​Lunch 'N Learn Demonstration Classes​​​​​​​​
Our Lunch 'N Learn demonstration classes will leave you wanting more. Observe our chefs at work as they demonstrate how to make the dishes your are served, while enjoying a light meal and you'll be able to take home copies of the featured recipes. Classes run 12 - 1 p.m.
 
To sign up for a course, call 403-245-7630. 
 

March Classes

Celebrate St. Patrick’s Day with a traditional Irish feast! Our chef instructor will walk you through how to make a savoury celeriac soup then they’ll demonstrate how to get that golden crust on your Shepherd’s pie and what would an Irish  feast be without Irish Whiskey? For dessert is an Irish bread pudding with a whiskey caramel sauce.
 

April Classes

Sustainable Seafood (Thursday, April 6 or Friday, April 7) $25
Our chef instructor will demonstrate how to prepare seafood caught with sustainable practices that won't break the bank. Some of the items you'll be sampling will include: albacore tuna crudo, mussels in pistou broth, and pickerel with lemon herb compound butter.  
 
Easter Brunch (Thursday, April 13) $25
For our Easter menu we will be serving fresh and flavourful dishes using classic ingredients like asparagus and eggs, perfect for a midday feast. Learn how to make traditional braided bread with freshly churned butter.
 
Vietnamese Street Food (Thursday, April 20 or Friday, April 21) $25
Explore the rich, flavourful food from the streets of Vietnam; our chef instructor will walk you through how to make Bánh Xèo – savoury Vietnamese crêpes, Bún bò Huế, and Vietnamese spicy lemongrass noodle soup.
 
Mid-Week Feast (Friday, April 28) $25
From sides to dessert, our chef instructor will show you how you can turn a roasted chicken dinner into a mid-week feast for the family. Learn how to perfectly roast a chicken and how to prepare a fresh and light salad to balance roasted potatoes. Last, but not least, a dessert that is a snap to whip up!

Step into our kitchen to explore how Italian cuisine has been influenced by American ingredients and kitchens. When we think of Italian dishes, we think of Chicken Parmesan and Italian Wedding Soup, but these are actually Italian-American recipes. Learn how to make these dishes and other classics from this hybrid cuisine. 

From Oklahoma through New Mexico to California, American street food is changing American cuisine. Without moving from your seat, you’ll get to try popcorn shrimp Po’ Boys, Mexican street corn and even waffles on a stick—because everything tastes better on a stick! 

Taste your way through the rich and vibrant spices that have come to influence Middle eastern cuisine. Learn how to make mezze-style dishes including baba ghanoush, falafels, tabbouleh and chicken kabobs. For dessert we have delicious lokma, a sweet fried dough. 

You better bring a bib! We’ll be grilling up juicy burgers while demonstrating how to make patties with the perfect fat ratio. A true burger connoisseur knows that a great burger is only as good as it’s accompanying ingredients so we’ll show you how to make homemade red pepper relish, marinated cucumbers, and chickpea fries.

Try our take on a Cobbana Salad with mixed greens, avocado, chickpeas, grilled pineapple, black beans, tomatoes and manchego cheese. Then dive into guava pulled pork taquitos over a bed of mango and cabbage coleslaw. On the side will be Havana corn on the cob dusted with cheese and Cuban spices. For dessert we’ll be serving a rum caramel soaked cake.

Spring has sprung and with it a fresh crop of fresh flavours! We’ll be serving a variety of soups that each highlight the vibrant vegetables popping out of the ground. Come taste our velvety asparagus soup, our creamy spring pea and leek soup with mint croutons and a hearty bean and kale soup for those chillier spring days. 

Thank your father for all he has done by preparing his favourite treats! We’ll show you how make perfect pretzel bites with a house-made mustard for dipping and how to make fall-off-the-bone ribs and to indulge his sweet tooth—caramel cinnamon buns.

We’ll be firing up the grill for an epic barbecue feast. To get started, we have a grilled corn and vegetable salad next chow down on our main course of braised brisket sandwiches. For dessert, there’ll be a grilled apple dessert served with a bourbon caramel sauce and vanilla bean ice cream. 

Canada is turning 150 this year, so we’ve prepared an epic menu featuring Canadian classics while also highlight the amazing produce of Alberta. Enjoy a summer squash salad, a smoked meat sandwich and a heavenly peach cobbler. 



 
 
To sign up for a course, call 403-245-7630 or register online.
 
Before taking a class, please review our participant details.
 
Please note: the prices listed above do not include GST.

 
Last updated on March 24, 2017