The Idlewyld Inn Cooking Classes in the Wine Cellar Studio
Welcome to the Fall and Winter Cooking Classes at the Idlewyld Inn.
Fall is soon arriving and time to celebrate the bounty of an array of local produce.
It’s a great time to cook and entertain!
Join our Executive Chef Tim D’Souza for these special not to be missed classes.
Cooking Class Schedule
- September 14th
- September 28th
- October 5th
- October 19th
- November 2nd
- November 16
- January 11th
- January 25th
October 5th, 2010
With Fall’s harvest come a cornucopia of local produce to prepare wonderful soups and salads. Learn soup making techniques for slow simmered soups and Asian inspired a la minute soups. Use the abundance of local vegetables for interesting, tasty and healthy salads.
Dishes may include:
- Creamy Cauliflower Soup with Arugula and Bacon Gremolata
- Warm Local Apple and Onion Tart with Cheddar Fondue and Home Made Branston Pickle
- Roasted Root Vegetable and Puy Lentil Salad with Goat Cheese and Macintosh Apple Dressings
- Vegetarian Mushroom Broth with Organic Soy Sauce, Local Mushrooms and Leek
$75.00Price:
September 28th, 2010
Our Chef Tim D’Souza will demonstrate brunch techniques and recipes. Learn how to prepare Egg’s Benedict, make a Hollandaise Sauce and how to fix a Hollandaise sauce that’s gone wrong. Learn how to prepare Baked Dutch Pancakes for a brunch main course or dessert. See the techniques for making potato rosti as the base for a brunch appetizer or main course.
Dishes may include:
- Eggs Benedict from start to finish
- Hollandaise Sauce and its variations
- Potato Rosti with Smoked Salmon and Caper and Onion Relish
- Baked Dutch Pancake with Fall Apple Compote, Sour Cream and Maple Walnuts
$75.00Price:
October 19th, 2010
Chef D’Souza’s training included studies in Italian Cuisine as well as a six month internship working in a Five Star Hotel near Rome. Learn the proper techniques for preparing risotto and the wonderful flavor combinations that Fall has to offer. Learn how to make polenta using both traditional and modern techniques.
Dishes may include:
- Lobster Risotto
- Wild Mushroom and Sage Risotto
- Squash Risotto with Apple Conserve
- Truffled Risotto with Saint Andre Cheese
- Polenta with Sausage Ragu
- Polenta Toscana with Walnuts, Gorgonzola and Rosemary
- Baked Polenta with Mushroom Fonduta
$75.00Price:
September 14th, 2010
Join our chef Tim D’Souza as he explores the best artisanal cheeses from Ontario, Quebec and Europe. Find out how to buy, store, serve and cook cheese. There will be lots of cheese tasting, recipes and sampling.
Dishes may include:
- Home made Ricotta
- Autumn Salad with Local Beets, Chevre, Beet Emulsion and Hazelnuts
- Gourmet Grilled Cheese Sandwiches
- Pear and Stilton Tart with Toasted Pine Nuts
$75.00Price:
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