Keeping it Classical! Fri. April 17th

Friday April 17th - 6:00 pm - 8:30 p.m. Demonstration

Join us for an evening of techniques, precision and timeless flavour.  

You'll begins with a refined Tomato & Gin Bisque topped with pine nuts and crème fraîche, and ends with dramatic, paper-thin Crêpes Suzette bathed in a classic orange-infused sauce.

During this delicious evening, Chef Chris will show you how to make and bake delicate Spiced Puff Pastry Straws, prepare fresh Crème Fraîche, and toast garlic to perfection for silky smashed potatoes. You’ll learn how to properly stuff and tie a Fresh Ontario Pork Tenderloin with bacon, apricots, and feta — finished with a grainy mustard sauce.

*Please ensure this class meets your dietary restrictions, adjustments cannot be made during the class.*

**Like concert tickets, CLASSES ARE FINAL SALE. ** If you are unable to attend, please gift your seat to family or friends.  Purchasing this class confirms your acceptance of our policies.