Come in for a fantastic lineup of classes offering fine food and great value! Store or school gift certificates are a perfect gift.

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

WEST COAST ASIAN – Tuesday, April 10th – 6:00 -9:00pm

Tonight,Executive Chef Karen Barnaby of The Fish House in Stanley Park presents an exciting seafood menu with a West Coast Asian twist! She’ll show you all the tricks about buying, selecting, handling and cooking seafood. Enjoy a menu of:

· Edamame Stir Fried with Garlic, Chilies and Soy
· Oyster Motoyaki with Wasabi Mayonnaise
· Rare Korean-Style Tuna with Pear, Pine Nuts, and Chili Oil
· Miso Glazed Sablefish with Asian Waldorf Salad
· Beef Tenderloin Rolls with Enoki Mushrooms and Cheese

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

FRENCH SAUCES – PARTICIPATION – Wednesday, April 11th – 6:00 -9:00pm

Learn how to make classic French sauces with Chef Robert, the consummate professional. You’ll learn authentic techniques to make emulsions, reductions, starch-based sauces, purees, and sugar-based sauces – as well as classic food combinations. Chef Robert will also give many tips on how to make sauce variations.
· Asparagus with hollandaise sauce
· Beef medallions with merlot reduction
· Poached salmon with a herb bechamel sauce
· Spinach-basil chicken roulade with a red and yellow pepper coulis
· Fruit in a caramel sauce on ice cream

Chef: ROBERT VAILLANCOURT & YOU! PERSONAL CHEF SERVICES
6:00-9:00 pm
$79* each

ITALIAN SAUCES – Thursday, April 12th – 6:00 -9:00pm

Join singing Chef Peppe for an evening of entertainment and learning. He will guide you through the steps of traditional Italian sauce making techniques and introduce your taste buds to delicious flavours of Italy.
· Three tomato sauce – made with canned, fresh and sundried tomatoes
· Bolognaise Ragu over tagliettele pasta
· Pesto – packed with basil, garlic, almonds, pine nuts, lemon juice
· A classic Italian white sauce
· A rose sauce
· Crepe lemoncello – light crepes with a creamy lemon filling

Chef: PEPPE GIOE
6:00-9:00pm
$59* each

FUNDAMENTALS OF COOKING LEVEL 1 – PARTICIPATION – Saturday mornings from 10:00 am – 1:00pm – April 14 through May 26 (no class April 21)

A good grasp of the basics of cooking will not only give you the ability to apply the technique, you will also learn the standards of quality. French-born and trained chef Eric Arrouze will lead you into the classics. The classes will cover, knife skills,vegetable cuts, sauces, stocks, meats, vegetables, seafood, desserts and more in these full hands-on workshops. Gain confidence to cook like a chef in your own kitchen!

COOKSHOP certificate upon completion of the series!

Executive Chef: ERIC ARROUZE & YOU!
www.911cheferic.com

10:00 – 1:00 pm
$449* for the series of 6 classes

FUNDAMENTALS OF COOKING LEVEL 2 – PARTICIPATION – Saturday afternoons in May from 3:00 – 6:00pm

This series is designed for level 1 graduates and keen home Chefs. Chef Eric will build upon the skills and techniques learned in Level 1. He will teach you how to take your cooking to a whole other level! Learn the principles behind sauce making, cooking protein, preparing a variety of sides and desserts. Learn about building flavours, elegant plating presentations and much, much more!

Chef: ERIC ARROUZE & YOU!
3:00 – 6:00 pm
$349* for series of 4 classes