Infuse the Essentials:
Your BBQ-Ready Condiment Class
Labour Day is the unofficial farewell to summer — grills fire up, friends gather, and the classics hit the table: burgers, dogs, and potato salad. But here’s the thing… those squeeze bottles of store-bought ketchup, mustard, and mayo? They don’t stand a chance against something you whip up from scratch — and infuse.
This class is all about giving your BBQ a serious glow-up. Chef Adam will show you how to craft three staple condiments — ketchup, mustard, and mayo — with a little infused twist. These aren’t just recipes, they’re secret weapons that turn any backyard cookout into a feast your guests will actually remember.
Ketchup, but Cooler
Sweet, tangy, and a little rebellious. Fries and burgers will never look at store-bought the same way again.
Mustard with a Kick
Sharp, bold, and just spicy enough to keep things interesting. Hot dogs, sausages, and sandwiches will thank you.
Mayo That Slays
Silky, smooth, and way more fun than plain old mayo. Spread it, dip it, or call it aioli when you want to sound fancy.
