We offer lots of fun and informative cooking classes for the amateur culinary enthusiast throughout the Ottawa region at LCBO locations, Loblaws and at Mrs. McGarrigles in Merrickville. We also host private cooking classes for corporate functions or for an interactive experience of cooking with a group of friends in your kitchen. A great way to celebrate birthdays and bridal showers.
Host private cooking classes in your own home for a group of friends, colleagues or associates. We’ll bring everything including pots, knives, cutting boards, recipes and food.
Vegetarian Tapas – Sauté of wild mushrooms with parmesan and focaccia; Grilled flatbread with roasted garlic-rosemary chickpea dip; Risotto balls with asiago cheese; Oven roasted tomatoes with garlic and olive oil.
Essentials of Tuscan cooking – Fennel salad with pears: Roasted pepper and basil crostini; Sweet and sour baby onions: Chicken braised with white beans, roasted garlic and sage; grilled pork tenderloin with olive, lemon and fennel crust.
A, B, C’s of Seafood – Featuring Spanish fish soup with sundried olives, saffron and fennel; Shitake mushroom and salmon brochettes with Chinese five spice and roasted yellow pepper-scallion vinaigrette;: fennel crusted tuna with saffron-bergamot aioli and spiced black olive oil.
Moroccan Dinner Party – Red onion and sun dried olive salad with parsley, coriander and mint; Lamb and onion tajine; Cous cous with saffron and blackcurrants; Fried eggplant with chermoula; Baklava.
Rustic Cooking Of Southern France – Salad greens with thyme-shallot vinaigrette and goat cheese crouton; Leg of lamb stuffed with rosemary, anchovies and garlic; Sautéed potatoes with parsley; Ratatouille; Lemon curd tart with chocolate ganache.
Sauces and Stocks – Basic chicken stock; Braised chicken with vermouth and shallots; Pork medallions with fresh thyme and wild mushroom-cognac sauce; Seared Striploin with peppercorn sauce.
Basics of French CookingSalad Niçoise; Grilled Lamb Chops with Lavender Aïoli; olive Tapenade; Ratatouille; Tart Tatin with Crème Fraiche.
Beans and Legumes – Minestrone soup with chickpeas and lentils;: Blue lentil salad with roasted peppers and basil; Grilled vegetables with black beans and miso dressing; Barley risotto with gorgonzola cheese and navy bean-sage purée.
Summer Salads And Vinaigrettes – Crunchy fennel and orange salad with cumin vinaigrette; grilled corn, avocado and and basil leaf salad with lemongrass vinaigrette; julienne vegetables with chinese 5 spice pork tenderloin and scallion oil; roasted beet and red onion salad with morrocan spices.
Spring dinner party menu – Prosciutto wrapped asparagus with truffle oil; Lavender scented duck breast with Dauphinoise potato; Mascarpone lemon curd with grappa-espresso soaked lady fingers.
Call us today to find out why we are a leader and favourite in Ottawa cooking classes!
