Well Seasoned Calendar

Knife Skills with Chef Romy Prasad

February 4, 2012
10:00 amto12:30 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 skilfully chopped will end up in a delicious soup for you to enjoy. *The knife and the cutting board are yours to keep!

$99.00

Bacon Makes Everything Better with Chef Carl Sawatsky Executive Chef at Central City Brewing

February 6, 2012
7:00 pmto9:30 pm

At Central City Chef Carl & his team make everything from scratch, including their own bacon. The do an excellent job incorporating their house cured & smoked bacon into dishes that also highlight their excellent craft beer. On the bacon-centric menu today is Beer, Bacon and Blue Cheese Mussels in Pale Ale Sauce followed by Bacon and Ricotta Corn Cakes with Maple Mayo & Smoked Paprika – these tasty morsels can be served as a nice appy or make a wicked brunch item. Next up a perfect Bacon and Pepper Vodka Palate Cleanser right before you get into Carls take on a classic Smoked Bacon Carbonara. Had enough bacony goodness yet…we didn’t think so, Chef will round out the menu with a Bacon Crème Brulee.

$55

Sushi Basics with Chef Ky

February 6, 2012
7:00 pmto9:30 pm

Join Chef Ky tonight as he teaches you everything from making perfect sushi rice to rolling the quintessential California roll, maki rolls and nigiri sushi like salmon, tuna and ebi. This is a hands on class – you will be rolling your own. Bring a container to take home your leftovers and come hungry.

Please bring a knife and cutting board to class.

$55

West Coast Seafood with Chef Romy Prasad

February 7, 2012
12:00 pmto2:30 pm
7:00 pmto9:30 pm

 Living on the west coast you need to have a few recipes you can whip out for company that show off the bounty of our beautiful west coast waters. Tonight Romy will provide you with some excellent ideas….starting with a B.C. Wild Salmon Cake with a Spicy Tarragon Aioli. Followed by Seared Tuna Salad with Anchovies, Capers, Olives, Crispy Green Beans dressed with a Simple Vinaigrette. Next up….Grilled Mackerel with Marinated Spicy Zucchini and finally, Steamed B.C. Halibut in an Aqua Pazza Broth with fresh Fennel, Edamame, Potatoes and Saffron.

$55

 

Halibut with Chef Karen Barnaby

February 7, 2012
7:00 pmto9:30 pm

 Chef Karen Barnaby from The Fish House in Stanley Park will recreate some of her signature halibut dishes for us tonight. You will be sufficiently inspired to make them at your house…over & over again. We will start the class off with a Pan Seared Halibut with a Burnt Orange Wasabi Glaze followed by Halibut with Corn Chardonnay butter. Next one of our personal FAVES Karen’s now famous Halibut and “Chips”, you’ve never had anything like it! And because pork makes everything better….Pancetta-Wrapped Halibut with a Smoked Tomato Vinaigrette & finally to wrap things up a spicy Indian inspired Halibut Masala. Call Heather at 1 Fish 2 Fish in Langley today www.1fish2fish.ca and place your Halibut order today, you are going to want to get cooking as soon as you get home.

 $60

 

Feature Ingredient: Citrus with Chef Garry Steel

February 8, 2012
12:00 pmto2:30 pm
7:00 pmto9:30 pm

 The California citrus season is in full swing and today, we take full advantage. Aside from Salt & Pepper, citrus might be one of the most important ingredients in a kitchen. We are positive Chef Garry’s recipes will brighten up your winter! Starting with Lime Crusted fresh Albacore tuna, followed by Asian influenced Lemon Grass Beef and for dessert the ultimate Lemon tart, with handmade lemon curd.

$55 each or 2 for $95 – mix & match the Feature Ingredient Series

 

Pho & Other Vietnamese Favorites with Chef Thaung

February 8, 2012
7:00 pmto9:30 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

Cooking for the Love of Your Life with Chef Dez

February 9, 2012
12:00 pmto2:30 pm
7:00 pmto9:30 pm

What are you serving your Sweetheart on the 14th? Chef Dez has some great ideas for you. Tonight you will learn some romantic recipes that will be sure to ignite the passion. We will start off with Pan Seared Scallops in Sage Brown Butter, then move onto Corn, Date & Goat Cheese on Greens, Rack of Lamb with Blueberry Wine Reduction and Garlic Mashed Potatoes for the main course, and then Quinoa Chocolate Cake with Vanilla Bean Ice Cream for dessert! You will have them swooning!

$55

Now You’re Cooking

February 11, 2012
10:00 amto12:30 pm

Now You’re Cooking is a new 4 part series for the intrepid gourmet with Chef Romy Prasad

Whether you are just learning to cook or if you`ve been cooking forever but need to upgrade your skills & get out of your culinary rut, this is the place for you. Chef Romy takes you through the paces and promises there will be lots to learn for EVERYONE along with great food and a few laughs.

You can sign up for just 1 class or take all 4 – mix & match the dates to suit your schedule. Individually, the classes are $59 per person but if you take all 4 the package price is $199. The knife skills class (not included in the package price) is a great place to start but not a necessary pre-requisite, you can sign up for that individually for $99 and take that prior to these for an even better foundation. These classes are designed to be semi-hands on & smaller than usual so they will be very interactive, Chef will have you rolling up your sleeves and getting in on the action. **please come to class with a sharp chef`s knife and a cutting board, they will not be provided but you can purchase them on site for 20% off regular retail the day of the class.

Now You’re Cooking – MEAT with Chef Romy Prasad

February 11, 2012
10:00 amto12:30 pm

In this class we will work with 4 different types of protein & experiment with 4 very different techniques for cooking it;

  • De-bone a whole chicken & make a classic coq au vin with mushrooms, onions and bacon
  • Sauté pork tenderloin with a Marsala Sauce
  • Grill flat iron steak with a peppercorn sauce
  • Roast Quail & serve it with a cherry reduction

$59 or all 4 for $199

Feature Ingredient: Peppercorns with Chef Garry Steel

February 11, 2012
12:00 pmto2:30 pm

Nothing is more important in a kitchen than salt & pepper – they are absolutely essential ingredients in any kind of food preparation. Today we explore Peppercorns, the fruit of the black pepper vine, cultivated for over 1000 years and once so valuable it was traded as currency. This afternoon Chef will prepare Beef and Peppercorn Pie, a Sole and Peppercorn Caesar and finally Crispy Sweet Potato, Beet and Peppercorn Latkes.

$55 each or 2 for $95 – mix & match the Feature Ingredient Series

 

Now You’re Cooking – SEAFOOD with Chef Romy Prasad

February 12, 2012
12:00 pmto2:30 pm

Today while we are cooking, Chef will talk about Fresh vs. Frozen, Wild vs. Farmed – where, when and how to buy great seafood.

  • Grilled calamari steaks with tomatoes, chillies and citrus
  • Trout cooked in parchment paper with leeks, carrots & white wine butter sauce
  • Mussel steamed with chorizo, Thai curry and fresh cilantro
  • Crusted seared tuna loin with soy ginger balsamic glaze

$59 or all 4 for $199

Feature Ingredient: Chillies with Chef Garry Steel

February 12, 2012
12:00 pmto2:30 pm

 Not just added for their intense heat, a variety of Chillies will affect the flavour of your dish. Tame the heat & experience the subtle nuances you can get working with dried or fresh chillies….today Chef Garry will take the fear out of the everyday use of chillies and teach you how to create a flavourful well balanced dish. On the menu; Chilli Crusted Wild Salmon, Crispy Pancetta and Chilli Pasta and finally a super flavourful Thai Green Chilli Curry.

$55 each or 2 for $95 – mix & match the Feature Ingredient Series

 

West Coast Asian with Chef Glen Zoteck

February 13, 2012
12:00 pmto2:30 pm
7:00 pmto9:30 pm

 We are excited to have Chef Zoteck in our kitchen to share his West Coast Asian recipes with us tonight. Glen’s incredibly flair for this type of cuisine was evident on the menu at the Red Door Pan Asian grill – tonight, he will pass along some of those great ideas so you can recreate them at home. On the menu tonight; Lamb Lettuce Cups with Minced Vegetables, Hoi Sin and Chinese Mustard. Next, Crispy Fried Shrimp – Nuoc Cham with fresh Green Papaya Slaw followed by incredibly addictive Dan Dan Noodles with Ground Pork, Chilli’s, Peanut and Scallions. And…Flat Iron Steak with Kimchi Fried Rice and Sesame Bok Choy. Plus you can have Southeast Asian food without a killer curry so how ‘bout a fragrant Green Curry Ling Cod served with a Spicy Eggplant Relish ? Yes, please! Book early, this class will fill up quickly.

 $55

 

Caramel with Pastry Chef Tina Bacon

February 15, 2012
12:00 pmto2:30 pm
7:00 pmto9:30 pm

It seems to be one of the “it” flavours and you can find it incorporated into both sweet & salty applications. In todays class Chef Tina explores it all and will show you how to use both wet and dry methods of making caramel. On the menu; Salted Caramel Pecan Bars – brown sugar shortbread topped with toasted pecans and fresh made caramel. Rich Caramel Sauce – sugar, cream, butter…so much better made at home. A family favourite – decadent Caramel Corn. Crème Caramel – a classic and not as tricky as you think and finally Praline Biscotti – we’ll begin by making candied pecans and bake them into a crisp biscotti.

 $55

Rustic Italian Soups & Crusty Bread – with Chef Dez Back by Popular Demand!

February 16, 2012
12:00 pmto2:30 pm
7:00 pmto9:30 pm

Winter is approaching quickly, so Chef Dez will show you how easy it is to create flavourful soups and crusty bread from scratch to help keep you cozy & warm. Tonight we will make Oven Roasted Tomato Soup garnished with homemade croutons, flavourful Italian Minestrone, and show you how to make Crusty Italian Bread from scratch that requires no kneading! This bread is amazing and is as beautiful as ones you would pay $5 for at a specialty bakery… and because it requires no kneading, you won’t believe how easy this is! Soup and bread will never be the same in your home again!

$55

Date Night With Chef Dez

February 17, 2012
7:00 pmto9:30 pm

Tonight`s menu is meant to add a little oooomph, to your next date night or dinner party. Perhaps things have gotten a little bland in your kitchen & it`s time to shake them up a little….this class will do the trick for sure. On the menu tonight; a tasty starter of Pear & Capicollo Antipasto followed by a first course of Pan Seared Scallops with Sage Brown Butter. For the main dish Pastry Wrapped Wild Mushroom BC Halibut, and for dessert – Amaretto Truffles with Vanilla Pastry Cream.

 $55

Fraser Valley Lunch & Learn Tour

February 18, 2012
12:00 pmto2:30 pm

Take part in the ultimate Food and Wine Tour featuring a live cooking demonstration complete with three-course tastings. Taste and learn about the best local, fresh and seasonal fare Super Natural British Columbia has to offer. Travel to the Fraser Valley to tour and taste at the Fort Wine Co., Well Seasoned; a gourmet food store, the Honeybee Centre honey farm and the renowned Domaine de Chaberton Estate Winery. Enjoy a live cooking class at Well Seasoned, a Gourmet Food Store featuring the Chef’s fresh, local and seasonal creations over a lunch to be remembered – a real foodie’s paradise!

There are 3 pick up locations located in Vancouver, Burnaby and Langley.

  • · Oakridge Centre (Safeway parking lot 45th & Cambie – 650 41st Ave W. in Vancouver)
  • · Burnaby: Brentwood (at McDonalds – 4567 Lougheed Hwy)
  • · Langley: Langley Events Centre (North End of parking lot – 7888 200 Street)

Itinerary;

9:00am – Oakridge
9:45am – Brentwood
10:30am – Langley Events Centre
11:00am – Fort Wine Co. (tour and tasting)
12:00pm – Well Seasoned (lunch over live cooking class)
2:45pm – Domaine de Chaberton (tour and tasting)
4:15pm – Honeybee Centre (tour and tasting)
5:00pm – Langley Events Centre
5:45pm – Brentwood
6:15pm – Oakridge

$89 for 1 person or $150 for two

Kids Can Bake with Jaclyn

February 18, 2012
12:00 pmto2:30 pm

Tired of the same old lunchbox treats and after school snacks? Say goodbye to packaged bakery goods and learn how to bake much tastier and healthier options. In this class we’ll be making the best homemade granola bars you’ve ever had, spectacular muffins, and cookies that will make you the envy of all of your friends. We’ll also have fun making special dips for vegetables and fruit, and perhaps a frosty smoothie to wash everything down. Come hungry!

$40  (designed for kids 7-11)

 

Now You`re Cooking – STOCKS, SOUPS & SAUCES with Chef Romy Prasad

February 19, 2012
12:00 pmto2:30 pm

A well made sauce can make a good meal great. Once you learn the basics for making homemade stocks & sauces you will have a fantastic foundation for just about anything else you want to create in your kitchen. Today we will cover;

  • Chicken, Vegetable & Fish Stocks
  • Hollandaise sauce served with grilled asparagus
  • Perfectly balanced tomato sauce with fresh pasta
  • Traditional French onion soup

$59 or all 4 for $199