These Classes Are Sold Out – Check out our other Butchery and Processing Classes!

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):

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.