Foodie Club - Going Local with Aurora Bistro
We are pleased to welcome back into our kitchens Jeff Van Geest, Owner & Chef of the award winning Aurora Bistro!
Chef Jeff will present to the Foodies a locally inspired menu featuring the best of BC’s bounty, including a selection of delicious BC wines. ![]()
As always, our classes are hands-on, so you will not only benefit from Chef Jeff’s extensive culinary experience, you will also have the opportunity to prepare & savour these dishes:
- Spot prawns on asparagus wrapped in Oyama’s proscuitto with ginger sabayon
- Roasted Polderside Farm duck breast with rhubarb compote & aged cheddar-potato perogies
- Agassiz hazelnut tart with maple creme fraiche
I know, my mouth is watering too!
This class will sell out, so book your seat early!
Time: Wednesday, June 11, 2008 - 6:15pm - 9:30pm
Register: You can register by phone 604.876.7653 with Visa or MasterCard, or in person with cash, local cheque or debit.
Cost: $98 + GST
Please bring: Chef’s knife, paring knife, 2 tea towels, a pen, closed-toe/flat-heeled shoes & an elastic to tie back long hair if you have it.
Note: Menu subject to change at chef’s discretion.
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On the first day of class, within the first hour in fact, we put our students in groups and ask then to list the qualities that best define a professional cook versus a professional chef. This is to eliminate any illusion that the focus of our school is not to create chefs, but cooks, and more specifically, students on their road to becoming professional cooks. Amazingly, they do an accurate job of being quite real about this, eliminating any need for the school instructors to pontificate the reality of the industry (you know, that speech every industry chef believes no one has ever heard before). So our students are asked to put into words what they feel they need to bring to the table AND what they feel a chef should bring to the table. The following is a list of what they concluded, in no particular order:




