Classic French Sauces

Posted by on Nov 26, 2012

Classic French Sauces

In this class we will make Hollandaise, Béarnaise, red wine, honey and rosemary, orange sauce, provencal sauce. Then we will use the following to eat: Hollandaise to accompany buttered asparagus Pork cutlet provencal Crepes in orange sauce  

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Irresistible Italian

Posted by on Aug 7, 2012

Irresistible Italian

SKILL Making gnocchi MENU Parsley pesto Italian Pork tenderloin, sun dried tomatoes, sage and bacon Rosemary bread Chickpea and parsley salad Orange Biscotti   Note: August 3rd class is a daytime class starting at 11.30am and finishing around 2.00pm  

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Thai

Posted by on May 31, 2012

Thai

Thai food is all about sweet, salty, spicy and sour in various formats but I think this class has a touch of everything.   SKILL: Flavours   MENU: Red curry Chicken red curry Pickled Cucumber Pork Satay and Peanut sauce Pineapple fried rice    

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Trip to Asia

Posted by on Mar 1, 2012

Trip to Asia

We will learn how to balance sweet, salty, spicy, sour using fresh ginger, chillies, cilantro, garlic, lime and palm sugar to create some tasty dishes.  

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Taste of Saskatchewan

Posted by on Jan 11, 2012

Taste of Saskatchewan

Taking items that are found in Saskatchewan to make some delicious dishes. Menu will be decided nearer the class (You must be open to eating fish for this class)  

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Taste of Great Britain

Posted by on Jan 10, 2012

Taste of Great Britain

The classic Roast Beef and Yorkshire pudding, roast potatoes, sweet red cabbage and pan juices, Raspberry Cranachan. How to prepare and tie your beef, season and cook as well as the secrets to Yorkshire puddings! Finish with a classic Scottish dessert.    

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