Here is a sneak peek at our fall line up of classes!
 Registration begins August 16th at 6:30 a.m.

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  • Thursday, October 19th - 6:30 PM to 9:30 PM

    Riedel Tasting Event

    Join us for a wine lover’s evening guided by Wayne Bentley of Riedel and Tod Warner of Esprit Du Vin.

    Learn and experience the benefits of having the proper glass for your favourite wines.

    You will compare a flight of 4 wines in a set of varietaly specific glasses and taste the difference the right stemware makes. Best of all you get to take home the set of 4 tasting glasses (valued at $60 ) which includes an aromatic white, oaked white, Burgundy, and Bordeaux stemless glass.

    We will be joined by Sommelier Christie Pollard who will prepare a menu to pair with each wine.

    • Caesar salad fresh rolls with prosciutto
    • Wild mushroom and truffle pizza with Fontina cheese
    • Smoked Duck and fall fruit salad with greens chevre and a pomegranate vinaigrette
    • Pasta Bolognese with Parmigiano Reggiano

    ***All ticket sales are final***

  • Monday, October 23rd- 6:30 PM to 9:30 PM

    Hands-on Pizza Making

    Sometimes nothing is better than pulling a homemade pizza straight out of the oven. Join chef Carmen Barquero as you learn how to make an easy tomato sauce and a fast pizza dough to be used for a traditional Margherita pizza. Next, Carmen will show you how to make an alternative crust using cauliflower topped with roasted veggies and goat cheese. You will then enjoy a seasonal caramelized butternut squash pizza with crispy kale, fontina cheese with a pomegranate salsa. Lastly, Carmen will show you how to make a simply delicious whole wheat autumn apple pizza.

     

    ***All ticket sales are final***

  • Tuesday, October 24th - 6:30 PM to 9:30 PM

    Italian Cooking with Emily

    Tonight, chef Emily Richards is in the kitchen to share her love of Italian food. To begin, Emily will serve a duck ragout with tagliatelle, followed by a savoury polenta cake with fresh tomato. Next is a lovely tiramisu trifle, as well as a crunchy, chewey brutta ma buoni.

    ***All ticket sales are final***

    1 SPACE LEFT!

  • Wednesday, October 25th - 6:30 PM to 9:30 PM

    Cooking with Cast Iron

    Indoor or outdoor, cooking with cast iron is a great way to turn out some tasty dishes. Tonight, Troy Spicer will be passing on his knowledge and showing you how to cook Irish soda bread to enjoy with potato sausage soup. Next up is a pan seared beef Denver steak with whisky mustard cream, pan roasted tomatoes and crispy fingerling potatoes. Finally, Troy will demonstrate how even dessert can come out of that trusty cast iron skillet by serving up a caramel apple cobbler with ice cream. Take home a 10-1/4″ cast iron pan (valued at $42.99) and get cooking!

    **All Class Sales Are Final**

  • Thursday, October 26th - 6:30 PM to 9:30 PM

    What to Drink with What You Eat?: At The Local Pub

    Food and Beer Pairing class

    The local craft beer scene is booming with small breweries popping up in and around the Forest City. Join us for an evening sampling beer and food with a menu that includes pub favourites like Vietnamese Bahn Mi chicken tacos, kale Caesar salad, wild mushroom truffle pizza, grilled Cubano sandwich and chocolate stout pudding with pretzels and marshmallow.

    ***All ticket sales are final***

  • Monday October 30th - 10:30 AM to 12:30 PM

    Day Class - Classic Italian

    Today, treat yourself to the lunch of all lunches with chef Ran Ai, who is here to share the wonder that is Italian food. Begin the morning off with a ricotta, pesto and chili crostini followed by a baby green salad with gorgonzola, pear and honey. Next, learn how to perfect the art of risotto and enjoy it with salty prosciutto, wild mushrooms and wonderful saffron. For dessert, enjoy the Italian classic, affogato.

    ***All ticket sales are final***

  • Thursday November 2nd - 6:30 PM to 9:30 PM

    What to Drink with What You Eat: At The Portuguese Table

    Join sommelier Christie Pollard for a quick hop across the pond to beautiful Portugal for an evening of sensational food and wine. Each course will be paired with the perfect Portuguese partner that brings out the best in both.

    Start with night with a comforting Portuguese bread and garlic soup with herbs topped with a poached egg, followed by lula frita (calamari with lemon aioli). Next up is classic peri peri chicken skewers served with cucumber cabbage mint slaw and Portuguese rice with chorizo sausage, duck, apricots and olives. The finale is pasteis de nata (Portuguese custard tart)

    ***All ticket sales are final***

  • Friday, November 3rd - 6:30 PM to 9:30 PM

    The Best of France

    After many years of taking groups to tour the south of France, Jill has found some crowd pleasing favourites that she wants to share with you. Start the evening learning how to make savoury gougeres. Next is a creamy and delicious celeriac remoulade salad. Sip on a glass of wine from the Languedoc region as you enjoy a speedy version of the classic coq au vin served with roasted potatoes. Enjoy a plate of French cheeses, followed by a dessert of poached pears in red wine served with crème fraiche.

    ***All ticket sales are final***

  • Monday, November 6th - 6:30 PM to 9:30 PM

    French Baking

    Tonight, picture yourself in a wonderful French patisserie as chef Carmen Barquero treats you to some of the best sweets that France has to offer. She’ll demonstrate how to make the ubiquitous macarons with coffee and Baileys and oreo. Next is a lesson on how to make choux paste. From the choux, Carmen will prepare eclairs and the spectacular classic – croquembouche.   A light soup and salad will also be served during the class.

     

    ***All ticket sales are final***

  • Tuesday, November 7th - 6:30 PM to 9:30 PM

    Bee My Honey

    In tonight’s class, Jill will walk you through a honey sampling with products from Southwestern Ontario, Italy and Greece.

    For dinner, the evening will start with a salad of roasted beets with a honey/truffle vinaigrette on organic spinach. The main will be roasted salmon with a honey/miso/soy glaze served with honey/thyme carrots. Finish the evening with warm cinnamon honey roasted figs served over honey vanilla ice cream. Plus, try a honey-based mead that will having you buzzing.

     

    ***All ticket sales are final***

  • Wednesday, November 8th - 6:30 PM to 9:30 PM

    Hands-on Pasta Making

    Learn the joys of making your own pasta with chef Ran Ai in this technique-focused class. The evening will begin with you learning the tricks to making delicious smoked bacon, caramelized onion and ricotta ravioli with olive oil poached heirloom tomato sauce. Next, try your hand at making gnocculi with spinach and walnut cream sauce. Finally, you will make a classic spaghetti with bolognese ragu.

    ***All ticket sales are final***

  • Friday, November 10th - 6:30 PM to 9:30 PM

    Cooking for the Holiday

    The holidays can be stressful, so shed the stress of cooking the perfect meal by having chef Chad Stewart create the perfect holiday meal menu for you. Chad will begin by demonstrating a slow-cooked turkey breast with a brine recipe that will result in turkey fit for a king. No holiday meal is complete without a variety of delicious sides to overindulge in. Tonight, you will learn how to make simple roasted local potatoes, honey garlic roasted baby carrots and bacon onion stuffing.  End the evening with a classic vanilla creme brûlée.

    ***All ticket sales are final***

  • Monday, November 13th - 6:30 PM to 9:30 PM

    Winter Warming Soups & Stews

    Nothing makes you forget the chill in the air better than a warm bowl of homemade soup or stew.  Join Jill as she shares some of her favourite recipes from her most recent cookbook Soups, Stews & Breads.

    Learn how to make chicken stock from scratch.She’ll also demonstrate how to make Thai hot and sour shrimp soup, followed by a hearty squash, kale and corn chowder.  Next is a classic Hungarian goulash served with homemade spätzle. The evening will finish with a colourful vegetarian chili.

    ***All ticket sales are final***

  • Monday, November 20th - 6:30 PM to 8:30 PM

    Holiday Cookies

    If there is one thing every country has a special version of, it’s cookies. Tonight, join chef Carmen Barquero as she takes you on a cookie tour of the world. The evening will begin right here in Canada with peppermint Nanaimo bars (they may not technically be a cookie but they are so, so good!). Next, we head to Mexico for alfajores. We will then cross the pond and head to Europe for an Italian cranberry white chocolate biscotti and wrap it up in France with chocolate almond madeleines.

     

    ***All ticket sales are final***

  • Tuesday, November 21th - 6:30 PM to 8:30 PM

    Hands-On Knife Skills

    Sharpen your knife skills with chef Deb Murray in this hands-on class. Today, learn how to chop, dice, hone and so much more to make your time in the kitchen simpler. Enjoy a delicious corn chowder and take home the ingredients you will have prepared in class to make it at home for yourself.

     

    ***All ticket sales are final***

  • Wednesday November 22nd - 6:30 PM to 9:30 PM

    What to Drink with What You Eat: From Southern France

    A fall menu inspired by sommelier Christie Pollard’s travels through the Languedoc-Roussillon region of France. Wines of the region will be paired with a menu that includes stuffed figs, savoury goat cheese sorbet and gazpacho ice over tomatoes, truffle gougères with mushroom cappuccino, duck confit shepherd’s pie with celery root potato mash and fall fruit galette.

    ***All ticket sales are final***

  • Thursday, November 23rd - 6:30 PM to 9:30 PM

    Stress-Free Appetizers

    A little advanced prep to beat the holiday hassle. Get some quick and easy appetizer ideas for all the parties in your calendar in this class with Jill as she prepares spicy rosemary and maple nuts, Japanese yakitori and cheddar/chutney tartlets. She will then show you how to make a simple salt and pepper shrimp along with Moroccan lamb meatballs with spiced yogurt sauce. Keep the stress level down and the holiday cheer up!

    ***All ticket sales are final***