Some people travel halfway around the world for the perfect croissant. Alex is one of them. But you can learn to make exceptional pastries in your own kitchen—good butter and patience required.
Laminated dough is all about technique. In a class of just six, you'll get the guidance to skip years of trial and error. We'll start a dough together and fold it throughout the class, working with ready-made batches so you can practice multiple techniques and bake both sweet and savory pastries.
You'll leave with fresh pastries, a ready-to-bake dough for tomorrow's breakfast, and the skills to keep practicing.
Location: The Greene’s House at The Cape
Time: 10 AM - 2 PM
A note on tips: We've factored fair compensation into our pricing, so we don't accept tips. If you'd like to share your experience, we'd love a review instead.
A note on local pricing: The people of Newfoundland and Labrador make these experiences memorable. Your stories, your culture, the way you've shaped this place—it all matters. Local pricing is how we say thank you.
Spend an afternoon with Alex learning the cooking traditions she picked up across Italy. Fresh pappardelle with wild mushroom ragu. Cheese-filled tortellini. Herb-laced sheets with lemon. Each dish connects back to the kitchens and people who taught her.
In a class of just six, we'll roll up our sleeves, pour some wine, and work at an Italian pace—relaxed, unhurried. By the time you're covered in flour and surrounded by fresh noodles, you'll understand why pasta is Alex's meditation.
Gather around the table to enjoy your meal with fresh focaccia for sopping up every bit of sauce. You'll leave with techniques, recipes, and stories from kitchens across Italy.
Location: The Greene’s House at The Cape
Time: 2 PM - 6 PM
A note on tips: We've factored fair compensation into our pricing, so we don't accept tips. If you'd like to share your experience, we'd love a review instead.
A note on local pricing: The people of Newfoundland and Labrador make these experiences memorable. Your stories, your culture, the way you've shaped this place—it all matters. Local pricing is how we say thank you.
Newfoundland holds 15 million acres of forest, plus barrens, beaches, and wild edges. At The Cape, we see menus in this landscape. Wild mushrooms becoming pasta. Juniper smoking fresh partridge. Sea greens from the shore meeting game from the woods. We spend spring, summer, and fall preserving so guests can taste the wild year-round.
You'll gather around our locally made table with soon to be friends. Seven courses, each following Newfoundland's ingredients from forest, shore, and sea – all of them carrying stories of where they came from.
Wine pairings feature bottles from producers doing work worth paying attention to, each one chosen to complement the dish.
Location: The Greene’s House at The Cape
Time: 6 PM - 10 PM
A note on tips: We've factored fair compensation into our pricing, so we don't accept tips. If you'd like to share your experience, we'd love a review instead.
A note on local pricing: The people of Newfoundland and Labrador make these experiences memorable. Your stories, your culture, the way you've shaped this place—it all matters. Local pricing is how we say thank you.
Keith Tylers has spent his career making wine in Prince Edward County. He joined Closson Chase's vineyard team in 2003—the first year the estate vines produced fruit. In 2004, he pressed 100 kg of chardonnay for his first official harvest. That first barrel showed him what the County could do.
He spent the next decade learning each vineyard's character and became Head Winemaker in 2015. Keith's approach is simple: capture what the land grows.
Join Keith at our table for five courses designed to highlight the style of his wines.
Transportation is included!We pick you up in downtown St. John's and drive you home after dinner.
Dinner location: The Greene's House at The Cape
Date: February 28th
Pickup time in St. John’s: 5 PM (Location will be emailed to you prior to event)
Dinner time: 6 PM - 10 PM
Return to St. John’s: 11 PM (Drop-off location will be the same as pickup)
A note on tips: We've factored fair compensation into our pricing, so we don't accept tips. If you'd like to share your experience, we'd love a review instead.
A note on local pricing: The people of Newfoundland and Labrador make these experiences memorable. Your stories, your culture, the way you've shaped this place—it all matters. Local pricing is how we say thank you.
This is a 19+ event. You may be asked to show a valid government-issued photo ID upon arrival.