The Good Earth Cooking School

Class Schedule Home

November Schedule

December Schedule

January Schedule

February Schedule

	Home
	e-Newsletter Signup
	Contact & Directions
	Register for Classes
	Accommodations

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).

November

Curd Your Appetite - SOLD OUT
with Isa DiIorio, Sous Chef, The Good Earth Cooking School
Saturday, November 1, 2008 • 12 noon to 3 pm
Cheese, glorious cheese! We start the class with an artisanal cheese sampling from across Canada. Learn how to create and embrace a classic cheese course in your next dinner menu. We’ll also explore some new wheys to incorporate cheese into our recipes.

Bistrotheque - SOLD OUT
with Alain Levesque, Executive Chef, Terroir La Cachette Restaurant
Sunday, November 2, 2008 • 12 noon to 3 pm
Alain weaves a wonderful menu with a decidedly French accent as he explores bistro style cooking in Niagara.

Saucy Little Number
with Isa DiIorio, Sous Chef, The Good Earth Cooking School
Sunday, November 9, 2008 • 12 noon to 3 pm
The addition of a great sauce can take a dish from simple to the sublime. Isa teaches us some of the basic techniques to make a saucy little number or two.

I Got Stew, Babe - SOLD OUT
with Mike McColl, Pit Boss, The Good Earth Cooking School
Saturday, November 15, 2008 • 12 noon to 3 pm
Dreary old November. One way to survive is to ladle up some comfort food from rib sticking stews to hearty one bowl meals.

Confit Comme Ça
with Ross Midgley, Executive Chef, Zees Patio & Grill
Sunday, November 16, 2008 • 12 noon to 3 pm
Ross shares his love of things “old school” culinary traditions in this class. Learn the art of making “duck confit” along with other popular classic country dishes.

Small Bites, Big Nites - SOLD OUT
with Janina Gordon, Chef de Partie, Inn on the Twenty Restaurant
Saturday, November 22, 2008 • 12 noon to 3 pm
The holiday season is around the corner. What better time to bring back popular hors d’oeuvres designer, Janina to share some excellent new ideas to help you with your next get together!

Are Ewe Kidding?
with Keir Roy, Sous Chef, Inn on the Twenty Restaurant
Sunday, November 23, 2008 • 12 noon to 3 pm
Now that some Niagara vineyards are employing “sheep” labour in their vineyards, it’s a great time to explore some new ways of enjoying lamb.

Chocolate Lab - SOLD OUT
with Irene Katerberg, Pastry Chef, Inn on the Twenty Restaurant
Saturday, November 29, 2008 • 12 noon to 3 pm
Attention all chocoholics. Irene shares interesting insights, techniques and recipes that speak to her love affair with chocolate.

Table of Content - SOLD OUT
with Jason Durling, Sous Chef, Restaurant Tony de Luca
Sunday, November 30, 2008 • 12 noon to 3 pm
Pots clanging in the kitchen, families around the table… nothing makes us more content than a meal created with TLC and enjoyed with those we love.

^ top