From Ontario Waters to Your Plate

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.