Classes listed on more than 1 date are repeat classes, not multi-part classes.
Below is the cookery school class schedule. Wednesday, Thursday and Friday classes start at 5:30 pm. Sunday classes start at 10:30 am. Classes run approximately 3 hours.
Yes, Honey (Berwick’s, That Is)
Wed., July 23, Thurs., July 24
Using honey from a local apiary we’ll make a dinner including honey & kale salad, honey glazed chile pork tenderloin, honey roasted potatoes, and honey lavender ice cream profiteroles.
Vader’s Farms Lamb & Vegetables
Fri., July 25, Sun., July 27
With fresh lamb and vegetables from local producer Vader’s Farm, we’ll make sweet pea ravioli, grilled lamb with smoked tomato and maple pouding chômeur
Blueberries – Hughes’ Blueberry Patch
Wed., July 30; Thurs., July 31
With County grown blueberries, we’ll make arugula Salad with blueberry and blue cheese, duck with blueberry gastrique and lemon blueberry yogurt loaf
Lavender From the Lavender Farm
Fri., Aug. 1; Sun., Aug. 3
We’ll make Apple lavender risotto with sweet sausage, lavender marinated chicken breast and lavender blueberry cheesecake
Rum Running: Whiskey Dinner
Wed., Aug. 6; Thurs., Aug. 7
Flying in the face of prohibition, we’ll make balsamic onion, bacon, blue cheese pizza with lagavulin, smoked baby back ribs with bourbon and Frangipan tart with Dalwhinnie 15 year old scotch
Fri., Aug. 8; Sun., Aug. 10
We’ll use produce from popular farm and maple sugar producer Fosterholm Farms to make butternut squash gratin with bacon and chèvre, roast pork tenderloin with buttered brussels sprouts and maple cheesecake .
Wed. Aug. 13; Thurs. Aug. 14
In this exploration of canning techniques, we’ll make our own Pickled Pepper Relish, Bourbon bacon Jam and Corn Relish.
BBQ – More than Just Dogs and Patties
Fri., Aug. 15; Sun. Aug. 17
We’ll make a great barbeque dinner including pulled pork, coleslaw, fresh rolls, vinegar sauce, and a great dessert (which we admit, might not use the BBQ)
Corn On the Cob Picked This Morning
Wed., Aug 20; Thurs., Aug 21
In this class we’ll look at dishes featuring fresh corn: corn and Avocado Salad, Smoked Chicken with Grilled spicy corn, bourbon spiced corn cakes. Our corn will be picked fresh that day at a nearby farm.
Vickie’s Veggies – Heirloom Tomatoes at Their Best
Fri., Aug 22; Sun., Aug 24
using fresh vegetables from Vickie’s Veggies, we’ll prepare a menu that includes pasta with roasted tomato, garlic and swiss chard, grilled fennel salad and tomato tatin with basil lemon ice
Tomatoes – Sun Ripened Nearby
Wed., Aug. 27; Thurs., Aug 28
Using fresh tomatoes, we’ll prepare parmesan roasted tomatoes with buffalo mozzarella, chile pork tenderloin with smoked tomato salsa tomato tarte tatin with lemon basil ice.
Fri., Aug. 29; Sun., Aug. 31
In this exploration of food made by the first inhabitants of Prince Edward County, we’ll prepare corn soup with sweet corn and tomato salsa, Seared Walleye with 3 sisters stew and Bannock and “Indian Pudding” for dessert.
Find out more about the cookery school on the main cookery school page.
Learn the secrets of cooking like a professional chef at The Cookery School. Want to do a private class for your group of 6 or more? They make excellent team-building experiences, or just a chance to relax and have fun with friends. To find out more about private classes, contact Waring House events coordinator Henreitte Labelle-Campbell at firstname.lastname@example.org or 613.476.1105 ext. 3.
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