Cookshop’s March Classes
Need an escape from the rainy weather? Spend the evening in our classroom!
Come into our store for our annual
LEFTOVERS SALE!
EXTENDED! Our annual blowout of all our “leftovers”: discontinued items, scratch’n’dent, seasonal items, special purchases ….
Savings to 50% on most items, up to 75% on some ….
On now!
Below are some of the highlights for late March! Register now at www.cookshop.ca or by phone at 604-873-5683.
LATE MARCH HIGHLIGHTS
AUTHENTIC MEXICAN – PARTICIPATION – Monday, March 15th – 6:00-9:00pm
Join Chef Rossana Ascencio,Vancouver’s premier authority on Mexican cuisine as you delight your taste buds with an authentic Mexican participation class. In this hands-on class you will learn the basics of Mexican cuisine and how to buy and prepare authentic ingredients like tortillas,cactus, tomatillos, beans, and much, much more! Tonight you will be making a menu of:
- · Aguas Frescas -We begin with two types of refreshing all-natural drinks
- · Nopales Salad – cooked cactus with tomatoes and onion in an oregano vinaigrette
- · Cocktail de Camarones “Acapulco” -not your traditional “shrimp cocktail”, we prepare this one as it is served in sunny Acapulco
- · Sopes de Pollo with Two Salsas – grilled masa dough topped with chicken and salsa
- · Carne de Res en Salsa Verde with Frijoles Refritos – tender beef in green tomatillo salsa served with refried beans and warm tortillas
- · Natilla de Chocolate con Kahlua y Moras Frescas – No-bake chocolate pot-au-creme flavoured with Kahlua, served with fresh berries
Chef: Rossana Ascencio & You!
ENCANTO
6:00-9:00pm
$69* eachCANNERY FAVOURITES – Wednesday, March 17th – 6:00 – 9:00pm
The Cannery Seafood House has been a favourite restaurant destination on Vancouver’s waterfront since 1971 & will be closing its doors at the end of March. Now is a great time to celebrate this iconic restaurant in our classroom with a fantastic menu of the restaurant’s favourites! Enjoy a diverse menu of fish, mussels, calamari & scallops. Today Chef Wayne will prepare:
- · Trio of Tartar: Salmon, Scallop & Ahi Tuna accented with Greek Olive Oil and Wasabi Soy Dip
- · Smoked Black Cod with Wild Mushroom Chive Cream Sauce
- · Westcoast Bouillabaisse
- · Grilled Calamari with Smoked Tomato Vinaigrette & Corn Tomato Salad
- · Pan Roasted Mussels with Pine Nuts, Chorizo in a Caper “Beurre Noir”
Chef: WAYNE SYCH
THE CANNERY SEAFOOD HOUSE
6:00-9:00 pm
$79* each or 2 for $139*SEAFOOD PRIMER – Tuesday, March 23rd – 6:00 – 9:00pm
Executive Chef Karen Barnaby has created a second wonderful Seafood Primer menu! Learn insider tricks and tips to selecting and buying fish and shellfish, as well as a variety of cooking techniques for best results. Learn the secrets behind cooking fish and shellfish to perfection! This evening’s menu features:
- · Seared salmon scented with Lapsang Souchong tea – salmon marinates overnight in the tea which creates a light, smokey flavour
- · Sablefish “Osso Buco” style – fish is cooked in a slowly braised sauce made with carrots, celery, onion, tomato, white wine and served with traditional Italian gremolata
- · Indian butter prawns – poached in a tomato, cream, and garam masala sauce
- · Cornmeal fried oysters with red cabbage slaw
- · Albacore tuna ceviche
Executive Chef: KAREN BARNABY
THE FISH HOUSE IN STANLEY PARK
6:00 – 9:00 pm
$79* each or 2 for $139*VEGETARIAN INDIAN PARTICIPATION– Thursday, March 25th – 6:00-9:00pm
Chef Harsha will teach you how to prepare a delicious Indian vegetarian feast! Learn all about authentic Indian cooking techniques, how to combine spices, where to shop for ingredients and more!
- · Chana Dudhi – split chick peas cooked with Indian squash and tempered with mustard seeds
- · Mung beans – whole green beans cooked with tomatoes and spices
- · Vegetable Pakoras – Mixed vegetable fritters in chick pea batter and spices
- · Allo Gobi – Cauliflower and potato curry
- · Bharta – roasted eggplants cooked with caramelized onions and spices
- · Roti – Whole wheat Indian bread
- · Chai – Indian spiced tea
Chef: HARSHA VALLABH & YOU!
6:00 – 9:00 pm
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Cook with BC’s Best Chef’s at Cookworks
If you’re quick, you may just be able to take some of BC’ s Chef’s tips home. A series of cooking classes with a collection of BC’s best known chefs leads off with Ned Bell on March 25.
It’s a great opportunity for foodies and aspiring chefs to get up close and personal with some local talent. Spaces are still available.
The classes are located at the new Western Living Test Kitchen at Cookworks at 1548 West Broadway. Each class is $89 and run from 6:30pm to 8:30pm on the dates below.
More details and an option to book online are here: http://www.cookworks.ca/qs/page/13121/5496/66
March 22 – Ned Bell – Best of the Okanagan—B.C. food and wine are a perfect match.
April 12 – Angus An – Simple techniques for cooking delicious Thai food at home.
June 7 – Quang Dang – “Spot Prawn Festival: B.C.’s celebrity prawn.”
June 5 – Neil Taylor – “Cooking Italian: Pasta and rare Italian wines.”
July 19 – Murray Bancroft – “Playing the Market: Cooking with ingredients from Vancouver’s Farmers Markets.”
* Vikram Vij’s May 3 class is sold out
Barbara-Jo’s Books to Cooks’ Fourth Annual Cookbook Awards nominees have been selected
This year we will feature two categories: a Judges’ Choice Award and a People’s Choice Award. Winners of both categories will be celebrated at an awards ceremony in April.
The staff at Books to Cooks have voted for their favourite cookbooks published in 2009, and here are the Top 10:
The Tastes of Sonora Resort by Matthew Stowe (Sonora Resort)
Tender by Nigel Slater (HarperCollins)
From Nature to Plate by Tom Kitchin (Weidenfeld & Nicolson)
How to Roast a Lamb by Michael Psilakis (Little, Brown and Company)
Momofuku by David Chang (Clarkson Potter)
The Paley’s Place Cookbook by Vitaly and Kimberly Paley (Ten Speed Press)
C Food by Robert Clark and Harry Kambolis (Whitecap)
Araxi by James Walt (Whitecap)
French Taste by Laura Calder (HarperCollins)
Ad Hoc At Home by Thomas Keller (Artisan)
To read reviews of all the nominated books, visit our blog.
Now it is time for you to vote for your top cookbook of 2009. From the list above, select your favourite and let us know which one you choose by voting at 2009 Sprouts People’s Choice Award. Don’t delay…polling closes on February 15.
After all the votes are tallied, we will announce the winner and hold an awards ceremony at our shop. This highly esteemed award has been held by such top chefs as Vikram Vij and Meeru Dhalwala, John Bishop and Jennifer McLagan.
For more information about these and other books, please visit www.bookstocooks.com and click into our blog.
Cookshop at City Squares Cooking Classes
There will be no road closures around City Square during the Olympics. Park underground in the mall lot and we can validate your parking for 4 hours when you attend a class.
Below are some of the highlights for early February. Register now at www.cookshop.ca or by phone at 604-873-5683
EARLY FEBRUARY HIGHLIGHTS
*NEW MENU* GOTHAM STEAKHOUSE BEEF WELLINGTON DINNER – Monday, February 1st – 6:00 – 9:00pm
Tonight we are pleased to welcome back Chef Armand with an exciting new menu showcasing beef filet from celebrated Vancouver hot-spot, Gotham. This evenings menu will feature the finest Canadian Prime Beef and Chef Armand will show you how to cook a delicious Beef Wellington dinner.
• New England style clam chowder
• Wedge salad with blue cheese dressing
• Beef Wellington – Filet of Beef wrapped in puff pastry
• Roasted nugget potatoes
• Vanilla bean creme brule
Chef: ARMAND SAVET
GOTHAM STEAKHOUSE
6:00-9:00pm
$99* or 2 for $169*
FISH HOUSE FAVOURITES – Tuesday, February 2nd – 6:00-9:00pm
Tonight Executive Chef Karen Barnaby has prepared a fabulous menu featuring Fish House favourites. If you have not been to the restaurant, this is your opportunity to learn Chef Karen’s seafood tips and tricks and enjoy several signature house dishes! This evening’s menu features:
• The Fish House’s famous clam chowder
• Prawn pad Thai
• Crab cakes with angel hair pasta
• Seared ahi tuna with Diane sauce
• Chocolate lava cake with espresso crème anglaise
Executive Chef: KAREN BARNABY
THE FISH HOUSE IN STANLEY PARK
6:00 – 9:00 pm
$79 each or 2 for $139
THAI BASICS – Thursday, February 4th – 6:00 – 9:00pm
Learn all about the basics of Thai cooking with our favorite Chef Thaung Yan! He’ll give you tips about authentic ingredients, where to buy them & how to handle them. Chef Thaung will teach you how to achieve the delicate balance of sweet, hot, sour and salty flavors – the hallmark of Thai cuisine.
• Pad Thai with prawns
• Seafood tom yum soup
• Green papaya salad with dried shrimp
• Keng kei – chicken curry with mini eggplant
• Pad moo – stir fried pork studded with green beans
• Thai coconut rice
• Thai desert with palm sugar & coconut cream
CHEF: THAUNG YAN
6:00 – 9:00pm pm
$59* each or 2 for $99
*SPECIAL EVENT* VALENTINES DAY – Sunday, February 14th – 6:00 – 9:00pm
There are only a few spots left in this popular event! Join your sweetheart in our elegantly appointed dining room that combines a romantic and unhurried pace with expert culinary instruction! White linens, candlelight, fresh flowers, fine wines and epicurean decadence awaits you with a sumptuous menu prepared by French Chef Robert Vaillancourt. You will also take home a bottle of bubbly and a fondue set.
• Pan seared scallops with beurre noisette, capers & crispy leeks
• Warm duck breast salad with port demiglace
• Butter poached lobster risotto
• Pink grapefruit & tarragon sorbet
• Chateaubriand with Madeira truffle sauce, foraged mushrooms and potato pave
• Duo of chocolate fondue
Chef: ROBERT VAILLANCOURT
$299* per couple
6:00-9:00pm
Quince Cooking Class Update
The Quince Essential Bread Class
Wednesday, 27 January, 2010, 6:30-9:30pm
Get a Gift Certificate for a Quince Studio Cooking Class or for shopping in our Kitsilano boutique food shop. Or order one of our beautifully packaged Gift Bowls, filled with the Quince Essentials for the amateur chef in your life. Get the full details here.
Re-inventing Thai Food: Angus An in the Quince Studio
Thursday, 28 January, 2010, 6:30-9:30pm
Vancouver Sun restaurant critic Mia Stainsby says of Angus An’s new Kitsilano restaurant, Maenam, “It is, in looks and in the dance of flavours, the most sophisticated Thai restaurant in the city.”
The evening’s menu can be found…. here.
The Vegetarian Table
Wednesday, 3 February, 6:30-9:30pm
The Culinary Seduction: Food for Lovers… of Food
A Valentine’s Special
February 14, 2010, Sunday 6:00-9:00pm
Celebrate love with a decadent four course hands on cooking class. Warning: Ingredients may be arousing!
For details on all classes and events go to our website.
Stock up for the Olympics and avoid parking problems and restaurant line ups
Pick up our hand made slow cooked Quince Express for quick, easy and decadent dinners at home. Check out our Quince Express Menu online, or call and ask what we have in today. Order in advance and stock your freezer with our fresh and delicious, vacuum packed artisan fine food to go.
1780 w. 3rd avenue, vancouver, b.c. v6j 1k4
t: 604.731.4645 f: 604.731.4632
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Make a fine dining reservation …at home
Quince Express
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