Posts Tagged ‘Cooking Classes’

Festival of Chocolate Vancouver Oct 15-Nov 10

October 14th, 2011 admin

Chocolate Events multiply like Rabbits… No, it’s not Easter, and no chocolate bunnies in sight at this time, however the Fall Festival of Chocolate, showcasing local chocolatiers, artisan chocolates, pastry chefs, bakeries, wines, beers, whiskeys – well, all things chocolate and all things that pair with chocolate, keeps multiplying.

The magical mystery of cacao and chocolate is explored through seminars and pairings, held at local chocolate shops, wineries, breweries, restaurants, cafes, and bakeries.

Join the Festival of Chocolates for events held from October 15 through to November 10, across the Lower Mainland of British Columbia. Awesome events to experience!

Chef Alessandra Quaglia and Chef Jean-Francis Quaglia expand outside the chocolate box with Chocolate and Salsa – the Dance, not the condiment. On November 2, 2011, at Provence Marinaside, Vancouver. Chefs pair these delicious appetizers with three wines: Cocao and Coffee Braised Shortribs, Cocao Butter & Espelette Seared Scallops and a Duck Confit with a Cocao Nib vinaigrette. Following this, a chef’s demo (and tasting!) of mini pot-du-crème shots. To end, a Salsa Dance Lesson, with Ivan from dance4u.ca. Chef Alessandra says “There is nothing better than being able to combine my two passions – cooking and dancing. Thank you, Festival of Chocolate.”

Moving south to White Rock, the Ocean Park Village Pub, and Dione’s Chocolates of Crescent Beach pair up for an evening of fine wines and fabulous chocolates – at only $28 per person for 5 wines, 5 chocolates, and a chocolate infused Village Pub specialty coffee; this is one event that is not to be missed! Dione Costanzo, Dione’s Chocolates, loves the pairing of hand rolled lemon chocolate truffles with a Lindeman’s Shiraz.

Moving east to Port Moody, Rubens Chocolate host Chocolate High Teas and Chocolate Fondue – an amazing menu, filled with Belgian Chocolate – and family friendly. The Rubens Chocolate Bistro in Port Moody is delightful, the gelato delicious, and the chocolate fondue delectable. Peter Paul Rubens would be pleased.

Moving west to Wellbrook Winery in Delta, wines, chocolates, and chocolate blueberry infused appetizers are the theme of these events. Chef is pairing lamb, venison, and scallops in the test kitchen. Only $28 per person, another delicious few evenings with chefs, wine, chocolate and chocolate influenced foods.

Sinfully The Best Chocolates, in Steveston, is offering complimentary samples every day throughout the Festival. Owner Cathy Cheung says “The Goats cheese and chocolate truffle was inspired by Donahue’s Cheese, Chocolate and Champagne Tasting Seminar in 2010.” The lemon mousse truffle is sinfully luscious. Cathy Cheung, owner, Sinfully The Best, Steveston, says: “The Festival of Chocolate inspired us to create, bake, test, try and finally open our own artisan chocolate shop here in Steveston. We use fresh local fruit, and have regulars popping in every day to taste our newest creations.”

Hundreds of chocolate events and locations over the course of the Fall Festival of Chocolate – including chocolate spa treatments, chocolate romance and chocolate pairings galore. Festival Director Dawn Donahue says: ”There are no limits to the use and enjoyment of chocolate – the unsung hero of the pastry chef, the baker, the home cook, and kids treats – the sinfully delicious small indulgences that have proven to be a healthy part of everyday life.”

For a full listing of chocolate events for 2011 www.festivalofchocolate.ca

Posted in Chocolate, Latest Tags: , , , , , 1 Comment »

LA BELLE AUBERGE

May 19th, 2011 admin

 

4856 48 Avenue, Ladner, BC

Tel: 604-946-7717

Web: http://www.labelleauberge.com/

Twitter: @labelleauberge

Advice: Closed Sunday and Monday. Check their website for cooking classes on offer.

I have always longed to visit La Belle Auberge known as one of the top restaurants in this area if not the country. Chef Bruno Marti founded this restaurant over 31 years ago and is still serving fine French cuisine to this day. While I was in to interview Chef Bruno Marti, I was also treated to a wonderful meal in his dining room along with a walk through the kitchen to meet the other chefs including Chef Tobias Macdonald who is one of the masters of the kitchen.

House cured and Smoked Salmon

Pan Seared Crab Cake

Prawns in a veloute

Roasted Chicken

Frozen Grand Marnier Souffle

To start I had the House cured and Smoked Salmon to tempt my palate, the next dish was the Pan Seared Crab Cake which was then followed by the delectable Prawns in a Veloute. The next course was the delicious Roasted Chicken with an enormous selection of spring vegetables and potatoes. To finish this outstanding meal, the last course Frozen Grand Marnier Souffle!

The dining room is exquisite and classy, and the food is well presented. The restaurant is located in a quaint neighbourhood south of the Fraser River and is the ideal place to dine if you are looking to escape the hustle and bustle of the city.

Review By: Richard Wolak

Posted in Excursions Tags: , , , , , , , , , , No Comments »

Chocolate Truffles & Cookies Class at EBO

December 6th, 2010 admin

With many cooking classes taking place around the city, I wondered what the differences were between each of them, and what made each standout. Some classes include copies of the chefs cookbooks, author signings, have celebrity chefs, or are fundraisers for non profit groups. I decided to set out on my own adventure and partake in some classes around the city.

Here is the fourth of many classes that I will be taking. EBO is a restaurant located in Burnaby.

Pastry Chef, Romeo Maghirang

On December 5th, I was invited to participate in a Chocolate Truffles & Cookie making class, all I knew was that it was going to be held in the kitchen, the class unfolded in a very different kind of way than I had expected and it was a hands on experience. This new series of classes is being offered by EBO Restaurant at the Delta Hotel Burnaby to give guests and nearby residents a chance to make some truffles and sweets during the holiday season as well as to mingle and meet others. The idea is brilliant, and I truly hope anyone in the city who loves chocolate and sweets will partake in one of their classes with Pastry Chef, Romeo Maghirang.

Making Chocolate Truffles

Making the chocolate ganache

Chocolate Truffle Shells

Chocolate Syphon

Chocolate Truffles in progress

Piping the chocolate

Chocolate Truffles

Chocolate Truffles

Making Basler Brun Cookies

Sifting the ingredients

Flattening the cookie dough

Cookie Cutting the dough

Basler Brun Cookies

Watch, learn and eat at EBO Restaurant’s cooking demonstration and dinner evenings.  Join Delta Burnaby Hotel’s Pastry Chef, Romeo Maghirang, as he facilitates a fun, educational and tasty cooking class for chocolate truffles and cookies.  These demos take place on Sundays throughout December (and hopefully through 2011) from 4:00 pm to 6:00 pm, followed by a plated dinner at 6:30 pm in a private dining room with your fellow classmates.  Price is $65 per person, which includes a dozen truffles and a dozen cookies to take home.

For reservations and info call 604-453-0788, EBO Restaurant is located inside the Delta Burnaby Hotel at 4331 Dominion Street in Burnaby.

By: Richard Wolak

Posted in Cooking Class Series, Latest Tags: , , , , , , No Comments »

Thai Cooking Classes at Urban Thai Bistro

July 28th, 2010 admin

With many cooking classes taking place around the city, I wondered what the differences were between each of them, and what made each standout. Some classes include copies of the chefs cookbooks, author signings, have celebrity chefs, or are fundraisers for non profit groups. I decided to set out on my own adventure and partake in some classes around the city.

Here is the thrid of many classes that I will be taking. Urban Thai Bistro is a restaurant located in Vancouver.

Participants and the Chefs

On July 17th, I was invited to participate in a Thai cooking class, all I knew was that it was going to be a hands on experience. This new series of Thai cooking classes is being offered by Urban Thai Bistro in Yaletown to celebrate their 10th year of their restaurant. The idea is brilliant, and I truly hope anyone in the city who loves Thai food will partake in one or all of their classes.

I have been particpating in a series of cooking classes during the past few months and this was one of the most unique I have done thus far. There were 6 of us in the class with 2 chefs so that ratio is very good. At the beginning we all sat at a round table and were provided with a very well organized booklet that described the cooking class, the menu for the days class, a dictionary of Thai herbs along with the recipes of the dishes we were about to create. We were each presented with a fancy apron which we were to keep after the class to use in our own kitchens.

Kaeng Kari - Thai Yellow Curry with Chicken

Each of us assembled at our own cooking stations, all the ingredients were pre-measured and set out in front of us making this step easy for all of us. I began to follow the chefs instructions for the 1st dish and cooked up a storm and voila my Kaeng Kari – Thai Yellow Curry with Chicken was finished.

Making the Soup

Tom Yum Goong Soup

On to the 2nd dish and to cooking the Tom Yum Goong Soup adding a dash of this and a dash of that to make it sweeter or saltier of course depending on each of our individual tastes.

Frying the Spring Roll Stuffing

Separating the Rice Paper Wrappers

Rolling the Spring Rolls

Vegetarian Spring Rolls

On to the 3rd dish, making the Vegetarian Spring Rolls I had to make the stuffing first by frying up the rice noodles, vegetables and spices. I then separated the rice wrappers and filled each with the mixture and then rolled each spring roll carefully, I had quite a knack for this process having had made many cheese blintzes years ago.

Som Tum - Papaya Salad

On to the 4th dish and the last dish of this Thai meal the Som Tum – Papaya Salad. In a huge clay pot bowl, I smashed garlic and red chilli paste along with peanuts and other ingredients.

After we all finished cooking our dishes we regrouped and ate our way through each of the wonderful dishes. This was my first time cooking a home cooked, well almost home cooked Thai meal. Personally I hope you all take one or more of these cooking classes offered by Urban Thai Bistro. The classes are being offered every Saturday morning at 10:30am throughout the Summer, make sure you reserve in advance.

Ticket prices range for the classes. For tickets and info call 604-408-7788, Urban Thai Bistro is located at 1119 Hamilton Street in Yaletown.

By: Richard Wolak

Photo Credit: Noam Dehan

Posted in Cooking Class Series Tags: , , , 1 Comment »

Well Seasoned Cooking Class making Salmon

June 4th, 2010 admin

With many cooking classes taking place around the city, I wondered what the differences were between each of them, and what made each standout. Some classes include copies of the chefs cookbooks, author signings, have celebrity chefs, or are fundraisers for non profit groups. I decided to set out on my own adventure and partake in some classes around the city.

Here is the second of many classes that I will be taking. Well Seasoned is a cooking school and gourmet food store located in Langley.

Chef Wayne Sych (L) & Sous Chef Kevin Gall (R)

On May 27th, I took part in a Salmon cooking class taught by Chef Wayne Sych formerly of The Cannery. My class was held upstairs with 21 other passionate people who love to cook and was non participatory meaning the Chef and his assistant Sous Chef Kevin Gall did all the preparation and cooking, explaining each step as all the participants followed along with the recipes that were handed out when the class started.

The cooking classes take place inside Well Seasoned in two cooking facilities one upstairs and the other downstairs. I had the opportunity to choose from any of their daily classes and chose Salmon which is a staple ingredient on the West Coast. Chef Wayne Sych created a fantastic menu featuring Sweet chipotle glazed Salmon with Charred Pineapple Salsa, Salmon Kaffir Lime Cakes with Japanese style Ponzu Dipping Sauce, Asian inspired Poached Salmon with Preserved Black Bean Vinaigrette, Pumpkin Crusted Salmon with Mediterranean Gazpacho and finally Baked Salmon with Steamed Clams Provencal.

Most of the classes are 2-1/2 hours and this class began with guests treated to a glass of wine. The room set-up for our class was a group of people including me sitting at the front around the cooking table/stove and then 3 rows of high table seating behind us, everyone had a great view with a rooftop mirror to see all the cooking action.

Our menu for the evening,

We were all served some bread with The Cannery lobster oil for dipping for a little appetizer.

For the 1st dish, Poached Salmon with Black Bean Vinaigrette

Poaching Salmon

Poached Salmon with Black Bean Vinaigrette

For the 2nd dish, Sweet chipotle glazed Salmon with Charred Pineapple Salsa

Searing Salmon

Glazing the Salmon

Sweet chipotle glazed Salmon with Charred Pineapple Salsa

For the 3rd dish, Baked Salmon with Steamed Clams Provencal

Baked Salmon with Steamed Clams Provencal

Baked Salmon with Steamed Clams Provencal

After the 3rd dish the class took a break to stretch and go shopping in the store. All class particpants who provided with an opportunity to shop in the gourmet store and to receive 10% off their purchases during the evening.

Talking during the break

After the Break

For the 4th dish, Salmon Kaffir Lime Cakes with Japanese style Ponzu Dipping Sauce

Salmon cake mixture

Kevin shaping the Salmon Cakes

Frying the Salmon Cakes

Salmon Kaffir Lime Cakes with Japanese style Ponzu Dipping Sauce

For the 5th dish, Pumpkin Crusted Salmon with Mediterranean Gazpacho

Crusting the Salmon

Frying the Salmon

Baked Salmon

Pumpkin Crusted Salmon with Mediterranean Gazpacho

Ticket prices range for each of the classes. For tickets and info, call 604-530- 1518 or check out the complete Calendar at Well Seasoned

Stay tuned to part 3 of the Cooking Class Series in Vancouver.

By: Richard Wolak

Posted in Cooking Class Series, Latest, Stories Tags: , , , No Comments »

Cooking Class Camp for Kids at Dirty Apron Cooking School

May 28th, 2010 admin

The Dirty Apron Cooking School is putting kids in the kitchen this summer. Beginning July 5th the school will launch its first kids camp with the goal of teaching children aged 7 to 11 and teens aged 12 to 17 the skills to prepare basic meals while learning about healthy eating and where their food comes from.

The weeklong camp will focus on how to use a knife safely and with confidence, the basic building blocks of nutrition, and sourcing local ingredients. In addition to being armed with kitchen know-how, students will be in charge of dishing up their own menus, so by week’s end they’ll be crafting a healthy breakfast, lunch and dinner without furrowing a brow.

The camp will be offered for ages 7-11 and 12-17 with classes running Monday to Friday from 10am to 2pm throughout the summer months. Space will be limited to 24 students per class. Tuition for the camp is priced at $450 and includes a daily recipe book, closely supervised hands-on instruction and all meals. For more information, including daily menus please visit: www.dirtyapron.com/classes

Posted in Great Ideas, Latest Tags: , , No Comments »

Arts Club Theatre Celebrity Chef Cooking Class

May 14th, 2010 admin

With many cooking classes taking place around the city, I wondered what the differences were between each of them, and what made each standout. Some classes include copies of the chefs cookbooks, author signings, have celebrity chefs, or are fundraisers for non profit groups. I decided to set out on my own adventure and partake in some classes around the city.

Here is the first of many classes that I will be taking. The Arts Club Theatre Celebrity Chef Series is a fundraiser and takes place in private homes around the city.

Celebrity Chef Anatoli Belov

On May 11th, I had the opportunity to be a part of an incredible cooking class, with one master Chef, 15 guests who were the chefs assistants and the hosts who provided their beautiful home for the class in Point Grey. I had heard that Arts Club Theatre had been running a series of Celebrity Chef Cooking Classes as part of an annual fundraiser for the past 8 years but I had no idea what to expect.

Each three hour class begins with guests treated to wine in the kitchen of a beautiful private home. Each guests then becomes involved as a Sous-Chef as they assist in the preparation of a delicious three course meal. Celebrity Chefs share their passion and expertise for food and cooking, providing guests with hints and tips and answering their questions.

The night that I attended the theme of the evening class was French Cooking in Provence and Chef Anatoli Belov was the celebrity chef.

Our menu for the evening,

For the 1st course, he made a Spot Prawns with Fennel Green Olive, Orange Salad

For the 2nd course, Beef Tenderloin with Polenta and local morel mushrooms, fava beans, ramps

For the 3rd course, Shortbread Cookie, with marscapone whipped cream and berries with a lemon honey sauce and a touch of mint

Group cooking first course

Spot Prawns

Frying the Spot Prawns

Prawns Flaming

Spot Prawns with Fennel Green Olive, Orange Salad

Our evening began as guests arrived and where greeted with a glass of white or red wine, thing mingled meeting the chef and the hosts. Chef Anatoli was already showing off the fresh caught Spot Prawns that came from the ocean that very same morning, he told us all how to cook them and that he preferred to leave the spot prawns in their shells so that the moisture and flavour remains through cooking. Before finishing of the spot prawns he dashed some Pernod over the prawns and flamed them. A couple of the guests volunteered to be his personal chefs assistants and off they went into vegetable cutting and then into plating. Our first dish was absolutely delicious and the spot prawns tasted so good and so fresh with the salad as the accompaniment.

Morel Mushrooms frying

Guests Cooking

Beef Tenderloin Pan-searing

Cooking the Cherry Tomatoes

Finishing up the Entree

Beef Tenderloin with Polenta and local morel mushrooms, fava beans, ramps, tomatoes

On to the second dish and the chef was hard at work in preparation, with the locally grown morel mushrooms in the pan cooking, the beef being pan seared and then in the oven for finishing and the ramps being cooked, the cherry tomatoes in the pan, the Polenta put in the oven to bake, all the ingredients were coming together and the helpers were helping. Guests were mingling, asking questions, participating, sipping on wine and it was all good. I enjoyed this dish as much as the first dish, this was quite different but it had great flavours.

Cutting the Berries

Strawberries & Raspberries

Making Dessert

Making Dessert

Desserts on the Plates

Shortbread Cookie, with marscapone whipped cream and berries

With everyone still digesting the main course, Chef Anatoli began to create his dessert, first the shortbread cookie was on the plate and topped with the whipped marscapone whipped cream, then topped with the sliced strawberries and raspberries, and drizzled with the the sauce. These plates were quickly passed around and soon everyone was back in the kitchen to enjoy this perfect ending to a great meal and a wonderful evening.

Tickets are $125 per person/per class and include a $50 tax receipt or purchase two classes for only $100 per person/per class (to be used by the same individual). For tickets and info, call 604-687-5315. A full list of chefs and dates is available at http://www.artsclub.com/events/cooking-classes/index.htm

Stay tuned to part 2 of the Cooking Class Series in Vancouver.

By: Richard Wolak

Posted in Cooking Class Series, Stories Tags: , , , , No Comments »

Dine Out Vancouver: Tasty Tours and Edible Events

April 12th, 2010 admin

New for Dine Out Vancouver 2010 are a variety of culinary classes, tasty tours and edible events. Starting in advance of Dine Out Vancouver on April 22 and running until May 6 there are some 40 different daytime culinary events being offered, starting at just $20.

“Dine Out Vancouver has become more than just dinner,” said Tourism Vancouver’s Lucas Pavan who coordinates Dine Out Vancouver. “It’s a city-wide celebration of BC food and wine. The Tasty Tours and Edible Events component we’ve introduced gives food enthusiasts another way to enjoy the city’s culinary scene, outside of restaurants. It adds to the festival atmosphere of the event and will undoubtedly be an extra draw for out-of-town visitors.”

Dine Out Vancouver Tasty Tours and Edible Events include:
A Wok Around Chinatown: Culinary and Cultural Tour with Lunch (4 hrs, $75)
Dirty Apron Cooking School: Learn a Dish, Cook a Dish – French (1.5 hrs, $48)*
Dirty Apron Cooking School: Learn a Dish, Cook a Dish – Italian (1.5 hrs, $48)*
* Guests who book receive 10% off future classes with Dirty Apron Cooking School.
Edible British Columbia: Chef-Guided Granville Island Market Tour (2 hrs, $49)**
Edible British Columbia: Chef-Guided Chinatown Tour (2/3 hrs, $60/$90 with lunch)**
** Guests also receive a $20 gift card for use in the Edible BC retail store, or on future tours.
Oru at Fairmont Pacific Rim: Reasons for Riesling (2 hrs, $30)
Oru at Fairmont Pacific Rim: Sake & Sushi Sampler (2 hrs, $30)
Quince: Cocktails and Hors d’Oeuvres Demonstration Class (1 hr, $30)
Quince: Sangria and Tapas Demonstration Class (1 hr, $30)
Quince: Appies and Artisan Ale Demonstration Class (1 hr, $30)
Quince: Madeleines, Lemon Cream & Lemonade Demonstration Class (1 hr, $20)
Quince: Introduction to Food & Wine Pairing (2 hrs, $60)

Click here for full Dine Out Vancouver tour and event details, or visit tourismvancouver.com.

Posted in Great Ideas, Stories Tags: , , , , No Comments »
« Older Entries

  • Sponsors

  • General Info

Switch to our mobile site

echo get_option('motion_footer') . "\n";