Cooking Class & Lunch x Michelin-Trained Chef
Food culture is the centre of me and my team's life. We believe it has the unique ability to connect people and transcend culture. It is sensual and emotional and delicious and fun. As a writer, the Chef/Curator was nominated as World’s Best Food Journalist and won global accolades as an editor/correspondent for Phaidon, Travel+Leisure, Gourmet/Conde Nast, and Slow Food. As a Doctoral scholar and Professor, he has presented research at dozens of universities on 4 continents. As a culinary consultant, he he has worked with talents like Michelin-star Jean-Georges Vongerichten, Oz’s Neil Perry, Top Chef winner Harold Dieterle, among many others. As a Chef/Creative Director, I have developed 50+ restaurants in the US, UK, and Asia, including some of the world’s top hotels (W Hotels, Fullerton Bay Singapore, Shangri-La, Corinthia UK, and more). You'll personally learn to cook, plate, sauce, and enjoy a 3-course meal from our Chef and Culinary Curator.
Options
Cooking Class & Lunch x Michelin-Trained Chef
What's included in Cooking Class & Lunch x Michelin-Trained Chef
(Subject to Option Inclusions)Join an award-winning food writer (Food+Wine, Boston Globe, Travel+Leisure) and Michelin Star-trained Chef for a dual cooking class and 3-course tasting menu. Each course will tell the savory story of a different Montreal food culture - Caribbean, Asian, Middle Eastern, and/or Quebecois. But this is not your normal follow-a-recipe affair. Students will learn how to think, prep, cook, and plate like a Chef. The focus will be on professional techniques for flavor development, organization, and plating. Guests will learn sauce ratios which they can use to create hundreds of recipes in the future.. The class ends with a seated 3-course lunch, with an option of a matching 4-glass wine tasting (yes, dessert wine as a last course!) or a non-alcoholic craft cocktail and rare/vintage tea tasting. **STARTING TIME IS BETWEEN 1230 and 130 PM BASED ON MARKET DELIVERIES***
Food Menu
STARTER - Fior di Latte, Persimmon, Red Pepper Thread, Korean Spice
STARTER - Diver Scallop, Yellow Pepper, Chickpea, Syrian Spices
STARTER - Coconut-Poached Halibut, Southern Thai Green Curry, Bamboo, Holy Basil
DESSERT - Grey Owl Chèvre, Raspberry-Yuzu, Baby Red Sorrel
Inclusions
- Cooking Equipment
- Lunch
- Trained Chef
- Wine/Alcohol
- Infants and small children can ride in a pram or stroller
- Service animals allowed
- Public transportation options are available nearby
Meet
Pickup and Dropoff
You will make your own way to the meeting points
Meeting / End Points
- We will meet outside the building that says SONDER
