Five-Day Hands-on Cooking Experience in Niagara Wine Country

Learn, cook, eat and drink -- with plenty of free time to take in the attractions of the Niagara region. You'll cook in our air-conditioned professionally equipped kitchen, nestled within award-winning Strewn winery. Registration is limited to 8 people to ensure a truly personal experience. Each day includes a four hour hands-on cooking class and the meal so you enjoy the fruits (among other foods!) of your labour. 

We use local ingredients in the preparation of seasonal three-course meals accompanied by specially selected wine pairings from Strewn's cellars. Our program also includes behind the scenes field trips to local farms and markets, as well as a special session of matching food and wine led by a member of the Strewn wine team.

Typical Agenda

• Monday  - Day 1- Begin at 9:00 am. by meeting your classmates and the teaching team. After a quick kitchen orientation, we'll set to work preparing our first meal, followed by lunch in our private dining room. Sample Menu*: Mixed Greens with Raspberry Walnut Vinaigrette, Toasted English Walnuts and Woolwich Goat Cheese; "Cabernet Chicken" with ginger & garlic, Cauliflower Puree and Quick Cooked Seasonal Vegetable, Niagara Blueberry Parfait
• Tuesday - Day 2, 8:30 am. We'll visit a local market or producer, purchase ingredients and then prepare the second meal. Sample Menu*: Green Goddess Salad (fresh garden herb dressing) with Niagara Greenhouse Tomatoes & English Cucumbers, Asian Marinated Pork Tenderloin with Fruit & Yellow Pepper Salsa, Quinoa with Cilantro & Basil Oil, Grilled Summer Squash, Niagara Sweet Cherry Clafouti.
• Wednesday - Day 3, 3:00 pm. Enjoy a morning at leisure and then meet at Strewn for a private vineyard and winery tour, followed by a tutored wine tasting and special wine education session. Today we prepare a delicious dinner to enjoy on the winery patio. Sample Menu*: Arugula with Mini Goat Cheese Soufflé, Beef Roulade with Mushroom Sauce, Sweet Potato Mash and local Green Beans, Peach Platz with Maple Cream
• Thursday - Day 4, 8:30 am. Today we make a start 'prepping' some of the meal's ingredients before heading out to Upper Canada Cheese Company, Niagara's specialty cheese producer, in Jordan Station. Then it's back to the kitchen to cook a late lunch.  Sample Menu*: Local Red & Green Lettuces with Herb Vinaigrette, Feta & Heirloom Tomatoes, Rainbow Trout with Julienne Vegetables baked en Papillote (in parchment), Lemon Basmati Rice with garden chives, Sautéed local Spinach with Nutmeg, Redhaven Peach Napoleons.
• Friday - Day 5, 8:30 am. We get right to work preparing the final meal of your week. After lunch you may conclude your culinary vacation with a tasting of EVO oils and certified balsamic vinegars from the on-site OLiV Restaurant. Sample Menu*: Spring Mix with Icewine Vinaigrette & Fresh Berries, Escalope of Chicken with Oven Roasted Grape Tomatoes, Olives & Parsley, Orzo with Grilled Orange Pepper, Wine Poached Apricots with Wine Reduction Syrup served over Ice Cream

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