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What some of our past participants had to say...

 

"I would like to thank you and your partner for an ‘over the top’ evening. The ambience was outstanding, Masa’s hands on Sake ‘seminar’ was both culturally and educationally stimulating, not to mention mildly intoxicating !

The food prep and demonstration was exceptional. Both of you taught and gave tips incidentally; the presentation and ‘service to the table’ was elegant, without being fussy and finally, the Courses - Every one was truly a gastronomical delight. The choice of menu items, the textures, the flavours were all perfect. Both of you made it all look so easy. Bravo for an exquisitely designed & executed meal. I know you do this all the time but your skills and delivery are really exceptional."

 

M. Klein, Vancouver, BC

 

"Amazing food, fantastic sake, and great atmosphere last night. Thoroughly enjoyed the evening and can only recommend you, EBC and the event in the highest regard. You will see me at future events (this has been my second or third with you and all have been amazing). Kudos!!!"

 

G. Phillips, Vancouver, BC

 

"We had a great time - your service and the food met all my expectations and then some! An excellent blend of good food and wine in relaxed, casual atmosphere."

 

S. Malcolm, Calgary, AB

 

"After attending the cooking class, I was so excited, I went back to Granville Island the very next day and bought all the ingredients to make the Thai Curry Chicken dish. Thanks for all the cooking tips and the carefree style of the class. I had a really wonderful time and it was great to get answers to so many of our cooking questions."

 

E. Ng, Vancouver, BC

 

"Thank you so much for the experience you gave me last night. You are both so inspiring! I learned so much; I feel like I can cook up a whole new storm! Discovering kaffir limes, galangal, jicama,Thai basil and what good lemon grass looks like is the best thing that's happened in my food world in a long time. Your business and your passion for quality makes Vancouver a better place. Consider me one of Edible BC's biggest fans."

 

N. Lanthier, Vancouver, BC

"Just wanted to thank you, Roger and Cecilia for a wonderful evening! The food was amazing, the wines were perfect, and I had a great time chatting with everyone. I will definitely be taking more classes."

 

A. Parr, Vancouver, BC

 

"Your menu was wonderful and complimented the scotch choices beautifully. I thoroughly enjoyed learning about whiskey, as my knowledge was limited at best, and came away with the idea that sipping a good scotch can be a perfect indulgence! It was a great evening and I have already recommended you to several friends. Thanks!"

 

D. Golden, Vancouver, BC

 

"The event exceeded my expectations in several areas, but most notably in terms of value."

 

K. Ridgeway, Vancouver, BC

"What a lovely evening last night...I liked the relaxed atmosphere and intimacy of the group. It felt like a bunch of friends getting together on a Saturday night and hanging around, where else, the Kitchen!! The food was fabulous and I really enjoyed the wine selections. Thank you all, for putting together a great evening. "

 

C.Langenfeld, Vancouver, BC

"WOW! We'll be coming back again and again. Wonder when the friends are going to join us! For dollar value, a great meal, shown how to prepare new dishes, meet a notable chef, new people, taste great wines/spirits AND... get the recipes! How can you beat that. Doreen and I will never tire in thanking you for such a wonderful time. Also... another couple of oyster dishes... I'm in heaven! "

 

D. Edey, Delta, BC

"Words fail me, \"Superb\", \"Fabulous, Grrrrreaaaaaaaaaattt, \". MOST IMAGINATIVE COMBINATIONS I HAVE EVER HAD..."

 

R. Diesvelt, Vancouver, BC

 

"Sensational class - great value for money - great menu and wine - good venue with options to shop during class."

 

D. Brinkhaus, Vancouver, BC

 

 

"A lovely evening from start to finish and an excellent way to spend an evening when visiting the city!...My favorite hobbies are cooking and travelling and you allowed me to combine these two loves in a very satisfying way to make my visit to Vancouver very memorable"

 

M. Garland, St. Catharines, ON

 

 

"We had an awesome time last night. Learnt a lot and definately missed even more than we picked up, but it was a great time and we'll certainly look forward to doing again. Thanks again for putting on such a great evening."

 

R. Ritchie, West Vancouver, BC

 

"Over the years I have attended many, food/drink/wine events. Not
only was your tasting a lot of fun with it’s casual and unique atrnosphere and location, but the fantastic food and testing/educatIon created a “great’ evening. It is my intention to participate in future events. Aa a side comment, I am an Interior Designer, your quaiity of food preparation, on two burners and a grill makes the purchase of $45,000 of appliances for small apartment kitchen renovation look pretty ridiculous.

 

D. Kavanaugh, North Vancouver, BC

 

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COOKING WITH B.C.'S BEST

 

Have you every wanted to learn how to cook locally? How to use many of the products available in Edible B.C.? Are you looking for inspiration? Do you want to sample many of the different products available in the store and ask questions?

Join Edible B.C. chef / owners Eric Pateman and Cecilia Yong for our bi-monthly cooking classes and product demonstrations where we will show you not only how to use the many products available in the store, but also let you taste the finished product once it is put into practice. Of course, food is even better with wine, so we will also be cracking open some bottles of B.C.’s best to further enhance this fun-filled evening.

What can you expect? Well, how about Rack of Lamb with Lavender Jelly, Fraser Valley Duck with Mission Hill Oculus Cherry sauce, Grilled Qualicum Scallops with Green Heirloom and Garam Masala Jam, Okanagan Greens with Hazelnut Oil and Lemon Sea Salt and many, many more dishes. Each evening we will prepare at least 4 different sumptuous dishes that you can watch, and of course, taste. We will the also email you the recipes and photos from the evening following the class.

 

This is a great opportunity to experience the market after hours as well as enjoy perks such as a private shopping experience with 10% off everything in the store, including gift baskets.

Hurry and sign up now as we have to limit each night to only 16 guests.

Overview


Time: 7:30 PM - 10:30 PM

Cost: $74.95 per person and up depending on the class

Price Includes:

• In-store cooking demonstrations and samples
• B.C. Wine Tastings
• 10% off everything in the store that evening
• Edible B.C. Tote Bag

 

PLEASE NOTE - ALL BOOKINGS ARE FINAL AND ARE NON-REFUNDABLE BUT YOUR TICKET IS TRANSFERABLE TO ANOTHER PERSON.

 

2007 Class Recipes

 

APPETIZERS

SMOKED TUNA & HEIRLOOM TOMATO CROSTINI
Butterfly Brand Smoked Tuna
Okanagan Vinegar Brewery Solera Pinot Noir Reduction

PRAWNS TWO WAYS
Vista D’Oro Green Heirloom Tomato Vinaigrette, Monsoon Coast Curry & Apple Vinaigrette

PROSCIUTTO WRAPPED COMOX BRIE w/ Fresh Basil, Turkish Fig, Raincoast Crisp

CARAMELIZED SWEET ONION SOUP
Granville Island Beer, Carmelis Goat Cheese Crouton

PRAWN & MANDARIN ENDIVE SALAD Jicama, Raspberry Pepper Dressing

BROWN BUTTER ANGEL HAIR PASTA w/ Oyama Goose Prosciutto, Fresh Herbs,
Hazelnuts

POTATO PARSNIP LATKES
Fresh Herb Crème Fraiche, Wild BC Smoked Salmon

GRILLED ASIAN PEAR &
AVOCADO SALAD
Spicy Cashews, Garam Masala Vinaigrette

POACHED OYSTER
Thai Cream

LOBSTER MUSHROOM DUSTED SCALLOP
Wild Mushroom Pate, Onion & Garlic Confit, Wild Mushroom Whisky Vinaigrette

OYSTERS w/ Jonagold Mignonette & Pan-fried with Tarragon Aioli (Brian Fowke)

SPOT PRAWNS ‘In the Shell’ with Classic Cocktail Sauce & Sous-vide with Lemon Foam (Brian Fowke)

BABY GRILLED CHEESE SANDWICHES w/Blossom Blue w/ Turkish Fig, Carmelis Chabichou w/ Roasted Garlic & Caramelized Onion, Balsamic
Jelly Reduction

DECONSTRUCTED OCEAN WISE ALBACORE TUNA SALAD w/ Curried Apple Vinaigrette & Stellar Jay Granite

ROASTED POLDERSIDE DUCK SALAD ROLL
Jicama, Thai Basil, Mint,
Black Bean Lime Dipping Sauce

BANANA LEAF STEAMED
WILD PRAWNS Lemon Grass, Young Ginger, Chili & Lime

LOBSTER BISQUE
Lobster Oil, Whisky Foam

GRILLED SCALLOP CEVICHE
Avocado, Coconut & Tomato Salsa

FORAGED MUSHROOM CAPPUCCINO
Fraser Valley Fireweed Honey (Roger Planiden)

PAN ROASTED DIVER CAUGHT SEA SCALLOP
Stuffed w/ Black Truffles, Cauliflower & Green Apple Puree, Pomegranate Reduction (Roger Planiden)

FRUIT, NUT & CINNAMON AROMA SALT TART
Fraser Valley Dried Fruit, BC Spot Prawn, Fresh Dill (Dominique & Cindy Duby)

SPICED COCOA BROWN BUTTER GNOCCI
Wild Mushroom Ragout, Baby Bok Choy (Dominique & Cindy Duby)

SMOKED TUNA SALAD
Raspberry Rosemary Sea Salt, Half Pear (Maison Cote)

ROASTED BUTTERNUT SQUASH SOUP
5 Spice Cream Fraiche, Wild Mesclun Salad, Balsamic Raisins & Roasted Garlic Crouton (Maison Cote)

STEAMED GALIANO MUSSELS
Beer & Herb Broth, Truffle Oil Frites

FRESH MUSHROOM CRUSTED
BC SPOT PRAWN SALAD
Pea Tips, Baby Morels, Wild Mushroom Vinaigrette

SCALLOP CARPACCIO
Lemon Oil, Shiso, Smoked Salt

AHI TUNA TATAKI
Young Ginger, Magrut Lime, Chili Oil, Seaweed Salad

CHILLED WATERMELON SOUP w/ Thai Inspired with Fresh Dungeness Crab

LINE-CAUGHT ALBACORE TUNA TARTAR w/ Fresh Wasabi, Avocado, Pineapple, Candied Ginger Sesame Dressing

FANNY BAY OYSTERS Cornmeal Crust, Chorizo Relish, Salsa Verde Mayo

 

 

 

MAIN COURSES

POLDERSIDE FARMS ORGANIC DUCK
Mission Hill Rhubarb Vidal Jus
Crumbled Blossom Blue

LOIN OF FRASER VALLEY LAMB w/ Wild Chanterelle & Arugula Pesto, Lavender Jelly, Mint Dijon Tapenade

WILD RED SNAPPER FILLET
Oyama Chorizo, Tomato, Capers

LOIN OF FRASER VALLEY PORK w/ Merridale Cider & Mustard Sauce

CRISPY CHICKEN w/
Truffles, Wild BC Mushrooms, Fingerling Potatoes

SLOW BRAISED BEEF SHORTRIB w/ Chocolate & Coffee Demi, Polenta

THAI STYLE MUSSELS
Lemon Grass, Young Ginger, Kaffir Lime, Green Chilies, Coconut Milk

RIB-EYE A LA PLANCHA
Smashed Truffled Fingerlings, Grilled Asparagus

BIRCH SYRUP & WHISKY
GLAZED SABLEFISH
Butternut Squash Puree, Roasted Beet and Garlic Broth, Crispy Chard

ROASTED POLDERSIDE DUCK BREAST
Peppered Napa & Rillette, Blackberry Juniper Jus

WILD SALMON Sautéed with Sauce Bonne Femme & Sous-vide with Smoked Tea Broth (Brian Fowke)

BC BEEF STRIPLOIN Seared with Peppercorn Sauce & Sous-vide and finished with Smoked Salt (Brian Fowke)

WILD MUSHROOM RISOTTO
Carmelis Goat Cheese, Truffle Oil

CIDER BRAISED FRASER VALLEY VEAL CHEEKS
Candied Beets, Carrots & Fennel, Pan Jus

THAI GREEN CURRY CHICKEN Coconut Milk, Galangal, Free Range BC Chicken

PAN FRIED WILD LING COD
Daksha’s Curry, Tomato & Chili

SEARED WILD HALIBUT MEDALLION Blackberry Juniper Demi, Wild BC Mushrooms, Spinach

WHISKY & BIRCH SYRUP GLAZED FRASER VALLEY PORK RIBS Oyama Bacon & Smoked Cheddar Hominy Grits

“COMET’S TAIL” PEPPER CRUSTED AHI TUNA
Lemon Scented Potato Mousseline, Organic Tomato Relish, Venturi-Schultz aged Balsamic Vinegar (Roger Planiden)

ROASTED NORTHERN B.C. LAMB LOIN
Slow Cooked Shoulder and Asiago Potato Cakes (Roger Planiden)

PAN ROASTED B.C. BISON TENDERLOIN
Herb Crusted Salt Spring Island Goat Cheese Mantle
Salpicon of Black Truffle Gnocchi, Tyroler Bacon Jus (Roger Planiden)

BRAISED SHORT RIBS & CHOCOWINE BROTH
Creamy Whipped Polenta (Dominique & Cindy Duby)

LAMB POPSICLES
Mint Szechuan Sea Salt, Marinated Mushrooms, Caramalized Onions and White Truffle Whipped Potatoes (Maison Cote)

MAISON COTE TOMATO PESTO CHICKEN
Herb Infused Jasmine Rice, Grilled Fresh Vegetables

OYAMA CHARCUTERIE
Chorizo with Onion Confit & Manchego, Okanagan Red Proscuitto with Melon & Basil Jelly, Garlic Crostini with Rillette, Cornichon & Mustard
Organic Baby Green Salad

SLOPING HILLS FARM ORGANIC PORK
Caramelized Cipollini Onions, Local Spinach, Yellow Courgette, Nut Brown Jus

SAKE & BIRCH SYRUP
MARINATED HALIBUT
Grilled Pineapple, Foie Gras, White Miso

CANADIAN PRIME BEEF
Pine Mushroom Crust,
Wild Mushroom, Bacon & Braised Shank
Baby Carrots & Spinach

PAN SEARED WILD HALIBUT
Fresh Spinach & Strawberry Salad, David Wood
Goat Cheese, Toasted Pine Nuts, Balsamic Glaze

 

 

DESSERTS

PINOT GRIS VANILLA POACHED PEAR VOL AU VENT w/ Vanilla Scented Anjou Pear Compote, Pear Crema Fool , Vanilla Bean Scented Blackberry Honey

CHOCOLATE BLISS
ICE CREAM SANDWICH
Fresh Mint Ice Cream, Candied Mint Leaves

OCULUS CHERRY & MASCARPONE CHRISTMAS BOX w/ Oculus Reduction

VANILLA PANNA COTTA
Vista D’Oro Spiced Cranberry Ice Wine Compote, Mulled Spiced Syrup

BRIOCHE TOAST W/ CINNAMON HONEY APPLES
Whisky Ice Cream, Spicy Organic Hazelnuts,
Blue Cheese Crumble

STRAWBERRIES w/ Birch Syrup Sabayon (Brian Fowke)

B.C. BANANA SPLIT
Grilled Banana, Local Ice Cream, Oculus Cherries,
Milsean Caramel, Chocowine & Toasted Hazelnuts

LEMON GRASS & COCONUT
TAPIOCA PUDDING Mango & Pomegranate Salad, Piped Matcha White Chocolate Truffle

LITTLE QUALICUM BLUE CHEESE & FIG FOOL
Agassiz Hazelnut Meringue

MILK CHOCOLATE & MAPLE CARAMEL CAKE
Fresh Berries (Dominique & Cindy Duby)

MASCARPONE LEMON CAKE
Balsamic Chocolate Sauce and Fresh Strawberries (Maison Cote)

FROZEN BITTERSWEET
CHOCOLATE MOUSSE
Blackberry Port Macerated Strawberries and Granola King Granola Oatmeal Cookies

MATCHA PANNA COTTA
Honey Tea Jelly, Fresh Cherry & Lychee

PROSECCO FIZZ Fizzy Prosecco Gelee , Fresh Local Berries, Mint & Citrus

 

* All files are in Adobe PDF format

 

Contact Us

 

Edible British Columbia Culinary Experiences Corp

Phone: 604.662.3606
Fax: 604. 662.3644
E-mail: info@edible-britishcolumbia.com

#565 - 1689 Johnston Street
Vancouver, B.C.  V6H 3R9

www.edible-britishcolumbia.com

 

 

UPCOMING 2008 CLASSES

 

June 10th - BC's Best with guest Chef Brian Fowke of Rare and Metro Restaurants ($74.95) SOLD OUT

 

June 24th - BC's Best with guest Chef Robert Belcham of Fuel Restaurant ($74.95) Rated the top new restaurant in Vanocuver! Come and learn from Robert Belcham who used to cook at the French Laundry! SOLD OUT

 

July 8th - BC's Best with guest Chef Frédéric Couton of the Cannery ($74.95) SOLD OUT

 

July 16th - BC's Best with guest Chef Brian Misko of House of Q for a Beer and BBQ evening. ($89.95) TICKETS SELLING QUICKY - THE PERFECT SUMMERTIME EVENT ON THE GRANVILLE ISLAND WATERFRONT!

 

July 23rd - BC's Best with guest Chef Andrea Carlson of Bishop's ($74.95) TWO SEATS LEFT!

 

July 29th - BC's Best with guest Chef Rafael Gonzalez of Yew at the Four Season's Hotel Vancouver ($74.95) A FEW SEATS LEFT!

 

August 26th - BC's Best with guest Chef Sean Cousins of The Vancouver Club ($74.95) TICKETS SELLING QUICKLY!

 

September 12th - BC's Best with guest Chef Thomas Haas - need we say more! ($74.95) - SOLD OUT

 

September 23rd - BC's Best with guest Chef Don Letendre of Elixer at the Opus Hotel ($74.95)

 

September 27th - BC's Best with guest Chef Bal Arneson featuring healthy Indian cooking ($74.95)

 

October 7th - BC's Best with guest Chef Chef Maxim Ridorossi from King Pacific Lodge ($74.95)

 

October 24th - BC's Best with Edible BC Chef Eric Pateman - Whisky Dinner with Andrew Starritt of Caskstrength ($99.95)

 

November 14th - BC's Best with guest Chef Mark Perrier of CinCin Restaurant - Truffle Inspired Dishes ($74.95)

 

November 24th - BC's Best with guest Chef Vikram Vij of Vij's Restaurant ($74.95) TICKETS WILL BE ALLOCATED VIA A LOTTERY SYSTEM DUE TO POPULARITY. TO BE ENTERED INTO THE DRAW FOR TICKETS, SEND AN EMAIL TO EVENTS@EDIBLE-BRITISHCOLUMBIA.COM STATING YOU WISH TO BE ENTERED INTO THE DRAW. THE DRAW WILL BE MADE ON OCT. 31, 2008 FOR 20 LUCKY PEOPLE!

 

December 10th - BC's Best Christmas Inspired Dinner with Edible BC Chef Eric Pateman ($74.95)

 

 

 

 

Untitled Document
 

 

Chef Guided Market Tours

 

Audi Escape Weekends

 

Cooking with BC's Best Classes

 

Gourmet Kayaking Adventures

 

Chef for a Day Experiences

 

Gulf Islands Gourmet Cruise

 

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