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Cookin Like a Chef, couples

COOKING LIKE A CHEF - Cooking For Couples

Three hour class, hands on from 5:30pm to 8:30pm     $ 105 plus processing fee and tax, per person

For couples that enjoy cooking together!

January 26th Menu: Smoked Haddock Galette with Homemade Mustard, Wild Mushroom and Shrimp Risotto, and Haskap Berry & Lemon Pudding Cakes

February 23rd Menu:  Apple, Bitter Greens and Milkweed Pods Salad, Elder Flower Glazed Duck Breast and Clafoutis

March 23rd Menu: Butternut Squash and Coconut Milk Cappucino, Oven Roasted Veal Tender and White Chocolate Panna Cotta in a Glass.

April 27th Menu:

Click REGISTER to see future dates and menus

Don't forget to register TWO people!

Register

Cooking Like A Chef - Cooking with Cheese

COOKING LIKE A CHEF - Cooking with Cheese

Tuesday, January 16th - 5:30pm to 8:30pm        $ 95 plus processing fee & tax

Unlock the secrets to creating dishes with different cheeses.

Menu: Recipes will be made from a selection of cheeses from Glengarry Fine Cheese; including Goat Cheese, Lankaaster, Barely Blue and others.

Registration closes 2 days before the course date.

Register

Cuisines du Monde, Canada

CUISINES DU MONDE - Canada

Three Hour Class, hands on from 5:30pm to 8:30pm    $ 95 plus processing fee and 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 : From Pickled Milkweed, Spruce Tips and Mystique of Mugwort to High-Bush Cranberries, Peppery Green Alder and Char. 

February 2th Menu:

March 2th Menu:             

Click on REGISTER to find out the next class dates and the menus

Register

C'est Bon Cooking Class

KNIFE SKILLS - Animal Proteins

Three Hour Class, hands on          $95 plus processing fee and tax

Learn basic cuts for different animal proteins such as poultry, fish, beef and game. These classes will focus on how to choose, clean and cook fish.

Click REGISTER to view class dates and menus

January 17th Menu: FISH - Dressing and Filleting Trout and Flounder

* Menus will be posted 30 days ahead of scheduled dates.

Register

Knife Skills - Chef's Knife

KNIFE SKILLS - How to Use a Chef's Knife

Three Hour Class, hands on          $95 plus processing fee and tax

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.

Dishes inspired by Squash, Celery Roots, Beets, Carrots, Parsnips and other seasonnal vegetables

Click on REGISTER to find out the next class dates and the menus

Wednesday, January 24th - 5:30pm to 8:30pm

Wedenesday, March 21st - 5:30pmm to 8:30pm

Registration closes 2 days before the course date.

Register

 

Master the Basics, Braising

MASTER THE BASICS - Back to Braising

Three hour class, hands on from 5:30pm to 8:30pm     $ 95 plus processing fee and tax, per person

Dishes inspired by the basic braising technique. Great Comfort Food for Cold Winter Days!

February 22th Menu: Braised Veal with Monarde and Buckwheat Honey, Braised Pears

March 22th Menu: 

April 27th Menu:

Registration closes 2 days before the course date.

Register

MASTER THE BASICS - Pastry Doughs & Fillings (En français)

Saturdays - 5:00pm to 8:00pm     $ 95 plus processing fee and tax, or $270 for all 3 classes (taxes & fee extra)

Classes will be conducted in FRENCH only.

Guest Chef Isabelle Leroux will lead a 3-part, hands-on, basic pastry cooking class.

Originally from Casselman, Chef Isabelle has been at the helm of the pastry department at Epicuria Fine Foods Store and Catering for the past 10 years. After graduating from the École Hotellière de l'Outaouais, she worked along side great pastry chefs such as Eric Gagnon and Jean-Claude Duwiquet. During each 3-hour, hands-on class, she'll share her refined techniques for well-loved, pastry basics.

Saturday, January 27th -  Menu: Sweet Dough, Short Dough, and Flaky Pie Dough

Saturday, February 3rd -  Menu: Génoise, Pâte à Choux, Madeleines

Saturday, March 3rd -  Menu: Crême Pâtissière, Mousse au chocolat, and Almond Cream with Fruit Garnishing

 

*Recipes contain gluten flour, dairy products, nuts and egg products. No substitutions will be made.

 

Maximum of 8 people per class.

      

Register

Master the Basics, Stocks & Sauces

MASTER THE BASICS - Stocks, Soups & Sauces

Three Hour Class, hands-on          $ 95 plus processing fees & tax

Master the basic cooking principles behind stocks, soups ans sauces. You’ll be surprised at how delicious they taste!

Menu Example: Vegetable Stock, Mushroom Sauce, Veal Stock, Glace de Viande, Crustacean Stock, Fumet

Saturday, March 10th         - 1:00pm to 4:00pm

 

Click on REGISTER to find out the next class dates  

 

 Register

Adult Chef Class

NEW! Adult Chef Learn-To-Cook Series - 6 Weeks

Saturdays, 1:00pm to 3:00pm – January 20 to February 24,  or

Thursdays, 10:00am to 12:00pm – January 11 to February 15, or

Saturdays, 10:30am to 12:30pm – April 7 to May 12

Learn to cook! Participants will work closely with Chef Georges to learn a variety of essential cooking techniques. The results: mastering fundamental cooking skills and building confidence.
 

**Attention: Alergy Alert

** The recipes used may contain nuts, traces of nuts, dairy products, soy, and flours that contain gluten.

Minimum 4 participants required. Maximum of 8.

6-week Program: $ 450 plus tax and processing fee

Per Class: $ 79 plus tax and processing fee

 

Class 1:    Knife Skills - Alliums                            Class 4:    Rice

Class 2:   Vegetable and Chicken Stocks             Class 5:    Root Vegetables

Class 3:    Cooking Fish                                        Class 6:    Desserts

 

Register

Teen Chef Class

Teen Chef - Series 1 (6 weeks)

Mondays, 6:30pm - 8:00pm – January 15 to February 19, 2018

C’est Bon Cooking’s Teen Chef classes go much further by engaging youth aged 12 to 17 in an exploration of kitchen fundamentals. Participants will work closely with Chef Georges to learn a variety of essential cooking techniques. The results: giving teenagers the cooking skills and confidence they will need for life.
 
Minimum 4 participants required. Maximum of 8.

 

6-week Program: $ 360 plus tax

Per Session: $ 65 plus tax

 

Class 1    Quick Snacks & Dips                    Class 4      Fish - Cooking Techniques

Class 2   Eggs - Soufflés and more             Class 5       Vegetables - Knife Skills

Class 3   Dough - Pizza                                Class 6       Dessert - Pâte à choux

Register

Teen Chef Series 3

Teen Chef - Series 3 (6 weeks)

Tuesdays, 6:30pm - 8:00pm - Jan. 30th to March 6th, 2018 

C’est Bon Cooking’s Teen Chef classes go much further by engaging youth aged 12 to 17 in an exploration of kitchen fundamentals. Participants will work closely with Chef Georges to learn a variety of essential cooking techniques. The results: giving teenagers the cooking skills and confidence they will need for life.

Minimum of 4 participants. Maximum of 8.

6-week Program: $ 360 plus tax

Per Session: $ 65 plus tax

Series 3 of our Teen Chef series continues to build upon techniques taught in Series 1 and 2.

Students will tackle:

Class 1   Vegetarian Cuisine                     Class 4     Crustaceans - Cooking Techniques

Class 2   Eggs - Fresh Pasta                    Class 5     Root Vegetables - Advanced Knife Skills

Class 3   Dough - Focaccia                       Class 6     Dessert - Crème Brulée

 

Completion of Series 1 or 2 classes IS REQUIRED in order to take this series.

 

Register