Cookery School Class Schedule

 

salmon fillet Sunday classes start at 10:30 am. Wednesday classes start at 5:30 pm. Classes last approximately 3 hours. Classes include a meal unless otherwise stated.

Wed. February 25
The Best Chicken Parmesan Ever

We’ll be using Prince Edward County chicken and buffalo mozzarella from Stirling Ontario. Also canned tomatoes from right here in the County. We’ll use artisan pasta imported from Italy to go with the tomato sauce we’ll make from scratch . We’ll prepare this dish in the fashion that has made it famous all over the world with simple and few ingredients with a focus on simplicity. This is a keeper. We’ll also make our own roasted garlic, tomato and fresh herb focaccia bread .

Sunday March 1, Sunday March 8
Apples, the County has Apples

We’ll prepare pork tenderloin and apple kebabs with a cider BBQ sauce and a butternut and apple soup with spices from Morocco. Of course apples wouldn’t be apples unless we put them in a dessert so we’ll make apple fritters (a personal favourite) and a twist on apple pie from 2 ladies in France that made Tarte Tatin famous, which is basically apples cooked in a skillet with pastry covering them and inverted and of course served crème anglaise using vanilla beans from Madagascar.

Wed. March 4, Wed. March 11
Easter and Lamb, Let’s Get Ready

For me Easter always meant lamb, so today we’ll prepare lamb chops, one of my favorite cuts and since lamb from the County is hard to beat, we’ll be using County lamb which is head and shoulders better than anything down under can offer . We’ll prepare a rosemary and garlic marinade and roast some petite potatoes and steam some asparagus to round out the meal. We’ll finish off the meal with eclairs filled with strawberries and cream, oh, and real eclairs made with choux paste and not the kind found in Tim Horton’s … . what are those anyway?

Sunday March 15, Sunday March 22
Maple in the County

The sap is flowing so let’s get cooking . We’ll make our very own maple and fennel sausage and bourbon maple bacon jam. Both of these can be frozen and used any time of year. Switching gears we’ll prepare an apple and fennel salad with a maple vinaigrette to go with our maple mustard glazed salmon that makes a great lunchtime meal. I ’ m looking forward to this class and I hope to see you there.

Wed. March 18 and Wed. March 25
Scallops and Other Ocean Delicacies

I love seafood, most chefs do because of the natural creativity it allows, and so today we’ll prepare a few different types. We’ll start with pan fried scallops and a parsnip purée . Another great starter is poached salmon on latkes with homemade lime and garlic aioli for a nice contrast in flavours and texture. Linguine alle vongole is probably my favorite way to eat clams, well it’s pasta, so don’t blame me. This dish is about simplicity. The clams are cooked in extra virgin olive oil and garlic and when the shells open some white wine is added, then some butter and parsley to finish and together it produces a wonderful sauce, pure heaven, and rest assured some artisan imported pasta will be used for this dish. We’ll finish with ricotta cake and a macerated berry compote.

Sun March 29th and Wed. April 1st

Let’s Cook with Beer, Pub Style
Steamed mussels with a Belgian pale ale, fish and chips but with an ale fritter batter and pickerel (what other fish is there in the County?) We’ll also talk about the different fats for cooking and how they react to heat and how and where to use them.

Sun. April 5th and Wed. April 8th

Risotto and Polenta
Many find these foods alluring and difficult, but we’re going to tackle these and you’ll soon see how easy, versatile and tasty they are. We’ll make herbed polenta frites with an aioli, and of course the classic polenta with parmesan and butter. We’ll also prepare a wild mushroom risotto using the classic technique and you’ll be sure to repeat this for those special dinners.

Sun. April 12th and wed. April 15th
Simple Baking Starter

A cake without flour, is that still baking? Sure it is. You’ll make a flourless chocolate cake with ganache icing. Your gluten-avoiding friends will fancy you a genius. How about a rum and date cake? We’ll cook sugar to make caramel for a topping and we’ll use a Bundt pan for a different look. Oh yeah, no pastry class is complete without the ubiquitous lemon tart, made from scratch. No pre-made anything here folks. Don’t worry, we’ll supply the aprons and I’ll be wearing white that day. Join me for some fun with flour.

Sunday April 19th and Wed. April 22nd
More Baking

Cheesecake is always a hit, so we’re going to use some of the finest chocolate and cream cheese we can get to make one. We’ll also spend some time on plate presentation where a few tips can elevate the eating experience for your guests. We do eat with our eyes as well. How about a cupcake with bourbon and caramel? Done. We’ll finish by baking a brioche and then smear some unsalted organic butter on it and a few grains of fleur de sel. Oh yeah, definitely.

Sunday April 26th and Wed. April 29th
Chicken and the Sum of its Parts
Chicken is so overused today. Prolific health misinformation seems point people to highly processed and tasteless boneless skinless chicken breast. Well, not today. Today we’ll discuss that misinformation and use parts unknown to a whole generation of cooks or reintroduce you to cooking the outer regions of the bird. Join me in celebrating the fabulousness that is the chicken.

Sunday May 3rd and Wed. May 6th
Pizza
We were reluctant to showcase pizza for the lack of a wood burning oven but, considering the quality of store bought and takeout pizza in general, we’re very confident that we elevate the pie to a higher place so we’ll never have to resort to those alternative choices, if we so desire. Let’s face it, it’s all about the ingredient and of course about the heat, so let’s turn it up and make some pies.

Sunday May 10th and Wed. May 13th
Cheese
You won’t find any low calorie processed cheese specimens here, just the real deal that can be enjoyed in moderation without guilt. We’ll start the class with some cheese on a crostini with mushroom, just to get you in the mood. Meanwhile you’ll be making ricotta from scratch. Yes, making your own cheese. We’ll involve some pasta in the class and stuff some into prepared vegetables and make a soufflé with some blue from Italy that will go well with the red wine poached pears and caramelized walnuts we’re going to serve with it. See you there.

Sunday May 17th and Wed. May 20th
Asparagus, the Anticipated Crop of Spring in the County
We’ve been guilty of never using asparagus except this time of year when showcasing or serving asparagus in its basic form and also been guilty of getting down on my hands and knees and eating a stalk without harvesting it, yup, that’s right, pure ecstasy. So we’re excited to be able to have a class dedicated to that noble vegetable. There will be meat and cheese involved so it’s not just consuming asparagus folks. Join us.

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