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.
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 email@example.com or 613.476.1105 ext. 3.
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