Group Workshops & Cooking Classes

Learn to shuck fresh oysters and experience their distinct flavour profileslike a connoisseur! You’ll get hands-on instruction forsafe shucking, hot tips on presentation and pairing, and enjoy a half dozen of your own freshly shucked local oysters pairedwith a glass of bubblywhile learning howeating these beautiful bi-valves actually benefits the ocean!

Students will learn an introduction into the art of charcuterie.  The difference between raw, cured and cooked sausages will be covered as well as curing ratios and types of meat to use.  Students will prepare a cure for pork bacon and make a duck rillette.  At the end of the class students will be able to take the day's recipes as well as their rillette and piece of curing pork bacon home with them.

You will be introduced to the art of butchery through a demonstration and interaction with the deboning and butchery of a hind quarter of beef.  This large portion of meat can weigh in excess of 100 kg and includes several striploin steaks, tenderloin steaks, sirloin steaks, as well as roasts and stewing meat.  Animal composition, muscle structure and best cooking methods for types of meat will be covered.  At the end of the class you will be able to take home selected steaks, roasts and stewing meat as well as recipes to prepare dishes at home.

Teaching children and adults alike about food is a passion of Cheryl’s, and one she shares as the creator of Nourish Eatery in Sechelt. She believes that food is an adventure and that trying new or not-so-new dishes is a way for us to experience one another’s world. She created a cooking class to explore how much fun new dishes can be for the whole family.

Chocolate and Wine Pairing 101, Learn to taste, temper and make your own chocolate bars !

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Grab a friend, workmate, or dare your date to join you in teaming up and learning to fillet a whole wild BC sockeye salmon. You’ll work together to break down, fillet, portion, package, and get the most out of every bit of awhole salmon. Each participant getsto take their half of the fresh-cut fillets, alongwith a guide to fishmonger approved cooking tips and recipes, to enjoy at home.

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Introduction to the world of butchery with a lesson on poultry.  Animal composition, bone structure, and texture of meat as well as best cooking methods.  Ways to minimize waste as well as an introduction to stock making.  You will debone their own chicken and prepare a plated meal that you can eat at the end of the course.  At the end of the class you will be able to take home the days recipes as well as the chicken .

Students will learn the art of menu planning, an introduction into nutrition as well as how to source seasonal and regional ingredients while enjoying a plated 3 course dinner.  Introduction to foraged items on the sunshine coast will be covered as well as specific preparation techniques for each course.  Students will be given instruction by the Chef as he prepares the dinner and will receive detailed descriptions and recipes of at least 1 part of each of the courses.  At the end of the course students will also receive copies of the recipes from the evening’s dishes.

This class covers an introduction of the Lebanese pantry, all the key ingredients and spices that make this cuisine unique and understanding the taste profile of Middle Eastern food. Expect to learn making at least 2 dishes. Classes span 2-2:30 hours. Available Wednesdays for a minimum of 6 people.

Are you looking for a specific workshop, event or do you have an idea for a foodie workshop? Send us an email and we will get in touch!

Students will learn the art of pasta making.  From making fresh dough to rolling straight and filled pastas students will learn different types of pasta dough, different fillings, as well as sauces.  Straight pastas, ravioli, agnolotti, tortellini, dumplings and gnocchi will be covered.  The class will end with students eating a plate of freshly made pasta and sauce as well as being able to take home the recipes from the class. 

You will be introduced to the art of seafood butchery.  Types of seafood, stock making, and best preparation methods for different kinds of fish will be covered.  You will have the opportunity to fillet your own salmon, make a stock and prepare a plated meal you can consume at the end of the course.  At the end of the class you will be able to take home the day's recipes, butchered seafood portions and completed fish stock.

Andrea Potter is a Red Seal Chef, Holistic Nutritionist and mom of young kids. 

Through her business, Rooted Nutrition, she leads cooking classes that hit that sweet spot of making healthy eating both practical and delicious! With over a decade of experience in teaching cooking classes in and around Vancouver, Andrea now calls the Sunshine Coast her home.  Andrea is connected to local food networks through School Food programs and the One Straw Society. Classes include Team-Building, Nutrition-Focused, Food Preservation and more. Classes for adults, youth and kids are available.

Tia grew up cooking with her mother.  She spent years learning all she could about South East Asian cuisine.  She loves to share her knowledge of the flavours and aromas from Thailand, Vietnam, Laos and Cambodia. You will both prepare and enjoy your food.  At the end of the class you will walk away with a new set of skills having experienced a wonderful day or out!