COOKING CLASS
ITALIAN SEAFOOD INDULGENCE - TUE, MAY 19
- SKU:
- 72294
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
ITALIAN SEAFOOD INDULGENCE | 6 PM - 9 PM
Dive into the flavours of coastal kitchen for an evening inspired by the flavours of the Italian seaside. Guided by Chef Deniz, you’ll learn essential techniques for preparing and cooking fresh seafood with confidence, from building deeply aromatic broths to balancing bright citrus, spice, and herbs.
Explore the art of Mediterranean cooking through classic methods like roasting, slow simmering, and layering bold, briny flavours. This immersive evening is all about indulgence, discovery, and bringing a little seaside luxury to your home kitchen.
MENU
• Housemade Sourdough Focaccia with Bagna Cauda Butter.
• Zuppa di Pesce, Saffron, Dungeness Crab, Clams, Wild Pacific Shrimp,
Nduja, New Potatoes, White Wine, Fresh Herbs.
• Roasted Fresh BC Ling Cod, Roasted Pepper Agredolce,
Green Olive Tapenade, Lentils and Calabrian Chilies.
• Delicia al Limone.
(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.
