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Adult Chef Class

Adult Chef Learn-To-Cook Series - 6 Weeks

Thursdays, 5:30pm to 7:30pm – June 7 to July 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.

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

Per Class: $ 79 plus tax and processing fee (subject to availability; please inquire) 

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

 

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Cookin Like a Chef, couples

COOKING LIKE A CHEF - Cooking For Couples

Three-hour, Hands-on Class - from 5:30pm to 8:30pm     $ 105 per person (tax & processing fee extra)

For couples that enjoy cooking together!

May 25th Menu:  Bitter Greens Wild Mustard Vinaigrette, Oven Roasted Québec Lamb Loin with Goat Cheese and Tomato Risotto and Petit Pot de Chocolat 

June 29th Menu: Eggplant, Lamb and Squash Crumble, Cedar Jelly Chicken, and Yogurt and Brownies Mochaccino

July 27th Menu: TBA

August 24th Menu:TBA

More dates being added to the calendar all the time!  

Don't forget to register TWO people!

 

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Cuisines du Monde, Canada

CUISINES DU MONDE - Canada

Three-Hour, Hands-on Class - from 5:30pm to 8:30pm    $ 95 per person (tax & processing fee extra)

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. 

June 1st - Menu: Wild Herbs and Flowers Beef Tartar, Duck, Goat Cheese and New Potato Parmentier -  Birch Syrup Vinaigrette, and Green Alder and Sweet Clove (wild vanilla) Panna Cotta

July 20th - Menu: TBA

August 3rd - Menu: TBA

 

Register

C'est Bon Cooking Class

CUISINES DU MONDE - Morocco

  A 3.75 hour hands-on class       $ 105 plus processing fees and tax

Guest Chef Abdallah and Chef Georges will highlight a Moroccan menu that blends traditional cooking techniques and Moroccan ingredients.

Wednesday, May 30th  from 5:30pm to 9:15pm [SOLD OUT]

Menu: Chicken Pastilla, Lamb Tagine and Pineapple Tajine

*This class will be a bilingual class.

Registration closes 2 days before the course date. 

Register

 

Sushis

CUISINES DU MONDE - The Art of Sushi

Wednesday, June 27th – 5:30pm to 8:30pm     $ 105 plus fees & tax

Chef Lee Heonku, sushi chef and owner of Bento Sushi, will share the proper techniques for rice cooking, Nigiri knife skills and other fundamentals of the Art of Japanese Sushi and Maki. Learn hands-on to make Sushi, Maki and Nigiri.

Menu:  Proper rice cooking, Selecting and preparing the proper ingredients, Rolling and other techniques

**menu includes seafood, raw fish

 

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Registration closes 2 days before the course date.

KNIFE SKILLS - Preparing Poultry for the Grill

Three-Hour, Hands-on Class          $95 per person (tax & processing fee extra)

Learn basic cuts for different animal proteins such as poultry, fish, beef and game.

 June 6th Menu - 5:30pm to 8:30pm: POULTRY - Learn how to Spatchcock a chicken as well as prepare the breast, the drumstick and the thigh for the BBQ.

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

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Knife Skills - Chef's Knife

KNIFE SKILLS - Seasonal Vegetables (Chef's Knife)

Three-Hour, Hands-on Class          $95 per person (tax & processing fee extra)

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 seasonal vegetables

Wednesday, May 23th  -  5:30pm to 8:30pm

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Grilling Marinades and Sauces

MASTER THE BASICS - Grilling Marinades and Sauces

Great Gift for the BBQ Lovers!

Three-Hour, Hands-on Class        $ 95 per person (tax & processing fee extra)

Add flavour, spice and sassiness to your summer grilling with these marinades and sauces.

Monday, June 18th - 5:30pm to 8:30pm    

Menu: Beer and Maple BBQ sauce, Spicy Grill Rub, Tangy Citrus-Herb Marinade, Wild Tea infused Vinaigrette and Basting Jus

 

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MASTER THE BASICS - Pastry Doughs & Fillings

Three-Hour, Hands-on Class - 10:00am to 1:00pm     $ 95 per person (tax & processing fee extra) 

Classes will be conducted in FRENCH and ENGLISH.

Guest Chef Isabelle Leroux will lead a hands-on, basic pastry class with strawberries and rhubarb as the star ingredients.

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, June 9th -  Menu: Strawberry and Rhubarb Scones, Turkish Delight, Rhubarb and Strawberry Galettes, Syrup and Curd.

Saturday, June 16th -  Menu: Strawberry and Rhubarb Scones, Turkish Delight, Rhubarb and Strawberry Galettes, Syrup and Curd.

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

      

Register

Master the Basics, Stocks & Sauces

MASTER THE BASICS - Stocks, Soups & Sauces

Three-Hour, Hands-on Class          $ 95 per person (tax & processing fee extra)

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, May 26th  - 1:00pm to 4:00pm

Saturday, June 30th   - 1:00pm to 4:00pm - last class until September

 

 Register

Teen Chef Camp

Teen Chef Summer Camps

Hands-on Class, 4 hours per day        $ 425 + tax & processing fee

C’est Bon Cooking’s Teen Chef camps go much further by engaging youth aged 12 to 17 in an intensive, week-long exploration of kitchen fundamentals. Over five fun and food filled days, participants work closely with Chef Georges to learn a variety of essential cooking techniques. Soups, egg dishes, poultry & meat, and vegetables will be covered. Plus, they’ll make a trip to the ByWard Market to learn everything there is to know about the ingredients they will cook with. 

2018 Camps:

July 16 to 20, 

July 23 to 27, or

August 13 to 17.    

From 10am to 2pm daily, lunch included every day.

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

 

Register