Cook Like A Chef !! • 4 Part Basic Culinary Skills
10:00am – 1:00pm each week
All 4 for $299.00

Series 1 September 19th – Knife Skills
Series 2 October 17th – Knife Skills
Series 3 November 14th – Knife Skills
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 skillfully chopped will end up in a delicious soup for you to enjoy. The knife and the cutting board are yours to keep!

Series 1 September 26th – Poultry Basics
Series 2 October 24th - Poultry Basics
Series 3 November 21st – Poultry Basics
Buy a whole chicken and use the whole thing. Chef will teach you about what to look for when buying poultry and how to properly prepare it for cooking. Learn how to cut a whole chicken into pieces and how to de-bone for various preparations. After the basics are reviewed, Chef will demonstrate some different methods of cooking chicken such as braising, searing and roasting.
Bring your knife – you are going to need it !

Series 1 October 3rd – Seafood Basics
Series 2 October 31st – Seafood Basics
Series 3 November 28th – Seafood Basics
Today you will learn how to get the freshest and most delicious seafood. This is not as challenging as it would seem if you have a fishmonger you trust. Getting to know your local fish market is essential to getting top quality seafood at the peak of the season. Chef will talk about buying fresh vs. frozen; when to do both and what should never be frozen. Today Chef will cut up a whole salmon and he will show you how to expertly cut filets and steaks. You will learn about purchasing, deveining and shelling prawns. All of these things can be a bit intimidating but after this you will be a pro.
Bring your Santuko knife and a boning knife if you have one.

Series 1 October 10th – Sauces & Stocks
Series 2 November 7th – Sauces & Stocks
Series 3 December 5th – Sauces & Stocks
This is your chance to take everything you learned in the last three classes and apply it in the kitchen. Sauces and stocks are important in every kitchen. We’ll start with stocks: when, how, and why. What’s this “mirepoix” everyone keeps talking about? Roasting vegetables and bones for richer stocks that can be turned into the very best soup or sauce. Basic sauces like Hollandaise and Beurre Blanc will be welcome additions to your repertoire. You will also learn the fundamentals of thickening sauces.

Canning & Preserving • with Chef Georgia Morley
Monday September 14th, 2009
$65.00             1:00pm or 7:00pm

Today’s class is all about creating your own delicious preserves…fruit, veggies, pickles, chutney, jam and a secret hot sauce that will blow your mind. You will learn the basics for canning and preserving so you can enjoy fresh local produce all year and save money in the process. Chef Georgia will do a step by step class, provide recipes and samples during the class – all of the students will leave with a jar or two of delicious fresh made preserves, a ton of inspiration & great ideas.

Salmon • with Chef Karen Barnaby
Tuesday September 15th, 2009
7:00pm              $65.00

We’ve all had salmon – the good, the bad and the overcooked! Tonight will satisfy your craving for perfectly cooked Salmon with incredible flavor. If anyone knows Wild BC Salmon, it’s Chef Karen Barnaby – the Executive Chef at the Fish House in Stanley Park. On the menu tonight is Salmon with Soy Wasabi Glaze, Salmon Baked in Cornhusks with Corn & Zucchini Sauté, Salmon with Pistachio & Basil Butter, Slow Roasted Salmon with Tomato Confit and finally…Salmon with Romescu Sauce.

Great Greek Food • with Chef Dez
Wednesday September 16th, 2009
11:00 am or 7:00pm              $50.00

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!

Lunch Box Treats • with Pastry Chef Tina Bacon
Thursday September 17th, 2009
11:00 am or 7:00pm            $50.00

Send the kids back to school this fall with food their friends are going to want to steal out of their lunch box! Today, Chef Tina will create a big batch of Crunchy Granola Bars using your favorite nuts and dried fruit. Frosted Chocolate Cupcakes – great for those special events, bake sales and birthday parties at school or work. Tina’s Best Ever Banana Bread, a delicious way to use up over-ripe bananas. Homemade Fruit Leather – make your own roll-ups using fresh fruit. And of course, what every lunch box needs a really great Chocolate Chip Cookie (also great for ice cream sandwiches).

Knife Skills
Saturday September 19th
2:00pm – 5:00pm           $89.00*

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 skillfully chopped will end up in a delicious soup for you to enjoy.

* The knife and the cutting board are yours to keep!

Mardi Gras Monday • with chef Dez
Monday September 21st, 2009
11:00 am or 7:00pm             $50.00

Did you miss Mardi Gras this year? There is no need to wait until 2010 for this Fat Tuesday celebration when you have Well Seasoned and Chef Dez! Chef Dez will take you through his versions of favorite Mardi Gras dishes. Find out what a true gumbo is with Hop n’ Shrimp Gumbo to start off this celebration. Mouthwatering garlic buttered Cajun Chicken with Louisiana Red Beans & Rice for your main course and Sweet Biscuits with Rum Flambéed Bananas for dessert.

More Greek • with Chef Dez
Tuesday September 22nd, 2009
11:00am or 7:00pm             $50.00

The previous Greek classes with Chef Dez were such a hit, that he’s back to teach you more! This class is meant to bring your Greek dinner to new heights, but the previous class is not a prerequisite. Tonight we will make rich, mouth-watering Moussaka (eggplant lasagne), delicious Spanikopita (spinach & feta wrapped in phyllo pastry pockets), and fresh Pita Bread from scratch! Register early – this class will sell out!

Wines of Tuscany • with Wine Expert John Gerum
Tuesday September 22nd, 2009
7:00pm              $60.00

Explore the wine renaissance of Tuscany, Italy. In the past twenty years wines in this region have vastly improved in quality due to new technology and solid modern winemaking practices. Learn about and enjoy the wines of the Chianti region and their food matching potential. We will explore such grapes as Sangiovese, Merlot, Cabernet Sauvignon and the white grape of Chianti, Trebbiano. Italian cheeses and antipasto will round out the evening. (Please refrain from wearing perfume, cologne or strong soap to the workshop as it may interfere with enjoyment of the evening.)

Low G I Cooking • with Chef Rebecca Troelstra
Wednesday September 23rd, 2009
11:00am or 7:00pm           $50.00

We are all looking for ways to cut back on our carbs, weather it is for health/weight reasons or just because we all need to be sensible about the way we eat tonight Chef Becky will give you some great advice and ideas on how to cook food low on the glycemic index. Tonight’s menu includes; Lemon Dill Lentil Salad, Orange Brined Fraser Valley Turkey Breast, Steamed Mussels and Clams in a Savory Saffron Broth, Roasted Cornish Game Hens with Grapes and a Warm Quinoa and Spinach Salad.

Knife Skills • with Chef Dez
Thursday September 24th, 2009
11:00 am or 7:00pm              $89.00*

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 skillfully chopped will end up in a delicious soup for you to enjoy. * The knife and the cutting board are yours to keep!

Wheat Free Gluten Free • with Pastry Chef Tina Bacon
Thursday September 24th, 2009
11:00 am or 7:00pm              $50.00

Whether you have allergies to wheat and gluten or you are just trying to change the way you eat, eliminating these things can be difficult. It is all about finding good alternatives and tonight’s class is dedicated to finding alternative ways to make your food delicious while managing to stay away from conventional flours, etc. Chef Tina Bacon will create a Savory Quick Bread, a delicious Yeast Bread recipe with Cheese and Fresh Herbs. Pizza that the whole family will love, Decadent Chocolate Chip Cookies, Chocolate Brownies and super moist Berry Muffins… giving up wheat never tasted so good.

Thai Basics • with Chef Thaung Yan
Friday September 25th, 2009
7:00pm            $50.00

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.

Dishing with the Decorators • “The Kitchen Approach”
Sunday September 27th, 2009
1:30pm          $50.00

Well Seasoned Gourmet Food Store is excited to team up with Carrie Thachuk & the creative team at The Passionate Home for an inspiring series of food, entertaining and decorating workshops. In this class we are going to re-think, re-purpose and re-fresh the way you think about food and entertaining. We are going to talk about how you can re-invent your kitchen and re-imagine your décor. The girls are going to share some brilliant ideas to decorate your home with items you already have in your kitchen and how to use the everyday “stuff” you already own to spice up your table. Whether you are entertaining family and friends or preparing for a fancy schmancy dinner party the decorators have some brilliant ideas to share. We will create some great food, explore some fun beverages and talk about inventive ways to serve them. Join us today, you will leave inspired and excited. www.thepassionatehome.com

Sushi Basics • with Chef Ky
Monday September 28th, 2009
7:00pm            $50.00

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.

Hearty Soups & Stews • with Chef Rebecca Troelstra
Monday September 28th, 2009
11:00am or 7:00pm           $50.00

Soups and Stews are the ultimate comfort food for many of us and the ultimate convenience food for the rest…make a big batch and freeze it for quick weeknight suppers or busy weekend lunches. On the menu tonight is a deliciously rich Roasted Carrot Soup with Fresh Basil Pesto, a stick to your ribs Lentil Stew, Becky’s version of a classic - Creamy Potato Leek Soup with Bacon and finally a real winter warmer - Chicken and Andouille Sausage Ragu.

Salmon • with Chef Karen Barnaby
Tuesday September 29th, 2009
7:00pm            $65.00

We’ve all had salmon – the good, the bad and the overcooked! Tonight will satisfy your craving for perfectly cooked Salmon with incredible flavor. If anyone knows Wild BC Salmon, it’s Chef Karen Barnaby – the Executive Chef at the Fish House in Stanley Park. On the menu tonight is Salmon with Soy Wasabi Glaze, Salmon Baked in Cornhusks with Corn & Zucchini Sauté, Salmon with Pistachio & Basil Butter, Slow Roasted Salmon with Tomato Confit and finally…Salmon with Romescu Sauce.

French Bistro Fare • with Chef Alan Dee
Wednesday September 30th, 2009
11:00am or 7:00pm         $50.00

You are in for a real treat this evening…Chef Alan will introduce you to some of his favourite Bistro recipes straight off menus at some of the best bistros in France. He has chosen this menu to represent a full 5 course Bistro meal. This is a great way to entertain…open a nice bottle of wine, invite your friends and family over to dinner and prepare to be a superstar as you re-create all of this at home…

• Soupe Poireaux, Pommes de Terre et Lard Fume (Leek, Potoato & Bacon Soup)
• Chez Philippe's Calamari Salad
• Tomates a la Provencal (Provencal Roast Tomatoes)
• Potato Gratin with Cheese and Smoked Ham
• Poulet Basquaise "Basque Chicken" (Chicken with hot peppers, ham, tomatoes & onions)

Butter Chicken • with Chef Sunanda Banham
Wednesday September 30th, 2009
11:00am or 7:00pm         $50.00

Unlike any other recipe you have ever had for Butter Chicken Chef Sunanda takes this dish to a whole new level. You will not one to miss out on this very popular class. Butter Chicken from scratch served with Rajma; a kidney bean curry, A Southern Indian Mixed Vegetable Curry and fresh Onion Paratha (flat bread). Delicious.

OTHER EVENTS

The Well Seasoned kitchen is available for private parties!
Call today to ask for available dates and menus Groups of 10+ is a party!! 604.530.1518
#302C – 20771 Langley By-Pass, Langley, BC

Class Registration & Cancellation:

Class registration is accepted in person or over the phone. Payment is required at time of registration – visa, mastercard, debit card and cash are all accepted.

Prices published do not include tax. If you cannot make it to a class we require 48 hours notice – payments are non-refundable but you can move to another class, use the credit for in store purchases or send a friend in your place.
Gift certificates can be used for classes – they do sell out so we do recommend advance registration.