The cooking class format is based on a “hands-on” approach to cooking; I believe that you must get dirty to get the most out of the classes. Class size is limited to 16 -18 people. We begin by discussing the menu and specific new ingredients that may be unfamiliar to some guests. Techniques that are recipe-specific are then explained and shown. After the demonstration, the class splits up into smaller groups and prepares the meal with the guidance of Chef Neil and his assistants.

Each guest will have the chance to work on hors d’oeurves, first course, main course and dessert over the span of the weekend. The ingredients are pre-measured and set out on trays, simplifying the preparation of the dish. The cooking time for each menu is about 1 hour. Once the menu is assembled, we take off our aprons and sit down to enjoy the meal. Wines are paired with the menu — these are LCBO listed wines and are easily found. You will receive a recipe folder of all the dishes that will be cooked.

We encourage spouses or partners to attend the “meals” as a way to be part of the weekend — from the sidelines. Although, some partners have found that it is nice to share both the cooking AND the eating.

Friday Evening 6:30 pm – 10:00 pm
Saturday Morning 10:30 am – 2:00 pm
Saturday Evening 6:30 pm – 10:00 pm
Sunday Morning 10:30 am – 2:00 pm

Dinners begin at 8:15 pm and lunches begin at 12:15 pm for spouses or partners attending only the meals.