel free to add your name to our waiting list for this class.