Rundles Cooking Classes with Chef Neil Baxter

WEEKEND COOKING CLASS SCHEDULE FOR 2010

March 19 to 21

March 26 to 28

April 9 to 11

April 16 to 18

April 23 to 25

April 30 to May 2

May 7 to 9

The cooking class format is based on a “hands on” approach to cooking; I believe that you must get dirty to get the most out of the classes. Class size is limited to 12-14 people. Class begins by discussing the menu and specific new ingredients that may be unfamiliar to some guests. Techniques that are recipe specific are next detailed and shown. After the demonstration the class splits up into smaller groups and prepares the meal, with the guidance of Chef Neil Baxter and his assistants. Each person will gain experience working on the hors d’oeurves, first course, main course and dessert over the span of the weekend.

The ingredients are pre-measured and set out on trays, simplifying the preparation of the dish. The cooking time for each menu is about 1-1/2 hours. Once the menu is assembled we take off our aprons and sit down for the meal. Wines are paired with the menu – these are LCBO listed wines and are easily found. You will receive a recipe folder of all the dishes that will be cooked.

Sample menus:

FRIDAY EVENING

Crab Fritters with Shredded Vegetable Salad and Spicy Sour Dressing

Bacon Dashi with Potatoes and Clams

Star Anise Duck and Soybean Stew, Brussels Sprouts with Red Onion, Chili and Cumin

Hazelnut Financiers, Vanilla Poached Pears

SATURDAY LUNCH (Vegetarian)

Globe Eggplant and Goat Cheese Frittos with Olive Tapenade

Beet Salad with Radicchio, Belgian Endive and Horseradish

Roast Stuffed Portobello Mushrooms with Chickpea Fritters and Mustard Seed Sauce

Cheese Cake, Fruit Compote

SATURDAY EVENING

Grilled Octopus Salad, Konbu, Bamboo Shoots and Pickled Chilies

Crab and Tuna Tartar with Wasabi Tobiko, Green Chili Emulsion

Braised Beef Short Ribs with Cauliflower Purée and Pickled Mushrooms

Upside Down Pineapple Tart

SUNDAY LUNCH

Hanger Steak Wrap with Cabbage Kimchi and Ginger Scallion Sauce

Smoked Rainbow Trout with Curried Cauliflower and Chickpea Salad

Tamarind Marinated Chicken Breast in Coconut-Chickpea Curry

Lime Mascarpone Mousse, Sesame Tuiles

The Weekend Cooking Class fee for 2010 is $385 Canadian plus GST.

A deposit of $200 is required when making a reservation.

Non-participant fee is $200 (We encourage spouses or partners to attend the “meals” as a way to be part of the weekend – but from the sidelines. Some partners have found that it is nice to share the cooking and the eating.)

GIFT CERTIFICATES ARE AVAILABLE

Rundles Cooking Classes – located within Rundles Restaurant in the heart of the city of Stratford, Ontario – provide a unique culinary experience for those interested in hands on cooking under the guidance of one of our country’s most celebrated chefs – Neil Baxter.

In addition to teaching the classes, Rundles Cooking Classes are created by Chef Baxter, and therefore, the classes are focused on things he is passionate about: experimentation and tradition, quality and flavor, purity, perfection and pleasure. The menus express Chef Baxter’s energy, curiosity, depth of knowledge, and sense of wonder at the culinary possibilities even he has yet to discover.

Chef Baxter’s character is contagious, and while his classes always welcome new members, an overwhelming number are return guests, some of whom have not missed a year since classes began, in 1984.

Rundles WEEKEND COOKING CLASSES are aimed to be of interest to individuals, or small groups, at all skill levels. The only prerequisite is interest.

Rundles Weekend Cooking Classes run from March until May.

Chef Baxter is also pleased to offer PRIVATE or CORPORATE COOKING EXPERIENCES for groups of 14 - 20. These classes are created on an individual basis and can therefore be tailored to meet the needs of each unique group, be they team-building or pure entertainment.

Private or Corporate Cooking Experiences may be full weekend classes (from March until May) or single day experiences (from November through May).