Step into the world of homemade pasta and unleash your inner chef in this hands-on class where you will mix, knead, roll, shape and cook your own pasta from scratch. Chef Ran Ai will show you how to incorporate the pasta into delicious dishes.

MENU

• Basic Pasta Dough/Whole Wheat Pasta Dough
• Mushroom and Ricotta Whole Wheat Ravioli with Truffle Cream Sauce
• Pappardelle with Autumn Veal Bolognese

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

The best moments often happen before dinner. Explore Italy’s favourite evening ritual with Emily Richards as she prepares classic Italian pre-dinner bites that are perfect for entertaining or elevating your own happy hour at home.

MENU

• Warm Olives with Lupini Beans and Salami
• Scarpaccia with Gorgonzola
• Pizza Fritto (Salty and Sweet)
• Fegatini Crostini
• Limoncello Spritz

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

If you’ve ever marvelled at the pillowy texture of gnocchi and wondered how to create these delectable potato dumplings, this class is for you! Chef Ran Ai will teach you everything you need to know to make gnocchi from scratch and how to turn them into a satisfying meal.

MENU

• Potato Gnocchi Dough/Squash Gnocchi Dough
• Butter-Fried Squash Gnocchi with Chorizo and Kale
• Potato Gnocchi with Lamb Shank Ragu

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Come share Jill’s passion for tomatoes as she guides you through some of her favourite dishes highlighting this versatile fruit. Explore the differences between fresh, semi-dried, and canned tomatoes and learn which recipes suit each variety best.

MENU

• Ferrari Salad Caprese
• Shakshuka
• Tomato Orange Soup
• Sheet Pan Ratatouille with Pasta

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Take a hands-on journey with Chef Carmen Barquero from dough to delicious slice as you master the entire pizza-making process. From kneading the dough to savouring the final product, this class promises a fun and educational experience for all pizza lovers.

Receive 25% off regularly priced Emile Henry pizza stones on the evening of the class.

MENU

• Basic Pizza Dough
• Diavola Pizza with Tomato Sauce, Mozzarella and Spicy Salami
• Spinach and Artichoke Pizza with Mozzarella and Pecorino Romano

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Bring the flavours of the Caribbean to your table with an exciting selection of island-inspired hors d’oeuvres. In tonight’s class, Chef Carla Cooper will teach you how to create vibrant small bites featuring bold spices, fresh ingredients and classic Caribbean flavours. Perfect for entertaining, these recipes celebrate the diversity of the islands and will add a delicious tropical twist to your next gathering.

MENU

• Traditional Sorrel Drink with Ginger, Spices and Citrus
• Jerk Chicken Bites with Creamy Mango Lime Dipping Sauce
• Mini Caribbean Beef Patties in Flaky Pastry
• Caramelized Plantains with Honey-Lime Drizzle

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Calling all garlic lovers! In tonight’s class, Jill will show you the many ways garlic can transform a dish with its incredible versatility and flavour. From classics to creative new ideas, discover garlic in every bold, sweet, and savoury form.

MENU

• Bagna Cauda with Seasonal Crudites
• Lemon Garlic Shrimp
• Asian Braised Beef with Black Garlic served with Rice and Braised Vegetables
• Roasted Garlic Ice Cream

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Ontario’s lakes are home to an incredible variety of freshwater fish, each offering its own unique flavour and texture. In this class, Chef Paul Harding will guide you through key fish preparation and cooking techniques while sharing recipes that highlight Ontario’s best catches. Prepare to impress family and friends at your next dinner with fresh culinary knowledge and recipes!

MENU

• Beer Battered Perch with Tartar Sauce
• Smoked Lake Trout Rillettes with Pickled Shallots, Dill and Rye Crostini
• Pan Seared Pickerel with Brown Butter, Caper Beurre Blanc and Potato Rosti

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Thanksgiving is all about gathering around the table with family, friends, and great food. Join Nik Manojlovich from Weekend at the Cottage tonight as he shares a collection of dishes that have become favourites at his own family table. Get ready for great stories, fun traditions, and practical tips that will take your family celebration from simple to amazing!

Nik will also be back at our store Saturday (October 3^rd) from 11am – 1pm to sample some of his products from Weekend at the Cottage.

MENU

• Smoked Trout Dip
• Red Leicester Shortbreads
• Leftover Turkey Dinner Galette with Cranberry Sauce
• Oven Roasted Brussels Sprouts with Creamy Walnut and Cheese Sauce
• Cranberry Cobbler

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Nothing says autumn quite like the aroma of apples baking in the oven. Join Chef Carmen Barquero for a class celebrating one of the season’s most beloved ingredients as she prepares you a selection of sweet and comforting baked treats. Learn techniques for choosing the best apples for baking, balancing sweetness and spice, and creating delicious desserts that showcase the natural flavour of the harvest. A bowl of soup will accompany the class.

MENU

• Apple and Caramel Aged Gouda Crostata
• Braised and Brûléed Apples with Sour Cream Ice Cream
• Salted Caramel Apple Cookie

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Join Jill as she brings the flavours, memories, and inspiration from her latest culinary tour through the South of France to the Table. You’ll explore the ingredients and stories behind the food while learning about the beauty of cooking influenced by the region’s landscapes, markets and rich cultural heritage.

MENU

• Menu TBD after Jill comes back from her trip to France
• Class with feature a three-course meal
• A sampling of three wines from the region will accompany the meal

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Join Jill as she brings the flavours, memories, and inspiration from her latest culinary tour through the South of France to the Table. You’ll explore the ingredients and stories behind the food while learning about the beauty of cooking influenced by the region’s landscapes, markets and rich cultural heritage.

MENU

• Menu TBD after Jill comes back from her trip to France
• Class with feature a three-course meal

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Celebrate the bounty of the orchard with a menu inspired by the flavours of fall. From savoury to sweet, Chef Paul Harding will show you how to transform fresh orchard harvests into delicious dishes that showcase their natural flavours, texture and versatility.

MENU

• Apple, Celery Root and Aged Cheddar Soup with Crispy Pancetta and Chives
• Cider-Roasted Chicken with Fresh Ontario Plums, Shallots and Thyme. Served with Buttered Parsley Potatoes and Roasted Brussels Sprouts
• Pear Frangipane Tart with Maple Glaze, Toasted Almonds, and Lightly Sweetened Whipped Mascarpone

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Move beyond the everyday pork chop and join Emily Richards in tonight’s class to unlock pork’s full potential! Learn about various pork cuts, along with the best cooking and preparation methods to help you master flavourful pork dishes at home.

MENU

• Spring Roll Pork Bowl – Ground Pork
• One Pot Pork and Rice – Pork Chops
• Bulgogi Style Pork – Pork Shoulder
• Street Style Pork Carnitas with Pico – Pork Shoulder
• Beer Braised Ribs – Side Ribs Sweet & Sour Cut

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

There is something special about meals that slowly simmer and fill the kitchen with irresistible aromas. Join Chef Anthony Abdullah this evening as he guides you through a series of recipes that highlight the comfort and tradition of Slow Cooking. Leave the class with fresh admiration for this time-honoured cooking method that proves every bite is worth the wait.

MENU

• French Onion Soup
• Braised Beef Short Ribs with Squash Risotto, Slow Roasted Brassicas and Gremolata
• Butterscotch Budino

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Love great movies, food, and wine? Inspired by the acclaimed film, ‘Sideways’, Jill Wilcox and certified wine educator Jessica DiFruscia invite you to a unique class that brings together delicious food, thoughtfully-paired wines and the magic of film. Together, we’ll explore how Sauvignon Blanc, Pinot Noir and Bordeaux complement each course while uncovering the stories behind the wines that made this movie a classic.

MENU

• Baked Cod with Black Olives, Capers and Tomatoes
• Hangar Steak with Braised Wild Mushrooms and Shallots
• Gourmet Burger

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Think you know bruschetta? Think again! Inspired by her recent trip to Italy, certified wine educator Jessica DiFruscia’s is collaborating with Jill to serve up a menu of elevated bruschetta and expert wine pairings. Learn how to transform this simple appetizer into a show-stopping bite with creative toppings and layered flavours, and enjoy wines carefully chosen to enhance every bite.

MENU

• Calabrian Nduja, Eggplant Caponata with Ricotta Salata Cheese
• Prosciutto, Burrata with Semi-dried Tomatoes and Fresh Basil
• Spicy Spianata Salami, Gorgonzola, Grilled Artichokes and Caramelized red Onions
• Cannellini Beans with Onion, Sage and Garlic
• Wild Mushroom and Truffle Pâté with Fontina

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Influenced by ancient Mayan heritage, Spanish traditions and the incredible diversity of its landscapes, Guatemalan cuisine is filled with bold flavours, colourful ingredients and comforting dishes. In tonight’s class, Chef Carmen Barquero will prepare a delicious Guatemalan-inspired menu while demonstrating how to incorporate these unique flavours into your own cooking.

MENU

• Enchiladas Guatemaltecas – Loaded Tostadas with Beet Curtido
• Jocon – Guatemala’s Green Chicken Stew
• Champurradas – Guatemalan Sesame Seed Cookie

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

From sweet and delicate to rich and savoury, discover the many varieties of squash and how to make the most of this beautiful autumn ingredient. In tonight’s class, Chef Paul Harding offers delicious possibilities and creative ways to add simple squash into recipes ranging from everyday dishes to impressive seasonal creations.

MENU

• Warm Roasted Delicata Squash Salad with Brown Butter Vinaigrette, Goat Cheese, Hazelnut and Fall Greens
• Potato Gnocchi with Butternut Squash Velouté, Wild Mushroom Ragout, Crispy Sage and Truffle Mushroom Puree
• Pumpkin Crème Brulée with Spiced Pumpkin Syrup and Candied Pecans

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Love great movies, food, and wine? Inspired by the acclaimed film, ‘Sideways’, Jill Wilcox and certified wine educator Jessica DiFruscia invite you to a unique class that brings together delicious food, thoughtfully-paired wines and the magic of film. Together, we’ll explore how Sauvignon Blanc, Pinot Noir and Bordeaux complement each course while uncovering the stories behind the wines that made this movie a classic.

MENU

• Baked Cod with Black Olives, Capers and Tomatoes
• Hangar Steak with Braised Wild Mushrooms and Shallots
• Gourmet Burger

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Think you know bruschetta? Think again! Inspired by her recent trip to Italy, certified wine educator Jessica DiFruscia’s is collaborating with Jill to serve up a menu of elevated bruschetta and expert wine pairings. Learn how to transform this simple appetizer into a show-stopping bite with creative toppings and layered flavours, and enjoy wines carefully chosen to enhance every bite.

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• Calabrian Nduja, Eggplant Caponata with Ricotta Salata Cheese
• Prosciutto, Burrata with Semi-dried Tomatoes and Fresh Basil
• Spicy Spianata Salami, Gorgonzola, Grilled Artichokes and Caramelized red Onions
• Cannellini Beans with Onion, Sage and Garlic
• Wild Mushroom and Truffle Pâté with Fontina

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.