Courses > Savory
All About Eggs
Unpretentious, comforting and delicious. Nutritious and economical, eggs are not just for breakfast. Recipes include elegant soufflés, easy frittatas, eggs en cocotte (eggs baked in ramekins), and more.
Bistro Fare
Cooking is easy with make-ahead bistro fare. Learn how to prepare a dinner casual French dinner party starting with mussels in white wine, followed by succulent duck confit with spicy lentils and garden greens and for dessert a light, make-ahead, lemon mousse. Comforting, rustic and delicious: French cuisine at its finest!
Cook Like A Chef!
To become a better chef certain techniques have to become innate. Every concept in this class has multiple applications yet contains only five ingredients or less. Easily memorized and adapted to become a part of your own culinary language.
Creative Entertaining
Guest chef Jamie Cummins, of award winning Relish Cafe, will show you how to prepare an inventive and memorable three course meal starting with a delicious scallop appetizer with grapefruit, arugula and brown butter hollandaise; pan-seared rib-eye with kimchi pancakes and a napa cabbage salad; and caramelized banana bread pudding with ginger ice cream. Get inspired with one of Victoria’s finest chefs!
Exotic Spiced Meat
Join guest instructor, chef Castro Boateng, for a spice-infused evening of intensely flavoured meat. Chef Castro will share his secrets for making the most of exotic spices in a menu that includes spices from around the world including piri piri, serrano peppers, coriander, caraway, cumin, allspice, cloves, cinnamon and for the bravest of cooks ... Scotch bonnet peppers.
Exotic Spiced Seafood
Join guest instructor, chef Castro Boateng, for a spice-infused evening of intensely flavoured seafood. Chef Castro will share his secrets for making the most of exotic spices in a menu that includes cardamom, clove, cinnamon, chili, coriander, tumeric and more. Recipes include Salt Spring Island mussels with curry and coconut; Cajun shrimp with a lime and cilantro salsa and Albacore tuna with Eas el hanout, a fragrant Moroccan blend of spices.
Exotic Spiced Vegetables
Join guest instructor, chef Castro Boateng, for a spice-infused evening of intensely flavoured vegetables. Learn the secrets for making the most of exotic spices in a menu laced with chile peppers, garlic, ginger, basil, koraima, fenugreek, saffron, tumeric, cumin, dried fruits and more.
Recipes include crispy plantains, taro and lotus root with chili mayonnaise and avocado and cilantro salsa, lentil stew with Berbere, a fragrant Ethiopian spice mixture and a root vegetable tajine with couscous and dried fruits.
Refreshing Spring Menu
Treat mom to a special Mother’s Day Brunch and cooking lesson with guest chef Castro Boating, former executive chef of the Aerie Resort and Spa. Brunch includes a pineapple and cucumber salad with fresh grapefruit and mint cream; pan seared sablefish with tomato and lemongrass, served in a fennel broth with spring vegetables
Scrumptious Seafood Luncheon
Join guest instructor Karri Heywood-Smith for a luncheon lesson that includes a seared scallop and wilted spinach appetizer; a shrimp and sweet pea risotto made with homemade (of course!) fish stock, and a luscious lemon pudding cake for dessert.
Special Requests
If you are unable to take a course because of a scheduling conflict, or if you have a special request for course not offered, please let us know and we will do our best to accommodate you.
Classes may be canceled due to insufficient enrollment. In such an event, refunds will be promptly issued.
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