Cooking class experience — learning Nanaimo Bar properly

I took a cooking class specifically to learn how to make Nanaimo Bar correctly. The instructor explained why Quebec cheese curds is used the way it is — something I'd never understood from just eating it. The comforting and familiar result when you make it yourself is different.

poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. We learned how a Montreal poutinerie shapes the way this dish is eaten. The class ended with the meal and a glass of Molson Canadian. I've made it three times since and each time it improves. Highly recommend the cooking class approach.