COOKING CLASS
BETTER TOGETHER: DATE NIGHT IN DUBLIN - WED, JUL 8
- SKU:
- 72488
- Minimum Purchase:
- 2 units
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
BETTER TOGETHER: DATE NIGHT IN DUBLIN | 6 PM - 9 PM
Join Chef Deniz as he guides you through this upscale Irish menu. This refined four-course coastal summer menu highlights Irish influences of premium coastal ingredients; seafood and fresh seasonal flair. From salt-cured starters to a decadent stout-infused finale, ideal for a special summer gathering using local produce with vibrant and intense flavours.
- Minimum 2 person registration (automatically added to the shopping cart).
- Registration: Seats sold in pairs only!
MENU
• Irish Soda Bread with Wild Smoked Salmon, Pickled Cucumber,
and Wild Garlic Yoghurt.
• Pan Roasted Pacific Scallops, BC Asparagus, Dungeness Crab Hollandaise,
Shaved Fennel, Spring Herbs.
• Crispy Wild Salmon Fillet with New Potatoes, Fresh Spring Peas,
Mint and Chive Butter Sauce.
• Warm Guiness Chocolate Cake, Guiness Ganache, Fresh Clotted Cream.
(Picture shown is for illustration purpose only)
Deniz’s love of food began in the Mediterranean, where he grew up surrounded by a food-obsessed family. It wasn’t until later in life that he began his professional cooking career. In 2003, Deniz began working in small establishments in East Vancouver after immigrating to Canada. After just a few years in the field, he attended VCC’s Culinary Arts program. During his school years he worked at Ouisi Bistro as Chef de Partie, which specialized in Cajun and Creole cuisine.
After completing culinary school, he began working at the four-diamond Diva at the Metropolitan Hotel. From there, he moved to Chambar Restaurant & Medina Café, some of the most significant restaurants in Vancouver’s culinary scene. After two years, he decided it was time to share his knowledge and love of cooking, and joined The Dirty Apron Cooking School & Deli as Chef & Culinary Instructor.
Once he mastered his dough, cake, and general pastry skills, Deniz opened Cadeaux Bakery with Eleanor Chow. Then, he returned to Café Medina as Executive Chef and led the team in one of the most successful years of the restaurant.
Chef Deniz has also mastered the large volume private catering market, hosting guests such as Jerry Seinfeld, Owen Wilson, Juliette Lewis, Canucks players, and many more. After working in top restaurants throughout Vancouver, Deniz then headed across the Salish Sea to Galiano Island, where headed Bodega Ridge as the Executive Chef.
