COVID-19 UPDATE AND OPERATIONS. Follow us on social media for regular announcements.

COVID-19 UPDATE AND OPERATIONS.
Follow us on social media for regular announcements.

Events

COOKING CLASSES

 These classes are demonstration style.  So, just sit back, sip your wine and watch the chef cook up an amazing meal for you to enjoy.  Come hungry!
 
The class includes two 6 ounce glasses of local white or red wine.
Tickets can be purchased through our website or in-store.
Tickets are non-refundable, but are transferable.
Under 19 years of age are welcome for the same ticket price, but will not be served alcohol.  Please bring ID.
Please let us know how many  people are in your party when purchasing tickets.

Cooking Classes with CHEF DEZ

SPRING COMFORT FOOD

Black Bean Succotash
Apple Braised Beef Shanks
Garlic Mashed Potatoes
Sticky Toffee Pudding

(CLASSES CANCELLED)

 

Wednesday, April 29 – Classics Reinvented

He’s back! Join Chef Dez as he takes you on a journey through classics of the culinary world, with a Chef Dez twist of course. His first course of the evening will be Blueberry Cobb Salad (a BC take on the Robert Cobb Classic) – a recipe he wrote for BC’s 150th Birthday. The main course will be Moist Classic Meatloaf cooked to perfection to help you relive the good ol’ days and served with Green Beans Almondine and The Best Scalloped Potatoes you have ever had. For dessert he’s kicking it up a notch with Moist & Rich Guinness Brownies (made with a full can of Guinness beer) and served with Vanilla Bean Ice Cream and fresh berries.

Wednesday June 3 – Spring Comfort Food

Comfort food is not just for Autumn and Winter as we crave it all year! Chef Dez starts the evening off with a South Western Succotash of Black Beans, Bell Peppers, Corn & Jalapenos – one of the best & easiest vegetarian side dishes you’ll come across. The main course will be Succulent Apple & Wine Braised Beef Shanks (Optional: topped with Blue Cheese) served with the Most Delectable Garlic Mashed Potatoes. And, who doesn’t love Rich Sticky Toffee Pudding? He will serve this goodness up with Vanilla Bean Ice Cream for Dessert.

Chef Dez is a national Food Columnist, Author, and Culinary Instructor in BC for over 17 years. His passion for food and people is ‘second to none’, and anyone who has attended his live performances would agree. Thousands have rekindled their romance for the culinary arts because of his infectious enthusiasm for bringing ingredients together.

PREVIOUS CLASSES

Cooking Classes with VICTOR

FEBRUARY 12, 2020
6:30pm to 9:00pM

$75.00 per person

MENU

Start with Hopcott charcuterie, followed by…

Torched albacore tuna, soybean hummus, green onion ginger sauce, bell pepper

Brussel sprouts, chinese sausage, poached egg, hollandaise, yuzu kosho

Aburi salmon and salmon roe on rice

Coconut coffee custard with dolce de leche

Victor He is an alumnus of Northwest Culinary Academy of Vancouver, where he discovered his passion for cooking.

He worked in various restaurants locally before migrating to Asia to explore different culinary styles.

He spent two years in Seoul’s fast-paced restaurant environment before moving on to Shanghai.

Cooking Classes with Skylar

October 9, 2019

Hopcott charcuterie
Baked Brie with Hopcott cranberries and hand-made raincoast crisps
Caramelized fennel and goat cheese salad
Handmade pasta,red wine marinated Hopcott beef short ribs
Tarte Tatin featuring local apples and ice cream

$75.00 per person
(includes 12 oz red or white wine)

Skylar, co-owner of Kids Can Cook Gourmet along with his sister, is Le Petit Chef and Recipe Creator.  After travelling around the world and experiencing different culinary highlights, Skylar found his passion in cooking.

Skylar is a big fan of promoting cooking local and the freshest ingredients. He’s created a cook book and a line of pasta sauces, and loves to help people of all ages learn something new in the kitchen.

Although young, Skylar has proven his cooking skills, mature food palate and creativity in the kitchen.

Cooking Classes with Chef Alessandro Vianello

March 20, 2019

6:30 to 9:00

 

– Traditional Beef Tartar –

– “B”itello Tonnato –

grilled flat iron steak, tonnato sauce, parsley & caper salad

– Beef Tourtiere –

classic quebecois pie with pastry, potatoes, spices
served with green salad and ketchup!

Vancouver trained and internationally travelled, Chef Alessandro Vianello started his culinary career at the iconic Fairmont Hotel Vancouver. He then trained in Tuscany, studying both wine and Italian cuisine feverishly, then moving on to assume the position of Head Chef of AAA Rosette restaurant in St. Andrews, Scotland. Chef Vianello returned to his hometown in 2009 as Head Chef of Preston’s Restaurant, while also trailblazing Vancouver’s street food culture in its genesis as co-founder and owner of one of the city’s best regarded food trucks, Street Meet, Alessandro joined the team at ARC Restaurant where he remained for four years before joining the team at Wildebeest.. Alessandro is genuinely passionate about serving local, seasonal food with a focus on culinary sustainability and maintains a close relationship with local farmers and artisanal producers.

Cooking Classes with local chef Trevor Bird

From his teenage years, as an excited chef-in-the-making who was obsessed with learning and working with ingredients, to years of bringing excellence to the names of lauded kitchens such as Ottawa’s National Arts Centre, Jean George’s MARKET, and Daniel Boulud’s Lumiere, due to his head-down hard work ethic and truly original
expressions of creativity, Trevor Bird has risen to his purpose and passion.
 
Now, with the two successful restaurants under his belt, along with an impressive list of international guest chef appearances, a two-time finalist on Top Chef Canada and Top Chef Canada All Stars, Trevor Bird adding into his roles as an ambassador, speaker, guest chef and consultant, finds a new place to bring his joy of community and collaboration, his dedication to delivering excellence –one which caters to you, delivering his name and great food to the kitchen of your quality occasion. Trevor found the perfect location on Vancouver’s West 4th that shared his vision of an open kitchen where he and his team could interact with guests while showcasing their talents

April 24, 2019 (SOLD OUT)

HOW TO FEED A CROWD

-roasted striploin-

with garlic & thyme

-scalloped potatoes –

-roasted carrots –

-crispy cauliflower salad-

with mint basil

– maple cake, vanilla ice cream –

February 20, 2019 (SOLD OUT)

-thai beef satay skewers-

with Trevor Bird’s black pepper jam

-braised beed pappardelle –

pocini, parmesan, arugula

-milk chocolate panna cotta –

oreo soil, raspberries

January 31, 2019 (SOLD OUT)

-classic beef tartar

grilled sourdough, garlic aoili

-preparing the perfect steak –

-whipped potatoes-

-roasted root vegetables-

-family style maple cakes, vanilla ice cream-

with CHEF MIKE VARGE 

Masterchef Canada and Chopped Canada Contestant
& Local Firefighter


:: ASIAN FLARE ::
– Ahi Tuna, togarashi, shiseto peppers, lemongrass risotto –
– Nori crusted steaks, shitake mushrooms, celerian puree –
– matcha cheesecake, mouse, pistachio, raspberry, chocolate –
:: TASTE OF MOROCCO ::
– Beef kofta, Eggplant, tahini sauce, roasted cauliflower –
– “Tajine” chicken thighs, apricots, chickpeas, herbed couscous –
– Seered lamb loin, roasted beet hummus, grilled haloomi, charred cherry tomatoes –

with CHEF JEFF MASSEY 

Owner and Chef of Restaurant 62 (R62)!   

Duck breast salad with poached figs and red wine served on shaved fennel, toasted walnuts, and baby lettuces
Seared Pork with Mushroom Parmesan Risotto
Slow Red Wine Braised Chuck Roast over parsnip and pear purée

RECIPES
_________________________________

 Rolled and roasted whole boneless chicken thighs with a creamy parmesan polenta
Slow-braised pork belly with smoked bacon and white bean ragout
Stout-braised beef short ribs with truffled garlic emulsion and roasted cauliflower

___________________________________

Classic chicken saltimbuca with pasta aglio e olio
Slow cooked pork picnic with moroccan spices, dried fruits and cous cous salad
Seasoned meatballs with a balsamic reduction served over goat cheese & arugula

RECIPES

with CHEF DEZ

Irish Comfort Food

Colcannon  ::  Guinness_Cream_Sauce  ::  Guinness_Beef_Stew  ::  Irish_Soda_Bread

 

Garlic:  The Stinking Rose

Honey_Garlic_Meatballs  ::  Roasted_Garlic_Med_Spread  ::  Cajun_Grilled_Flank_Steak_with_Polenta

New Orleans:  Mardi Gras Style

Hop_n_Shrimp_Gumbo  ::  Cajun Chicken  ::  Louisiana_Red_Beans  ::  Sweet_Biscuits  ::  Rum_Flambeed_Bananas

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