Tag Archives: Modern Peruvian

Cooking Classes Around East Van This Fall

11 Oct

Now that cooler temperatures are here, it’s time to get cozy with some great food.  We love spending time at cooking classes learning new dishes this time of year. We have been scouting around and have found a great selection of classes and have set out our favourites below. Whether you are a beginner, seasoned cook or vegan cook, we hope you’ll find something that piques your interest and taste buds.

Modern Peruvian – Gourmet Warehouse – November 16, 2017

Chef Shelome Bouvette hosts this demonstration cooking class at Gourmet Warehouse November 16th from 6:00 pm – 9:00 pm. You will learn how to make some classic Peruvian dishes with a West Coast modern twist.  Cost is $79 and yes, you get to eat what’s made plus shop in store the day of your class with a 10% discount. To register, visit Gourmet Warehouse. Menu For this class includes:

•Chicha morada
•Pisco sour
•Classico ceviche
•Locra de Zapallo empandas-
•Chulpe de Mariscos

Easy Every Day French Dinner – Kensington Community Centre – October 26, 2017

Chef Valentine of Tartine Maple will be conducting this demonstration cooking class at the Kensington Community Centre on Thursday, October 26th.  The cost is $60 and registration is through the City of Vancouver.  In this class you will learn to make an easy French dinner that you can cook for guests or that special someone or for yourself, you’re worth it. In this class you will learn to make:

•“Salade Lyonnaise” with soft boiled egg and warm bacon
•Herb Crusted Salmon
•Chocolate Mousse

Vegan Cheesemaking – Italian Cultural Centre – October 12, 19, & 26, 2017

Chef Karen McAthy, founder of Blue Heron and author of The Art of Plant-Based Cheesemaking, leads this 3 part series vegan cheesemaking class being held at the Italian Cultural Centre beginning October 12th. Cost is $160 for a series of 3 sessions   You will learn how to make cultured fresh vegan cheese. Note, there’s homework for this class, so bring a notebook and be prepared to learn.  To register, visit the Italian Cultural Centre. Some of what you will be learning includes:

• About lacto-fermentation and culturing (differences, how it works, etc.)
• The role of microbes in creating flavor and texture in plant-based cheesemaking
• The difference between cultured and non-cultured plant-based cheeses
• How to start and grow some key plant-based lactic acid cultures safe for use at home
• How to choose a plant based medium for cheese making
• Basic aging method for at home plant-based cheesemaking

Holiday Side Dishes – Gourmet Warehouse – November 26, 2017

If you have your main dishes down cold, but want to add some new side dishes to your holiday menu, Caren McSherry, owner of the Gourmet Warehouse is leading this demonstration cooking class on Sunday, November 26th. Cost is $79 and you will learn some delish dishes from Caren’s new cookbook “Starters, Salads & Sexy Sides”:

•Roasted butternut squash with crispy halloumi cubes
•Whole roasted cauliflower
•Jacket roasted sweet potato with crispy chorizo and creamy herbed feta
•Whipped rutabaga with crispy shallots
•Wild and mixed mushroom saute

To register, visit Gourmet Warehouse. Bon appetit! VeganCheese

 

 

 

 

Advertisements
%d bloggers like this: