Tickle your taste-buds with some Asian inspired appetizers and salads. Sushi and spring rolls to begin, followed by a Vietnamese mango salad. Then together you will be making Thai Beef and Asian Noodle salads. To finish there will be a chef’s surprise sweet treat. You will making and having lunch together in the class, hopefully outside on our deck, and take home some appertizers and dressings to make the salads to share with for your families at home.

A visit to our capital, Ottawa, would not be complete without a Beaver Tail! In this class we made some savory and sweet Beaver tails and ate them with our friends. We also made Nanaimo bars from BC, the quintessential Canadian Butter tart, as requested by some WMK chefs and Tim bits. So lots of sweet treat which are ok, once in a while, to share with your families at home for tea!

In this class we created two delicious mini Easter Cakes; a Chocolate Guinness cake and a Carrot cake. We learnt how to make vanilla frosting and buttercream icing and develop piping skills. In addition we got creative and baked & decorated meringue Easter Bunnies, Chicks and Mini Meringue Fruit Baskets.

In this class we experienced a little taste of Mexican sunshine! We made our own soft wraps and used them to create chicken fajittas with homemade salsa and guacamole. We also made and enjoyed together appertizers like quesadillas and antojitos, washed down with a virgin Margarita. We took home a Key Lime Pie for our families. Not really Mexican, but the limes made it have a Mexican feel!

In this class we learnt about the goodness of bone broth and how to make it. Together we created a chicken noodle soup to sit down and enjoy during the class with our old and new friends. We learnt about the basic ‘rules’ of soup making and individually put these skills into immediate use, making our own pureed Carrot, Ginger and Orange Soup. We made share and tear cheesy garlic breads and took this with our pureed soup to share with our families at home. Finally, we had fun learning out to jazz up pureed soups, using seed toppings, herbs and drizzles to serve on more special occasion.

In this final class we will be making an interesting range of foodie gifts from the WMK Kitchen: an original Carrot and Ginger Chutney, Cheese Sables and chocolate truffles, using the very best chocolate from our wonderful local Chocolatier, Deborah’s chocolates.

Our foodie gifts this week will be shortbread biscuits, Linzer cookies and hot chocolate bombs. Gifts made with love for family and friends.

In this foodie gift class we will be making homemade granola, macaroons, meringue kisses and creamy vanilla fudge. All perfect presents from the hands and the heart to brighten up someone’s day!

In this final class of the series we will be learning how to make a healthy broth and will create a Vietnamese Pho soup to take home. We will also learn how to make Chinese pot stickers and a soy dipping sauce.

In this class we will be making Chinese Peking Duck Pancakes with homemade hoisin sauce and our own Red Thai Curry Paste and a delicious Red Thai Chicken Curry to take home and share with our families. Then we challenge you, under adult supervision, to put your knife skills to use and using your fresh Red Thai paste cook some more curry at home!

In this class we will be visiting Japan and Vietnam, making Sushi rice and Sushi Rolls. We will also be making Vietnamese mango and chicken soft rolls and two dipping sauces; peanut and Nuoc Cham.

In this class we will be creating a Spanish Tapas board to celebrate our Mediterranean Diet series. We will sit down together to taste and enjoy our creations, with a glass of kid friendly Sangria. Some of the things we will make are: Tortilla de Patatas, Albondigas and homemade tomato sauce, BBQ grilled shrimp and chorizo skewers with homemade garlic aoili, bruschetta and a little sweet treat to finish, some churros.

in this baking class we will be making individual French sweet tarts to take home and crepes to eat and share with our old and new friends during the class. We will be learning how to make shortcrust pastry and discussing the nutritional benefits of fresh fruit.

In this class we will be making pasta, three cheese ravioli to taste and lasagna to take home. We will learn how to make a bechamel and bolegnese sauce We will be discussing some of the health benefits of a Mediterranean diet.