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.

  • Thai Food. Tuesday, April 7th. 6:00-9:00 pm. $70.00 per person. SOLD OUT!
    Sue Shih: Cook, owner of Sue Shih Wok and former vendor at the Banff Farmer’s Market.
    Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy. Enjoy! Summer salad rolls, green Thai chicken curry with jasmine/basmati rice, dessert sticky coconut rice with mango. Gluten, dairy free with vegetarian/vegan options.
  • Italian and French Fusion with sommelier wine pairings. Wednesday, April 8th. 6:00-9:00 pm. $120.00 per person. 1 Ticket Left!
    George Bayne: Paintbox Lodge private chef and owner of Canmore Organic.
    Jaz: Sommelier, owner of Canmore Wine Merchants.
    Bring on the Oh là là with these classic dishes. Buon Appetitio. Rich tastes and subtle nuances. L’escargots with bacon and garlic parsley butter served with toasted baguette, Pork Loin Porchetta stuffed with pesto, Wild mushroom and truffle risotto. Classic Vanilla bean Creme brûlée
  • Crazyweed Kitchen with sommelier led wine pairings. Thursday, April 9th. 6:00-9:00 pm. $120.00 per person. SOLD OUT!
    Eden Hrabec: Executive Sous Chef at the Crazyweed Kitchen. Won Gold Medal Plates in Calgary and people’s choice Nationally.
    Elisa Fioranzato: Crazyweed Sommelier.
    If Canmore had one last meal on earth, Crazyweed would be a packed house. With an eclectic approach to food and flavour combinations you wouldn’t dream of, this cooking class is an insiders peek into the art of food. Don’t miss this rare opportunity find out why so many of us have a crush on Crazyweed.
  • HANDS ON! Chocolate Making with Le Chocolatier. Friday, April 10th. 11:00-1:00 pm. $90.00 per person.
    John Spear: Chief Confectioner, Chocolate Dude and owner of Le Chocolatier.
    Le Chocolatier continually stretches the boundaries of creative chocolate making. Brand-new inventive confections are added each year to Le Chocolatier’s offering. “I don’t want to think outside the box,” John claims, “I want to recreate the box!”. Take home chocolate goodie bag that you made and pizza lunch included.
  • Mountain Mercato: Soups from the Motherland. Friday, April 10th. 6:00-9:00 pm. $70.00 per person.
    Elana Levin: Chef and owner of Mountain Mercato.
    Crimea may just be one of the best-kept culinary destination secrets around. Thanks to its geography, it has been a trade crossroads for millennia, settled by ancient Greeks, Circassians and successions of diverse ethnic groups. Russian cuisine never dominated as completely as it did other areas of the country. Instead, today you’ll find Russian flavours along with traditions from its neighbours. Enjoy recipes passed through generations, prepared from the heart and perfected by Russian born and truly Canmore soup mastermind, Elana Levin. Borscht, matzo ball soup and Shurpa (lamb soup from Crimea). Note: complimentary vodka to replace the Prosecco.
  • Canmore Cooks! with Marianne Abraham from the Whitewater Cooks Cookbook Series by Shelley Adams. Saturday, April 11pm. 6:00-9:00 pm. $70.00 per person. 1 Ticket Left!
    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. All from the new Book 4: Whitewater Cooks with Passion: Star Anise Duck Cones with Avocado Wasabi Sauce, Roasted Garlic Carrot and Cauliflower Soup, Fennel Sausage Risotto, Haricot Verts and Shaved Fennel on Spicy Greens with Toasted Hazelnut Dressing and Rosemary Sea Salt and Brownies with Herbed Chocolate Ganache.
  • Culinary Funk!  Sunday, April 12 pm. 6:00-9:00 pm. $90.00 per person.
    With Marianne Abraham from the Whitewater Cooks Cookbook Series by Shelley Adams. Music by Scott Cook and the Second Chances. 
    Marianne Abraham: Nelson treasure, backcountry cook, recipe developer for Whitewater Cooks.
    Scott Cook: Prairie balladeer and world-traveling songwriter with heart forever on sleeve.
    Think house concert with free flow of all your favourite appetizers from the Whitewater Cookbook Series. Pairing an extraordinary chef with an incredible songwriter, storytelling musician. What could be better? Note: this is not a cooking class.
  • Canmore Cooks! with Marianne Abraham from the Whitewater Cooks Cookbook Series by Shelley Adams. Monday, April 13th. 6:00-9:00 pm. $70.00 per person. SOLD OUT!
    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. All from the new Book 4: Whitewater Cooks with Passion: Star Anise Duck Cones with Avocado Wasabi Sauce, Roasted Garlic Carrot and Cauliflower Soup, Fennel Sausage Risotto, Haricot Verts and Shaved Fennel on Spicy Greens with Toasted Hazelnut Dressing and Rosemary Sea Salt and Brownies with Herbed Chocolate Ganache.
  • Canoeist Kitchen with wine pairings from Tinhorn Creek. Tuesday, April 14th. 6:00- 9:00 pm. $500.00 per person. 
    Haley Daniels: Canadian Champion for Canoe Slalom, Author of Canoeist Kitchen Cookbook.
    Bob and Barb Shaunessy: Owners of Tinhorn Vineyard.
    Click here: to register.
    Click here: for menu
    Fundraising event, Rocky Mountain feast and a once in a lifetime opportunity. Join the Olympic journey of Haley Daniels and get the insider athletic perspective of how the fuel you put into your body directly impacts performance. Athletic success is driven by passion and many years of hard work and dedication. Find out how these attributes correlate to culinary excellence and learn a few tricks to maintain a balanced nutrition.  All fund go directly to supporting the Haley’s dreams of a podium at the 2015 Toronto Pan American Games and beyond.
  • A Taste of Home: Cape Malay, South Africa meets Mt. Norquay Cliffhouse. Wednesday, April 15th. 6:00-9:00 pm. $70.00 per person.
    Morne Burger: Chef, executive chef at Mt. Norquay and the Cliffhouse. Former executive chef at the Maple Leaf Grille.
    Something special is cooking in yonder mountains. Bringing the aoili to the ski hill, Chef Morne is changing North American ski hill culinary culture one French fry at a time. Menu will be inspired by the day and rock your taste buds.
  • Indian Classics with Sommelier led wine pairings. Thursday, April 16th. 6:00-9:00 pm. $120.00 per person.
    George Bayne: Paintbox Lodge private chef and owner of Canmore Organic.
    Jaz: Sommelier, owner of Canmore Wine Merchants.
    Turn up the sizzle with a perinneal favorite. Chicken Korma, Lamb vindaloo(not for the faint of heart, Onion Bhajees, Pakoras, Fragrant and aromatic Saffron Basmati, Naan, Mango chutney, Minty Raiita.
  • 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. 
  • The Making of Kimchi. Saturday, May 16. 2:00-5:00. $70.00 per person.
    Val Andrews: culinary professional and owner of the Harvest Pantry.
    Pungent, spicy (not always) and delicious – kimchi will add a versatile bite and zing to your kitchen repertoire. Learn how to prepare kimchi and what foods can best be prepared as kimchi. Participants will help to prepare 2 kinds of kimchi, sample various types and learn various methods for incorporating this nutritious condiment into their home cooking menus and take home a jar! Note: This class does not include dinner.

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

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