Masterclasses

This year, festivalgoers will enjoy an immersive experience: chefs and producers will present their workshops directly in their workplace. An opportunity to go behind the scenes of the industry!

All week long. Very limited places.

Dominique Rioux

Dominique Rioux

Butcher’s Secrets

Butcher’s Secrets

Monday September 10 2018  -  6:00 PM to 9:00 PM
Le Gras Dur

After this workshop with butcher Dominique Rioux at Le Gras Dur restaurant, you won’t look at a pork loin the same way. Learn how to debone it, make cutlets and seasoned ground pork, and stuff, wrap and tie roulades. Thanks to these simple techniques, you will impress your guests during your next dinner party, in addition to optimizing your groceries!

$ 80 Sold Out
Food
Cheryl Johnson

Cheryl Johnson

Create your own salad!

Create your own salad!

Monday September 10 2018  -  6:00 PM to 7:00 PM
Foodchain

Go to the other side of the counter and learn how to create a salad in the style of the Foodchain restaurant. Chefs-owners Charles-Antoine Crête and Cheryl Johnson will show you how to transform vegetables and will reveal how they came to invent their crazy machine to feed people in such a healthy and quick way. Glass of wine included!

$ 50 Sold Out
Food
Emma Cardarelli

Emma Cardarelli

Italy from aperitif to dessert (in English)

Italy from aperitif to dessert (in English)

Monday September 10 2018  -  6:00 PM to 9:00 PM
Nora Gray

Emma Cardarelli, chef-owner of Nora Gray and Elena, has mastered the art of marrying simplicity and flavour, two key elements of Italian cuisine. She will teach you how to cook these dishes: insalata di zucchini crudo e mentuccia di giardino (raw zucchini and pennyroyal salad), tortellini alla ricotta di capra di casa e salsa pomodorini (homemade goat ricotta tortellini and cherry tomato sauce), frutta di Bosco e zabaglione di vino bianco (summer berries and white wine zabaglione). Alcohol included; wine pairings by Ryan Gray.

$ 195 Sold Out
Food
Marc-André Cyr

Marc-André Cyr

Wood-fired flatbreads

Wood-fired flatbreads

Monday September 10 2018  -  6:00 PM to 9:00 PM
Société des arts technologiques

Formally trained as a baker, founder of A Taste for Grain, Marc-André Cyr is passionate about grains, bread and good food. He will teach you how to make various flatbreads (pita, pizza and others), garnish them and bake them in a wood-fired oven that he will build specifically for YUL EAT Festival.

$ 100 Sold Out
Food
Wine Tasting

Wine Tasting

Tuesday September 11 2018  -  6:00 PM to 8:00 PM
Nestor

In the laidback atmosphere of neighbourhood bar Nestor, Colin Gravel from the Boires agency will introduce you to six wines, explaining the vinification methods and the grape varieties. Bites will also be served.

$ 30 Sold Out
Drink
Dominique Rioux

Dominique Rioux

Butcher’s Secrets

Butcher’s Secrets

Tuesday September 11 2018  -  6:00 PM to 9:00 PM
Le Gras Dur

After this workshop with butcher Dominique Rioux at Le Gras Dur restaurant, you won’t look at a pork loin the same way. Learn how to debone it, make cutlets and seasoned ground pork, and stuff, wrap and tie roulades. Thanks to these simple techniques, you will impress your guests during your next dinner party, in addition to optimizing your groceries!

$ 80 Sold Out
Food
Amanda Ray

Amanda Ray

Kevin Ramasawmy

Kevin Ramasawmy

The art of cooking Beef Wellington

The art of cooking Beef Wellington

Tuesday September 11 2018  -  6:00 PM to 10:30 PM
Bar George

Is Beef Wellington too difficult to cook at home? Not at all! This is what chefs Amanda Ray and Kevin Ramasawmy, who have made much more than one of those at Bar George, will show you, step by step. At the end of their master class, you will be ready to cook this traditional English recipe, and you’ll have enjoyed a three-course meal with us.

$ 120 Sold Out
Food
Boilermaker in the Spotlight

Boilermaker in the Spotlight

Wednesday September 12 2018  -  6:00 PM to 8:00 PM
Chez Baptiste (Mt-Royal)

In the company of a Jim Beam brand ambassador, you’ll enjoy 4 scotches paired with 4 beers, in the tradition of the boilermaker. You will learn more about Scotland’s legendary know-how when it comes to whisky, its different production regions, and tasting this popular spirit.

$ 30 Buy Now
Drink
Vincent Dion-Lavallée

Vincent Dion-Lavallée

Country Feast

Country Feast

Wednesday September 12 2018  -  6:00 PM to 9:00 PM
La Cabane d’à Côté

In a rustic, laid-back setting, chef Vincent Dion-Lavallée will teach you how to make a feast in his own way. On the menu: potato, cheddar and smoked oyster soup; bison and wild mushroom tartare; cauliflower steak and foie gras; whole trout in maple leafs parcel. Each dish will be accompanied by a glass of wine, and a sommelier will be present to explain the pairings.

$ 175 Sold Out
Food
Stéphanie Audet

Stéphanie Audet

Vegan wines and cheeses

Vegan wines and cheeses

Wednesday September 12 2018  -  6:00 PM to 8:30 PM
LOV

Discover the secret of 100% plant-based cheeses with LOV chef Stéphanie Audet and her accomplice, chef Sarah Karook. They will teach you how to make nut feta, seaweed blue cheese, smoked gouda, firm cheese, as well as cream cheese. You will be able to enjoy these vegan cheeses with a glass of natural wine.

$ 75 Sold Out
Food
Aliénor Clot

Aliénor Clot

Tarts 101

Tarts 101

Wednesday September 12 2018  -  6:00 PM to 9:00 PM
Rustique Pie Kitchen

In the company of Aliénor Clot, chef/baker at Rustique Pie Kitchen, discover how to make a tartlet from A to Z. Making the dough from scratch, using a dough sheeter, decorating a lemon meringue pie with a pastry bag, braiding the dough for an apple pie: several techniques you will be able to easily reuse at home. You can then bring the tartlets you have baked back home.

$ 75 Sold Out
Food
Derek Dammann

Derek Dammann

Derrick Reinhardt

Derrick Reinhardt

Italian classics (in English)

Italian classics (in English)

Wednesday September 12 2018  -  6:00 PM to 9:00 PM
McKiernan Luncheonette

Chefs Derek Dammann (Maison Publique) and Derrick Reinhardt, who are behind the new project of the Joe Beef group (McKiernan Luncheonette), will teach you the basics of some Italian classics. Upon your arrival, you will enjoy an aperitif and an antipasti platter. They will then demonstrate how to cook: meatballs, sausage, sauce, pappardelle, acidic Italian dressing, bitter salad, and panna cotta. You will then savour a delightful Sunday dinner. The cherry on the tiramisu: you will leave with all the recipes and techniques printed in a booklet!

$ 175 Sold Out
Food
Maurín Arellano

Maurín Arellano

Insects: They taste good, and they’re good for us

Insects: They taste good, and they’re good for us

Wednesday September 12 2018  -  6:30 PM to 9:30 PM
Centrale culinaire

Let insects surprise you and discover their benefits! Maurín Arellano, chef-owner of Maurín Arellano, local & seasonal caterer, welcomes you with a cocktail of gin and simple syrup made with insects. He will then show you how to cook delicious stuffed poblano peppers, in which you can incorporate the insect of your choice, and cereal bars with crickets. Yummy!

$ 80 Buy Now
Food
Mixology 101

Mixology 101

Sunday September 16 2018  -  4:00 PM to 6:00 PM
Chez Baptiste (Masson)

A seasoned mixologist will teach you all the little secrets and pro tips to mix cocktails at home. At the end of the workshop, you’ll be ready to impress your guests at your next party!

$ 30 Buy Now
Drink
Emilia Jamieson

Emilia Jamieson

Tasty vegan and gluten-free desserts

Tasty vegan and gluten-free desserts

Saturday October 20 2018  -  2:00 PM to 5:00 PM
Le Kitchen

Le Kitchen owner and baker Emilia Jamieson teaches you to prepare her favourite desserts, which will please everyone who has a sweet tooth, whether or not they have dietary restrictions! The menu will include four delicious classics that are gluten-free, vegan, Paleo and devoid of artificial sweetener: strawberry shortcake, raw banana cream pie, blueberry crisp (nut-free), and double chocolate cupcakes.

$ 80 Buy Now
Food