| Well Seasoned 2010 MARCH • CLASS CALENDAR [ + ] Print this Page |
Cook Like A Chef !! • 4 Part Basic Culinary Skills Series 3 March 20th – Knife Skills Series 3 March 27th – Poultry Basics Series 3 April 10th – Seafood Basics Series 3 April 17th – Sauces & Stocks |
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Back by popular demand • Food Network Chef and host of The Main Chef Anthony Sedlak is coming back with a brand new menu Join us for another great evening with Chef Anthony Sedlak in the Well Seasoned kitchen as we explore even more great recipes from Anthony’s hit TV show and bestselling cookbook The Main. On the menu tonight Classic French Onion Soup, Broiled Arctic Char with Olive Oil Pomme Purée and a Lobster & Caper Buerre Noisette. For dessert a fantastic Sticky Toffee Pudding. Book now, this one will sell out quickly. |
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Cooking with Booze • and Chef Dez Do you want to do something different for St. Patrick’s Day this year? How about hosting a dinner focused on Irish Food? Come join Chef Dez in this salute to the Irish as we explore Irish cooking with a glass of Guinness beer and Dez’s twist on the following Irish recipes: classic Dublin Coddle, Colcannon with a Guinness Cream Reduction, and Irish Soda Bread – an Irish staple for any meal. |
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Indian Favourites • with Chef Sunanda Banham
This menu was written especially for you – meant to satisfy your craving for delicious Indian food at home. Tonight Chef Sunanda takes us through the recipes for some of our most favorite dishes starting with an appetizer of crispy Chicken Pakora with Chutney, Split Chickpeas with Raisins and Coconut. Radish and Potato Bhaji followed by a main course of Sunanda’s signature Butter Chicken & fresh Roti to mop up all the sauce. |
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Simply Impressive Desserts • with Pastry Chef Tina Bacon You’re having a dinner party and are dreading the dessert and possibly so is your company . You serve the same stuff every time and frankly it’s getting kind of boring. Well tonight Chef Tina shows you how some simple preparations and a little planning can go along way to change up your routine. Create a signature Crème Brulee, once you have a good foundation you can create a million variations that will bring them back for more every single time. Individual Dacquoise – fancy schmancy rounds of nut meringue layered with a variety of delicious fillings, Super Extravagant Brownie Torte with Chocolate Ganache & Raspberry Coulis. Finally Apple Tartlet’s made with store bought all-butter puff pastry – the ultimate in convenience. |
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Tapas • With Chef Rebecca Troelstra
Tapas – a great way to entertain...Spanish Style Appetizers or Small Plates = delicious. Chef Rebecca spent time as a youngster living in Spain with her family, these are some of her favourite recipes from that part of the world. Join us tonight as we explore the flavours of Spain. On the menu; Eggplant Dip, Ham Wrapped Potatoes, Garlic Tomatoes, Lemon Lamb Skewers, Cod and Caper Croquettes, Scallops in Saffron Sauce. |
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Pho & Other Vietnamese Favourites • with Chef Thaung Yan 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! |
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The South Comes North • with BBQ chef Brian Misko Tonight Brian will regale us with tales from his journey to the BBQ mother land last fall and will recreate some of the awesome recipes he enjoyed on his trip and has perfected since his return. On the menu tonight is Southern Fried Skillet Chicken, from scratch served with Extra Cheesy, Mac n Cheese. Followed by Southern Oven “Fried” Fish with a side of Baked Apples and just because he can, he us going to top it all off with Chocolate Pecan Pie. Come on down and bring your appetite, we are going to have a ton of fun. |
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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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Pasta, Risotto & Gnocchi • with Chef Romy Prasad Shake off that Olympic hangover with some delicious food. Weather you are entertaining or just trying to raise the bar for your regular weeknight suppers, tonights class is loaded with great ideas and culinary inspiration. On the menu tonight; Garganelli Pasta with Smoked Chicken, Mushrooms, Thyme, Chillies and Goat Cheese. Next up Baked Penne with Spicy Sausage, Eggplant, Smoked Gouda and Red Wine followed by hand rolled Gnocchi with Green Cabbage, Bacon, Mozzarella and Brown Butter Sauce (mmmmmmm bacon) and finally Dungeness Crab Risotto with fresh Tarragon, Parmesan and a Spicy Carrot Reduction. |
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Cooking with Booze • and Chef Dez AGAIN! Part 1 is not a prerequisite, but both classes will open your eyes, and your taste buds, to the complex flavor Guinness beer can add to a variety of recipes – even if you don’t like to drink Guinness, you will love these dishes! Tonight Chef Dez salutes the Irish as we explore Irish cooking with a glass of Guinness beer and Dez’s twist on the following classic Irish recipes: Guinness Shepherd’s Pie, Guinness Beef Stew and a Chipotle & Guinness Pasta dish to die for! |
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Duck & Other Great Ingredients from the Valley •with Chef Maryse Taggart So many people tell us that they don’t cook duck at home because it is super intimidating…they don’t know how to cut it, cook it or serve it. We are so lucky to live here in the Fraser Valley where we have access to incredible, fresh duck all year long. Tonight Chef Maryse will demonstrate how to butcher a whole duck, how to roast the bones to make delicious stocks and sauces, how to sear the breasts and confit the legs. She will served the perfectly cooked duck meat with some Braised Swiss Chard, Marinated Beet Salad with McClellan Creek Goat Cheese, and fresh Lavender Ice Cream made with Lavender from our friends at Full Bloom Farm. |
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Luscious Lemon • with Pastry Chef Tina Bacon Spring is in the air and a great way to brighten anyone’s day is with a fresh squeeze! Tonight is all about delicious desserts for the lemon fanatic in your life. Chef Tina will introduce you to a fantastic Shaker Lemon Pie made with the whole lemon, baked in a flaky crust. A Glazed Lemon Lavender Pound Cake, Lemon Blush Bars, Lemon Poppy Seed Cream Scones perfect for breakfast and of course the freshest Lemon Sherbet you have ever tasted. It’s going to be a fantastic class and there isn’t an orange in site !! |
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Hot Night in Madrid – Tapas Y Vino • with Wine Educator & Expert John Gerum Beat the grey sky afternoon blues and join us for a sunny trip to Spain to discover great wine and amazing tapas. Authentic tapas such as chorizo, Manchego cheese, tortilla Espanola, and spicy garlic prawns will be sampled. Sparkling cava and wines from various top quality regions will be matched to these authentic regional specialties. Guaranteed to heat up your taste buds all the way from España soleada. |
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What do I do with this stuff? Part 2 • with Chef Angie Quaale, owner of Well Seasoned The first class was delicious, now let’s see what we can get up to....There are so many delicious products at Well Seasoned, customers often say they wished they could take home one of each just to experiment. Well, before any of these great products make it onto the shelves, Angie and the team get to take them home to play, create and experiment – if we don’t love it we don’t sell it. Tonight we will introduce you to some of our favourite products and show you how to transform them into delicious recipes for your friends and family. On the menu tonight – Truffle Buttered Popcorn for snacking while we get started with Fragrant Chilli Sweet Potato Hash with Pork, Poached Eggs and the quickest Hollandaise in the world, Pan Seared Steak with Vista D’oro infused Demi Glaze and Garlic Box Mashed Potatoes. For dessert a delicious iLove Olive Oil Cake with Strained Lemon Scented Yogurt. Participants in this class will leave with a couple of take home treats so they can re-created the recipes at home. |
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Easter Dinner •with Chef Rebecca Troelstra Not looking forward to the same old, same old Easter dinner? You can’t imagine sitting down to another plate of overcooked sage stuffing and dry turkey? Well, tonight is the night Chef Rebecca takes a fresh approach to Easter meal planning. Just like at home, when the cooking is done we will all enjoy a family style meat at the end of the class but don’t worry, you won’t have to do any dishes. The menu for this class features a perfect start with a Poached Pear Salad, Spiced Yams with Sugared Pecans, Potatoes Dauphinois, the Best Brussel Sprouts ever and of course – the Turkey de-boned and re-stuffed with a Cranberry-Pine Nut stuffing. Even the Easter bunny is going to want an invite! |
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Chinese Basics • with Chef Thaung Yan Tonight Chef Thaung recreates some of your favourite dishes guaranteed to be way better than take out. On the menu tonight is fresh made Wonton Noodle Soup with Chicken and Veggie Wontons, Shrimp Pork & Vegetable Egg Rolls, Pork & Chicken Veggie Chow Mein, Sweet & Sour Pork with Root Vegetables, Cashew Chicken & Asparagus Stir Fry, Fried Cod with Spicy Black Bean Sauce, Shrimp Fried Rice and for dessert a refreshing Chinese Fruit Cocktail with Red Beans & Barley. |
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Weekend Breakfasts • with Chef Dez Since everyone always looks forward to their weekends, what better way is there to start the day than with a great breakfast? Chef Dez will make your first meal of the come alive with these mouthwatering recipes: Monte Cristo Bread Pudding, Roasted Pepper Eggs Benedict, the best Mushroom Omelet, and for breakfast on the run a healthy Oatmeal Breakfast Bar suitable for freezing to get you through your weekdays too! |
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French Classics • with Chef Romy Prasad Picture yourself at a fantastic little bistro in the south of France, the weather is amazing, the wine is abundant and the Chef just keeps sending out one fantastic dish after another. Well, you can re-create that experience in your own home – tonight Chef Romy will give you a crash course in French Classics starting with a fabulous first course of French Onion Soup followed by Duck Breast Salad with Grilled Mushrooms, Mixed Greens and Diablo Sauce. Next, Grilled Tuna with Tomatoes, Garlic, Chillies, Lemon and Olive Oil followed by a hearty Beef Stew with Seasonal Vegetables and Red Wine. For dessert a rich Chocolate Lava Cake. Bon Appétit. ! |
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Crab • with Chef Karen Barnaby, Executive Chef at The Fish House in Stanley Park These tasty crustaceans can certainly be a little intimidating. Tonight Chef Karen Barnaby will give you a ton of great tip, tricks and secrets to cooking crab and using it as an ingredient on a more regular basis. On the menu tonight is Crab and Corn Chowder, Crab and Spinach Salad with Soy-Onion Aioli followed by Asiago & Angel Hair Pasta Crab Cakes and a Herb and Parmesan Oven Roasted Dungeness Crab. Don’t forget about the grand finale of Alaskan King Crab with Grand Marnier Butter. Delish. |
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“Heartfelt” Culinary Arts • with Chef Georgia Morley If you’ve suffered any heart problems or are looking at prevention, this is the class for you. In this class we’ll lower the fat, salt and sugar & raise the bar on flavour. We’ll braise Chicken in Plum Tomatoes and Fennel, we will poach Cod in Miso with Brown Rice Pilaf and Steamed Greens. Delight in a Pasta with a Creamy Pesto and Grilled Vegetables and finish it off with a simple Chocolate Dessert that won’t have you missing a bit of that old high fat, no good food! Let’s relish in keeping our hearts smart!! |
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OTHER EVENTS The Well Seasoned kitchen is available for private parties! Class Registration & Cancellation: |
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