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January 2016
$100

Canapés with Chef Jade Berg

January 9, 2016 @ 2:00 pm - 7:00 pm
Taku Resort & Marina,
616 Taku Rd
Heriot Bay, British Columbia V0P1H0 Canada
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chef-jade-food

Looking for a unique twist on finger food for your next party? Learn how to use locally sourced ingredients to make bite size canapés. Chef Jade will cover 5 seasonal Canapés each paired with a local wine, that will wow your family and friends at your next dinner or holiday party. Your menu will include: - Roasted butternut squash soup shooters with crispy pork belly. - Local marinated mussels served on a half shell. - Mini Dungeness crab cakes with lemon fennel aioli -…

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$85

Knife Skills – Hands on Class

January 16, 2016 @ 3:00 pm - 7:00 pm
Taku Resort & Marina,
616 Taku Rd
Heriot Bay, British Columbia V0P1H0 Canada
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IMG_4973

In this course we will cover basic knife care, how to sharpen and hone your knife. You will learn the terminology and different techniques used by chefs to help prepare your Mise en place. We will Learn how to julienne, brunoise, and chiffonade; and together we will make a seared Albacore tuna tataki, with asian slaw.

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February 2016
$85

Soups and Stocks – Demonstration Class

February 20, 2016 @ 4:00 am - 6:00 pm
Blue Moon Winery,
4905 Darcy Rd
Courtenay, British Columbia V9J1R5 Canada
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chilledsoup

Learn the basics of making soups and stocks in this demo-style class learning how to make good old fashioned comfort food with a west coast twist! Chef Jade will be gathering as much of the product himself as he can and will demo  how to make white seafood stock and transform it into a west coast bouillabaisse, with BC Honey Mussels, Dungeness Crab and local rockfish.

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$85

Seafood – Hands on Class

February 27, 2016 @ 3:00 pm - 7:00 pm
Taku Resort & Marina,
616 Taku Rd
Heriot Bay, British Columbia V0P1H0 Canada
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abovecooking

Go with Chef Jade down to the beaches of Quadra Island and pick oysters and clams. Return to the kitchen and learn a variety of ways to prepare the freshest shellfish you can get. In This course we will learn how to shuck oysters and how to make a kelp mignonette,  Dinner will include fresh shucked oysters with a kelp mignonette, pan seared sablefish and Honey Mussels cooked with  roasted lemon and fennel.

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March 2016
$85

Braising – Hands on Class

March 19, 2016 @ 3:00 pm - 7:00 pm
Taku Resort & Marina,
616 Taku Rd
Heriot Bay, British Columbia V0P1H0 Canada
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2015-06-24 14.15.52

Braising is about layering flavours, starting with the caramelized meat and building up to a last touch of perhaps vinegar, honey, or fresh herbs. We will be learning how to make braised venison shanks with roasted parsnip and squash puree  Sit down as a group after and enjoy the hearty dinner you just learned how to make.

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April 2016
$85

Emulsifications and Sauces – Demonstration Class

April 16, 2016 @ 4:00 pm - 6:00 pm
Blue Moon Winery,
4905 Darcy Rd
Courtenay, British Columbia V9J1R5 Canada
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2015-06-24 10.17.22-2

Learn how to master the art of making homemade vinaigrettes and learn different applications of emulsifications. We will start the day making a Fig Balsamic Vinaigrette, a Brie and Honey Vinaigrette, and learn about the 5 mother sauces and finish off making a creamy bechamel sauce for our handmade pasta dinner. Using Pattison farms organic greens we will make a side salad using one of the vinaigrettes we made earlier during the day, after class sit down and enjoy your…

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$595

Thai Cooking and Food Photography Workshop!

April 22, 2016 @ 7:00 pm - April 24, 2016 @ 12:00 pm
Taku Resort & Marina,
616 Taku Rd
Heriot Bay, British Columbia V0P1H0 Canada
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Black chef jacket 008

Join award-winning culinary instructor Chef Heidi Fink and food photographer Rebecca Wellman for a hands-on integrated cooking/photography course, giving you the best of both authentic Thai cooking and food photography instruction. This two day workshop will be a culinary exploration of all things Thai, as well as the perfect course for those who want to take better food photos. Through hands-on cooking, we will learn to get the most out of basic pantry staples, and proceed to a deeper exploration of Thai ingredients…

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May 2016
$85

Homemade Pasta and Fillings – Hands-on Class – SOLD OUT!

May 28, 2016 @ 3:00 pm - 7:00 pm
Taku Resort & Marina,
616 Taku Rd
Heriot Bay, British Columbia V0P1H0 Canada
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pasta-789819_1920

Learn how to make amazing fresh pasta in this course, and how to take it to the next level. Making ravioli can be challenging, but we are going to show you how to make restaurant style ravioli. We will be covering two different fillings in this course, a wild mushroom and goat cheese filling, and a dungeness crab ravioli,  This one is going to build on your knife skills, sauce skills that we have covered in our previous courses. For…

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June 2016
$595

Spanish Tapas with Local Flair – Chef Dan Hayes – Only 3 Spots Left!

June 10, 2016 @ 7:00 pm - June 12, 2016 @ 12:00 pm
Taku Resort & Marina,
616 Taku Rd
Heriot Bay, British Columbia V0P1H0 Canada
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The Food of Spain  Spanish Food is one of the most celebrated food styles throughout the world.  Simple yet satisfying, and complex without being complicated, Spanish food is perfect to enjoy with family and friends.  Chef Hayes has had a home in Spain his whole life, living and working there along the way! From land to forest to sea, Spanish food celebrates local ingredients, freshness and seasonality.  Join me for a weekend of traditional Spanish Food where we will explore history and…

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February 2017
$595

Real Italian with Chef Gianfranco Mosca and Sommelier Daria Dosselli – Sold Out!

February 24 @ 7:00 pm - February 26 @ 12:00 pm
Taku Resort & Marina,
616 Taku Rd
Heriot Bay, British Columbia V0P1H0 Canada
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Gianfranco

The Real Food of Italy The passion that Gianfranco and Daria have for Italian food and wine is unmatched.  This weekend you will feel as though you have been transported to both Southern Italy(where Gianfranco is from) to Northern Italy (Daria's home).  You will learn the intricacies of how an Italian menu comes together, with essential wine pairing instruction and gastronomical insights. This class will address the inexperienced novice and the more practiced home-chef alike. Interesting background information, geographic, historic…

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