CONTRASTING TEXTURES,COMBINING FLAVOURS
& PLATING IN FOOD PREPARATION

When you taste an entree that explodes on your palate & wow’s you visually what makes this experience so great? The combination of tastes contrast in textures and not least, the presentation on the plate are factors that are instrumental in supporting the success of your experience with a dish.

This class is mostly a demonstration class that will combine the elements of texture, flavours and plating which will help move your own creations to another level. We will not be focused on a “theme menu” but instead on individual dishes that can demonstrate these effects. Come and enjoy a casual afternoon class of 10-12 people for 3 hours; we will share the entrees prepared afterward. I have listed suggested wine pairings with each dish.

VELVETY CARDAMOM CARROT SOUP
WITH LIME LEAVES & CARROT RIBBONS

Silky and luxurious! You won’t believe the intense carrot/cardamom flavour and colour in this soup; clean and distinct and an unusual match made in heaven ~ simply presented in beautiful white soup plates garnished with carrot ribbons and a sprig of greenery, fresh-ground Tellicherry Peppercorns. Good fresh ground cardamom counts here! ~ Wine Pairing; Sauvignon Blanc, New World Sparkling, Riesling,

THE ULTIMATE WEST COAST CURED SALMON CROQUETTE
WITH WHOLE PINK PEPPERCORNS TOPPED WITH QUAIL EGG,
HOUSE-MADE FRESH TARRAGON~LIME PESTO

Have you ever wanted to make a really flavourful salmon cake with locally cured salmon using fresh herbs like tarragon and the crunch of whole dried pink peppercorns from Brazil (too bad not local yet!); then plunk a beautiful little Fraser Valley sunny side up quail’s egg on top? We will do this and serve it on a nest of curly frisee, drizzled with house-made tarragon lime oil ~ Wine Pairing; Sauvignon Blanc, Prosecco, Riesling, Muscat

CRUSTED EGGPLANT WHEELS, SAFFRON CREME FRAICHE
HOUSE-MADE FLAKEY TURMERIC~LEMON SALT

If you fry ingredients at the right temperature and in the right kind of oil they do not retain much of the oil and are really light and crispy. Eggplant when it is fried properly maximizes the flavour of the eggplant and there is a lightness about it when it is served warm on a bed of emerald green cilantro leaves. A spoonful of house-made saffron creme fraiche on the side sends it into another realm ~
Wine Pairing ~ Sauvignon Blanc, Fume Blanc, Riesling.

SUCCULENT LOCAL MUSSELS IN HOUSE-MADE LOBSTER STOCK
WITH CHORIZO, WHITE WINE, CLEMENTINE ZEST, FENNEL

This dish is amazing eye candy! One of the most beautiful things about these ingredients is the vivid colour of the shiny black mussels swimming in a sea of lobster broth, Spanish smoked paprika, Spanish chorizo. (I will make the lobster stock ahead of time because we will not have time to do this.) Served with sour dough ciabatta so you can sop up all the luscious juices from the rendered stock and mussel broth ~ Wine Pairing Rioja (white or Red), Young Barbaresco, Sangiovese, Sauvignon Blanc, Sparkling, Beer

WHAT TO BRING ~

Your palate!, an apron, notebook if you want to write things down and whatever you would like to drink with your dinner.

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