Southwest cooking classes for Cunard, Maple and Curve
Exclusive for Southwest Properties Cunard, Maple& Curve buildings.
March 24 Cunard 6:30pm - 8:30 pm( demonstration and dine)
Restaurant Secrets: Behind the Line — A Chef Storytelling Experience (Demo)
Step behind the pass and experience the reality of professional kitchens in this immersive live demonstration. This engaging session blends refined culinary technique with authentic stories from life on the line — the pressure of service, the culture of restaurant kitchens, and the craft behind restaurant-quality dishes.
Guests gain insight into how chefs think about flavor, precision, and presentation while experiencing the artistry and energy of professional cooking.
Menu
Butter-Basted Scallops / Cauliflower Purée / Basil Oil / Squid Coral
Duck Breast / Port & Red Currant Reduction / Celery Root Fondant
Lemon Posset / White Chocolate Snow
$55 per person + HST
March 25 Maple Residence 6:30pm - 8:30 pm ( demonstration and dine)
Restaurant Secrets: Behind the Line — A Chef Storytelling Experience (Demo)
Step behind the pass and experience the reality of professional kitchens in this immersive live demonstration. This engaging session blends refined culinary technique with authentic stories from life on the line — the pressure of service, the culture of restaurant kitchens, and the craft behind restaurant-quality dishes.
Guests gain insight into how chefs think about flavor, precision, and presentation while experiencing the artistry and energy of professional cooking.
Menu
Butter-Basted Scallops / Cauliflower Purée / Basil Oil / Squid Coral
Duck Breast / Port & Red Currant Reduction / Celery Root Fondant
Lemon Posset / White Chocolate Snow
$55 per person + HST
March 26 Curve Residence 6:30pm - 8:30 pm ( demonstration and dine)
Restaurant Secrets: Behind the Line — A Chef Storytelling Experience (Demo)
Step behind the pass and experience the reality of professional kitchens in this immersive live demonstration. This engaging session blends refined culinary technique with authentic stories from life on the line — the pressure of service, the culture of restaurant kitchens, and the craft behind restaurant-quality dishes.
Guests gain insight into how chefs think about flavor, precision, and presentation while experiencing the artistry and energy of professional cooking.
Menu
Butter-Basted Scallops / Cauliflower Purée / Basil Oil / Squid Coral
Duck Breast / Port & Red Currant Reduction / Celery Root Fondant
Lemon Posset / White Chocolate Snow
$55 per person + HST