January 2012

Easy One Pot Meals - Thursday, January 5th & 31st - $55 plus hst( Jan 5th SOLD OUT Second Class added Jan 31)

Chef Glenys Morgan

Busy Night - Make this tonight!  One Pot meals are making a resurrenge and January is a great month to experiment with this hearty fare.  Chef Glenys Morgan kicks off the new year with a collection of flavourful one pot meals that are super easy to create.  Lots will be covered in the class - Chef Glenys will give us tips on one pot cooking, discuss slow cooking, crock pots, pressure cookers and provide insight on different cooking techniques to help you become more efficient in th kitchen.  And the best part.....less dishes to clean up!  On the menu:

Sizzling Beef Stir Fry with Spring Onions and Black Bean Sauce

Slow Cooker Chicken and Sausage Gumbo

Skillet Roasted Chicken with shallots, Potatoes, Mushrooms with a Lemon Pan Sauce

Baked Italian Sausage and Tomato with Basil & Spinach

Perfect Prime Rib - Saturday, January 7th & 21st - $55 plus hst     12 - 3 pm

Chef Chris Beall   Both Classes SOLD OUT repeating in February

Learn to cook perfect prime rib! We are going all out this afternoon with a fantastic dinner menu with Slow Roasted Prime Rib as the "Main Event".  Join Chef Chris Beall as he teaches us the secret to creating a high end restaurant quality dinner with all the fixings....even Yorkshire pudding!   From buying the roast, prepping it, cooking and carving - all will be covered.  Plus round out the meal with a terrific appetizer, salad and a dessert that can carry through the busy party season. Wow - doesn't get much better than this! On the menu:

Stuffed Mushroom Caps - stuffed with cheese & fresh herbs then baked au gratin and topped with balsamic syrup

Deconstructed Caesar Salad - romaine hearts, freshly made sourdough crostini, fresh caesar dressing drizzle, baked parmesan crumble

Slow roasted AAA Prime Rib Roast - rubbed with garlic, thyme, cracked pepper, rock salt and whiskey and served with a Porcini mushroom demi glace and horseradish cream

Yorkshire Puddings - baked with parmesan and green onion

Steamed Broccoli - topped with Béarnaise Sauce

Roast Yukon Gold Potato Wedges

Eggnog Panna Cotta

French Connection with Julia Child - Thursday, Jan 12th - $55 plus hst SOLD OUT

Chef Glenys Morgan

Mastering French Cooking!  Back by popular demand, another Julia Child themed class with Chef Glenys Morgan. Chef Glenys will demonstrate how to cook a wonderful French dinner from start to finish....from braising to souffle, we will discover the secrets of those French cooking techniques. This menu is perfect for the cool weather as we head into winter.  Bon Appetit!   On the menu:

Caramelized Scallops with Apple Cider served on a bed of greens

Syrah Braised Short Ribs with hints of Boeuf Bourgignon flavours

Celery and Horseradish Souffle

Crispy Potato Cakes

Caramelized Turnips & Parnsips

Chocolate Pear & Brandy Torte

Cooking with Spirits - Wednesday, Jan 11th - $55 plus hst

Chef Robert Vaillancourt

Add a shot to the pot!  Cooking with wine, beer and spirits adds a richness and depth of flavour to any dish. This theme of class has been popular and Chef Robert returns tonight to demonstrate how to cook with alcohol successfully. From sauces and marinades Chef Robert will explore how cooking with booze can add that zing to any dish...did we mention will also flambé?  Join us tonight and add a dash of spirit to your kitchen.  On the menu:

Margarita Prawns - lightly breaded prawns served with a tangy margarita dip

Bourbon Marinated Pork Tenderloin - marinated with bourbon and soy sauce to make a moist dish

Grilled Caribbean Marinaded Chicken - delicious dish that has a marinade of brown sugar, rum and ginger

Cherry Jubilee - sweet cherries in a brandy sauce and then flambéed with Kirsch over ice cream

From Plate to Platter - Tuesday, January 17th - $55 plus hst

Chef Alan Dee

Cocktail Party Food with a Twist!  Chef Alan Dee returns tonight with a class that turns dinner plate classic into hors d'oeurves.   Everyone loves to get new ideas and this class is all about reinvention! Join us as Chef Alan demonstrates how to deconstruct 5 entree plates and turns them into party platters worthy of any cocktail party.  Sign up today and you will become the hostess with the mostess at your next party.  On the menu:

Romaine Heart BLT Canape - all the goodness of a BLT sandwich in a two bit canape

Mini Tamale Pies

Proscuitto Wrapped Mac and Cheese cups

Chicken Souvlaki Pita Bites

Thai Prawn Curry in Won Ton Cups

Tasty Thai - Thursday, January 18th & 19th - $55 plus hst - Second class added Wednesday, January 18th
Chef Cindy Low  
Learn how to make tasty Thai food!  Thai cuisine is one of the most diverse and complex in Asia, with its combination of hot, sour, salty, sweet and sometimes bitter flavors.  Chef Cindy Low introduces some favorite Thai dishes, including her delicious, no-fail Pad Thai recipe.  Learn all about the essentials of Thai cuisine, including ingredients, cooking techniques, and shopping tips.  Our Thai classes are always popular, so sign up soon!  On the menu:

Tom yum lobster soup - Thai hot and sour soup with lobster, mushrooms, galangal, lemongrass; simmered in lobster stock
Grilled beef satay with spicy peanut sauce
Pad Thai with prawns, tofu, egg, bean sprouts, and roasted peanuts - everyone's favorite Thai dish!
Chicken and fresh pineapple red curry with coconut milk

Jasmine rice
Mango gelato
(Note:  this menu is gluten-free except for the Tom Yum Lobster Soup)

Call of the casbah - Moroccan (Participation) - Thursday, January 26 - $75 plus hst
Chef Cindy Low
Come to the casbah!  Join Chef Cindy Low on an exciting culinary adventure to Morocco in a very hands-on participation class.  Morocco boasts one of the world's most intriguing yet unknown cuisines, with its countless spices and combinations of sweet and savory - what Chef Cindy describes as a warming, cozy and exotic cuisine.  Roll up your sleeves - under Chef Cindy's guidance, you will learn to make a memorable chicken tajine with couscous, kofta, and briouats.  On the menu:
 
Grilled beef kofta - Moroccan-spiced minced beef kebabs
Organic greens salad with fresh pomegranate; pomegranate molasses vinaigrette
Tajine of chicken, butternut squash, preserved lemons, almonds and saffron
Whole wheat couscous
Date and almond briouats - crispy filo triangles with a delicious sweet filling

Party Food for Game Day - Saturday, January 28th - $55 plus hst 12 - 3 pm

Chef Chris Beall

Get Ready for Game Day!  Super Bowl is just around the corner and part of the fun about watching the big game is the definitely the FOOD.  Chef Chris returns today to with a menu of great game day snacks that are sure to be crowd pleasers.  Don't worry, he will teach us how to prep ahead so you don't miss any of the action as he demonstrates some of his favorite dishes.  Whatever team you are cheering for, you better bring your manly appetite for this one! On the menu:

Kobe Beef Meatballs in a spicy Arrabiatta Sauce with shave Grana Padano Cheese

Salmon Cakes - sockeye salmon, roasted corn, panko crust with a lemon & honey yogurt sauce

Pulled Pork Hero - sweet & savoury braised pork on a hoagie bun with all the fixin's

Crab Dip - artichokes, cream cheese, bell peppers served with toasted Naan bread

Kung Pao Chicken bites - spicy bites with sweet soy, peanuts, chilies served on a bed of cucumber salad