Cooking Classes @ The BOX

Enjoy a feast for the senses at our mostly demonstration style cooking class in our Miele kitchen. Fill your belly with inspiration, expand your culinary repertoire and learn new skills. Gather your friends and meet new ones in a fun and casual setting.

Culinary AdventureEnjoy 25% off on your cooking class when combined with an overnight stay. Offer valid during our midweek quiet season only. To book, call (403) 609 0482 or 1 888 679 6100 or send us an email.

  • Oyster’s with Colin Metcalfe. Friday, April 17th. 6:00-9:00 pm. $70.00 per person.
    Colin Metcalfe: Chef. Sidewalk Citizen Bakery, Catch Restaurant. Raw Bar at Hotel Arts and Model Milk. Won Gold Medal Plates in Calgary twice and nationally once. Award winning Oyster Shucking Champion.
    Oysters are a delicacy of mythical proportions. They are romantic, poetic extravagant, sometimes naughty, luxurious and always stunning. It is also surprisingly nutritious full of valuable minerals, but that’s beside the point. Join us for hands on skill-pleasure class and acquire the skills to properly choose, shuck, serve and enjoy fresh oyster!Raw and cold smoked oysters with 3 sauces, hot smoked oyster & cheddar scones, baked oysters with chilli garlic butter and sourdough bread, oysters rockefeller (fried oysters with spinach and hollandaise sauce) and seaweed salad.
  • HANDS ON! Cheesy Cheddar Weekend. Part 1: Saturday, April 18th 10:30-2:30 pm. Part II: Sunday, April 19th 3:30- 5:30 pm. $120.00 per person for both classes.
    Ella Kinloch: Cheesemaker and the big cheese at Make Cheese.
    Two day workshop: price includes pizza lunch on Saturday and a goody bag with everything you need (excluding the milk) to make 3 wheels of cheddar at home.
    Find your inner cheesemaker and you may discover that making cheese connects you to the world – it’s a simple art form that comes from the animals, the land, our history and our culture (yes, both kinds of culture). Enjoy the rewarding experience of creating a block of cheese and seeing it stand boldly and proud in your fridge.
  • French Japanese Fusion with wine pairings with Chef Yoshi Chubachi. Saturday, April 18th. 6:30-9:30 pm. $150 per person.
    Chef Yoshi Chubachi: Executive Chef at Azure Ridge Estate Hotel in Priddis, Alberta. 20-year member of Culinary Team Canada earning 15 gold medal championships, including at the Culinary Olympics and is credited with transforming the culinary program of The Rimrock Resort of Banff as Executive Chef of ‘Eden’, achieving the hotel’s first AMA 5 Diamond designation.
    Where the food and presentation become theatre. Crustacean Three Way: Alaskan King Crab Cake with Shiso Leaf Tempura, West Coast Fresh Oyster Poached in White Wine Garnished with Lobster, Pan Seared Fresh Scallop with Caviars. Roasted Alberta Made “Wagyu” Beef Tenderloin Garnished with Port Wine Poached Saskatoon Berries. Served with Braised Beef Short Ribs & Ox-Tail in Vol au Vent Shell. Pina Colada Cheese Cake with Raspberry Couli. Class includes wine pairings from Azuridge’s in-house sommelier.
  • Sidewalk Citizen with Colin Metcalfe. The Brunch Studio. Sunday, April 19th. 11:00-2:00 pm. $70.00 per person. 
    Colin Metcalfe: Chef. Sidewalk Citizen Bakery, Catch Restaurant. Raw Bar at Hotel Arts and Model Milk. Won Gold Medal Plates in Calgary twice and nationally once.
    Having the power to create a perfect brunch is on everyone’s bucket list, alongside skydiving from the Eiffel Tower, publishing an erotic novel and making a blockbuster horror film. It’s the super hero of meals and one that can get you credit points and absolve you from minor mishaps. It is simply irresistible and the clever person who masters it, by virtue becomes, as well, enticing. Mini ricotta pancakes with red wine & vanilla poached blackberries, scrambled eggs with dungeness crab & watercress, smoked trout & potato cakes with creme fraiche, roasted & shaved beet & citrus salad, yogurt with quick granola & fruit.
  • HANDS ON! Cheesy Cheddar Weekend. Part II: Sunday, April 19th 3:30-5:30 pm. $120.00 per person for both classes.
    Ella Kinloch: Cheesemaker and the big cheese at Make Cheese.
    Find your inner cheesemaker and you may discover that making cheese connects you to the world – it’s a simple art form that comes from the animals, the land, our history and our culture (yes, both kinds of culture). Enjoy the rewarding experience of creating a block of cheese and seeing it stand boldly and proud in your fridge. Note: This is a two day workshop. Includes pizza lunch on Saturday and a goody bag with everything you need (excluding the milk) to make 3 wheels of cheddar at home.
  • Mother’s Day Celebration. Sunday May 10. 6:00-9:00 pm. $75.00 per person. SOLD OUT!
    George Bayne: Paintbox Lodge private chef and owner of Canmore Organic.
    Nuture your mother with cooking class this mother’s day. Watermelon and mint salad with a citrus vinaigrette. Beef Tenderloin Wellington with a shallot red wine reduction. Organic glazed vegetables. Kale sauteed with bacon. Classic Profiteroles with Creme chantilly and chocolate ganache glaze.
  • Quick Curries inspired by Vij’s Friday, May 15. 6:00-9:00. $70.00 per person.
    Val Andrews: culinary professional and owner of the Harvest Pantry.
    Just like each region in India uses a different blend of spices, Chef Vikram Vij’s curries have their own unique blend that are always a hit on the dinner table. Join culinary instructor, Val Andrews, for her take on Vancouver’s Indian hotspot. 
  • Not Just a Side Dish: The Secret to Salads. Saturday, May 16. 6:00-9:00. $70.00 per person.
    Val Andrews: culinary professional and owner of the Harvest Pantry.
    Salad is not just a side dish!! Entering the summer season, abundant with fresh produce participants will learn to turn the volume up on their vegetable repertoire with some sensational salads. Not just greens and vinegar, in this class you will learn how to build a salad, from simple to complex, some with greens and some without to create a delicious palate pleasing fresh meal.
  • Water Bath Canning: Tomatoes and Chutneys. Sunday, May 17. 2:00-5:00pm. $70.00 per person.
    Val Andrews: culinary professional and owner of the Harvest Pantry.
    Learn how to preserve the season in a jar and make memories at this hands-on workshop with an acclaimed preserver. This class focuses on tomatoes and chutneys. Val’s deep knowledge of the art of canning and the science of safety will inspire you to fill your pantry with gleaming glasses full of gems.
  • Canmore Cooks! with Marianne Abraham from the Whitewater Cooks Cookbook Series by Shelley Adams. Thursday, June 25. 6:00-9:00 pm. $80.00 per person.
    Marianne Abraham: Nelson treasure, backcountry cook, recipe developer for Whitewater Cooks.
    Sharing ambience, flavours, ingredients, conversation, wine, laughter and of course recipes from mountain culture’s favourite cookbook. 
  • Canmore Cooks! with Marianne Abraham from the Whitewater Cooks Cookbook Series by Shelley Adams. Friday, June 26. 6:00-9:00 pm. $80.00 per person.
    Marianne Abraham: Nelson treasure, backcountry cook, recipe developer for Whitewater Cooks.
    Sharing ambience, flavours, ingredients, conversation, wine, laughter and of course recipes from mountain culture’s favourite cookbook.
  • Canmore Cooks! with Marianne Abraham from the Whitewater Cooks Cookbook Series by Shelley Adams. Saturday, June 27. 6:00-9:00 pm. $80.00 per person.
    Marianne Abraham: Nelson treasure, backcountry cook, recipe developer for Whitewater Cooks.
    Sharing ambience, flavours, ingredients, conversation, wine, laughter and of course recipes from mountain culture’s favourite cookbook. 

Eventbrite - Cooking Class @ The BOX

  • Prices do not include GST or gratuity.
  • Cooking Classes are not gluten and dairy free unless stated otherwise. Due to the Cooking Class format, substitutions cannot be made. Private cooking classes can be adapted to accommodate dietary restrictions.
  • Prices includes demo instruction, enjoyment of food created and welcome Prosecco. Classes include a meal with the exception of baking and cheese making classes.
  • There is an additional fee for online registration. To book directly: call (403 609 0482), email or in person.
  • Full payment must be made at the time of registration.
  • Space is limited. Advanced registration is required.
  • Wine and beer available for purchase.
  • Corkage fee of $15.00/bottle for those who want to bring their own vino.
  • Gift certificates available.
  • Payments are non-refundable. If you have to cancel send a friend on your behalf.
  • Don’t wait until the last minute to register. We require a minimum of 5 people to run a class. In the event of a class cancellation, participants will be fully refunded.

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2 thoughts on “Cooking Classes @ The BOX

  1. Pingback: Like to Cook? Or, Need to Learn How?? | Experience Canmore

  2. Pingback: George Bayne-The Chef | Paintbox Lodge

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