Get ready to learn how to prepare a decadent dish from the comfort of your own home!
Join us for another live virtual cooking class with our Executive Chef Jeff Burns. Learn how to make one of KYC’s menu favourites, Seared Scallop & Black Tiger Prawn Penne, from the comfort of your own kitchen. Chef Burns will walk you through creating this delicious dish step by step, letting you in on some great kitchen tips along the way while answering any and all of your cooking questions! Join us a half hour before the class starts for a happy hour with your fellow members. With two options to join this interactive class, there is something for everyone. There are only a limited number of spots for each option, so book your place today. Bon appetit!
Date | Friday, May 8
Happy Hour | 6:00 PM
Class Starts | 6:30 PM
Location | Connect via Zoom on your computer, tablet or mobile device
Dish | Seared Scallop & Black Tiger Prawn Penne
Registration closes Wednesday, May 6 at 5:00 PM.
Option 1 | Full Experience – $60 (all inclusive)
Want to skip the grocery store and have all of the ingredients prepared for you? This option includes all of the ingredients needed to create the dish at home for two people plus access to the virtual class.
- Pick up available at the Club on Friday, May 8 from 12:00 – 2:00 PM.
- Please include your email when registering, as the full instructions will be emailed to you on Thursday, May 7.
- Full Experience Kit includes: all required ingredients for two servings of delicious Prawn & Scallop Penne and choice of a bottle of Mt. Boucherie Pinot Gris or Mt. Boucherie Merlot.
- Upgrade your choice of wine to 50th Parallel Pinot Noir or Little Engine Chardonnay for only $20.
Register for the Full Experience here.
Option 2 | Virtual Class – No Cost to Attend
Have all of the ingredients needed at home and want to join in on the fun? This option lets you join in on the virtual class.
Register for the Virtual Class here.
This event is open to Members and those residing in the same household as a Member. Find out more information on membership here.