Thai 4.0

Posted by on Jan 25, 2018

Thai 4.0

Menu: Red curry paste Green curry paste Pad Thai Red Curry chicken pork satay  Peanut sauce Pickled cucumber Roast Pork fresh rolls with crackling

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Beef and Guinness Pie N Mash

Posted by on Jan 3, 2018

Beef and Guinness Pie N Mash

Beef and Guinness Pie N Mash Here’s a classic British dish perfect for a Canadian winter! Learn to make … Pressure cooked Beef and Guinness stew encased in shortcrust pastry Parsley and butter mashed potato Gravy Class size 8 people $85 plus GST per person Licensed Kitchen  ...

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Young Chefs

Posted by on Nov 28, 2017

Young Chefs

YOUNG CHEFS Class size 8 young chefs ages 10-14 Signed waiver needed to participate Class time is 2-4pm Only a parent or guardian can pick up the child and the name of the person picking up will be needed ahead of time. Cost is $60 plus GST per chef Sunday, January 28th – pasta making (tomato and basil sauce, Parmesan cheese) Sunday, February 4th – biscuits and cookies – Oat honey and brown sugar – Orange biscotti Sunday, February 25th – pizza making Sunday, April 8th – pasta...

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Oil

Posted by on Nov 20, 2017

Oil

“What oil should I use”? In this class we’ll look at a variety of oils and how best to: Use them Choose them  Eat them Then we’ll make a variety of dishes including those oils.  

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Salt

Posted by on Nov 20, 2017

Salt

In this class we’ll look at techniques using salt that are used to enhance/cook/cure foods  Menu Salmon Gravadlax with honey mustard dressing  Brined chicken breast, home made BBQ sauce Sea salt and rosemary bread Salted baby potatoes mojo sauce Baked chocolate tart with Salted caramel sauce...

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Rabbit

Posted by on Nov 20, 2017

Rabbit

This class will entail de boning the saddle and stuffing with a prune and brandy forcemeat which is poached and then roasted. Olive oil mashed potatoes Green beans Tarragon and tomato sauce   

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