The Good Earth Cooking School

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Class size is limited to 12 individuals and is offered on a first come, first served basis.
The cost for our regular 3-hour demonstration classes is $135 per person (taxes included).

May

Annual Blossom Brunch
with Niagara’s Top Female Chefs
Saturday, May 3, 2008 • 11:30 am to 2 pm
Niagara’s most talented and inspired female chefs invite you to enjoy a wonderful tasting menu in the gardens of The Good Earth at our annual fundraiser. Make new friendships and enjoy the wonderful offerings created for your discerning palate in our lovely gardens. Click here for more details. $135 per person. (taxes included)

Changing Times – SORRY! SOLD OUT
with Isa DiIorio, Resident Chef, The Good Earth Cooking School
Sunday, May 11, 2008 • 12 noon to 3 pm
There was a time when daughters learned the secrets of the kitchen at their mother’s apron strings. Those days are gone! Hello the Food Network! Celebrate Mother’s Day in our warm and welcoming kitchen as we giggle and ‘dish’ about our favourite food chefs and shows. A special gift will be given to every mother and daughter in attendance.

Pink Sips***
with Christopher Waters, Wine Writer, VINES Magazine and Wine Educator & the Chefs at The Good Earth Cooking School
Saturday, May 17, 2008 • 6 pm to 9 pm
Often dismissed as a less serious wine or a ‘girlie’ drink, Niagara rosés are winning over new enthusiasts. Yummy to sip on a warm summer night, or too cool a spicy exotic dish, rosés are hot! Our chefs will create a menu to tickle you pink. Please note that this event is a tasting menu style dinner and wine seminar. The cost is $135 per person all taxes and gratuities included.

A Chef’s Palate – SORRY! SOLD OUT
with Michael Price, Executive Chef, LIV Restaurant, White Oaks Resort & Spa
Saturday, May 24, 2008 • 12 noon to 3 pm
Exceptional food that looks as beautiful as it tastes. Learn some of the special techniques and kitchen secrets that help you achieve a perfect balance – beauty for the eye and tastebud!

From the Ground Up – SORRY! SOLD OUT.
with Jason Williams, Sous Chef, Treadwell Farm to Table Cuisine
Sunday, May 25, 2008 • 12 noon to 3 pm
Undoubtedly one of Canada’s finest restaurants, Treadwell’s recipe for success is founded on solid kitchen skills harnessing the best of any harvest season. Spring provides a new and welcome basket of ingredients to awaken our senses.

Claws & Effect – SORRY! SOLD OUT
with Patrick Engel, Executive Chef, The Good Earth Cooking School
Saturday, May 31, 2008 • 12 noon to 3 pm
Patrick draws on his years in the “madhouse” kitchen of Toronto’s iconic “Rodney’s Oyster House” for this cooking extravaganza. Enjoy lobster and crab in many delicious ways – from simple to spectacular!

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