COOKING CLASS
BETTER TOGETHER: DATE NIGHT IN MONTREAL - THU, MAY 14
- SKU:
- 72215
- Minimum Purchase:
- 2 units
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
BETTER TOGETHER: DATE NIGHT IN MONTREAL | 6 PM - 9 PM
Celebrate the soulful, rustic flavours of Montreal in this French-Canadian inspired cooking class rooted in tradition and hearty bistro fare. Montreal’s food culture is shaped by its working-class history, cold winters, and deep French heritage — where rich sauces, maple sweetness, preserved meats, and comforting dishes take centre stage.
Join Chef Deniz in this hands-on class, where you will explore classic techniques adapted to Canadian ingredients — building rich gravies and peppercorn sauces, balancing sweet and savoury elements, and mastering perfectly cooked meats and silky purées. Along the way, we’ll highlight iconic Québec flavours like authentic cheese curds, maple syrup, and a touch of Canadian whisky, bringing warmth and depth to every bite.
- Minimum 2 person registration (automatically added to the shopping cart).
- Registration: Seats sold in pairs only!
MENU
• Warm Pear and Endive Salad with Roquefort and Spiced Walnuts, Maple Sherry Dressing.
• Poutine with Housemade Smoked Brisket, Gravy, Quebecois Cheese Curds, Herbs.
• Pork Chops Poivre, with Peppercorn Sauce and Brandy. Pommes Puree with
Dungeness crab, Roasted Tender Greens.
• Pouding Chômeur with Maple and Canadian Whiskey Gravy, Chantilly Cream with Vanilla.
(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.
