Get Set for the Holidays with The Gourmet Warehouse.
TICKETS $79 (+TAX)
CALLEBAUT
Great for ganaches and moulding medium-sized to bigger hollow figures.Milk chocolate recipe n° C823 is the less fluid variety of Callebaut®'s iconic 823 milk chocolate. It stands out with its...
CALLEBAUT
Based on the iconic 811, yet less fluid.Recipe n° D811 is the less fluid recipe of the 811, and has the same intense cocoa body smoothened by its perfectly balanced sweetness and a touch of...
DOMENICA FIORE
Millefiori Honey - Mild and sweetDerived from the Italian for “thousand flowers,” Millefiori honey is made exclusively with nectar from organic wildflowers growing in the sun-drenched...
CALLEBAUT
Recipe N° 70-30-38When dark and intense is what you're looking for.Recipe n° 70-30-38 is one of the dark chocolates that is favoured by many chefs and chocolatiers all over the world. It has...
LA MADIA REGALE
Truffle seasoning (Tuber aestivum Vitt.) combining the purity of sea salt with the fragrance of truffle. Add to your dishes to have a very special taste!- No cooking is needed, it may be used...
CALLEBAUT
Ideal for moulding big hollow figures and ganaches.Recipe n° CW2 is based on one of Callebaut®'s classic white chocolates – the W2, yet contains about 3% less cocoa butter and milk fat...
WILTON
Get creative with your pie crusts when you use this silicone mold. Includes 6 cavities of different rope and braided textures in various sizes.- Create impressive pie crust designs with this silicone...
Join Butcher Sebastian Cortez for a HANDS-ON sausage-making workshop and leave with a batch of your own hand-made artisan sausages!
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Join cookbook author Susan Volland and learn how to wield a hot skillet with authority. You will learn how adaptable a few techniques can be, taking your everyday meals to the next level.
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Join Paula Maddison as she shows that making your own cheese is easy! In this demonstration class, Paula will show you how to create some delicious dips, spreads and holiday appetizers.
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