The GOODS from The Dirty Apron
Vancouver, BC | Vancouver’s top culinary classroom will celebrate all things Okanagan with a special cooking class on May 5th, 2013 highlighting recipes from the popular cookbook The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook. In a unique twist, The Dirty Apron will welcome three Okanagan chefs to demonstrate their passion for BC bounty, each teaching his or her own recipe from the book.
Chef Natasha Schooten of Terrafina Restaurant in Oliver will teach the first course: Harker’s Organic Spinach and The Farm House Natural Cheeses Fromage Frais Fritters with Kale Pesto and Apple Mustard. This flavourful starter will be followed by Slow Cooked Halibut with Basil, Crisp Sweet Life Farms Potatoes, Stoney Paradise Tomatoes, and Artichoke Chardonnay Emulsion as taught by Gold Medal Plates Award winner Chef Mark Filatow of Waterfront Restaurant & Wine Bar in Kelowna. And, what better way to finish a perfect meal than with an expertly prepared Apple Tarte Tatin as demonstrated by Chef Sandrine Raffault-Martin, owner of Sandrine French Pastry & Chocolate in Kelowna. Each course will also be expertly paired with wines from the Okanagan including Rustic Roots Winery, Meyer Family Vineyards, and Bella Wines.
Authored by wine and food columnist Jennifer Schell, The Butcher, The Baker, The Wine & Cheese Maker is a celebration of 120 of the Okanagan Valley’s finest chefs, farmers and winemakers. The book also contains stories of culinary adventure from each contributor.
The class will run from 5:30-9:30 pm on May 5th. Tickets are $150 per person with space limited to just 22 people per class. Students can reserve their spot for the class online at The Dirty Apron. The Butcher, The Baker, The Wine & Cheese Maker will be available for purchase in The Dirty Apron Delicatessen and Chefs will be free to sign copies after the class.
About The Dirty Apron
The Dirty Apron is Vancouver’s newest, most exciting culinary playground. In addition to being a full equipped, curated delicatessen, it was born with the intention of creating an environment for novices, foodies, and aspiring chefs to learn the tricks of the trade in its cooking school. The Dirty Apron offers a selection of hands-on classes that vary from creating regional classics to understanding ingredient-driven basics and executing essential knife skills. For more information please visit: www.dirtyapron.com.
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