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.
DurationThe 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.
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.
Chef Mike Genest (formerly Executive Chef at Hart House) has put together a fabulous menu for the Westcoast seafood lovers!
Mussels, clams, squid and prawns simmered in spicy juices make this a memorable dish.
Oyster Boy offers an entertaining and informative two hour program that teaches everything you have to know about buying, shucking and presenting oysters.
This course provides the student with knowledge of identifying and storing of seafood.
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