| June 5, 2013 | ||
| 7:00 pm | to | 9:30 pm |
There’s a new gluten-free flour mix in town and you can make it at home! This flour blend takes a little more work as it needs to be processed through a blender but you’re going to love it. We’ll be making vanilla scented cherry scones, deliciously gooey cinnamon buns, individual chicken pot pies topped with pastry (this can be used for fruit pies too!) and chocolate cupcakes.
$55
| June 6, 2013 | ||
| 7:00 pm | to | 9:30 pm |
If you are looking for go-to-cakes & cupcakes that will become family favorites, this is the class for you. Sue will be demonstrating some classic cakes, cupcakes & frostings with a fresh & fun twist. Without a lot of fuss, we will transform these delicious moist cakes into Celebration Desserts!
$55
| June 8, 2013 | ||
| 10:00 am | to | 12:30 pm |
Gazpacho, cold soup full of fresh vegetables and herbs topped with olive oil
Warm Pemberton red potato salad, grilled octopus, calamata olives and edamame
Chicken, chorizo and shrimp Paella, sweet bell peppers and fresh peas
Strawberry flan, light pastry, vanilla custard topped with fresh strawberries
$55
| June 10, 2013 | ||
| 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
| June 10, 2013 | ||
| 7:00 pm | to | 9:30 pm |
It feels like SPRING in the kitchen!
The Langley Community Farmers Market will have JUST started and we can’t wait to get our hands on some peak of the season, fresh, local produce.
Tonight in this class Angie will demonstrate some great ways to utilize an abundance of fresh herbs… weather you grow your own or rely on the local farmers market there is nothing quite like the flavors you can create with FRESH greenery. What would pesto be without basil, or salsa sans cilantro? Whether used by the pinch or by the bunch, fresh herbs pull a recipe together by infusing the dish with unparalleled aromas and flavors. Sometimes, when the effect you seek is subtle, refined, and delicate, a hint of herbs is enough; other times, handfuls are required.
Tonight we will experiment with fresh basil, thyme, parsley, cilantro, dill and rosemary.
This is going to be fun…bring an appetite.
$55
| June 11, 2013 | ||
| 12:00 pm | to | 2:30 pm |
| 7:00 pm | to | 9:30 pm |
Pasta is a very popular meal option, but who wants to make a sauce that has to simmer for hours? Chef Dez has some great, super fast pasta dishes to share with you tonight for your busy lifestyles. Tonight we will indulge in classic Italian Linguine Puttanesca, delicious Pesto Cream Sauce on pasta with grilled chicken, and Pasta Fresca d’Estate (Italian for Fresh Summer Pasta). If you love pasta, you need to be here!
$55
| June 11, 2013 | ||
| 12:00 pm | to | 2:30 pm |
| 7:00 pm | to | 9:30 pm |
Fresh Farmers Market greens, local cheese and some great bread can make for a simple and delicious summer supper. Tonight Chef Chris raises the salad bar a little….starting off with Citrus & Chick Pea Salad,= followed by a Red Cabbage Synergistic Summer Slaw and then, Spring Greens with Goat Cheese, Toasted Pecans and a sweet & sour Rosehip Vinaigrette. Next a Tomato & Basil salad with a Rosemary Balsamic Reduction and…after all that salad we will finish off with something a little sweet – Lemon Angel Cake with Stewed Summer Strawberries and whipped cream.
$55
| June 12, 2013 | ||
| 7:00 pm | to | 9:30 pm |
We’re going meatless tonight but elevating the flavors and the spice. Whether you are entertaining or just looking for a new way to add more veggies into your meal plans, these tasty recipes will give you plenty of inspiration. Join us tonight as Nina teaches you how to balance those spices perfectly in an Eggplant Bartha served with fresh baked Pita Chips. For a main course Masoor Daal (lentils) served with fresh Roti (Indian flat bread), Saag Paneer (spinach & cheese) and fragrant Basmati Rice with fresh Raita. And just to sweeten things up a little – the perfect accompaniment, a fresh Mango Lassi.
$55
| June 13, 2013 | ||
| 7:00 pm | to | 9:30 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, Chillis, Peanut and Scallions. And…Flat Iron Steak with Kim Chee 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
| June 15, 2013 | ||
| 10:00 am | to | 12:30 pm |
Duck is one of those things that seem to intimidate people & something they don’t prepare often at home. Well, tonight Chef Romy will bring it all into reach with a few great recipes that makes cooking duck at home something you are going to want to do often! Starting with an appetizer of Duck Confit Pizza With Caramelized Onions, Oven Dried Tomatoes and Goats Cheese. Next, Grilled 5 Spice Duck Breast Salad with Organic Greens, Apples & Pomegranate vinaigrette. For a main; Whole Roasted Duck Marinated with lemon grass, limes and chilies, served over steamed rice. And for dessert – Duck Egg Cream Carmel.
$55
| June 17, 2013 | ||
| 7:00 pm | to | 9:30 pm |
Please help us welcome Heather Cameron, author and owner of the Missing Goat Farm into our kitchen for this tasty event
Heather Cameron always dreamed of owning a farm, in this brand new book she shares her favorite tried-and-tested recipes. These wholesome and delicious recipes, organized by season, take their inspiration from traditional farm favorites, such as waffles, blueberry pie, almond butter and cheese crackers, all with a healthy twist. Farm Fresh Recipes from the Missing Goat Farm celebrates the land by using homegrown flavorful ingredients taken directly from fields to table, using skills which have recently surged in popularity. These recipes showcase her passion for creating healthy, tasty and satisfying dishes. Here you will find recipes to suit all occasions, from picnics to enjoy in the height of summer to warming dishes to ward off winter chills, from springtime delights that celebrate the return of fresh produce to suggestions for making the most of an abundant autumnal harvest. There are recipes that have been handed down through the generations and new twists on old classics. Whether you grow your own fruits and vegetables or enjoy buying seasonal, local produce from farmers’ markets and roadside stands, Farm Fresh Recipes from the Missing Goat Farm is sure to include ideas to inspire and dishes that will soon become your own family favorites.
$50 includes a copy of “Farm Fresh Recipes from the Missing Goat Farm
| June 18, 2013 | ||
| 7:00 pm | to | 9:30 pm |
Appetizers are designed to whet the appetite and complement the flavors & textures of the meal to follow. Join us for a fun and relaxing evening as Sue demonstrates some of her favourites party starters.
Sue’s Signature Cocktail
Potato Latkes with Sour Cream& Smoked Salmon
Chicken & Artichoke Fritters with Mango & Strawberry Salsa
Flamed Pernod Prawns with Baguette Toast
Chinese Take-out Spicy Orange Beef
$55
| June 19, 2013 | ||
| 7:00 pm | to | 9:30 pm |
Serving small plates is a great way to entertain. As the days get longer, the nights get warmer its perfect patio food!
Pea & Fava bean bruchetta, fresh mint and foccacia toasts
Lamb sausage meat balls, braised tomatoes and peppers
Arancini balls, pecorino cheese, truffle oil
Seared Tuna, creamy lentils, soy ginger glaze
Braised Beef short ribs, red wine, seasonal vegetables
Earl gray tea infused chocolate truffles
$55
| June 22, 2013 | ||
| 10:00 am | to | 12:30 pm |
This 2 part workshop with Chef Romy will get you motivated to grill all Summer long! You don’t have to take both classes but it’s going to be a great time and will provide you with some great grilling skills! This class will be in and outside. On the menu today;
$55 each or both parts for $95.00
| June 23, 2013 | ||
| 12:00 pm | to | 2:30 pm |
Today, we add to what we learned yesterday! We can’t think of a way we would rather spend our Sunday ! On the menu today;
$55 each or both parts for $95.00
| June 23, 2013 | ||
| 11:30 am | to | 2:00 pm |
This is an off-site class. We are taking this class to Stuffer’s Supply – they are THE sausage making experts and when we want a job done right, we always call the experts!
Students will meet at Stuffers before 11 am. 22958 Fraser Highway Langley (just east of the Langley Memorial Hospital on the south side of the street)
Making Great Sausages – Sausage 101
Reno DeGianni brings years of experience and knowledge from traditional “Old World” methods of Italian sausage making. With his guidance, some assistance from Georgia DeGianni and the students’ participation, this class is meant to capture the basic aspects of sausage making. With the help of Carlo Bonetti, the BEST Italian butcher we know we will learn to choose the best cuts of meat, to grind, mix and stuff just like the pros.
Many topics will be covered, including the use of appropriate techniques, combining the perfect ingredients, and the importance of maintaining a high level of cleanliness. Learn how to masterfully prepare your own handmade fresh sausages. The procedures and techniques for making a variety of sausage types will be covered, including specifics on:
As well, we will be demonstrating and discussing the equipment required for making sausage, such as the sausage stuffers & meat grinders. Upon completion, you will have practical sausage production knowledge and a basic competency in the professional techniques on how to make three to four varieties of sausage along with some great ideas for cooking them!
This is a hands on class, teaching you practical techniques you will use again & again at home. We can’t think of a better way to spend a Sunday than exchanging experiences with some fellow sausage enthusiasts and we hope you will join us. Oh and come hungry!
Class is co-sponsored by Bonetti Meats. Your finished product is only as good as what goes into it….you will get a great understanding in this class of WHY it’s so important to KNOW your butcher. 
$80 per person
| June 24, 2013 | ||
| 7:00 pm | to | 9:30 pm |
The brand new book focuses on 6 power food groups: seeds, grains, nuts, legumes, fruits and vegetables. While there is no meat in the book, Adam is not a vegetarian and doesn’t advocate cutting meat completely out of one’s diet. The point of the recipes in the book is to show how versatile these living foods can be so we can get more of them into our regular eating habits.
As a living food champion, international speaker and chef, Adam Hart brings abundant energy to everything he does. Born in Toronto, Canada, Adam did not always live the healthy lifestyle. Having graduated with a degree in Sociology and a diploma for International Business Management, Adam quickly found himself suffering with depression and anxiety attacks upon entering the workface. Adam’s poor health led to weight gain, food allergies, asthma, and high cholesterol until finally he was diagnosed as pre-diabetic. In 2001 Adam moved to British Columbia, Canada to pursue a passion for mountaineering and quickly discovered an ability to heal himself through being in nature and eating healthier foods. After two years training to become a mountain guide Adam realized he had a passion for sharing his food discoveries and founded the Power of Food in 2003, a health and wellness company. Adam is a highly sought after keynote speaker on the benefits of eating a healthier diet without giving up the foods you love.
Mooove Over Mooo Milk – recipe for making your own almond milk
Pistachio Mango Salsa
Quinoa Greek Salad
Lentil Shepherd’s Pie
Ultimate Chocolate Mousse
$50 includes a copy of “The Power of Food”
| June 25, 2013 | ||
| 7:00 pm | to | 9:30 pm |
Whether you are cooking for a crowd or looking to improve your skills for regular meals we’ve got
something for everyone in this class. Starting with Grilled Pizza with
Portobello Mushrooms, Pesto, Goat Cheese and Peppers followed by perfect Cedar
Planked BBQ Salmon with Maple Glaze. Next, Korean Style Bbq Short Ribs with
Balsamic Grilled Summer Vegetables and for dessert Grilled Pineapple with Mascarpone and Dulce De Leche
. *this class is outdoors, please bring a sweater or jacket
$55
| June 27, 2013 | ||
| 12:00 pm | to | 2:30 pm |
| 7:00 pm | to | 9:30 pm |
Summer is the outdoor entertaining season and it is finally here! If you are looking for some great BBQ recipes, then you’ve come to the right place. Chef Dez will be demonstrating and serving the following tasty recipes: First we will start off with Fire Roasted Corn & Black Bean Salsa served with tortilla chips as an appetizer. Then we will move onto Grilled Vegetable Salad with Blueberry Vinaigrette, delicious Grilled Cinnamon Pork Tenderloin with Pinot Gris Applesauce for the main course, and for dessert… grilled seasonal fruit with Vanilla Ice Cream. The relationship between you and your BBQ will never be the same again.
$55
| June 28, 2013 | ||
| 7:00 pm | to | 9:30 pm |
Tonight Chef Karen takes us outside to the BBQ where we will cook up a storm. A perfectly cooked Steak Salad with Potatoes, Asparagus and Blue Cheese. Tandoori Grilled Prawns with fresh Cucumber Raita and Rice. Fish wrapped in Banana Leaves and cooked on the grill with Mango Coconut Chutney and Butter Pecan Sauced Grilled Salmon. A delicious menu that will inspire you to invite people over tomorrow to show off! *this class is outdoors, please bring a sweater
$65
#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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