Demonstration class to learn tips to make this popular party snack. Bring a container to take some home! There will be dairy and gluten free options, but class is not guaranteed to be dairy or gluten free.
March 23
$25
Kitchen
Min 4 / Max 12
Lori Champagne
I will give a talk and have samples of main spice blends from around the world, how they are used and why. We will travel from West Africa, India, Mexico, to Canada and Turkey. We can keep the discussion open to questions in this session.
Handout with recipes and samples included.
March 30
$30
Main Room
Nicole Phillipchuk
No experience required.
Let’s make a variety of treats for your Easter celebration – dipped pretzel sticks, Rice Krispie mini egg nests, fun mini cupcakes, chocolate chip cookies with mini eggs, sponge toffee… In addition to preparing the goodies, we will discuss display techniques for your charSWEETerie board. Proper storage will also be discussed during the class. Although there are some gluten-free and dairy-free options, others will have one or both of these.
This is a standing class; so, please wear comfortable shoes. Bring an apron & pen(cil).
March 30
$55
Kitchen
Min 6 / Max 10
Angela Friesen
In this class you will learn 3 different knots and will create a macrame wreath of your choice.
April 20
$35
Main room
Ame Kafor
Come and learn the art of making processed jam from fresh berries. We will cover things like how to prepare the fruit, cook the jam and then properly process your jars. Proper processing practices will be covered so your creations can be stored for over a year on the shelf.
Each participant will take home about 3 jars. Homemade jam tastes so much better then store-bought equivalents and I will supply charts to help you use other fruits as well. Please bring an apron to protect from spills, all other supplies will be provided. Fresh jam and croissants will be served during the class.
April 20
$25
Kitchen
Min 3 / Max 9
Lori Rabey
Reflexology is an alternative healing therapy that works on the premise that your feet are a small anatomical map of your body. It is a method of acupressure which activates your body whilst working on specific points and zones of the foot that respond to different parts of your body. The benefits include dynamic healing, relaxation, stress release, revitalizing energy, clearing congestion and cleansing the body of toxins and improving circulation. 9:15am start time
April 20, 27
$60
Spa Room 9:15 am – 10:45 am
Max 1
Vicky Duffner
This looks more complicated than it actually is. We begin by stitching our center made up of Superduo (2 hole) beads and seedbeads. Then, we are going to glue our piece into a metal setting with a rhinestone chain edging. A neck cord is included so that you have a finished necklace.
April 27
$28
Main room
Angie & Pat
We will be hands on making fermented ketchup, mustard and relish. We will talk about other fermented condiments you can make like mayo, salsa, honey fermented garlic and one or two others.
Everyone will go home with ketchup and mustard. I will touch on different ways to use different starters to ferment each one. Handout with recipes included.
April 27
$30
Kitchen
Min 3 / Max 10
Nicole Philipchuk
This will be another hands-on class following the Fermented Condiments class on April 27.
We will look at how to use your ferments in recipes like main dishes, salads, drinks and more.
We will do 2-3 quick recipes to try and take home any leftovers.
Handout with recipes included.
May 4
$30
Kitchen
Min 3 / Max 10
Nicole Philipchuk
Our in-house reflexologist will share information on reflexology and its benefits. Lots of great information for all.
May 4
$25
Main room
Min 4
Vicky Duffner