Tag Archives: Dirty Apron Cooking School

Mother’s Day To Do’s In Vancouver

Where to Treat Your Mom on Mother’s Day

Mother’s Day is the busiest day for restaurants in the year, so make sure you get organized and book a table soon. AND! Happy Mother’s Day to my mother, Suzanne and my mother-in-law Bev, if you two were in town I promise we’d take you out!

h2 rotisserie and bar chicken

The Westin Bayshore brunch feature on Sunday, May 14

What better way to say “Thanks, Mom” than brunch at the Westin Bayshore’s new H2 Rotisserie & Bar where the rotisserie keeps slowly turning, transforming chicken into the divine dish that is H2’s signature.

The brunch features all kinds of other items Moms are sure to adore, as well as games and contests for children, gifts for all mothers, special Mother’s Day cocktails, and live music. And because Moms are always thinking about other people, at this event, children under the age of five eat for free, and The Westin Bayshore is donating 5 per cent of its Mother’s Day brunch sales to the BC Women’s Foundation.

Mother’s Day at H2 Rotisserie & Bar
The Westin Bayshore, 1601 Bayshore Drive, Vancouver Sunday, May 14 Menu and more details:
Two seatings: 11:30 am and 1:30 pm
Cost: $70 per adult, $35 for children 6 – 12
Reservations: 604.682.3377
dimsumSai Woo Dim Sum Brunch & Bubbles and a A 2 hour Chinatown Walking Tour

Join local Historian Judy Lam Maxwell  for a dim sum brunch and bubbles and then a walking tour through Vancouver’s Chinatown. Call 604-568-1117 or doyou@saiwoo.ca for reservations $75 pp.

mimosa

Mother’ Day at Well Seasoned in Langley

Join Well Seasoned for Brunch! Mother’s Day brunch class starts at 11 AM. Mimosas’s and Duck Confit…need we say more?  View the full menu here! Still looking for the perfect gift? Why not get Mom a beautiful gift basket? or a cooking class voucher? cooking class calendar here.

bauhaus

Celebrate Mom with Bauhaus & BC Women’s Hospital Foundation

Bauhaus will be donating 5% of food sales on Sunday, May 14th, so you can treat Mom and help women and babies across British Columbia. Enjoy a 3 course menu for the event, available only this Sunday.

bauhausmenu

oysters2
Bubbles and Oysters for Mom this Mother’s Day – Sunday, May 14
WildTale and The Flying Pig (Gastown, Yaletown, Olympic Village) are offering the following to all Mom’s on Mother’s Day, during brunch hours:

WildTale
Brunch Hours: 11 am to 3 pm
Mother’s Day promo: Half-Price 1 dozen Chef’s Choice Oysters
Half-Price bottles of Prosecco and $20 GC (valid May 15 – June 15)

The Flying Pig
Brunch Hours: 10 am to 3 pm
Mother’s Day promo: Complimentary glass of Prosecco for every Mom

brownie

Mother‘s Day Brownies at Rocky Mountain Flatbread

In honour of Mother’s Day, Rocky Mountain Flatbread will be treating all the moms who visit our Vancouver restaurants for lunch, brunch or dinner to a complimentary warm double chocolate brownie! ​

mothers dayMother’s Day at Cibo

In honour of Mother’s Day, Cibo Trattoria will be offering an extended brunch service from 8 am to 3 pm. The new a-la-carte brunch menu features a variety of sweet and savoury dishes including classic breakfast fare (whole grain and nut granola, vegetable frittata, panettone French toast) and seasonal Mother’s Day specials such as spaghetti carbonara with house-cured lamb bacon and Triangle Sound halibut with parmesan polenta and asparagus.

dirty apron breakfast

Dirty Apron Mothers Day Breakfast in Bed For Two Kit

Pick up your pre-ordered* Breakfast in Bed For Two Kit ($115) on Saturday, and surprise mom first thing on Sunday morning! The gourmet kit includes Belgian Waffles served with seasonal fruit compote and fruit salad, a mini bottle of Noble maple syrup, a decadent Mink ‘Girls Favourite’ Chocolate Bar and mimosa fixings- a small bottle of organic Villa Teresa prosecco and Chaser’s orange juice. And to make you look really, really good, the kit also includes a beautiful small succulent plant as well as a Rifle Paper Co. Greeting Card.  *Pre-orders only- all orders will need to have been placed by 3pm on Friday, May 12th. Availability only while quantities last. In-store pick-up on Saturday afternoon, May 13th.  Pre-Order Now

wildebeest

Mother’s Day at Wildebeest

At brunch, Wildebeest will serve her delicious avocado toast, thick-cut bacon, bone marrow & eggs, fresh oysters, mimosas aplenty, and their watermelon negroni slushie. For dinner, seared scallops, bison carpaccio, line-caught halibut, and a bone-in ribeye that’s considered by many to be the very best steak in Vancouver. With excellent wines, beers, and award-winning cocktails to pair, Mom will be thrilled. Tables available at www.wildebeest.ca.

Arts Club Cooking Class with David Robertson of Dirty Apron Cooking School

What to cook this spring? We take some lessons from Dirty Apron

We updated this post from 2012 as it’s still so very relevant. Especially with spot prawn season starting this week! The Arts Club Theatre Company is known for it’s theatrical productions, but each spring they produce more than just theatre and host cooking classes.  Each class is put on by one of Vancouver’s renowned chefs at a gorgeous private home and raises money for the company. Over three hours guests enjoy cooking demonstrations, some hands on options and a four-course dinner paired with wine. Unfortunately they aren’t doing these in 2016 but I hope they bring them back!

A few years back we climbed up into the British Properties and joined David Robertson of Dirty Apron Cooking School for a spectacular meal, complete with views, charming guests and left with some new cooking tips up our sleeves and a Dirty Apron Cooking School apron.

First course – Citrus Olive Oil Spot Prawns with Crab Cakes

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Citrus crab cakes, olive oil poached spot prawns, pressed avocado

Citrus Olive Oil Poached BC Spot Prawns

Spot Prawns

1 lb BC Spot Prawns (shelled & deveined)
1 Lemon (Zest & Juice)
1 Orange (Zest & Juice)
1 Lime (Zest & Juice)
6 cloves Garlic
Fleur de Sel
Black Pepper
500 ml Extra Virgin Olive Oil (poaching)

Heat the olive oil slowly with all zest and citrus juice to 135F.
Season the spot prawns with fleur de sel and black pepper. Poach the prawns in the olive oil until just cooked through. Remove them from the olive oil and allow to cool.

Crab Cakes

6 oz Dungeness Crab Meat
2 tbsp Plain Yogurt
1 tbsp Chives (finely sliced)
2 sprigs Italian Parsley
1 sprig Tarragon
¼ Lemon Zest
Pinch Espelette Powder
Salt & Pepper
¼ cup Flour
1 Egg (beaten)
¼ cup Panko (coating)

Pick through the crabmeat and discard any bits of shell or cartilage. Put all ingredients into a bowl and gently mix together and season with salt and pepper. Form the mixture into two patties.

Prepare to dredge the patties by placing 3 bowls side by side. In the first bowl place the flour. In the second bowl whisk the egg. In the third bowl, the panko. Dredge the patties in the flour, and then dip into the egg and finely coat with panko.

In a medium sized pan heat the oil over medium-high heat. Carefully place the cakes into the pan and sear each side until the panko turns golden brown on all sides.

Serve immediately with a salad and Lemon Yogurt

1 cup yogurt
1 lemon

Mix the lemon zest and yogurt together. Keep cold until needed.

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Chef Robertson preps beets

Apple cider marinated beet salad. Herb goat cheese, toasted brioche

Golden Beet Salad

3 Medium Beets
1 head Frisee Lettuce
½ bunch Watercress
½ head Radicchio
1 Whole Apple (thin slices)
60 ml Extra Virgin Olive Oil
30 ml Apple Cider Vinegar
Salt & Pepper

Place beet in a large saucepot and cover the beets with water by at least 2 inches.  Bring to a boil; reduce to a gentle simmer and cook until a small knife inserted into the beet comes out with little resistance (about 40 minutes).

Drain and let sit until cool enough to handle.

Trim both ends of the beets and rub off the skins with your fingers.  Dice the beets into 1/2 inch dice size.  Toss the beets in a bowl with sliced apple, watercress, radicchio frisee lettuce, olive oil and apple cider vinegar.  Season with salt and pepper.

Rainbow

Spectacular View from the private residence where this class was held

Sumac roasted lamb loin, celeriac purée, red wine braised shallots

Sumac Roasted Lamb Loin on Celeriac Puree with Red Wine Sauce

2 X 4 oz Lamb Loin
1 clove Garlic
30 ml Olive Oil
1 Lemon (zest)
1 tsp Sumac
1 tsp Cumin (grinded)
1 tsp Coriander seed (grinded)

Preheat oven to 400°F
Coat the lamb with the marinade and marinate until needed. Before cooking, season with salt and pepper.
Sear in a pan over high heat until the meat is browned on all sides then place the pan into the preheated oven for 4-5 minutes to achieve a rare to medium-rare doneness. Allow the lamb to rest before serving.

Celeriac Puree

300 g Celeriac (peeled & chopped)
2 Tbsp Butter
300 ml Milk
1 small Bay Leaf
2 sprigs Thyme
Salt
White Pepper
300g

Place the celeriac into a sauce pan and sauté with the butter.  Do not brown the celeriac.  Add the milk and herbs to the sauce pan and bring to a boil.  Gently simmer for about 25 minutes until the celeriac is very tender.
Drain the celeriac and discard the herbs, reserving the milk.  Put the celeriac into a blender or food processor.  Blend until very smooth, adding enough of the reserved milk to give a creamy consistency.  Once the puree is nice and smooth then season with salt and white pepper.
Keep hot until needed.

Red Wine Sauce

1 Shallot (finely diced)
1 clove Garlic (minced)
80 ml Red Wine
80 ml Beef Stock
1 Tbsp Unsalted Butter (cold)
Salt
Black Pepper
Vegetable Oil

In a small saucepot sauté the shallots and garlic in vegetable oil until soft without browning, approx. 2 minutes. Add the red wine and beef stock and reduce to mixture to 1/3. Add the chilled butter, whisking in a little bit at a time and then season with salt and pepper to taste.
Strain the sauce through a fine sieve and keep warm until needed.

Hazelnut orange chocolate pâté

Hazelnut orange chocolate pâté

Chocolate Pate

500 g Dark Chocolate
½ cup Unsalted Butter
330 ml Heavy Cream
Fresh Raspberries (for garnish)
Roasted Hazelnuts (for garnish)

Melt the dark chocolate over a double boiler.  Add the ½ cup butter to the dark chocolate.  Stir the chocolate until smooth and take the bowl off of the heat to let cool to room temperature.
In a separate bowl, beat the heavy cream until soft peaks form.  Using a spatula, fold the cream into the dark chocolate.
Put a layer of saran wrap in the bottom and sides of the pan.  Spoon the dark chocolate mixture into the loaf pan.  Cover with saran wrap and refrigerate for 2 hours.

Remove from fridge before serving and carefully remove the pate from the loaf pan.  Then slice the pate with a hot knife and put onto dessert plate.  Serve with Raspberry coulis, fresh raspberries and toasted hazelnuts.

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Martha Perkins

Diners Enjoying the night 

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The Perfect Match Wine and Food

Dirty-ApronOn August 29, 2014 learn the magic of perfect food and wine pairings  your dinners into decadent experiences. Join Chef David Robertson at The Dirty Apron Cooking School and house wine for a class that will demystify the art of harmonizing flavours and uncovering what makes for a perfect match.

On the menu:

  • Warm Lemon-Chive Goat Cheese & Ratatouille Salad
  • Smoked Sablefish with Buttered Dungeness Crab
  • Roasted Venison Chop with double-smoked Bacon & Celeriac Root Pureé
  • Decadent Hazelnut & Raspberry ChocolatePaté


Date:
 Friday, August 29th, 2014
Time: 5:30 – 9:30pm
Venue: The Dirty Apron Cooking School
540 Beatty Street, Vancouver, BC
Cost: $158

Click here for more details and tickets. For more information call 604-879-8588.

BC dine and vine: a celebration of local flavours

Dirty-apron-wine-glasses-300x238On July 25, 2014 join The Dirty Apron Cooking School and house wine for a night of BC food and wine pairings you won’t soon forget. Revel in cooking with local ingredients while you sip Riesling, Pinot Noir, and Syrah as well as a sparkling and dessert wine. Each dish will be paired with its perfect wine mate, making this class delicious to the last drop.

On the menu:

  • BC Spot Prawn and Yuzu Ginger Vegetable Gyozas
  • Crispy Seared BC Salmon with a Scallion Potato Cake, Grilled King Oyster Mushrooms and Horseradish Crème
  • Crispy BC Duck Breast, Sherry Orange Gastrique and Apple Sauté
  • Apple and Almond Tart with Chai Ice Cream and Vanilla Maple

Date: Friday, July 25th, 2014
Time: 
5:30 – 9:30pm 
Venue: 540 Beatty Street, Vancouver, BC 
Cost: 
$158

Click Here for more details and to purchase tickets. For more information call 604.879.8588.

BC Dine and Vine: A Celebration of Local Flavours

house wineThe Dirty Apron and house wine for a night of BC food and wine pairings you won’t soon forget. Revel in cooking with local ingredients while you sip Riesling, Pinot Noir, and Syrah as well as a sparkling and dessert wine.

The class will start with BC Spot Prawn and Yuzu Ginger Vegetable Gyozas. Next, Crispy BC Duck Breast, Sherry Orange Gastrique and Apple Sauté, followed by Crispy Seared BC Salmon with a Scallion Potato Cake, Grilled King Oyster Mushrooms and Horseradish Crème. Finish with an Apple and Almond Tart with Chai Ice Cream and Vanilla Maple. Each dish will be paired with its perfect wine mate, making this class delicious to the last drop.

Date: Friday, October 11, 2013
Time: 5:30 – 9:30pm
Venue: 540 Beatty Street, Vancouver, BC
Cost: $150

Click here for more details and tickets. For more information call 604-879-8588.

Singles in the City: Food Lovers Unite!

Love food but tired of cooking for one? The Dirty Apron Cooking School is bringing city singles together in a class designed to help students meet their match in the kitchen. Join us for a no-pressure combination of cooking, wining, dining and dating, as you make gourmet dishes, and hopefully a few new love connections. Paired up at random, each student will prepare five different dishes; rotating between stations to mingle and meet as they cook and eat. Breaking the ice a little further will be Michaela Morris and Michelle Bouffard of house wine, who will offer commentary with each dish to help demystify wine pairings (and possibly the opposite sex).

On the menu:

– Piri Piri prawns with Thai basil yogurt & ginger foam

– Lemon & Grapefruit Scallop Ceviche with Golden Beet Carpaccio & Parmesan Crisps

– Wild Mushroom Risotto

– Roasted Moroccan Lamb Loin served with Israeli Couscous & Pomegranate reduction

– Orange and Cinnamon Chocolate Soufflé

 

Includes:

– Instruction from trained chef

– Five-course meal

– Recipes to take home

– Instruction from wine professional

– Tasting of six different wines

– Up to ten possible dates

Suitable for participants of all levels of wine knowledge and cooking skill.

Date: Friday, November 2nd

Time: 5:30 – 9:30pm
Venue: Dirty Apron Cooking School,
540 Beatty Street, Vancouver, BC
Cost: $150
For tickets and more details visit: http://bit.ly/JzUYFh or call 604-879-8588.

 

Perfect Pairings at The Dirty Apron Cooking School

The magic of perfect food and wine pairings can turn any dinner into a decadent experience. Join chef David Robertson and house wine oenophiles Michaela Morris and Michelle Bouffard for a class that will demystify the art of harmonizing flavours and uncovering what makes for a perfect match.

On the menu:

– Warm Lemon-Chive Goat Cheese & Ratatouille Salad

– Smoked Sablefish with Buttered Dungeness Crab

– Roasted Venison Chop with double-smoked Bacon & Celeriac Root Pureé

– Decadent Hazelnut & Raspberry Chocolate Paté

Date: Saturday, September 29th, 2012

Time: 5:30 – 9:30pm

Venue: The Dirty Apron Cooking School
540 Beatty Street, Vancouver, BC
Cost: $150
For more information and tickets please visit or http://bit.ly/UHQgaa or call 604-879-8588

Maenam’s Chef Angus An Brings Thai Expertise To The Dirty Apron Cooking School

THAI TO CROSSTOWN

On June 20th, The Dirty Apron Cooking School is excited to welcome guest instructor Chef Angus An into the kitchen for the ultimate Thai cooking class. Chef An, Executive Chef and owner of Maenam, Vancouver’s leading authentic Thai restaurant, will share his culinary talents with 22 lucky students. If you love Southeast Asian cuisine, don’t miss this opportunity to learn from one of Vancouver’s best. 

Chef An will guide students through three savoury dishes filled to the brim with fresh flavours and local seasonal ingredients. To start, students will prepare Hot and Sour Soup of Clams and Holy Basil. Next, Chef An will show students how to make Grilled Ocean Wise Prawn Salad with Chilli Jam, followed by Aromatic Curry of Roasted Chicken and Confit Potatoes. This delicious feast will be rounded off with Sticky Rice and Mango prepared specially by Chef An. Thai flavours and local ingredients, it doesn’t get much better!

The class is priced at $150 per person and runs for one night only on June 20th from 5:30PM to 9:30PM. For more information please visit www.dirtyapron.com

About the Dirty Apron
The Dirty Apron Cooking School is Vancouver’s most exciting culinary playground. Born with the intention of creating an environment for novices, foodies, and aspiring chefs to learn the tricks of the trade, The Dirty Apron Cooking School offers a selection of hands-on classes that vary from creating regional classics to understanding ingredient-driven basics and executing essential knife skills. For more information please visit: www.dirtyapron.com.

Dirty Apron Cooking Class with House Wine

Calling All Single Men!

Love food but tired of cooking for one? The Dirty Apron Cooking School is bringing city singles together in a class designed to help students meet their match in the kitchen. Join us for a no-pressure combination of cooking, wining, dining and dating, as you make gourmet dishes, and hopefully a few new love connections. Paired up at random, each student will prepare five different dishes; rotating between stations to mingle and meet as they cook and eat. Breaking the ice a little further will be Michaela Morris and Michelle Bouffard of house wine, who will offer commentary with each dish to help demystify wine pairings (and possibly the opposite sex).

Date: Friday, May 25th, 2012
Time: 5:30 – 9:30pm
Venue: 540 Beatty Street, Vancouver, BC
Cost: $150

For tickets and more info: http://housewine.ca/events/events.php?pageID=41

Perfect Pairings at The Dirty Apron Cooking School

The magic of perfect food and wine pairings can turn any dinner into a decadent experience. Join chef David Robertson and house wine oenophiles Michaela Morris and Michelle Bouffard for a class that will demystify the art of harmonizing flavours and uncovering what makes for a perfect match.

On the menu:

– Warm Lemon-Chive Goat Cheese & Ratatouille Salad
– Smoked Sablefish with Buttered Dungeness Crab
– Roasted Venison Chop with double-smoked Bacon & Celeriac Root Pureé
– Decadent Hazelnut & Raspberry Chocolate Paté

Date: Friday, March 30th, 2012
Time: 5:30 – 9:30pm
Venue: The Dirty Apron Cooking School
540 Beatty Street, Vancouver, BC
Cost: $150

For more information and to buy tickets call 604-879-8588 or visit http://housewine.ca/news/news.php?pageID=31