Perhaps spring and summer means more home entertaining for you as people slowly reappear from hibernation. If so, there’s no better time to brush up on your culinary skills and you can do so at select cooking classes at the Market Kitchen in Toronto’s St. Lawrence Market.
The Market Kitchen, located on the upper west mezzanine in the south section of St. Lawrence Market, is a stunning, state-of-the-art kitchen, overlooking Front Street East, that opened a few years ago. If there’s a cooking workshop that catches your eye, sign up quickly as they fill up fast.
Executive Chef Series with Bernadette Calpito of Kultura
Executive Chef Bernadette Calpito will prepare a five-course meal with an emphasis on tapas on Thursday, June 6, 2013 from 6 p.m. to 8 p.m. If you haven’t had a chance to visit Kultura Restaurant, they recently regrouped to offer a tapas-style menu. You’ll have a chance to mix and mingle at this cooking workshop, which costs $99 plus taxes and includes a five-course meal with wine.
Executive Chef Series with Carl Heinrich of Richmond Station
Executive Chef Carl Heinrich of popular Richmond Station, winner of Top Chef Canada, will prepare a five-course meal on Thursday, June 20, 2013 from 6 p.m. to 8 p.m. The cost is $99 and includes a five-course meal and wine.
Spring Chicken Dinner Class
Prepare a three-course chicken dinner on Friday, April 26, 2013 from 6:30 p.m. to 9:30 p.m. that includes:
- Smoked trout and watercress salad
- Stuffed chicken with coriander pesto
- Potato-sorrel gratin
- Spring bean salad
- Lemon soufflé with raspberry-rhubarb coulis
Wine will be available by the glass. Cost is $75 per person plus HST.
Farm Talks: Sovereign Farms
Meet farmers and chefs from Fairmont Royal York on Saturday, August 3, 2013 from noon to 2 p.m. and discuss growing methods at this interactive session with farmers Wes and Brenda Sovereign. The Sovereigns operate a greenhouse in Waterford, Ontario specializing in grape tomatoes. You’ll be able to watch top chefs from the Fairmont Royal York prepare dishes made from produce from the Sovereign farm. Cost of the session is $35 per person plus tax.
