Pack the Cooler: Batch Cooking for the Cottage

Cottage season should mean more time on the dock and less time standing over a stove, and this class is going to make that happen.

At The Culinary Studio, Jody and Kirstie have spent 15 years entertaining and educating home cooks about food. Two Red Seal chefs. Every class.

Friday July 17th | 12:00 pm EST*

This virtual batch cooking class for cottage season is built around one idea: do the work at home so the weekend takes care of itself. Three recipes, all designed to travel, all built to impress without any effort once you get there.

The freezer marinated chicken thighs are where Jody and Kirstie will spend real time. You will learn how marinating proteins before freezing actually deepens flavour as they thaw, which cuts your cottage prep to zero and puts perfectly seasoned chicken on the grill the moment you arrive. Understanding the science behind it means you will use this technique all summer.

The jarred pasta salad is the kind of thing people ask you for the recipe on. You will build a jar packed with pickled vegetables, marinated feta, and bold flavour that travels beautifully. At the cottage, you pour it over cooked pasta, stir, and serve. That is the whole job.

The cheeseburger dip rounds out the cooler. Think of the viral chicken wing dip format but built around all the flavours of a classic cheeseburger. Served with chips or crostini, it disappears fast and takes almost nothing to pull together.

Pack the cooler on Thursday. Eat well all weekend.

Join us live or cook along with the recording whenever it suits your schedule.

Recipes covered (serves 4)
Marinated Chicken Thighs
Jarred Pasta Salad with Pickled Vegetables and Marinated Feta
Cheeseburger Dip with Chips or Crostini

Spend the lunch hour and prep your weekend with two Red Seal chefs, a full recording, and every recipe sent to your inbox.

Join the Live Online Class: $30 (shop yourself) 
Add the Ingredients: + $125 (serves 4 generously, at the cottage!)

*the class recording & recipes will be sent to your inbox 4-5 hours post-class to cook on your own time.