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What You'll Get
Like learning to juggle, learning to cook requires patience, a distraction-free environment, and the ability to handle multiple eggplants at once. Become the ringmaster of your kitchen with today's Groupon: for $65, you get a cooking class from celebrity chef David Adjey at St. Lawrence Market (a $300 value). Classes are held on the following dates:
- September 14, 7 p.m–9 p.m. or later
- November 3, 18, 22, 23, 24, and 29, 7 p.m–9 p.m. or later
- January 9, 16, 17, and 18, 7 p.m–9 p.m. or later
- February 6, 7, 8, and 20, 7 p.m–9 p.m. or later
David Adjey, Food Network chef, star of Restaurant Makeover, and Iron Chef America contestant, imparts culinary knowledge to pupils using fresh ingredients from the St. Lawrence Market. Students may sip wine (available for purchase at an on-site bar) while drinking in Adjey’s demonstration of cooking techniques inspired by the day’s seasonal market offerings. The chef asks for four or five volunteers per class to assist in the lesson and prevent pie-throwing accidents, and the crowd munches samples handed out in three waves during the class.
A veteran of Food Network programs such as Restaurant Makeover, the chef is planning his own show on the network for the fall season, titled The Opener. As a former teenage dishwasher and personal chef to actor Dan Aykroyd, Adjey is also adept with sponges and making bass smoothies with a Bassomatic.
The Fine Print
Promotional value expires Mar 18, 2012. Amount paid never expires. Limit 1 per person, may buy 3 additional as gifts. Limit 1 per visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About David Adjey at St. Lawrence Market
Celebrity chef David Adjey tells it like it is, which might account for part of his popularity. He has, after all, shared his expertise on Food Network Canada shows such as Restaurant Makeover and The Opener. But his frank personality is only part of what has created his reputation. He's also earned accolades for his deconstructive cooking style, which distills the fundamentals of each ingredient into mouthfuls of intense, subtle flavours. His presentation is impressive, too; each dish is artfully arranged with an eye for colour and design. On his website, Adjey says, “If I wasn’t a Chef, I would have been a florist.”
After graduating at the top of his class from the Culinary Institute of America in New York, and spending a summer assisting chef Guiliano Bugialli in Florence, Adjey made his name at the Relais & Chateaux-accedited San Ysidro Ranch in Santa Barbara, California. Now the ambassador for St. Lawrence Market, Adjey works as a restaurant consultant and host for lavish corporate events. He also teaches occasional cooking classes in between mornings spent chatting with local vendors, picking up fresh ingredients for his classes, and using kitchen cleavers for his morning shave.