What You'll Get
Those who don't learn proper cooking techniques are doomed to a life of licking pages from fancy food magazines. Cause a stir with this Groupon.
$65 for a Cooking Class for One with a Three-Course Meal ($300 Value)
The class runs from 7 p.m. to 9 p.m.; doors open at 6:30 p.m. Click here for a list of class dates.
Food Network Canada–featured chef David Adjey teaches interactive cooking classes and guides students during their creation of an elegant three-course meal. Classes take place in the state-of-the-art confines of St. Lawrence Market, and the meal includes an appetizer, entree, and dessert, which can be enjoyed during the cooking class.
Culinary fans can purchase an autographed copy of Chef Adjey's cookbook, Deconstructing the Dish, which breaks down basic cooking principles and more. In addition, fledgling culinarians can sip potable brews and wines from the onsite cash bar.
The Fine Print
Promotional value expires Nov 9, 2013. Amount paid never expires. Limit 1 per person, may buy multiple as gifts. Reservations required; subject to availability. One week cancellation notice or fee up to Groupon price may apply. 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.