“I loved it all – the people who attended, the prep work, the attitude you displayed, the relaxed yet purposeful agenda – and the wine was good too!”
— Bob B., Orangeville, ON

Saturday Classes at a Glance:

To see specific programs, dates and availability, or to book your class, please go to our Class Calendar>> page. 

Format:

  • All our classes are five-hours long and completely hands-on. 
  • Participants work in teams of two (we try to match solo cooks with a partner) and cook the entire menu. 
  • You will do the prepping, the cooking but NOT the clean up! 
  • Classes are planned so that the cooking and eating are interspersed throughout the session. 
  • Each course is matched with a complementary Strewn wine and you will learn principles of food & wine pairing.
  • Price includes instruction, food, wine, recipes and a logo'd apron for each participant.
“Once again we had a wonderful time. We’re looking forward to next year’s adventure, probably bringing more people with us.”
— Bill and Concetta F., Buffalo, N.Y.

Number of Participants:

  • Classes are normally capped at 16 people – there are two teams at each of four large butcher block work tables.
  • We can accommodate one extra team if necessary by bringing in a mobile work station.  

Menus:

  • Menus are always seasonal and incorporate local products wherever possible. 
  • Each meal includes a salad course, a main course (protein plus accompanying dishes) and dessert. 
  • Participants eat together in our private dining room in the winery, adjacent to the hands-on kitchen.
  • We do not post our menu in advance as we try to accommodate participants' dietary or food issues they identify when booking. 

Dates:

  • Saturday classes are scheduled from mid-January until the end of November. 
  • There is a monthly theme and in every class participants cook and eat a three-course menu that is matched with Strewn VQA wine.
  • 2-day Wine & Culinary Weekends are held once in spring, summer and fall (in 2016 they are the last weekend of April, July and October).

Timing:

  • Saturday daytime classes begin at 10 am and end about 3 pm. 
  • The monthly Saturday evening class (the 4th Saturday of the month) begins at 4 pm and finishes about 9 pm.
  • Culinary weekends run from 2 - 9 pm Saturday and continue at 9 am Sunday morning.

Pricing:

  • Each class is stand alone and is booked separately.  Cost for a one-day class in 2017 is $375 for two people; $225 for one person. 
  • Cost for a 2-day Food & Wine Weekend is $775 for two people; $425 for one person.
  • Prices are in Canadian dollars and 13% HST (tax) is applicable.

Cancellation Policy:

  • All bookings are considered firm and payment is processed at time of booking.
  • If you are unable to attend class, you may send a substitute. No refund is given for cancellations.