|
Doreen
Pendgracs |
Business / Entrepreneurship Samples: Combine Fun, Learning and Fine Dining at the Hoekstra School of Cooking If you like good food and wine accompanied by a beautiful lakeside setting, you might want to check out the Hoekstra School of Cooking located just off Highway 9 in the tiny Interlake community of Sandy Hook.
But retirement wasn’t enough to keep this young and vibrant couple busy enough, so last December, they began offering cooking classes from their stunning lakefront property in Sandy Hook. “We put up a brochure in Gimli, advertising a fondue class and it was a huge success,” says Cathie. “We then tried a Mardi gras (New Orleans/Cajun) class and it went over well also.” Now, in addition to fondue and Cajun-style cooking, the couple offers courses in various cuisines such as Italian, Greek, Oriental, Thai, and others. “This is an off-site catering extension to the Melting Pot,” says Fokke, a self-taught, certified Red Seal Chef. “Our son and his wife now run the restaurants and Cathie and I teach cooking classes to individuals and for government.” Cathie and Fokke teach the “Food Safe” course for the City of Winnipeg as well as courses for Manitoba’s tourism industry. In 1972, Fokke came from his native land of Holland to Winnipeg, where he met Cathie. The couple worked at various establishments in the city before launching their own business in 1982. “We opened The Fork Fondue Bistro in 1982 and added the Cork Lounge in 1986,” says Fokke. “Three years ago, we bought our house in Sandy Hook. It was originally built as a cottage in 1906. A major upgrade and extension was done in 1975, and we’ve now done some renovations of our own, including the extension of our patio, so that guests can dine outdoors in the summer.” Most of the guests who come to the Hoekstra School of Cooking are from the Interlake area, but there are a growing number of Winnipeg residents and Lake Winnipeg cottage owners who have heard about the school as well. “We attended the Greek cooking class with a group of friends in October,” says Kathy Matwee, a resident of Selkirk. “My only complaint was that we went with a group of 14 people, so we had to be split into two groups when eating. The optimum size would be a group of 10 as that would have put us all at one table. But the food was tasty and easy to make. And the wine selections were nice and it was interesting to sample wines we had not tried before. I would definitely go again.” “Most of our customers are repeat business,” says Cathie. “We have regulars who have attended many of our classes, and we’re pleased when we hear that they’re actually trying the recipes at home.” When you attend the classes, you are given a recipe booklet containing each of the dishes you will prepare that evening, as well as a listing of the wines paired with each course. Wine selections are made by De Luca’s Fine Wines Inc.. of Winnipeg and are generally in the moderate price range. (Prices are included on the wine description sheet in the event you wish to purchase them at a later date.) “We start off with a glass of wine during the get-acquainted period,” says Cathie. “We then begin with the appetizer course, accompanied by the wine and its description. And as you can see, our open kitchen concept helps increase the social aspect of dining.” Classes at the Hoekstra School of Cooking provide a relaxed atmosphere that allows private groups to socialize throughout the evening. “We’re getting groups such as retirement parties, Red Hat parties, and all sorts of special occasion get-togethers. That’s why we’ve extended our hours during November and December – in order to accommodate Christmas gatherings.” But you don’t have to come as part of a group. You can come alone or as a couple and then be paired with others who have signed up for the same course. Classes are generally 10-15 people. If you eat in the sunroom, you’ll have the pleasure of relaxing on colourful Mexican wood chairs while surrounded by luscious greenery. Eating in the dining room has you seated at a more traditional dining table adjacent to the kitchen, but the areas are side-by-side and both offer a cozy atmosphere and wonderful views of the lake. You’ll find the Hoekstras at 9 Fifteenth Avenue in Sandy Hook. Call (204) 642-1341 or e-mail hoekstra@mts.net for more information or to book a class. No prior cooking knowledge is required on arrival, but you’ll be guaranteed to have some when you leave. Classes last 3-3 ½ hours and cost $40 for a four-course meal with wine pairings.
|
||
|
Fokke and Cathie
Hoekstra are known to many as the owners of the Fork & Cork
Fondue Restaurant on Sherbrook Street in Winnipeg (which changed its
name to The Melting Pot in 1999.) The couple also owned the Glass Onion
Café in the Exchange District of Winnipeg until last year, when
they retired.