virtual cooking & cocktail classes

Our award-winning culinary team has put together a series of virtual cooking & cocktail classes for you to enjoy from your kitchen. Some of the recipes we'll be sharing are menu favourites and all will be using simple ingredients that are easy to source from your fridge & pantry. 

 

Cocktail Class #2:  FUN WITH RUM COCKTAILS

 

Learn how to make two "Fun with Rum" cocktail recipes perfect to serve and enjoy on your patio. Follow along while our Restaurant Manager & Mixologist, Travis Dunnet shows you how to make two classic rum cocktails: a mojito and a daiquiri.

Cocktail Recipe #1: Traditional Mojito

INGREDIENTS NEEDED:

  • 6 pieces of fresh mint (strawberry mint, spearmint, mojito mint)
  • 2 lime wedges
  • 1 packet (or cube) of demerara sugar (or raw brown sugar, or simple syrup, honey, agave)
  • 2 oz of white rum

Muddle all ingredients together. Add a scoop of ice and shake. Dump directly into your glass and top with soda. Garnish with freshly slapped mint and a fresh lime wheel.

Cocktail Recipe #2: Hemingway Daiquiri

INGREDIENTS NEEDED:

  • 2 oz of white rum
  • ½ oz of maraschino liqueur
  • 1.5 oz of lime juice
  • ¾ oz of grapefruit juice

Add all ingredients to a shaker and add a scoop of ice and shake. Strain into a coupette glass. Garnish with a fresh lime wheel.

 

 

Cocktail Class #1:  Raspberry Beer Based Patio Drinks

Join Range Lounge & Grill Restaurant Manager & Mixologist, Travis Dunnet for a virtual cocktail class and learn how to make two raspberry beer based patio ready cocktails using Vice & Virtue's "The Love Potion" Raspberry Berliner Vice beer.
BONUS: All ingredients are available at Commonage Market! 

Cocktail Recipe #1: Raspberry Float

INGREDIENTS NEEDED:

  • 1 can of Vice & Virtue Love Potion
  • Vanilla Bean Ice Cream

Pour beer into glass, top with ice cream

Cocktail Recipe #2: Love Potion Sour

INGREDIENTS NEEDED:

  • 1 can of Vice & Virtue Love Potion
  • 1 oz bourbon
  • 2 drops vanilla extract
  • Lemon twist

Fill glass with ice, add bourbon, vanilla, top with love potion, garnish with lemon twist

 

 

CLASS #4:  COOKING A COQ-AU-VIN

Join Predator Ridge Executive Chef, Sanjaya Mangalagama for a virtual cooking class, where you'll learn how to make a traditional French Coq-au-Vin.

INGREDIENTS NEEDED:

  • 2 straps of bacon
  • 2 each chicken thighs
  • 2 tbsp onion
  • 2 tsp garlic
  • 2 tbsp diced carrots
  • 4 tbsp cognac
  • 200ml red wine (burgundy preferred)
  • 1 cup chicken stock
  • 1 cup mushrooms
  • 3 tsp butter
  • 1 tsp all purpose flour

 

 

CLASS #3: COOKING A ONE POT CURRY

Join Predator Ridge Executive Chef, Sanjaya Mangalagama for a virtual cooking class, where you'll be learning how to cook a one pot curry

INGREDIENTS NEEDED:

  • 2 each chicken legs
  • 2 each chicken breasts
  • 2 cups chicken stock
  • 4 tbsp onions
  • 2 tbsp garlic
  • 1 ½ tsp chili powder
  • 1 tsp coriander
  • 1 tsp cumin
  • ½ tsp turmeric
  • ¼ tsp nutmeg
  • ½ stick cinnamon
  • 4 pods cloves
  • 4 pods cardamom
  • 1 ½ tbsp tomato paste
  • 2 tbsp sour cream or 1 cup of coconut milk

 

CLASS #2: COOKING A WHOLE CHICKEN

Join Predator Ridge Executive Chef, Sanjaya Mangalagama for a virtual cooking class, where you'll be learning how to brine and prepare a whole chicken

INGREDIENTS NEEDED:

For the brine:

  • 2 cups of brown sugar
  • 1/2 cup of salt
  • 2 litres of water (approx 8 1/2 cups)

The string used to tie the chicken is Butcher’s Twine (3 feet length)

For the seasoning/rub:

  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp brown sugar
  • ¼ tsp nutmeg
  • 1 tsp salt
  • 2 tsp garlic

 

CLASS #1: Sable En Papillote

Sable is the type of fish used in today's class, and En papillote is a method of cooking in which the food is put into a folded pouch and then baked.

INGREDIENTS NEEDED:

  • 2 tbsp. olive oil
  • 2 tbsp. chopped yellow onion
  • 1 tsp. chopped garlic
  • 2 tsp. capers or gherkins
  • 2 tsp. sliced olives (any type - we used black olives)
  • 10 halves cherry tomato or 1 regular tomato
  • 200 ml white wine
  • A pinch tarragon
  • salt & pepper to taste
  • lemon wedge