- To learn more about a class or demonstration please email conedCFF@durhamcollege.ca.
Cooking classes and demonstrations
The W. Galen Weston Centre for Food is pleased to offer a range of cooking classes and demonstrations. For more information and register please review the information below.
Roll up your sleeves and join Chef Stef for a day of fun, learning and pasta-making in this hands-on class. Learn how to make basic egg pasta dough, roll your pasta through a pasta machine and then cut or form into a variety of shapes, Ravioli, Pappardelle, Linguini, and Farfalle. We will also make a Gnocchi Gnudi and learn to make two simple sauces to serve.
Course Code: COOK 1906
Instructor: Stefanie Martin
Saturday, April 22 | 12 p.m. – 5 p.m.
Join Chef Stef for a salute to Canada’s best natural resource-Maple Syrup! In this hands-on class we will prepare a full course meal featuring maple syrup in every dish: a spicy green salad with Maple Vinaigrette; Maple-Soy glazed salmon with Roasted Maple Pecan Butternut Squash; and melt-in-your-mouth Maple Walnut Meringues.
Course Code: COOK 2004
Instructor: Stefanie Martin
Saturday, April 29 | 1 p.m. – 5 p.m.
This session is designed for a child over the age of 12 to bring mom into our labs for some fun making a delicious dessert. Wrap the day up by enjoying a Mother’s Day weekend-themed dinner with mom in our award-winning restaurant, Bistro ‘67. NOTE – The fee is per mom/child pair. Mom, you only need to register. An email will be sent shortly after registration requesting the details of your child who you will bring to this class.
Course Code: COOK 2007
Saturday, May 13 | 2 p.m. – 5 p.m.
This session is designed to help anyone plan for and prepare delicious gluten-free meals. Work through three different meals and other tips for being gluten-conscious.
Course Code: COOK 1943
Saturday, June 3 | 12 p.m. – 5 p.m.
Take a culinary journey through Canada! Explore some of the flavourful foods that define different regions and peoples across our incredibly diverse country.
Course Code: COOK 1951
Instructor: Sarah Hall
Saturday, June 24 | 12 p.m. – 5 p.m.
As the craft beer industry continues to grow, the variety of beers available for purchase can seem overwhelming. Through this guided tasting you will learn how hops, malt and yeast work together to create unique flavour profiles and beer styles and how you can use that knowledge to pick a beer that you will love.
Course Code: COOK 1972
Instructor: Erin Broadfoot
Saturday, April 1 | 2 p.m. – 5 p.m.
Enjoy a women’s-only evening of sampling and beer education led by a fellow woman beer lover and brewer. Learn what flavours dominate in different beer styles, how to identify the flavours you enjoy and and how to use that knowledge to find a beer you’ll love – just in time for barbecue season.
Course Code: COOK 1986
Instructor: Erin Broadfoot
Friday, May 5 | 2 p.m. – 5 p.m.
This session is designed for dad and a child over 12 to learn tips for backyard grilling on the barbecue. Wrap the day up with a Father’s Day Weekend-themed dinner in our award-winning Bistro ’67. NOTE – The fee is per dad/child pair. Only dads will need to register. An email will be sent shortly after registration requesting the details of your child who you will bring to this class.
Course Code: COOK 1950
Saturday, June 17 | 2 p.m. – 5 p.m.
Below is a list of previous classes and demonstrations that have been offered at the CFF.
Previous Cooking Classes/Demonstrations
Wines from Around the World
Introduction to different wine regions of the world and the classic wines they are known for. The tasting will feature whites and reds from various countries.
Same Grape, Different Expressions
This fun tasting focuses on a few different grape varietals and the variability of style based on region, climate and production methods from around the world.
Meals for a Month-Spring Sensations!
Rushed for time? Tired of Take-Out? Looking for a healthy, stress-free meal with your family? Join Chef Stef and prepare up to a months’ worth of convenient, preservative-free and delicious homemade meals that are freezer to oven (or microwave) friendly. Four fabulous recipes to fill your freezer and save you time: Delicious Shrimp and Pumpkin Curry; Tangy Asian Pork Noodles; Spanish Chicken with Rice and Peas; and Ginger Beef and Broccoli Stir-Fry. Most recipes yield a minimum of 8 servings. Enough for 30+ single meals; 16 meals for two or over a weeks’ worth of meals for a family of four.
Spring Fling Pies
Welcome the season and join us to create perfectly fresh spring pies! Learn how to make a no-fail pie pastry and use it as a base to create 3 delicious desserts: a traditional Tarte Au Sucre or Canadian Maple Syrup pie; tart and sweet Strawberry-Rhubarb pie; and creamy and refreshing lemon tart. And you get to take all of your delicious desserts home to share!
Things are Cooking for Valentine’s
This Valentine’s-themed couples’ night sees sweethearts prepare meals in our labs and then enjoy dinner together. NOTE – The fee is per couple. Only one person needs to register. An email will be sent shortly after registration requesting the details of who you will bring to this class.
Big Game Dishes
As the biggest football game of the year approaches, get tips on how to prepare the perfect snacks and game day meals for your party guests.
Holiday Baking from Around the World
Switch up your holiday baking this season with tasty recipes and family favourites from around the world. Join Chef Sarah Hall, roll up your sleeves and learn to make and transform French Chocolate Truffles into mini Christmas Puddings. Desserts will be boxed to take home.
To the Spice Islands
Sail away to the Spice Islands with Smita Chandra! Cast off from the Portuguese colony of Goa and nibble on curried chicken and potato samosas, drop anchor in Malaysia and taste Mussaman lamb curry with baby potatoes served with Nasi goreng – Indonesian-style fried rice. Stop off in China for spicy Hakka eggplant and end your meal with easy, delicious Cardamom Halwa Blondies. Find out how the sea routes of the spice trade influenced the cuisine of these countries.
The City of Light is famous for music, art, fashion and of course, food. Gastotainer Christian Pritchard will take you on a culinary journey to Paris. An Alsatian tarte with puff pastry, bacon, onions and crème fraiche begins the evening followed by salad niçoise, a fresh delicious taste of the Mediterranean. Coq au Vin over buttered pastis (pasta) will be the main dish that braises deliciously in Bordeaux wine. Grand Marnier creme brûlée with its burnt sugar topping will be the grace note to this fine French cuisine.
Join chef, Smita Chandra, as she explores the wonderful flavours of Thai cuisine. Start the evening with chicken satay skewers with peanut dipping sauce, pad Thai noodles, green curry chicken with vegetables and coconut milk, fresh mango salad and, for dessert, caramelized coconut stuffed bananas!
Knife Skills 2 – Sharpening your edge
If you’ve mastered your basic vegetable cuts and are ready to sharpen your skills, join us for a class that focuses on simple home butchery of proteins. Learn how to fabricate a whole chicken, fillet a fresh fish, and trim and cut a roast into steaks, medallions or strips.
Baker’s Collection – Short Crust Pastry
Take the mystery out of making short crust pastry in this step-by-step, hands-on class with Chef Sarah Hall. You will learn the technique of making a classic French Quiche Lorraine with Smoked Ham and delicious Gruyere Cheese; Bakewell Tart, a traditional British tea-time favorite, with a raspberry jam and almond cake filled pastry case topped with lattice work and whole almonds, and lastly, an incredibly tasty Quebecois tourtiere meat pie.
Fall Soups and Sides
Make the most of the Ontario harvest with some delicious fall flavours in Chef Sarah Hall’s Fall Soup and Sides class. Students will make these delicious dishes with step-by-step instructions and take them home to enjoy. The menu includes:
- Comforting Smoked Turkey and Yellow Split Pea Soup
- Creamy Celery Root and Roasted Pear Soup
- Easy to make Irish Soda Bread and delicious Butternut Squash
- Goat Cheese and Smoked Bacon Tart
All recipes are suitable for freezing and each serves four.
Meals for a Month – Fall Feast
Rushed for time? Tired of take-out? Looking for a healthy, stress-free meal with your family? Then this is the class for you! Join us for the day and prepare up to a month’s worth of convenient, preservative-free and delicious homemade meals that are freezer-to-oven (or microwave) friendly. These healthy and economical meals are ready when you are. Four fabulous recipes to fill your freezer and save you time!
Start with an incredibly tender, melt in your mouth, red-wine braised beef with cheesy polenta; then a hearty vegetarian chili with smoky adobo chilies; next, a glazed roast pork tenderloin with root vegetables, heirloom new potatoes and apples to finish; and a west African chicken and peanut stew.
Most recipes yield a minimum of eight servings. Enough for 30+ single meals, 16 meals for two or over a week’s worth of meals for a family of four.
Welcome the season and join us to create some perfectly fresh fall pies! You will be learning how to make a no-fail pie pastry and using it as a base to create three delicious desserts. Start with a traditional apple pie; next a creamy delicious pumpkin custard pie and then a sweet and nutty pecan pie. You will take your delicious desserts home to share!
Bread Basics 1 – Play with your Dough
Join us for this hands-on introductory course in bread-making. Learn to prepare a simple white bread dough for a sandwich loaf and then using the same dough, we will make variations on the recipe to create the following:
- Cheese Bread
- Dinner Rolls
- Garlic Knots, and
- Delicious Sticky Buns
Knife Skills 1 – Get an Edge Up
Sharpen your skills and join us for this introductory class in knife skills that will teach you how to julienne, dice and brunoise your way through any recipe. Learn the basic anatomy of a knife, basic vegetable cuts and general knife care and usage guidelines.
Bread Basics 2 – Play with more Dough
In this secondary class to Bread Basics, we will be building skills while using different flours and techniques. Learn to make the following:
- A classic French Baguette
- A hearty seed loaf
- Savoury focaccia
Healthy Cooking for Teens
Between working parents, after-school schedules and preparing for college, it’s never been more important to eat healthy. This session shares simple, healthy meals that teens can prepare.
Treats and Tea with Mom
Spend some time Family Day weekend preparing treats with mom in our labs and then sit down to enjoy your creations over tea. This session is designed for one child over the age of 12 wanting to join mom. NOTE – The fee is per mom/child pair. Mom’s, you only need to register. An email will be sent shortly after registration requesting the details of your child who you will bring to class.