If you’ve ever wanted to recreate the delicious, spicy flavours from your favourite Szechuan restaurant, this class is for you! Tonight, Chef Ran will show you key ingredients and techniques that go into making classic Szechuan dishes, and how easy it is to make flavorful vegetarian versions. 

Class includes: a portion of each ground white pepper, Szechuan peppercorn, Chinese vinegar, dried wood ear mushroom and Chinese dried chili, and a jar of Okazu spicy chili miso ($20 value)

Menu:

• Hot and Sour Tofu and Wood Ear Mushroom Soup (cook along)
• Stir-fried Eggplant in Szechuan Chili Garlic Sauce (cook along)
• Stir-fried Cabbage with Chili (cook along)

Note: protein suggestions are available in the recipes

With fall right around the corner, what better way to celebrate those cool days than with a warm slice of freshly baked bread? Not all bread making has to be difficult and time consuming. This evening, Chef Ran will show you how to make three styles of yeast-free bread that are as easy to make as they are delicious!

Class includes: a bag of Arva hard flour, a jar of Aleppo pepper, and a jar of dulce de leche ($27 value)

Menu:

• Rustic No Yeast Bread (cook along)
• Sweet Potato Bread with Dulce de leche and Aleppo-spiced Pecans (cook along)
• Sesame Bread Sticks (demo)

Be transported to flavourful India in this class with Chef Ran where you will learn how to prepare three classic Indian meals, including Navratan Korma, a rich, creamy and flavourful dish that literally translates to “nine-jewel curry”. The “jewels” are the fruits, vegetables and nuts that make up the curry.

Class includes: a portion of each cardamom pods and coriander seeds, and a jar of garam masala ($15 value)

Menu:

• Indian Cornbread (cook along)
• Lamb with Spinach (cook along)
• Nine-Jeweled Curry (cook along)