Meeting point is Gray Olive Cafeteria - 4190 Hastings Street, Burnaby, BC V5C 2J4; follow the booking confirmation for exact arrival time.

Are dietary restrictions accommodated?

The class uses lamb (beef substitute available) and smoked salmon; contact the operator via the referral link to request alternatives or note allergies before booking.

Do I need prior cooking experience?

No advanced skills are required—basic knife comfort helps, but the class is designed for cooks of varied experience.

What’s included with the class?

This is a fully hands-on experience: you make and then eat what you prepare; takeout boxes are provided for leftovers.

St Patrick's Day Cooking Class in Burnaby: Soda Bread, Boxty & Irish Stew | Cooking Class | Workshop

Q: What’s the cancellation policy?

Once booked all class cancelations receive credit for future class, however ABSOLUTELY NO CREDIT GIVEN WITHIN 72 HOURS OF CLASS STARTING.

At Gray Olive Cafeteria - 4190 Hastings Street, Burnaby, BC V5C 2J4, the St Patricks Day Cooking Class turns an afternoon into a hands-on education in Irish comfort food. Located in Burnaby, British Columbia, this 2.5-hour session walks students through leek and potato soup, house-baked soda bread, boxty potato pancakes with smoked salmon, and a hearty Irish stew made with lamb (beef available by request). Led by a chef who studied at Dublin College, the workshop emphasizes technique and seasonal flavor, teaching simple methods that translate easily to home kitchens. Instead of observing, you participate: kneading soda bread, reducing leek and potato into a silky soup, griddling boxty until edges caramelize, and building a stew that simmers to comfort-food depth. Boxty is the class’s signature: an Irish potato pancake with a texture both crisp and creamy that pairs unexpectedly well with smoked salmon, offering a Pacific Coast counterpoint to traditional country fare. Soda bread teaches quick-yeast and acid chemistry—no proofing time, just technique and heat—and students bake loaves in-house to take home or share at the communal table. This class sits comfortably in Burnaby’s active food scene and pairs neatly with a day outdoors. After a morning on trails like Burnaby Mountain or an afternoon at Deer Lake, the hands-on format offers a warm, social way to reset and refuel. The setting leans practical—workstations, communal dining, and a chef’s clear voice—so the learning is efficient and the results immediate. Practical details matter: the class runs about 2.5 hours; minimum age is 19; and the cancellation policy notes that once booked all class cancelations receive credit for future class, however ABSOLUTELY NO CREDIT GIVEN WITHIN 72 HOURS OF CLASS STARTING. The experience is fully hands-on, attendees eat what they make, and takeout boxes are provided for leftovers. Bring comfortable, closed-toe shoes and an appetite; no advanced skills are required, though basic knife comfort helps. Cookers and curious travelers alike will leave with practical recipes and a few techniques that make Irish cooking approachable year-round. Whether you want to upgrade your St. Patrick’s Day spread, learn a new bread method, or enjoy a convivial downtown Burnaby evening, this class offers clear instruction, hands-on practice, and a substantial meal to carry home. Participants often trade tips at the table—on everything from how to coax lift from quick breads to where to source waxy potatoes and smoked seafood in Metro Vancouver. For visitors, pairing the class with a walk through the nearby Riverway or a cider tasting in a local pub makes for a full-weather day. The hands-on nature means technique sinks in: you’ll return to your own kitchen with recipes printed, practical notes from the chef, and a portion to share with others.