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Julian armstrong and Pat Wright The GazeTTe
ontreal cooking school teachers are extending their annual invitation to liven up your home dining by taking a cooking course this fall. From a friendly meal taught by a chef and enjoyed with wine, to fast family cooking, to new ideas for vegetarian or gluten-free cooks, the range of courses spans the cuisines of the world and offers help to both beginner and experienced students. Both English and French courses are included in today’s listing. Top topics include: classic French with a Quebec flavour, Italian cooking, the cuisines of the Mediterranean region, and meatless cooking. New last year and back on offer this fall are courses in Turkish and Afghan cooking. Asian cuisines — Japanese, Indian and Thai — are offered both by chefs and experienced cooking teachers. You’ll find courses in midtown Montreal, Laval, the West Island, and the South Shore. Several
instructors will teach you and your friends in your own home. Serious would-be home chefs can sign up for eight concentrated sessions in basic techniques at the Old Montreal school Académie Culinaire. Others may prefer a quick crash session in one cuisine, or a meal with a chef showing off his or her signature dish. Baking courses are thriving, offering everything from French bread to fancy pastry A course can also be a way . to meet new people. Examples: Cook and Date for singles or lunch with a chef at Ristorante Ridi. Several children’s cooking courses are listed. Prices have remained the same for some courses since last year, but many are up from $5 to $10 per session. Best advice is to check the credentials of the school or chef before you pay for more than one session. Classes begin as early as Wednesday and many will be repeated throughout the year. Today’s roundup can also be referenced at montrealgazette.com/food.
ATELIERS & SAVEURS
444 St. François Xavier St. 514-849-2866, Local 201 email@example.com www.ateliersetsaveurs.com Topics: Hands-on classes teaching a variety of cuisines, including quick lunches, market shopping for a meal, sushi, wine tastings and cocktails. Instructors: Chefs: Damien Silbermann, Olivia Lecomte, Rodolfo Benghi. Wine: Arnaud Ferrand and Julien Despeyroux. Mixed drinks: Yannick Feyfant and Fanny Gauthier. Format: Weekday 30-minute lunch class “Gourmet Pressé” including the meal; evening courses (2 to 4 hours depending on the theme) cuisine including the meal or takeout; sushi; Saturday morning shopping at Atwater Market (during the spring/summer) and pastry. French and English. Participation. Times: Noon and 12:45 p.m. for lunch classes; 6 p.m. for sushi; 9:30 or 10:30 a.m. for Saturday shopping and cooking class; Some Fridays and Saturdays 2:30 to 4:30 and 6 to 8 p.m. for cock-
tail class (details on website). Number of students: 12 for cooking courses, 18 for cocktail and wine courses. Group classes available. Price: From $20 for lunch class to $95 for market shopping class (depending on menu) including the food cooked in class. Bar classes starts at $37, wine tasting starts at $60. Starting: Immediately
360 Champ de Mars St., Old Montreal 514-393-8111 or 877-393-8111 firstname.lastname@example.org; www.academieculinaire.com. Topics: Basic techniques and a full range of courses in English or French. English courses include basic cooking, basic pastry making; two Tuesday evenings on a choice of aromatics, frying and poaching, roasting and grilling or stewing and vacuum cooking. Single session daytime and evening on cake decoration, fish, trattoria cuisine, Christmas cooking and gingerbread houses (for parents with children). Instructors: academy chefs and instructors. Format: Demonstration, except for the basic
courses which are participation Times: Basic cooking four Monday nights beginning Oct. 15. Basic pastry making on Dec. 15 and 16. Two Tuesday evenings choice from Sept. 25 to Nov. 6. Cake decoration, fish, trattoria cuisine, Christmas cooking and gingerbread houses — single session daytime and evening from Oct. 26 to Dec. 16. Number of students: 20. Price: From $105 per single session to $450 for two to four sessions. Starting: Sept. 25 (French course starts Sept. 24).
COOK AND DATE CENTRE VIKINg
8210 Devonshire Rd., T.M.R. (or one of 10 other locations) 514-664-5991 Info@cookanddate.com www.cookanddate.com Topics: Dinner classes for single men and women. New this year couples night, where you can bring your date or loved one for a night to remember. Chef-teachers cover various cuisines including French, Italian, Mediterranean, Indian, Kenyan and Caribbean. Instructors: Montreal restaurant chefs and
Chef Nicolina Servello teaching the Italian recipe: herbed mustard-coated lamb chops with Victoria Lubawin, helene Fuhr and Peter Jones, left to right, at Loblaws Cooking Cuisine in Montreal, in September. caterers, organized by Cristina Mucciardi. Format: Groups of singles or couples prepare a three or four-course dinner weeknights, or a five or six-course tapas menu, then eat the meal together with wine. Demonstration and participation. Time: Weekdays 6:30 or 7 p.m.; Weekends 2 to 5:30 p.m. (see schedule on website). Number of students: 16 to 20. Price: $80 to $125; also wine and cheese tastings and bartending classes $65 to $90. Starting: Immediately.
Dave siDaWay/The GazeTTe
APPETITE FOR BOOKS
388 Victoria Ave. Westmount; 514-369-2002 email@example.com; www.appetitebooks.ca Topics: Recipes from new and bestselling cookbooks. Classes based on new books by Giada de Laurentiis, April Bloomfield, Jamie Oliver, Ina Garten, Chris Cosentino and Michel Roux. Author visits and demonstrations will include Naomi Duiguid, Nick Malgieri and Suzanne Husseini. Instructor: Jonathan Cheung, chef and owner of the cookbook store or visiting cookbook authors (see website). Format: Weeknight demonstration of a fourcourse meal from a cookbook, or conversations with authors (with tastings) some on Saturdays. Single sessions in English. Private holiday groups by reservation. Time: 6:30 p.m. Number of students: 10. Price: $85 and up, depending on menu, including cookbook. Starting: Sept. 13.
ELLIOTT COHEN CULINARY ART
5452 Duquette Ave., N.D.G. 514-487-8204 firstname.lastname@example.org; www.ecca.ca
Topics: Fusion cuisine from around globe; focus on health and organic local products. Instructor: Juliana Espana Keller, experienced cook and world traveller. Format: Single evening class spent cooking a complete dinner menu with you as host in a groups of friends or family. Tips on shopping for your choice of cuisine included. Demonstration and participation. English and French. Time: 6:30 p.m. Number of students: 6 to 15. Price: $80 per class, including meal demonstrated. BYOB. Starting: September.
TRADITIONAL FRENCH CUISINE
Topics: Basic cooking techniques, flavour, presentation, organization; healthy, seasonal cuisine; vegetarian, meat, fish, appetizers, soups, salads, desserts and a variety of regional cuisines. Instructor: Elliott Cohen, private chef, caterer and experienced instructor. Format: Two-hour interactive demonstration, in English with some French. Time: Weekdays 6:30 p.m.; weekends noon. Number of students: 8 max; create your own class and monthly web-posted classes available. Price: $60 to $80 per group session, generous tastings and printed recipes included. BYOB. Starting: October.
684 Victoria St., Baie d’Urfé 514-457-1459, email@example.com Topics: French family cuisine; party cuisine; wine-matching included. Instructor: Sophie Desanlis, daughter of a French chef and an experienced family cook. Format: One monthly intermediate class Saturday mornings. Demonstration and participation. Bilingual. Tastings. Private classes possible and private groups also (friends and family). Time: 10 a.m. to noon. Number of students: 5 to 10. Price: $65 per class. Starting: Sept. 29.
COOK gLOBAL, EAT LOCAL,
5662 Park Ave., or your home; 514-232-5767 firstname.lastname@example.org www.cargocollective.com/CGEL
THE ART OF COOKINg: STARK & WHYTE
Quartier Dix30 9750 Leduc Blvd., Suite 22, Brossard; 450-4629222 1-888-227-0157 email@example.com www.starkandwhyte.com Topics: Weekly themed classes in ethnic cuisines, including Japanese, Italian, Greek, Indian and Thai; grilling, baking, tagine, meat, fish, chicken, game meats, pizza, pasta, soups, sauces, appetizers, sushi and desserts. Instructor: Janet Spino, staff chef, teacher, former caterer and restaurateur; Wilton cake decorating (three levels). Format: Weeknights and Saturday and Sunday afternoons. English or French. Demonstration and some hands-on. Tastings. Time: weeknights 6:30 to 8:30 p.m.; weekends 1 to 3 p.m. Number of students: 10. Price: $50; sushi $60; cake decorating $100 for four classes. Starting: immediately (schedule on website).
dishes cooked. Monday, Tuesday or Wednesday nights. BYOB. Time: 6:30 p.m. Number of students: 12. Price: $110 to $120. Starting: sold out for the fall. For Winter 2013 courses, add your email address to their distribution list at www.lestouilleurs.com.
Time: 10 a.m. Number of students: 10. Price: $125 to $1000. Starting: Oct. 2 — check website for fall course schedule.
gOURMANDISE DOPO CENA
BAKER ON THE gO: BREAD BAKINg AT HOME
Your Montreal kitchen 514-677-1057 firstname.lastname@example.org www.marcandrecyr.com
Dopo Cena Cake Shop 9869 Avenue du Parc Georges Montreal North. 514-337-7378 email@example.com www.dopocena.ca Topic: Cake, pastry and chocolate making. Instructor: John Perrotta, professional chef. Format: Four-hour Sunday afternoon classes. In English, with French translation available. Demonstration, some participation. Tastings and samples. Students get recipes and step-by-step booklet. Time: 1 p.m. to 5 p.m. Number of students: 8. Price: $155 per course. Starting: Pastry Sept. 30; Cake Making Oct. 7; Halloween Surprise Oct. 14; Quick and Easy Pastries Oct. 21; Chocolate Making Nov. 4; Christmas Special Nov. 18.
STEWART HALL CULTURAL CENTRE
Topics: Home bread baking basics (simple white bread to sprouted multigrain). Instructor: Marc-André Cyr, experienced baker, cooking teacher and sous-chef at Olive & Gourmando. Format: Single classes. English and/or French. Demonstration. Tastings. Time: Evenings, weekdays or weekends. Number of students: 5 to 10. Price: $75 per person. Starting: Immediately.
176 Lakeshore Rd., Pointe Claire, 514-630-1220 firstname.lastname@example.org; http://www. ville.pointe-claire.qc.ca/en_1596_index.php Topic: Healthy cooking, beginner to advanced Instructor: Nevine Elchibini, experienced cooking teacher Format: Four or five Saturday afternoon sessions, including Asian and Mediterranean inspired meals using healthy ingredients. Each week will end by sharing a meal created together. Participation. Time: 2:30 to 5 p.m. Number of students: 10. Price: Four sessions $154; Five sessions $192. Starting: Sept. 29 and/or Nov. 3.
L’ÉCOLE DU PAIN
ITALIAN / MEDITERRANEAN
514-237-6792 email@example.com Topics: Clients can choose the theme of the meal such as fresh pasta, stocks and sauces, homemade pizza, braised meats and polenta, Iron Chef competition, grilling, etc. Instructor: Danny Monaco, chef. Former executive chef at an Italian reception hall and caterer for the last 6 years. Student of his mom, aunt and nonna’s cooking from Italy. Format: A three-hour course in your home. Demonstration and participation. Time: your preference. Number of students: 5 to 12. Price: $60 per participant, meal included. Starting: Sept. 19.
301 Adolphe Chapleau Blvd. Bois des Filion, Laval 450-965-8833 firstname.lastname@example.org www.lecoledupain.com Topics: Classic baguettes, croissants and chocolate baking, multigrain bread, Quebec traditional baking, regional and decorated breads, organic flours and sour dough, puff and short crust pastry, choux pastry, bread around the world, pita and other topics. Beginner to advanced. Instructor: Jacques Messager, an experienced French-trained professional baker with over 30 years experience. Format: Weekdays and Saturdays, six-hour sessions including lunch and bread baked in class. English and French. Mainly hands-on. Time: 9 a.m. to 3 p.m. Number of students: 8. Corporate groups 12. Price: Approximately $130 per weekday session. Starting: Sept. 21.
152 Laurier Ave. W. 514-278-0008 email@example.com www.lestouilleurs.com Topics: Menus from top Montreal chefs; contemporary Quebec and French cuisine, pastry, tapas, bread, teens’ cuisine and other topics. Instructors: Thierry Baron (Vertige); Daren Bergeron (formerly at Decca 77 and now at the fine food shop Fou D’ici); Sylvain Coté (cofounder, Les Touilleurs); Éric Dupuis (Taverne Square Dominion); Fisun Ercan, (Su); Alexandre Gosselin (Chez Victoire); Nick Hodge (Kitchenette); Philippe Laloux (caterer); François Longpré (arts and culture channel ARTV associated with the Les Touilleurs magazine); Marie-Fleur St-Pierre (Tapeo); Jean-François Vachon (formerly at M Sur Masson, now at Project 67). Format: Chef demonstrates menu of three or four dishes (in French) followed by tastings of the
L’ATELIER DE FRANCA MAZZA
3535 Autoroute Laval W. (Marché 440 in Laval) 514-214-9723 francamazza@ hotmail.com www.francamazza.com
LA gATERIE J.R. INC.
265 Hymus Blvd., Suite 1350 Pointe Claire. 514-695-1444 firstname.lastname@example.org www.lagaterie.com Topic: One to six-day courses; cookie and cupcake baking and decorating workshops; gum paste and fondant (introductory and advanced) courses; six-night full cake-decorating course; private and semi-private courses given for all levels as well (please inquire about one-on-one courses by calling the store). Instructor: Rita Djerrahian, award winning experienced baker and cake decorator. Format: Weeknights from 7 to 10 p.m. and Sundays from 11 a.m. to 4 p.m.
Topics: Natural Italian and Mediterranean cuisines; meats, fish, vegetables and salads; gluten-free included. Instructor: Franca Mazza, experienced chef and caterer specializing in Italian and other Mediterranean cuisines. Format: Two-hour weeknight evening classes, including tastings; also private group classes. English or French. Participation. BYOB. Times: 6 p.m. Number of students: 20; groups by reservation. Price: $90 to $120 per class. Starting: every month/year round.
COOKINg AT RIDI
Ridi Bar Ristorante 1800 Sherbrooke St. W. 514-904-1900 email@example.com; www.ridi.ca Topics: Italian regional cooking with some recipes from Je cuisine à la manière de Peppino Perri (Communiplex, 2005). Instructor: Peppino Perri, chef-owner, cookbook author and experienced Italian cooking teacher. Format: Single sessions Saturdays at lunchtime, in English and French. Demonstration of twocourse lunch menu, followed by the meal and a glass of wine. Menu planned each week will be posted on Ridi’s Facebook page. Students are encouraged to suggest menus. Time: Noon. Number of students: up to 12. Price: $65. Starting: Sept. 22.
CIAO CIAO BIANCA
Italian Traditional Cooking Vimont, Laval. 514-730-8914 firstname.lastname@example.org www.ciaociaobianca.com Topics: Regional Italian home cooking; basic techniques of pasta, sauces, pizza, veal dishes, soups and desserts. Instructor: Bianca Spaziano, experienced home cook. Format: single sessions Sunday mornings learning four recipes in French, English or Italian. Demonstration and participation followed by lunch of dishes cooked, with an Italian drink. Cooking classes for corporate events. Time: 10 a.m. to 2 p.m. Number of students: 6 to 10; private groups by reservation. Price: $70, including lunch. Starting: September.
ARPINE CHEF VOUS
11928 rue de Saint Real (Ahuntsic-Cartierville area) or your kitchen 514-332-3928 email@example.com Topics: Armenian cuisine. Instructor: Arpine Saroyan, experienced home cook and personal chef specializing in Armenian cuisine. Format: Series of weekly sessions in English or French. Demonstration and some participation. Time: Weekdays or Sundays by appointment Number of students: 4. Price: $50 and up, depending on menu; meal included. Starting: October.
514-369-2379 firstname.lastname@example.org Topics: Mediterranean and special-occasion cooking. Instructor: Kadira Du Mesnil, experienced restaurant and personal chef, and caterer. Format: In your kitchen. Three-course meal, weekend afternoons. English or French. Demonstration. Time: 1 p.m. to 6 p.m. Number of students: 4. Price: $100 per person, including tastings; you provide the ingredients. Starting: September.
430 Ridge Rd., Hudson, 450-458-7603 email@example.com; www.tavolamia.com Topics: Italian regional cooking with emphasis on seasonal ingredients. Instructor: Maria Loggia, experienced Italian cooking teacher, cookbook author and Italian culinary tour host. Format: Single morning sessions or series of five weekly; walking tours of Little Italy. Demonstration and participation, followed by lunch of dishes prepared and a complimentary glass of wine. Time: 10 a.m. to 1 p.m. Number of students: 10; private groups on Friday and Saturday mornings. Price: $80 per session or $350 for five sessions. Starting: Sept. 22.
À LA DI DOMENICO: ÉCOLE DE FINE CUISINE ITALIENNE
914 Richelieu Blvd., Beloeil 450-446-8954 firstname.lastname@example.org www.aladidomenico.ca
57 Dante St., Little Italy 514-272-5299 email@example.com www.ecolemezzaluna.ca Topics: Italian regional home cooking, including antipasti, risotto, tomato canning, marinades, plus sessions with chefs and their specialties. Instructors: Elena and Stefano Faita. Chefs and visiting teachers include Mathieu Cloutier, Audrey Lessard, Marc-André Cyr, Marc de Canck, Louise Grenier, Julie Lorrain, Frédéric Morin, Martin Picard, Nick Hodge, Mostafa Rougaïbi, JeanPhilippe Saint-Denis, Marie-Fleur St. Pierre and Fisun Ercan. Format: Single sessions in the evenings and on weekend mornings. Includes meal of dishes prepared in class and a glass of wine. English and French. Demonstration and some participation. Time: 6:30 to 9 p.m. weekdays; Saturdays 9:30 a.m. to 1 p.m. Number of students: 18 to 24. Price: $75 to $125, includes meal cooked in class. Starting: A few spaces are available for fall classes. Email for news of mid-January courses.
Topics: Traditional Italian home regional cooking: from antipasti stuzzichini, cichetti to pasta, meats, fish, porchetta, desserts, marinades, preserves (pancetta, lonza) and sausages. Instructor: Maria Di Domenico, experienced Italian-born family cook and caterer. Format: Single sessions teaching four to six dishes, Monday morning, Wednesday evening, or Saturday. Private groups. French, English or Italian. Demonstration and participation. Meal cooked in class, with wine. Time: 11 a.m. Mondays; 6:30 p.m. Wednesdays; 10:30 a.m. or 5:30 p.m. Saturdays Number of students: Eight or more; groups by reservation. Price: $85. Starting: September.
17769 Charles Munro St. Pierrefonds; 514-696-2395 nevine.e@videotron. ca www.nevinescuisine.com Topics: Healthy Mediterranean, international and vegetarian cuisine, including appetizers, main dishes, whole grains and light desserts. Instructor: Nevine Elchibini, experienced cook, teacher and certified food coach. Format: Five weekly sessions Wednesday evenings. Demonstration and some participation. Time: 6:15 p.m. Number of students: 8. Price: $60 per class or $300 for five full meal series. Starting: week of Sept. 26.
STEWART HALL CULTURAL CENTRE
176 Lakeshore Rd., Pointe Claire, 514-630-1220 firstname.lastname@example.org; www.ville. pointe-claire.qc.ca/en_1596_index.php Topic: Italian cooking, beginner to advanced. Instructor: Maria Eugenia Giochi, Italian family cook and teacher. Format: 10 Friday afternoon sessions; full meal of two appetizers, two pasta sauces, one or two meat and vegetable dishes, and two desserts. Participation. Time: 2 to 4 p.m. Number of students: 10. Price: $178. Starting: Sept. 28.
À LA CLEMENTINE
2576 Bonaventure St. St. Lazare, 514-799-5570 email@example.com www.alaclementine.com Topics: Mediterranean and French cuisine, and special occasion cooking. Instructor: Sherry Egerton, experienced home cook. Format: In-home cooking, private or group sessions on Sunday mornings making a 3 or 4 course meal. Bilingual. Demonstration and some participation.
Time: 10:30 a.m. Number of students: 8 to 11. Groups minimum of 8. Price: $55 per session or $247.50 for five sessions, including meal cooked in class and a glass of wine. Starting: September.
Price: Weeknights $75 to $85; Saturdays $160. Starting: ongoing.
NATURAL SEASONAL VEgETARIAN COOKINg
Les Mots de la Bouche, 226 Fairmount Ave. W. 438-381-5034, firstname.lastname@example.org; www. tastylife.org Topics: Vegetarian cooking, mindful eating. Instructor: Myrite Rotstein, Holistic Food and Wellness Coach, Mindful Eating. Format: Series of classes every month. English and French. Participation. Sit down and share meals together. Time: 6:30 p.m. Number of students: 10. Price: $47 — $60 per class. Starting: October.
VEGETARIAN / NATURAL
In your own home 514-622-7722 email@example.com www.veganessa.com Topics: Cuisine for vegetarians, vegans, allergies, Ayurvedic and gluten-free or wheat-free diets. Tips on shopping for healthy foods. Instructor: Vanessa Percher, experienced cooking teacher and natural food advocate. Format: Private classes in English or French. Demonstration, some participation. Time: By appointment. Number of students: varies. Price: From $45 per hour, plus cost of food. Starting: September. CAFÉ JUICY LOTUS 5568 Monkland Ave., N.D.G. 514-507-6268 firstname.lastname@example.org; www.cafejuicylotus.com Topic: Fast and simple vegetarian cooking inspired by Mediterranean and Asian cuisines. Themes include raw, gluten-free, vegan, meat replacements, kosher and macrobiotics. Instructor: Gigi Cohen, experienced vegetarian chef and author of Nourishing Friends — Recipes for a Healthy Life. Format: Single session classes demonstrating and hands-on style. Three or four courses meal of easy recipes created and served at the end of the class. Time: 6:30 p.m. Number of students: 7; private classes available Price: $65 Starting: September and runs until May.
Topic: Homestyle healthy Indian cooking. Instructor: Neena Sachdeva, cooking teacher on the South Shore Format: Simple Indian cooking. Hands-on classes given in English or French. Time: Monday to Thursday from 2 to 4 p.m. or 6 to 9 p.m. Number of students: 2 to 6. Price: $65. Starting: Oct. 1. Discount for students.
COOK AND ETC
Centre Viking 8210 Devonshire Rd., T.M.R. (or one of 10 other locations or your home) 514-664-5991 Private parties: email@example.com Corporate parties: firstname.lastname@example.org www.cookandetc.com Topics: Lunch or dinner classes for private or corporate events, including iron chef nights, battles of the sexes, Chopped, secret chef, wine pairings, play chefs for children birthday parties etc. Instructors: Montreal restaurant chefs and caterers, organized by Cristina Mucciardi. Format: Three or four-hour event, variety of culinary activities. Participation. Time: Weekdays 6:30 or 7:30 p.m.; Weekends at 5:30 or 6:30 p.m. Afternoon and brunch events as well. Number of students: Minimum of 10. Price: Starting at $65 per person. Starting: Immediately.
MIYAMOTO’S JAPANESE COOKINg SCHOOL
Miyamoto Foods 382 Victoria Ave., Westmount 514-481-1952 email@example.com; www.sushilinks.com/ miyamoto/classes.html Topic: Sushi and other Japanese cuisine. Instructors: Japanese master chefs from Montreal Japanese restaurants. Format: Single sushi sessions, Sundays, in English or French. Participation, with samples to take home. Also three-week Japanese cooking courses on Wednesdays, in English or French. Demonstration and tasting. Time: Sushi 10:30 a.m. to 3 p.m. on Sundays; Japanese cuisine 6:15 p.m. to 8.30 p.m. on Wednesdays. Number of students: 12; private classes available. In home or business venue service available. Price: Sushi, $88; Japanese cuisine, $108 (three sessions), each including food to take home. Starting: Sushi, Sept. 23 and every Sunday except holiday weekends; Japanese cuisine: September, November, February, April and May.
MASALA SCHOOL OF INDIAN COOKINg
CRUDESSENCE ACADEMY OF LIVINg FOOD
5333 Casgrain St., Suite 801 514-271-0333, 877-271-0940 firstname.lastname@example.org www.crudessence.com
1906 Centre St., Point St. Charles, or in your Montreal home. 514-287-7455 email@example.com. Topic: Northern Indian family cooking. Instructor: Ilyas Mirza, chef-restaurateur. Format: Evening course on Tuesdays. Demonstration, some participation. Time: 6:30 p.m. Number of students: 6 to 15. Price: $50 for single session, $90 per couple, including meal cooked; bring your own wine. Starting: Oct. 2.
131 Wolseley Ave. N. Montreal West, 514-481-6523 firstname.lastname@example.org Topic: How to shop and cook for those with gluten intolerance or gluten sensitivity. Instructor: Janet King, counsellor for the Canadian Celiac Association and experienced gluten-free family cook. Format: Single, three-hour session on how to read labels, make substitutions, cook basic dishes, and make up gluten free flour mixes. Community resources will be discussed. English. Hands-on participation. Time: 9 a.m. or 1 p.m. Number of students: 8. Price: $25, including food to take home. Starting: Nov. 3; later dates to be announced.
Topics: Raw vegan food. Juices, smoothies, nut milks, spaghetti, main courses, sauces, salads, dehydrated food, germinating seeds, desserts and raw chocolate. Instructor: David Coté, co-founder and president, Crudessence and other teachers. Format: In French or English; single 3-hour sessions weeknights and all day Saturdays. Demonstration. Time: 6:30 p.m. weeknights; 10 a.m. Saturdays. Number of students: Up to 16 for evening classes, up to 20 for all-day classes.
ELAINE’S gLUTEN FREE gOURMET
5120 Macdonald Ave. Côte St. Luc, 514-482-1095 email@example.com; elainesglutenfreegourmet.com Topics: Five courses in healthy cooking for glutenfree diets; crepes and quiches; quinoa and teff dishes and nut-flour desserts; muffins, quick breads and biscotti; bread, bagels and pita bread; baking for the holidays. English. French available. Instructor: Elaine Randolph, experienced glutenfree cooking instructor and cook.
MASTI INDIAN COOKINg SCHOOL
5400 Blvd. Grande Allée, Brossard. 514-652-0769 Also teaches in Montreal or in your home firstname.lastname@example.org
Format: Single afternoon sessions on Saturdays. Demonstration, some participation. Lunch or tasting and take-home samples. Time: 1 p.m. Number of students: 4 to 6. Price: $55 or $150 for three. Starting: Sept. 29.
CHILDREN AND TEENS
360 Champ-de-Mars St., Old Montreal; 514-393-8111; 514-877-393-8111 email@example.com; www. academieculinaire.com Topics: Gingerbread house workshop (in English and in French). Also (in French only) parent and child Halloween. They also offer 3-hour Little chefs cooking (in French only) for ages 8-12 years which includes breadmaking and Christmas cooking. Cooking with teenagers (in French) for ages 12-16 years which includes cooking a Christmas menu. Instructors: Academy chefs and instructors. Format: All courses are 3 hours long. Time: Gingerbreak house — 1:30 to 4:30 p.m.; see website for other times. Number of students: 20 (includes 10 children and their parent). Price: Parent and child courses $205; Little chefs and Cooking with teenagers $110. Starting: Oct. 27.
LOUISE SANS gLUTEN FREE
475 Dumont St., Suite 109, Dorval 514-631-3434 firstname.lastname@example.org www.louisesgft.com Topic: Gluten free baking basics, cakes, pies, and meals. Instructor: Louise Pearl, experienced cook, president of the Canadian Celiac Association, Quebec chapter, and owner of the gluten-free grocery store and bakery. Format: Friday evening single-topic classes, with tastings. English and French. Demonstration. Time: 6 to 8 p.m. Number of students: 6. Price: $65. Starting: Sept. 21.
Instructors: Angela De Ciccio and mothers who are former elementary school teachers. Format: One-hour Saturday morning class, 3 to 8 years. One, three or six workshop plans available. English and French. Participation. Times: 11 a.m. Number of students: 10. Price: $15 per class, $40 for three, $70 for six classes. Starting: Oct. 6.
LOBLAwS OffERS A BARGAIN
The best buy in cooking classes continues to be at Loblaws supermarkets, where some of Montreal’s experienced cooking teachers have been engaged to share their expertise, beginning at $25 a session. Both demonstration and hands-on classes for all ages and skills and in a wide range of topics are offered in every Loblaws store in Quebec except the store at 375 Jean Talon Blvd. W. and the Saint Eustache store. For topics, dates and teachers, consult the company websites. English: www.pccookingschool.ca; French: www.ecoleculinairepc.ca. You can also consult the printed schedules in individual neighbourhood stores. Adult classes include What’s for Dinner, a onehour, once-a-week, free lunchtime course. Other adult classes are mostly at 7 p.m. weeknights. Children’s sessions, all hands-on, are designed for Little Hands (3 to 5 years), Kitchen Kids (6 to 11 years), and Teens (11 years and up). Children’s courses are reasonably priced: $8 for kids up to age 5 accompanied by an adult, $15 for ages 6 to 11, and $18 for teens. The children’s classes are mostly at 10 a.m. weekdays and weekends. You can register online, in the individual stores, or by calling 800-567-8683, Local 3. For information about courses in stores located in Montreal and suburbs, visit or call the following: Loblaws Cavendish 6600 St. Jacques St. W. Paul Shubin 514-481-6959. Loblaws Pierrefonds 4849 St. Jean Blvd., Pierrefonds., Amaury Socoro 514-624-6369, Ext. 130. Loblaws Vaudreuil 501 St. Charles Ave., Vaudreuil-Dorion. Lorraine Rehel 450-455-6161. Loblaws LaSalle 6767 Newman Blvd., LaSalle. 514-364-7168; Martin Patenaude 514-383-8800, Ext. 6830. Loblaws Kirkland 16900 Trans Canada Highway, Kirkland. 514-426-3005. Corinne Schiller 514-383-8800, Ext. 6738. Loblaws Brossard 1575 Panama Ave., 450-466-2828. Tony Booker 514-383-8800, Ext. 8073. Loblaws St. Laurent 300 St. Croix Ave., 514-747-0606. Marie Lacorte 514-383-8800, Ext. 8106.
AFgHAN WOMEN’S CENTRE OF MONTREAL
Monkland Community Centre, 4410 West Hill Rd. 514-995-5507; 450-424-7255 email@example.com; firstname.lastname@example.org
STEWART HALL CULTURAL CENTRE
176 Lakeshore Rd., Pointe Claire, 514-630-1220 email@example.com; http://www. ville.pointe-claire.qc.ca/en_1596_index.php Topic: Apprentice cooks, beginner. Instructor: Nevine Elchibini, experienced cooking teacher Format: Four or five Saturday morning sessions, including pizza and pastas, homemade sauce, vegetables and homemade stewed fruit. Participation. Time: 11:30 a.m. to 2 p.m. Number of students: 10, ages 6 to 11 years. Price: Four sessions $120; Five sessions $150. Starting: Sept. 29 and/or Nov. 3.
Topic: Traditional, healthy, regional Afghan cuisine, including vegetarian dishes. Instructors: Experienced Afghan-born family cooks. Format: Single-session Wednesday evening classes or 10 weekly sessions. Demonstration of two dishes per class. English. Tastings. Time: 6 to 8 p.m. Number of students: 10. Price: $30 or $250 for 10 classes. Starting: November.
ENFANT ET COMPAgNIE
716 Champagneur Ave. Outremont, 514-574-3297 firstname.lastname@example.org email@example.com Topic: Contemporary, healthy Turkish cuisine demonstrating traditions as well as reduced trans fats and international adaptations in sustaining and easy dishes. Instructor: Hulya Eksigil, food writer and cookbook author from Turkey. Format: 10 single-session classes Thursday evenings or Saturday afternoons; the meal cooked in class may be tasted or samples taken home. English. Participation. Time: Thursdays 6 p.m. to 9 p.m. Saturdays 2 p.m. to 5 p.m. Number of students: 6. Price: $75 per session. Starting: Sept. 27.
4687 Lavoisier Ave., St. Léonard 514-327-8484 firstname.lastname@example.org www.enfantetcompagnie.com Topic: Children’s favourite foods, including cupcakes, fajitas, cavatelli, won tons and vegetarian maki sushi.
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