COOKING CLASS
PACIFIC PLATE: SPRING SALTWATER GOURMET - THU, MAY 2
- SKU:
- 66416
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Demonstration Class
- Event Time:
- 6 PM - 9 PM
PACIFIC PLATE: SPRING SALTWATER GOURMET | 6 PM - 9PM
Join chef Deniz for another unforgettable culinary journey as he presents "Pacific Plate: Spring Saltwater Gourmet." In this cooking class, you'll dive into the exquisite world of Pacific Northwest cuisine, focusing on three iconic and delectable treasures of the sea: Wild BC Salmon, BC Albacore Tuna, and Wild Pacific Ling Cod!
Embark on a culinary adventure where you'll learn the art of selecting the freshest seafood, mastering essential techniques, and creating mouthwatering dishes that capture the essence of the West Coast. Immerse yourself in the bountiful oceanic flavours and embrace the coastal charm as you elevate your seafood cooking skills to new heights in the company of our chef’s expertise.
You will also be joined by special guest Sonia Strobel, from Skipper Otto, who will explain and discuss the sustainable sourcing techniques used by local fisheries and fishing families.
- We are proud to partner with Skipper Otto Community Supported Fishery for the sourcing of the seafood for this course.
MENU
• Smoked Sockeye with Sourdough Bannock, Capers, Pickled Onions,
Sumac and Roasted Garlic Yogurt, Dressed Tender Greens.
• Pastrami Spiced Roasted Albacore Tuna with Citrus, Capers, Olives, Artichokes,
Split Anchovy Dressing, and Spring Herbs.
• Ling Cod en Papillote, Leek Fondant, Spring Peas, Lemon, New Potatoes and Salsa Verde.
• Seaweed Brownies with Salted Caramel, Fleur de Sel and Pistachios.
(Picture shown is for illustration purpose only)
- 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.
