SATURDAY FALL WORKSHOPS

Choose from 3 Fall Locations

North York

Lansing United Church -49 Bogert Ave North York, ON M2N 1K6

Richmond Hill

 

St. Matthews United Church – 333 Crosby Ave, Richmond Hill, ON L4C 2R5

Danforth

Eastminster United Church – 310 Danforth Ave, Toronto, ON M4K 1N6

Sessions and dates may vary at each location. 

2022 Fall Workshops 

COURSE DESCRIPTIONS AND MENU OUTLINES 

CHOOSE FROM TWO DIFFERENT TIME SLOTS:

10AM – 12PM or 1PM to 3PM

Caramel Apple Tartlets (Ages 7+) – October 1st

$ 79.50 CAD

Caramel…Apples. Need we say more? This year we’re kicking off fall with a sweet treat that truly honours the season. In this workshop, participants will learn a wide variety of pastry tips, tricks and techniques as they make, bake and assemble 8 delectable caramel apple tartlets. You autumn join us before it’s too late ;)!  

What you will learn: 

  • How to cream and fold like a chef 
  • How to achieve the perfect short crust
  • What blind baking is, when you blind bake, and why it’s important 
  • Introduction to knife skills and how to finely dice 
  • The 5 tastes and how to achieve balance 
  • The purpose of cornstarch and why it’s important 
  • How to achieve the perfect apple filling 
  • How to prepare dry caramel 
  • How to prepare the perfect salted caramel sauce 

Take home: 

  • 8 Mini Apple Tartlets in a bakery box

Thanksgiving Pies (Ages 7+) – October 8th

$ 79.50 CAD

Let’s be real folks, you can’t have a proper Thanksgiving without pies, so R2C is here to ensure you give thanks in style. In this workshop, participants will learn all the tricks of the trade when it comes to flaky and tender pastry, sweet AND savoury fillings, and pie assembly pointers. Our professional chef instructors will guide and support as participants learn to make our signature leftover turkey pot pie AND pumpkin pie, ensuring that you’ve got all your bases covered this Thanksgiving. Give your guests pumpkin’ to talk about this season and enroll today!  

What you will learn:

  • How to make the perfect pie pastry (flaky & tender) 
  • How to make the perfect shortcrust 
  • The difference between pastry and shortcrust
  • The difference between rough and layered lamination, and why it’s important 
  • What a roux is and how to make it 
  • Proper knife skills and various knife cuts 
  • How to prepare the BEST turkey or chickpea pot pie filling 
  • How to prepare the BEST no bake pumpkin pie filling 
  • Various pastry rolling and assembly techniques 
  • The different types of egg wash and their uses 

    Take home: 

    • 9 inch turkey or chickpea pot pie in a bakery box (to be baked at home) 
    • 9 inch pumpkin pie in a bakery box (to be chilled at home) 

    Fall inspired Macarons (Ages 7+) – October 15th

    $ 79.50 CAD

    Our marvelous macaron workshop is back, but this time with a fall twist! Who can resist these beautiful and popular French sandwich cookies? They are colourful, texturally sound and come in an endless supply of colours and flavours. Under the guidance and direction of our pastry chef instructors, participants will learn to make these elegant treats like a true pro. The recipes featured in this workshop includes both our nut-free macaron shells and TWO delicious autumn inspired fillings your child will fall in love with. Don’t miss out and enroll today! 

    What you will learn: 

    • The anatomy of a macaron 
    • What a meringue is and the different types 
    • How to achieve the perfect macaron batter consistency
    • The importance of drying macaron shells and why 
    • How to achieve the perfect bake of a macaron shell  
    • How to pipe like a pro 
    • How to fill and sandwich macarons cleanly and efficiently 

    Take home: up to 12 fresh macarons. 6 filled with salted caramel and 6 filled with pumpkin spice buttercream. 

    Roasted Sweet Potato Sushi with Spicy Mayo and Miso Soup (Ages 7+) – October 22nd

    $ 79.50 CAD

    Is your chef-to-be looking for a yammy new recipe to add to their repertoire? Well look no further as our roasted sweet potato sushi workshop is sure to tingle their taste buds! In this workshop, participants will learn a wide variety of theory and techniques pertaining to the wonderful world of sushi preparation. From the basics of rice preparation, to miso soup, workshop participants will be ready to rock and roll sushi for years to come. Join us now before it’s too late! 

    What you will learn: 

    • The difference between short and long grained rice 
    • How to wash and dry rice, and the importance of this step 
    • What tezu is and how to season sushi rice 
    • Proper knife skills and various cuts 
    • The difference between temporary and permanent emulsification, and how to make mayo from scratch 
    • How to prepare maki like a pro 
    • What miso is and how to prepare miso soup from scratch 

    Take home: 

    • 4 Roasted Sweet Potato Maki Rolls on a take-out sushi tray 
    • 500ml of miso soup in a take-out container 
    • 250ml homemade spicy mayo in a take-out container 
    • 4 sets of disposable chopsticks 

    Ghoulmet Candy Apples (Ages 7+) – October 29th

    $ 79.50 CAD

    Looking for a spooky and sweet baking workshop to celebrate Halloween this year? Look no further, our “Ghoulmet” (ghoulish and gourmet!) candy apple workshop is the perfect choice for your chef-in-training. Under the guidance and support of our chef instructors, participants will learn all the tricks to these treats when it comes to candy making, confectionery and decorating as they cook up 8 gourmet candy apples even granny smith would be proud of. This workshop will rock you to your core 😉

    What you will learn: 

    • The sweet science behind candy making
    • The different types of confectionery (ie. candy) and the temperatures required to make them 
    • How to avoid crystallization (ie. “seeding”) when working with molten sugar 
    • How to make soft caramel from scratch 
    • How to melt and temper chocolate
    • How to make and colour hard crack candy 
    • How to dip, coat and decorate our signature “ghoulmet” candy apples 

    Take home: 

    • 8 delectable ghoulmet candy apples

      Autumn Squash Gnocchi in a Browned Butter Sage Sauce (Ages 7+) – November 5th

      $ 79.50 CAD

      Soft, pillowy, and delicious – there is nothing better in this world than freshly made gnocchi. Let us open your child’s mind to the wonderful world of fresh pasta with this introductory gnocchi workshop. Under the direction and guidance of our pasta pros, your child will learn to prepare our fall inspired autumn gnocchi completely from scratch! Don’t miss out and secure your child’s spot today. 

      What you will learn: 

      • The difference between gnocchi and gnudi 
      • What gluten is and why it’s important 
      • How to achieve soft and pillowy gnocchi and avoid chewy and dense gnocchi 
      • What the maillard reaction is and how it applies to browned butter 
      • How to develop a simple yet delicious pan sauce 
      • The difference between taste and flavour and how to think like a chef 
      • How to boil gnocchi to perfection 

      Take home: 

      • 4 portions of homemade squash gnocchi in a browned butter sage sauce 

        Maple Butter Tarts & Maple Fudge (Ages 7+) – November 12th

        $ 79.50 CAD

        Attention maple lovers – we’ve got a workshop for you! In this workshop, participants will not only learn how to prepare Chef Shai’s Signature Maple Butter Tarts but they will also master a delectable maple fudge too! This workshop teaches a wide variety of pastry theories and techniques, from pastry to confectionary. So don’t miss out and join us as we honour our beloved nature’s candy the best way we know how! 

        What you will learn: 

        • How maple syrup is made and the history of maple syrup production in Canada 
        • How to prepare the perfect flaky and tender pastry 
        • How to prepare both running and firm butter tart fillings 
        • How to roll, cut, assemble, fill and bake the perfect butter tarts 
        • The different types of confectionery (ie. candy) and the temperatures required to make them 
        • How to make, shape and store fudge 

        Take home: 

        • 12 fresh maple butter tarts in a bakery box 
        • 9 x 5 inch block of maple fudge in a take-out tin 

          Perfecting Pizza (Ages 7+) – November 19th

          $ 79.50 CAD

          Mamma Mia, did you say Pizza!? In our perfecting pizzas workshop, students will learn all the tricks of the trade behind preparing the perfect pizza and caesar salad completely from scratch… need we say more? Don’t delay and book today! 

          What you will learn: 

              • The theory behind gluten development and why it’s important 
              • How to achieve the perfect pizza dough and kneading techniques 
              • The difference between taste and flavour, and how to apply these lessons when choosing pizza toppings and sauces 
              • Proper knife skills and various cuts 
              • How to stretch and assemble the perfect pizza 
              • How to prepare the perfect red sauce and white sauce 
              • The importance of high baking temperatures and why.
              • The theory behind emulsifications and how to achieve the perfect caesar dressing from scratch 

          Take home: 

              • One medium pizza in to-go boxes
              • 250ml of homemade caesar salad dressing 

          Mini Caramel Crunch Cakes (Ages 7+) – November 26th

          $ 79.50 CAD

          Inspired by Chef Shai’s all time favourite cake, our mini caramel crunch cakes are back and better than ever! In this workshop participants will learn a wide variety of baking and pastry techniques as they make, bake and decorate 10 mini caramel crunch cakes completely from scratch. La Rocca ain’t got nothing on us 😉

          What you will learn: 

          • What a meringue is and the different types 
          • How to achieve a strong meringue 
          • How to avoid crystallization (ie. “seeding”) when working with molten sugar 
          • How to make soft caramel from scratch 
          • Proper piping techniques
          • The importance of fat and temperature when whipping cream 

          Take home: 

          • 5 mini caramel crunch cakes in a bakery box 

          Baked Arancini and Risotto (Ages 7+) – December 3rd

          $ 79.50 CAD

          Rev up your recipe repertoire this fall with our revolutionary Arancini and Risotto workshop! In this workshop, participants will get a master class on all things rice as they prepare our signature baked arancini and autumn inspired risotto. Our chef instructors will share their industry secrets and techniques as they help their participants master arborio rice cookery and learn about all the magical recipes that can be made from it. You won’t want to miss out on this one!

          What you will learn: 

          • The difference between short and long grain rice 
          • The importance of toasting your rice when making risotto 
          • The science behind the maillard reaction and why it’s important 
          • The definition of taste and flavour, and how to create flavourful dishes 
          • How to prepare baked arancini 
          • How to prepare creamy risotto 
          • How to prepare marinara sauce 
          • Proper knife skills and various cuts 
          • Stove top cooking techniques 

          Take home: 

          • 8 freshly baked arincini in a take-out container 
          • 250ml of freshly made marinara sauce in a container 
          • 4 portions of an autumn inspired risotto in a take-out container

          Molten Chocolate Lava Cakes (Ages 7+) – December 10th

          $ 79.50 CAD

          Rich, decadent and most importantly, delicious, our molten chocolate lava cake workshop is sure to satisfy your chocolate-lovers sweet tooth. In this workshop, participants will learn to master the infamous chocolate lava cake as they bake their way through three of our signature recipes; molten lava cakes, salted caramel sauce and maple whipped cream. Participants are going to love this one choco-lot!

          What you will learn: 

          • The anatomy of the cocoa bean and how chocolate is made 
          • What the double broiler method is and why it’s critical to melting chocolate 
          • The difference between chemical and mechanical leavening, and why it’s important 
          • How to make and bake the perfect molten chocolate lava cake 
          • How to prepare dry caramel 
          • How to prepare the perfect salted caramel sauce 
          • The importance of fat and chilling when making whipped cream 

          Take home: 

          • 8 chocolate lava cakes in a bakery box 
          • 200ml salted caramel sauce in a takeout container 
          • 250ml of maple whipped cream in a pastry bag 

          NEED HELP CHOOSING A COURSE FOR YOUR CHILD? HAVE NO FEAR, WE’RE HERE! PLEASE FILL OUT THE FORM BELOW AND WE WILL BE IN TOUCH SHORTLY TO ASSIST YOU laughing

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