Cooking Class: Fresh Seafood Dinner

In this hands-on cooking class with Chef Joseph, you'll learn how to prepare a variety of seafood dishes using fresh fish and organic ingredients. Some of the recipes you can look forward to making include a simple and fresh tomato and mozzarella salad with basil and extra virgin olive oil and savory seared sea bream with fregola sarda, calamari and homemade fish broth. Satisfy your sweet tooth by learning how to create tart red wine marinated strawberries lightly sprinkled with cinnamon and brown sugar. 


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Fresh Tomato and Mozzarella Salad
With basil and extra virgin olive oil


Seared Sea Bream With Fregola Sarda
With calamari and homemade fish broth


Red Wine Marinated Strawberries
With cinnamon and brown sugar

  • Minimum Guests 2
  • Maximum Guests 8
  • Event Duration 3 hours
  • Activity Level
  • LabelsCouples, Group, Date Night, Mediterranean, Pescatarian

Classpop! guest reviews for other experiences with Chef Joseph

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Kira

25 Feb 2022

The food was amazing!!!!!! We are still eating and converting an hour after the class! Did this for my 40th Birthday and family reunion! Highly Recommend!

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Jodi

02 Jan 2022

Chef Joseph was great and the raviolis turned out amazing!

Guest reviews for Chef Joseph

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Brittany O.

21 Feb 2021

Chef Joseph’s class was great! Super easy to follow and gives great tips along the way.

CAD $ 139 Per person

all-inclusive: 3-hour class, meal and taxes.


This class does not have any dates.

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Meet your chef

Chef Joseph
Chef Joseph Verified chef

New chef


Chef Joseph is a chef and cooking instructor with over ten years of professional experience. Since graduating from culinary school, he has held a number of impressive roles including working at the Ritz Paris' cooking school and preparing food for a number of notable people including Laurent Perrier and the Michelin family. Chef Joseph is known for his personable, hands-on cooking classes in which he passes his extensive knowledge along to his students.

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Event location: Toronto

Chef’s Place

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