COOKING CLASS
HOLIDAY ENTERTAINING: CELEBRATE WITH A PERFECT FEAST - WED, OCT 7
- SKU:
- 73503
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Demonstration Class
- Event Time:
- 6 PM - 9 PM
HOLIDAY ENTERTAINING: CELEBRATE WITH A PERFECT FEAST | 6 PM - 9 PM
Celebrate the Fall season with a feast designed to make Thanksgiving hosting effortless. In this demonstration class, Chef Deniz will share his tips, techniques, and flavour secrets for creating a beautifully balanced Thanksgiving Dinner menu. From soft, pillowy bread and comforting sides to perfectly roasted turkey and a decadent dessert, you’ll discover how to bring a touch of ease and elegance to your Fall table.
Discover how to elevate classic favourites with expert tips on seasoning, presentation, and finishing touches that make a meal truly memorable. Sit back, watch the magic unfold, eat, and leave inspired to recreate a feast at home that will delight friends and family alike.
MENU
• Japanese Milk Buns with Truffle Honey Butter.
Soft, pillowy milk buns made with a traditional tangzhong method.
Served warm with a luxurious blend of grass-fed butter, truffle paste, local honey and sea salt.
• Decadent Mashed Potatoes with Roasted Garlic.
Creamy Yukon Gold potatoes whipped with butter and cream, folded with sweet roasted garlic
and finished with fresh chives.
• Thanksgiving Stuffing with Mushroom, Fennel Sausage, Brioche and Sage.
A festive medley of wild mushrooms, fennel sausage and aromatic herbs,
baked with rich brioche for the ultimate holiday stuffing.
• Crispy Brussels Sprouts with Smoked Bacon and Parmesan Dressing.
Caramelized Brussels sprouts tossed with smoky bacon, fresh herbs,
and a bright lemon-parmesan dressing.
• Best Thanksgiving Gravy with Port.
Deeply rich turkey gravy, slowly simmered with port wine, roasted vegetables and herbs
until velvety and full-bodied.
• Chunky Cranberry Sauce.
A rustic cranberry compote simmered with orange juice, maple syrup and warm spices
for the perfect balance of sweet and tart.
• Roasted Turkey with Christmas Spices.
A show-stopping turkey seasoned with festive spices, roasted to golden perfection
and served with its own pan juices.
• Pecan Pie with Bourbon and Spicy Pecans.
Silky pecan filling kissed with bourbon and a hint of cayenne, baked in a flaky, buttery crust.
(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.
