Chef Warren is back this fall with his Culinary Advanced class, featuring all new recipes building on the techniques covered in the previous advanced foodie classes.
Past serious foodie basics and serious foodie advanced students are encouraged to sign up for a whole new set of dishes and ingredients.
You’ll get a chance to debone whole poultry, filet whole fish, and cook with whole lobster only this time you’ll be exposed to cultural dishes from around the world from Latin America to the Middle East. For the final day of the course you’ll have the chance to show what you know by designing and executing your own dishes with ingredients supplied by Chef Warren (and any secret ingredients you have in your pantry at home).
The course will run for 5 Mondays beginning October 15, with Monday November 12 off due to the Remembrance Day long weekend. Classes start at 615 pm.
Serious Foodie Advanced Course Schedule – Fall 2012
Day 1 – Monday Oct. 15
- Deboning whole chickens
Latin American cuisine featuring:
- Chimichurri Sauce
- Mole Sauce
Day 2 – Monday Oct. 22
- Deboning whole duck
Middle eastern cuisine featuring:
- Bulgar Walnut Mantis
- Pomegranate, walnut and saffron braised duck leg
- Squash confit
- Zaatar rubbed duck breast
Day 3 – Monday Oct. 29
- Processing whole fish
Asian fusion cuisine featuring:
- Wine steamed fish with béarnaise, baby potatoes, and fall vegetables
- Coconut curry mussel and fish pot
Day 4 – Monday Nov. 5
- Cooking with whole lobster
Italian cuisine featuring:
- Lobster tortolloni with bisque / grape tomato sauce
- Potato risotto with lobster, clams, and fava beans
Monday Nov. 12 – no class for Remembrance Day long weekend
Day 5 – Monday Nov. 19
Menu Development Night:
2 dishes designed by groups of 2 to 4 with ingredients made available by Chef Warren:
- 1 fish course
- 1 meat course
Dates: Every Monday from Oct 15 to Nov 19, excluding Nov 12
Time: 6:15 – 10pm
Cost: $495 + HST
Bring: Chef’s Knife, Paring Knife, Apron, Tea Towels, Nonslip shoes, Pastry Scraper, vegetable peeler, fish tweezers
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.