Sunday Brunches at Get Cooking

This Autumn we’ve decided to add a series of Brunch Classes to our Sunday offerings.  Our first Sunday Brunch on September 7th will be Mexican style, but it’s already sold out!  So we’re offering a second brunch class a week later, on September 14th, and there are still some spaces to be had. Chef Stephen Baidacoff will be teaching, and I’ll be …

Knife Skills Classes

On September 14th we’re holding our first ever Knife Skills Class, and we’re pretty excited about it.  We’ve been planning on offering Knife Skills for quite some time – so many of our clients have been asking!  But we wanted to wait until we were installed at MacEwan before we launched this new addition to our roster. So now that …

Mexican Brunch Classes

On September 7th we’re holding our first Sunday brunch class in our new studio at MacEwan University downtown.  In fact it’s going to be our very first class ever at MacEwan, truth be told!  And what better way to launch our new home than with a Mexican class by our own in-house expert and chef extraordinaire Israel Alvarez, himself a …

Reclaim Urban Farm

I make a habit of trying to attend Green Drinks, hosted by The Local Good, as often as I can.  And at the most recent Green Drinks (subject Local Food!) was delighted to reconnect with Ryan Mason of Reclaim Urban Farm. Ryan has recently launched Reclaim Urban Farm, together with his friend and colleague Cathryn Sprague. Ryan and Cathy are …

Cook Canapes and Hors d’Oeuvres

Have you ever made an entire meal out of appetizers? I have; once on a first date, the lady in question and I couldn’t decide on just one appetizer to share, so we decided to order a number of them and forgo the entrees. That became a recurring theme for us – whenever we went out for dinner, we would …

Cook Tangle Ridge Lamb Classes at Get Cooking

One of my favorite things about working at Get Cooking is the opportunity to meet and speak with the people who produce the food that we create our tasty dishes with. On November 17, during an all-day Cook Lamb class, we were fortunate enough to have Vicky Horne present as a special guest. Vicky and her husband Shayne are the …

Visioning Our Future

On November 8, the Get Cooking team got together to examine the new location that we’re going to be moving to in the spring of 2014, and to brainstorm new ideas for expanding our current operations and taking the business forward.  Led by Katharine Weinmann, we were able to explore each other’s backgrounds and discuss what sort of benefits each …

Cook Greek Classes at Get Cooking

A lot of Kathryn’s classes come about as a result client requests. This one was made by a couple, who asked if we did any Mediterranean or Greek cooking at Get Cooking. Do you know anyone who would rather not be lounging around on a  sun soaked, oregano scented isle, sipping small glasses of ouzo, while nibbling on myriad mezze? …

Japanese Classes at Get Cooking

Last April we held our first ever Cook Japanese class, by special request from one of my very dear clients.  It’s a class I’ve considered offering for a long time, but I like to take time to play with the recipes when I’m working on a new class menu, and somehow I hadn’t found the time to play enough with …

Israel Alvarez

Israel studied the culinary arts at the Centro Universitario de Artes Culinarias in his hometown, Mexico City.  He completed his 2-year Diploma in International Cuisine then headed for Spain, where he continued his culinary education at the Centro de Estudios Hosteleros A Coruña.  His courses covered a diverse range of subjects from butchery to decorative cuisine, and led him to his …

Food & Wine Pairing Classes at Get Cooking

Last Thursday we held our inaugural Match Food & Wine Class at Get Cooking.  And I hope that it will turn out to be the first of many, because I for one had a wonderful time.  Which was in part because this class provided the rare opportunity for me to sit down with my guests and enjoy some of the …

Thai Classes at Get Cooking

Yesterday I taught my sixth Cook Thai Class at Get Cooking.  Thai classes have turned out to be a favourite.  And I can understand why so many people want to learn more about Thai cooking, because I’ve been intoxicated by the flavours of Thailand myself, for most of my adult life. I first visited Thailand in the mid-1990’s, and fell …

Basil – Ingredient of the Week

What better time to be writing about basil than now, as the winter’s snow has finally melted and the green shoots of Spring are on their way? And what herb could be more evocative of Spring and Summer than basil, with its intense perfume of pepper, cloves and anise — it is the scent of Summer itself! A native of …

Everything Cheese

Everything Cheese is what it’s name says: everything cheese …. and more! An epicurean oasis tucked away in Riverbend, Everything Cheese is every cheese lover’s dream. Proprietors Lydia Charalambakis and Tania Hrebicek opened their doors on October 29th, 2010, just a year after their initial decision to venture into the world of cheese. Friends since their University days in Toronto, …

Scheduled Classes Going Online Later This Week!

This past Sunday I taught my fourth, and final, Get Cooking Pilot Class.  And I’m aching to get under way with Get Cooking’s first scheduled classes:  they’re launching in May! This is partly because the test classes were just so much fun.  But also because I absolutely love to cook.  And to share food with family and friends, around my …

Testimonial – Vegan Cooking Class

  This class was excellent!  The courses were unique yet followed a consistent them. Conrad Andrelunas Fantastic class.  Very informative and enjoyable!  I look forward to using what I’ve learned in the kitchen. Dallas Thompson Get Cooking provided a relaxed and comfortable environment to learn about and enjoy quality food.  Highly recommended for all experience levels. Mike Brennan

Irvings Farm Fresh Berkshire Pork

If I’m cooking with pork, I’m cooking with Irvings Farm Fresh!  The quality and range of pork cuts and products from Irvings Farm is without equal in our farmers’ markets and shops. Which is why it’s the pork of choice for so many chefs in town. A couple of weeks ago I drove out to Round Hill to meet Nicola …

Preserved Lemons – Ingredient of the Week

Preserved Lemons are one of the key condiments in Moroccan cuisine: preserved in salt and lemon juice, the lemons lose their sharp edge and develop a milder, unique and lemony tang that is a characteristic flavour of Moroccan food. Also known as Pickled Lemons, commercial brands can be found in many specialty food stores. I tracked them down at El …