Beginning at Waring House in 2001, the classes have welcomed thousands of participants to the pleasures of expanding culinary skills.

Join Chef David Correa to explore the culinary traditions of the world. Check exotic ports and places you have always wanted to visit and celebrate regional cuisine including Prince Edward County’s own bounty of local foods. The destination changes every week. The class is a hands-on experience with participants' numbers limited to enhance the experience.

Chef Correa is a culinary artist who is well-traveled and who paints a picture for you of the worlds palette as well as helping you explore basic culinary skills and knowledge. In-season classes include a visit to our Waring House herb and vegetable garden and participants are encouraged to visit farm stands located in the immediate vicinity of the Inn. 

Learn by experience! The Waring House recreational cooking classes are suitable for all levels of cooking expertise. Expand your culinary repertoire, and learn new skills and chef techniques.

Each class features a particular culinary subject, food type, region, ingredient, or theme.  Many of our classes feature fresh, local ingredients — some were picked that day at farms just down the road from the cookery school, or from our Waring House garden.

Thursday Evening and Sunday morning classes are $130, plus gratuity and HST. Class price includes a Waring House apron, cooking instructions package, the meal that you prepare & a glass of local red or white wine.

Evening classes start at 5:30 PM, and feature a sit-down dinner, while 10:30 AM Sunday classes offer nibbling as you prepare the meal, and then you can package it and take it home to enjoy later.

Are you coming from out of town? We have great cookery school packages that include accommodation and dining.

Cookery classes can be a great team-building exercise or a way to spend some time with a group of friends, relatives, or business associates. We offer private classes for groups of 6 or more. Please note payment is required at time of booking. 

To reserve a spot in a scheduled class, contact our Guest Services desk at (613) 476-7492 or (800) 621-4956 or email reservations@waringhouse.com

 

**Please advise of any allergies or food restrictions upon booking

Call (613) 476-7492 ext. 1 to Book TODAY!

Upcoming Cookery Classes

 

October

Bounty of the County – Soups & More - October 3rd/October 6th
As harvest draws to a close, learn how to make perfect soups with sustainability in mind using both vegetable, meat and fowl stocks. Enjoy them with fresh biscuits and home made mayonnaise and fresh apple pie.

The Perfect Thanksgiving Turkey - October 10th ( No Sunday 13TH Class due to Thanksgiving)
Learn how to choose and prepare your turkey for cooking how to make the perfect stuffing, baste and bake and that mouthwatering gravy. Make seasonal dishes such as corn puddings, green beans, mashed potatoes, Waring House currant jelly and Pastry Chef Scott’s pumpkin Crème Brulé for dessert

 

Chefs and Culinary Figures of the World – “Madame Jehane Benoît” - October 17th &2 0th
Culinary author, speaker, commentator, journalist and broadcaster. She studied at The Sorbonne and Le Cordon Bleu cooking school in Paris and started her own cooking school. Fumet de la Vieille France located in Montreal. She was also one of the first vegetarian restaurants in Canada. She was also made a member of the Order of Canada. Enjoy a meal of madame’s favorites!

Fresh from the Farm - Countylicious – October 24 & 27
Join Chef David as he shows you how to prepare dishes from previous Countylicious menus.

 

November

Panaji – India - Sunday Nov. 3rd
Enjoy a lovely meal in Panaji, capital of Goa, India. Supplies allowing, enjoy a wee dram of single malt from India to enjoy with your meal.

Vegan Cookery Class with Chris Byrne - Thurs. Nov 7 & Sun. Nov 10
Join us as guest chef Chris Byrne shows you how to make incredible vegan dishes utilizing his wealth of experience and incredible skill, enjoy the joy that plant based cooking can provide.

"I havededicated my life to plant based cooking. I’ve been a plant based chef for 20 years. I trained under Cornelia Aihara at the Vega institute in California where I learned both traditional and contemporary Japanese culinary techniques.  I have studied raw cuisine in California, and B.C. and have been the chef at a variety of plant based restaurants, along with running my own catering company for many years.  I’ve also trained in Indian cuisine, and worked as a baker and pastry chef in fine dining.  Through studying and working with my partner, Tamara Segal, a Registered Herbalist, I have gained a passion for harvesting and preparing local wild foods.

Now living on a farm in Prince Edward County, Ontario, where plant based cuisine is experiencing a renaissance, I am able to combine all of my experience with the “Bounty Of The County,” and create newly inspired dishes that delight the senses. It is a great joy to share with you my experience with and passion for vegetables!"

Northern Bounty -Thurs Nov 14 & Sun Nov 17
Food writer and photographer Anita Stewart’s “Northern Bounty – a celebration of Canadian Cuisine” with Jo Marie powers – at time a professor of hotel and food administration at U of Guelph. Their book highlights an array of Northern Bounty history and regional restaurants of the time. This class will feature a fanciful feast of Champlain’s Company of Good Cheer, Quebec City 1605. Smoked Salmon Rolls, Jerusalem Artichoke Soup, Roasted Rack of Venison with a savory wine sauce.

 

Islay - Thurs Nov 21 &  Sun Nov 24
Take a trip to the famous single malt producing area of Islay, Scotland and try a fine Scottish meal paired with single malt or a glass of wine.

 

December

Northern Bounty II - Thurs  Nov 28 / Sun December 1st
This week takes us to a Quebec County Inn for escallops of fresh Atlantic salmon, roasted rack of pork and hazelnut/maple mousse cake.

Hearty Winter Meals – December 5
Settle into the coziest time of year and enjoy a hearty winter meal that your family and friends will ask for time and again. Tomato & herb soup, braised short ribs, Dauphinoise potatoes, root vegetables and crème caramel.

Holiday Entertaining! - December 15
Christmas party appetizers, mini pizzas, shepherd’s purses, skewered treats and more

 

Thank you for another amazing year of Cookery Classes with Waring House. Stay tuned for 2025 Releases!