COOKING CLASS
BETTER TOGETHER: MASTERING FRENCH DUCK CLASSICS - FRI, OCT 30
- SKU:
- 73525
- Minimum Purchase:
- 2 units
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
BETTER TOGETHER: MASTERING FRENCH DUCK CLASSICS | 6 PM - 9 PM
Discover the elegance and versatility of one of France's most celebrated ingredients in this unforgettable culinary experience. Join Chef Deniz as he guides you through the preparation of a sophisticated menu that showcases duck in a variety of classic French dishes, each highlighting traditional techniques and beautifully balanced flavours.
You'll learn how to prepare rich Duck Rillettes served on house-made sourdough baguette with Okanagan Concord grape vin cotto and pickled shallots, followed by decadent Roasted Foie Gras with brandy-soaked cherries and toasted brioche. For the main course, Chef Deniz will demonstrate perfectly cooked Duck Breast served with caramelized endive, classic Sauce Bigarade, quick-sautéed seasonal mushrooms, and a comforting Sweet Potato Gratin with Gruyère and thyme.
To complete the evening, you'll enjoy a delicate Lavender Crème Brûlée, bringing a fragrant taste of Provence to this elegant French feast.
Whether you're looking to refine your French cooking techniques or simply indulge in an exceptional menu, this class offers an inspiring exploration of classic French cuisine. You'll leave with recipes, professional tips, and the confidence to recreate these impressive dishes for your own special occasions.
- Minimum 2 person registration (automatically added to the shopping cart).
- Registration: Seats sold in pairs only!
MENU
• Duck Rillettes on House Fresh Sourdough Baguette with
Okanagan Concord Grape Vin Cotto and Pickled Shallots.
• Roasted Foie Gras with Brandy-Soaked Cherries and Toasted Brioche.
• Duck Breast with Caramelized Endive, Sauce Bigarade,
and Quick-Sautéed Seasonal Mushrooms.
• Sweet Potato Gratin with Gruyère and Thyme.
• Lavender Crème Brûlée.
(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.
