| October 2, 2011 | ||
| 12:00 pm | to | 2:30 pm |
Perfect and just in time for Thanksgiving BBQ Brian will cook the complete turkey feast outdoors. On the menu will be Cedar Planked Brie Cheese with Cranberry Chutney, Grilled Sweet Corn Chowder, Maple Smoked Turkey served with Sweet Potato Pie and signature House of Q “Better” Brussels Sprouts.
$55.00
| October 3, 2011 | ||
| 7:00 pm | to | 9:30 pm |
Spectacular seafood is on the menu tonight. Chef Romy will take us through some of the basics for killing, cooking and preparing these tasty crustaceans starting off with Dungeness Crab & Corn Chowder, Crab Cakes with Fresh Mango Relish, Lobster & Pea Risotto with Fresh Mint Vinaigrette, Handmade Butter Poached Lobster Ravioli with Black Truffle Oil and because dessert is so necessary after this feast Chef will whip up a little Valrohna Chocolate Mousse. See you there !
$60.00
| October 3, 2011 | ||
| 11:00 am | to | 1:30 pm |
| 7:00 pm | to | 9:30 pm |
Take a bit of stress out packing lunches by filling up your freezer. You’ll have a line up in your kitchen for sure…Cranberry Apple Breakfast Bars – full of fibre and protein, made extra moist with homemade applesauce. Chewy Granola Bars – switch it up with your families favourite nuts and dried fruit, Chocolate Chip Cookies – bake them up and freeze or shape into balls and have ready in the freezer to bake off fresh.
Focaccia – bake in a sheet pan and cut into pieces ready for sandwich making,Banana Coffee Cake with layers of chocolate and cinnamon will make you a favourite with your co-workers.
$55.00
| October 4, 2011 | ||
| 7:00 pm | to | 9:30 pm |
The ever popular Turducken – a deboned Chicken stuffed inside a Duck stuffed inside a Whole Turkey with a different Stuffing in between each layer. Served with Horseradish Mashed Potatoes, Homemade Shallot Gravy and Green Beans with Pine Nuts. For dessert Chef Rebecca’s Amazing Latticed Apple Pie. Thanksgiving just got kicked up a notch !!
$65.00
| October 5, 2011 | ||
| 7:00 pm | to | 9:30 pm |
Throw away those take out menus, you are going to start cooking Indian food like a real pro. Not only can it be delicious but it is also fast, easy and healthy ! On the menu tonight Tuna Chops with Fresh Chutney (the best Indian style fish cakes ever!) followed by Saag Matar a Spinach dish with Dates and Chickpeas. Next up, Steamed Salmon with Mustard & Fresh Ginger. Finally, some soul satisfying Chicken Malai with Coconut Milk. This class will definitely spice things up at your house!
$50.00
| October 5, 2011 | ||
| 11:00 am | to | 1:30 pm |
| 7:00 pm | to | 9:30 pm |
Just in time for fall you can bust out of your “what’s for dinner” rutt and start raising the bar with some new recipes for not-so-classic comfort foods. On the menu tonight JD Farms Turkey Meatloaf, Chicken Parmesan Pot pie, 4 Cheese and Chorizo Mac and Cheese, Short Rib Sloppy Joes and the most comforting food of all Chocolate Banana Bread Pudding…might just make raking those leaves a little more interesting !
$55.00
| October 6, 2011 | ||
| 11:00 am | to | 1:30 pm |
| 7:00 pm | to | 9:30 pm |
Join Chef Dez in the Well Seasoned kitchen as he creates some simply delicious traditional Greek food…just like you get in the restaurants! Tonight’s menu includes, a Classic Greek Salad, Souvlaki, Most Delicious Lemon Roasted Potatoes, Tzatziki & Hummus served with fresh Pita for dipping! You will be making this menu at home for company next weekend!
$55.00
| October 12, 2011 | ||
| 7:00 pm | to | 9:30 pm |
Tonight Chef Thaung introduces us to some of the most popular cuisine offered at top Vietnamese restaurants. Starting off with an appetizer of Shrimp on Sugar Cane followed by traditional “Pho” a Chicken & Rice Noodle Soup with fresh sprouts and fragrant fresh basil. From there we will learn about Lemongrass Grilled Pork on Steamed Rice, Vietnamese Style Beef Stew with Tomato & Potato and a delicious take on a Vegetable Stir-Fry. For dessert, Rice Drop Pallets with Tapioca & Palm Sugar. Spice up your life tonight!
$55.00
| October 12, 2011 | ||
| 7:00 pm | to | 9:30 pm |
The Fish House in Stanley Park is a Vancouver Institution and Chef Barnaby has been running the kitchen & developing recipes there for a very long time. Her creativity in the kitchen is what continues to draw people back to the restaurant for special occasions, entertaining visitors or just to satisfy their craving for some of the very best West Coast seafood available. On the menu tonight Karen will share her recipe for Fresh Crab Cakes with Angel Hair Pasta, Seared Ahi Tuna with Diane Sauce, the Fish House’s Famous Clam Chowder and the very best Prawn Pad Thai you will ever have. And just because she can, Chef Karen will show you how to make a killer Chocolate Lava Cake with Espresso Crème Anglaise.
$60.00
| October 13, 2011 | ||
| 11:00 am | to | 1:30 pm |
| 7:00 pm | to | 9:30 pm |
Chef Dez is known for his passion for Mediterranean foods. Tonight he’ll share that passion with you and his love for seafood by preparing some of his personal Italian favourites: delicious Steamed Mussels in Red Wine & Garlic, mouth-watering Tomato & Sausage Clams, and an authentic Scampi dish that will have you asking for more. Grab a big chunk of crusty bread and fasten your seatbelts! …and as a bonus he will also make his delicate, sugar dusted, Italian Polenta Buns for dessert.
$55.00
| October 14, 2011 | ||
| 11:00 am | to | 1:30 pm |
| 7:00 pm | to | 9:30 pm |
Breaking bread at the Misko’s generally means you will either be eating BBQ or German food and both will be delicious. Tonight Brian will introduce us to Rouladen – Braised Beef Roll with Mustard and Pickles, Swabische Spaeztle – Home-made “Noodles”, Beer Braised Bratwurst with Sauerkraut and Oma’s famous beet salad. You might even find yourself trying on the lederhosen to prepare for your next dinner party!
$55.00
| October 14, 2011 | ||
| 7:00 pm | to | 9:30 pm |
You have a crazy busy, time starved, hectic life and Deb wants you to Cook? Yes, but fast with simple healthy ingredients and she wants you to teach your sous chefs how to cook for you! Lacking a few skills? Deb will get you started. With some recipes like; Fresh Fruit Salsa, Hummus with Peanut Butter & Fresh Veggies, Pizza, Fajitas and a Maple Syrup Vinaigrette on Fresh Greens. You will get some great tips on fresh herbs and how to incorporate them into every day meals with a mint tisane. And don’t forget dessert – Cookie Squares and Triangles- Chocolate, toasted pecans and so easy, you may never make another cookie.
$50.00 includes a copy of COOK
| October 15, 2011 | ||
| 10:00 am | to | 1:00 pm |
Saturday October 15th Knife Skills
Knife Skills are absolutely essential in the kitchen. In this first class you will receive a Victorinox Santoku Knife and an Epicurean Cutting Board; after all, you need to have good tools to do a good job. Chef will guide you through the proper techniques of knife use, choosing the right knife for the right job, and learning the basics on sharpening, maintenance, care and storage. By the end of class, all those vegetables you skilfully chopped will end up in a delicious soup for you to enjoy. *The knife and the cutting board are yours to keep!
Saturday October 22nd – Poultry Basics
Buy a whole chicken and use the whole thing. Chef will teach you about what to look for when buying poultry and how to properly prepare it for cooking. Learn how to cut a whole chicken into pieces and how to de-bone for various preparations. After the basics are reviewed, Chef will demonstrate some different methods of cooking chicken such as braising, searing and roasting.
Bring your knife – you are going to need it !
Saturday October 29th – Seafood Basics
Today you will learn how to get the freshest and most delicious seafood. This is not as challenging as it would seem if you have a fishmonger you trust. Getting to know your local fish market is essential to getting top quality seafood at the peak of the season. Chef will talk about buying fresh vs. frozen; when to do both and what should never be frozen. Today Chef will cut up a whole salmon and he will show you how to expertly cut filets and steaks. You will learn about purchasing, deveining and shelling prawns. All of these things can be a bit intimidating but after this you will be a pro.
Bring your Santuko knife and a boning knife if you have one.
Saturday November 5th – Sauces & Stocks
This is your chance to take everything you learned in the last three classes and apply it in the kitchen. Sauces and stocks are important in every kitchen. We’ll start with stocks: when, how, and why. What’s this “mirepoix” everyone keeps talking about? Roasting vegetables and bones for richer stocks that can be turned into the very best soup or sauce. Basic sauces like Hollandaise and Beurre Blanc will be welcome additions to your repertoire. You will also learn the fundamentals of thickening sauces.
All 4 classes for $299.00 *
| October 15, 2011 | ||
| 10:00 am | to | 1:00 pm |
| 2:00 pm | to | 4:30 pm |
Knife Skills are absolutely essential in the kitchen. In this first class you will receive a Victorinox Santoku Knife and an Epicurean Cutting Board; after all, you need to have good tools to do a good job. Chef will guide you through the proper techniques of knife use, choosing the right knife for the right job, and learning the basics on sharpening, maintenance, care and storage. By the end of class, all those vegetables you skillfully chopped will end up in a delicious soup for you to enjoy. *The knife and the cutting board are yours to keep!
$99.00
| October 16, 2011 | ||
| 1:00 pm | to | 3:30 pm |
If you’ve always wanted to learn how to dress up everyday cupcakes with fun and elaborate designs, then this hands-on class is for you! Join us in learning and practicing some basic piping techniques, and then put those new-found skills to work by designing and decorating cupcakes in fun and creative ways. Learn how to make some popular designs, and how to add those little touches that will make it all your own, From simple to spectacular cupcake creations, this class will be sure to impress even the toughest cupcake critic. Please bring a reusable container to take your creations home.
*an 8 piece piping kit is included in the price of the class
$40.00* per child
| October 17, 2011 | ||
| 11:00 am | to | 1:30 pm |
| 7:00 pm | to | 9:30 pm |
Chef Romy’s first fresh pasta class a few weeks ago was a great primer but tonight we will reveal even more tips & tricks for perfect pasta at home every single time. On the menu tonight Saffron Infused Fettuccini with Pancetta, Wild Mushrooms & Oven Dried Tomatoes. Ricotta and Fresh Mint Tortellini with a Fresh Tomato Sauce & shaved Parmesan. Next up, fluffy little pillows of goodness, Gnocchi in Bolognaise Sauce and for dessert Fried Banana Ravioli, in a Vanilla Custard Sauce.
$55.00
| October 18, 2011 | ||
| 11:00 am | to | 1:30 pm |
| 7:00 pm | to | 9:30 pm |
Whether your weekly dinners are for one, or ten, I guarantee you each meal we make today will be in cooked in one pan and takes no more than 30 minutes start to finish; like pork with ginger and honey served with glass noodles and bok choy, Moroccan chicken with apricots and almonds, creamy mascarpone polenta with fennel sausage and tomato ragout and my favourite is baked Seafood Ciopinno with couscous and flat bread. YES, all in one pan!! Come hungry. Seriously.
$55.00
| October 20, 2011 | ||
| 11:00 am | to | 1:30 pm |
| 7:00 pm | to | 9:30 pm |
Tonight Chef Sunanda introduces us to her special recipe for Butter Chicken, it is completely different than you have had anywhere else and completely delicious. Alongside the butter chicken Sunanda will also make Curried Chickpeas, Mixed Market Vegetable curry and Indian Flatbread – Onion Paratha. Bring a friend and your appetite, it is going to be great !
$50.00
| October 23, 2011 | ||
| 12:00 pm | to | 2:30 pm |
Terrified of making this classic French dessert, but can’t resist the crunchy sugar top? I am going to teach you eight simple, sweet and savoury recipes for crème brulee and discover some easy tricks to making each one a cinch. We’ll whip up the Classic Vanilla then move onto Honey/Pine Nut Brulee and a Sweet Earl Grey Brulee. From there, Banana Maple Brulee, Coconut/Ginger Brulee, Chocolate Truffle Brulee and just to change things up a bit…a couple of savoury versions – Goat Cheese and Sundried Tomato Brulee and the ultimate in decadence….a Lobster and Saffron Brulee.
$55.00
| October 23, 2011 | ||
| 12:00 pm | to | 2:30 pm |
Getting a great dinner on the table any night of the week can sometimes be a real challenge but trying to get something delicious made in under 30 minutes can seem downright impossible. Tonight Chef Glen makes it possible. Starting with Indian Curried Lentil and Carrot Soup. Sesame Chicken Salad with a Soy, Chili Lime Dressing. Next, Creamy Pancetta, Cherry Tomato and Parmesan Pasta and Steak with Porcini Mushroom Sauce and Balsamic Glazed Vegetables. Don’t forget dessert….Apple Ricotta Tart with Ice Cream.
$55.00
#302c - 20771 Langley By-Pass
Langley, BC, V3A 5E8
(we are located by Buns Masters Bakery)
(604) 530-1518
Store Hours
Monday - Saturday 9AM - 6PM
Sunday 11AM - 5PM
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