We'll start the day with a Partridge Berry Tea and get started prepping and cooking. Once our boulettes are formed, our bread pudding is soaking and our gumbo is simmering, Terrence will take you out for a mini foraging expedition.
The Menu
We'll Start The Day With A Partridge Berry Tea And Get Started Prepping And Cooking.
Once our boulettes are formed, our bread pudding is soaking and our gumbo is simmering, Terrence will take you out for a mini foraging expedition. You'll grab some goodness to garnish our dishes and enjoy the surroundings.
When you return, replenish yourself with a home-brewed ginger ale. We'll finish our dishes, set the table, and enjoy what we have prepared.
Welcome to ‘The Grates’. Here, you can gaze across the rugged coastline and sparse barrens from the comfort of your living room or journey out to see them up close.
This course provides the student with knowledge of identifying and storing of seafood.
Come learn seafood techniques from a chef who has learned from some of Europe’s most revered seafood chefs including Rick Stein, Mitch Tonks, and Peter Rossiglioni.
Explore the fascinating world of seafood cookery and the science behind it to get the most out of your catch. You will be preparing (and eating!) different dishes and learning their specific cooking procedures, and even stuffing secrets.
Learn the fundamentals of seafood preparation — Southeast Asian-style! Join Montreal’s renowned Nonya Chef Nantha Kumar for a culinary trip through the Malaysian culinary tradition
Join Shucker Paddy to learn the history and basics of Oysters
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