2010 Gazette Cooking School Guide

the gazette · montrealgazette.com · saturday, september 14, 2010

Tyrel Featherstone Cookbook author Stefano Faita teaches Italian cuisine at Mezza Luna. 2010 Gazette cooking school guide

Julian Armstrong as well as your health by going meatless. say they don’t have time to cook.” But they Gazette food writer Baking courses are holding their own, have time for other activities so why not offering skills ranging from how to make a kitchen time when the rewards – a good fine French loaf or croissant, to icing a cup- meal – are so pleasurable, she said. “Cook- You could do more than improve your cake, to making chocolate truffles. Basic- ing should not be a stress. Cooking is a re- cooking by taking one of this fall’s many, technique courses continue to be popular as laxation.” many cooking courses being offered in well, ranging from eight hands-on sessions Elliott Cohen’s ambition in his classes is and around Montreal. Among at least 50 to a single class showing how to stage a suc- to teach students to be creative. “Use reci- courses, you’ll find the prospect of making cessful dinner party. pes only as a guide, and tweak them to suit new friends or even meeting a life partner, More courses this year include participa- you,” he said. “Do it once by the recipe, then turning the preparation of a meal into the tion along with demonstration, and there unhook yourself and substitute. The recipe entertainment at an office party, taking a are plenty of tastings and full meals includ- is not one of the 10 commandments.” taste trip to New Orleans, Turkey or Japan, ed. Prices are up only slightly over last year, A couple of things to note: At established or turning out three cheap chicken dinners and more schools are offering single-ses- schools, you are more assured of experi- in a single session. sion classes rather than a series, so you can enced teachers. New schools, particularly Chefs are readying to teach with the fresh- sample a class before committing for weeks. in the natural-foods/vegetarian category, est local foods, believers in natural healing may be run by individuals dedicated to a are turning into cooking teachers, and the First task for students? dietary philosophy but lacking registered 2010 lineup of cooking courses includes To stop thinking of cooking as a chore dietitian accreditation and teaching experi- three courses for gluten-free cuisine. to complete in a hurry, said the teachers. ence. Ask plenty of questions before sign- As in past years, the favourite topic is Ital- Marc-André Cyr would like his students to ing up for classes and, in the case of a ser- ian cooking, with eight courses from both come to class with “an open attitude to food, ies, try to attend one session before paying established and new teachers. The runner- willingness to learn and desire to have fun the full amount. up in popularity is vegetarian cuisine, in- while cooking. And to have no qualms about What are you waiting for? cluding courses given by natural-food advo- getting their hands all messy.” cates suggesting you can better your spirits Elena Faita has noticed “a lot of people Page 1 the gazette · montrealgazette.com · wednesday, september 14, 2010

General courses classes; Saturday-morning shopping at Number of students: 16 to 20; minimum Atwater Market and then cooking a three- of 10 for home event. Pearson School of Culinary Arts course lunch; weekday or weekend wine Price: $115 to $150; also wine and cheese 8310 George St., LaSalle; 514-363-6213; and cocktail classes. French and English. tastings and bartending classes, $65 to $90. register with Pierre Auclair, pauclair@ Demonstration and participation. Starting: Mid-September. lbpsb.qc.ca; paccvoc.lbpsb.qc.ca Times: Noon for lunch classes; 6 or 6:30 Topics: Desserts and how to serve them, p.m. for sushi; 9:30 or 10:30 a.m. for Saturday Elliott Cohen Culinary Art sauces both classic and fusion, pastry shopping and cooking class; 6 to 8 p.m. for 5454 Duquette Ave., N.D.G.; 514-487-7956; basics, artisanal breads, Australian and cocktail class. Details on website. [email protected]; www.ecca.ca Californian cuisine, wine, basic cooking for Number of students: 12 for cooking cours- Topics: Basic cooking techniques, flavour, adults and teenagers. es, 20 for cocktail and wine courses. Group presentation, organization; healthy season- Instructors: School chef-instructors and classes available. al cuisine, vegetarian, meat, fish, appetiz- visiting specialists including Vi Minh Tran, Price: From $20 for lunch class to $90 for ers, soups, salads, desserts. Canadian team member for international market shopping class, depending on menu, Instructor: Elliott Cohen, private chef, competitions, and sommelier Alain Dal- including the food cooked in class. caterer and experienced instructor. court. Dates: September. Format: Two-hour interactive demon- Format: Four-hour, single-evening ses- stration, in English with some French. sions, except bread course of two weekly Académie Culinaire Time: Weekdays 6:30 p.m.; weekends sessions. Tastings and samples to take 360 Champ de Mars St., Old Montreal; the noon. home. Demonstration and participation. Bay, Carrefour Laval; 514-393-8111 or 877- Number of students: Six; private and Time: 6 p.m. 393-8111; information@academieculinaire. group classes available. Number of students: Up to 12. com; www.academieculinaire.com. Price: $60 to $80 per session, depending on Price: $65 per session, including school Topics: Basic techniques and a full range menu, tastings (BYOB). apron. of courses; Italian, Spanish, Middle East- Starting: Mid-September. Starting: November (consult website for ern, Asian sessions; sessions on roasting, dates). sauces, fish, game, bread, bistro cuisine, Appetite for Books cocktail and Christmas food. 388 Victoria Ave., Westmount; 514-369- Les Touilleurs Instructors: Academy chefs and instruct- 2002; [email protected]; www.appe- 152 Laurier Ave. W.; 514-278-0008; cuisine@ ors. titebooks.ca lestouilleurs.com; www.lestouilleurs.com Format: In English: basic cooking tech- Topics: Recipes from new and bestselling Topics: Menus from top Montreal chefs, niques, eight weekly evening hands-on cookbooks, including knife skills, cuisines contemporary Quebec and French cuisine, classes; plus single six-hour sessions, day of India, Britain, Spain, Greece, Morocco, pastry, tapas, bread, teens’ cuisine and or evening, on fish, Thai or Italian cuisine, Latin America, Italy, Thailand, Southeast other topics. sauces and a three-hour class on gastro- Asia, Japan and the U.S. Instructors currently include: Marc-An- nomic Christmas food. In French: basic Instructor: Jonathan Cheung, chef and dré Jetté, Newtown; Alexandre Gosselin, techniques, eight weekly morning or even- co-owner of the cookbook store, plus guest Bar & Boeuf; Daren Bergeron, Decca77; ing hands-on classes, plus single and double chefs and visiting cookbook authors (to be Jean-François Vachon, M sur Masson; sessions on a variety of topics. Demonstra- announced on website). Stelio Perombelon, Les Cons Servent and tion and participation. Format: Weeknight demonstration of a Pullman; Thierry Baron, Vertige; Marie- Times: Old Montreal, weekdays and four-course meal from a cookbook, or con- Fleur Saint-Pierre, Tapeo; Eric Dupuis, weekends 9:30 a.m., 1.30 p.m., 3 p.m. and versations with authors, with tastings. Taverne Square Dominion; Jean Fortin, 6:30 p.m.; Laval, weekdays 6 p.m., weekends Single sessions in English. Private holiday formerly of Petit Toscan; and former cater- 10:30 a.m. groups by reservation. Vikram Vij, Vancou- er Philippe Laloux. Number of students: 16 to 20 ver restaurateur who has just published his Format: Chef demonstrates menu of Price: English: from $105 per single ses- second cookbook, will visit the store with three or four dishes in French, followed by sion to $890 for eight sessions. French: from his wife, Meera Dhalwala, Sept. 22 at 6 p.m.; dinner of the dishes cooked. Monday, Tues- $90 per single session to $890 for eight ses- his session is sold out, but you can get on the day or Wednesday nights. sions. waiting list. Time: 6:30 p.m. Starting: English, Old Montreal, Sept. 27; Time: 6:30 p.m. Number of students: 12 French, Old Montreal and Laval, immedi- Number of students: 10 Price: $95 to $120 ately. Price: $60 to $108 and up, including cook- Dates: Began yesterday. A few spaces re- book discussed. main for fall courses. Cook and Date Starting: Tuesday. Centre Viking, 8210 Devonshire Rd., Ateliers & Saveurs T.M.R.; [email protected]; www.coo- Cook Global, Eat Local 444 St. François Xavier St.; 514-849-2866; kanddate.com; 514-664-5991. 5662 Park Ave.; 514-232-5767; info@juli- [email protected]; www.atelier- Topics: Dinner classes for single men and anaespanakeller.com setsaveurs.com. women. Chef-teachers cover various cui- Topics: Fusion cuisine from around the Topics: Hands-on classes teaching a var- sines, including French, Italian, Mediter- globe; focus on health and organic foods. iety of cuisine, including quick lunches, ranean, Indian, Kenyan and Caribbean. Instructor: Juliana Espana Keller, experi- market shopping for a meal, sushi, wine Instructors: Montreal restaurant chefs enced cook and world traveller. tastings and cocktails. and caterers, organized by Cristina Format: Evening sessions spent cooking Instructors: Montreal chefs Eric Gauth- Mucciardi. a dinner menu in small groups. Demonstra- ier, Philippe Berriet and Nicolas Norman- Format: Groups of singles prepare a tion and participation. deau. three- or-four-course dinner weeknights, Time: 6:30 p.m. Format: Weekday 30-minute lunch class then eat the meal together with wine. Dem- Number of students: Six to 15 including the meal; evening special-occa- onstration and participation. sion cuisine with takeout; evening sushi Time: Weekdays 7:30 p.m.; Sundays 2 p.m. Page 2 the gazette · montrealgazette.com · wednesday, september 14, 2010

Price: $70 per session, including meal In your own kitchen; 514-677-1057; info@ Instructor: John Perrotta, pastry chef, demonstrated. marcandrecyr.com; www.marcandrecyr. pastry shop owner and teacher. Starting: Late September. com Format: Four-hour Saturday afternoon Topics: Making basic doughs and such classes. In English, with French available. Traditional French Cuisine specialties as cocoa chili bread, flatbreads Demonstration, some participation. Tast- 684 Victoria St., Baie d’Urfé; 514-457-1459; and Boston brown bread. ings and samples. [email protected] Instructor: Marc-André Cyr, baking in- Time: 1 p.m. Topics: French family cuisine; party cui- structor at Mezza Luna, Les Touilleurs and Number of students: Eight sine; wine matching included. Académie Culinaire de Montréal, former Price: $180 per course. Instructor: Sophie Desanlis, daughter of head baker at Olive & Gourmando. Starting: Introduction to cake making, a French chef and experienced family cook. Format: Single sessions; hands-on or Jan. 15; introduction to chocolate cuisine, Format: Eight weekly Saturday-morning demonstration with ingredients provided; Jan. 22. cooking classes, plus two classes on wine tastings; English, French or bilingual. matching, in French or English. Demon- Time: 6 p.m. weekdays or weekends. The Cake Queen stration and participation; beginner and Number of students: Five to 10. 39 Place Dephoure, Dollard des Ormeaux; intermediate levels. Price: $70 514-684-2642 after 4 p.m.; cakequeen@ Time: 10:30 a.m. to noon. Starting: Immediately. ca.inter.net; www.consumingpassioncakes. Number of students: Five com Price: $45 per session, including tastings. L’École du Pain Topics: Beginner and intermediate cake Starting: Mid-September. 301 Adolphe Chapleau Blvd., Bois des Fil- decorating. ion, Laval; 450-965-8833; 514-947-0858; domi- Instructor: Heidi Kaplan-Hefter, experi- Stark & Whyte Cooking and Cake-decor- [email protected]; www.lecoledupain. enced cake-decorating specialist. ating Classes com Format: Evening sessions. Beginners: Quartier Dix30, 9750 Leduc Blvd., Suite Topics: Classic French bread, rolls, crois- four Monday sessions. Intermediates: four 22, Brossard; 450-462-9222; info@starkand- sants and specialty loaves, including Christ- Wednesday sessions. Wedding cakes (ex- whyte.com; www.starkandwhyte.com mas baking and truffles; seven different ses- perienced students only): four sessions. Topics: Weekly themed classes in differ- sions from beginner to advanced. Demonstration and participation. ent ethnic cuisines, including Japanese, Instructor: Dominique Homo, French- Time: 7:30 p.m. weekdays. Thai, Italian; sushi, grilling, baking, meat, trained baker who worked with French Number of students: Six fish, chicken, soups, appetizers, desserts bread guru Raymond Calvel. Price: Beginner and intermediate cake and cake decorating. Format: Weekdays and Saturdays, six- decorating, $365, plus supplies (approxi- Instructor: Janet Spino, staff chef, teach- hour sessions including lunch and bread mately $100); wedding cake class, $425, plus er, former caterer and restaurateur. baked in class. English and French. Demon- supplies (about $150). Format: Two-hour afternoon classes, stration and participation. Starting: beginner cake decorating, Sept. English or French. Demonstration. Four Time: 9 a.m. 27; intermediate cake decorating, Sept. 29; weekly cake-decorating sessions at three Number of students: Six wedding cake class, Nov. 1. different levels, afternoon or evening. Price: $120 per weekday session, $100 per Time: 1 p.m. or 6.30 p.m. Saturday session. Number of students: Maximum of 11. Starting: Mid-September. Italian / Mediterranean Price: Cooking, $30 each; cake decorating, four consecutive classes, $25 each. La Gâterie Starting: Immediately (see schedule on 65 Hymus Blvd., Suite 1900, Pointe Claire; L’Atelier de Franca Mazza website). 514-695-1444; [email protected]; www. 3535 Autoroute Laval West at the Marché lagaterie.com 440, Laval; 514-214-9723, 450-681-0559; franca- In Casa: La cuisine entre nous Topics: One- to five-day courses; baking [email protected] 7965 Malouin St.; 514-826-4100; in.casa@ and decorating cakes, cupcakes and cook- Topics: Natural Italian and Mediterran- sympatico.ca ies; gum paste and fondant, introductory ean cuisine; meats, fish, vegetables, mush- Topics: Basic techniques, organic, fair- and advanced; buttercream; six-day cake rooms and salads; gluten-free included. trade foods, kitchen equipment, frying, decorating; wedding cake decorating. Instructor: Franca Mazza, experienced sautéing, roasting, braising, steaming, Instructors: Rita Djerrahian, experi- chef and caterer specializing in Italian and stocks, seasoning, organizing a dinner enced baker and cake decorator, and spe- other Mediterranean cuisines. party and a buffet. cialist cake decorators. Format: Two-hour weekday afternoon Instructor: Nicolas Fufaro, family cook, Format: Daytime, evening and weekend or evening classes, including tastings; also member of SlowFood and Equiterre. courses and workshops. Demonstration private group classes. Demonstration and Format: Weekday evenings and a Satur- and participation. participation. day morning pasta class; a four-session Time: 6:30 or 7 p.m. weeknights; week- Times: 1 or 6 p.m. Wednesdays, Thursdays basic course, plus sessions on French bis- long course from 9 a.m. to 4 p.m.; all-day and Fridays. tro cuisine, tapas and wine. English and weekend courses. Number of students: 12 to 25 French. Demonstration, some participa- Number of students: 12 Price: $80 per session. tion. Price: $100 to $650 Starting: Late September. Price: $60 to $70 per class, $300 for four; in- Starting: Mid-October cludes wines. Cooking at Ridi Starting: Oct. 5. Gourmandise Dopo Cena Ridi Bar Ristorante, 1800 Sherbrooke St. Dopo Cena cake shop, 9218 Lacordaire W.; 514-904-1900; [email protected]; www. Baking Blvd., St. Léonard; 514-337-7378; info@dopo- ridi.ca cena.ca; www.dopocena.ca (register on website). Bread-baking at home Topic: Cake making or chocolate cuisine. Page 3 the gazette · montrealgazette.com · wednesday, september 14, 2010

Topics: Italian regional cooking, recipes French. Demonstration and some partici- es). from Je cuisine à la manière de Peppino pation. Starting: Sept. 20 Perri (Communiplex, 2005). Time: 6:30 p.m. weekdays. Chef classes Instructor: Peppino Perri, chef-owner, Saturdays at 9:30 a.m. cookbook author and experienced Italian Number of students: 20 Arpine Chef Vous cooking teacher, formerly at Sapori Pronto Price: $70 to $125, including meal cooked 11928 St. Réal St., Nouveau Bordeaux in Westmount. in class. (Ahuntsic-Cartierville area), or your kitch- Format: Single sessions Tuesday nights, Starting: A few spaces are available for en; 514-332-3928; [email protected] in English and French. Demonstration of fall classes. Email for news of mid-January Topics: Mediterranean and other inter- three-course dinner menu, followed by din- courses. national cuisines, vegetarian dishes, bread ner. and pastry, holiday entertaining. Time: 6:30 p.m. Académie culinaire at Villa Armando Instructor: Arpine Saroyan, experienced Number of students: Up to 15 3201 Graham Blvd., T.M.R.; 514-504-1378; home cook and personal chef specializing Price: $49, including meal demonstrated. [email protected]; www.villaarman- in Armenian cuisine. Liquor available. do.ca Format: In English or French, series of Starting: Tuesday Topic: Traditional Italian cuisine from seven weekly sessions. Demonstration and Rome, each session including an appetizer, some participation. Cuisine Pasta Casareccia soup, pasta dish, main course and dessert. Time: 7 p.m. Wednesdays or 1 p.m. Sun- 5849 Sherbrooke St. W.; 514-483-1588; info@ Instructor: Chef Armando Risa, native of days. pastacasa.ca Rome, experienced executive chef and res- Number of students: Four Topic: Italian family cooking; intermedi- taurant owner. Price: From $50 per session, depending on ate course on risotto, polenta, meat, fish, Format: Monday evening courses in menu; meal included. antipasto and dessert. French, English and Italian at Villa Arman- Starting: October Instructor: Pina Petraccone, restaurateur do restaurant. Demonstration, including and family cook. tastings of each course. Easy Entertaining Format: Series of three weekly Tuesday- Time: 6 p.m. 514-369-2379; [email protected] evening sessions. Three-course meal. Dem- Number of students: 10 to 16 Topics: Mediterranean and special-occa- onstration and participation. Price: $100 sion cooking. Time: 6:30 p.m. Starting date: Mid-September Instructor: Kadira Du Mesnil, experi- Number of students: 15 enced restaurant and personal chef, and Price: $130 for the series, including dishes Ciao Ciao Bianca caterer. cooked in class. Wine available. Italian traditional cooking, 1616 de Format: In your kitchen. Three-course Starting: Oct. 12 Padoue Ave., Vimont, Laval; 450-662-8946, meal, weekends. Demonstration and par- 514-730-8914; [email protected]; ticipation. Tavola Mia www.ciaociaobianca.com Time: 10 a.m. to 3 p.m. 430 Ridge Rd., Hudson; 450-458-7603; info@ Topics: Regional Italian home cooking; Number of students: Eight; private ses- tavolamia.com; www.tavolamia.com basic techniques of pasta, sauces, pizza and sions available. Topics: Italian regional cooking with em- desserts. Price: $80, including tastings; you provide phasis on seasonal ingredients. Instructor: Bianca Spaziano, experienced the ingredients. Instructor: Maria Loggia, experienced home cook. Starting: Saturday Italian cooking teacher. Format: Single sessions Sunday mor- Format: Single morning sessions or ser- nings in French; English available. Demon- Nevine’s Cuisine ies of five weekly; walking tours of Little stration followed by lunch with wine. 17769 Charles Munro St., and Cultural Italy. Demonstration and participation. Time: 10 a.m. Centre, 13850 Gouin Blvd. W., Pierrefonds; Time: 10 a.m. Number of students: Six to 12 514-696-2395; [email protected]; www. Number of students: Eight to 10; private Price: $50, including lunch. nevinescuisine.com groups on Friday and Saturday mornings. Starting: Late September Topics: Healthy Mediterranean, inter- Price: $80 per session, $350 for five ses- national and vegetarian cuisine including sions, including the meal cooked and a glass À La Di Domenico: École de fine cuisine budget entertaining, fail-proof desserts, of wine. italienne salads, appetizers, meat and fish, pasta. Starting: Sept. 16 910 Richelieu Blvd., Beloeil; 450-446-8954, Instructor: Nevine Elchibini, experi- [email protected]; www.ala- enced cook and teacher. Mezza Luna didomenico.ca Format: Five weekly Saturday morning 57 Dante St., Little Italy; 514-272-5299; Topics: Homemade food from the central sessions, with demonstration and partici- [email protected]. and Abruzzo regions of Italy: bread, pasta, pation, or eight weekly Monday morning or Topics: Italian regional home cooking, in- sausages, preserves, meats, desserts, spe- Wednesday evening sessions, demonstra- cluding antipasti, risotto, tomato canning, cial regional dishes. tion only. plus sessions with chefs and their special- Instructor: Maria Di Domenico, experi- Time: 11 a.m. Saturdays or Mondays; 6 ties. enced Italian-born family cook. p.m. Wednesdays. Instructors: Elena Faita and Stefano Format: Single sessions learning four to Number of students: Eight Faita. Chefs and visiting teachers include six dishes, Monday morning or Wednesday Price: $55 per session, or $275 for five full Martin Picard, Moustafa Rougaibi, Jean- evening. French, English or Italian. Dem- meal series; $320 for eight-session one-dish Philippe Saint-Denis, Marie-Fleur Saint- onstration and participation. series. Each session includes meal cooked Pierre, Philippe Poitras, Jean-François Va- Time: 11 a.m. Mondays, 6:30 p.m. Wednes- in class. chon and Charles-Antoine Crête. days. Starting date: Week of Sept. 20. Format: Single sessions in the evenings Number of students: 10; also groups by with the instructors; single sessions week- reservation. end mornings with chefs. In English and Price: $70 ($65 each for five or more class- Page 4 the gazette · montrealgazette.com · wednesday, september 14, 2010

Turkish Cuisine Format: Single-session weeknight class- Greene Avenue Community Centre, 1090 716 Champagneur Ave., Outremont; 514- es; five-course meal demonstrated. Greene Ave., Westmount, 514-622-7722, vega- 270-4806, 514-574-3297; [email protected]. Time: 6:30 p.m. [email protected], www.veganessa. tr, [email protected] Number of students: 12 ca Topic: Contemporary, healthy Turkish Price: $50, including meal cooked in class; Topics: vegan and gluten-free cuisine, cuisine, demonstrating traditions as well as BYOB. desserts and baking. South Indian, Asian reduced trans fats and international adap- Starting: Immediately and Mexican cuisines. tations. Instructor: Vanessa Percher, gluten free Instructor: Hulya Eksigil, food writer and Natural Food Cooking For Strength and vegan and natural food advocate, who has cookbook author from Turkey. Vitality studied professional and Ayurvedic cook- Format: Single-session afternoon class- 5551 Beaminster Place, Snowdon; 514-344- ing es, Wednesdays and Saturdays; the meal 1881; [email protected] Format: Thursday evening classes. Dem- cooked in class may be tasted or samples Topic: Gourmet grain dishes, animal onstration, some participation. taken home. proteins and vegetables prepared with nu- Time: 6.30 p.m. Time: 2 p.m. trition in mind. How to compose well-bal- Number of students: 10 Number of students: Eight anced, healthy meals. Price: $45 per session, $165 for four. Price: $75 Instructor: Stephen Foxman, experienced Starting: Sept. 23 Starting: Oct. 6 natural-foods and nutrition teacher. Format: Series of four evening sessions. The Wisdom Kitchen on Ayurvedic Cook- A La Clementine Demonstration and participation. ing 2576 Bonaventure St., St. Lazare; 514-799- Time: 6:30 p.m. 5329 Garnier St.; 514-523-4006; allisonu- 5570; [email protected]; www.alaclemen- Number of students: Five [email protected]; www.ashtangamontreal. tine.com Price: $45 per session, with tasting or com Topics: Mediterranean and French cui- takeout. Topics: Basic principIes of Ayurveda for sine, and special-occasion cooking. Starting: November health, seasonal recipes, holiday recipes. Instructor: Sherry Egerton, experienced Instructor: Allison Ulan, yoga teacher home cook. Crudessence Academy of Living Food and Ayurveda diet advocate. Format: Single sessions on Saturday and 5333 Casgrain St., Suite 801; 514-271-0333, Formats: Single-session afternoon classes Sunday mornings, three or four-course 877-271-0940; [email protected]; www. with tastings, and one three-day weekend at lunch. English or French. Demonstration crudessence.com an Eastern Townships retreat centre. Dem- and some participation. Topics: Raw vegan food preparation: onstration and participation. In English; Time: 10 a.m. juices, smoothies, nut milks, sprouted nut French available. Number of students: Eight to 11; groups, pâtés, spaghetti, raw cakes, sauces, salads, Time: 2 p.m. for classes. minimum of eight. dehydrating food, germinating seeds, des- Number of students: 10 in classes, 20 for Price: $80; $340 for five sessions, including serts, raw chocolate, etc. weekend. meal cooked in class and a glass of wine. Instructor: Mathieu Gallant, self-taught Price: Single sessions $50; weekend $230 Starting: Oct. 2 cook and also a yoga and meditation in- to $340, depending on accommodation. structor. Dates: Single sessions Oct. 2, Dec. 15; Format: In French or English; single weekend Sept. 24 to 26. Vegetarian / natural sessions weeknights and all day Saturday. Price: $50, or $30 per session for a series of Demonstration, some classes with partici- 10. pation. Starting: Friday. Café Juicy Lotus Time: 6:30 p.m. evenings, 10 a.m. Satur- 5568 Monkland Ave., N.D.G.; 514-487-7575; days. Peaceful Life juicylotus [email protected] Number of students: Up to 16 for evening 766 Walker Ave.; 514-343-9311; medita- Topic: Healthy and simple vegetarian cui- classes, up to 20 for all-day classes. [email protected] sine. Price: Weeknights $50 to $85; Saturdays Topic: Indian vegetarian cooking the Instructor: Jessica Watters, chef-owner $160. Ayurveda way. of Café Juicy Lotus. Starting: Mid-September Instructor: Michèle Beausoleil, experi- Format: Single-session weeknight classes enced vegetarian cook. demonstrating a three- or four-course meal A Tasty Life Format: A single all-day Sunday session of easy recipes. 148 Fairmount Ave. W.; 514-690-4102; ta- demonstrating a complete Ayurvedic Indi- Time: 7:30 p.m. [email protected]; www.tastylife.org an meal. Some participation. Number of students: 12 Topics: Healthy Slow Food, raw food, Time: 10 a.m. Price: $30, including the meal cooked in vegetarian, and Thai, Bedouin and Medi- Number of students: 10 class; BYOB. terranean cuisines. Price: $125, including meal cooked in Starting: Oct. 25 Instructor: Myrite Rotstein, natural food class. advocate, private chef and caterer. Date: Sept. 19 Harvard Gourmet Kosher Format: Single-session evening classes in 5688 Monkland Ave., N.D.G.; 514-483-9494; preparing a meal. Demonstration and par- [email protected] ticipation. Asian Topic: Fast and simple vegetarian cook- Time: 6:30 p.m. ing inspired by Mediterranean and Asian Number of students: Six to 15 cuisines. Food shopping tips, raw cooking Price: $60, including the meal cooked in Miyamoto’s Japanese Cooking School and macrobiotics. class. Miyamoto Foods, second-floor kitchen, Instructor: Gigi Cohen, experienced vege- Starting date: October 382 Victoria Ave., Westmount; 514-481-1952; tarian teacher, chef-owner of Harvard Gou- met Kosher. Chef Veganessa Page 5 the gazette · montrealgazette.com · wednesday, september 14, 2010

[email protected]; www.sushilinks. Time: 6:30 p.m. Fridays; 10 a.m. weekends. demonstration and participation, samples com/miyamoto/classes.html. Number of students: Five to take home. English or French. Topics: Sushi; also Japanese cuisine. Price: $60 and up, including meal cooked Time: 7 p.m. Instructors: Japanese chefs from Mont- and samples of pulses and spices. Number of students: Seven to 10 real sushi restaurants. Starting: Oct. 1 Price: $25 Format: Single sushi sessions, Sunday Starting: Sept. 22 mornings, in English or French; three-week Japanese cooking courses on Thursdays, in Specialty English. Demonstration and participation. Gluten-Free Cooking Time: Sushi 10:30 a.m.; Japanese cuisine 131 Wolseley Ave. N., Montreal West; 514- 6:30 p.m. CookandEtc 481-6523; [email protected] Number of students: 14; private classes Centre Viking, 8210 Devonshire Rd., Topics: How to shop and cook for someone available. T.M.R., or four other kitchens located in who cannot eat wheat, barley or rye. Price: Sushi $99; Japanese cuisine $108 Old Montreal, Laval, Montreal East and Instructor: Janet King, counsellor for the (three sessions), each including food to take Griffintown, or your home; 514-644-5991; Canadian Celiac Association and experi- home. [email protected] or corp@cookan- enced gluten-free family cook. Starting: Sushi Sept. 26; Japanese cuisine detc.com; www.cookandetc.com Format: Single three-hour session on Sept. 22. Topics: French, Italian, Mediterranean, how to cook basic dishes, substitutions, and Indian, Asian, Kenyan, Caribbean and making a mixture of sorghum grain, chick- YM-YWHA South American cuisines. pea flour, tapioca and cornstarch to use in 5400 Westbury Ave., Snowdon; 514-737- Instructors: Montreal restaurant chefs place of other grains; plus community re- 6551, Local 240; or email elina@ymywha. and caterers, organized by Cristina sources. Demonstration and participation. com. Mucciardi. Time: 9 a.m. or 1 p.m. Topic: Sushi-making workshop (Japanese Format: Participants from a corporate Number of students: Eight sushi, futomaki, brown rice sushi, Califor- group or a private party are taught how to Price: $20, including food to take home. nia roll, nigiri, vegetable maki, fruit com- prepare a three- or four-course meal as an Dates: Sept. 25 and Oct. 23 binations). evening’s entertainment and then enjoy Instructor: Joddy Cozocaru, kosher sushi the meal with drinks and/or paired wines. Elaine’s Gluten Free Gourmet caterer. BYOB at your home. Demonstration and 120 Macdonald Ave., Cote St. Luc; 514-482- Format: Single sessions. Demonstration participation. 1095; [email protected]; and participation. Time: Weekdays 6:30 or 7:30 p.m.; week- elainesglutenfreegourmet.com Time: 7 p.m. ends 5:30 or 6:30 p.m. Topics: Three courses on cooking for glu- Number of students: 12. Number of students: Minimum of 10; ten-free and celiac diets: one on crêpes and Price: $40, supper included. minimum of two at home. quiches, the second on quinoa and teff dish- Dates: Nov. 15 and Dec. 22. Price: From $80 per person; home events es and desserts with nut flour or coconut from $300. flour, the third on holiday baking. Dairy- Masala School of Indian Cooking Starting: Immediately. free and nut-free classes on demand. Masala Cuisine Indienne, 995 Wellington Instructor: Elaine Randolph, experienced St.; 514-287-7455; [email protected]; Sugar and Spice gluten-free cooking instructor, cook and www.masalacuisine.ca. 1375 Trans-Canada Highway, Suite 100, caterer. Topic: Northern Indian low-fat family Dorval, or your home; 514-743-1819; anton- Format: Single sessions on Saturday cooking. [email protected]; www.trystcom.ca afternoons and some Wednesday after- Instructor: Ilyas Mirza, chef-restaura- (under construction). noons or evenings. Demonstration, some teur. Topic: Cuisine of New Orleans, plus cui- participation. Tastings and take-home sam- Format: single sessions or series of five sines of France, Italy, Asia and Quebec. ples. English; French available. Tuesday evenings. Demonstration, some Instructor: Antonella Sassi, West Island Time: Saturdays at 1 p.m., Wednesdays at participation. caterer who recently studied New Orleans 1 or 6:30 p.m. Time: 6 p.m. cuisine with chef Frank Birgsten of Noce Number or students: Five Number of students: eight to 15. in New Orleans. Price: $40 Price: $50 for single session, $250 for ser- Format: Single-session evening or day- Starting: Sept. 22 ies, including meal cooked; liquor avail- time classes, three- or four-course menu able. with tastings. English. Demonstration and Gluten Free Cooking Classes Starting: early October. participation. 414 Lakeshore Rd., Beaconsfield; 514-946- Time: 6:30 p.m. 6355; [email protected]; www.louises- Number of students: Five to 10 gft.com (under construction) Indian Vegetarian Cooking Price: $35 to $75 Topics: Gluten-free pizza and calzones, 452 14th Ave., Deux Montagnes; 450-623- Starting: Sept. 15 pies, pasta, risotto, cookies and squares, 5650; [email protected] and cakes. Topics: Indian vegetarian family cook- Power Cooking with Chicken Instructor: Louise Pearl, experienced ing, curries, rice, bread, hors d’oeuvres, 319 25th Ave., Deux Montagnes, or your cook, president of the Canadian Celiac As- preserves and desserts. kitchen in greater Montreal; 450-491-2116; sociation (Quebec chapter) and gluten-free Instructor: Bharu Kotecha, experienced [email protected] food industry consultant. family cook. Topic: How to make three easy meals in 20 Format: Single-topic evening classes, Format: Single or four-session evening minutes each, to serve or freeze, for about with tastings. English and French. Demon- classes, in Deux Montagnes or your kitch- $3 per serving. stration. en. In English or French. Friday evenings Instructor: Cathy Bobkowicz, family cook Time: 7 p.m. or weekend days. Demonstration and par- with basic training. ticipation. Format: Single sessions once a month, Page 6 the gazette · montrealgazette.com · wednesday, september 14, 2010

Number of students: Six to eight hours, with samples to take home. Demon- Schiller, 514-383-8800, Local 6738; Price: $50 stration and participation. - Loblaws Brossard, 1575 Panama Ave., Starting: Sept. 22 Time: 10 a.m. 450-466-2828; Tony Booker, 514-383-8800, Lo- Children and teens Number of students: eight. cal 8073. Price: $35 to $50 including samples. - Loblaws St. Eustache, 525 Arthur Sauvé Academie Culinaire Starting: mid-October Blvd., St. Eustache; 450-491-7007; Guylaine 360 Champ-de-Mars St., Old Montreal; Ouellet, 514-383-8800, Local 8146. 514-393-8111, 514-877-393-8111; information@ L’Atelier de Franca Mazza - Loblaws St. Laurent, 300 St. Croix Ave., academieculinaire; www.academieculi- 3535 Autoroute Laval West at the Marche 514-747-0606; Michelle McIntosh, 514-383- naire.com. 440, Laval; 514-214-9723, 450-681-0559; franca- 8800, Local 8106. Topics: in French. Basic techniques, [email protected]. Christmas cookies, parent-child sessions Topics: gluten-free cuisine: meats, fish, Thanks for checking out the 2010 Gazette on Italian cuisine and Christmas baking. vegetables, mushrooms and salads. Bur- Cooking School Guide. If you spot any er- Instructors: academy chefs and instruct- gers, decorating birthday cakes and cup- rors, please send an email to Denise Duguay, ors. cakes, making Sunday brunch for Mom and Gazette Arts & Life online desk, at dduguay@ Format: weekend mornings Dad. montrealgazette.com. Time: 9:30 a.m. Instructor: Franca Mazza, experienced Number of students: 20, ages 8 to 12 chef and caterer specializing in Italian and Price: $110 or $195. other Mediterranean cuisines. Demonstra- Starting: Oct. 17 tion and participation. Format: one-hour Saturday-morning Enfant & Compagnie classes, including tastings. 4687 Lavoisier Ave., St. Léonard; 514-327- Times: 11 a.m. 8484; [email protected]; www. Number of students: 12 to 25, ages 8 to 12 enfantetcompagnie.com. years. Topic: Children’s favourite Italian foods, Price: $30 per session. including fresh gnocci with tomato sauce Starting: late September and meatballs, stuffed pasta shells with ricotta, breaded chicken with roast vege- Loblaws offers a bargain tables, pizza and tiramisu. The best buy in cooking classes continues Instructors: Angela De Ciccio and moth- to be at Loblaws supermarkets, where some ers who are former elementary school of Montreal’s top cooking teachers have teachers. been engaged to share their expertise, be- Format: One-hour Saturday-morning ginning at $25 a session and running up classes, eight sessions, two age groups be- to $65. Both demonstration and hands-on tween age 2 and 8. Demonstration and par- classes in a wide range of topics are offered ticipation. English and French. in every Loblaws store in greater Montreal, Time: 11 a.m. except at 375 Jean Talon St. W. For topics, Number of students: 10 dates and teachers, look for a printed sched- Price: $80 for eight sessions ule in your neighbourhood store or visit Starting date: Sept. 25 the website www.pccookingschool.ca and follow the links to Quebec, Montreal, cook- Ateliers & Saveurs ing courses, and topics for adults, teens and 444 St. François Xavier St.; 514-849-2866; children. [email protected]; www.atelier- Children’s courses are reasonably priced, setsaveurs.com. too: $8 for kids up to age 5 accompanied by Topic: Recipes popular with children, in- an adult, $15 for age 6 to 11, and $18 for teens. cluding lunch boxes, for children age 8 to 14 Adult classes are mostly at 7 on week- with their parents. nights, with a few at 6:30 p.m. Children’s Instructors: Éric Gauthier, Philippe Ber- sessions are mostly at 10 a.m. weekdays and riet and Nicolas Normandeau, chefs. weekends. You can register in the individ- Format: Two-hour Saturday afternoon ual stores or by calling 800-567-8683, Local 3, workshop, including lunch boxes. Demon- and paying by credit card. stration and participation. For information about courses in stores Time: 3 p.m. located in Montreal and suburbs, call the Number of students: 16 following: Price: From $45 - Loblaws Cavendish, 6600 St. Jacques St. Date: Mid-September W.; Paul Shubin, 514-481-6959; - Loblaws Pierrefonds, 4849 St. Jean Blvd.; La Gaterie Amaury, 514-624-6369, Local 130; 265 Hymus Blvd., Pointe Claire, 514-695- - Loblaws Vaudreuil, 501 St. Charles Ave., 1444; [email protected] Vaudreuil-Dorion; Lorraine Rehel, 450-455- Topics: cake- and cupcake-decorating; 6161; chocolate decorations, Halloween cake - Loblaws LaSalle, 6767 Newman Blvd., decorating. LaSalle; 514-364-7168, Martin Patenaude, Instructor: Rita Djerrahian, experienced 514-383-8800, Local 6830. baker and cake decorator. - Loblaws Kirkland, 16900 Trans Canada Format: Sunday-morning classes of 2-1/2 Highway, Kirkland; 514-426-3005; Corinne Page 7 the gazette · montrealgazette.com · day, month date, year