The most difficult, challenging topic for me to teach is pasta.  Getting students to understand the essence of pasta is extremely difficult because most, the vast majority, have been lead astray.  Getting students to get off the dry vs fresh track is nearly impossible, taking much effort, a Joe Pesci attitude, and time.  Eventually the students get to experience authentic pasta and are forever changed when it comes to that particular food.

But I’m looking forward – very soon, in fact – to the day when I can simply direct the students to some homework, and not just reading, but video.  Not just any video, but a well crafted script, with detailed and meticulously shot techniques, all logically and wisely editing, all detailing the essence of pasta, where it comes from, how it’s made, how to dissect quality, how to make it at home, cook it properly, what to do, what not to do, why, what happens when you make a mistake, how to prevent it, fix it, etc.

The module on pasta filmed in the kitchen studio at Rouxbe took a whole week, with hours of narrowing down the writing to its essence, shooting the key critical points with the best angle, cleverly, creatively, and then hours of editing and in the sound room.  By the end, every one of the Rouxbe team, from camera, to sound people, to editors, were pros at pasta, elevated to an Italian understanding of pasta…FOREVER.

Though it still took the physical experience to be convinced of this, the video does my job in 20 minutes, rather than hours.  Video, if well scripted and performed, is the tool of the future for any culinary learner.  Watch for the Rouxbe culinary school. (http://blog.rouxbe.com/rouxbe-cooking-school-sneak-peek/) It will change the way you cook and eat.  Period!  

Tony

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!

There are only a few spots left, so book your seat now! 

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.

As the days get longer, our thoughts drift to Spring and warmer evenings spent around the BBQ with friends and family.  To give you some new inspiration in that department, we are very pleased to offer two BBQ classes hosted by Brian Misko of the award winning House of Q. You may have seen Brian and his partner Glenn Erho on Global TV BC providing the BBQ Tip of the Week.  House of Q has also recently launched its own line of award winning bbq sauces & rubs.  Here’s the scoop on the classes:

May 3, 2008

• pulled pork
• cedar plank fish
• planked cheese with chutney
• cheese stuffed jalapenos
• grilled asparagus with lime & olive oil
• grilled fruit

June 7, 2008

• braised short ribs
• flank steak
• quesadillas
• grilled corn & cilantro salad
• spicy yam fries
• grilled tomato salsa

times: classes will run each day from 11:00am - 2:30pm

cost: $98 each day, plus GST

register: by calling 604.876.7653  - payment is due at the time of registration

please bring: your NWCAV apron if you have one, chef’s knife, paring knife, 2 hand/tea towels

Menus subject to change based upon Chef’s discretion.

In my opinion, chocolate should be considered its own food group! 

In order to satisfy your cocoa cravings, Chef Tim will be presenting a 2-day Introduction to Chocolate series.

We will be doing a chocolate tasting (did you know chocolate is as complex as wine?), and learning to properly temper chocolate to give it that beautiful sheen .  We’ll make. . . and you can take home

• Chocolate truffles
• Bon Bons
• Ganache and other fillings
• Enrobed chocolates
• Molded chocolates

Time: April 26 & 27.  From 9:00am - 3:00pm

Cost: $320 + GST

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

Please Bring: Chef’s knife, pastry/bench scraper, 2 tea towels, silpat (1/2 sheet size), small electric heating pad & a container transport your goodies!

Note: Menu subject to change at chef’s discretion.

Chef Tim is pleased to present the 5th Serious Foodie Pastry class for 2008.  Expand your pastry repertoire with a focus on Tarts, Quick Breads & Choux Paste.

The menu will include:

• Gateaux Basque
• Sicilian Tart
• Rhubarb Tart (yes, it’s rhubarb season!)
• Buttermilk Scones with Rhubarb Preserves
• St. Honore Cake

Those recipes will give you experience with the following techniques:

• semolina custard
• short crust dough
• pate sucre (sweet dough)
• chemical leaveners
• mixing methods
• choux paste & profiterole
• creme patissiere (pastry cream)
• caramel sugar 

Time: May 24 & 25, 2008.  From 9:00am - 3:00pm

Cost: $320 + GST

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

Please Bring: Chef’s knife, pastry/bench scraper, 2 tea towels, a piping bag & tips (if you have them), a container transport your goodies!

Note: Menu subject to change at chef’s discretion.

There are still a few spots left in next week’s class.  Come & learn to fillet like a pro!  Call 604.876.7653 to register!

Attention Foodies!  Join us for these 1-day Advanced Culinary classes, featuring more detailed protein work. Classes will be periodically throughout the year.

This second class will feature Trout & Salmon!  Learn to butcher the whole fish & execute delicious dishes such as:

Seared salmon with beurre blanc
Tea smoked trout
Coulibiac
Trout apple meuniere
Gravlax

Classes will include expert instruction, printed recipes & hands-on cooking. And, of course you get to enjoy eating the dishes you learn with a glass of wine.

time:  Thursday, March 20, 2008.  6:15 - 9:45pm.

to register: please call 604.876.7653

cost: $98 + GST (due at registration)

please bring: chef’s knife, paring knife, boning knife, apron, 2 hand/tea towels

Menus subject to change based upon availability of ingredients & chef’s discretion.

There are still a couple of spots left for the class this weekend . . . Call 604.876.7653 to register! 

Chef Tim is proud to announce the next in his monthly Serious Foodie Pastry series. March’s class will feature Cakes & Mousses… just in time for Easter!

Our 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

Time: March 15 & 16, 2008.  From 9:00am - 3:00pm

Cost: $320 + GST

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

The May Monday night SF Culinary Basics class is now full, and since more of you want in we’ve decided to offer the same class running on Tuesdays starting May 6.

This class will sell out, so register early by calling us at 604.876.7653.

Learn proper knife handling skills, stocks & sauces, moist & dry heat cooking methods and more. All of our classes are hands-on, and you will prepare a 3-course meal each night. 

For a more detailed description of this delicious, enlightening & empowering course, please visit this webpage: http://www.nwcav.com/ncav_othercourses_seriousfoodie.html.

Times: Classes will run for 8 consecutive Tuesday evenings starting May 6, from 6:15-approx. 9:30pm.  There will be no classes on weeks with a stat holiday.

Cost: $695 + GST

Please Bring: chef’s knife, paring knife, pastry/bench scraper, 2 tea/hand towels, closed-toe flat-heeled shoes, and an elastic to tie back long hair.

Happy cooking!

Tony, Owner-Chef Instructor

Attention all pastry & baking buffs, there are still a few spots left in this delicious class!

As part of our ongoing Serious Foodie Pastry series, Chef Tim Meuhlbauer will present a two day class in February on Breads & Sweet Doughs. You will learn to mix, knead & bake the following delicious breads:

• Bagels
• Baguette
• Fougasse 
• Epis
• German Rye
• Italian Country
• Pistachio Sweet Roll
• Cinnamon Sweet Roll (Sticky Buns)

times: Saturday February 16 & Sunday February 17, 9:00am - 3:00pm 

cost: $320 + GST, includes recipes, expert instruction, and a souvenir NWCAV apron for you to keep.

register: by phone 604.876.7653.  Tuition is due with registration & may be paid by Visa or MasterCard.

please bring: chef knife, paring knife, pastry/bench scraper, 2 tea towels, 1 loaf/bread pan, closed-toe flat-heeled shoes, and elastic to tie back long hair.

Menus subject to change based upon Chef’s discretion and/or availability of ingredients.

The next Serious Foodie Culinary Basics series will start on Monday, May 5, 2008.

This class will sell out, so register early by calling us at 604.876.7653.

Classes will run for 8 consecutive Monday evenings, 6:15-approx. 9:30pm.

Learn proper knife handling skills, stocks & sauces, moist & dry heat cooking methods and more. All of our classes are hands-on, and you will prepare a 3-course meal each night.  For a detailed description of this delicious, enlightening & empowering course, please visit this webpage: http://www.nwcav.com/ncav_othercourses_seriousfoodie.html.

Happy cooking!

Tony, Owner-Chef Instructor

Attention Foodies!  Join us for these 1-day Advanced Culinary classes, featuring more detailed protein work. Classes will be periodically throughout the year.

This first class will feature everyone’s favourite fowl Duck!  Learn to butcher the whole bird & execute delicious dishes such as:

Rillette
Confit
Cassoulet (including sausage making)

Classes will include expert instruction, printed recipes & hands-on cooking. And, of course you get to enjoy eating the dishes you learn along with a glass of wine.

time:  Thursday, February 28, 2008.  6:15 - 9:45pm.

to register: please call 604.876.7653

cost: $98 + GST (due at registration)

please bring: chef’s knife, paring knife, boning knife, apron, 2 hand/tea towels

Menus subject to change based upon availability of ingredients and chef’s discretion.

Our very own French Chef Extraordinaire, Chef Christophe, is delighted to present two 2-day classes on French Bistro Classics.  Cook with some of your favourite ingredients, such as lobster, truffles, lamb & quail.

The first set will run Wednesday evenings on February 6th & 13th, and the second will be on February 20 & 27.  Join us for two classes, or register for all four with a discount.  Classes include printed recipes, expert instruction, an apron for you to keep, wine pairing, and of course hands-on cooking.  This is the perfect class to do with your partner or friend as you explore the intricacies of French Bistro cuisine.

French Bistro Classics #1 will feature:

Alsatian onion tart & frisee salad w/ house-made bacon & verjus
Stuffed quail on potato galette, Frenched green beans & truffle sauce
Berry Clafoutis

Lobster bisque w/ cognac
Paupiette of trout w/ salmon mousse & spinach veloute
Floating islands

cost: $245 + GST.   Get a discount by booking yourself for all four classes or booking this class with a friend for $470 + GST. 

times:  Wednesdays, February 6 & 13, 2008.  6:15 - 9:45pm

to register:  Call 604.876.7653. Payment is due upon registration, and can be made with Visa or MasterCard over the phone.

please bring:  chef’s knife, paring knife, pastry/bench scraper, 2 hand/tea towels, closed-toe/flat-heeled shoes & an elastic to tie back long hair.