This week-long program focuses on healthy recipes and uses locally-grown organic ingredients. Learn to prepare balanced and healthy gourmet meals using modern and traditional cooking techniques, and learn the history of BC food culture while enjoying a beautifully presented dinner. The menu may include Salt Spring Island goat cheese salad surprise, pan-seared duck breast from the Fraser Valley with Ambrosia apple sauce, Mission potatoes Boulangère with celeriac, Qualicum Bay shrimp salad with corn and grapefruit dressing, cedar plank wild salmon crusted with green onions, stuffed Chilliwack rabbit legs, fresh BC cherry and Okanagan Pinot Noir reduction, spicy tuna sushi roll, broiled local trout west-coast style, Indian Kosambri salad and curry, and apricot tarts with almonds, pistachios and rosemary frangipane. You leave the course with exceptional recipes to prepare at home. Register early as enrolment is limited.

BC240S11A Tue/Thu, Jul 5, 7 and Mon/Wed/Fri, Jul 11, 13, 15, 5:30-8:30pm; Rm 130, Food, Nutrition and Health (FNH) Bldg, UBC. $525, includes course materials, a chef’s apron and five multi-course meals.