Ragu Bolognese

It has been a challenging time the past few weeks, with many of us scrambling to reinvent who we are, and what we do. Each differently, yet all together and all at once: we have lost our jobs, our customers, our way of life. But we are evolving. And coping. And finding new ways to congregate, and to share our …

Kimchi Fried Rice

Tonight my dinner at home was Kimchi Rice, served with a Fried Egg. This is an absolute favourite in my household, inspired by our lovely friend Mai Nguyen who teaches this recipe in her ever popular Asian Favourites cooking class. And the prep is super easy – get your family to pitch in (my son did all the chopping, and …

Pasta with Tomatoes, Ricotta & Arugula

On Monday we made the incredibly difficult decision to reschedule the next 2 week of classes, and close our doors for the time being. So as we plan how and when to reopen I’m cooking at home with my two grownup kids, and I’ll be sharing some of my favourite family recipes with you. We love pasta in my house, …

Green Onion Cake Class with Siu To Copy

Get Cooking has been honoured to welome Siu To into its studio to host a series of Green Onion Cakes cooking classes this Fall. Siu is reputed to be the original Green Onion Cake man – legend has it that he was the first to introduce this delicious snack to our great city. And he recently opened his own shop, …

Green Onion Cake Class with Siu To

Get Cooking has been honoured to welome Siu To into its studio to host a series of Green Onion Cakes cooking classes this Fall. Siu is reputed to be the original Green Onion Cake man – legend has it that he was the first to introduce this delicious snack to our great city. And he recently opened his own shop, …

Celebrating Oktoberfest with Brewsters’ Günther Trageser

Oktoberfest is the world’s largest beer festival and travelling funfair. Held annually in Munich, it is a two week folk festival running from mid-to-late September to the first weekend in October, with more than six million people from around the world attending the event every year. The History of Oktoberfest Starts in 1810. Crown Prince Ludwig, later to become King Ludwig I, was married to Princess …

It’s an Oyster Extravaganza at Get Cooking

We are big on collaborative projects at Get Cooking, as you’ve doubtless gathered. We especially value building working relationships with those who share our enthusiasm for quality food, whether it is grown, baked, cured, fished or farmed. We first started working with Rob Tryon of Effing Seafoods, are were immediately impressed by his knowledge, dedication and unapologetic enthusiasm for what …

Kitchen Party with The Local Omnivore

The Local Omnivore was one of Edmonton’s first food trucks, and they quickly won over hearts and stomachs with their craftily smoked meat sandwiches and their engaging, honest personas. When word spread that the Local Omnivore crew was going to open their own restaurant, which opened last fall, we let out a collective whoop of joy. No longer would we have …

Let’s have some Effing Seafood – with Effing Rob

Rob Tryon knows how to command attention. I haven’t even met him in person yet, but I know who he is. He recently blazed onto Edmonton’s culinary scene, cheeky nickname blazed across social media platforms for all to see. He’s a B.C. boy originally, and has made it his mission to bring quality seafood to our palpably land-locked city. He …

Stirred, Not Shaken, at our First Ever Whisky Class

Whisky was once a classist quaff for the well-heeled. I used to imagine stodgy, waistcoat-wearing old men with David Attenborough accents bonding in silence over a neat Speyside, or Colonel Sanders-esque white suit-wearing American plantation owners languishing in the summer heat, a Tennessee sippin’ whisky their only solace from the elements. However, this beautiful marriage of smoke and peat systematically …

Chef Ben Staley is quickly becoming Edmonton’s shaman

“You ate it!” Chef Ben Staley retorts as I tell him that me and Debra Krause found a wild, underripe gooseberry the other day. Ben’s been documenting all the wild foods that grow in and around us in this bizarre hillbilly meets handsome-academic (with perfectly well-kempt hair) montage he seems to be living these days. Ben has been on a bit of an under-ripe …

Christine Sandford is pretty hot right now

It’s a Monday afternoon and we are toiling away in the July heat, mortaring heavy rocks in our odd-looking cob oven creation. Christine zooms into the Vesta Gardens parking lot and comes up to the construction site in her city clothes and fancy shades, looking keen and raring to go. It’s her holiday and she chooses to spend it with us – John Schneider, Kathryn …

Chef David Leeder

We are very lucky to have had Chef David Leeder working with us over the past few months.  Having recently returned from an extended stage at Noma Restaurant in Copenhagen, David is currently to be found cooking in the kitchen at RGE RD.  But on his rare days off, he’s sometimes to be found here at Get Cooking. Lucky for us – and …

Winemaker’s Dinner with Andreas Bender February 6th

New in 2015, I am delighted to introduce a series of Winemakers’ Dinners in partnership with Eberhard Tamm of Enotri Wines. A successful import agent, export director, and marketing manager, Eberhard has developed an intimate knowledge of his winemakers and their wines. And we are honoured to be sharing our studio with Eberhard and his winemaker colleagues for this special series over the coming …

Wine & Food Masterclass with William Bincoletto January 16

On Friday January 16th we’re holding our first Wine & Food Pairing Masterclass of 2015, with our dear friend and Sommelier Extraordinaire William Bincoletto, Principal Sommelier at Vines Wine Merchants in Riverbend. William brings over 35 years experience in the food and beverage industry to Edmonton. Formally educated as a sommelier in France and Italy, with additional training in Germany, he …

Cook Sous Vide with Chef Eric Hanson

On Sunday January 25th we’re holding our first ever Sous Vide class, taught by Chef Eric Hanson.  But what is Sous Vide you may be asking?  So we thought we’d better let you know! Eric suggests you picture a steak –  any steak you’ve ever had – you cut into and how does it look? The meat goes from overcooked and dry on …

Relish Film Festival Dinner and a Movie with Israel Alvarez

Get Cooking hosted a dinner and a movie event as part of the Relish Film on Food Festival. The festival, co-produced by The Tomato‘s Mary Bailey and Maria Iacobelli, and in it’s first year, showcased food on the big screen. The festival screened films to inspire and entertain, from documentaries and classics, to culinary dramas and gastronomic extravaganzas. Bailey felt that …

Cooking Vegetarian Indian with Addie Raghavan

Get Cooking was lucky to have Addie Raghavan (AKA @BigAddie on Twitter) teach an Indian Vegetarian cooking class. Addie pulled recipes from his childhood in India, offering guests samples of authentic Indian cuisine that they would not find in their typical North American Indian Restaurant. He used ingredients many of us had never even heard of (mung beans? Bengal gram?); …

The History of the Cocktail – Our First Class with Brendan Brewster

The history of cocktails is entwined with turbulent maritime stories, colonialism, victories and defeats, pain and suffering. Brendan Brewster kicked off his class with a Continental Fancy Lunch Punch. Punch, a loan word from Sanskrit meaning five, migrated from India to England in the 1700s. We sat ourselves down, sipping his delicious creation that incorporated the five holy ingredients: his …