WARM UP FOR THE HOLIDAYS AT WELL SEASONED
With the year’s biggest culinary season just weeks away, preparations for Christmas are in full swing at Well Seasoned. The holidays seem to start earlier every year and that means more Christmas parties, special events and entertaining to plan for! We’ve already been busy packing our shelves with Christmas stock daily and we’re just weeks away from launching the return of our customer bonus program.
At Well Seasoned, we want to make it easy for you to entertain this holiday season with more gourmet food choices and delicious recipes ideas. Visit us soon to get a head start on the Christmas rush!
Happy cooking!
Angie & the Well Seasoned Foodies
For the fourth year in a row we’re bringing back our popular Meet the Producers Sampling Series! Every Saturday and Sunday from now until Christmas you’re invited to meet the incredible people behind our favourite gourmet foods and sample their wares! From crackers and chocolates to spreads and coffee, we’ll be featuring a few suppliers every weekend. Come on in and get your culinary juices flowing! Pick up something new for your kitchen pantry or to give to the foodie on your Christmas list!
Meet The Producers Sampling Series – Every Saturday and Sunday from 11 am to 3 pm –November 13 – December 19
GIVE THE GIFT OF GOOD TASTE FROM WELL SEASONED
Look no further, we’ve got your foodie gifts covered!
Gift Baskets – we have an assortment of gourmet gift baskets packed with flavours sure to impress the most refined palate. Perfect for clients, friends and family! Starting at just $25. Custom orders are always available, plus beginning this month we’ll have a selection in store ready to go. To learn more about our gift basket program, visit our website
Cooking Classes – Treat your friends and family to a culinary adventure at Well Seasoned by booking them in any of our incredible cooking classes. They’ll enjoy fabulous food, learn from our professional chefs, and pick up new cooking techiques to last a lifetime. This is truly a gift that will keep on giving! Click here to view our FULL cooking class schedule.
Gift Certificates – Can’t decide what to get? Pick up a Well Seasoned Gift Certificate and let them decide! Available in all denominations.
PARTY AT WELL SEASONED!
Don’t forget that both our kitchens are available for private parties. We can custom design a cooking demonstration and menu specifically for your large party group. Call or email today to ask for available dates and menus. Mininum 12 people.
Tel: 604.530.1518
Email: askachef@wellseasoned.ca
WELL SEASONED CHRISTMAS BONUS PROGRAM
Our bonus program was so successful last year, we’re bringing it back! Starting December 1st when you purchase $25 or more you’ll receive a Well Seasoned bonus envelope containing certificates for the following bonuses!
FREE cooking classes
FREE cookbooks
FREE spices
DISCOUNTS on purchases
FREE samples No peeking!
Bring back your UNOPENED envelope* to Well Seasoned to claim your prize between January 4th and 31, 2011 .
You are welcome to re-gift your bonus envelope or hang onto it yourself.
NOVEMBER COOKING CLASSES  November 14 12:00 pm & 2:30 pm
Crock Pot Favourites with Chef Georgia Morley Everything old is new! And that goes for crock pot cooking too. This class offers new twists on some favourite old time crock pot meals including Coriander Braised Short Ribs with Molasses and Ginger, easy Chicken and Black Bean Chili with Cocoa and Chipotle, Simple Lentil Squash Soup with Andouillie Sausage, plus a fun Cheesy Fondue made with 4 types of cheese and braised leeks. Join the crock pot movement today! $60
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 November 15 7:00 pmThe Main with Anthony Sedlack
Join us tonight for another cooking adventure with TV Food Network Chef Anthony Sedlak. He is going to break out a few new recipes from his bestselling cookbook The Main. On the menu tonight is a decadently delicious Cauliflower Soup with Truffle Oil & Fresh Chives followed by a hearty & rustic Tagliatelle Bolognese that will change the way you think about pasta sauce forever. And for dessert – Anthony will create his version of the Italian classic, Tiramisu. $60 Butter Chicken with Chef Sunanda Banham An Indian classic – Butter Chicken can be made so many different ways, each chef has his or her own version. Tonight you will get Chef Sunanda’s version, we’re a little biased but we think it is one of the best! Butter Chicken, Rajma (kidney bean) Curry, Cauliflower Curry and fresh Spinach Chapati make a perfect meal. You will be very happy you came to this class…don’t miss out! $59
November 22 11:00 am & 7:00 pm Soups & Stews with Chef Romy Prasad Join Chef Prasad for soul satisfying recipes you’ll be sure to use over & over again. Tuscan Sausage & Bean soup with Crème Fraiche & Chives, Grilled Sweet Corn & Shrimp Chowder with Roasted Red Peppers. Spicy Chicken & Eggplant Stew with Mashed New Potatoes, Braised Beef & Apple Stew with Seasonal Vegetables & Red Wine. And because he likes to finish with something sweet, Chef Romy’s Valhrona Chocolate Mousse for dessert. $59
Appetizers with Chef Karen Barnaby Lobster Salad and Sweet Corn Pancakes, Crab-Stuffed Shrimp, Tamarind Glazed Tuna with Coconut Cilantro Chutney, Indian Candy Cakes with Smoked Oyster Tartar Sauce, Scallops Stuffed with Basil. A veritable feast, suitable for any party. Register early – Chef Karen’s classes fill up very quickly. Tonight we start with a little holiday party planning and are excited to welcome Chef Karen Barnaby back into the Well Seasoned Kitchen for some culinary inspiration. On the menu: $65 |
November 18 11:00 am & 7:00 pm
November 23 7:00 pm|
RECIPE OF THE MONTH Bacon Tomato Soup |
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| 1 28-ounce can san marzano tomatoes2 tablespoons extra-virgin basil olive oil
3 tablespoons finely diced shallots 2 garlic cloves, finely diced 2 tablespoons finely chopped basil leaves 5 strips thick sliced double smoked bacon, fried crispy and roughly chopped 3 ounce tomato paste ½ cup heavy cream 1 cup chicken broth Salt to taste 1 tablespoon chiffonnade basil, for garnish With a hand blender in the bowl puree the tomatoes and set them side. In a heavy pot heat the basil olive oil, add shallots and garlic – cook until soft. Add the chopped basil, bacon and tomato paste – continue to cook, stirring regularly. Add the tomato puree, cream, chicken broth, and salt to taste. Bring to a simmer. Pour soup into bowls and garnish with basil. Serve immediately. For a printable version of this recipe, click here. |
Can you let me know what your line up for cooking classes in January will be? Thanks.
Well Seasoned Calendar
Great Greek with Chef Dez
January 6, 2011
11:00 am to 1:30 pm
7:00 pm to 9:30 pm
Join Chef Dez in the Well Seasoned kitchen as he creates some simply delicious traditional Greek food…just like you get in the restaurants! Tonight’s menu includes, a Classic Greek Salad, Souvlaki, Most Delicious Lemon Roasted Potatoes, Tzatziki & Hummus served with fresh Pita for dipping! You will be making this menu at home for company next weekend!
$53.00
Cook Like A Chef !! 4 Part Basic Culinary Skills
January 8, 2011
10:00 am to 12:30 pm
4 sessions – *includes Epicurean Cutting Board & Victorinox Santoku Chef’s Knife
Saturday January 8th – Knife Skills
Knife Skills are absolutely essential in the kitchen. In this first class you will receive a Victorinox Santoku Knife and an Epicurean Cutting Board; after all, you need to have good tools to do a good job. Chef will guide you through the proper techniques of knife use, choosing the right knife for the right job, and learning the basics on sharpening, maintenance, care and storage. By the end of class, all those vegetables you skilfully chopped will end up in a delicious soup for you to enjoy. *The knife and the cutting board are yours to keep!
Saturday January 15th – Poultry Basics
Buy a whole chicken and use the whole thing. Chef will teach you about what to look for when buying poultry and how to properly prepare it for cooking. Learn how to cut a whole chicken into pieces and how to de-bone for various preparations. After the basics are reviewed, Chef will demonstrate some different methods of cooking chicken such as braising, searing and roasting. Bring your knife – you are going to need it !
Saturday January 22nd – Seafood Basics
Today you will learn how to get the freshest and most delicious seafood. This is not as challenging as it would seem if you have a fishmonger you trust. Getting to know your local fish market is essential to getting top quality seafood at the peak of the season. Chef will talk about buying fresh vs. frozen; when to do both and what should never be frozen. Today Chef will cut up a whole salmon and he will show you how to expertly cut filets and steaks. You will learn about purchasing, deveining and shelling prawns. All of these things can be a bit intimidating but after this you will be a pro. Seafood in this class is all Ocean Wise & provided by http://www.1Fish2Fish.ca in Langley. Bring your Santoku knife and a boning knife if you have one.
Saturday January 29th – Stocks & Sauces
This is your chance to take everything you learned in the last three classes and apply it in the kitchen. Sauces and stocks are important in every kitchen. We’ll start with stocks: when, how, and why. What’s this “mirepoix” everyone keeps talking about? Roasting vegetables & bones for richer stocks that can be turned into the very best soup or sauce. Basic sauces like Hollandaise and Beurre Blanc will be welcome additions to your repertoire. You will also learn the fundamentals of thickening sauces.
$309.00 *per person – for all 4 sessions
Kids Can Cook – a 3 part series (designed for kids 8-11)
January 8, 2011
1:30 pm to 4:00 pm
Saturday January 8th, 15th and 22nd with Chef Georgia Morley
Day 1 – Basic knife skills, the importance of setting up your work area, washing up and creating lists for Mum and Dad at the grocery store. We’ll make a gorgeous slaw, a quick and easy quesadilla with chicken and delicious banana-berry sundaes with chocolate with a surprise!!
Day 2 – Making dinner for a family of 4 – it’s your kids turn to shine in the kitchen. We’ll make some quick cornmeal pan bread with cheese, spaghetti with ground chicken, tomatoes and olive oil, homemade Caesar salad, and caramel tiramisu for dessert!! Today’s class will teach the kids how to plate like a pro, clean as they go and time things just right!!
Day 3 – Breakfast in Bed anyone?? Our final class will be spent whipping up some delicious vanilla cream French toast with blueberry syrup, maple bacon, creamy scrambled eggs with assorted fillings, and frozen strawberry/vanilla smoothies. We’ll also focus on table settings for parties, equipment and presentation.
$139.00* * includes a Victorinox paring knife & small cutting board
STEWP! Stew meets Soup with Chef Rebecca Troelstra
January 12, 2011
7:00 pm to 9:30 pm
Comfort food is king in this class as Chef Rebecca introduces us to some of her favourites and new versions of some classic favourites. These recipes will warm you to the core….First up is a delicious dinner party worthy Roasted Pear and Sweet Potato Soup with Salted Pear Chips followed by and Incredible West Coast Oyster Stew. For the perfect weeknight supper, Chef Rebecca’s Classic Minestrone and of course a stick to your ribs Guinness Irish Beef Stew. Bring an appetite and a friend; this is going to be great.
$53.00
Winter Warmers with Chef Anthony Sedlak
January 13, 2011
7:00 pm to 9:30 pm
Tonight join us for another raucous evening in the Well Seasoned Kitchen with host of Food TV’s The Main. Tonight we will warm up your winter with a creamy West Coast Seafood Chowder with Sweet Corn & Double Smoked Bacon, Organic Chili Con Carne with Sweet Yams & Winter Kale and for dessert Anthony’s signature Sticky Toffee Pudding. This is a great class for anyone looking for some inspiration in the kitchen.
$60.00
Thai Basics with Chef Thaung
January 13, 2011
7:00 pm to 9:30 pm
Tonight Chef Thaung will take us on a tour through Thailand – we will learn about the basic Thai ingredients and techniques while he prepares some classic Thai dishes like – Green Papaya Salad with Dried shrimp. Hot & Sour Spicy Prawn Soup, Stir Fry Rice Noodle with Chicken (Pad Thai), Thai Coconut Rice, Green Beef Curry with Eggplant, Spicy Stir Fry Pork with Green Beans, Taro and Banana with Palm Sugar and Coconut dessert. This is going to be great – do not miss out.
$53.00
Sushi Basics Chef Ky
January 17, 2011
7:00 pm to 9:30 pm
Join Chef Ky tonight as he teaches you everything from making perfect sushi rice to rolling the quintessential California roll, maki rolls and nigiri sushi like salmon, tuna and ebi. This is a hands on class – you will be rolling your own. Bring a container to take home your leftovers and come hungry.
$53.00
Crab & Lobster with Chef Romy Prasad
January 18, 2011
11:00 am to 1:30 pm
7:00 pm to 9:30 pm
Spectacular seafood is on the menu tonight. Chef Romy will take us through some of the basics for killing, cooking and preparing these tasty crustaceans starting off with Dungeness Crab & Corn Chowder, Crab Cakes with Fresh Mango Relish, Lobster & Pea Risotto with Fresh Mint Vinaigrette, Handmade Butter Poached Lobster Ravioli with Black Truffle Oil and because dessert is so necessary after this feast Chef will whip up a little Valrohna Chocolate Mousse. See you there !
$60.00
Low-Carb with Chef Karen Barnaby
January 19, 2011
7:00 pm to 9:30 pm
Start the new year off right by watching what you eat. You don’t have to make sacrifices to eat well…tonight Chef Karen raises the bar with Hummus & Parsley Pine Nut Salad followed by Oven “Fried” Chicken with Smokey Chipotle Barbecue Sauce and Cauli-fried “Rice”. Next a Deep Dish Pizza Quiche and dessert is an amazing Zucchini Cake with Orange Cream Cheese Frosting. Delish.
$55.00
Thai Basics with Chef Thaung
January 19, 2011
7:00 pm to 9:30 pm
Tonight Chef Thaung will take us on a tour through Thailand – we will learn about the basic Thai ingredients and techniques while he prepares some classic Thai dishes like – Green Papaya Salad with Dried shrimp. Hot & Sour Spicy Prawn Soup, Stir Fry Rice Noodle with Chicken (Pad Thai), Thai Coconut Rice, Green Beef Curry with Eggplant, Spicy Stir Fry Pork with Green Beans, Taro and Banana with Palm Sugar and Coconut dessert. This is going to be great – do not miss out.