{"id":16397,"date":"2016-06-07T09:23:53","date_gmt":"2016-06-07T16:23:53","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=16397"},"modified":"2026-09-30T16:19:43","modified_gmt":"2026-09-30T23:19:43","slug":"arts-club-cooking-class-with-david-robertson-of-dirty-apron-cooking-school","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/arts-club-cooking-class-with-david-robertson-of-dirty-apron-cooking-school\/","title":{"rendered":"Arts Club Cooking Class with David Robertson of Dirty Apron Cooking School"},"content":{"rendered":"

What to cook this spring? We take some lessons from Dirty Apron<\/h2>\n

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. \u00a0Each 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!<\/p>\n

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.<\/p>\n

First course – Citrus Olive Oil Spot Prawns with Crab Cakes<\/strong><\/p>\n

\"IMG_2588\"<\/a><\/p>\n

\"Citrus<\/a><\/p>\n

Citrus Olive Oil Poached BC Spot Prawns<\/strong><\/p>\n

Spot Prawns<\/p>\n

1 lb BC Spot Prawns (shelled & deveined)
\n1 Lemon (Zest & Juice)
\n1 Orange (Zest & Juice)
\n1 Lime (Zest & Juice)
\n6 cloves Garlic
\nFleur de Sel
\nBlack Pepper
\n500 ml Extra Virgin Olive Oil (poaching)<\/p>\n

Heat the olive oil slowly with all zest and citrus juice to 135F.
\nSeason 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.<\/p>\n

Crab Cakes<\/strong><\/p>\n

6 oz Dungeness Crab Meat
\n2 tbsp Plain Yogurt
\n1 tbsp Chives (finely sliced)
\n2 sprigs Italian Parsley
\n1 sprig Tarragon
\n\u00bc Lemon Zest
\nPinch Espelette Powder
\nSalt & Pepper
\n\u00bc cup Flour
\n1 Egg (beaten)
\n\u00bc cup Panko (coating)<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Serve immediately with a salad and Lemon Yogurt<\/strong><\/p>\n

1 cup yogurt
\n1 lemon<\/p>\n

Mix the lemon zest and yogurt together. Keep cold until needed.<\/p>\n

\"IMG_2634\"<\/a><\/p>\n

Chef Robertson preps beets<\/strong><\/p>\n

\"Apple<\/a><\/p>\n

Golden Beet Salad<\/strong><\/p>\n

3 Medium Beets
\n1 head Frisee Lettuce
\n\u00bd bunch Watercress
\n\u00bd head Radicchio
\n1 Whole Apple (thin slices)
\n60 ml Extra Virgin Olive Oil
\n30 ml Apple Cider Vinegar
\nSalt & Pepper<\/p>\n

Place beet in a large saucepot and cover the beets with water by at least 2 inches.\u00a0 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).<\/p>\n

Drain and let sit until cool enough to handle.<\/p>\n

Trim both ends of the beets and rub off the skins with your fingers.\u00a0 Dice the beets into 1\/2 inch dice size.\u00a0 Toss the beets in a bowl with sliced apple, watercress, radicchio frisee lettuce, olive oil and apple cider vinegar. \u00a0Season with salt and pepper.<\/p>\n

\"Rainbow\"<\/a><\/p>\n

Spectacular View from the private residence where this class was held<\/strong><\/p>\n

\"Sumac<\/a><\/p>\n

Sumac Roasted Lamb Loin on Celeriac Puree with Red Wine Sauce<\/strong><\/p>\n

2 X 4 oz Lamb Loin
\n1 clove Garlic
\n30 ml Olive Oil
\n1 Lemon (zest)
\n1 tsp Sumac
\n1 tsp Cumin (grinded)
\n1 tsp Coriander seed (grinded)<\/p>\n

Preheat oven to 400\u00b0F
\nCoat the lamb with the marinade and marinate until needed. Before cooking, season with salt and pepper.
\nSear 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.<\/p>\n

Celeriac Puree<\/strong><\/p>\n

300 g Celeriac (peeled & chopped)
\n2 Tbsp Butter
\n300 ml Milk
\n1 small Bay Leaf
\n2 sprigs Thyme
\nSalt
\nWhite Pepper
\n300g<\/p>\n

Place the celeriac into a sauce pan and saut\u00e9 with the butter. \u00a0Do not brown the celeriac. \u00a0Add the milk and herbs to the sauce pan and bring to a boil. \u00a0Gently simmer for about 25 minutes until the celeriac is very tender.
\nDrain the celeriac and discard the herbs, reserving the milk. \u00a0Put the celeriac into a blender or food processor. \u00a0Blend until very smooth, adding enough of the reserved milk to give a creamy consistency. \u00a0Once the puree is nice and smooth then season with salt and white pepper.
\nKeep hot until needed.<\/p>\n

Red Wine Sauce<\/strong><\/p>\n

1 Shallot (finely diced)
\n1 clove Garlic (minced)
\n80 ml Red Wine
\n80 ml Beef Stock
\n1 Tbsp Unsalted Butter (cold)
\nSalt
\nBlack Pepper
\nVegetable Oil<\/p>\n

In a small saucepot saut\u00e9 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.
\nStrain the sauce through a fine sieve and keep warm until needed.<\/p>\n

\"Hazelnut<\/a><\/p>\n

\"Hazelnut<\/a><\/p>\n

Chocolate Pate<\/strong><\/p>\n

500 g Dark Chocolate
\n\u00bd cup Unsalted Butter
\n330 ml Heavy Cream
\nFresh Raspberries (for garnish)
\nRoasted Hazelnuts (for garnish)<\/p>\n

Melt the dark chocolate over a double boiler.\u00a0 Add the \u00bd cup butter to the dark chocolate.\u00a0 Stir the chocolate until smooth and take the bowl off of the heat to let cool to room temperature.
\nIn a separate bowl, beat the heavy cream until soft peaks form.\u00a0 Using a spatula, fold the cream into the dark chocolate.
\nPut a layer of saran wrap in the bottom and sides of the pan.\u00a0 Spoon the dark chocolate mixture into the loaf pan.\u00a0 Cover with saran wrap and refrigerate for 2 hours.<\/p>\n

Remove from fridge before serving and carefully remove the pate from the loaf pan.\u00a0 Then slice the pate with a hot knife and put onto dessert plate.\u00a0 Serve with Raspberry coulis, fresh raspberries and toasted hazelnuts.<\/p>\n

\"IMG_2678\"<\/a><\/p>\n

\"Martha<\/a><\/p>\n

Diners Enjoying the night\u00a0<\/strong><\/p>\n

[flickr album=72157630090138774 num=30 size=Thumbnail]<\/p>\n","protected":false},"excerpt":{"rendered":"

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<\/p>\n","protected":false},"author":2,"featured_media":20407,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409,34417,34410],"tags":[977,4671,641,7208,1548],"class_list":["post-16397","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","category-recipes-2","category-restaurants","tag-arts-club-theatre-company","tag-chef-david-robertson","tag-dirty-apron-cooking-school","tag-featured","tag-vancouver-cooking-class"],"acf":[],"yoast_head":"\nArts Club Cooking Class with David Robertson of Dirty Apron Cooking School - Good Life Vancouver<\/title>\n<meta name=\"description\" content=\"What to cook this spring? 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