Cookery School

Learn by experience! The Waring House’s recreational cooking classes are suitable for all levels of cooking expertise, will expand your culinary repertoire, and teach you new tricks and chef techniques.

Each class features a particular culinary technique, type of food, region, ingredient or theme. For example, different classes cover comfort foods, Indian food, cooking with strawberries, or home smoking. Many of our classes cover cooking dishes with fresh, local ingredients — some picked that day at farms just down the road from the cookery school.

Want to see what recreational cooking classes we’ll be offering in the near future? Scroll down to see our upcoming classes.

Wednesday classes ($95) feature a sit-down dinner and wine, while Sunday classes ($75) focus on the lighter side, such as hors d’oeuvres or quick and easy meals. To reserve a spot in a scheduled class, contact our front desk at 613-476-7492 or 800-621-4956 or email reservations@waringhouse.com

Coming from out of town? We have great cookery school packages that include accommodation and dining.

Cookery classes can be a great team building exercise or a way to spend some time with a group of friends. We offer private classes for groups of 6 or more. For information on booking a private cooking class for your group, email events@waringhouse.com

JULY

Wednesday, July 12
Asian Flavours

  • Tuna Tataki with Mango, Papaya, Slaw
  • Malaysian Rack of lamb with Savoury Bread and butter pudding
  • Roasted Pineapple with Coconut Sorbet

Sunday, July 16
Burger Workshop

  • Grinding Brisket
  • Home Made Buns and toppings
  • Honeywagon Yukon Fries

Wednesday, July 19
French Bistro

  • Lyonaisse Salad with Poached Egg
  • Roasted Beef Tenderloin with Truffle Pomme Puree
  • Salted Caramel Creme Brulee

Sunday, July 23
French Bistro

  • Making fresh egg pasta dough
  • Fresh Marinara Sauce
  • Sous Vide Chicken Breast

Wednesday, July 26
Italian Summer

  • Ricotta Gnocchi with Parmesan Cream and Truffle Oil
  • Chianti Braised Pork Belly over White Bean Puree
  • Lemon Panna Cotta with Carmelized Blueberries

Sunday, July 30
Sandwich Sunday

  • Making and selection the best breads
  • House smoked turkey breast
  • Better bacon
  • Make our own mayo
  • Garden Fresh Veggies
  • Sandwich sides

AUGUST

Wednesday, August 2
What’s in Season?

  • Summer Pea Soup with Butter Poached Lobster
  • Herb Crusted Rack of County Lamb with Charred Corn and Tomato Risotto
  • Fresh Vanilla Cheesecake with Summer Berries and Cookie Crumble

Sunday, August 6
Pad Thai

  • Learn the secrets of true Pad Thai
  • Customized Pad Thai Saucs
  • Noodle selection
  • Knife skills
  • You choose the toppings

Wednesday, August 9
Dinner Party Secrets

  • Mushroom and Quail Salad
  • Roasted Pork Tenderloin with Spatzle and Grain Mustard Jus
  • White Chocolate Semi Fredo with Burnt White Chocolate “Sand”

Sunday, August 13
Sushi Rolls 101

  • Learn how to craft simple rolls
  • Rice selection and cooking
  • Buying the best seafood
  • How to adjust for your palate

Wednesday, August 16
Bounty of The County

  • French Gnocchi with Fresh Herbs, Parmesan Cream
  • Pickerel and County Tomato Bouillabaisse
  • Honey Lavender Creme Caramel

Sunday, August 20
Bread Baking

  • Learn all about what each ingredient does in bread baking
  • Yeast raised dough, a quick bread, and an easy sourdough

Wednesday, August 23
Chef Secrets: Duck

  • Foie Gras with Brioche and Peppered Pineapple Jelly
  • Sous Vide Duck breast with du puis lentils
  • Duck Fat fried beignets with with Carmelized berries

Sunday, August 27
No class

Wednesday, August 30
Locally Grown

  • Beet Tasting with Beet Juice Reduction
  • Charred Lamb rack with Oven Dried Tomato and Truffle Vinaigrette
  • Fromage Blanc Mousse with Sour Cherry