On Friday, March 23rd, I attended this hands on cooking class with visiting Chef Dan Hayes of Victoria’s The London Chef. The Dirty Apron Cooking School presented Guest Chef Dan Hayes who lead a class on using the ‘unsung heroes’ from our local waters.
This was my first class at the Dirty Apron, however I was here to support Chef Dan Hayes who I had previously interviewed in Victoria. Our class was about 20 or so people all learning to cook an innovative and completely local menu. Dan demonstrated each of the dishes to us, one by one and then we were sent to our individual stations where many of the ingredients were pre-portioned for us to then follow the recipe and make on our own.
The 1st Dish:
Sidney island Squid with the classic flavours of Morocco
The 2nd Dish:
Crisp Panko Goujons of line-caught dog fish with Pea and Mint puree and Sauce Tartar
The 3rd Dish:
Poached Grey Cod with Sauce Vierge
The 4th Dish:
Sicilian Panzanella salad
Our dessert was prepared for us by the kitchen staff.
The 5th Dish:
Lemon Possett with Brandy and Vanilla caramelized Pears.
We all were invited back to the communal table to enjoy our dessert and mingle with our classmates. Chef Dan Hayes presents many classes at his own cooking school in Victoria at The London Chef, take a look at some of his classes that they offer.
By: Richard Wolak