Waiting for Spring to arrive? Join Chef Tim using Preserves from the Summer.

BC Preserved Peaches, Cherries, Summer Berries, Plums…

Tart, Pie and Cheesecake Menu

• Cherry Pie
• Peach Clafoutie Tart
• Classic New York Cheese Cake, BC Berry Compote
• Raspberry Fresh Cream Cheese Cake
• Plum Almond Crumble Tart

Individual techniques you will be learning:

• The Perfect Flaky Pie Dough
• Sweet Paste
• The art of making the best Cheese Cake
• Mixing Methods
• How to work / handle doughs
• Compotes

Date: March 26^th & 27^th 2011

Time: 9:00am – 2:00pm (both days)

Cost: $280 + HST (includes delectable lunches & desserts to take home Sunday)

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

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

Back by popular demand!  Chef Christophe is adding 2 new French Bistro Classics classes February 17th and February 24th.  Follow two new regions of France with three course menus each night and wine pairing.

Region of Lyon – February 17th

·         Onion soup from Lyon with fortified wine
·         Snapper Grenobloise
·         Profiteroles au chocolate

Region of Burgundy – February 24th

·         Warm salad with curly endive, chicken liver/ bacon and verjus vinaigrette
·         Coq au vin with free range chicken in rich red wine sauce
·         Chocolate mousse with lace cookies

Please register by Monday February 14th if you will be joining us.
Only 6 seats remain!

Date:

Thursday Evenings: February 17 & 24

Time: 6:15 – 9:45pm, each evening

Cost: $212.50 + HST

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

Bring: Chef’s knife, paring knife, bib apron, pastry scraper, 2 tea towels, kitchen appropriate footwear.

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):