COOKING CLASS
BETTER TOGETHER: DATE NIGHT IN LISBON - THU, JAN 30
- SKU:
- 68404
- Minimum Purchase:
- 2 units
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
Tonight is the night to treat that special someone to a delectable evening exploring Portuguese cuisine. Imagine bustling nightlife, pastel coloured buildings, and friendly local conversations floating through the air as you cook your way through the capitol. Assisted by expert chefs each step along the way you and your partner will create your very own dinner from scratch to enjoy together. Traditional dishes with fresh Mediterranean flavours will delight your palate and leave a taste for adventure in your mouth.
- Minimum 2 person registration (automatically added to the shopping cart).
- Registration: Seats sold in pairs only!
MENU
• Sardine Conservea on Sourdough with Butter and Sweet Onions.
• Pastéis de Bacalhau, Crispy Salted Cod Cakes with a Mix of Potatoes,
Herbs and Dungeness crab, Saffron Mayonnaise.
• Portuguese Piri Piri Chicken with Warmed Pan Potatoes, Fresh Chilies, Garlic, Herbs, and Wilted Winter Greens.
• Pastéis de Nata, Traditional Warm Portuguese Egg Tart with Puff Pastry.
- All participants receive a storewide 10% discount on the day of the class with exceptions on already reduced prices and electrical items, in-store items only.
- Attendees must be at least 19 years of age to attend/participate in these classes.
- Allergies: we cannot guarantee that foods will be allergen-free, but you are welcome to come to class to learn, get recipes and tips. Tasting is of course your choice and is at your own risk.
- NO REFUND is given for registration cancellations or no shows.
- By purchasing a cooking class (online, in-store, or over the phone), you automatically agree to aforementioned terms & conditions.
- If you have any questions, please contact us at: service@gourmetwarehouse.ca
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.
