Southwest cooking classes for Cunard, Maple and Curve Great

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Discover the craft and tradition of Italian cooking in this interactive hands-on experience dedicated to fresh pasta. Participants learn authentic techniques for preparing dough, shaping pasta, and finishing restaurant-quality dishes.

Menu
Hand-Rolled Ricotta Ravioli / Tomato Butter Sauce
Radicchio & Seared Endive Salad / Lemon / Hot Honey
Gnocchi in the Style of Cacio e Pepe / Sage / Mushrooms
Salted Caramel Panna Cotta

$75 per person + HST ( each class is capped at 8 participants) 

Discover the craft and tradition of Italian cooking in this interactive hands-on experience dedicated to fresh pasta. Participants learn authentic techniques for preparing dough, shaping pasta, and finishing restaurant-quality dishes.

Menu
Hand-Rolled Ricotta Ravioli / Tomato Butter Sauce
Radicchio & Seared Endive Salad / Lemon / Hot Honey
Gnocchi in the Style of Cacio e Pepe / Sage / Mushrooms
Salted Caramel Panna Cotta

$75 per person + HST ( each class is capped at 8 participants) 

Discover the craft and tradition of Italian cooking in this interactive hands-on experience dedicated to fresh pasta. Participants learn authentic techniques for preparing dough, shaping pasta, and finishing restaurant-quality dishes.

Menu
Hand-Rolled Ricotta Ravioli / Tomato Butter Sauce
Radicchio & Seared Endive Salad / Lemon / Hot Honey
Gnocchi in the Style of Cacio e Pepe / Sage / Mushrooms
Salted Caramel Panna Cotta

$75 per person + HST ( each class is capped at 8 participants) 

Explore the art of contemporary small plates in this dynamic hands-on experience inspired by modern restaurant dining. Participants create refined shareable dishes while learning professional techniques for flavor development and presentation. 

Menu
 

Roasted Carrots with maple & Sherry
Roasted carrots glazed with maple, sherry vinegar, and thyme, finished with toasted pistachios.

Scallop Ceviche
Fresh Atlantic scallops cured in citrus with lime, orange, and chili, finished with olive oil, shaved fennel, and fresh herbs.

Baked Manchego
Warm baked Manchego with honey, toasted almonds, and rosemary, served with grilled crostini.

Pork Albondigas
Spanish-style pork meatballs simmered in a rich tomato and smoked paprika sauce with garlic and herbs.

$75 per person + HST ( each class is capped at 8 participants) 

  Explore the art of contemporary small plates in this dynamic hands-on experience inspired by modern restaurant dining. Participants create refined shareable dishes while learning professional techniques for flavor development and presentation. 

Menu
 

Roasted Carrots with maple & Sherry
Roasted carrots glazed with maple, sherry vinegar, and thyme, finished with toasted pistachios.

Scallop Ceviche
Fresh Atlantic scallops cured in citrus with lime, orange, and chili, finished with olive oil, shaved fennel, and fresh herbs.

Baked Manchego
Warm baked Manchego with honey, toasted almonds, and rosemary, served with grilled crostini.

Pork Albondigas
Spanish-style pork meatballs simmered in a rich tomato and smoked paprika sauce with garlic and herbs.

$75 per person + HST ( each class is capped at 8 participants) 

Explore the art of contemporary small plates in this dynamic hands-on experience inspired by modern restaurant dining. Participants create refined shareable dishes while learning professional techniques for flavor development and presentation. 

Menu
 

Roasted Carrots with maple & Sherry
Roasted carrots glazed with maple, sherry vinegar, and thyme, finished with toasted pistachios.

Scallop Ceviche
Fresh Atlantic scallops cured in citrus with lime, orange, and chili, finished with olive oil, shaved fennel, and fresh herbs.

Baked Manchego
Warm baked Manchego with honey, toasted almonds, and rosemary, served with grilled crostini.

Pork Albondigas
Spanish-style pork meatballs simmered in a rich tomato and smoked paprika sauce with garlic and herbs.

$75 per person + HST ( each class is capped at 8 participants)