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NWCAV Fall 2013 classes

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I've done a number of classes at NW Culinary Academy of Vancouver on Main/12th over the years and have thoroughly enjoyed their staff, class material and facility. This is not a direct plug per se, but I just wanted to share their Fall's Serious Foodies curriculum outline for the public, in case some of you may be interested:

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Serious Foodie Advanced Course Schedule – Fall 2013

Day 1 – Monday Sept. 30
Deboning whole chickens
Latin American cuisine featuring:
Empanadas
Plantains
Chimichurri Sauce
Mole Sauce
Homemade queso fresca

Day 2 – Monday Oct.7
Deboning whole duck
Middle eastern cuisine featuring:
Bulgar Walnut Mantis
Pomegranate, walnut and saffron braised duck leg
Squash confit
Hummus and babaganoush

Day 3 – Monday Oct. 21
Processing whole snapper
Asian fusion cuisine featuring:
Cantonese style steamed fish
Bearnaise sauce
Stir fried lotus root
Kinpira gobo (spicy braised burdock)
Okonomiyaki (Japanese seafood pancake)
Goma ae (spinach sesame salad)

Day 4 – Monday Oct. 28
Cooking with whole lobster
Italian cuisine featuring:
Hand shaped stuffed pasta
Lobster bisque
Risotto
Focaccia

Day 5 – Monday Nov. 4
Menu Development Night:
2 dishes designed by groups of 2 to 4 with ingredients made available by Chef Warren:
1 fish course
1 meat course
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For more details please contact NWCAV at: http://www.nwcav.com/

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