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Archive for the ‘Cooking Class Series’ Category

Pasta and Ravioli Making Cooking Class

May 16th, 2013 admin

Chef Wout Schipper

On April 15th, I attended a cooking class at Rocky Mountain Flatbread Co  with Chef Wout Schipper on how to make organic ravioli and fettucini. Our class was made up of 10, we were all invited into the kitchen for this demo with Chef Wout, we were then offered a choice of fresh house made Lemonade or Pale Ale.

making the dough

Rolling the dough

Flattening the dough

Flattening the dough

Wout guided us as he made the dough for the ravioli from scratch.

Sizing up the dough

Ready to pipe the filling on to the dough

Piping the filling

Sizing up the dough and preparing to add the ricotta cheese filling for the ravioli and then piping it in.

more piping

Cutting the ravioli

Piping then cutting up the ravioli.

Finishing the ravioli.

We were all then served the dish of Ricotta filled Ravioli with tomatoes.

Wout then showed us how he makes Fettucini using the same dough.

Here is the recipe which you can make easily at home.

Look for more classes as they are offered at Rocky Mountain Flatbread Co, follow them on twitter @flatbreadco for more.

By: Richard Wolak

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French Macaron Baking Class with Chef Marco Ropke

May 1st, 2012 admin

Chef Marco Ropke

On April 13th,  I attended this hands on French Macaron class with Chef Marco Ropke at the Pastry Training Centre. Our class of 10 students were educated on the steps needed to make the best macarons.

Chef Marco making the Macaron batter

Chef Marco piping the Macarons on to the cookie sheet

Macarons in the drying stage

This was my first class at the Pastry Training Centre, Marco demonstrated Macarons to us, we were partnered up and assigned stations where many of the ingredients were pre-portioned for us to then follow the recipe and make on our own.

Students at work

Batch of chocolate macarons my station partner and I made

Macarons the classmates made

During the popular French Macaron class, we learned many of the tricks of the trade to make these very special and tricky little cookies. We worked on various different flavours, colors and fillings.

Chef Marco demonstrating the filling for the macarons

Chef Marco preparing the macarons for filling

This was a 4 hour pastry course and each of us left with a selection of macarons prepared in class. Various pastry techniques were covered, this course is a combination of hands-on experience and demonstrations.

Chef Marco piping in the filling on the macarons

The class made a selection of macarons with different flavours and fillings. My station partner and I made chocolate macarons with chocolate ganache.

As in all of their classes, all tools, utensils & equipment are provided. Aprons, recipes, light snacks and beverage are provided.

Finished Macarons

Pastry Training Centre of Vancouver is located at 818 Renfrew Street in Vancouver.

Telephone: 604-569-1680

www.vancouverpastryschool.com

@pastrytraining on twitter

By: Richard Wolak

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Cooking Class with Chef Dan Hayes

April 1st, 2012 admin

Chef Dan Hayes

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.

Dan holding up the Squid

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

Sidney island Squid with the classic flavours of Morocco

Dan cleaning the Dog Fish

The 2nd Dish:

Crisp Panko Goujons of line-caught dog fish with Pea and Mint puree and Sauce Tartar

Crisp Panko Goujons of line-caught dog fish with Pea and Mint puree and Sauce Tartar

Dan demonstrating the Cod

The 3rd Dish:

Poached Grey Cod with Sauce Vierge

Poached Grey Cod with Sauce Vierge

The 4th Dish:

Sicilian Panzanella salad

Sicilian Panzanella salad

Our dessert was prepared for us by the kitchen staff.

The 5th Dish:

Lemon Possett with Brandy and Vanilla caramelized Pears.

Lemon Possett with Brandy and Vanilla caramelized Pears.

Having dessert at the communal table at the Dirty Apron

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

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Market Dinner featuring Chef Andrea Nicholson

February 18th, 2012 admin

Chef Andrea Nicholson

On Thursday, January 26 I attended this Market Dinner with visiting Chef Andrea Nicholson of Top Chef Canada & Killer Condiments. The Food Network’s Top Chef Canada made Chef Andrea Nicholson a well-known name in the culinary world, but for the past 15 years, Andrea has been consumed by the art of food: as a creator, teacher and connoisseur. Her professional experience includes positions in respected Toronto restaurants and culinary institutes, as well as travelling the culinary globe and working with internationally acclaimed chefs. Supporting sustainability, Canadian farmers, purveyors and Ocean Wise is the central tenet of her cuisine. Her company, Killer Condiments, is an outlet to showcase her hand crafted artisan condiments.

This was my first Market dinner at Edible Canada at the Market, Guest Chef Andrea Nicholson introduced the evening and dishes that she was going to cook. For each course, she cooked, the 24 guests including me could watch closely in front of the stove or on the monitors.

The 1st Course:

Venison carpaccio

Venison carpaccio, bone marrow croutons, horseradish, apple, pecorino; paired with a Pemberton Distillery Schramm Vodka Cocktail.

Although the Market dinner is defined a cooking class, I found it to be more of a demonstration class at least this was the case during this dinner.

The 2nd Course:

Charred Octopus Salad

Charred Octopus Salad, killer condiments smoked tomato chutney, arugula,orange & olive vinaigrette; paired with Sumac Ridge Steller’s Jay Brut 2006.

 

The 3rd Course:

Crispy Sweetbreads

Crispy sweetbreads, sweet garlic puree, brussels sprouts, truffled field mushrooms, sherry gastrique; paired with Bartier Scholfield Rose 2010.

The 4th Course:

Arctic Char

Arctic Char, dungeness crab brown butter risotto, preserved lemon salsa verde; paired with Poplar Grove Pinot Gris 2009.

The 5th Course:

Olive Oil Cake

Olive Oil Cake, blood orange curd, shaved white chocolate; paired with Sea Cider Pomona NV.

Edible Canada at the Market offers a full line-up of Market Dinners throughout the year, here are some of the upcoming dinners.

By: Richard Wolak

Posted in Cooking Class Series, Latest, Pairing Dinners Tags: , , , No Comments »

Chocolate Truffles & Cookies Class at EBO

December 6th, 2010 admin

With many cooking classes taking place around the city, I wondered what the differences were between each of them, and what made each standout. Some classes include copies of the chefs cookbooks, author signings, have celebrity chefs, or are fundraisers for non profit groups. I decided to set out on my own adventure and partake in some classes around the city.

Here is the fourth of many classes that I will be taking. EBO is a restaurant located in Burnaby.

Pastry Chef, Romeo Maghirang

On December 5th, I was invited to participate in a Chocolate Truffles & Cookie making class, all I knew was that it was going to be held in the kitchen, the class unfolded in a very different kind of way than I had expected and it was a hands on experience. This new series of classes is being offered by EBO Restaurant at the Delta Hotel Burnaby to give guests and nearby residents a chance to make some truffles and sweets during the holiday season as well as to mingle and meet others. The idea is brilliant, and I truly hope anyone in the city who loves chocolate and sweets will partake in one of their classes with Pastry Chef, Romeo Maghirang.

Making Chocolate Truffles

Making the chocolate ganache

Chocolate Truffle Shells

Chocolate Syphon

Chocolate Truffles in progress

Piping the chocolate

Chocolate Truffles

Chocolate Truffles

Making Basler Brun Cookies

Sifting the ingredients

Flattening the cookie dough

Cookie Cutting the dough

Basler Brun Cookies

Watch, learn and eat at EBO Restaurant’s cooking demonstration and dinner evenings.  Join Delta Burnaby Hotel’s Pastry Chef, Romeo Maghirang, as he facilitates a fun, educational and tasty cooking class for chocolate truffles and cookies.  These demos take place on Sundays throughout December (and hopefully through 2011) from 4:00 pm to 6:00 pm, followed by a plated dinner at 6:30 pm in a private dining room with your fellow classmates.  Price is $65 per person, which includes a dozen truffles and a dozen cookies to take home.

For reservations and info call 604-453-0788, EBO Restaurant is located inside the Delta Burnaby Hotel at 4331 Dominion Street in Burnaby.

By: Richard Wolak

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Thai Cooking Classes at Urban Thai Bistro

July 28th, 2010 admin

With many cooking classes taking place around the city, I wondered what the differences were between each of them, and what made each standout. Some classes include copies of the chefs cookbooks, author signings, have celebrity chefs, or are fundraisers for non profit groups. I decided to set out on my own adventure and partake in some classes around the city.

Here is the thrid of many classes that I will be taking. Urban Thai Bistro is a restaurant located in Vancouver.

Participants and the Chefs

On July 17th, I was invited to participate in a Thai cooking class, all I knew was that it was going to be a hands on experience. This new series of Thai cooking classes is being offered by Urban Thai Bistro in Yaletown to celebrate their 10th year of their restaurant. The idea is brilliant, and I truly hope anyone in the city who loves Thai food will partake in one or all of their classes.

I have been particpating in a series of cooking classes during the past few months and this was one of the most unique I have done thus far. There were 6 of us in the class with 2 chefs so that ratio is very good. At the beginning we all sat at a round table and were provided with a very well organized booklet that described the cooking class, the menu for the days class, a dictionary of Thai herbs along with the recipes of the dishes we were about to create. We were each presented with a fancy apron which we were to keep after the class to use in our own kitchens.

Kaeng Kari - Thai Yellow Curry with Chicken

Each of us assembled at our own cooking stations, all the ingredients were pre-measured and set out in front of us making this step easy for all of us. I began to follow the chefs instructions for the 1st dish and cooked up a storm and voila my Kaeng Kari – Thai Yellow Curry with Chicken was finished.

Making the Soup

Tom Yum Goong Soup

On to the 2nd dish and to cooking the Tom Yum Goong Soup adding a dash of this and a dash of that to make it sweeter or saltier of course depending on each of our individual tastes.

Frying the Spring Roll Stuffing

Separating the Rice Paper Wrappers

Rolling the Spring Rolls

Vegetarian Spring Rolls

On to the 3rd dish, making the Vegetarian Spring Rolls I had to make the stuffing first by frying up the rice noodles, vegetables and spices. I then separated the rice wrappers and filled each with the mixture and then rolled each spring roll carefully, I had quite a knack for this process having had made many cheese blintzes years ago.

Som Tum - Papaya Salad

On to the 4th dish and the last dish of this Thai meal the Som Tum – Papaya Salad. In a huge clay pot bowl, I smashed garlic and red chilli paste along with peanuts and other ingredients.

After we all finished cooking our dishes we regrouped and ate our way through each of the wonderful dishes. This was my first time cooking a home cooked, well almost home cooked Thai meal. Personally I hope you all take one or more of these cooking classes offered by Urban Thai Bistro. The classes are being offered every Saturday morning at 10:30am throughout the Summer, make sure you reserve in advance.

Ticket prices range for the classes. For tickets and info call 604-408-7788, Urban Thai Bistro is located at 1119 Hamilton Street in Yaletown.

By: Richard Wolak

Photo Credit: Noam Dehan

Posted in Cooking Class Series Tags: , , , 1 Comment »

Well Seasoned Cooking Class making Salmon

June 4th, 2010 admin

With many cooking classes taking place around the city, I wondered what the differences were between each of them, and what made each standout. Some classes include copies of the chefs cookbooks, author signings, have celebrity chefs, or are fundraisers for non profit groups. I decided to set out on my own adventure and partake in some classes around the city.

Here is the second of many classes that I will be taking. Well Seasoned is a cooking school and gourmet food store located in Langley.

Chef Wayne Sych (L) & Sous Chef Kevin Gall (R)

On May 27th, I took part in a Salmon cooking class taught by Chef Wayne Sych formerly of The Cannery. My class was held upstairs with 21 other passionate people who love to cook and was non participatory meaning the Chef and his assistant Sous Chef Kevin Gall did all the preparation and cooking, explaining each step as all the participants followed along with the recipes that were handed out when the class started.

The cooking classes take place inside Well Seasoned in two cooking facilities one upstairs and the other downstairs. I had the opportunity to choose from any of their daily classes and chose Salmon which is a staple ingredient on the West Coast. Chef Wayne Sych created a fantastic menu featuring Sweet chipotle glazed Salmon with Charred Pineapple Salsa, Salmon Kaffir Lime Cakes with Japanese style Ponzu Dipping Sauce, Asian inspired Poached Salmon with Preserved Black Bean Vinaigrette, Pumpkin Crusted Salmon with Mediterranean Gazpacho and finally Baked Salmon with Steamed Clams Provencal.

Most of the classes are 2-1/2 hours and this class began with guests treated to a glass of wine. The room set-up for our class was a group of people including me sitting at the front around the cooking table/stove and then 3 rows of high table seating behind us, everyone had a great view with a rooftop mirror to see all the cooking action.

Our menu for the evening,

We were all served some bread with The Cannery lobster oil for dipping for a little appetizer.

For the 1st dish, Poached Salmon with Black Bean Vinaigrette

Poaching Salmon

Poached Salmon with Black Bean Vinaigrette

For the 2nd dish, Sweet chipotle glazed Salmon with Charred Pineapple Salsa

Searing Salmon

Glazing the Salmon

Sweet chipotle glazed Salmon with Charred Pineapple Salsa

For the 3rd dish, Baked Salmon with Steamed Clams Provencal

Baked Salmon with Steamed Clams Provencal

Baked Salmon with Steamed Clams Provencal

After the 3rd dish the class took a break to stretch and go shopping in the store. All class particpants who provided with an opportunity to shop in the gourmet store and to receive 10% off their purchases during the evening.

Talking during the break

After the Break

For the 4th dish, Salmon Kaffir Lime Cakes with Japanese style Ponzu Dipping Sauce

Salmon cake mixture

Kevin shaping the Salmon Cakes

Frying the Salmon Cakes

Salmon Kaffir Lime Cakes with Japanese style Ponzu Dipping Sauce

For the 5th dish, Pumpkin Crusted Salmon with Mediterranean Gazpacho

Crusting the Salmon

Frying the Salmon

Baked Salmon

Pumpkin Crusted Salmon with Mediterranean Gazpacho

Ticket prices range for each of the classes. For tickets and info, call 604-530- 1518 or check out the complete Calendar at Well Seasoned

Stay tuned to part 3 of the Cooking Class Series in Vancouver.

By: Richard Wolak

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Arts Club Theatre Celebrity Chef Cooking Class

May 14th, 2010 admin

With many cooking classes taking place around the city, I wondered what the differences were between each of them, and what made each standout. Some classes include copies of the chefs cookbooks, author signings, have celebrity chefs, or are fundraisers for non profit groups. I decided to set out on my own adventure and partake in some classes around the city.

Here is the first of many classes that I will be taking. The Arts Club Theatre Celebrity Chef Series is a fundraiser and takes place in private homes around the city.

Celebrity Chef Anatoli Belov

On May 11th, I had the opportunity to be a part of an incredible cooking class, with one master Chef, 15 guests who were the chefs assistants and the hosts who provided their beautiful home for the class in Point Grey. I had heard that Arts Club Theatre had been running a series of Celebrity Chef Cooking Classes as part of an annual fundraiser for the past 8 years but I had no idea what to expect.

Each three hour class begins with guests treated to wine in the kitchen of a beautiful private home. Each guests then becomes involved as a Sous-Chef as they assist in the preparation of a delicious three course meal. Celebrity Chefs share their passion and expertise for food and cooking, providing guests with hints and tips and answering their questions.

The night that I attended the theme of the evening class was French Cooking in Provence and Chef Anatoli Belov was the celebrity chef.

Our menu for the evening,

For the 1st course, he made a Spot Prawns with Fennel Green Olive, Orange Salad

For the 2nd course, Beef Tenderloin with Polenta and local morel mushrooms, fava beans, ramps

For the 3rd course, Shortbread Cookie, with marscapone whipped cream and berries with a lemon honey sauce and a touch of mint

Group cooking first course

Spot Prawns

Frying the Spot Prawns

Prawns Flaming

Spot Prawns with Fennel Green Olive, Orange Salad

Our evening began as guests arrived and where greeted with a glass of white or red wine, thing mingled meeting the chef and the hosts. Chef Anatoli was already showing off the fresh caught Spot Prawns that came from the ocean that very same morning, he told us all how to cook them and that he preferred to leave the spot prawns in their shells so that the moisture and flavour remains through cooking. Before finishing of the spot prawns he dashed some Pernod over the prawns and flamed them. A couple of the guests volunteered to be his personal chefs assistants and off they went into vegetable cutting and then into plating. Our first dish was absolutely delicious and the spot prawns tasted so good and so fresh with the salad as the accompaniment.

Morel Mushrooms frying

Guests Cooking

Beef Tenderloin Pan-searing

Cooking the Cherry Tomatoes

Finishing up the Entree

Beef Tenderloin with Polenta and local morel mushrooms, fava beans, ramps, tomatoes

On to the second dish and the chef was hard at work in preparation, with the locally grown morel mushrooms in the pan cooking, the beef being pan seared and then in the oven for finishing and the ramps being cooked, the cherry tomatoes in the pan, the Polenta put in the oven to bake, all the ingredients were coming together and the helpers were helping. Guests were mingling, asking questions, participating, sipping on wine and it was all good. I enjoyed this dish as much as the first dish, this was quite different but it had great flavours.

Cutting the Berries

Strawberries & Raspberries

Making Dessert

Making Dessert

Desserts on the Plates

Shortbread Cookie, with marscapone whipped cream and berries

With everyone still digesting the main course, Chef Anatoli began to create his dessert, first the shortbread cookie was on the plate and topped with the whipped marscapone whipped cream, then topped with the sliced strawberries and raspberries, and drizzled with the the sauce. These plates were quickly passed around and soon everyone was back in the kitchen to enjoy this perfect ending to a great meal and a wonderful evening.

Tickets are $125 per person/per class and include a $50 tax receipt or purchase two classes for only $100 per person/per class (to be used by the same individual). For tickets and info, call 604-687-5315. A full list of chefs and dates is available at http://www.artsclub.com/events/cooking-classes/index.htm

Stay tuned to part 2 of the Cooking Class Series in Vancouver.

By: Richard Wolak

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