Cornucopia’s Viking Stage Series

Cornucopia-Whistler’s Celebration of Wine and Food Presents:

THE VIKING STAGE SERIES

Our good friends at Viking are returning again in 2009 to offer up a series of deliciously educational tasting demonstrations aptly named the Viking Stage Series. You won’t want to miss these new and improved seminars that will tempt the senses. The Viking Stage will host outstanding guest chefs touching on topics sustainable seafood to decadent chocolate truffles. This full working kitchen will set up shop in the Grand Foyer of the Whistler Conference Centre.

FRIDAY, NOVEMBER 13TH

Whistler Chef Challenge
Tickets: FREE
Friday, November 13th, 2009
10am-4pm

Launched at the 2009 TELUS World Ski & Snowboard Festival to rave reviews and great crowds the Whistler Chef Challenge brings local knife-masters out of the kitchens of the resort, and onto the stainless steel backdrop of Cornucopia’s Viking Stage. At the Whistler Chef Challenge a series of heats will see two local Chefs at a time go head to head in the ultimate foodie throwdown. With live commentary providing heckling and insight, it’s game on as competitors make the most of their 30 minutes to produce delicious fare utilizing a themed ingredient. Come out to see who will be crowned king of the cooks at the 2nd annual competition. ?
FREE ADMISSION

SATURDAY, NOVEMBER 14TH

Viking Stage Series: BC Mixer: Rogers’ Chocolates and THERAPY Vineyards wine pairing
Tickets: $20
Saturday November 14th, 2009
10am-11am
Viking Stage, Whistler Conference Centre

Join THERAPY Vineyard and Rogers’ Chocolates as they take you through an exploration of your palate and introduce you to winning combinations of chocolate and wine that you will have to share with all your friends at your next dinner party. Explore all your whites and reds with the finest chocolate in Canada.

Viking Stage Series: Eric Pateman of Edible BC & 8th Generation Winery
Tickets: $25
Saturday November 14th, 2009
12pm to 1:30pm
Viking Stage, Whistler Conference Centre

Come and join Edible BC’s President, Eric Pateman for an informative session discussing sustainable seafood. Chef Pateman will prepare Qualicum Bay scallops with shiso, lemon oil, and smoked sea salt, followed by a succulent birch syrup glazed sablefish with wild BC mushrooms and miso broth. ?Both dishes will be paired with wines from one of BC’s most exciting new wineries – 8th Generation. ?Come and join us for this interactive cooking demo, learn about the Ocean Wise program and take away new recipes for sustainable seafood dishes.

• Scallops paired with 8th Generation Vineyard 2008 Riesling Classic
• Sablefish paired with 8th Generation Vineyard 2008 Chardonnay

A new generation of Winemakers
Our family’s heritage in winemaking dates back to 1783. We are now the eight consecutive generation to produce fine wines, and the first generation in the New World.
8th Generation is an ultra contemporary winery, deeply rooted in tradition.
We welcome you to experience our wonderful, Estate wines.
Bernd H. Schales, 8th generation Winemaker
Stefanie Schales, 10th Generation Winegrower

Viking Stage Series: Entertaining with Canadian Cheeses & Summerhill Pyramid Winery
Tickets: $25
Saturday November 14th, 2009
4pm to 5:30pm
Viking Stage, Whistler Conference Centre

Dairy Farmers of Canada will partner with Summerhill Winery to create a magical pairing of Canadian cheeses and wines.
Wolfgang Stampe will share ideas on how to prepare cheese plates and platters along with “sensing” the cheeses used in the presentations. Bring your taste buds and see if you can find a new favorite Canadian cheese to share with your guests to savour.

Summerhill Pyramid Winey is Canada’s first and largest certified organic winery, making Gold Medal winning organic wines to bring pride to all of Canada. Summerhill also specialises in traditional French method sparkling wines, taking full advantage of the unique central Okanagan terroir. Proprietor Stephen Cipes has created one of the most popular and enduring wine tourism attractions in Canada, with an organic bistro overlooking magnificent views, an informal and entertaining winery tour and tasting room, and the mystique of Summerhill’s famous four story Pyramid wine cellar. Being built with no metals or electricity, being aligned to true north, and with absolute precision in the geometry, the Pyramid is the final phase of Summerhill’s wine making process, where the wine is imbued with cosmic energy and loving intentions.

SUNDAY, NOVEMBER 15TH

Viking Series: Making Truffles with Rogers’ Chocolates
Tickets: $15
Sunday November 15th, 2009
10am to 11am
Viking Stage, Whistler Conference Centre
Rogers’ Chocolates have been making chocolates for over 120 years in Victoria, BC and will be bringing you their secrets on how to make fresh decadent chocolate truffles at home. Join Cornell and Rogers’ Chocolates to learn all the ins and outs of truffle making and what to do, to help make the recipe your own.

Viking Stage Series: Sushi Village, Select Wines and Gekkeikan Sake
Tickets: $25
Sunday November 15th, 2009
12:30pm to 2pm
Viking Stage, Whistler Conference Centre

Learn the ins and outs of preparing sushi. Chef Nester will lead you through the art of making sushi rice, the safe way to handle and serve raw fish. Starting with a Tai wakame (seaweed) salad with a light vinegar dressing. Followed by a delightfully seared Hawaiian tuna with a succulent garlic sauce. Finishing with a classic California roll made with fresh Dungeness crab wrapped with tobiko. Comes paired with both the traditional sake and wine.

Viking Stage Series: A Walk to Remember with Executive Chef Neal Harkins and
Quails’ Gate Winery
Tickets: $25
Sunday, November 15th, 2009
4:00pm – 5:30pm
Viking Stage, Whistler Conference Centre

Take a stroll through any of our province’s woodlands and you will discover not only mesmerizing sounds of nature and breath taking scenery, but the wonderful tastes B.C. has to offer. ?Join Executive Chef Neal Harkins as he partners up with Quails’ Gate Winery to deliver a tantalizing all B.C. menu to tickle your senses and pamper your taste buds.

Let the Viking Stage Series fill your days and enrich your minds while you gear up for evening activities.Book your spot now as space is limited.

Tickets and packages
Great accommodation AND Crush ticket packages!

3 Peak accommodation: from $170

4 Peak accommodation: from $201

5 Peak accommodation: from $214

Now available at www.whistlercornucopia.com alongside details of the four day event program. Make sure you get your tickets early, especially for Cornucopia’s annual sell-out events!

Package price based on a 2 night stay for 2 people with 2 Crush only tickets for Friday, November 13th or Saturday, November 14th, 2009.

News from Quince

We’ve got great a culinary cure for the cold weather blues:
Quince slow cooked artisan fine food.
Try our line of Quince Express vacuum packed items to go.
Enjoy our hand made breads, pastries and lunches here in our café.
Pick up our beautiful hors d’oeuvre ceramic platters for parties.
Book us to cater your events.
or Take a cooking class and learn the secrets of how to cook like Quince at home!

Quince Fourth Anniversary Celebration
Saturday, 21 November, 2009
Open House & Black Box Cooking Competition
We’ll be having free class previews all day, along with Quince Express cooking demonstrations,
finishing the day off with a Past & Present Quince Students Black Box Cooking Competition.
Mark it on your calendar!
More details coming next week.

Coming up in the Quince Studio
Better than a television cooking show!

Our cooking classes are fully interactive,
hands on, and always accompanied by a glass of wine.

Guest Chefs in the Studio
Take note, we have a new date for
Out of the Box with Bishop’s Executive Chef, Andrea Carlson – Monday, 2nd November.
Learn how to create a Bishop’s style seasonal menu, using fresh local ingredients.

Book now to join Chef Adam Pegg of La Quercia on 26 October his
Authentic Pasta Making class.

Other Cooking Classes & Events
Nine Day Basics: Intensive Techniques for the Serious Amateur
with Chef Andrea Jefferson
New schedule!
Part One: Tuesdays, October 27, November 3, 10, 17, December 1, 6-9:30pm
Part Two: Tuesdays, January 12, 19, 26, February 5, 6-9:30pm
Learn the Quince-Essentials for the culinary world.
Cost: Part One: $500 + GST Part Two: $400 + GST
Book both: $850
See the Full Course Outline

And we’ve got a French Bistro Class on October 28,
our Halloween Tricks of the Treats class … on Halloween, of course!

In November we have various food and wine pairing classes as well as our
holiday cooking classes . For more information on our classes
go to www.quince.ca

Movie Night: Chocolat
Thursday, 12 November, 6:30-9:30pm

Join us for Chocolat, starring Juliette Binoche and Johnny Depp
and a fabulous five course menu.
The main feature will be preceded by a live demonstration of one of the dishes in our Studio,
along with a discussion of the movie. The film itself will be
screened throughout the feast in our storefront gallery.
Come join us for this wonderful night of food and film.
Cost: $105 – includes five course meal with paired wines,
movie and a cooking demonstration.
For more information go to our website.

Quince Goes Cupid

Three dishes, three partners, three chances to find love!
35-45yrs, Thursday, 19 October, 6:30 – 8:30pm
24-35yrs, Thursday, 21 January, 6:30-8:30pm
40-55yrs, Monday, 18 February, 6:30-8:30pm
For more information go to our website or join our
Quince Goes Cupid Group

Private Cooking Classes, Corporate Team Building Events
and Catering
Book early to guarantee a private Studio booking or Catering
for the upcoming holiday season.

Our cooking classes and culinary events make a great option for day time or night time
corporate parties and team building events, or for unique birthday celebrations or wedding showers.
We offer longer and shorter classes and events, as well as menus geared towards kids and teens.
For full details go to our online brochure or give us a call.

From Hors d’oeuvre Platters for pick up to full service catering, our
hand made fine food and fabulous servers can make their way to
any corporate or private event.
For more information go to our website,
or email or call for a quote

Quince Express
Fast Slow Food… To Go!
We take all the time it needs to make perfectly delicious food,
so you can quickly heat or finish it off and serve.
With our new expanded freezers we can 95% guarantee our fresh frozen Express Menu items,
while in our fridges you’ll still find our selection of cheeses and olives, along with other unfrozen items.
Order by email or over the phone with a credit card and pick it up on your way home!

This week’s Quince Express top picks:
Minestrone Soup
serve warm with Quince Baguette
Wild Dungeness Crab Ravioli
with our Citrus Fennel Sauce
Beef Bourguignon
using all pure Kettle Valley beef in a rich sauce,
perfect with our Garlic Mashed Potatoes
and Roasted Vegetables
Garam Masala Lamb Skewers
serve with rice and salad
Passionfruit or Chocolate Mousse
served alone, with fresh fruit or our Kirsch Cherries
For the full list of our Express Items go to our website.

Café & Bakery
Sample Breakfast Menu:
Toasted Quince Country Rye with Butter and Quince Jelly – $3.50
Quince Granola, Fresh Fruit, Natural Yogurt & Honey – $6.00
Ham and Cheese on Hand Made Croissant – $5.25

Sample Lunch Menu
See today’s blog.
Need lunch for the office, a meeting, or a boating trip?
Choose from our Daily Lunch Menu or
order ahead of time from our full menu.

Artisan Breads & Cakes…

See our new Cake Menu.

Conveniently located at the edge of Granville Island

Free parking behind the store!

1780 w. 3rd avenue, vancouver, bc, v6j 1k4 t:604-731-4645 www.quince.ca

News from the Cookshop at City Square

With the holiday season fast approaching, now is an excellent time to learn some new tips and tricks in the kitchen.
$500 Class Gift Certificates entitle you to $1000 worth of classes. Ask us for more details!

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

LATE OCTOBER HIGHLIGHTS

ROMANTIC DINNER FOR TWO – PARTICIPATION – Monday, October 26th – 6:00 – 9:00pm

Bring your better half and join us this evening as Executive Chef Romy Prasad shares some perfect romantic dishes with you! Bring your better half and learn to prepare this sumptuous menu at home for your sweetheart. With step-by-step instruction, you and your partner will learn to make these delicious dishes! Tonights menu includes:

• · Roasted cauliflower soup with truffle oil
• · Warm pistachio crusted goat cheese with mixed organic green and calamata olive vinaigrette
• · Dungeness crab ravioli with tomato cream sauce
• · Seared beef tenderloin with sauce bernaise & roasted asparagus
• · Chocolate creme brulee Executive Chef: ROMY PRASAD & YOU!
  6:00-9:00 pm
  $159* a couple

  SEAFOOD & CITRUS – Wednesday, October 28th – 6:00-9:00pm

  In tonights class Executive Chef Wayne Sych of the Cannery Seafood House will guide you through cooking with citrus & seafood. This classic pairing will be explored with a variety of preparations of different fish and shellfish. Tonight you will enjoy:

• · Kaffir lime salmon cakes with sweet soy dipping sauce
• · Sablefish with burnt orange wasabi glaze
• · Orange miso glazed salmon with apple daikon salad
• · Seared scallops with gremolata and lemon beurre blanc
• · Prawns with lemongrass and fresh herbs
• · Lemon cream tartlets Chef: WAYNE SYCH
  THE CANNERY SEAFOOD HOUSE
  6:00-9:00 pm
  $79* each or 2 for $139*

  PASSPORT TO ITALY: EMILIA ROMAGNA REGION – Friday, October 30th – 6:00-9:00pm

  In this class you will enjoy the food of Northern Italy. The Emilia-Romagna region is famous for its Bolognaise sauce, Parma prosciutto, Parmigiano Reggiano & Balsamic Vinegar from Modena. This morning you will enjoy a menu of:

• · Rondelle(omelette)filled with prosciutto and pecorino cheese
• · Bolognaise Ragu(slow-cooked tomato and meat sauce)with egg tagliatelle
• · Chicken Involtini-chicken breast stuffed with prosciutto, provolone cheese, cream, marsala wine
• · Beef Scaloppine – beef filet dredged in flour, sauteed and braised in red wine
• · Dolce Rimini – a dessert of Savoiardi biscuits & cream – another family recipe Chef: PEPPE GIOE6:00 – 9:00pm
  $49 each or 3 for 2

  CRAB EXTRAVAGANZA, November 3rd – 6:00 – 9:00pm

  Join Chef & Author Karen Barnaby for an amazing class focusing on crab. During this week’s class you will learn how to expertly buy, prepare and cook crab. Enjoy recipes highlighting each and every part of this delicious crustacean! Let Chef Karen dazzle you with:

• · Crab and Corn Chowder
• · Crab and Spinach Salad with Soy-Onion Aïoli
• · Asiago & Angel Hair Pasta Crab Cakes
• · Herb and Parmesan Roasted Dungeness Crab

·  Alaskan King Crab with Grand Marnier Butter

Executive Chef: KAREN BARNABY
THE FISH HOUSE IN STANLEY PARK
6:00 – 9:00 pm
$79* each or 2 for$139*

Island Lake Lodge Cookbook Class

Ski buffs may be familiar with stunning Island Lake Lodge near Fernie, B.C. Originally known for its world class ski amenities, the restaurant at Island Lake Lodge has become well known for its decadent local, regional cuisine. On Wednesday, October  21 from 4:00 p.m. to 5:30 p.m., drop by for a signed copy of Island Lake Lodge: The Cookbook by Keith Liggett and meet Head Chef Keith Farkas and General Manager Steve Kujit. This is a free event.

On Wednesday, October 21 at 6:30 p.m., Chef Glenys Morgan gets crafty in the Books to Cooks kitchen with Jam It, Cure It, Pickle It and Other Cooking Projects by Karen Solomon. Chef Glenys will demonstrate several better-than-store-bought kitchen creations–just in time to put up the last of the fall harvest and to start planning culinary holiday gifts. The cost of this event is $95.00.

After offering last Saturday’s Essential Baking class that covered the basics of baking, we are pleased to offer Better Baking with Chef Glenys Morgan this coming Saturday, October 24 at 10:30 a.m. This week, our Saturday Baking class will feature Bakewise by Shirley Corriher and will cover the why’s and how’s of baking. Chef Glenys bakes her way through Bakewise and will discuss and demonstrate unique and exclusive science-based baking tips to ensure successful home baked goods. This event is $90.00.

For more information about these and other events, visit our website at www.bookstocooks.com and please call 604-688-6755 to register.

Cooking Classe at Eden West Fine Foods in Poco

Fall Harvest Dinner – Monday, Nov 2nd – $55 plus gst

Chef Robert Vaillancourt

The warmth of fall flavours! Chef Robert Vaillancourt is back with another one of his great dinner party themed classes and this time it is all about the fantastic flavors of fall. In this class, Chef Robert will demonstrate several cozy dishes all featuring classic fall ingredients that will certainly warm your guests hearts. Sign up today and celebrate the splendor of fall.

On the menu:

Broccoli Soup with Almond Creme Fraiche
Roasted Pork Tenderloin with Maple and Mustard
Roasted Yellow, White and Red Sweet Potatoes
Pastry Wrapped Apples with Calvados Caramel Sauce

Fabulous Fall Feast on the Grill – Wednesday, Nov 4th – $85 plus gst (includes cookbook)

Barbeque Evangelist Rockin’ Ronnie Shewchuk

Summer is over, but that’s no reason to hang up your tongs and put away your
grill. In fact, with the bounty of autumn’s harvest upon us, there’s no better time to cook outdoors! Barbecue evangelist Rockin’ Ronnie Shewchuk will demonstrate his favorite fall recipes from his latest bestselling cookbook, Barbecue Secrets DELUXE!, paired with a selection of delicious
B.C. wines and peppered with lots of great grilling tips and techniques. Space in this special cooking class is limited, and Ronnie’s events sell out fast, so register today for this delicious event!
Check out this mouth-watering menu:

Grilled Stuffed Mushrooms
Grilled Autumn Vegetable Platter
Turkey in a Hurry on the Grill with Maple Butternut Squash Puree
Venison Tenderloin with Cumberland Sauce
Cedar-planked Pears with Whisky-Honey Glaze

Each Participant will receive a signed copy of Ronnie’s new cookbook

Barbecue Secrets Deluxe

Under the Tuscan…Brick! – Thursday, Nov 5th – $55 plus gst

Chef Glenys Morgan

This class is for anyone who loves a crispy, delicious roasted chicken! Tonight, Chef Glenys takes us to Italy as she explores some classics from Tuscany, including chicken-under-a-brick Tuscan style. This dish will be prepared in the traditional method and will have your kitchen smelling like a Tuscan trattoria for a couple of days. For this succulent bird, we will brine, roast and finish with lemon and pan juices. Mouthwatering or what?

On the menu:

Corn Crusted Ricotta Fritters
Squash & Bean Soup (la minestra di zucca e fagiolo)
Tuscan Style Chicken-Under-A-Brick
Tiramisù with Red Berries

Party Pleasing Appetizers! – Monday, Nov 9th – $55 plus gst SOLD OUT

Chef Chris Beal

Second class added – Saturday, Nov 14th 12 – 3 pm

Crowd Pleasing Party Food! Chef Chris Beall is new to our Eden West Cooking School and is here to help you get ready for the upcoming holiday party season with a fresh look at appetizers. In this class, Chef Chris will demonstate 6 different appetizer dishes that all have the “wow” factor… they will also appeal to a wide range of taste buds. Plus, he will share his tips on party planning to help you look like a pro. This one will sell out FAST!

On the menu:

Wild Mushroom Filo Bundles
Fig & Goat Cheese pastries with a cranberry compote
Coconut Shrimp served with a Honey Chipotle Dip
Chicken Popsicles – frenched drumettes, parsley oil and chili sauce
Pork Purses – wonton with pork, ginger, garlic, green onion and sesame
Mini Potato Skins – halved with gorgonzola, pancetta and cream cheese

Cuisine of India – Thursday, Nov 12th – $55 plus gst

Chef Nina Boechler

Learn to cook Indian at home! Chef Nina Boechler joins Eden West to share her passion and knowledge of her own Indian Cuisine. In this class, Chef Nina will demonstate how to create a delicious Indian meal from scratch and of course we will get a “crash course” on the spices used in all of the dishes.

On the menu:

Prawns masala
Tandoori chicken thighs with raita and a simple fresh salad
Saffron basmati rice
Vegetable curry
Pappadums
resh lassie

Holiday Entertaining at Home! – Wed, Nov 18th – $55 plus gst

Chef Robert Vaillancourt

Do it Right this Holiday Season! Join Chef Robert Vaillancourt as he demonstrates the art of creating a fantastic dinner party for this year’s upcoming party season. Chef Robert has put together a luxurious menu that will leave a lasting impression with your guests. He is a expert on entertaining and will share his planning and preparation tips that will help you through the busiest time of the year. Sign up today and start planning your own holiday dinner!

On the menu:

Baked Brie with Strawberry Coulie & Roasted Garlic
affron Mussel Cream Soup – Chef Robert’s Favorite
Filet of Beef done Hunter Style
Double Baked Potatoes
Peach and Raspberry Trifle

Pasta for the People (Participation) – Thursday, Nov 19th – $75 plus gst

Chef Glenys Morgan

Pasta from scratch…nothing better! Chef Glenys returns teaching us the simple magic of of working some eggs and flour into fresh pasta. In this very hands-on class, you will learn to create one dough that can be turned into lasagna, fettuccine, papparadelle or ravioli all in a matter of minutes. Then Chef Glenys will teach us how to make classic sauces that will pair perfectly with each cut of pasta. True Italian Cuisine all from scratch!

On the menu:

Fresh Pasta: Lasagna, Fettuccini and Ravioli
Classic Lasagna with Ragu Bolognese
Fettuccine Carbonara
Squash Ravioli with a Brown Butter Sage Sauce

*** Participants will need to bring their own pasta machine for this class!

Special Offer for participants – Pre-order your own Marcato Pasta Machine and save $15 (made in Italy, best quality available, comes with pasta bike attachment)

Asian Tapas – Monday, Nov 30th – $55 plus gst

Chef Cindy Low

Just in time for the holiday season Asian tapas = small plates, big Asian flavors! Chef Cindy Low returns to Eden West with a new and exciting menu of Asian tapas, designed to delight your taste buds and impress your guests. Chef Cindy will showcase her tapas with beautiful and imaginative presentation, with Asian flair. Plus great entertaining tips to kick off the holiday season. On tonight’s menu:

Lobster, mango and blood orange salsa on Chinese spoons
Asian crudites with spicy Thai peanut sauce
Crab Rangoon, cranberry-ginger compote
Vietnamese beef and lemongrass popsicles, sweet chili sauce
Seared duck breast Peking-style with Mandarin crepes
Asian noodle salad with soy-sesame vinaigrette

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