Come
and join us for one of our Evening Cooking Classes. Take a look at the schedule
below. Then, give us a call at 416 506-0054 or email karen@vivatastings.com to book.
All
classes are hands-on and include a tasting of the food prepared along with a
glass of wine and of course the recipes.
From
time to time we have guest Chefs and Foodies who bring interesting cooking
ideas and knowledge to Viva Tastings Cooking School. This season, Amanda Bent
from Kali's Crepes will teach you how to take street crepes to a new level.
Chef Ed Rek, Viva Tastings newest chef will share his secrets in preparing
meals for dinner parties from 6 to 50. Other guest chefs to be determined.
Gift
Certificates
are also available. If you know someone who loves food and who enjoys preparing
it, a cooking class at Viva Tastings could be the perfect gift. Or, if you want
to reward your employees or say thank you to a dear friend, call us for more
information at 416-506-0054 or email karen@vivatastings.com to purchase a gift certificate.
Cost
The
cost of these three-hour hands-on classes is $90 per person. This includes the
instruction, the food and a glass of wine.
In
addition to the scheduled classes, you can schedule a private cooking class for
a group of friends. Charges for these classes are $1200 for the first 8 guests
and $100 for each additional guest. Other charges may apply. Please call for
more information - 416-506-0054.
Culinary Corporate Team Building is also
available through our school. We can accommodate from 8 to 40 guests.
Please contact us for more
information or to book a class
Viva Tastings
409 College Street
Toronto, ON
M5T 1X2
416-506-0054
Viva
Tastings
Winter
& Spring 2008 Cooking Class Schedule
(all
classes held at our catering kitchen at 52 Henry Street – just West of McCaul off of College Street)
Tuesday, January 29, 2008
6:00pm - 9pm
Stocks & Soups
Flavorful stocks are the basic building blocks of
wonderful soups
and sauces. Make your own and freeze for convenient
use. Karen
demonstrates making vegetable, chicken and fish stock
as well as a
basic brown stock. The class will create two or three
different soups
and a risotto using the stocks. The session is
hands-on and each
recipe
is prepared by a small group of 2 or 3.
Tuesday, February 5, 2008
6pm - 9pm
Moroccan Tapas
Create a wonderful multi layered tasting menu using the unusual
and spicy ingredients typically used in Morocco like preserved lemons,
pomegranate molasses, figs and more.
Tuesday, February 12, 2008
6pm - 9pm
Couples Cooking - ValentineÕs Day Dinner
Four loving couples will work together to create a 4
or 5 -course tasting menu dinner. The courses will be very sexy and
special. You will even learn several techniques
and cooking tips during this unique session. At the end of the
class, we will set the mood with candles,
music and wine.
Wednesday, February 13, 2008
6pm – 9pm
Couples Cooking - ValentineÕs Day Dinner
Four loving couples will work together to create a 4
or 5 -course tasting menu dinner. The courses will be very sexy and
special. You will even learn several techniques
and cooking tips during this unique session. At the end of the
class, we will set the mood with candles,
music and wine.
Thursday, February 14, 2008
6pm - 9pm
Couples Cooking - ValentineÕs Day Dinner
Four loving couples will work together to create a 4
or 5 -course tasting menu dinner. The courses will be very sexy and
special. You will even learn several techniques
and cooking tips during this unique session. At the end of the
class, we will set the mood with candles,
music and wine.
Tuesday, February 19, 2008
6pm - 9pm
Tuscan Tapas
Create a Tuscan small plate meal using the freshest
ingredients
typically used in the Tuscan region of Italy. These
hot and cold
appetizers can be enjoyed with a glass of wine at a
cocktail party or
as a
delicious complete meal.
Tuesday, February 26, 2008
6pm - 9pm
Stocks & Soups
Flavorful stocks are the basic building blocks of wonderful soups
and sauces. Make your own and freeze for convenient use. Karen demonstrates
making vegetable, chicken and fish stock as well as a basic brown stock. The
class will create two or three different soups and a risotto using the stocks.
The session is hands-on and each recipe is prepared by a small group of 2 or 3.
Tuesday, March 11, 2008
6pm - 9pm
Working With Filo -
Face your Fears
Filo is so easy! I know you donÕt believe me, but it is true. This cooking
class explores the wide range of dishes that can be made using this versatile
pastry. We even make delicate filo purses with a special filling. Everyone is
able to try it in this hands-on class. You will walk away with the confidence
to use filo at home.
Tuesday,
March 18, 2008
6pm - 9pm
Terrines and Pates
This is the class that everyone has been asking for.
Do you want to
make terrines and torts just like Viva Tastings does?
This is the
class to take. Learn the basics for making your own
pates and
terrines. During this hands-on session, you will
learn the
techniques and secrets behind successful pates and
terrines. We
will sample the efforts with crostini, baguette and
wine at the end
of
class.
Tuesday, March 25, 2008
6pm - 9pm
Incredible Crpes
Amanda Bent from KaliÕs Crpes on Baldwin demonstrate how to make both savoury
and sweet crepes. Viva Tastings
and KaliÕs Crepes marry their expertise to enable you to make great crpes! You
will make crpe hors dÕoeuvres; a crpe appetizer, a crpe main course and a
unique crpe dessert. Part demonstration, part hands-on, you will be able to
sample a complete meal wrapped in crpes – a unique experience.
Tuesday, April 8, 2008
6pm - 9pm
Spring-is-Here Party
The winter is over and everything is back coming up roses. The asparagus,
fiddle heads and all kinds of wonderful Ontario produce are sprouting. Why not
have a cocktail party and invite all of your friends who you didnÕt get a
chance to see when you were hibernating this winter? Come and learn the tips
you need to succeed. Create a tasting menu party incorporating the spring
harvest. Hands-on class includes the fruits of your labour & a glass of
wine.
Tuesday, April 15, 2008
6pm - 9pm
Entertaining Vegetarians
There are so many interesting courses that can be
prepared to
delight your vegetarian friends or to lighten up a
selection of meat
or fish dishes. In this course you will prepare a
tasting menu dinner
party
consisting of 5 different vegetarian items.
Tuesday, April 22, 2008
6pm - 9pm
Asian Ingredients Demystified
Ever wonder what lemongrass looks like? What's fish
sauce and how
much of it should I use? What makes green curry
green? The
answers to all these questions and more! Learn just how easy
cooking tasty and authentic Southeast Asian cuisine
can be in this
hands-on class! We will explain all about renowned
Southeast Asian
ingredients
as we walk you through the steps in creatingof delectable dishes to delight and
amaze your senses.
Tuesday, April 29, 2008
6pm - 9pm
Tuscan Tapas
Create a Tuscan small plate meal using the freshest
ingredients
typically used in the Tuscan region of Italy. These
hot and cold
appetizers can be enjoyed with a glass of wine at a
cocktail party or
as a
delicious complete meal.
Tuesday, May 12, 2008
6pm - 9pm
Sauces – The Secret Ingredient
A Key or secret ingredient in intensely flavoured
food is the sauce.
Learn techniques on thickening, reduction, roux and
seasoning to
modify the structure and taste of sauces thus
enhancing the
flavour.
Tuesday, May 19, 2008
6pm - 9pm
The Cocktail Party
This course will go over all aspects of planning a
cocktail party from
planning the menu, organizing the shopping, rentals
and
preparation of the food. Many other critical
components of the
event will be discussed. Several appetizers will be
prepared in class
and at the end of the evening we will enjoy them
together with a
glass of wine.
Unless otherwise indicated, regularly scheduled cooking classes
are held Tuesday evenings, 6:00 - 9:00 PM at Viva Tastings Catering Kitchen,
52 Henry St., Side Entrance, Lower Level. Contact us to schedule Corporate
Culinary Team Building, and other special events.
Payment is required in advance to secure your seat. Because food
must be purchased and curriculum prepared in advance, cancellations less than
72 hours prior to class will be refunded less a $20 administration fee or the
full tuition can be applied to a future class. Tuition for cancellations with
more than 72 hours notice will be refunded in full or may be applied to a
future class.
If the event that the class does not have the minimum enrollment
requirements the class will be cancelled and your tuition will be refunded.