"How To" Sessions

This diverse culinary program caters to different levels of interest and technical knowledge.


Big Blue Ocean and Rivers
Dive into the deep and delicious waters of seafood. The golden rules of buying, storing and cooking seafood -the perfect mix of innovation and classic technique; skinning, filleting, pan-frying, broiling, poaching, braising, steaming, papillote, salt crust baking, the salt cod process…


All about Shellfish
What to look for when buying, storing and cooking shellfish. Mussels, clams, prawns, Dungeness crab, lobster extravaganza, and recipes to match.


Raw, Smoked and Cured Fish
Learn how to handle  " Raw" dishes - raw rules on managing your stock of oysters, how to open, serve a scallop, cilantro and gin ceviche, ahi tuna tartar, marinated wild salmon cured gravlax and seaweed salads.


Mighty Meats
Beef, veal, pork, lamb even birds, evaluating meat quality, what to look for, colour, texture, marbling.. everything about aging, which cut to buy for braising, stir fry or stew. Learn about techniques, resting, marinating, how much heat to apply. Precise preferred temperature, rare to well done.


Hunting Season
Take a walk on the wild side! If you are interested in knowing what to do with ostrich, venison or wild boar, this is the session for you. Everything about game meats and wild birds, the mystery and convenience of "slow cook" a.k.a stews. Hunting season at it's best - caribou, deer, moose, boar, pheasant, partridge, squab….braising, confit, stewing, searing, marinating - marrying the whole concept with seasonal roots, berries and wild mushrooms.


The Craft of Sauces, Stocks and Broths
It is said that "the sauce is what makes the dish". Perfect a range of versatile savoury sauces, stocks and broths that will add a new dimension to your cooking.  Quickly and easily make hollandaise, flavoured mayonaise, butter sauces, chicken based jus with a handful of simple sauces and broths.  Realize a virtually limitless variety of fabulous combinations.


You make the Pasta
Italy's greatest export for satisfying comfort food - every type of pasta has its own identity - silky ribbons and stuffed pillows - master the technique of making and cooking fresh pasta.


What's in Season?
A passion for vegetables, mouth-watering solutions to the dilemma of what do to with the beautiful vegetables available at summer markets.
101 ways to asparagus -  the spot light on seasonal fruits and vegetables. For instance - asparagus soup, asparagus salad,  asparagus mousse.  Discover some delicious recipes about some new obscure harvest such as sea asparagus, salsify, Jerusalem artichokes as well as wild mushroom season. My favourite; heirloom tomatoes. 
Check in and see what's coming out of the ground.


A Passion for Cheese
Cheese soufflés, Provencal goats cheese tarts, cheese cake... from soups to pasta, main courses and desserts - all you want to know about cheese.


A Good Day for Salad:  Oils, Dressings and Wild About Herbs
Make your own flavoured oils, dressings and herbs. A new innovative, uncomplicated approach to dress up your dinner - everything from appetizers, salads, seafood, poultry and meats; Orange oil, red beet oil, basil oil for dressings, rosemary oil for marinating, intriguing herbs and flower combinations.  A seasonal event with year round rewards.


BBQ Session
Secrets and myths to a perfectly grilled steak, bison or salmon? Alternative cuts offer more flavour on the grill, tri-tip, skirt, flank steaks. Successful  barbecues - an all dinner event from the grill - tricks and easy rules for success.  It's all about timing!


911- Crash Course for Bachelors
S.O.S session - Yes you can! In no time - we'll take all the courses from the list above and condense them into a half day extravaganza to make your plans a success.