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.
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Tourtière Drop
Additional frozen pies are available for purchase ($32) for pickup on THU Dec 18, 3-6pm.
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Sonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends
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Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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