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.
Throw some shrimp And salmon on the ‘barbie’ with this seafood inspired class.
Menu Salmon, Maple Chili Glaze Dungeness Crab Cakes Pan Seared Scallops, Wilted Greens, Lemon Butter Sauce
Dive into this class with Chef Ran Ai as she shows you how to create a palate-pleasing seafood-inspired menu that is perfect for those who love seafood and bold flavours.
You are a fish and tartar lover, but you never dare to cook it? That era is now over! In tartare, fillet, or soup, you will learn during this course all the techniques to cook delicious fish recipes.
Mussels, clams, squid and prawns simmered in spicy juices make this a memorable dish.
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