Get ready for the ultimate brunch experience, as you learn to start your weekend eating off right with: Cinnamon Brioche French Toast with Grapefruit Riesling Sabayon; Double-smoked Bacon Eggs Benedict with sun-dried Tomato Hollandaise; and last but certainly not least - you will be making savoury S
DurationGet ready for the ultimate brunch experience, as you learn to start your weekend eating off right with: Cinnamon Brioche French Toast with Grapefruit Riesling Sabayon; Double-smoked Bacon Eggs Benedict with sun-dried Tomato Hollandaise; and last but certainly not least - you will be making savoury Smokey Tomato Cheddar Scones from scratch.
And since this really is the best Brunch cooking class, students will be also enjoying our famous Moroccan Mimosas.
The Dirty Apron Cooking School teaches over 10,000 students each year how to cook in our incredibly fun and educational cooking classes. A favourite amongst locals and visitors alike, students range from as young as 7 years old in the Kids Summer Camp, to 77+, and everyone in between. Instruction focuses on popular regional cuisines as well as basic skills for ingredient-focused cooking.
During the hands-on classes, our experienced and engaging chef instructors walk students through each step required in crafting a complete meal of appetizer, entrée and dessert. After the preparation and plating of each dish is finished, students gather at the communal dining table in the stylish dining room to enjoy their creations alongside a glass of wine, while the staff takes care of the dirty dishes.
Students use only the best tools of the trade thanks to partnerships with All Clad cookware, Wusthof knives, Wolf ranges, and Sub Zero fridges. We also provide private cooking classes to large groups.
Contact us to find out how to book your private session.
Join our resident Brits Kathryn and Elyse for our virtual cooking class on how to make Cornish Pasties
Teaches cake decorating and gumpaste flower making classes
Classes will be dependent on registration interest.
The key to artisan baking consists of using wholesome, clean (free of preservatives and additives) ingredients and slow fermentation. The slow rising of the dough gives enzymes enough time to break down complex carbohydrates therefore making the bread easier to digest.
We will use a variety of icings, glazes and finishings, like buttercream, Chantilly cream and chocolate ganache. This two day class includes a recipe book and a light meal both days
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