Explore the fascinating world of seafood cookery and the science behind it to get the most out of your catch. You will be preparing (and eating!) different dishes and learning their specific cooking procedures, and even stuffing secrets.
DurationExplore the fascinating world of seafood cookery and the science behind it to get the most out of your catch. You will be preparing (and eating!) different dishes and learning their specific cooking procedures, and even stuffing secrets.
Learn some choice marinades and a je ne sais quoi that will leave your friends wanting to bring you their own catch! This class includes a recipe booklet, light meal with wine sampling and your own customized kitchen utensil to take home!
Cuisine et Château Inc. started in 2010 out of a desire to share an infectious passion and knowledge of great food. Originally a company that provided all-inclusive, luxury culinary tours to southwestern France, in 2011 we expanded to offer specialized catering, private cooking classes and custom corporate events.
As the interest of our local gourmands continued to rise, we decided to establish a permanent location to accommodate the demands of the ever-curious food enthusiast — from amateur to professional.
In 2012, Cuisine et Château acquired a space in the Kensington area of Calgary, and built their Interactive Culinary Centre, providing a state-of-the-art facility to host an incredible variety of cooking classes, educational events, tastings, and private functions.
All of our chef instructors are professionally trained, with experience working in the challenging, yet rewarding, kitchens of France. Whether making a Cambodian fish amok curry, or a classic Italian risotto, the fundamentals of French cooking techniques can be applied.
Understanding ingredients and how to use them together, no matter what your level of expertise, can add a special appreciation and enjoyment to the simplest of meals. Let us forever change the way you think and feel about food.
We will prepare a variety seafood such as round fish, shellfish and mollusks into a multi-course dinner
Join Mai Nguyen for her take on this Cajun classic. During your virtual cooking class with Mai, you’ll start with basic knife skills as you prep your holy trinity of veg
Learn to shuck fresh oysters and experience their distinct flavour profileslike a connoisseur!
From how to cook savoury mussels and shucking oysters, our instructor will also show you three ways to enjoy three different white fish
Menu: San Francisco Cioppino Style Seafood Stew w/ Grilled sourdough bread (from your favourite bakery) Oven roasted winter vegetable medley Apple Cinnamon Sponge Cake
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