Matthew Altizer and Jenni Neidhart throw together some crab cakes with garlic mayo in the kitchen at The Cookbook Co. Cooks
Forget chilly-ass toboggan hills and hockey rinks. The best place to be on a cold winter day is a warm kitchen, stock pot simmering, wine glass at hand.
In The Cookbook Co. Cooks kitchen, chef and cooking class instructor Patrick Dunn is just wrapping up a demonstration of knife technique for his Thai class. “When people arrive, they’re apprehensive,” says the chef. The ingredients are largely unfamiliar to the students (that’s why they’re here), but Dunn carefully lays out the cuisine’s basic techniques. The night’s 25 participants break into teams, each preparing a dish for the meal that will end the evening. As Dunn circulates, coaching and giving pointers, their confidence builds, they start to chatter. “When do we get the wine?” asks a big bald man who’s carefully eviscerating a large squash. Not until the appetizers are served. “Ah, we have to do some work first,” he says, head down, chopping.
Apron-wearing domestic chefs, both novice and accomplished, are grinding, blending, cutting, mixing. “People slowly get a feel for things, and they relax a bit,” says Dunn. After this evening, he’s confident they’ll be able to cook these dishes at home. “The best compliment I can get,” he explains, “is ‘Oh, I do your recipe all the time.”
The Cookbook Co. offers one-off public classes on evenings and weekends throughout the year, while December is entirely devoted to private cooking classes. These cost $90 per person for parties of 18-plus people. With the help of Jennie Neidhart, catering director and cooking instructor, and the rest of The Cookbook Co.’s roster of local chefs, classes can be custom-designed, the menu personalized to fit individual groups. A popular option is the hands-on class; a sit-down food-and-wine dinner that includes a wine selection (drinks cost extra) chosen by a sommelier who also discusses the art of food-and-wine pairing. Corporate customers often choose mainstream themes, like French or Italian cooking, as employees’ tastes vary. However, requests for cuisines such as Moroccan, Vietnamese and Indian are on the rise. Other possibilities include Spanish tapas and sherry, with expert sherry pairings by Metro Vino; chocolate and port; and sushi and sake.
During December especially, party-themed custom classes are popular. Possibilities include hands-on chocolate dishes, Christmas baking and freezer hors d’oeuvre classes. Neidhart, an enthusiastic booster of local, seasonal ingredients, teaches the latter. A typical appetizer for this class is Spanish chicken drumettes with a horseradish aioli and soy honey glaze. The chicken wings are stuffed with chorizo sausage that’s been blended with onions and gouda. It’s then wrapped in prosciutto, grilled and served with horseradish mayo. Eat the dish immediately, or with drooling reluctance, freeze it for later. “It’s really approachable whether you’re a foodie or you’re putting on a Super Bowl party,” says Neidhart. “Occassionally, we also do some fun martinis and other drinks that can be paired with the appetizers, like a pink gin and tonic lollipop. Very festive and very fun.”
For those with no plans to escape this winter’s grip by jetting to the tropics, a spicy, Mexican cooking getaway may be just the tonic. Salsita (formerly Boca Loca) also offers private cooking classes ($55 per person) for groups of 10 or more. Beat the sleet by creating your own hot and saucy “ultimate Mexican meal.” One-off evening classes are also available. Some Like it Hot (January 21) is all about the art of cooking with chili peppers, while Mexican 101 (February 10) reveals authentic old-country basics from real tacos to bonafide burritos.
Sunterra Market also offers public classes and private hands-on classes. Customized private classes are available to groups of 12 or more ($59.99 per person, including one drink; bar service is also available). Groups co-ordinate class themes, such as Italian or Moroccan, in advance with Sunterra’s chefs. With a chef’s assistance, everyone helps with the night’s recipes, which are prepared in Sunterra’s cozy kitchen and then consumed buffet-style. Prior to Christmas, these classes lean heavily toward holiday entertaining.
Whether you’re a novice or a know-it-all, the city holds numerous cooking class options to suit your winter food cravings and culinary skill level. As well as filling your stomach, they’ll keep you off those nasty, crowded, bitterly cold ski slopes, skating rinks and cross-country ski trails.
• Salsita (777 Northmount Dr. N.W.) Call Renette at 403-289-2202 for information and registration. salsita.ca
• Sunterra Market (TransCanada Tower) Call 403-263-9759 for information and registration. sunterramarket.com
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