This isn’t your typical quiche or cookie baking home economics class. Nine different classes – teaching hands-on fundamental cooking techniques like deboning, knife skills, shellfish shucking, and pastry plating – will be taught by PICA’s internationally-trained Chef Instructors under the leadership of Executive Chef Julian Bond.

“Each hands-on class provides a unique bird’s eye view into the foundation skills taught in our professional culinary programs,” says Chef Bond. “No matter your skill level, we’ll jump start your culinary prowess.” Chef Bond recently became the inaugural recipient of the Mentorship Award at the 23^rd annual Vancouver Magazine Restaurant Awards.

The full schedule of classes can be found on EAT! Vancouver’s website at www.eat-vancouver.com.

Attendees can sign up in advance on EAT! Vancouver’s website for $25+HST per session. Classes are limited to 16 people each.

About Pacific Institute of Culinary Arts: In its 15th year and located at the head of Granville Island, Pacific Institute of Culinary Arts is one of Canada’s first highly accredited private culinary institutes providing Culinary Arts & Baking & Pastry Arts Diploma Programs. Core culinary curriculums include a mandatory Wine & Spirit Education Trust Foundation (WSET) Certification. Built into the curriculum is a Food & Beverage Operations Management program where graduates are able to hone their skill sets in an extensively renovated and industry relevant student-run Bistro 101 and Bakery 101. A Catering Department affords PICA the prestige of being one of Canada’s premiere centres dedicated to culinary excellence. For more information, please call (604) 734-4488 or visit www.picachef.com.

More than 35,000 visitors are expected to attend the EAT! Vancouver Food + Cooking Festival at BC Place Stadium over the three-day weekend. For information and tickets please visit www.eat-vancouver.com.

Born and raised in Vancouver, Nathan was a top graduate from the Dubrulle French Culinary School in 1989. After having cooking stints with some of Vancouver’s top restaurants and establishing a successful catering company, Nathan combined his applied design background with food and has established himself as one of Canada’s premiere food and props stylists for culinary print and film advertising. His client base is extensive and includes McDonald’s Canada, Safeway, Pizza Hut, Air Canada, Kraft Foods and General Foods, to name a few.

He has assisted and coordinated many culinary experts such as Madhur Jaffrey, Barbara Kafka, syndicated writer and featured “Opinionated Palate” columnist of Gourmet Magazine; Mark Bittman of the New York Times; the late R.W. Apple, senior correspondent of the New York Times; noted San Francisco journalist Joyce Goldstein, Harvey Weinstein, editor of Wine Spectator, Linda Kulman, associate editor U.S. News & World Report, celebrated London author Sri Owen, James McNair, famed cookbook author and writer as well as the famed Iron Chefs of Japan. Besides styling, Nathan also does recipe development and testing for various corporate clients. His personal tours of the Vancouver markets and cooking classes are popular with the public as well as corporate clients including Tourism BC, Tourism Vancouver, the Smithsonian Institute and American Institute of Food & Wine.

Join Nathan Fong in the Cambie Kitchen as he demonstrates how to make:

Spicy Tequila and Lime Shrimp with Tequila Cilantro Lime Sauce

Corn Chowder with Roasted Tomatoes, Tequila and Crab

Seared Ling Cod with Tequila Cilantro Chive Cream, Fresh Peas and Asparagus

Braised Pork Carnita Sopes with Lime, Tequila and Chili
Each recipe will be paired with delicious wine chosen by our 39^th & Cambie Product Consultants.

The cooking demonstration will take place on Wednesday, May 23^th from 6:00 – 8:00 p.m. at the 39^th & Cambie Kitchen.

Tickets are only $20.00! Email events@bcliquorstores.com to reserve your seat now! Online reservations end on Tuesday, May 15^th at 4:00 p.m. Tickets are also now available to purchase directly at the 39^th & Cambie customer service desk. Please note seating is limited!

Mother’s Day is just around the corner and Well Seasoned is Here to Help!

This year why not give Mom the gift of great taste. On May 13th, Well Seasoned is pleased to welcome Rob Rainford and celebrate the launch of his fantastic new cookbook, Born to Grill. This event isn’t just for Mom’s it is for anyone looking to raise the bar on on their grill. Don’t miss the opportunity to elevate your skills for the upcoming grilling season! 

Rob Rainford was born to grill, and now he’s taking grilling to a whole new level! In Born to Grill he brings his barbeque prowess to over 100 recipes and 20 complete menus from around the world- designed for hosting family and friends around your backyard barbeque.  For Rob, grilling is about entertaining; it’s about spending time together, cooking and eating outdoors. It’s also about pushing the boundaries of what you think you can do on the grill.

On the Menu:

Grilled Fennel & Green Apple Soup

Planked Chermoula Rubbed Salmon

Swiss Chard with Cashews & Golden Raisins

Grilled Herb Potato Fries

April – Shellfish-themed cooking classes

Mondays’ the 16th, 23rd, and 30th: Executive Chef Todd Bright will start off the class by showing everyone how to shuck kusshi oysters and easily make your own red vinagrette to go with it. Second course will be pork and scallop steam buns with a dungeness crab aioli, followed by sidestrimp shrimp har gow with spinach and braised mushrooms. Then it’ll be a sweet finish of chocolate szechuan mousse and brownie. Classes start at 6:30pm and are $45 plus a cocktail. Seatings are quite limited, so make sure to call-in advance to book the Monday that you’d like.

For reservations or more information, please call Wild Rice New Westminster at 778-397-0028 or email Leann at leann@wildricebc.ca.

For more exciting events, keep on reading below!

Below are some of the highlights for early April. Register now at www.cookshop.ca or by phone at 604-873-5683.

WEST COAST ASIAN – Tuesday, April 10th – 6:00 -9:00pm

Tonight,Executive Chef Karen Barnaby of The Fish House in Stanley Park presents an exciting seafood menu with a West Coast Asian twist! She’ll show you all the tricks about buying, selecting, handling and cooking seafood. Enjoy a menu of:

· Edamame Stir Fried with Garlic, Chilies and Soy
· Oyster Motoyaki with Wasabi Mayonnaise
· Rare Korean-Style Tuna with Pear, Pine Nuts, and Chili Oil
· Miso Glazed Sablefish with Asian Waldorf Salad
· Beef Tenderloin Rolls with Enoki Mushrooms and Cheese

Executive Chef: KAREN BARNABY THE FISH HOUSE IN STANLEY PARK
6:00 – 9:00 pm
$79* each

FRENCH SAUCES – PARTICIPATION – Wednesday, April 11th – 6:00 -9:00pm

Learn how to make classic French sauces with Chef Robert, the consummate professional. You’ll learn authentic techniques to make emulsions, reductions, starch-based sauces, purees, and sugar-based sauces – as well as classic food combinations. Chef Robert will also give many tips on how to make sauce variations.
· Asparagus with hollandaise sauce
· Beef medallions with merlot reduction
· Poached salmon with a herb bechamel sauce
· Spinach-basil chicken roulade with a red and yellow pepper coulis
· Fruit in a caramel sauce on ice cream

Chef: ROBERT VAILLANCOURT & YOU! PERSONAL CHEF SERVICES
6:00-9:00 pm
$79* each

ITALIAN SAUCES – Thursday, April 12th – 6:00 -9:00pm

Join singing Chef Peppe for an evening of entertainment and learning. He will guide you through the steps of traditional Italian sauce making techniques and introduce your taste buds to delicious flavours of Italy.
· Three tomato sauce – made with canned, fresh and sundried tomatoes
· Bolognaise Ragu over tagliettele pasta
· Pesto – packed with basil, garlic, almonds, pine nuts, lemon juice
· A classic Italian white sauce
· A rose sauce
· Crepe lemoncello – light crepes with a creamy lemon filling

Chef: PEPPE GIOE
6:00-9:00pm
$59* each

FUNDAMENTALS OF COOKING LEVEL 1 – PARTICIPATION – Saturday mornings from 10:00 am – 1:00pm – April 14 through May 26 (no class April 21)

A good grasp of the basics of cooking will not only give you the ability to apply the technique, you will also learn the standards of quality. French-born and trained chef Eric Arrouze will lead you into the classics. The classes will cover, knife skills,vegetable cuts, sauces, stocks, meats, vegetables, seafood, desserts and more in these full hands-on workshops. Gain confidence to cook like a chef in your own kitchen!

COOKSHOP certificate upon completion of the series!

Executive Chef: ERIC ARROUZE & YOU!
www.911cheferic.com

10:00 – 1:00 pm
$449* for the series of 6 classes

FUNDAMENTALS OF COOKING LEVEL 2 – PARTICIPATION – Saturday afternoons in May from 3:00 – 6:00pm

This series is designed for level 1 graduates and keen home Chefs. Chef Eric will build upon the skills and techniques learned in Level 1. He will teach you how to take your cooking to a whole other level! Learn the principles behind sauce making, cooking protein, preparing a variety of sides and desserts. Learn about building flavours, elegant plating presentations and much, much more!

Chef: ERIC ARROUZE & YOU!
3:00 – 6:00 pm
$349* for series of 4 classes

Halibut with Chef Karen Barnaby 

April 3   7:00 pm – $60 

Chef Karen Barnaby from The Fish House in Stanley Park will recreate some of her signature halibut dishes for us tonight. You will be sufficiently inspired to make them at your house…over & over again. We will start the class off with a Pan Seared Halibut with a Burnt Orange Wasabi Glaze followed by Halibut with Corn Chardonnay butter. Next one of our personal FAVES Karen’s now famous Halibut and “Chips”, you’ve never had anything like it! And because pork makes everything better….Pancetta-Wrapped Halibut with a Smoked Tomato Vinaigrette & finally to wrap things up a spicy Indian inspired Halibut Masala. Call Heather at 1 Fish 2 Fish in Langley today www.1fish2fish.ca and place your Halibut order today, you are going to want to get cooking as soon as you get home

Pasta Friday with Chef Alex Tung     

April 13  7:00 pm – $55 

Join us tonight as we stop eating the leftover ham from Easter and learn classic and new techniques for perfect pasta and pillowy soft gnocchi. On the menu:

• Yukon Gold Potato Gnocchi -Poached and pan fried potato dumplings, double smoked bacon, scallions, baby arugula, Parmigiano-Reggiano
• Spaghetti alla “Puntanesca” – Extruded pasta, anchovies, capers, olives, tomato, spicy “whore style” sauce
• Pappardelle al Funghi – Rolled pasta, 63 degree egg, roasted mushrooms, Parmigiano- Reggiano

Call you favorite Friday night date and then call us to reserve your seats! This is going to be fantastic. 

Salmon – Indian Style with Chef Sunanda Banham   

April 23  7:00 pm – $55 

BC is Salmon Country and tonight chef Sunanda will cook salmon in 4 different ways to give you some ideas for cooking salmon her way….outside of the box!

• Salmon pâté with toasted pita
• Whole deboned Sockeye stuffed with eggplant and cooked in cumin, ginger and cilantro
• Crispy fillet of salmon with turmeric and cayenne served with a dish of rice, lentil & vegetable coked together
• Atlantic salmon roll with mustard and ginger

Duck with Chef Romy Prasad 

April 30   7:00 pm – $55 

Duck is one of those things that seem to intimidate people & something they don’t prepare often at home. Well, tonight Chef Romy will bring it all into reach with a few great recipes that makes cooking duck at home something you are going to want to do often! Starting with an appetizer of Duck Confit Pizza With Caramelized Onions, Oven Dried Tomatoes and Goats Cheese. Next, Grilled 5 Spice Duck Breast Salad with Organic Greens, Apples & Pomegranate vinaigrette. For a main; Whole Roasted Duck Marinated with lemon grass, limes and chillies, served over steamed rice. And for dessert – Duck Egg Cream Carmel.

 For the full schedule of cooking classes, visit www.wellseasoned.ca 

Cooking classes are back, and we are kicking them off with a little pork! 

 6:00 p.m.

 Local honey glazed pork tenderloin with apple, walnut, dried plum bread pudding

Beer braised leg, juniper and balsamic braised cabbage; pork fat fried potatoes

Pork belly and pesto wrapped pork loin with tomato-sundried black olive sauce

Candied bacon ice cream

Every couple will have the opportunity to paint their own cocoa butter transfer sheets, and then apply them onto our Valentine’s chocolates (red wine, tobacco, cognac, cinnamon, ginger and 85% dark).

We’ll be serving some of our favorite creations (and a few refreshments) for your indulgence as you paint, and each couple will take home their creations in a 24pc box wrapped with our limited edition Valentine’s Day sleeve.

Tickets are $125 per couple, and can be purchased through our webstore or in our shop.

Saturday February 11th or Tuesday February 14th
8:30pm – 10:30pm

* don’t delay – there are only 8 tickets available for each date

Saturday February 11th or Tuesday February 14th

From 8:30pm to 10:30pm
at the BETA5 Workshop
413 Industrial Ave

$125 per couple

Learn how we hand-paint our chocolates and indulge in some of our favourite creations.
Purchase ticket online here or visit our shop

413 Industrial Ave, Vancouver, BC : : 604.669.3336 : : beta5chocolates.com

Workshop Hours: Tuesday – Saturday, 11am-5pm or by appointment
Join us on Twitter : : Facebook

#dineout Vancouver Dine Out Festival

Year of the Dragon..Chinese Dim Sum & Japanese Sake

Dim Sum Class at Quince

Monday January 23 – 5:30 – 6:45

Demo & Tasting Bar: class in the making of 3 Dim Sum dishes and local artisan sake to match.

 Cost: $40.00 – Dine-out Pricing

 Japanese Izakaya with Chef Phong Vo  of the Electric Owl 

Tuesday January 24 – 6:00 - 9:00

Chef Phong leaads a hands on cooking class on Japanese pub style food

Cost: $95.00 – Dine-out Pricing

Hawaiian Cocktail & Waikiki  Pupus (Tapas)

Tuesday January 31 – 5:30 – 6:45

Demo & Tasting bar: class in the making of 3 Waikiki favourites

Cost: $ 40.00 – Dine-out Pricing

Indian Bar Snacks

Thursday February 2 – 5:30 – 6:45

Demo & Tasting Bar: class in the making of popular Indian snack foods

Cost: $ 40.00 – Dine-out Pricing

@biglousbutcher

Inspired by Old World butcheries and bistros, Big Lou’s Butcher Shop satisfies discerning carnivores with a focus on fresh, sustainable and local meats. Recently , Two Chefs butchers began sharing their carving know-how in small, group-focused two-hour classes which cover a variety of facets of the art and craft of butchery.

Deer – FEBRUARY 27

http://biglousbutchershop.com/contact.html