This Class was so Popular we Opened a Second Class for May 14 & 15

This comprehensive 2-day class starts by butchering a side of pork into primary cuts.  Each primary cut will be further processed as follows:

Loin:
- Bone in Frenched Pork Chops
- Boneless pork loin with apple and prune stuffing (lunch on Saturday)
- Pork Tenderloin

Blade:
- South Western styled pulled pork

Shoulder:
- Sausages and Terrine

Belly:
- Bacon, Rilletes & Ribs

Leg:
- Wiener Schitzel (dinner Friday)
- Tourtiere
- Ham Roast

Skills and techniques you will learn include:

You will take home (bring containers):

This class will only be taught once per year and take a maximum of 18 students
To Register Please call 604.876.7653

In this 2-day comprehensive class you will process whole Salmon, Sole and Lobster as follows:

Salmon:
- Tartar (Saturday lunch appetizer)
- Gravelax
- Salmon Paté
- Salmon Coulibiac in pastry
- Salmon Roulade

Sole:
- Crown of Sole (Friday dinner main course)
- Ceviche (Friday dinner appetizer)
- Quenelles (Saturday lunch main course)

Lobster:
- Lobster Bisque
- Lobster Terrine with Smoked Salmon
- Lobster Oil
- Pressed grilled vegetable Terrine

Skills and techniques you will learn include:

You will take home (bring containers):

In this 2-day class you will process a Duck, Game Hen, Quail and Special Duck Liver. Each poultry will be processed as follows:

Duck
- Duck Magnet with green peppercorn sauce, green salad and pomme rissole
(Friday dinner)
- Duck Liver Mousse
- Legs, Confit
- Fat Rendered
- Duck Terrine with Black Truffle

Game Hen
- Boneless kept whole. Turned into a Gallantine with pistachios and morel mushrooms

Quail
- Boneless, stuffed into ballotines (Saturday lunch)

Special Duck Liver Preparation from South West France
- Marinated in Cognac. Sous Vide

Skills and techniques you will learn include:

You will take home (bring containers):

This Class is Full – Put Your Name on the Waitlist for a Possible Second Class! Call 604.876.7653

This comprehensive 2-day class starts by butchering a side of pork into primary cuts.  Each primary cut will be further processed as follows:

Loin:
- Bone in Frenched Pork Chops
- Boneless pork loin with apple and prune stuffing (lunch on Saturday)
- Pork Tenderloin

Blade:
- South Western styled pulled pork

Shoulder:
- Sausages and Terrine

Belly:
- Bacon, Rilletes & Ribs

Leg:
- Wiener Schitzel (dinner Friday)
- Tourtiere
- Ham Roast

Skills and techniques you will learn include:

You will take home (bring containers):

This class will only be taught once per year and take a maximum of 18 students
To Register Please call 604.876.7653

Get ready for a chocolate Easter.  Master the art of tempering chocolate.  In this 2-day series you will learn how to taste & work with chocolate.  Some of the techniques and items prepared will be:

- Pre-Crystalizing Chocolate (Tempering)
- Garnishing Techniques: Cigarettes, Curls…
- Ganache & fillings
- Chocolate Truffles
- Enrobed Chocolates
- Molded Chocolates

Date: March 6 & 7

Times: 9am to 2pm.

Cost: $320.00 + GST

Register: Call 604.876.7653.  Payment is due at registration and can be made by phone with VISA or MasterCard, or in person.

Bring: Chef’s knife, paring knife, pastry scraper, 2 tea towels, silpat (1/2 sheet size), small electric heating pad, bib apron & a container to take home your goodies!

Note: menu is subject to change at Chef’s discretion.

Chef Tim presents one of his favorite classics  Cakes & Mousses.

Our Menu (subject to change pending seasonal availability):

• Chocolate Mousse Cake
• Strawberry Entremet (layer cake)
• Basque Gateaux (sponge w/semolina mousse)
• Tiramisu
• Genoise Roulade

Individual techniques you will be learning:

• Vanilla Sponge
• Genoise
• Dacquoise
• Japonaise
• Chocolate Mousse
• Stawberry Mousse
• Italian Meringue
• Cream Cheese Mousse

Date: March 20 & 21, 2010.

Time: 9:00am – 2:00pm

Cost: $280 + GST

Bring: Chef’s knife, pairing knife, pastry scraper, 2 tea towels, bib apron, container for your goodies, comfortable shoes.

Register: Call 604.876.7653. Payment is due with registration, and can be made by phone with a Visa or MasterCard.

Learn how to make Croissants, Puff Pastries, & Danishes in this 2-day series with Chef Tim.  With expert instruction learn the technical methods for preparing “Laminated” Doughs.  Make the best Danishes and Croissants in town! Remember to bring a container for your goodies.

Date: January 16 & 17

Time: 9am – 2pm

Cost: $280 + GST

Register: by phone 604.876.7653.  Payment is due at registration and can be made by phone with Visa or MasterCard, or in person.

Bring: Chef’s knife, paring knife, pastry scraper, 2 tea towels, closed-toe flat-heeled shoes, elastic for hair, bib apron & container for your goodies!

Join us for an all new menu with Chef Christophe in French Bistro Classics.  Learn to make exquisite French dishes you only dreamed of eating at an expensive French restaurant but so simple you wont believe it!   All our classes are hands on with focus on techniques and using only the finest ingredients.  Of course you get to eat everything you make with a glass of French wine at your side.

Menu:
Saffron mussel soup
Snapper Grenobloise, rice pilaf
Gateau aux amandes

Steak tartare
Coq au vin, truffle mash potatoes.
Apple Galette

Onion soup Lyonnaise
Veal kidney dijonnaise, vol au vent
Mousse au chocolat, orange lace cookie

Cream of watercress and peas
Poulet a la crème bressane
Cherry Clafoutis

Date: 4 Tuesday Evenings January 12 – February 9
* Note there will be no class January 26

Time: 6:15 – 9:45pm

Cost: $445 + GST

Register: by phone 604.876.7653.  Payment is due at registration and can be made by phone with Visa or MasterCard, or in person.

Bring: Chef’s knife, paring knife, pastry scraper, 2 tea towels, closed-toe flat-heeled shoes, elastic for hair

If you’re looking to make some edible holiday gifts or a plate of sweets for the family, then join us for some festive fun. Chef Barb will give you a dose of seasonal spirit when we make Pistachio-Cranberry Jewel Cookies, Ginger-Crinkle Cookies and Pecan-Butter Tart Squares. A yummy hot lunch and tasty Mulled Apple-Cranberry Cider will be served to keep the young pastry chefs energized.  Please bring a container to take home the festive fare.

The children’s classes at Northwest Culinary Academy are action-packed, fun-filled days where kids and teens have the opportunity to learn about the culinary arts through demonstrations and hands-on cooking in small groups.  Menus are designed to be age appropriate, incorporate a variety of culinary skills and help children discover the process and pleasure of cooking and sharing food together. Food and kitchen safety is taught and emphasized at all times.  At the end of each day a recipe book is theirs to take home so they can get busy in the kitchen.

Date: Kids (ages 7 – 11) Saturday December 5
Teens (ages 12 – 16) Sunday December 6

Time: 10am – 2pm

Cost: $80 + GST

Register: by phone 604.876.7653.  Payment is due at registration and can be made by phone with Visa or MasterCard, or in person.

Join Chef Tim for some old fashioned Holiday Baking. Get ready for Christmas cookies, Christmas Kringler and mini pound cakes.

Menu:

Linzer Cookies
Butter Shortbread Cookies
Chocolate Sparkle Cookies
Christmas Kringler
Pound Cake (using proper cake mixing methods)

Date: November 28 or December 5 (identical class)

Time: 9am – 2pm

Cost: $108 + GST

Register: by phone 604.876.7653.  Payment is due at registration and can be made by phone with Visa or MasterCard, or in person.

Bring: Chef’s knife, paring knife, pastry scraper, 2 tea towels, closed-toe flat-heeled shoes, elastic for hair, bib apron & container for your goodies!

Let Chef Tony guide you from basic skills to preparing 3 course meals.  Empower yourself by taking these classes and become an excellent home chef or give as a gift to the chef in your life.

Learn proper knife handling skills, stocks & sauces, moist & dry heat cooking methods and more. All of our classes are hands-on, and you will prepare a 3-course meal each night.  For a detailed description of this delicious, enlightening & empowering course, please visit this webpage: http://www.nwcav.com/serious_culinary.php

Date: 8 Wednesdays starting January 20 – March 24
* Note there will be no class February 17 and 24 due to the Olympics

Time: 6:15 – 9:45 pm

Cost: $695 + GST.

Bring: Chef’s knife, paring knife, pastry scraper, 2 tea towels, closed-toe/flat-heeled shoes, hair elastic (for long hair).

These classes will sell out.  Please call 604.876.7653 to register early.

Working closely with local farmers & artisanal producers, Chef Tim will source as many sweet, savoury & seasonal ingredients as possible.  You will create two plated recipes, featuring some of the best BC products available.

Menu:

- Pumpkin & Local Squash Cheesecake w/ Sour Cream Vanilla Bean Glaze on a Brandy Snap Crust and served with a Walnut Caramel Cream Sauce

- Apple Galette using local apples served with an Apple Cider Ice Cream and Spice Pepper Jelly

Date: October 10, 2009

Time: 9:00am to 2:00pm

Cost: $118 + GST

Bring: Chef’s knife, paring knife, 2 tea towels, pastry scraper, closed-toe/flat-heeled shoes, bib apron