| Well Seasoned 2010 FEBRUARY • CLASS CALENDAR [ + ] Print this Page |
Cook Like A Chef !! • 4 Part Basic Culinary Skills
Series 2 February 20th – Knife Skills Series 2 February 27th - Poultry Basics Series 2 March 6th – Seafood Basics Series 2 March 13th – Sauces & Stocks |
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Hearty Winter Fare • Chef Dana Reinhardt These recipes will keep you warm all winter… Chef Dana’s soul satisfying Winter Minestrone with Beans and Pasta. Portuguese Kale and Chorizo Soup, filling and spicy! Classic French Beef au Daube, braised with red wine...a classic winter warmer. And last but not least an inspired Mexican Stew with Black Beans and Chicken, tasty twists on a winter stew. |
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Moroccan •with Chef Karen Barnaby Executive Chef- The Fish House in Stanley Park
From the spice markets in Marrakech comes Chef Karen Barnaby’s inspirations for tonight’s class. The warm scents of cardamom, cumin, cinnamon and saffron will fill the kitchen as Chef Karen creates a delicious menu of Carrot Salad with Sweet Spices, Moroccan Lamb Chops with Harissa, Sablefish Baked with Charmoula and a fantastic Chicken Tagine with Cous Cous. And finally, for dessert we will have an unforgettable Saffron and Cardamom Crème Brulee. |
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Treats for your Sweets • with Pastry Chef Tina Bacon Just in time for Valentine’s Day Chef Tina creates some deliciously decadent Chocolate desserts. Whether you are packing treats for the kids’ lunch or creating a romantic dinner for 2 you are going to appreciate all the recipes from today. Starting with Mudslide Cookies that really are more like a brownie soufflé than a cookie. White Chocolate Coffee Tart with a crisp crust and smooth ganache topped with coffee whipped cream. Milk Chocolate Pots de Crème - smooth, silky custard that you will not want to share. Perfect Double Chocolate Cupcakes with Ganache and just for fun a Thick, Rich Hot Chocolate - For a change, actually made with chocolate :). |
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STEWP – Stew meets Soup! • With Chef Rebecca Troelstra
Comfort food is king in this class as Chef Rebecca introduces us to some of her favorites and new versions of some classic favorites. These recipes will warm you to the core….First up is a delicious dinner party worthy Roasted Pear and Sweet Potato Soup with Salted Pear Chips followed by and Incredible West Coast Oyster Stew. For the perfect weeknight supper, Chef Rebecca’s Classic Minestrone and of course a stick to your ribs Guinness Irish Beef Stew. Bring an appetite and a friend; this is going to be great. |
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Valentines Dinner for 2 & with Chef Dez What are you serving your Sweetheart on the 14th? Chef Dez has some great ideas for you. Tonight you will learn some romantic recipes from his new book 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 Black Forest Tiramisu for dessert! You will have them swooning! |
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Better Than Take Out • with Chef Sunanda Banham 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, |
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Thai Basics • with Chef Thaung Yan 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. |
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The Root of the Matter • with Chef Rebecca Troelstra You definitely know it is the middle of winter when the grocery store shelves lined with amazing root veggies and as tempting as they are, we need to avoid those imported strawberries; you know they are just going to taste like cardboard. Pick up those root veggies and change things up a bit, they really are delicious and we are going to show you how to get them there….starting with a Glazed Root Vegetable Medley delicious served hot or as a salad, A sweet savory Parsnip and Apple Soup sure to shake the winter blah’s. Next up are Sweet Potato Fries with Paprika Aioli for dipping. The main event is Roasted Duck Breast over a Root Vegetable Ragout with an Apple Cider Sauce. Your veggies will never be the same. |
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Winter Comfort • with Chef Dez Unfortunately, winter is not over yet and what better time is there to enjoy comforting food to make you feel all warm & cozy inside. Tonight Chef Dez will demonstrate the following comfort food recipes: War Udon Noodle Soup, Spanish Paella, and Mussels in Red Wine & Garlic and a Crustiest loaf of Italian Bread that you have ever made out of your home oven that requires no kneading! Pull up a chair and get comfy you are going to love all of these new recipes. |
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A Perfect Square • with Pastry Chef Tina Bacon Tonight we kick those winter blues to the curb with dessert! Tonight Chef Tina will introduce you to some Life Changing Decadent Brownies, Tina’s Date Squares with a Twist …gone are the days of the cardboard like date squares. Apricot Coconut Bars - the best apricot bars you've tasted and to brighten your day Key Lime Bars loaded with pucker-up yumminess and because she can Raspberry Streusel Bars. Things are going to get a lot more interesting at your house ! |
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Sushi Basics • with Chef Ky 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. |
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Great Greek • with Chef Dez 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! |
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Sauce •with Chef Karen Barnaby Executive Chef at The Fish House in Stanley Park An incredible sauce can really make all the difference...think about – what would turkey dinner be without gravy, eggs Benny without hollandaise, steak without peppercorn sauce. Tonight Chef Karen Barnaby takes your sauce making skills to a whole new level. She will teach you some of the basics and give you the skills to change them up a bit to create some beautiful meals at home where the sauce enhances everything else on the plate. Tonight we will learn all about Hollandaise, Béarnaise, Beurre Blanc, and the Perfect Green Peppercorn Sauce and of course Crème Anglaise for dessert. Chef Karen will create all of these sauces and serve them as part of a dish for “tasting purposes” - see you there! |
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Party Like a Pro • with Chef Maryse Taggart Hosting dinner parties can be a little challenging for some people…well, tonight Chef Maryse teaches you some simple techniques that will have you turning out restaurant quality food for your next soire. On the menu tonight is a delicious appetizer of Pan Seared Diver Scallops with Bacon & Sweet Potato Ragout. From there we move on to a perfectly roasted Beef Tenderloin served with Chive Potato Cakes & oven Roasted Vegetables as the main. Don’t forget dessert…a super Sticky Toffee Pudding with Warm Caramel Drizzle. You’ll me taking reservations before you know it! |
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More Great Thai • with Chef Thaung Yan You’ve taken Chef Thaung‘s Thai Basic Class, mastered all of those recipes and now you are ready for the next step. Well here it is – this is going to be a great class so come hungry and bring a pen you won’t want to miss a single thing… On the menu tonight is Vegetable Fritters with Sweet & Sour Tamarind Sauce, Tom Kha Kai Spicy Creamy Chicken Soup , Green Mango Salad with Crunchy Fried Fish, Thai Beef Green curry with Bamboo Shoots, Southern Thai Style Braised Chicken with Steamed Jasmine Rice and for dessert, Blue Sapphire & Red Ruby Desert Drink. |
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Absolute Beginner Wine Workshop • with Wine Expert & Educator John Gerum What would be a savvy approach to learning about wine? After tasting 4 wines along with 4 gourmet cheeses and learning the basics, you will exit the class with more confidence on how to taste, evaluate and talk about wine, and wine and food pairing. Whether you are looking for a quick introduction to tell Pinot Noir apart from Cabernet Sauvignon, or if you are planning to travel to wine country this year, this is the perfect way to get started! |
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Simply MORE Indian • with Chef & Best Selling Author Tahera Rawjit Well Seasoned is thrilled to welcome back Chef & Author Tahera Rawjit for another delicious Indian feast. Today we will visit a Mogul restaurant as Tahera shares her secrets for subtle spicing, blending flavors in bold layers and stirring in a little creativity. She will divulge practical tips and demystify the intrigue of these famous Indian dishes. Alu Gobi Masala (curried potatoes and cauliflower), Yogurt Parathas (flatbread), Daal Curry (lentils), Rice with Lime and Sheesh Kebabs with Tomato Gravy...all this while you enjoy a Fresh Mango Lassi. *participants will receive a copy of the book Simply Indian. |
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OTHER EVENTS The Well Seasoned kitchen is available for private parties! Class Registration & Cancellation: |
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