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.
With a few key techniques, you will be able to make delicious dinner in your own kitchen!
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
Get ready for your ocean fling. With our Ultimate Seafood session, you’ll experience cuisine that’s big on flavour and easy on the hips
In this class we seek to help you create that perfect bite that marries the best of texture, flavour and spice - all at once.
We have access to the freshest and tastiest seafood in the world and this class will equip you with the confidence, skill, and recipes to prepare restaurant style seafood dishes at home.
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