Orchard to Table

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.