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. 

 

 

cooking CLASS:  traditional french 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

 

 

Cocktail Class:  SAKE AND GREEN TEA MOJITO

Celebrate National Mojito Day (July 11, 2020) and follow along while our Restaurant Manager & Mixologist, Travis Dunnet shows you how to make our Sake and Green Tea Mojito, a delicious cocktail from our new drink menu at Range Lounge & Grill.

INGREDIENTS NEEDED:

Add sake, lime juice, green tea syrup and mint leaves into cocktail shaker and muddle. Pour into serving glass and top with ice. Fill glass with soda. Garnish with freshly slapped mint and a fresh lime wheel.

 

 

cooking CLASS: LEMON POSSET

Join Predator Ridge Executive Chef, Sanjaya Mangalagama for a virtual cooking class, where you'll learn how to make a Lemon Posset, a very simple dessert made with just 5 ingredients.

INGREDIENTS NEEDED:

  • 6 cups of cream
  • 2 cups of sugar
  • Juice from 6 lemons
  • 1 tbsp of vanilla
  • 1/4 tbsp of nutmeg

In a thick bottom pan, bring cream and sugar to a boil over medium heat, while whisking (5 - 8 minutes). Have a bowl and strainer ready as well as serving dishes which you will use to set the custard in. Once boiling add the lemon juice, vanilla and nutmeg and mix it in well. Turn off the heat and strain the liquid into your bowl. Then pour into your serving dishes and put into the fridge for at least 3 hours to set.

Makes 12 small servings.

 

 

Cocktail Class:  THE SOUTHERN BELLE

Follow along while our Restaurant Manager & Mixologist, Travis Dunnet shows you how to make our new "Southern Belle" cocktail, a super easy and super delicious cocktail from our new menu at Range Lounge & Grill.

INGREDIENTS NEEDED:

  • 1 oz of Crown Royal Canadian Whisky
  • 1 oz of lime juice
  • 1 oz peach puree
  • ginger beer
  • dehydrated (or non) lime wheel for garnish

Add whisky, lime juice and peach puree to copper mug, fill with ice and top with ginger beer. Garnish with a dehydrated lime wheel (or a regular lime wheel)

SEE THE PUCKER UP COCKTAIL CLASS (below) TO LEARN HOW TO MAKE A FRESH FRUIT PUREE

 

 

cooking CLASS: 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

 

Cocktail Class:  THE PUCKER UP

Learn how to make a refreshing cocktail recipe perfect to serve and enjoy on your patio this summer (or on our patio at Range Lounge & Grill).

Follow along while our Restaurant Manager & Mixologist, Travis Dunnet shows you how to make our new "Pucker Up" cocktail.

INGREDIENTS NEEDED:

  • 1.5 oz of Stoli® Razberi™ Vodka
  • 1/2 oz of Galliano vanilla liqueur
  • 1 oz of lemon juice
  • 3 scoops of cherry puree (see below)
  • club soda
  • 2-3 fresh cherries for garnish

Put vodka, vanilla liqueur, lemon juice and cherry puree in a shaker. Add a scoop of ice and shake.  Add to glass (without straining), add more ice and top with soda.  Garnish with fresh cherries.

HOW TO MAKE A FRUIT PUREE:

  1. Chop up the fruits into small enough pieces to fit in your blender
  2. Put the fruit in your blender along with simple syrup and lime juice to taste (if you’re not sure how much, puree first and add this later)
  3. Fire up the blender! You’ll want the mixture to be very smooth
  4. Taste and adjust simple syrup and acid if necessary
  5. Fine strain the puree to remove any lumps and extra fibers

Your puree should last 2-3 days.  You can add alcohol to extend their shelf live or batch freeze.  Visit A Bar Above for a detailed walk through on creating the perfect puree using any fresh fruit for your cocktails. https://abarabove.com/purees/

 

 

cooking CLASS: making 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

 

Cocktail Class:  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:  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

 

 

cooking CLASS: 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