Hands-on Cooking classes
You cannot substitute hands on experience under the guidance of a Certified Chef de Cuisine. Classes are technique oriented, informative and intensive. Grill, slice and dice and enjoy the fruits of your labour.
Adult Cooking Classes (7:00 pm - 9:30 pm)
- $60.00 per class, per person
Kids Cooking Classes (by request)
- $35.00 per class (young chef)
- $55.00 per class (parent and young chef)
Store Policy
- All classes require advance registration and full payment.
- Cancellation must be made at least two (2) business days in advance of the class date in order to receive a full refund.
- Cancellations made one (1) business day in advance of the class are eligible to receive a credit towards another class.
- Cancellations made less than 24 hours in advance of the class are not eligible for a credit, but you can have another person of your choosing replace you.
- If Mise en Place Culinary Boutique has to cancel a class for any particular reason, you will receive a full refund or credit towards a further class.
- For safety considerations, it is mandatory to wear pants as well as closed and comfortable shoes during the cooking class.
Coming classes:
Holiday Entertainment
Date: Wednesday, December 2, 2009
- Baked beets with walnut vinaigrette & goat cheese
- Roasted Cornish hen with glazed root vegetables
- Crepes Susette
Canapes and Hors D'Oeuvres
Date: Wednesday, December 9, 2009
- Sautee shrimps, English cucumber, mango salsa
- Italian prosciutto, basil butter, melon, French baguette
- Smoked sturgeon with salmon roe, toasted baguette
- And More…
Cooking Techniques & Knife Skills
Date: Wednesday, January 20, 2010
- Sautee Mushrooms with Asparagus
- Pan-Roasted Chicken breast
- Poached Salmon with Dill-Butter Sauce
Soups
Date: Wednesday, January 27, 2010
- Cream of Mushrooms
- Bouillabaisse
- Lentil & Potato Chowder
Poultry Basics
Date: Wednesday, February 3, 2010
- The chef will teach you how to cut & prepare a whole chicken for braising, searing, and roasting
Cooking for Two
Date: Wednesday, February 10, 2010
- Warm Asparagus & Mushroom Salad
- Poached salmon with Mango-Papaya Salsa
- Crepe Susette
Hand Made Pasta
Date: Wednesday, February 17, 2010
- Learn how to make fresh pasta from scratch: spaghetti, gnocchi, ravioli, tortellini; with different sauces and stuffing
Mastering Pan Sauces
Date: Wednesday, February 24, 2010
- Chicken with wild mushroom sauce
- Pan-seared steak with Red Wine Sauce
- Flank steak with Soy Ginger Sauce
Italian Cooking
Date: Wednesday, March 3, 2010
- Grilled Antipasto
- Veal Marsalla
- Spinach & Ricotta gnocchi
Fish Basics
Date: Wednesday, March 10, 2010
- Trout baked in parchment paper
- Grilled fish with stir fry vegetables
- Shrimps in a Pernod-cream sauce
Creole & Cajun
Date: Wednesday, March 17, 2010
- Crab cakes
- Jambalaya
- Peach & Amoretto pudding
Thai Cooking
Date: Wednesday, March 24, 2010
- Green Mango Salad with Chicken Satay and Peanut Sauce
- Classic Pad Thai
- Coconut milk rice pudding
Hand Made Pasta
Date: Wednesday, March 31, 2010
- Learn how to make fresh pasta from scratch: spaghetti, gnocchi, ravioli, tortellini; with different sauces and stuffing
Easter Dinner
Date: Wednesday, April 7, 2010
- Asparagus with Hollandaise sauce
- Lamb Chops with green peas and mint Risotto
- Nectarine & Blueberry Crisp w/ Amaretti Cookie topping
Tapas Party
Date: Wednesday, April 14, 2010
- Cherry Tomatoes stuffed with Olive Tapenade
- Potato Saffron Omelet
- Spicy peppers with Goat Cheese
- Chorizo-filled Dates wrapped in Bacon
- Mussels on a half shell with peperonchino
The Basics of Vegetarian Cooking and Food Combining
Date: Wednesday, April 21, 2010
- Grilled Portobello mushrooms with Herbs Aioli and Red Onion Marmelade
- Moroccan Eggplant Salad
- Vegetable Paella
The Great Canadian Beef
Date: Wednesday, April 28, 2010
- Learn everything about buying, storing and cooking your favourite cut of the meat, rib steak, tenderloin, strip loin
