Looking for some inspiration in your kitchen? Looking for a fun activity to do with the family? Look no further! The Lake Louise Ski Resort's Executive Chef, Amedeo Vallati is bringing you a virtual cooking class, right in the comfort of your home! Every Thursday we will post the shopping list of the ingredients you will need, followed by the video demonstration on Sunday.
Make your own Sunday dinner: Bison Arancini!
It's easier than you think! This class will teach you how to make this signature dish from our Whitehorn Bistro. If you don't feel like grocery shopping, you can order the ingredient package from us too!
How to Participate
- Prior to Sunday, go shopping for the ingredients, listed below.
- Optional: you can also order the ingredient package from us if you don’t have time to go shopping! Price is $20 + GST.
- On Sunday July 5th, the video will be available below at 4:00pm.
- Follow the video to make the perfect Sunday dinner!
View the Ingredients Required for the Sunday Dinner here.
Cooking Class Video
A link to the cooking video will be available here, Sunday, July 5th, 2020.
How to Make Pizza:
How to Make Sushi:
How to Make Cheese Fondue:
How to Make Burgers & BBQ Boar:
How to Make Bison Arancini:
Executive ChefAmedeo Vallati
Amedeo joined the Lake Louise Ski Resort team on January 26th, 2020. He brings over 20 years of professional culinary experience to his position as Executive Chef. He has a Masters in Italian Cooking, holds a Certified Chef de Cuisine designation and is a member of the Canadian Culinary Federation. His career highlights include owning fine dining restaurants, placing 2nd in the 2006 Top Chef Montreal, was featured in Flaveurs Magazine and has been a featured guest on cooking segments on CTV.
Executive Sous ChefDavid Acero
David has been working for the Lake Louise Ski Resort since 2013 and during his tenure has been instrumental in the development and success of Whitehorn Bistro. David has worked in various culinary positions in Colombia, Australia and Canada, including Chef de Partie, Sous Chef and most recently Chef de Cuisine. He completed his culinary training at Le Cordon Bleu Arts Institute in Sydney Australia and has recently commenced studies to achieve his Certified Chef de Cuisine designation through SAIT.