PERFECT PRIME RIB - Saturday, June 2nd- $55 plus hst, 12 - 3 pm
Chef Chris Beall
Learn to cook perfect prime rib! We are going all out this afternoon with a fantastic dinner menu with Slow Roasted Prime Rib as the "Main Event". Join Chef Chris Beall as he teaches us the secret to creating a high end restaurant quality dinner with all the fixings....even Yorkshire pudding! From buying the roast, prepping it, cooking and carving - all will be covered. Plus round out the meal with a terrific appetizer, salad and a dessert that can carry through the busy party season. Wow - doesn't get much better than this! On the menu:
Stuffed Mushroom Caps - stuffed with cheese & fresh herbs then baked au gratin and topped with balsamic syrup
Deconstructed Caesar Salad - romaine hearts, freshly made sourdough crostini, fresh caesar dressing drizzle, baked parmesan crumble
Slow roasted AAA Prime Rib Roast - rubbed with garlic, thyme, cracked pepper, rock salt and whiskey and served with a Porcini mushroom demi glace and horseradish cream
Yorkshire Puddings - baked with parmesan and green onion
Steamed Broccoli - topped with Béarnaise Sauce
Roast Yukon Gold Potato Wedges
Chocolate Panna Cotta
EASY ENTERTAINING - Tuesday, June 5th - $55 plus hst, 6-9 pm
Chef Alan Dee
Fast and easy menus don't have to be short on flavour. Come see how Chef Alan Dee can show you how to develop complex flavours without the fuss!
Leek and Potato Soup with Truffle Oil
Zucchini Carpaccio with Shaved Parmesan
Mediterannean Chicken with Lemon, Olives, and capers
Prawns with Creamy Roasted Red Pepper Sauce
Fresh Strawberry, Mascarpone and Mint Bruschetta
GLOBAL VEGETARIAN GRILL - Thursday, June 7 - $55 plus hst, 6-9 pm
Chef Cindy Low
It's time to get your grill on - and vegetarians aren't being left out! Join Chef Cindy Low as she arrives with an exciting vegetarian menu to kick off the grilling season. These flavor combinations will rock your taste buds - you won't believe it's vegetarian! On the menu:
Cedar-planked Brie with blackberry compote
Grilled halloumi (cheese) and vegetable kebabs
Quinoa tabbouleh - Middle Eastern salad of parsley, tomatoes, cucumber, onion, with quinoa, the supergrain
Watermelon, feta and mint salad
Kung pao tofu sliders
Strawberries Romanoff
URGE CHOCOLATES - Saturday, June 9th - $55 plus hst, Noon - 3 pm
Chocolatier Dirke Botsford
Those who have tasted Urge Chocolates understand that these are no ordinary chocolates! They are creating raving fans and that's why we have asked Dirke Botsford, the chocolatier behind these delectable bites to come and show us how we can craft our own chocolates at home. Or just come to learn more about the art of chocolate making and enjoy the samples you get to bring home! In this class you will learn: The history of chocolate, the science behind it, learn the fundamentals to make your own ganache as well as a variety of chocolate treats and much more. Dirke is a wealth of knowledge of all things chocolate and you will gain a new appreciate for this art form. Light refreshments will also be served.
ULTIMATE RUM TASTING - $59 plus hst, 7-9pm
Perfect for Father's Day! Send someone special, or book a seat for yourself, and join us for a taste tantalizing tour of the sunny world of rum. You'll find out for yourself why this ancient and distinct spirit is attracting so many new fans in BC!
The world of rum offers a great variety of tastes, styles, and ages. Our ‘ports of call’ will include: Brazil, Leblon Cachaca (the ‘non-rum’ rum); Nicaragua, Flor de Cana 4 year white (the flower of the cane); Nicaragua, Flor de Cana 7 year amber (why ageing matters); Dominican Republic, Ron Mathusalem 15 year Solera (why premium matters); and Trinidad & Tobago, The Kraken Spiced Rum (we close on a spicy note!).
Your guided tour of these unique rums will include an exploration of the many approaches to this seemingly simple spirit including the differences in production, storage, and ageing that impact the quality and price of rums.
ASIAN GRILL - Thursday, June 14 - $55 plus hst, 6-9 pm
Chef Cindy Low
It's time to fire up the grill, Asian style! Tonight, Chef Cindy Low presents an Asian grilling menu, adding an Asian twist to your favorite foods of summer. Just in time for Father's Day! On the menu:
Grilled maple-teriyaki salmon bites
Thai grilled beef sirloin with organic greens and rice noodles
Grilled pork tenderloin with orange-miso glaze
Grilled Shanghai bok choy with sesame vinaigrette
Apple cinnamon brown rice
Asian Strawberries Romanoff
GOURMET BURGERS! - Saturday, June 16th - $55 plus HST, 12-3
Chef/Owner Chris Beall
Just in time for Father's Day!Chef Chris has out done himself with this amazing burger menu!
I don't know what dad will be more excited about the Kobe beef sliders or the Chorizo Burger.
If cooking is not for dad how about for you, then you can wow him with an amazing burger meal on Fathers Day. This menu promises to leave all very full and very satisfied! On the menu:
Hand chipped fresh Kennebec fries – truffle oil, shaved parmesan and black pepper. Preserved lemon aioli.
Kobe beef meatball slider – braised in arrabiatta sauce, on a brioche bun with sliced manchego cheese and haystack onions.
Chorizo burger – on a pretzel bun with bratwurst, triple-crunch-whiskey-mustard, sauerkraut and roasted bell peppers.
East meets West Burger – sweet sticky buns with Kimchi, Japanese mayo, and sweet soy on Togarashi crusted pan seared albacore tuna.
Dessert Burger – looks like a burger --- tastes like dessert!! Sub the beef for a brownie, then sub the bun for a cupcake and let your imagination do the rest!
PROVENCAL GRILL - Tuesday, June 19th - $55 plus hst, 6-9pm
Chef Glenys Morgan
French cooking in the Provencal style is quite distinctive from the rest of French cuisine. There is a Mediterranean influence that brings hot spices, garlic and olive oil to the forefront. In the spirit of the region, come experience a night of grilling a la Provence. On the menu:
Prawn and Chorizo skewers with piment d'Espelette aïoli (spicy garlicy mayo)
Tarte Pique-nique- a galette of vegetables-thinly shaved leeks, asparagus, fresh herbs
Grill-roasted chickens, with a mustard herb crust, spatchcocked or "toad" chickens.
Couscous
Salad with Spinach, Parsley, and Spring Onions with Lemon Chive Dressing
Almond and Semolina Cake with local strawberries
HONING YOUR KNIFE SKILLS - Saturday, June 23rd - $55 plus hst, noon - 3pm
Chef Glenys Morgan
Chefs say the No.1 kitchen essential is a sharp knife. Knife skills are important - they cut down on prep time and good prep means better results. A dish should look as good as it tastes, so refine your chopping, dicing and slicing techniques with fresh herbs, brunoise peppers, matchsticks and perfectly diced pieces. Don't forget knife maintenance- keeping the blade sharp forever. This is a hands-on class and we'll taste-test the results.
MEMPHIS BLUES- Thursday, June 28th - $75 plus hst, 6-9 pm
Chef George Siu
Why Are Sauces & Rubs So Important in Authentic BBQ? We will be discussing the types, origins and versatility of dry rubs and sauces in the Southern States. We will be demonstrating 2 sauces and 2 rubs - All Purpose Dry Rub for chicken, pork, Brisket Rub for beef, lamb and game, Memphis Blues Classic BBQ Sauce, and Memphis Blues Carolina Mustard Sauce. On the menu:
Dry Rub Popcorn
All Purpose Dry rub Shrimp, served with warm Cornbread
BBQ Chicken Wings with rub and sauce
Brisket Dry Rub Flank Steak, served with Carolina Mustard Sauce and Potato Salad
