Cooking Classes with CHEF DEZ
SPRING COMFORT FOOD
Black Bean Succotash
Apple Braised Beef Shanks
Garlic Mashed Potatoes
Sticky Toffee Pudding
Wednesday, April 29 – Classics Reinvented
He’s back! Join Chef Dez as he takes you on a journey through classics of the culinary world, with a Chef Dez twist of course. His first course of the evening will be Blueberry Cobb Salad (a BC take on the Robert Cobb Classic) – a recipe he wrote for BC’s 150th Birthday. The main course will be Moist Classic Meatloaf cooked to perfection to help you relive the good ol’ days and served with Green Beans Almondine and The Best Scalloped Potatoes you have ever had. For dessert he’s kicking it up a notch with Moist & Rich Guinness Brownies (made with a full can of Guinness beer) and served with Vanilla Bean Ice Cream and fresh berries.
Wednesday June 3 – Spring Comfort Food
Comfort food is not just for Autumn and Winter as we crave it all year! Chef Dez starts the evening off with a South Western Succotash of Black Beans, Bell Peppers, Corn & Jalapenos – one of the best & easiest vegetarian side dishes you’ll come across. The main course will be Succulent Apple & Wine Braised Beef Shanks (Optional: topped with Blue Cheese) served with the Most Delectable Garlic Mashed Potatoes. And, who doesn’t love Rich Sticky Toffee Pudding? He will serve this goodness up with Vanilla Bean Ice Cream for Dessert.
Cooking Classes with VICTOR
FEBRUARY 12, 2020
6:30pm to 9:00pM
$75.00 per person
Start with Hopcott charcuterie, followed by…
Torched albacore tuna, soybean hummus, green onion ginger sauce, bell pepper
Brussel sprouts, chinese sausage, poached egg, hollandaise, yuzu kosho
Aburi salmon and salmon roe on rice
Coconut coffee custard with dolce de leche
Victor He is an alumnus of Northwest Culinary Academy of Vancouver, where he discovered his passion for cooking.
He worked in various restaurants locally before migrating to Asia to explore different culinary styles.
He spent two years in Seoul’s fast-paced restaurant environment before moving on to Shanghai.
Cooking Classes with Skylar
October 9, 2019
Baked Brie with Hopcott cranberries and hand-made raincoast crisps
Caramelized fennel and goat cheese salad
Handmade pasta,red wine marinated Hopcott beef short ribs
Tarte Tatin featuring local apples and ice cream
Skylar, co-owner of Kids Can Cook Gourmet along with his sister, is Le Petit Chef and Recipe Creator. After travelling around the world and experiencing different culinary highlights, Skylar found his passion in cooking.
Skylar is a big fan of promoting cooking local and the freshest ingredients. He’s created a cook book and a line of pasta sauces, and loves to help people of all ages learn something new in the kitchen.
Although young, Skylar has proven his cooking skills, mature food palate and creativity in the kitchen.
Cooking Classes with Chef Alessandro Vianello
March 20, 2019
– Traditional Beef Tartar –
– “B”itello Tonnato –
– Beef Tourtiere –
Vancouver trained and internationally travelled, Chef Alessandro Vianello started his culinary career at the iconic Fairmont Hotel Vancouver. He then trained in Tuscany, studying both wine and Italian cuisine feverishly, then moving on to assume the position of Head Chef of AAA Rosette restaurant in St. Andrews, Scotland. Chef Vianello returned to his hometown in 2009 as Head Chef of Preston’s Restaurant, while also trailblazing Vancouver’s street food culture in its genesis as co-founder and owner of one of the city’s best regarded food trucks, Street Meet, Alessandro joined the team at ARC Restaurant where he remained for four years before joining the team at Wildebeest.. Alessandro is genuinely passionate about serving local, seasonal food with a focus on culinary sustainability and maintains a close relationship with local farmers and artisanal producers.
Cooking Classes with local chef Trevor Bird
April 24, 2019 (SOLD OUT)
with garlic & thyme
-scalloped potatoes –
-roasted carrots –
-crispy cauliflower salad-
– maple cake, vanilla ice cream –
February 20, 2019 (SOLD OUT)
-thai beef satay skewers-
with Trevor Bird’s black pepper jam
-braised beed pappardelle –
pocini, parmesan, arugula
-milk chocolate panna cotta –
January 31, 2019 (SOLD OUT)
-classic beef tartar
grilled sourdough, garlic aoili
-preparing the perfect steak –
-roasted root vegetables-
-family style maple cakes, vanilla ice cream-
with CHEF MIKE VARGE
Masterchef Canada and Chopped Canada Contestant
& Local Firefighter
:: ASIAN FLARE ::
– Nori crusted steaks, shitake mushrooms, celerian puree –
– matcha cheesecake, mouse, pistachio, raspberry, chocolate –
– “Tajine” chicken thighs, apricots, chickpeas, herbed couscous –
– Seered lamb loin, roasted beet hummus, grilled haloomi, charred cherry tomatoes –
with CHEF JEFF MASSEY
Owner and Chef of Restaurant 62 (R62)!
Duck breast salad with poached figs and red wine served on shaved fennel, toasted walnuts, and baby lettuces
Seared Pork with Mushroom Parmesan Risotto
Slow Red Wine Braised Chuck Roast over parsnip and pear purée
Rolled and roasted whole boneless chicken thighs with a creamy parmesan polenta
Slow-braised pork belly with smoked bacon and white bean ragout
Stout-braised beef short ribs with truffled garlic emulsion and roasted cauliflower
Classic chicken saltimbuca with pasta aglio e olio
Slow cooked pork picnic with moroccan spices, dried fruits and cous cous salad
Seasoned meatballs with a balsamic reduction served over goat cheese & arugula
with CHEF DEZ
Colcannon :: Guinness_Cream_Sauce :: Guinness_Beef_Stew :: Irish_Soda_Bread
Honey_Garlic_Meatballs :: Roasted_Garlic_Med_Spread :: Cajun_Grilled_Flank_Steak_with_Polenta
Hop_n_Shrimp_Gumbo :: Cajun Chicken :: Louisiana_Red_Beans :: Sweet_Biscuits :: Rum_Flambeed_Bananas