CulinaryClasses-by-Pacific-Institute-of-Culinary-Arts

Sponsored by:

Johnstons

FRIDAY, MAY 1

2:30 pm

Knife Skills – The Sharp Side of Culinary Techniques

This 1-hour technique based class packs in valuable and time saving knife skills that include choosing the correct blade for the job, how to identify the suitable knife weight as well as, how to expertly sharpen, hone and maintain your new and old knives.

Before you know it you will have sliced and diced yourself a quick and easy meal.

$32.00

icon-information-small Limited to 20 people

4:30 pm

Sizzling ‘Haute’ Sausages – A Classic Go-To Redressed

Sausage enthusiasts unite for a whole lotta sausage and some creative play on a timeless food favourite.

Sausages have been a go-to snack for years, though lately they have become an ‘haute’ cuisine with ingredients that are regional, seasonal and artisanally crafted.  Plus, try out a few specialty condiments and unique add-ons.

Lesson will focus on varieties, flavour maximizing, spicing and condiments, the process of grinding, good fat content, casing, flavourings & cooking techniques plus, to grill or not to grill.

$32.00

icon-information-small Limited to 20 people

6:30 pm

Let’s Ganache About Chocolate

It is easy to find a great snacking chocolate but finding the perfect baking chocolate takes culinary tack.  Our talented Baking & Pastry Arts Chef Instructors will demonstrate how the right percentage of cacao with the correctly scaled recipe lands solidly on the right side of decadence.

Chocophiles will learn tempering, decorative tricks and effective techniques.  Your own chocolate masterpiece awaits.

$32.00

icon-information-small Limited to 20 people

SATURDAY, MAY 2

10:30 am

Knife Skills – The Sharp Side of Culinary Techniques

This 1-hour technique based class packs in valuable and time saving knife skills that include choosing the correct blade for the job, how to identify the suitable knife weight as well as, how to expertly sharpen, hone and maintain your new and old knives.

Before you know it you will have sliced and diced yourself a quick and easy meal.

$32.00

icon-information-small Limited to 20 people

12:30 pm

An ‘Eggsellent’ Brunch

A good egg is hard to beat; they are not only delicious and nutritious for breakfast, brunch, lunch and dinner but also, nutritionally and structurally perfect.

The humble egg is no longer a dietary no-no whether poached, scrambled or fried.  Let’s get your ‘crack’ on with a brunch inspired dish.

$32.00

icon-information-small Limited to 20 people

2:30 pm

Let’s Ganache About Chocolate

It is easy to find a great snacking chocolate but finding the perfect baking chocolate takes culinary tack.  Our talented Baking & Pastry Arts Chef Instructors will demonstrate how the right percentage of cacao with the correctly scaled recipe lands solidly on the right side of decadence.

Chocophiles will learn tempering, decorative tricks and effective techniques.  Your own chocolate masterpiece awaits.

$32.00

icon-information-small Limited to 20 people

4:30 pm

Flatbreads, pickling and fermentation

Learn how to make easy breads at home & make a Korean inspired “flatwich” recipe. This class will demonstrate simple pickling & fermentation methods that you can recreate at home.

$32.00

icon-information-small Limited to 20 people

6:30 pm

Sizzling Thai Wok

Thai cuisine is brilliantly complex and known for its’ amazing balance of sour, sweet, spicy and salty.

Delve into a class with one of our Thai seasoned Chef Instructors to learn more about everything from fish sauce and chiles to Thai specialty aromatics.

SOLD-OUT-RED

$32.00

icon-information-small Limited to 20 people

SUNDAY, MAY 3

10:30 am

Knife Skills – The Sharp Side of Culinary Techniques

This 1-hour technique based class packs in valuable and time saving knife skills that include choosing the correct blade for the job, how to identify the suitable knife weight as well as, how to expertly sharpen, hone and maintain your new and old knives.

Before you know it you will have sliced and diced yourself a quick and easy meal.

$32.00

icon-information-small Limited to 20 people

12:30 pm

An ‘Eggsellent’ Brunch

A good egg is hard to beat; they are not only delicious and nutritious for breakfast, brunch, lunch and dinner but also, nutritionally and structurally perfect.

The humble egg is no longer a dietary no-no whether poached, scrambled or fried.  Let’s get your ‘crack’ on with a brunch inspired dish.

$32.00

icon-information-small Limited to 20 people

3:30 pm

Easy Cheesy – DIY Basics

Learn how to make a simple ‘home-style’ cheese.  Class will include common and unusual production methods; classic identifying features and types of cheese groups done visually and by taste.

A ‘home-style’ cheese can be quick to put together at home so, join us and try your hand at some beginner cheese-making recipes.

$32.00

icon-information-small Limited to 20 people