Join Chef Tim for all new recipes on Cakes and Mousses.  If you’ve taken this class before you will enjoy new techniques, new recipes and of course take home cakes on Sunday!

Sample Menu:

• Chocolate Trio Mousse Cake
• Mango Strawberry Entremet (layer cake)
• Basque Gateaux (sponge w/semolina mousse)
• Poppyseed Cake
• Raspberry Cream Cheese Mousse Roulade

Individual techniques we will be learning:

• Vanilla Sponge
• Genoise
• Chocolate Dacquoise
• Japonaise
• Trio chocolate Mousse
• Mango and Stawberry Mousse
• Semolina Custard Mousse
• Cream Cheese Mousse

Date: October 16 & 17, 2010

Time: 9:00am – 2:00pm both days

Cost: $260 + HST

Bring:  Chef’s knife, paring knife, pastry scraper, 2 tea towels, bib apron, container to take home your goodies, closed toe/heel shoes.

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

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

Examples of possible creations (previous classes)

- BC Pear, Fig & Goat Cheese puff pastry tarte
- Heirloom Tomato Celebration Salad
- White Balsamic Bronze Fennel Seed Dressing
- Roast BC Peaches, Vanilla Bean Ice Cream & Lemon Chiffon Cake
- BC Apple Torte
- Gooseberry Red Currant Sherbet

Menu will be determined closer to the date of each class based upon what is at its peak of perfection that week. Trust us, it’s going to be fantastic!

Date: Saturday September 25, 2010
Time: 9:00am – 2:00pm

Cost: $98+HST

Bring: chef & paring knives, 2 tea towels, pastry scraper, apron, closed-toe/flat-heeled shoes & hair elastic

Andrea’s love of nutrition, organic whole foods and healthy lifestyle brought her to Radha Yoga and Eatery; a culinary vegetarian hot spot in Vancouver, where she has been the head chef for over 3 years. While continuing to work with Rahda, Andrea studied holistic nutrition at the Canadian School of Natural Nutrition; where she graduated as a Registered Holistic Nutritionist in 2009.

Her cooking classes pair sound nutrition information with whole foods- based, beautifully prepared recipes.   Interactive and fun; her classes convey her love of real food, community and culture.

The ultimate in slow food is fermentation – responsible for gourmet foods from wine and bread to chocolate, tea and cheese; fermentation adds dimension and depth to your diet.

Fermentation is the transformative action of micro-organisms. In this hands-on class we will be focusing on lacto-fermented foods. These fermented foods can transform your meals and your health by providing easily-assimilated probiotics and enzymes in the form of delicious, zingy and lively foods.

Menu:

Kimchi
Sauerkraut
Brined Pickles

Cost: $89 + hst

Date: September 21, 2010

Time:  6:15 – 9:45pm

Bring:  chef’s knife, paring knife, apron, tea towels, 3 wide-mouth 500ml jars.

Join Chef Tim Saturday July 17 for a day using an abundance of fresh BC Berries from our local farmers.  Learn preservation techniques, pastry making using sweet recipes as well as making ice cream and sorbets.

Extra berries by the case will be on hand should you so desire to purchase them with your new found recipes and ideas!

Some examples of menu ideas (dependant on availability of fruits)

- Ice cream/ Sorbet
- Preserves
- Angel Food Cake
- Chocolate Raspberry Tart
- Roasted BC Strawberry Shortcake Biscuit, Buttermilk sherbet and basil Gel
- BC Mixed Berry cardamom pistachio pavlova, Bing Cherry sorbet, creme fraiche

Date:   Saturday July 17

Time:  9am – 2pm

Cost:  $120 + hst

Bring: Chef’s knife, paring knife, 2 tea towels, pastry scraper, apron, comfortable shoes

Join Chef Tim in this two day class on breads: compare white bread vs. whole grain and multi-grain bread.This class is designed for a modern approach to the fundamentals of making multi and whole grain breads.

Develop flavour & texture through:

- Better understanding of ingredients
- Mixing methods
- Making multi and whole grain breads easier and a more desirable choice

All new Recipes:

- White Toast Bread
- Whole wheat Pita Bread
- Multigrain Bread
- 7 Whole Grain & Seed Bread
- Dark Rye

Andrea Potter is a classically trained chef- having graduated from culinary school at NAIT in Edmonton, Alberta. Andrea has gained experience in top restaurants such as Jack’s Grill in Edmonton; Paul Rankin’s Roscoff Brasserie in Belfast, Ireland; and Rob Feenie’s, Feenie’s in Vancouver.

Andrea’s love of nutrition, organic whole foods and healthy lifestyle brought her to Radha Yoga and Eatery; a culinary vegetarian hot spot in Vancouver, where she has been the head chef for over 3 years. While continuing to work with Rahda, Andrea studied holistic nutrition at the Canadian School of Natural Nutrition; where she graduated as a Registered Holistic Nutritionist in 2009

Her cooking classes pair sound nutrition information with whole foods- based, beautifully prepared recipes.   Interactive and fun; her classes convey her love of real food, community and culture.

Beans and lentils are the backbone of many cuisines.  Formerly throught as the “poor man’s meat” we now know that they are not only economical choices but are also nutritional powerhouses.  Beans are infamous for causing gastro-distress so in this class you will learn:

-          Techniques for properly cooking dried beans and lentils to avoid said distress
-          Learn how to sprout beans and lentils
-          Prepare a 3 course meal centered around beans

Menu:

-          Citrus puy lentil salad
-          Miso- maple baked beans – stuffed sweet potato
-          Black bean brownies

Cost: $89 + hst

Date: Monday July 12

Time: 6:15 – 9:45pm

Bring: chef’s knife, paring knife, apron, tea towels, 3 wide-mouth 500ml jars.

To Register please 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

Join us this summer with guest chef Nadine Barner.  Nadine is a well-renowned Macrobiotic chef from California who has cooked and prepared meal plans for celebrities and those who want to eat and lead a healthier lifestyle.

This class will be demonstration style with food and health drinks provided.  Nadine is a passionate and intense speaker so be prepared to for an intensive, potentially life-changing, learning session.

Nadine will be staying in Vancouver for a week for private 1-on-1 consultations.  Please view her website for services offered www.nadinebarner.com

Menu
(may change depending on availability of ingredients)

Quick Vegetable Soup
barley, leek, yellow squash, turnips, kale (or collard greens) and mellow miso

Rice & Quinoa with Peas Or as a Grain Salad
red onion, green beans, radishes & parsley with ume tangerine dressing

Chickpeas
onion, cumin, garlic, carrot, celery, salt

Or  Tempeh Sweet & Sour Sauce
rice vinegar, rice syrup, mushrooms, ginger, onion, carrot, green beans
with shoyu & kudzu

Stir Fry Vegetables
leek, daikon, napa cabbage, broccoli, salt

Pressed Salad
cabbage, cucumber, radishes, green apple, ume vinegar

Arame Seaweed
onion, carrot, sugar peas, shoyu, sesame seed

Kanteen (light custard)
apple juice, lemon rind, agar agar, rice syrup, berries

Please Call 604.876.7653 to register

Chef Barb has ‘cooked up’ two new camps for the young culinarians in the family.  We’ll be creating fresh, seasonal meals using B.C.’s bumper crop of summer fruits and veggies.  From breakfast treats to after dinner sweets, we’ve got meal planning covered.

The Kids & Teens Culinary Camps are action-packed, fun-filled days where the children have the opportunity to learn about the culinary arts through demonstrations and hands-on cooking in small groups.  The children will cook each day’s menu from scratch then sit down to enjoy a lunch they created.  Menus are designed to be age appropriate, incorporate a variety of culinary techniques and skills, and to help children discover the process and pleasure of cooking and sharing food together.  At the end of each day a recipe book is theirs to take and at the end of the camp, they will take home their apron so they can get busy in the kitchen.

Chef Barb Finley has been teaching in the lower mainland for over 20 years, as an elementary school teacher, instructor with the Faculty of Education at UBC and as a professional culinary and pastry instructor.  Chef Barb is also the developer and teacher of Project CHEF: Cook Healthy Edible Food, a Vancouver elementary school program aimed at teaching children about healthy food.  It is Chef Barb’s hope that exposure to cooking and a variety of foods will encourage nutritious, diverse food choices that the children can create at home. www.projectchef.ca

Call 604.876.7653 to register.  Classes fill up quickly – please call early to secure your seat!

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!