Cooking Class: Gluten Free Ethnic Fusion Cuisine
Join Chef Rishika in this hands-on cooking class to learn how to blend together Portuguese, African, French and Spanish cuisines for delicious gluten-free ethnic fusion recipes. In addition to sharing tricks for gluten-free cooking, Chef Rishika will also offer easy substitutions to make the meal vegetarian-friendly. You can look forward to enjoying a light and fresh herb salad tossed in a sweet and sour dressing alongside smoked chicken breast as well as a creamy mushroom soup. For your main course, you'll prepare a spicy cauliflower steak served with creamy spinach, coconut curry sauce, roasted chickpeas and cilantro. Your gluten-free global food tour will end with a decadent crème caramel for dessert.
Herb Salad With Smoked Chicken Breast
With naval orange slices, Nuoc Cham dressing, pecans and feta
Cream of Mushroom Soup
With gluten free tapioca crisps
Roasted Cauliflower Steak
With creamy spinach, coconut curry sauce, roasted chickpeas and cilantro
With vanilla ice cream, sugar crisps, seasonal fruits and chopped nuts
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 3 hours
- Activity Level
- LabelsCouples, Gluten Free, Fusion, Date Night, Holiday, Mother's Day
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Classpop! guest reviews for other experiences with Chef Rishika
17 Sep 2022
We loved it! It was a fun experience and the dips were delicious.
22 Jun 2022
She helped me make a better dough and gave me confidence to make this dish. She has a different idea of what the dish should look like compared to me, but it still tasted good and I was introduced to brand new spices I've never used before.
13 Jun 2022
Very good and informative, answered questions promptly and willing to go back to trouble spots
CAD $ 129 Per person
all-inclusive: 3-hour class, meal and taxes.
Event location: Toronto
Exact location is provided after booking.
Meet your chef
Chef Rishika is a passionate and experienced chef and cooking instructor with a degree in culinary arts and longstanding cooking experience. Her professional background includes working as a chef at a number of five-star hotels, providing her with a diverse and refined approach to cooking. In addition to standard savory fare, she specializes in baking and breadmaking and loves to pass along this knowledge to her students.
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