Tourtière – a French Canadian meat pie – is a classic part of the Christmas Eve réveillon and New Year’s Eve meal in Québec. With lots or regional variations including beef, veal, wild game or even fish, the classic Montreal-style features a blend of pork and beef, mirepoix (finely chopped carrots, celery & onion), potatoes, and a traditional spice blend with hints of nutmeg, cloves and sage.
In this hands-on workshop, Chef Sonya Gammal, a tourtière aficionado with many years of experience will be leading you through her time-tested recipe. You’ll go through all the steps, from the organic flour pastry dough, to the vegetable and spice blend, to your choice of beef & pork or mushroom & lentil filling.
Participants will leave with recipe along with their own 9” tourtiere (4-6 servings) in a decorative window box with baking directions to take home to bake, freeze or gift. There will also be extra tourtières baked in class for everyone to sample.
Sonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path, working in restaurants, food incubators, and social enterprises. Sonya has taught a variety of workshops to kids, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen, allowing all participants to have fun and learn new skills.
COVID Safety protocols are in effect: Proof of vaccination is required, and participants will be asked to wear masks during the class.