Virtual Cooking Class: Holiday Appetizers!


Saturday, Nov 21
4:00pm - 6:30pm EST


49 remaining


Cook with us!  Enjoy all of the benefits of coming to a cooking class—a hands-on class taught by two Red Seal Chefs—but in the comfort of your own home!  While cooking with us we’ll go through every recipe, step-by-step, answering all of your key questions: the WHY’s, HOW’S and HOW MUCH and HOW LONG questions. Our job is to educate, entertain and ensure you've created a restaurant worthly meal in your home kitchen! 

Today’s Theme: It's Appetizer night!  Get a leg up on your holiday appetizer portfolio with a Five hors d'ouevres variety!  With versatile sauces and timeless techniques, this menu can feed you for the night and into dinner the next day!  


Cost: $85/class with Ingredient Pick-Up Pack

           $25/class only



Za'atar Roasted Carrots with Tehina Sauce 

Old Cheddar Shortbreads 

Steak Crostini with Onion-Caper Salsa

Moroccan Spiced Shrimp

Crispy Onion Pakoras 


Ingredient Pick-Up: Same Day of Class 2-4 pm, Curbside 

Zoom Code & Order of Operations: Emailed to you the morning of the class date 


Ingredient List (all that are underlined are included in ingredient package):

1 bunch carrots

3 large cloves garlic

½ red onion

½ bunch flat leaf parsley

2 lemons

1 large cooking onion


1 large Strip loin Steak  (about 12 oz)

12 large shrimp (16/20 size)

½ lb old cheddar cheese

½ lb unsalted butter


½ cup tahini paste

1 tbsp. za’atar

¼ tsp. ground cumin

1/8 cup sherry wine vinegar

2 tbsp. capers

1 tsp. black pepper

·      1 tsp. smoked paprika + ¼ tsp. cayenne pepper + 1 tsp. salt + 2 ½ cups all-purpose flour

1 tsp. Ras el hanout (Moroccan spice blend)

1 cup chickpea flour

·      1/8 tsp. Indian Chili Powder + ½ whole cumin + 1 tsp. garam masala + ¼ tsp. baking powder

Olive oil, as needed (about ½ cup)

Cooking oil, such as sunflower or grapeseed, as needed (about 1 cup)

Kosher salt, as needed

Your favourite Chutney (optional)



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