Christmas Brunch Cooking Event

  • Dec. 14, 2022
  • 10:00 AM – 12:00 PM
  • WebEx

Join NAIT Corporate & Continuing Education's Holiday Cooking Class

Tis the season for brunch!  Get your groceries, dust off your apron, and pour a glass of eggnog. NAIT's Maynard Kolskog, Research Chef at the Centre for Culinary Innovation will be your host.  This interactive event will feature a 3 course meal and a seasonal cocktail (or mocktail). This event will be approximately 2 hours and will be hosted virtually. 

Host: Maynard Kolskog

Date: December 14, 2022

Time: 10:00 AM – 12:00 PM MST

Location: Webex / Virtual

Cost: Free

Register for the Holiday Cooking Class

Please RSVP for the event by December 13, 2022. 

Register on WebEx

Chef Maynard Kolskog smiling at the camera while holding a bowl of berry oatmeal

About Maynard

Maynard has been a chef and culinary instructor for nearly 40 years, including 18 years instructing at NAIT. After developing curriculum and teaching molecular gastronomy, he became interested in applied research, receiving his Certified Research Chef (CRC®) designation in March 2017. Maynard’s projects focus mainly on plant-based food development including ice cream, pasta, baked goods, fermented oat cheese, oat miso and meat analogues.

Maynard's Brunch Menu

  • Turkey Schnitzel

  • Spaetzle

  • Pan Sauce

  • Chili Brussel Sprouts

  • Spice Apple Calfoutis

  • Cocktail/Mocktail: Sage Sunrise (created by Mitch McCaskill – Culinary Operations Manager)

Equipment List

Turkey Schnitzel

  • Three shallow bowls for breading
  • Fork
  • Large bottom frying pan
  • Cookie sheet
  • Tongs or flipper

Spaetzle

  • Mixing bowl
  • Whisk
  • Large pot
  • Colander with large holes or spaetzle maker (for making the spaetzle)
  • Rubber spatula
  • Colander with small holes or strainer (for draining the spaetzle)
  • Baking dish

Pan Sauce

  • Cutting board
  • French Knife
  • Peeler
  • Sauce pan
  • Whisk
  • Wooden spoon

Chili Brussel Sprouts

  • Paring knife
  • Baking dish

Spiced Apple Clafoutis

  • Mixing bowl
  • Pie pan
  • Frying pan
  • Paring knife
  • Whisk

Grocery List

  • Sliced turkey breast
  • All purpose flour 
  • Panko crumbs 
  • Eggs (11)
  • Chicken stock (1L)
  • Onion (1)
  • Celery (1 rib)
  • Carrot (1)
  • Brussel sprouts (2lbs)
  • Sweet chili sauce
  • Sriracha
  • Apples (2)
  • Sugar
  • Vanilla extract
  • Milk (1L)
  • Butter (1 stick)
  • Vegetable oil
  • Salt and pepper 
  • Cinnamon
  • Nutmeg

Cocktail List

  • Shaker Tin + Bar Strainer + Bar Muddler
  • Cosmo glass (or any Martini glass)
  • Casamigos Reposado Tequila
  • Absolut Citron Vodka (or any lemon vodka)
  • Lemon Juice 500mL (add to boiling water 1:1 ratio and add 10 sage leaves, steep then strain and let cool for 2 hours minimum)
  • Bolivian Sea Salt (Pink)
  • Ice
  • Lemon (cut into wedges)
  • Sage
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