The Well Seasoned website is designed to help you quickly find cooking classes and local foodie events. Our site features are updated regularly and we’re very active on Twitter and Facebook. Angie also keeps her blog up to date, so for a less formal foodie affair, check out the Well Seasoned blog.  We hope you find what you’re looking for while you’re on the site. If you enjoy your experience or are having a hard time, consider taking our 10 minute customer survey.

Looking to shop online? Well Seasoned can help you design a gift basket for just about any occasion. Check our our online store to see what we have available. If you’re looking for a more customized order, give us a call at 604-530-1518 or contact us and we’ll get in touch with you.

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

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

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

$55.00

In this class, Chef Alex will discuss halibut, our love for this white fleshed, local and sustainable delicacy. Some background information on halibut will be discussed and topics like “Fresh” halibut, day boat halibut, the halibut season, frozen halibut, sustainability and halibut butchery will be discussed. On the menu; Dayboat Halibut Crudo: Lemon zest, crispy capers, chives, warm lemon oil

Pan Roasted Halibut: Ragout of double smoked bacon, mixed mushrooms and spring peas, pinot noir beurre rouge

Sous Vide Halibut: Ratatouille, vanilla bean beurre blanc

 $60

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.

 $55

The Fish House in Stanley Park is a Vancouver Institution and Chef Barnaby has been running the kitchen & developing recipes there for a very long time. Her creativity in the kitchen is what continues to draw people back to the restaurant for special occasions, entertaining visitors or just to satisfy their craving for some of the very best West Coast seafood available. On the menu tonight Karen will share her recipe for Fresh Crab Cakes with Angel Hair Pasta, Seared Ahi Tuna with Diane Sauce, the Fish House’s Famous Clam Chowder and the very best Prawn Pad Thai you will ever have. And just because she can, Chef Karen will show you how to make a killer Chocolate Lava Cake with Espresso Crème Anglaise.

$60.00

Chicken – Indian Style with Chef Sunanda Banham

There is more to chicken than just chicken curry. Tonight Sunanda will cook in 4 different ways to give you ideas to cook chicken Indian style. She would also take to a journey through the Spice roots from India to Europe.

Chicken wings with Fenugreek (appetizer)

Muglai Chicken (Roast Tandoori chicken)

Chicken Malai (Chicken breast in coconut milk)

Chicken thighs with toasted coconut, coriander and Malabar peppercorn

$55

Tuna spring salad – grilled tuna with baked red onions, tomatoes, caper buds and aged balsamic vinaigrette, Gnocchi with green cabbage, bacon, &mozzarella in a brown butter sauce, Grilled lamb with pesto goat cheese dressing and Oven roasted cornish hens with green olives, red wine vinegar and crushed garlic. For dessert Rustic apple tart with vanilla ice cream.

$55

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*