UPCOMING CLASS MENUS

02/20/26 - Brazilian Tapas Party

Chef: Cat Mostazo

Format: Hands On

Menu:

Crispy Cheese Tapioca Cubes with Spicy Guava Dipping Sauce

Toscana Sausages in Cachaça with Caramelized Onions

Moqueca de Peixe- Brazilian White Fish and Shrimp Stew with Coconut Rice

Grilled Pineapple with Lime Sorbet and Brazil Nut Crumb

**Dietary Flags: Shrimp, Fish, Dairy, Nuts

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

02/21/26 - Dinner in Vienna

Chef: Laura Van Puymbroek

Format: Hands On

Menu:

Homemade Kaiser Rolls with Creamy Liptauer Dip and Crudite

Käsespätzle with Carmelized Shallots and Herb Oil

Rich Austrian Beef Goulash with Semmelknödel (Bread Dumplings)

Decadent Chocolate Sacher Torte with Apricot Jam, Chocolate Glaze and Candied Hazelnut Crunch

 **Dietary Flags: Dairy, Eggs, Wheat/Gluten, Beef, Tree Nuts

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

02/22/26 - Whole Hog Butchery

Chef: Peter Sanagan

Format: Workshop

Join us for a 3-hour Hands On pork butchery lesson from professional butcher and owner of Sanagan's Meat Locker Peter Sanagan! This is an intensive class where you will be breaking down an entire pastured pig from snout to tail.

In this class YOU ARE THE BUTCHER. You will be learning about each cut and how it can be used. This class has a limit of 12 people and each participant goes home with approximately 10 - 15lbs of pork at the end of the workshop.

02/24/26 - French Bistro

Chef: Erin Ross

Format: Own the Kitchen

Menu:

Caramelized Fennel + Leek Mussels with Tarragon Creme Fraiche + Grilled Baguette

Flat Iron Steak Frites with Bernaise Butter + Haricot Vert

Apple Tarte Tatin, Pecan Cheddar Crumble, Salted Caramel + Chantilly Cream

 **Dietary Flags: Dairy

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

02/27/26 - Santorini Nights

Chef: Cat Mostazo

Format: Hands On

Menu:

Mezze: Homemade Fresh Pita +Tomato Fritters with Homemade Tzatziki + Smoky Eggplant Dip

Spinach + Feta Ravioli with Caper Butter Sauce

Souvlaki-Style Marinated Grilled Salmon Filets with Charred Vegetables Salad + Fava Bean Puree

Orange Phyllo Cake with Candied Pistachios, Lemon Yogurt Ice Cream + Orange Blossom-Honey Syrup

**Dietary Flags: Tree Nuts, Dairy, Gluten

Vegetarian Friendly Menu

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

02/28/26 - Happy Hour Tapas Party

Chef: Gabby Bevilacqua

Format: Hands On

Menu:

Golden Deep- Fried Pickles with Homemade Dilly Ranch

Charred Shishito Peppers with Garlic Toum & Lime

Beet Pickled Deviled Eggs with Dijon Mustard & Chives

Smoked Cheese Hot Pockets with Basil Marinara Sauce & Spicy Salsa Verde

Flaky Beer Battered Fish & Chips with Cabbage Slaw & Tangy Caper Tartar Sauce

Bananas Foster with Chocolate Stout Ice Cream, Salty Pretzel Crumble & Candied Peanuts

**Dietary Flags: Dairy, Gluten

Vegetarian Friendly Menu

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

03/03/26 - Curries Of The World

Chef: Cat Mostazo

Format: Own the Kitchen

Menu:

Japanese-style Curry Rice- Karei Raisu

Thai Green Curry with Fish & Steamed Rice

Chana Masala with Homemade Naan

**Dietary Flags: Gluten, Shellfish

Vegetarian/Pescatarian/Dairy Free Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

03/06/26 - Dinner in Paradise

Chef: Cat Mostazo

Format: Hands On

Menu:

Curried Jamaican Beef Patties

Trinidadian Chickpea Doubles with Tamarind Sauce + Fresh Cilantro Oil

Cuban Style Ropa Vieja Steak with Rice and Beans, Tostones + Fresh Slaw

Caramel Roasted Pineapple with Coconut Ice Cream + Spiced Cashew Crumble

**Dietary Flags: Eggs, Gluten, Nuts, Cilantro

Vegetarian/ Pescatarian/ Dairy Free Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

03/07/26 - Pasta Pronto

Chef: Gabby Bevilacqua

Format: Skills

Menu:

Potato Gnocchi with Rosé Sauce

Spinach Farfalle with Fresh Herb Pesto

Squash Ravioli with Black Garlic Brown Butter & Toasted Walnuts

**Dietary Flags: Dairy, Eggs, Gluten, Tree Nuts

Vegetarian/Pescatarian Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

03/07/26 - Canadian Winter Road Trip

Chef: Laura Van Puymbroeck

Format: Hands-On

Menu:

Prairie Cobb Salad with Buttermilk Ranch Dressing, Blue Cheese Croutons

Savoury Crinkled Crepes with Homemade Ricotta, Fresh Spring Pesto, Crispy Fried Brussel Sprouts + Herb Oil

Fried Cod with Corn Aioli, White Bean Salad + Crispy Fingerling Potatoes

Butter Pecan Blondie with Sweet Cream Ice Cream + Wild Blueberry Caramel

**Dietary Flags: Pork, Seafood, Wheat/Gluten, Dairy

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

03/10/26 - Ramen From Scratch

Chef: Erin Ross

Format: Own the Kitchen

Menu:

Handmade Ramen Noodles

Tokyo Style Shoyu Ramen

Sapporo Miso Ramen

Vegetarian Quick Kimchi Ramen

Garnishes: Chili Oil, Braised Bamboo Shoots, Shaved Scallions, Perfect Egg, Pork Belly, Quick Kimchi

**Dietary Flags: Pork, Gluten

Vegetarian/Pescatarian/ Dairy Free Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

03/13/26 - L’Apero Francais: French Cocktail Party

Chef: Cat Mostazo

Format:  Hands On

Menu:

Gruyère & Thyme Gougères

Black Olive and Lemon Tapenade

Parmesan and Fennel Sable Cookies

Smoked Salmon Rillette with Sourdough Crostini

Socca- Chickpea Pancakes Topped with Pan Roasted Duck Breast, Charred Wild Mushrooms, Fresh Chive Oil + Crispy Leeks

Raspberry Glazed Madeleines, Pistachio Financier, Cherry-Hazelnut Clafouti Bites

**Dietary Flags: Eggs, Gluten, Nuts, Dairy

Vegetarian/Pescatarian Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

03/14/26 - Fresh & Fragrant: Tastes of Vietnam

Chef: Gabby Bevilacqua

Format: Hands-On

Menu:

Chả Giò Chay- Fried Mushroom Spring Rolls with Chili Fish Sauce

Grilled Chicken Green Onion Satay with Lemongrass Garlic Marinade & Creamy Peanut Sauce

Sweet & Sour Green Papaya Salad with Shrimp & Smoked Salmon Ceviche, Crisp Sesame Rice Crackers & Toasted Cashews 

Tofu Vermicelli Bowl with Pickled Carrot & Daikon, Shredded Lettuce, Marinated Cucumber, Crispy Fried Shallots & Homemade Hoisin Sauce

Pandan Swiss Roll with Coconut Whipped Cream, Mangos in Ginger Syrup & Candied Salted Peanuts

**Dietary Flags: Dairy, Eggs, Gluten, Seafood, Peanuts

Vegetarian/Pescetarian Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

03/15/26 - Wine 101

Join us for a 3-hour wine tasting class where you’ll swirl, sniff, and sip your way through 6 fabulous bottles - a great mix of red and white! No snobby wine talk here—just friendly and approachable conversation where we'll learn the difference between “oaky” and “oh wow, that’s good.” We’ll walk you through tasting, pairing, and impressing your friends without pretending you know how to pronounce "Gewürztraminer." Whether you’re a curious newcomer or a budding enthusiast, you’ll leave with a smile—and maybe a new favourite bottle. Cheers to learning and tasting!

**Dietary Flags: Gluten, Dairy, Alcohol

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

03/17/26 - Winter in Nonna’s Kitchen

Chef: Erin Ross

Format: Own the Kitchen

Menu:

Tuscan Kale Panzanella Salad - Oven Roasted Tomato, Pickled Red Onion, Ciabatta Crouton + Preserved Lemon Vinaigrette

Chicken Marsala with Handmade Tagliatelle + Wild Mushroom

Chocolate Olive Oil Cake with Mascarpone Cream + Red Wine Caramel

**Dietary Flags: Gluten, Eggs, Dairy, Wine

Vegetarian/Pescatarian Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

03/20/26 - Spring Equinox Dinner Party

Chef: Cat Mostazo

Format:  Hands On

Menu:

Spring Panzanella Salad with Lemon-Basil Vinaigrette + Sourdough Croutons

Handmade Linguine with Caramelized Leeks + Thyme Parmesan Crisps

Herb-Crusted Salmon with White Wine Beurre Blanc, Cannellini Bean Puree + Blistered Spring Vegetables

Olive Oil Ricotta Cake with Rhubarb Compote, Lemon Thyme Chantilly + Pistachio Brittle

**Dietary Flags: Eggs, Gluten, Dairy, Nuts

Vegetarian/Pescatarian Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

03/21/26 - Italian American

Chef: Gabby Bevilacqua

Format: Hands-On

Menu:

Suppli with Garlic Aioli + Jammy Sweet Peppers, Italian Sausage & Grilled Crostini

Italian Green Salad with Garlicky Breadcrumbs

Rigatoni with Vodka Sauce, Basil Oil & Parmesan Crisps

Rapini with Garlic & Chili Flakes + Nonna’s Meatballs

Tiramisu with Candied Pistachios

**Dietary Flags: Gluten, Dairy, Eggs, Alcohol, Tree Nuts

Vegetarian/Pescatarian Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

03/24/26 - Meet Me at the Sugar Shack

Chef: Erin Ross

Format: Hands On

Menu:

Grilled Pear Salad, Spiced Pecans, Bleu Elizabeth Crumble with Crispy Sage + Maple Vinaigrette

Classic Split pea + Ham soup with Parmesan Potato Crisp

Maple Bacon Wrapped Leek + Apple Stuffed Pork Tenderloin, Garlic Roasted Mash + Glazed Brussel Sprouts

Maple Toffee Chomeur, Vanilla Bean Ice Cream + Maple Bacon Brittle

**Dietary Flags: Dairy, Pork, Maple Syrup, Tree Nuts

Gluten Free Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

03/28/26 - Knife Skills

Chef: Cat Mostazo

Format:  Skills

Menu:

Whole Chicken Butchery

Chicken Lettuce Wraps

Mango Salsa

Carrot- Radish Slaw

 **Dietary Flags: Gluten

Vegetarian/Pescatarian/Vegan/Gluten Free/Dairy Free Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

03/28/26 - Exploring Puglia: The Heel of Italy

Chef: Gabby Bevilacqua

Format: Hands-On

Menu:

Mussels Alla Tarantina- White Wine & Tomato Steamed Mussels with Garlic Crostini & Basil Oil

Orecchiette con Cime Rapa- “Little Ear” Shaped Pasta with Broccoli Rabe, Garlic, & Chili Oil

Bombette Pugliesi- Cheese & Pancetta Stuffed Pork with Fava Bean Purée & Wild Chicory

Pasticciotto- Filled Short-Crust Pastry with Vanilla Bean Custard, Amarena Cherries & Red Wine Caramel

**Dietary Flags: Gluten, Dairy, Seafood

Pescatarian Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

03/29/26 - Whole Hog Butchery

Chef: Peter Sanagan

Format: Workshop

Join us for a 3-hour Hands On pork butchery lesson from professional butcher and owner of Sanagan's Meat Locker Peter Sanagan! This is an intensive class where you will be breaking down an entire pastured pig from snout to tail.

In this class YOU ARE THE BUTCHER. You will be learning about each cut and how it can be used. This class has a limit of 12 people and each participant goes home with approximately 10 - 15lbs of pork at the end of the workshop.

03/31/26 - Maritime Kitchen Party

Chef: Erin Ross

Format: Hands On

Menu:

Nova Scotia Lobster Cakes, Charred Leek Salad + Dill Creme Fraiche

Prince Edward Island Clam Chowder, Double Smoked Bacon, with Chive + Cheddar Biscuits

Maple Mustard Glazed Atlantic Salmon, Haricot Vert, Warm New Potato Salad

Maple Toffee Chomeur, Vanilla Bean Ice cream + Maple Walnut Brittle

**Dietary Flags: Seafood, Gluten, Dairy, Nuts, Pork

Pescatarian/Gluten Free Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

04/04/26 - Passport to Portugal

Chef: Cat Mostazo

Format:  Hands On

Menu:

Salt Cod Fritters with Chili Caper Oil and Spicy Tomato Dipping Sauce

Olive Oil Poached Cod and Chickpea Salad with Fresh Herbs + Grilled Sourdough Crostini

Alentejo’s Braised Pork and Clams with Crispy Smashed Potatoes

Portuguese Almond Cake with Port Caramel Sauce, Candied Orange Peel + Chantilly Cream

**Dietary Flags: Eggs, Dairy, Shellfish, Tree Nuts

Pescatarian/Gluten Free Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

04/07/26 - French Bistro

Chef: Erin Ross

Format: Own the Kitchen

Menu:

Caramelized Fennel + Leek Mussels with Tarragon Creme Fraiche + Grilled Baguette

Flat Iron Steak Frites with Bernaise Butter + Haricot Vert

Apple Tarte Tatin, Pecan Cheddar Crumble, Salted Caramel + Chantilly Cream

**Dietary Flags: Dairy

Gluten Free Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

04/10/26 - Mexican Street Food

Chef: Cat Mostazo

Format:  Hands On

Menu:

Elote- Mexican-Style Street Corn

Tetelas- Stuffed Masa Pockets with Refried Beans + Cheese

Fresh Tomato Salsa + Chipotle Crema + Roasted Salsa Verde

Tacos Al Pastor with Roasted Pineapple Salsa + Fresh Slaw

Lime Tres Leches Cake with Hibiscus Whipped Cream + Toasted Coconut Brittle

**Dietary Flags: Dairy, Cilantro

Vegetarian/Pescatarian/Gluten Free Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

04/11/26 - Dinner in Vienna

Chef: Laura Van Puymbroeck 

Format: Hands-On

Menu:

Homemade Kaiser Rolls with Creamy Liptauer Dip and Crudité 

Käsespätzle with Carmelized Shallots + Herb Oil  

Rich Austrian Beef Goulash with Semmelknödel  (Bread Dumplings) 

Decadent Chocolate Sacher Torte, with Apricot Jam, Chocolate Glaze and Candied Hazelnut Crunch

**Dietary Flags: Dairy, Eggs, Wheat/Gluten, Beef, Tree Nuts

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

04/12/26 - Wine 101

Join us for a 3-hour wine tasting class where you’ll swirl, sniff, and sip your way through 6 fabulous bottles - a great mix of red and white! No snobby wine talk here—just friendly and approachable conversation where we'll learn the difference between “oaky” and “oh wow, that’s good.” We’ll walk you through tasting, pairing, and impressing your friends without pretending you know how to pronounce "Gewürztraminer." Whether you’re a curious newcomer or a budding enthusiast, you’ll leave with a smile—and maybe a new favourite bottle. Cheers to learning and tasting!

**Dietary Flags: Gluten, Dairy, Alcohol

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

04/14/26 - Meet me at the Izakaya

Chef: Erin Ross

Format: Hands On

Menu:

Hiyayakko ~ Chilled Silken Tofu with Ginger, Soy + Scallions

Korokke ~ Japanese Croquette, Tonkatsu Sauce

Negima Yakitori ~ Chicken + Scallion Skewers, Yakitori Sauce

Okinamiyaki ~ Seafood Pancake, Okonomi Sauce + Bonito Flakes

Yakisoba ~ Fried Noodles, Pork Belly + Shrimp

**Dietary Flags: Gluten, Soy, Pork, Seafood

Dairy Free Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

04/17/26 - German Beer Hall

Chef: Cat Mostazo

Format:  Hands On

Menu:

Housemade Soft Pretzels Three Ways with Homemade Hot Tarragon Mustard

Obatzda (Bavarian cheese spread) + Quark dip with Crudites

Beer and Sauerkraut Braised Bratwurst with Grilled Crostini

Herb Breaded Pork Schnitzel with Homemade Potato Salad + Pickled Red beets

Chocolate Devil’s Food Cake with Cherry Compote, Chantilly Cream + Hazelnut Cocoa Tuile

**Dietary Flags: Gluten, Dairy

Vegetarian/Pescatarian Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

04/18/26 - Exploring the Amalfi Coast

Chef: Gabby Bevilacqua

Format: Hands-On

Menu:

Fritto Misto with Saffron Aioli

Parmigiana di Melanzane- Eggplant Parmesan Stacks with Fresh Mozzarella

Linguini alle Vongole- Homemade Linguini with Clams, Parsley & Lemon

Lemon Budino with Whipped Mascarpone Cream, Amaretti Crumb & Candied Pistachio

**Dietary Flags: Gluten, Dairy, Eggs, Alcohol, Tree Nuts, Seafood

Pescatarian Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

04/21/26 - Tacos & Tequila

Chef: Erin Ross

Format: Own the Kitchen

Menu:

Quick Shrimp Ceviche - Cucumber, Cilantro + Lime with Fried Green Plantains

Crispy Fish Tacos - Handmade Tortilla, Jalapeno + Mango Slaw  with Salsa Verde

Cinnamon + Sugar Churros, Chili Chocolate Sauce + Spiced Cream

**Dietary Flags: Seafood, Cilantro

Pescatarian/Gluten Free/Dairy Free Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

04/24/26 - Middle Eastern Tapas Party

Chef: Cat Mostazo

Format:  Hands On

Menu:

Sfiha - Cheese and Spinach Stuffed Pastries

Falafel with Lemon-Tahini Sauce

Labneh and Sumac Cherry Tomato Crostini

Spicy Olive Dip and Muhammara + Fresh Pita

Baked Kibbeh with Mint-Yogurt Sauce + Fattoush Salad and 7-Spice Roasted Cauliflower

Sticky Semolina Cake with Pistachio Cookie Crunch and Pomegranate-Hibiscus Sorbet

**Dietary Flags: Gluten, Dairy

Vegetarian/Pescatarian/Vegan Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

04/25/26 - Chiang Mai Kitchen: Northern Thai

Chef: Gabby Bevilacqua

Format: Hands-On

Menu:

Aap Plaa- Banana Leaf-Grilled Fish Pockets with Northern Thai Chili Paste

Tue Ka Ko- Deep Fried Taro Bites with Tangy Tamarind Sauce

Som Tam Mueang- Northern Sweet & Sour Shredded Vegetable Salad with Fried Crispy Shallots & Salted Roasted Peanuts

Khao Soi- Chiang Mai Coconut Curry Noodle Soup with Braised Chicken, Fresh Egg Noodles, Crispy Fried Egg Noodles, Pickled Mustard Greens & Chili Oil

Coconut Sticky Rice with Lime-Stewed Mango, Jasmine Infused Crème Anglaise & Toasted Sesame Crumb

**Dietary Flags: Seafood, Gluten, Eggs, Peanuts

Pescatarian/Dairy Free Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

04/28/26 - Spring In Nonna’s Kitchen

Chef: Erin Ross

Format: Own the Kitchen

Menu:

Handmade Pappardelle with Spring Vegetables + Mascarpone Cream

Fresh Herb Pesto + Lemon Chicken with Zucchini Ribbon Salad, Sundried Tomato + Grilled Broccolini

Lemon Cake with Mascarpone Cream, Orange Caramel + Pistachio Brittle

**Dietary Flags: Gluten, Dairy, Tree Nuts

Vegetarian/Pescatarian Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

05/01/26 - South American Street Food

Chef: Cat Mostazo

Format:  Hands On

Menu:

Crispy Brazilian Cheesy Tapioca Cubes with Spicy Guava Dipping Sauce

Chicken Saltenas- Bolivian Empanadas

Traditional Peruvian Ceviche

Arepas Rellenas- Venezuelan style Arepas with Grilled Steak + Avocado- Tomatillo Sauce

Coconut Tres Leche Cake

**Dietary Flags: Cilantro, Dairy

Vegetarian/Pescatarian/Dairy Free/Gluten Free Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

05/02/26 - Pasta Pronto Spring Edition

Chef: Gabby Bevilacqua

Format: Skills

Menu:

Potato Gnocchi with Rosé Sauce

Spinach Farfalle with Fresh Herb Pesto

Spring Green Pea Ricotta Ravioli with Brown Butter & Lemon

**Dietary Flags: Dairy, Eggs, Gluten, Tree Nuts

Vegetarian/Pescatarian Friendly

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.

05/03/26 - Slavic Spring

Chef: Laura Van Puymbroeck

Format: Hands-On

Menu

Borscht, Creme Fraiche + Fennel Seed Cracker

Pelmeni - Beef Dumplings with Herbed Sour Cream, Brown Butter + Dill Oil Drizzle

Roasted Chicken Plov, Braised Cabbage + Pan Fried Potatoes 

Honey Cake with Dulce De Leche + Burnt Honey Frosting

**Dietary Flags: Dairy, Eggs, Wheat/Gluten, Beef

Please contact us if any of the above dietary flags apply to you to ensure we can accommodate your dietary requirements.