Fill a quiet night with people who came for the food
We bring 15 of our members into your room. Your chef teaches them one dish from your menu. They cook it, then stay and eat and drink.
You never write us a cheque. You're paid per head from ticket sales, and the bar is yours.
Start a conversation
Who we'd bring
- Sells out in
- 2 days
- Repeat members
- 50+
- Subscribers
- 400
- Newsletter opens
- 50–70%
A free monthly cookbook club, running since 2025 at Jrew's on Niagara. Everyone who comes cooks. 35 seats, sold out every month, and the waitlist gets longer rather than shorter.
How the night runs
Guests arrive and get a drink. Your chef introduces the dish and demonstrates. Everyone cooks in three small groups. Then they sit down and eat what they made, alongside the rest of your menu.
About three hours. You'd know better than us how long the cooking part takes, and that is one of the first things we'd ask you.
What each side brings
You
- A night you're open and quiet
- A cook to lead the dish
- Ingredients for the agreed headcount
- Space for three small groups, plus sink and oven access
- Your usual service for the meal afterwards
Us
- The guests, from our own community
- All promotion: newsletter, Instagram, WhatsApp
- Ticketing, sign-ups and payment handling
- Headcount, dietary flags and allergy notes in advance
- Both of us on site for the evening
The money
Tell us what a set menu for 15 costs you per person, and we build the ticket around it. Hands-on classes in Toronto run $85–150 a head. We'd sit below that.
- Paid on confirmed headcount, 10 days out. If someone pays and doesn't show, you're still paid for them.
- Tickets are non-refundable but transferable, so your count holds.
- The bar is 100% yours. We take no share of drinks.
- We keep a small fixed amount that doesn't scale with the ticket price.
- The two of us cook alongside everyone else, so the headcount is 17 rather than 15.
Confirming the date
We'd confirm about four weeks ahead and hold ticket sales until then, so an early change costs nobody anything.
Once tickets are live we'd ask that the date is firm. If something unavoidable comes up on either side, we'd reschedule rather than cancel, so nobody who bought a ticket loses out.
Things we'd work out with you
We'd rather raise these now than discover them on the night.
- Insurance
- Whether your policy covers non-staff in the kitchen, or whether we take out event coverage. We're happy to arrange that.
- Public Health
- You hold the licence, so we'd follow your read on what your inspector is comfortable with.
- The space
- We'd like to visit before agreeing anything.
- The dish
- Which one, whether your chef is paid separately for teaching, and whether you're happy for guests to take the recipe home.
- Drinks
- During the cooking or after.
- Cleanup and leftovers
- Who handles which.
What you get afterwards
- A written recap on our site with photographs, naming you
- Coverage in our newsletter and on Instagram, before and after
- Fifteen people who spent three hours in your kitchen and will tell people where they went
Talk to us
We reply within two days. Next step is half an hour in your room, no commitment.
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