​Weekend and Evening Classes​​​​​​​​​​​​​

You worked hard all week, and now it’s time to kick back and have some fun. Grab some friends and join us for a cooking class. Depending on the type of class selected, our Chef Instructors may either demonstrate how to make the dishes you are served, or a hands-on component has been incorporated into the class. All classes end with a delicious meal, and the featured recipes are provided. 

 To sign up for a course, call 403-245-7630.
 
 
Hands-On: Chocolate Lovers (Saturday, April 29) $75
A fun class for all the chocoholics out there to indulge your sweet tooth! Learn how to make brown butter chocolate chip blondies, hand-rolled chocolate truffles with an assortment of different toppings and a simple chocolate bark.
This class runs from 10 a.m. - 12 p.m.
 
Hands-On: Quick Easy Breads (Saturday, April 29) $75
Who doesn’t love freshly baked goods? Learn how quick and easy it can be to make scrumptious home-baked goods. Our chef instructors will show you how to make monkey bread. Learn how to roll sticky cinnamon buns with a delicious frosting.
This class runs from 3 - 5 p.m.

May Classes

SPECIAL EVENT: Hands-On: Field to Fork 
Do you know where your food comes from? We’re partnering with SPUD Calgary to walk you through the journey our food takes from the field to your fork. Each night will feature a local farm as you learn how to create healthy, vibrant food all using ingredients sourced from their land. Classes run 6 - 8 p.m.

Tony Marshall and his wife, Penny, are fourth generation owners of 320 acres of land nestled along the banks of Highwood River. In their Highwood facilities, they process grain-based cereals, oils and flours year-round with orders shipping across Canada. 

Carmen Tiemstra, co-owner and co-operator, grows 12 varieties of tomatoes, beans, bell peppers, basil and butterhead lettuce using hydroponic greenhouses. They are often adding new seed varieties that are tried and tested in farmer’s markets.

Rosemary Wotske, owner and operator, has a Bachelor’s degree in Biology and a Master’s degree in Cellular Genetics that she applies to feed her soil and grow 17 kinds of potatoes. 

Anita Oudshoorn, owner and operator, never intended for her two goats Cindy and Nola to become their main source of income, but that they did. Now they manage a herd of 300 to 350 goats to produce goat milk, soft and hard cheeses, yogurt and milk.

Come savour the foods of France! From delectable soft and hard cheeses, meats and seafood. Our chef instructor will be using a classic French specialty, consommé, to add rich flavour to the menu. Save room for dessert as a there will be a variety of options including fluffy French pastries. 
This class runs from 6:30 – 9 p.m. 


Learn how to prep, cut, slice and dice like a professional chef as you assemble fresh salad rolls. We’ll show you the trick to building the perfect roll – without tearing your rice wrapper. Next we’ll be making mouth-watering pork dumplings that you’ll be able to take home! 
This class runs from 10 a.m. – 12 p.m.


Innovative, flavourful cuisine inspired by the best bistros throughout Europe. Highlights from the  menu include comté ravioli with sweet potato, white grapes and walnuts and a main course of seared duck breast with roasted apples, purple potatoes, bacon, and black trumpet mushroom.
This class runs from 6:30 – 9 p.m.

To show our appreciation for moms, we are hosting an elegant  lunch menu that will feature lighter  dishes handcrafted by our culinary team to highlight the flavours of spring. 

Thai Carrot & Ginger Velouté
Puréed carrot and ginger, chili, lime, coconut cream and red chili oil 

Mimosa Salad 
Butter lettuce, grilled pepper, cucumbers, red onions, egg white, and goat cheese, roasted tomato and herb vinaigrette 

Roasted Sable Fish
Carrots, shitake mushrooms, steamed baby bok  choy and  miso broth

Poached Pears & Raspberry Sorbet
Candied walnuts, cantaloupe, melon and fresh fruit cocktail, and ginger yogurt dressing
This class runs from 10:30 a.m. – 12:00 p.m. OR 2:30 – 4:00 p.m. 

We are thrilled to host Eric Giesbrecht, Calgary’s “oysterman,” from Meta4 Foods to show us how to shuck nature’s jewel of the ocean - oysters! We will have plenty of fresh seafood and a selection of oysters to pair with celebratory bubbles.   
This class runs from 5 – 7:30 p.m.

Small plates, big flavour! Learn how to create authentic Spanish tapas! Get hands-on experience assembling various tapas as our chef instructors take you through making prosciutto-wrapped plums, cheese croquettes and marinated fried calamari. 
This class runs from 6 – 8:00 p.m.

This 3-Michelin starred chef is an inspiration to females all over the world. She is a 3rd generation chef/restauranteur and has quite a story to tell! Her plates have a simplicity and femininity to them that makes them not only unique but incredibly beautiful. This menu is based on her classics and we are excited to share them with you! 
This class runs from 6:30 – 9 p.m.

With summer just around the corner, it’s time to get ready to grill, but before you turn on your BBQ you need to get a few items ready! Join us as we prepare bacon and chorizo-wrapped pork tenderloin, a chunky chimichurri sauce, and strawberry buttermilk tarts—all to take home.
This class runs from 6 – 8:00 p.m.

Come and learn some easy make-ahead ways to improve your breakfast for your family we will be making pancake mix, flavoured syrup, fruit compote and we’ll show you the best way to cook bacon at home for a crowd.
This class runs from 10 a.m. – 12 p.m.

Have you ever noticed how universal hand pies are? Almost every cuisine has their take on them, so we’ve narrowed down a few of our favourite to show you how to make the best pies from around the world. Learn how to make British pastries, Jamaican patties and empanadas!
This class runs from 3 – 5 p.m.

Our annual Father’s Day grilling class is always a hit. Treat dad to a hands-on barbecue extravaganza.

Friday, June 16; 5:30 – 8:00 p.m. or 
Saturday, June 17; 12:00 – 2:30 p.m. or 4:00 – 6:30 p.m.

Location: Crowfoot Operations Centre - 500 Crowfoot Crescent NW
 

July Classes

This hands-on barbecue cooking class will teach outdoor chefs the basics and beyond, from grilling proteins and vegetables to prepping rubs, sauces and sides. The event finishes with a mouthwatering barbecue feast, during which our chef instructors will be happy to answer your grilling questions. Recipe handouts will be provided.
 
This class runs from 3:00 p.m. - 5:30 p.m.
 
Location: ATCO Gas Okotoks Office - 234 Stockton Avenue Okotoks AB.
 
 
This hands-on barbecue cooking class will teach outdoor chefs the basics and beyond, from grilling proteins and vegetables to prepping rubs, sauces and sides. The event finishes with a mouthwatering barbecue feast, during which our chef instructors will be happy to answer your grilling questions. Recipe handouts will be provided.
 
This class runs from 3:00 p.m. - 5:30 p.m.
 
Location: ATCO Gas Airdrie Office - 84 Gateway Drive N.E. Airdrie AB.
 

August Classes

 
Join ATCO Blue Flame Kitchen and their proud partner, Ag for Life, for a truly unforgettable dining experience celebrating Alberta agriculture. The evening will begin with a tour of Poplar Bluff Organics where guests will learn about growing carrots, potatoes and other seasonal vegetables. The night will close with an elegant four course gourmet dinner served under the stars. Our menu will highlight fresh ingredients from the surrounding fields along with other locally grown and locally sourced ingredients, complemented with beverages.  
 
This class runs from 6:00 p.m. - 10:00 p.m.
 
Guests will meet at the ATCO Blue Flame Kitchen downtown Learning Centre, 909 11th Ave SW – transportation will be provided.
  
 

 
 
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 April 28, 2017