neil baxter
weekend cooking classes
March 24 to March 26
March 31 to April 2
April 7 to April 9
April 21 to April 23
April 28 to April 30

Click here to view the Weekend Cooking Class MENUS from past years.

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.

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.

Dinners begin at 8:00pm and lunches begin at noon.

Friday Evening 6:30 pm – 10:00 pm
Saturday Morning 10:00 am – 2:00 pm
Saturday Evening 6:30 pm – 10:00 pm
Sunday Morning 10:00 am – 2:00 pm