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.
Menu Salmon, Maple Chili Glaze Dungeness Crab Cakes Pan Seared Scallops, Wilted Greens, Lemon Butter Sauce
We will prepare a variety seafood such as round fish, shellfish and mollusks into a multi-course dinner
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.
Menu: San Francisco Cioppino Style Seafood Stew w/ Grilled sourdough bread (from your favourite bakery) Oven roasted winter vegetable medley Apple Cinnamon Sponge Cake
This course is designed to build on the skills developed in Culinary I and II. Focus is placed on fish, seafood, pasta, grains, and other starches.
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