Wednesday, February 1, 2012 - 5:30 - 8:30pm

A Taste of Spain
In this class, we will be exploring some of the famous dishes that have made Spain such a culinary destination. Learn to make some tapas, paella, and montecado cakes. Dinner included.

Sunday, February 5, 2012 -10:30am - 1:30pm

The Whole Bird
Buying a whole chicken isn’t just an economical choice, it is also a great way to get a variety of dishes from a single animal.  Come on and learn how to take apart a bird, cook every part in a delicious way, including leftovers. Lunch included.

Thursday, February 9, 2012 - 5:30 - 8:30pm

Fabulous Fennel

Fennel is such an underutilized vegetable and this class is our attempt to rectify that.  We will explore the many cooking methods you can use to create soups, sides, entrees and desserts with just a few bulbs. Dinner included.

Sunday, February 12, 2012 -10:30am - 1:30pm

Real Ice Cream

If you've never had real ice cream, than you are in for a real treat.  Join us for a morning of making ice cream and ice cream treats. There is no meal with this class, but you’ll be able to take ice cream and treats home with you.

Wednesday, February 15, 2012 - 5:30 - 8:30pm

Roasting

Do you know what to do with beef chuck roast? How about pork loin?  In this class, we will discuss, cook and sample different roasts to learn about how to get the most out of all of your roasts. Dinner included.

Sunday, February 19, 2012 -10:30am - 1:30pm

Best Burgers

This class will explore the "secrets” to making great burgers.  We’ll delve into the history, techniques, and flavourings that will help you master a great burger and customize it to your liking. Lunch included.

Thursday, February 23, 2012 - 5:30 - 8:30pm

Southern Italy

Come in for one of our most popular classes. We will be making pasta from scratch, explaining olive oils and more. Dinner included.

 

Sunday, February 26, 2012 - 10:30am - 1:30pm

Knife Skills 101

Knife Skills 101 is the first class in a series of classes that will focus on the real fundamentals of cooking. In this class, you will learn how to select, sharpen, and maintain your knives. We will discuss safety, and of course, the slicing and dicing techniques - from battonet to brunoise. Feel free to bring in your favourite knives. We will use your new skills to prepare snacks along the way.