All Classes $95pp 7:00pm – 9:00pm Bring a Friend and Save $5!
TRIO
Friday, March 2nd
When I go out to eat, I usually do what most chefs do – order as many different dishes as I think I just might possibly be able to eat. This is in part because all chefs relish the dining experience and to encompass all the flavours and textures. This class offers many dishes, all interrelated to complete the course from Seared Scallops, Filet Mignon, Asparagus, Mushroom, Fennel, Sweet Peas, Lamb, Chicken and a wallop of flavours. Create as a trio and master the plate.
EASTER DINNER
Wednesday, March 28th
Easter dinner, Sunday nite supper, or just a great gathering of friends. Here’s a menu that is designed for dinner “in”, featuring a Chicken Soffrito with Orecchiette Pasta, Roasted Beet Salad with Mesclun & Ricotta, Grilled Salmon with Pearl Barley and Parsley Coulis, Spring Pea Risotto with Spicy Herb Sauce and a Glazed Lemon Poppy-Seed Cake. Buona Pasqua!
THE GIRL CAN COOK
Thursday, April 19th
Friday, April 20th
Saturday, April 21st
It’s a Girl’s Nite Out... sorry guys! As a prelude to dinner or why not, instead of it! These easy, elegant Appetizers will be the life of the Summer Cocktail Party. If you’re going to throw a party this Summer, create a wow factor! Ladle out some colour this Summer and smell the breeze unfold. With a snap, prepare these great hors d’oeuvres or starters and watch the sun simply set!
SUNSHINE EN PROVENCE
Monday, April 30th
Paris is universal and a victim of success. Here is a bistro style menu and remember, in France, bistro doesn’t really mean anything more specific than “casual”; but with a French flair and of course, the love of France – Shrimp Salad with omelette, toasted peanuts & honey basil dressing, French red onion soup with manchego, Spring Asparagus with garlic aioli, Potatoes with sour cream & dare we say, bacon, Cauliflower Risotto with Brie, Salmon a la Nage, Sautéed Chicken with asparagus, spring onions & parsley tarragon gremolata, and White chocolate grapes with a brandied fig vanilla classic. Touche!
