Sinclair Centre to offer FREE lunchtime cooking classes from Barbara-Jo’s Books to Cooks
Get ready foodies! From August 23rd to 27th, the Sinclair Centre (757 West Hastings St.) will be offering a series of free lunchtime cooking courses, taught by Barbara-Jo’s Books to Cooks. Geared towards the home cook, each class will showcase three different dishes that are fresh, easy and fast.
The 45-minute classes will be offered twice daily, and will be taught demonstration-style in the Sinclair Centre Atrium (adjacent to Sinclair Centre food court, so attendees are encouraged to grab lunch and enjoy the show).
And yes … there will be samples!
Class Schedule
August 23:
11:45 a.m. – French Food Fast
1:00 p.m. – Sea’s Bounty
August 24:
11:45 a.m. – Savouring the Harvest
1:00 p.m. – College Cooking
August 25:
11:45 a.m. – Easy Vegetarian
1:00 p.m. – Sea’s Bounty
August 26:
11:45 a.m. – French Food Fast
1:00 p.m. – Savouring the Harvest
August 27:
11:45 a.m. – Easy Vegetarian
1:00 p.m. – College Cooking
Pre-registration is not required, and seating will be available on a first-come first-served basis.
About the Sinclair Centre
The Sinclair Centre is a historic upscale shopping mall located in downtown Vancouver at 757 West Hastings Street between Granville and Howe. The centre is comprised of four buildings that were restored by Henriquez Partners Architects and joined together by a glass atrium roof in 1986. While known best for its Government of Canada offices, the Sinclair Centre is also a destination for luxury shopping, including fashion (Leone, L2 and Escada), pens and stationary (Charals), perfumes (The Perfume Shoppe) and fine linens (Terra Nova).
For more information please visit www.sinclaircentre.com.
News from Well Seasoned Langley
We hope you’re all enjoying your summer so far! As the lazy days of summer continue, so does the buzz of activity at Well Seasoned.
This month, we’re cooking up some tasty classes including one all about Tomatoes with Chef Romy Prasad; a Sushi Basics class with Chef Ky; and a workshop to teach you how to become a certified BBQ judge! For details and the full August calendar, visit our website.
Too busy this month? Descriptions and dates for all our classes through to December is now live on our website. Book early to reserve your spot!
The countdown to the 2010 BBQ on the Bypass is on!
There are just 6 weeks left before B.C.’s hottest BBQ contest and Greater Vancouver’s biggest barbeque competition! On Sunday, September 19th you can expect to see more BBQ teams competing for the B.C. BBQ Cup, while enjoying more entertainment and more free BBQ samples.
New this year:
- THE GREAT B.C. BAKE OFF: Enter your pie recipes in any or all of our three categories (fruit, buttertart or open choice) and you could win prizes! Amateur bakers only. For details and entry forms go visit the BBQ on the Bypass website.
- MINI PITMASTERS AREA: We’ll keep your little ones entertained with games and activities in our kid friendly zone.
- EXPANDED CONCESSIONS: Enjoy more barbeque food and treats this year from pulled pork sandwiches and ribs to chilli and ice cream.
- MORE CONTESTS & SAMPLES: Our sponsors will be giving away loads of samples and free stuff, not to mention on all the free BBQ samples from our teams. Also, don’t miss your chance to win a BAOTIAN SCOOTER thanks to our friends at The Baotian King on the Bypass. www.baotiancanada.com
Look for these smokin’ new posters popping up all over town!
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Cook like a Celebrity Pitmaster!
We’re thrilled to welcome BBQ Pitmaster Harry Soo to the Well Seasoned kitchen for an evening of his now famous Culinary Artistry. Harry Soo is traveling to Langley all the way from Diamond Bar, California to compete in the 2010 BBQ on the Bypass. As he gears up for one of Canada’s biggest cooking competitions he will break out some of his signature BBQ recipes including Harry’s own Spanish Seafood Paella and some fantastic Seared Ahi Tuna with Maui Onion Dressing. Next up Slap Yo Daddy’s Championship BBQ Tri Tip served alongside Asian Slaw with Chili Lime Vinaigrette.We’re certain he will have a few other tricks up his sleeve but you have to be here to find out. Seating in this class is limited so call today to register – it will sell out quickly.
Date: Friday, September 17 – 7:00 pm
Cost: $75 per person
Recipe of the Month
Running out of barbeque recipe ideas? Why not try a barbequed pizza? Our homemade crust recipe is easy to make and tastes delicious grilled on the barbie. Impress your friends and family with this ”al forno” classic!
Click here to download our BBQ pizza dough recipe.
Enjoy the rest of your summer and we hope to see you in the store soon!
Angie & the Well Seasoned Foodies….
Pacific Institute of Culinary Arts’ Premier Addition
Pacific Institute of Culinary Arts (PICA) proudly embraces the extensive hospitality management background of industry vetted Leonard Nakonechny. With his enterprising passion in hand Leonard embarks down a path of culinary education as our newest Restaurant Instructor.
“Leonard’s extensive industry experience lends perfectly to our unique culinary centre”, Executive Chef & Program Director Julian Bond adds. “He’ll be joining a dedicated group of seasoned professionals who are just as eager to share their internationally gained experience, knowledge and skills with our students.”
Among Leonard’s achievements include a 2006 Les Clef d’Or Birks Silver Spoon Service Award and a 2005 Vancouver Restaurant Magazine, Critics Choice – Premiere Crew Award.
Food and hospitality establishments today depend heavily on location, menu and patronage but, industry professionals recognize the utmost importance of professional chemistry and the subsequent teamwork of a knowledgeable managing team. To which Pacific Institute of Culinary Arts welcomes Nakonechny to the family.
Leonard Nakonechny comes to Pacific Institute of Culinary Arts from the prestigious Vancouver Club as Contract Manager, prior to that a General Manager for Boston Pizza’s Corporate Training Centre as well as, a lauded five year stint as Restaurant Manager for two of Vancouver’s highly acclaimed restaurants; C Restaurant and NU Restaurant + Lounge. PICA is proud to be privy to his hands-on, individualized approach as leadership by example is the key to ensuring our graduates’ future successes.
Pacific Institute of Culinary Arts (PICA), founded in 1997, is one of Vancouver’s first accredited private culinary institutes to provide diploma programs in Culinary Arts and Baking & Pastry Arts. As a designated WSET® provider PICA offers Foundation, Intermediate and Advanced Wine Certificate programs; visit PICA Wine Education. PICA also operates an award winning Bistro 101®, an 80-seat on-site fine dining restaurant, as well as, a bustling bakeshop and cafe; Bakery 101®. Completing our unique culinary centre is a professional Catering Department and an ever changing array of Short programs that has made PICA Vancouver’s original hands-on cooking class purveyor. PICA is of elite status among culinary institutions in Canada and in being such continues to raise the bar.
Pacific Institute of Culinary Arts provides top-calibre instruction in an intimate and interactive environment; drawing an international attraction. Utilizing the finest facilities, PICA’s dedicated Chef Instructors are seasoned professionals trained in classic French and International cuisine. PICA is situated at the gateway to Granville Island at 1505 West Second Avenue, Vancouver, BC. To contact please call (604) 734-4488 or visit PICA.
Edible BC Cooking with Chef Afke Zonderland
We had our first Raw Food Dinner with Chef Afke Zonderland in 2009, and we were absolutely blown away! Afke exchanged her creative talent as kitchen designer for a chef’s jacket three years ago. Her passion for gourmet vegetarian food & a desire for abundant health naturally led her towards eating more un-cooked food. She continuously amazes participants in her Raw Gourmet workshops how satisfying and delicious Fresh, Living Food really is. Her sincere enthusiasm to prepare and enjoy “the best food ever” is contagious. For EBC regulars, you’ll already know Afke as the creator of popular Krumbleez & Krackleez.
There are still tickets available for this year’s Raw Food Feast – you can book securely online here, or email us at events@ediblebritishcolumbia.com to reserve your spot.
Cooking with BC’s Best
Summer Raw Food Feast with Chef Afke Zonderland
August 4, 2010
Pure Mojito
mint & lime, topped with Schramm Vodka & sparkling wine
Red Beet Ravioli
cashew cheese filling, tarragon, pistachios
Watermelon Tomato Gazpacho
summertime in a bowl, spicy, sweet & fresh
Zucchini Lasagna
basil pistachio pesto, macadamia ricotta, with walnut zucchini crackers
Dark Chocolate Ganache Tart
vanilla cream
Multicourse, wine-paired dinner in Granville Island Public Market after hours
Only $89.95 per person, plus taxes.
Read more about our BC’s Best Market Dinner Series here.
Cook with DB’s Chef Guggenheimer
The dream of every amateur chef and self-proclaimed foodie is to share inspiration and a real restaurant kitchen with a critically-acclaimed chef.
On Monday July 19th you can!
Be part of a private cooking lesson for eight, plus dinner with db Bistro Moderne’s Chef de Cuisine Nathan Guggenheimer. Share inspiration and a professional kitchen with a Daniel Boulud trained, world-class chef.
Rendezvous with Nathan in the Lumiere kitchen (next door to db Bistro) at 4:30pm on Monday, July 19th. Lumiere is closed Mondays for private parties, so you and seven others will have the kitchen, and Nathan all to yourselves.
After class, sit down with Nathan to share the evening and the meal you made together. Sommelier Kevin Van Hullebush arranges gorgeous wines to pair.
Classes are hands-on and participants learn techniques they can master easily and use at home.
Space is limited to just eight students only, so reserve early.
$165 per person includes cooking class, dinner, paired wines, take-home recipes.
An $85 per person companion fare is offered for friends, family and spouses – excludes lesson but includes three-course dinner and wine pairings. Tax and gratuity extra.
Visit our Event page to read UrbanDiner.ca head foodie Paul Kamon’s account of his time in the kitchen.
