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/new-virtual-adult-chef-learn-cook-series *NEW!!! -- VIRTUAL ADULT CHEF - Learn-to-Cook Series
 
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Cooking For Couples

COOKING LIKE A CHEF - Cooking For Couples

Three-hour, Hands-on Class - from 5:30pm to 8:30pm     $ 220 per couple plus tax

Our most popular culinary event. For couples that enjoy cooking together! 

Friday, October 30th - Menu: Vegetarian Menu: Marinated Cattail Heart, Greens Salad, Creamy Tomato Barley Risotto, and Spiced Poached Pear with Tahini Caramel Sauce

Friday, November 6th - Menu: Lobster Bisque with a Dill Sauce Lobster Cake, Orange, Cranberry and Ginger Glazed Chicken Thighs and Lemon Curd Crumble (allergies and food restrictions note ; this menu contains alcohol, dairy products, gluten, pork, mushrooms and nuts) 

Friday, November 30th - Menu:

More dates to come!

Registration is per couple. You will be prompted to indicate both names.

Register

Canadian Cuisine

CUISINES DU MONDE - Canada

Three-Hour, Hands-on Class - from 5:30pm to 8:30pm    $ 110 per person plus tax

A menu inspired by Canadian ingredients and traditional Canadian food. Discover some of Canada's boreal ingredients while mastering techniques and creating succulent dishes. 

Featuring products such as: Pickled Milkweed, Spruce Tips, Mystique of Mugwort, High-Bush Cranberries, Peppery Green Alder and Char.

November 20th: Menu: Walleye Salad with Duck Lardon and Birch Syrup, Marinated Bison Tenderloin with a Wild Garlic Sauce, and Sweet Wild Rice Parfait 

 

 More dates to come!

Register

Poultry

KNIFE SKILLS - Poultry

Three-hour, Hands-on Class   From 5:30pm to 8:30pm        $ 125 per person plus tax

Wednesday, November 18th 

How to debone a chicken, with chef Georges. Learn how to efficiently maximize the purchase of a whole chicken. You'll receive coaching and tips & tricks for a gateway recipe that will launch a multitude of possibilities for meals and menus. Tips on butchering, portioning, cooking the different parts of a whole chicken. 

In addition to preparing and eating a meal during the class, participants bring home all unused, butchered parts of the whole chicken.

Register

Knife Skills - Chef's Knife

KNIFE SKILLS - Seasonal Vegetables (Chef's Knife)

Three-Hour, Hands-on Class    from 5:30pm to 8:30pm   $110 per person, plus tax     

Wednesday, October 28th

Wednesday, November 4th

More dates to come!

How to properly use a chef knife is one of the fundamentals of the kitchen.  Allumette, Brunoise, Julienne and Paysanne - learn the classic french cuts.

Knifes skills techniques that will help you in the preparation of vegetable dishes

"Last night my friend and I attended an excellent 3 hour knife skills course with Chef Georges. This was, by far, the most useful and active cooking class I've taken. No standing around watching other people doing things. Georges gets you chopping onions, shallots, garlic, peppers, herbs, eggplant, tomatoes, carrots, etc. Georges shared great tips and techniques. If you're visiting Ottawa, try to get into one of these workshops. So great!"

Register

Master the Basics, Stocks & Sauces

MASTER THE BASICS - Stocks & Sauces

Three-Hour, Hands-on Class         From 10:30 am to 1:30 pm    $ 115 per person plus tax

Master the basic cooking principles behind stocks and sauces. 

Georges will demo how to do stocks, guests will prepare sauces to serve with different proteins.

Saturday, October 31st Menu: Beef Medallion with Green Peppercorn Sauce, Lobster Cake with a Lobster Sauce, Chicken with Mushroom Wild Mushroom Sauce 

Saturday, November 28th Menu:

 

 Register