Chef Glenys' classes

Stanley Tucci's Big Night

  • Crostini with Roasted Tomato Jam and Antipasti - a bite to wake up the taste buds
  • Cioppino inspired seafood soup with saffron aioli
  • The “Brooklyn Salad” - a stellar bold flavour salad with crunch, heat and meat. The salad boasts great Italian classics with fresh and crunchy salad
  • TIMPANO: wich translate to “a drum” is the most stunning presentation of a lasagne, but so much more! Don’t be afraid, it’s easier than you think, and always outstanding.
  • The Real Tira Misù: Quick, light and lovely!


Paella Night

  • Tapas:
    • Patatas Bravas
    • Costillas- “Ribs”
  • The Grand Seafood Paella: with mussels, clams, prawns and white fish, served with lemon aioli.
  • Spanish Coffee Flan with burnt orange caramel sauce for dessert!


Trip to Sunny Greece

  • Whipped Feta Dip with Charred Lemons and Onions- serve with veggies, pita crisps, fresh flatbreads.
  • Spinach Salad à la Grèque- beets, spinach, white beans, shrimp, and that minty vinaigrette!
  • Slow Roasted Leg of Lamb with Pan Jus - short prep, long and slow in the oven, or on the grill. Garlic, herbs, sherry, the end result is spectacular.
  • Rice Gratin with Green Olives, Feta and Dill- a great vegetarian dish, perfect with the lamb
  • Crème Brûlée with Caramelized Oranges 


Cooking with Cast Iron

Learn to season and keep your cast iron so it will last forever and become your most valuable kitchen assistant!

  • Chile Con Queso- cast iron holds a gentle heat as well as a high sear- so fondue it!
  • Seared Thai Flank Steak- the sear is the flavour- with Herb Salad with Lime Dressing
  • Sourdough “Boule”- an oven in the oven, creating an extraordinary crust.
  • Tuscan Chicken ‘’Under a Brick”- the perfect roasted chicken with jus for sauce
  • Dutch Baby- the art of popovers and Yorkshires- we’ll do it with lemon and apples for dessert.


Moroccan Feast

  • Butternut Squash and Tomato Soup. Learn about spice blends that will change your cooking!
  • Spinach Salad with Preserved Lemons and Olives. Preserved lemons sound exotic, and they are, but they're also addictive. Everyone needs more spinach!
  • Tagine of Lamb Kefta with Warm Spices. Kefta are meatballs simmered in a fragrant sauce, one of the easiest tagines ever. Have a tagine? Get it out now!
  • Carrot and Chickpea Tagine with Turmeric and Cilantro. The perfect side to the Kefta
  • Pistachio-Almond “Napoleons”- phyllo crisps layered with vanilla custard. Moroccans love their sweets, and this draws from the French influence in their desserts


Irish Pub Crawl

  • Irish Cheddar “Sausage” Rolls: Leprechaun tricky, the rolls have no sausage, but you’ll be fooled. Great with chutney. Make and freeze for a bit of trickery.
  • Cress with Honey-Pepper Apples, Bacon and “Shamrock Green Goddess”: winter salads don’t have to be boring, especially with this combo
  • Guinness Glazed Short Ribs with Horseradish Glaze: succulent short ribs with that dark Guinness goodness, with the added tang of the glaze
  • Modern Colcannon: braised dishes need a sauce-loving match, and this is it: whipped potatoes, cabbage, leeks and cream.
  • Bailey’s Irish Cream Cake: dark, rich and even better made a day ahead, with another layer of Bailey’s to finish