Tag Archives: Vancouver Cooking Class

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

IMG_2588

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.

IMG_2634

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.

IMG_2678

Martha Perkins

Diners Enjoying the night 

[flickr album=72157630090138774 num=30 size=Thumbnail]

Cooking Classes at the Uncommon Cafe

Why not take a Cooking Class to prepare for your holiday entertaining needs? You may even be able to cancel the caterer!

Learn to make choux pastry while sippping on some Champagne and
snacking on Charcuterie in Gastown with the Uncommon Cafe!

charcut

November 14th 6pm & 8pm: UDS2; Choux, Champagne & Charcuterie Join the Uncommon Café for #UDS2. A French night in with Valentine Kitamura, owner and master cook of Tartine & Maple, for Choux, Champagne & Charcuterie.

You will enjoy a glass of champagne, gougere (cheese puffs), a demo on choux making where you will be creating your own personal choux dessert, and platters of charcuterie. French wines and beer will be available.

choux pastry

November 25th 6pm – 9pm: Cooking Classes; Choux: The new craze straight from France is Pâte a Choux! Known to some of you as  “choux pastry”, they are a family of dessert, big and small puffs, all made with the same dough base, which we call “Pâte a Choux”. And what comes out from it? The possibilities are endless, but here are a few things we will learn: Gougeres (Cheese puff), Cream puff, Profiteroles, Chouquettes (crispy sugar top) and Eclairs!!! Sign-up quick!

choux

Cooking Classes with Chef Celine Turenne at 39th and Cambie BCLDB

If you’d like to learn a bit more about food and wine pairing as well as take a cooking class, the BC Liquor Store on Cambie and 39th has some lessons on Duck on December 2nd, 2013.  The “Duck Cooking Demonstration” with chef Celine Turenne is from 6:00 – 8:00 p.m and tickets are only $30!   We think we might just duck into this lesson (yeah that was bad).  GLV

The menu will feature:

duck2

Braised Duck legs with Cherry Sauce

Duck Confit and Butternut Squash Terrine 

duck1

Acorn Squash Pithivier

Hazelnut Dacquois with Mocha Buttercream

All recipes will be paired with wine chosen by our 39th & Cambie Product Consultants. Tickets are limited. Purchase at the 39th& Cambie Customer Service desk.  www.bcliquorstores.com

Learn to cook something new for Diwali

diwaliDiwali Fest 2013 October 29 – November 8

We celebrate our 10th Anniversary with a new name, new features and the traditions we’ve begun over the years by engaging community centres around Vancouver. The Annual Festival of contemporary and classical South Asian arts & culture, previously called Vancouver Celebrates Diwali, runs October 29 to November 8 at venues across Metro Vancouver.

New! Diwali Fest South Asian themed Cooking Classes (Featuring the fabulous Fusion Kitchen) at the Roundhouse Community Centre. Join the Fusion Kitchen to learn how to make some tasty traditional Diwali dishes. Each class includes a cooking demonstration, tasting, and cookbook. Come light your spirit with Diwali Fest and the Fusion Kitchen. 181 Roundhouse Mews, Vancouver, BC V6Z 2W3, (604) 713-1800. Oct. 1, 6, 22. To register online:  http://vancouver.ca/parks-recreation-culture/roundhouse-recreation-programs.aspx?g=1&op=0&x=C&t=-1&d=-1&a=-1&l=122&ft=-1&c=-1&pp=0&s=Diwali

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.

Festa Lidia – Meet Lidia Bastianich with Books to Cooks

LidiaGreat Opportunity to meet THE Lidia Bastianich – GLV

Monday, October 28, 2013 6:00pm – 9:00pm

Italian Cultural Centre (map)
3075 Slocan Street
Vancouver, B.C.
Canada

Celebrating Lidia is exactly what we plan to do tonight.    This event will be held in centre of the Italian community, The Italian Cultural Centre.   The Vancouver Opera will sing arias from Tosca, the Luna Rossa Banda with Patricia Coletta, will provide music for our dancing pleasure.  The kitchen will feed us appetisers from Lidia’s new book: Lidia’s Commonsense Italian Cooking, the wine provided will pair perfectly.

Please join us for this very special opportunity to meet and cherish,Lidia Bastianich.

Cost: $65 includes everything, each attendee will receive a personalized copy of Lidia’s Commonsense Cooking.   For those of you who come as a couple or family, this is the perfect opportunity to have a copy personalized for your favourite boss, nephew, auntie, teacher…..

Please telephone 604.688.6755 to purchase your tickets.

Crepe Cooking Classes in Down Town Vancouver

crepeFound these cool little cooking classes that send you home with a bread basket. Perfect for a date night me thinks!  Held at European Breads on Burrard Street. GLV

Authentic Crepe-Making Class for 2 includes:

• Coffee & tea upon arrival
• 2 dinner crepes accompanied with 2 glasses of wine
• 1 dessert crepe with coffee or tea
• Deluxe take-home gift basket (1 Georgia Baguette, 1 Russian Rye Bread, 1 Napoléon Cake, and 1 Honey Cake)

$145.00/couple
($125.00 without Gift basket)

http://europeanbreads.com/?page_id=479

Call 778-839-5711 for Cooking classes reservations. (mon-fri 10 am to 6 pm)

The Following are available dates for cooking classes in SEPTEMBER:

September 4 (FULL)
September 11
September 17 (FULL)
September 25

Cooking classes start at 7 PM.

Please reserve your spot 48 hours prior to date
Limited space per class
Minimum number of people required for class to be held

You spend your whole life learning. You learn to crawl, to talk, to tie your shoes. That’s all fine and good, but how about learning something delicious? Satisfy you thirst for knowledge and your hunger for fine crepes.
People teach you useless skills or information; they often say “knowledge is its own reward.” We prefer knowledge that comes with a rewards like the tasty treats in this deal. At European Breads Bakery, you and your guest will learn how to make crepes the artisanal way, by hand, using all organic ingredients under the expert tutelage of professional bakers with years of experience under their belts. And then regardless of what kind of a student you turn out to be, you will both feast upon a meal packed with crepes, fine wine and warm beverages fit for the king of France. Iif such a person existed, that is.)

And instead of a stupid diploma, you’ll get a deluxe gift basket of fine gourmet bread and cake to take home with you. But even after the basket is empty, you will rest easy knowing that you can now make amazing crepes any time you want, with the knowledge and skills you learned at the European Breads Bakery.Vancouver cooking classes are held Monday through Friday evenings, with some weekends available. Class sizes are limited, so sign up today, and take your first delicious step into a much crepe-ier world.Call today and reserve a spot for our cooking class.

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

Williams-Sonoma June Cookbook Club BBQ Addiction by Bobby Flay

bobby flayJUNE COOKBOOK CLUB BOOK: Barbecue Addiction by Bobby Flay
June 12, 2013
The man who got America fired up about grilling now extends his serious outdoor skills to low and slow barbecue and the intoxicating flavors of wood smoke. Bobby Flay’s Barbecue Addiction is the new outdoor cooking manifesto for fellow worshippers of smoke, fire, and good times.
On the menu:
Guasacaca with Tortilla Chips
Coconut-Marinated Pork Tenderloin with Green Onion-Peanut Relish
Grilled New Carrots with Maple and Dill
Jicama-Radish Salad with Grapefruit-Ginger Vinaigrette
Note: This class is taught by a culinary instructor.

http://www.williams-sonoma.com/customer-service/store-events.html

 

Dirty Apron Cooking School – The Butcher, The Baker, The Wine & Cheese Maker: – An Okanagan Cookbook

cookbookSunday May 5, 2013

11-3 pm and 5:30 pm – 9:30 pm

Authored by food and wine columnist Jennifer Schell, The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook celebrates the Okanagan Valley’s best chefs, farmers and winemakers. We are excited for this special opportunity of celebrating the Okanagan’s finest foods and peoples, as three featured chefs will be teaching one course each. Moreover, students will also have the opportunity to be educated on the wine pairings they are enjoying from the winemaker himself, while tasting the fruits of their labour at our harvest table.

Starter: Chef Natasha Schooten, Terrafina – Harker’s Organics Spinach and The Farmhouse Cheese CO. Fromage Frais Fritters with Kale Pesto and Apple Mustard

Main: Chef Mark Filatow, Waterfront Restaurant – Slow Cooked Halibut with Basil, Crisp Sweet Life Farms Potatoes, Stoney Paradise Tomatoes, Artichoke and Chardonnay Emulsion

Dessert: Chef Sandrine Raffault-Martin, Sandrines, Sandrine French Pastry & Chocolate – Apple Tarte Tatin

Online price $ 150.00 per person