Courses

One-pot dinner

About the Course:

One-pot meals are perfect for a family dinner, especially after a busy day and when you don't want to go through all the pots in your house to prepare just one dish. The idea of the class is to cook the weekly dinners while using only one pot but still creating a complex and nutritious meal. Most of the recipes have their sides built in or do not need a side at all, so you do not need to worry about the accomplishments to go with the meal. The following recipes are easy to prepare and they are just perfect for this season, because of the beautiful mixture of warming flavours.  

Menu:

Roast Beef with Balsamic-Glazed Vegetables 

Beef and Black Bean Chili with Chipotle and Avocado

Roasted Salmon and Asparagus with Lemon Oil 

Wilted Arugula Salad with Sauteed Pork, Pears and Blue Cheese

Cane Vinegar Chicken Stew with Pearl Onions, Oranges, and Spinach 

Structure: fully hands-on 

Price: $125 + tax per person

Duration: 3 hours

To register: call 416 922 9055 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

The class will run with a minimum of 8 participants

Please advise of any allergies or food restrictions 

Introduction to Chocolate: Molded Bonbons and Truffle Making Demonstration with Chef Royce Li

About the Chef:

Over the years, Royce Li has trained under two German master chefs and is currently a high school teacher by day, and a culinary consultant by night. He has supported competitors in countless competitions (including Culinary Team Canada Juniors, Skills Canada, World Chocolate Masters and Bocuse D’or Canada). As an award winning pastry Chef, he was also a finalist in the World Chocolate Masters National Pre-Selection and is currently the pastry lead for Culinary Team Canada.

We are happy to announce that Nella Cucina now has a selection of Pastry Wizard ingredients and equipment  for chocolatiers and pastry chefs. Each guest attending the demonstration will enjoy a 15% discount for all the Pastry Wizard products and for pretty much everything else at the store. 

About the Demo:

Chef Royce Li will be showing you how to crystallize chocolate through the seeding method and how to reach the perfect shine in bonbons.

He will demonstrate on how to make a ganache filling and how to roll the authentic chocolate truffles.

You will leave the class with a sampling of bonbons.

Structure: Demonstration

Price: $25 + tax per person

Duration: 2 hours, 11 am - 1 pm 

To register: call 416 922 9055 - email This email address is being protected from spambots. You need JavaScript enabled to view it.

The class will run with a minimum of 12 participants

Knife Skills - January 2019

Learn how to master your knife skills by preparing the following menu: 

- Strawberry and Radish Salad 

- Salmon and Avocado Poke Bowl 

- Roasted Pork Tenderloin with Vegetables 

- Homemade Herb Butter 

- Corn on the Cob with Herb Butter 

- Fruit Salad with Vanilla Ice-cream 

Level: beginner

Structure: Demo + hands-on practice. Recipes are done individually or in pairs while they are being taught and explained.

Price: $125 + tax per person

Duration: 3 hours 

To register: call 416 922 9055 - email This email address is being protected from spambots. You need JavaScript enabled to view it.  - click the button below

The class will run with a minimum of 8 participants

Please advise any allergies and food restrictions

Teen Summer Camp - 13 to 17 yo - Day 5 - August 2018

Teen Summer Camp - 13 to 17 yo - Day 4 - August 2018

Day 4: 

- Baked Puffy Apple Pancakes

- Dijon Dip, Cheese Dip, Dill Pickle Dip, Curry Dip 

- Gnocchi with Pesto Sauce 

- Beef Kebabs

- Fresh Salad with Homemade Dressing 

- Gluten Free Olive Oil Chocolate Cake 

- Pita Crisps

*Menu Subject to Change without Notice 

We care about our Kids so we use only High Quality Extra Virgin Olive Oil and no deep-frying is involved in the cooking process. 

Price: $85 + Tax per kid per day 
Age: 13 to 17 years old 

To register: call 416 922 9055, email This email address is being protected from spambots. You need JavaScript enabled to view it.  or click the button below