| March 15, 2012 | ||
| 12:00 pm | to | 2:30 pm |
| 7:00 pm | to | 9:30 pm |
Let’s get wokking with Chef Dez. Stir fry’s are a great meal time option because they are quick and usually chocked full of vegetables! Tonight Chef Dez will rekindle your passion for wok cooking with these incredible recipes: Classic Beef & Broccoli, mouth watering Spicy ‘Peach & Heat’ Pork on rice, and a delicious Chicken Shanghai Chow Mein.
$55
| March 17, 2012 | ||
| 12:00 pm | to | 2:30 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.
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
| March 17, 2012 | ||
| 10:00 am | to | 12:30 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;
$59 or all 4 for $199
| March 18, 2012 | ||
| 12:00 pm | to | 2:30 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.
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
| March 18, 2012 | ||
| 12:00 pm | to | 2:30 pm |
An ancient grain first used by the Incas. Quinoa has a high protein level and essential amino acids. Create a selection of salads and entre dishes using this ancient and diverse grain. You will be inspired to replace traditional forms of protein in your diet as well as supplement what you’re already doing with some of these great recipes; Starting off with a California Salad followed by a super flavourful Curried Quinoa and finally a middle eastern Quinoa Tabbouleh.
$55
| March 20, 2012 | ||
| 7:00 pm | to | 9:30 pm |
Are you…..Curious about making your own cheese at home? Curious about how cheese is made & what makes is great, blue, soft of hard ? or maybe you are a cheese lover, wanting to learn more from an expert ? Well tonight we are thrilled to welcome Debra to Well Seasoned from Farm House Natural Cheese to our kitchen. The Farm House Natural Cheeses is part of a small family dairy farm in Agassiz, BC. Surrounded by stunning mountain scenery, happy cows graze the fields to produce the rich fresh milk used for the cheeses made in their on-farm facility. The whole family is involved in the work on the farm, from daily milking and barn chores, hay-making and field work, to cheese-making. The head cheese-maker, Debra Amrein-Boyes, is one of only twelve persons in western Canada and US who has been inducted into the prestigious French Cheese Guild, the “Guilde des Fromagers Confrerie de Saint-Uguzon”, which recognizes those who protect and continue the tradition of cheese-making around the world. Tonight, we will talk all about the background & history of cheese making, the various processes, Debra will introduce you to the different cheese “families” and some of the tricks & tools of her trade. She will talk about the methods and recipes in her fantastic book, written for home cheese-makers, 200 Easy Homemade Cheeses recipes-From Cheddar and Brie to Butter and Yogurt. If you have ever wished to try your hand at home cheese-making, this is the book & the class for you! Bring your questions and get ready to taste some of the best cheese made in BC.
$55
| March 21, 2012 | ||
| 7:00 pm | to | 9:30 pm |
Tonight’s class is full of seafood inspiration; whether you are entertaining or just looking to mix up your weeknight suppers, there is something in this class for everyone that loves prawns & scallops. On the menu; Fresh Prawn Salad Rolls with Sweet & Sour Dipping Sauce, Chipotle Glazed Prawns with Pumpkin Seed Cilantro Sauce, Prawns with `Lobster` Sauce, Karen`s famous Pad Thai and finally Pan Seared Scallops with a Burnt Orange Wasabi Glaze. This class will fill quickly – call us today to reserve your spot.
$60
| March 22, 2012 | ||
| 7:00 pm | to | 9:30 pm |
Tonight Chef Thaung will take us on a tour through Thailand – we will learn about the basic Thai ingredients and techniques while he prepares some classic Thai dishes like – Green Papaya Salad with Dried shrimp. Hot & Sour Spicy Prawn Soup, Stir Fry Rice Noodle with Chicken (Pad Thai), Thai Coconut Rice, Green Beef Curry with Eggplant, Spicy Stir Fry Pork with Green Beans, Taro and Banana with Palm Sugar and Coconut dessert. This is going to be great – do not miss out.
$55
| March 24, 2012 | ||
| 10:00 am | to | 12:30 pm |
We`re not just talking side dishes, the recipes & techniques covered in this class are versatile and will give you plenty of great ideas so you have the skills & confidence to make these recipes your own and start to experiment with your own flavour profiles.
$59 or all 4 for $199
| March 26, 2012 | ||
| 7:00 pm | to | 9:30 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 as well.
$55
| March 27, 2012 | ||
| 7:00 pm | to | 9:30 pm |
Today Sunanda will cook 4 dishes from 4 different provinces of India. Indian culture varies a great deal from Province to Province including food, clothing, dialect and even the features of the people. On the menu tonight; Spicy French toast with mint and yoghurt chutney ( common in most parts of India), Mixed beans with asafetida ( from Punjab), Mixed vegetables with fresh coconut and white poppy seeds ( from Bengal) and Pork Vindaloo (from Goa).
$55
| March 27, 2012 | ||
| 12:00 pm | to | 2:30 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
| March 28, 2012 | ||
| 7:00 pm | to | 9:30 pm |
In this sous vide class, Chef Alex will go over the basics of sous vide cookery; equipment, proper sanitation, basic principles and techniques, cooking temperatures/times and simple, yet elegant applications. Come armed with all your sous vide questions and Chef will clarify all your issues and concerns.
Egg, Mushroom and Toast – 63 degree egg, roasted and truffled mushrooms, roquette salad
Sous Vide Chicken Breast – A tasting of root vegetables en sous vide, tarragon and dijon cream
Sous Vide Anjou Pear – Fourme D’Ambert, spiced Port and pear reduction, radish and parsley salad, crostini
$55
| March 28, 2012 | ||
| 12:00 pm | to | 2:30 pm |
| 7:00 pm | to | 9:30 pm |
Vancouver is leading the world in the sustainability of seafood. In this class we will cook with sustainable ocean-wise seafood from our very good friends at 1 Fish 2 Fish right here in Langley www.1fish2fish.ca . On the menu for today’s class is a Spicy Snapper, Scallops perfectly cooked in a Lemon Grass Cream and finally Chef Garry’s version of Alaskan Cod and Chips. Bring a friend and your appetite, we’re going to have a great time.
$55
| March 29, 2012 | ||
| 12:00 pm | to | 2:30 pm |
| 7:00 pm | to | 9:30 pm |
Tonight join us as Chef Glen takes you through the preparation of some fantastic Asian fusion recipes. You will change the way you think about making dinner….
Starting with Lamb lettuce cups with Minced vegetables, Hoisin & Chinese mustard. Crispy fried Shrimp with a green papaya slaw, Spicy Dan Dan noodles with ground pork with chilli, peanuts & fresh scallions. Flat iron steak with kim chee fried rice and sesame bok choy and finally Green Curry Ling Cod with Spicy eggplant relish.
$55
| March 31, 2012 | ||
| 12:00 pm | to | 2:30 pm |
North African Tagine harkens back to a one-pot one meal concept. Tagines are full of flavour and diverse in this complexity of flavour. In this class, you will learn how to make a traditional Chicken and Lamb tagines, as well as how to re-purpose your leftover’s into a fabulous Tagine. Bring a friend to travel along the silk road of flavours.
$55
| March 31, 2012 | ||
| 12:00 pm | to | 2:30 pm |
It can be overwhelming at first but you don’t have to give up on baking just because your family needs to live gluten-free. Chef Tina will get you started with some great tips and recipes to make the transition easier. Make your own White Sandwich Bread that’s perfect for lunch boxes, a Crusty Artisan Loaf that’s great with soup or salad, Chewy Chocolate Chip Cookies, Muffins that can be changed up to use seasonal fruit & a decadent Flourless Chocolate Cake. *please be advised, our kitchen is not an exclusively wheat free/gluten free environment and although we are not working with it in this class, our kitchen and all of its equipment is in constant contact with it.
$55
#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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