Tag Archives: cooking class

hua foundation Fall Cooking Workshop

dumpling classThe hua foundation are  dumpling aficionados, and co-director Kevin Huang’s pork and cabbage version is the bomb!

On October 18th, Kevin will be sharing his top-secret family recipe and you will learn how to make and cook perfect, juicy dumplings from scratch featuring local ingredients, including hormone-free meat from Windsor Quality Meats and Chinese cabbage from Green Leaf Farm.

Learn ingredient prep, fillings and cooking techniques. Each participant will fill and wrap dumplings to be enjoyed on the spot–with all the necessary dipping sauces, of course–and walk away with a bag of frozen dumplings to enjoy at home.

RESERVE TODAY No previous cooking experience required. Date: October 18, 2014 Time: 11 a.m. – 2 p.m. Location: Hua foundation headquarters, 418 East Hastings (detailed directions will be provided via email)

TICKETS

Crock-Pot Yogurt

yougurtJoin Ninna Snider on Tuesday, October 14, 7-9 pm
click here to register
Making homemade yogurt and yogurt cream cheese is easy, yet can seem overwhelming at first. Ninna will walk you through her method of making homemade yogurt. After you’ve done it once or twice, you’ll be able to provide your family with freshly made yogurt on a regular basis. Please bring a 1 litre canning jar or buy one from the instructor for $1.

Seasons of Food

3096 East Hastings Street, Vancouver, British Columbia V5K 2A3

Mayan Cooking Class at UBC Farm

Maya-Garden-300x200Members of the Maya in Exile Garden at the UBC Farm invite you to a traditional cooking workshop. Help prepare (and eat!) four dishes: Bledo con frijol (beans with amaranth leaf), tortillas de maiz (corn tortillas), ensalada tradicional(traditional salad), kelite frito con queso envuelto en tortilla (lambs quarters cooked with cheese wrapped in tortillas) and café tradicional (Mayan coffee).

Date: Saturday July 19th, 2014

Place: UBC Farm, 3461 Ross Drive, VancouverTime: 2:00-4:00PM

Cost: $30 (All proceeds to benefit the Maya in Exile Garden)

What to bring: Curiosity and your hungry belly

To register: e-mail Caroline at Pendleton.caroline@Gmail.com

 

Indigo Cafe Introduction for Raw Living Cuisine January 13 6-9 pm

kale2EVENT ALERT!

Come meet the Chef, interact with the raw food community and sample delicious culinary creations!  I did the vegan cheese making class in December and loved it! GLV

1. How to make a green coktail
2. How to make almond milk and green tea mocha late
3. Kale chips
4. Cheese-dip
5. Chocolate balls
6. Zucchini pasta with Marinara sauce
7. Avocado chocolate cream with fruit salad

$65(Raw BC members 10% off)

($58 for RawBC members)

Indigo food cafe,2589 W 16 Ave, Vancouver

For additional information  
Lovena B Galyide
Raw Food Chef and Instructor
1-604-537 7288
lovena@indigofood.org

Dough Goes Local

dough_pageEVENT ALERT

Rocky Mountain Flatbread Company

January 28 (Kits Location Only) $22
6:30pm

Ever wanted to know the secrets to making your own pizza dough? Join Chef Oliver Zulauf for an evening of pizza dough making and wine! Learn Chef’s top tips to make your own pizza dough using local organic sprouted grains.

John MacKenzie from Anita’s Flour will be on hand to discuss the benefits of using sprouted grains while cooking. Wine provided by Million Hill Wineries.

*includes pizza dough making demo, wine tastings, sprouted grains flatbreads with house made dips and other top tips. Taxes and gratuity not included. Limited seating.

$2 from every ticket goes to the EarthBites and the Kimount Girls and Boys Club to support gardening and produce harvest education.

BOOK BY PHONE
Kitsilano Location only 604.730.0321

Rocky Mountain Flatbread Company

Cooking Classes with the Arts Club Theatre

cooking-classes-2013-photo-banner

THE ARTS CLUB PUTS THE CELEBRITY IN ITS SPECIAL PRESENTATION SUMMER COOKING CLASSES

The Arts Club Theatre Company’s duo of July Celebrity Chef Cooking Classes will showcase sumptuous summer fare and fine B.C. wine. Top chefs from YEW seafood + bar and La Quercia move from the kitchen to the patio to demonstrate how to prepare refined menus with distinct themes. The first evening is dedicated to the art of the barbecue, and the second to delectable Northern Italian cuisine. The popular fundraising classes are held in private luxury homes in Vancouver and West Vancouver.

Sean Murray of YEW seafood + bar takes on grill master duties on Tuesday, July 23, to throw an elegant backyard party, featuring four courses served family style. The class will focus on professional tips and tricks for firing up the barbecue as well as interactive demonstrations on salad and dessert preparations. Murray has spent his career creating high-end dishes with an accent on local seafood.

On Wednesday, July 31, Lucais Syme of La Quercia will create a rustic, regional Italian menu with a contemporary edge. His Kitsilano trattoria has built a reputation for updating traditional dishes and embracing the farm-to-table movement—recent accolades include Best Casual Dining Award from Vancouver Magazine and Best Italian Golden Plate Award from the Georgia Straight. The class will begin with an olive oil tasting by Kelowna-based The Olive Oil Merchant, which specializes in importing superior quality olive oil from artisan producers in Italy.

Wine pairings for each dinner are provided by Mission Hill Family Estate, producing award-winning wines in the heart of British Columbia’s pristine Okanagan Valley, one of the world’s most exciting wine regions.

Both classes start at 6 PM and tickets are $125 each (with $50 tax receipt).

IN BRIEF: The Arts Club Theatre Company hosts summer Celebrity Chef Cooking Classes with Sean Murray of YEW seafood + bar on July 23 and Lucais Syme of La Quercia on July 31. Each evening features an interactive cooking demonstration of summer fare, served with wine pairings and held at private Vancouver area homes. For tickets, call Special Events at 604.687.5315, ext. 248, or visit artsclub.com.

Photos are available at http://www.artsclub.com/photos/celebrity-chef-cooking-classes-summer-2013.htm. The username is journalist and the password is photos4media. Class dates and chefs are subject to change. Due to the fundraising nature of the classes, media comps are not available.

ABOUT SEAN MURRAY
Since graduating from culinary school, Sean Murray has honed his skills in the kitchens of luxury hotels. He trained for five years under Ernst Dorfler at the Pan Pacific Hotel in Vancouver. Murray joined the Four Seasons Hotel group in 2002, spending six years in various international hotels and resorts, with his most recent position as executive sous chef at the Four Seasons Costa Rica. Murray returned to Vancouver in 2011 as restaurant chef under Ned Bell at YEW seafood + bar, where he brings his knowledge, skill, and enthusiasm to the restaurant’s modern seafood concept.

ABOUT LUCAIS SYME
Co-owners and co-chefs Lucais Syme and Adam Pegg have created an exceptional brand in Vancouver, starting with their flagship restaurant La Quercia, renowned for its repertoire of simple, deliciously executed Northern Italian dishes. They followed up by opening La Pentola Della Quercia in Yaletown’s OPUS Hotel in 2012 to rave reviews. They also run L’Ufficio wine bar, adjacent to La Quercia.

ABOUT THE ARTS CLUB

The Arts Club Theatre Company, now in its 49th season, is the largest not-for-profit organization of its kind in Western Canada. Led by Artistic Managing Director Bill Millerd and Executive Director Howard R. Jang, it offers professional theatre at three venues—the Stanley Industrial Alliance Stage, Granville Island Stage, and Revue Stage—as well as on tour throughout the province.

Website: artsclub.com

Blog: blog.artsclub.com

Twitter: @theArtsClub

Facebook: facebook.com/ArtsClub

Sponsored by:

Mission Hill Family Estate  |  The Olive Oil Merchant  |  Nespresso  |  A&B Partytime Rentals

Cooking Classes at Williams-Sonoma, 2903 Granville Street, Vancouver, 778-330-2581 South Granville

tyler-florence-fresh-cover

Each month Williams-Sonoma hosts a series of free drop in cooking classes and one cookbook club class where you not only get a cooking lesson, but also a delicious meal and a cookbook to take home, plus you save 10% off all purchases that night.

I dropped in to the store for a class based on Tyler Florence’s latest cookbook, fresh. The class is taught be the lovely in-house chef who demos the recipes and teaches you handy cooking and shopping tips along the way.

The classes are small and intimate and questions are encouraged.  Book early as they sell out quickly.  Check the website and sign up for the weekly newsletter to get the latest information on classes. Williams and Sonoma.

The recipes we learned were grass-fed beef with spinach, Parmesan lemon and olive oil (a delicious way to cook with the less expensive cut of strip loin) and raspberry bombs, little delights that are a perfect way to end a meal.

The meal was one that could easily be repeated by even novice cooks; the class was thoroughly entertaining and enjoyable.  I’ll certainly be signing up for another.

Next up is March 13 with the new Nigella Lawson Cookbook, Nigellisima.

Williams-Sonoma, 2903 Granville Street, Vancouver, 778-330-2581

William & Sonoma Cooking Class

Strip Loin Steak Seasoned

William & Sonoma Cooking Class

Spinach cooking away in cream and garlic

William & Sonoma Cooking Class

Lemons grilling – adds a ton of flavour

William & Sonoma Cooking Class

Steaks Sizzling

William & Sonoma Cooking Class

CALIFORNIA GRASS-FED BEEF WITH SPINACH,PARMESAN,LEMON,AND OLIVE OIL AND TUSCAN SPINACH – SERVES 2

1 head garlic Extra-virgin olive oil
2 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil

2 garlic cloves, lightly smashed
1 cup heavy cream
1/4 teaspoon freshly grated nutmeg
1/2 cup freshly grated Parmigiano-Reggiano Kosher salt and freshly cracked black pepper
CHARRED LEMON
1 lemon, halved lengthwise
STEAK
Grapeseed oil
1 (1-pound) flatiron steak
Kosher salt and freshly cracked black pepper
1/2 cup shaved Parmigiano-Reggiano Fresh baby spinach leaves

Roast the garlic. Preheat the oven to 350°F. Break the garlic head into unpeeled cloves and place them on a sheet of foil. Drizzle with a little olive oil and then fold the foil to form a pouch and seal tightly. Roast in the oven for 20 to 25 minutes. When done, remove from the oven and open the pouch (so the garlic doesn’t steam). set aside until ready to serve.

Make the spinach. Wash the spinach in several changes of water to get rid of any grit. Drain the spinach, but keep some of the water clinging to the leaves. Heat the butter and olive oil in a large cast-iron skillet over medium-high heat, and add the spinach and garlic. cook, turning frequently, until the spinach is wilted down evenly. Remove the garlic. Put the spinach into a colander and drain well, pressing out as much liquid as you can. chop the spinach coarsely. Heat the same cast-iron skillet over medium-high heat, and add the cream and nutmeg; cook until it reduces by half, about 5 minutes. Add the spinach and Parmesan, and season with salt and pepper. stir until the spinach is hot. Keep warm.

Char the lemon halves. Heat a grill to high. Grill the lemon halves cut-side down directly over high heat for about 2 minutes, until they are well marked.

Cook the steak. Preheat the oven to 375°F. set a large sauté pan over high heat, and when it is smoking hot, add a drizzle of grapeseed oil. Pat the steak dry with paper towels, then season it all over with salt and pepper. sear the steak in the pan, 3 to 4 minutes per side, so it forms a nice crust with deep color. Transfer the steak to a plate, tent it with foil, and allow to rest for 5 to 6 minutes.

cut the steak into thick slices and serve with the creamed spinach and roasted garlic cloves. Top with the shaved Parmesan and garnish with the charred lemon halves and some baby spinach leaves.

ON TO DESSERT…..

William & Sonoma Cooking Class

Raspberries filled with cream and frozen

William & Sonoma Cooking Class

FROZEN CHOCOLATE RASPBERRY “BOMBS” – serves 4 to 6

3 cups firm but ripe raspberries (about 40 total) 1 cup heavy cream
1/4 teaspoon vanilla extract
1 tablespoon confectioners’ sugar
1/2 pound dark chocolate chips
1/2 cup dark chocolate–covered cacao nibs Fleur de sel

Fill the berries. Lay the raspberries out on paper towels and sort through them, discarding any soft or damaged berries. Whip the cream until soft peaks form, then add the vanilla and confectioners’ sugar. Whip until firm. Using the tip of a paring knife, fill each raspberry with vanilla cream. Then set them out on a tray and freeze for 15 to 20 minutes, until firm.

Coat the “bombs.” Line a flat tray with waxed paper; set aside. Melt the dark chocolate chips in a double boiler (or in the microwave). Using toothpicks to hold the raspberries, dip the berries in the dark chocolate so they are completely coated. Work quickly so the cream doesn’t melt. Allow the excess chocolate to drip off, and then set the berries on the prepared tray. Repeat dipping the berries until a thick coating of chocolate has formed. Remove the toothpicks, and while the chocolate is still soft, sprinkle the berries lightly with cacao nibs and fleur de sel so they stick to the berries. Freeze the raspberries until firm and serve chilled.

**Recipes excerpted from Tyler Florence Fresh.  Copyright © 2012 Tyler Florence.  Published by Clarkson Potter. Reproduced by arrangement with the Publisher. All rights reserved.

Here are a few more from the book as well.

http://www.williams-sonoma.com/recipe/asparagus-grilled-cheese-egg.html?cm_src=RECIPESEARCH

http://www.williams-sonoma.com/recipe/buttermilk-panna-cotta-cherries.html?cm_src=RECIPESEARCH

http://www.williams-sonoma.com/recipe/hawaiian-tuna-carrots-ginger.html?cm_src=RECIPESEARCH

Cookbook Club Williams-Sonoma – Nigellisima

NigellisimaCookbook Club – Wednesday, March 13
(Fee: $75 per person; includes cooking class book with signed bookplate and 10% discount after the class)
Nigellissima, like the Italian cooking from which it takes its inspiration, is a celebration of food that is fresh, delicious, and unpretentious. Here Nigella Lawson serves up straightforward and mouthwatering recipes that are quick and easy yet
elevate weeknight meals into no-fuss feasts.

On the menu:
Fettuccine with Mushrooms, Marsala and Mascarpone
Chicken with Tarragon Salsa Verde
Sicilian Cauliflower Salad
Instant Chocolate-Orange Mousse

Note: Class is taught by a cooking class instructor

Williams-Sonoma 

South Granville

http://www.williams-sonoma.ca/stores

Williams-Sonoma, 2903 Granville Street, Vancouver, 778-330-2581

 

Wild Rice’s January Cooking Classes at New Westminster

Wild-Rice-New-WestExecutive Chef Todd Bright is featuring Vegan Chinese in his cooking classes this month at the New Westminster location. Value priced at only $30, the fee includes the class (both demonstration and hands-on) followed by a four-course dinner. It does not include tax, gratuity or beverages. Classes start at 6 p.m. every Tuesday this month starting January 8th.  Please contact caroline@wildricebc.ca  or call 778-397-0028 to book your seat.

MENU

Seasonal Spring Rolls
cauliflower puree
***
Curried Vegetable Steam Buns
sweet kecap drizzle
***
Grilled King Oyster Mushrooms
polenta fries, cashew and caramelized onion ricotta
***
Chinese Five-Spice Carrot Cake
ginger icing

 

Celebrated seafood Chef Karen Barnaby teaching a free cooking demo at Save On Foods

A true West Coast sign that spring has arrived: it’s finally halibut season! To celebrate, Save On Foods at Park and Tilford is hosting popular seafood chef Karen Barnaby for A Taste of Park and Tilford on Saturday March 31, 2012 from noon to 5pm.

Celebrating the local bounty of foods from North Vancouver and the surrounding areas, the event will include over 50 tasting stations throughout the store with 3 large demo stations. Karen will be on hand to demo a recipe from her book Halibut: The Cookbook.

Every spring Pacific halibut head back to the shallower waters of the BC coast in search of food. This coincides with the opening of the halibut-fishing season, which this year began on March 17th. Known for its elegant texture and sweet subtle flavour Pacific halibut is one of the most versatile fish for home cooking.

Karen will be demoing her Halibut and “Chips” recipe, which is featured in her book Halibut: The Cookbook and on The Fish House menu. The dish highlights halibut with accessible and local ingredients.

Karen Barnaby has been the executive chef at the acclaimed Fish House in Stanley Park since 1995.  Known for her words almost as much as her food, Karen is a regular food columnist for the Vancouver Sun and has penned many cookbooks including Pacific Passions, Screamingly Good Food, The Passionate Cook, The Low-Carb Gourmet and applied her seafood knowledge as the editor and feature contributor for Halibut: The Cookbook and Shellfish: The Cookbook.