The Artisan Series courses focus on specific topics and artisan skill-sets that typify the impressive hand work and imagination of chefs.  Designed to put you in creative mode—even designer mode—from knife to plate.  Artisan I focuses on everything plant; Artisan II focuses on everything meat.  Artisan III?  Yet to come —maybe everything wine, cheese, and artisanal bread?  Or chocolate?

 

 

 

8-Day Artisan I: Vegetables, Grains, Legumes + Healthy Cooking and Eating

 

The focus of this course is on the simple fact that the world of vegetables, grains, legumes, and greens offer more flavour combinations, colours, textures, and play than any other ingredient we can transform from cutting board to plate.  The key, of course, is knowing more about how to use them.  We will create plates in which these components are the “stars” and not just sides.  With each class you learn not only new take-away ideas, but how to personalize them.  The course culminates with The Big Night— a complimentary five-course menu which you will compose and execute with teammates, and serve at Northwest to your invited guests.

Dates to be determined

$991 (taxes included, apron, and curriculum)

Bring a +1 (or complete Basics I or II) and receive 10% off

You will need: a Chef’s knife, pairing knife, peeler, bench scraper, towels, comfortable shoes.

To sign up for these courses you can contact Lena at 604-876-7653 or lena@nwcav.com

 

Curriculum

  • Various cooking and preserving methods with seasonal vegetables
  • Storing (for instance, tomatoes never in the fridge), blanching, and pickling;
  • Grain and legume cookery;
  • The virtues of the rice cooker
  • Ultimate grain salad ideas
  • Grain pilafs and “risotto”
  • Thai inspired root vegetable stews and stir-fries
  • Vegetable “noodles”
  • Middle Eastern and Latino inspirations
  • Introduction to macrobiotic concepts and eating the Middle Way
  • Fennel-zucchini lasagna
  • Hand-made gluten-free Pappardelle w/ Portobello Bolognese
  • Lentil Kofte
  • Burgers and “meat loaf”
  • and much more.

Meals will be matched with wines, but also alternative drinks.

 

8-DAY ARTISAN II: Whole Meats – No Holds Barred

This is a rare opportunity to work with and breakdown exotic whole meats, and turn them into artisanal delicacies.  Literally, an opportunity that even some chefs would crave.  The course culminates with The Big Night— a complimentary five-course feast you will compose and execute with teammates, and serve at Northwest to your invited guests.

Spring 2018

$999 (taxes included, apron, curriculum)

Bring a +1 (or complete Basics I or II) and receive 10% off

You will need: a Chef’s knife, pairing knife, peeler, bench scraper, towels, comfortable shoes.

To sign up for these courses you can contact Lena at 604-876-7653 or lena@nwcav.com

 

Curriculum

  • Whole Heritage pig butchery, duck butchery, rabbit breakdown, quail de-boning
  • Exotic grass-fed beef cuts
  • All about dry rubs/marinades/brines
  • Smoking, bbq-ing, braising, roasting
  • Make your own bacon, sausages, lomo, terrine, rilettle, confit; meat pies, empanadas, bistella
  • Chutneys, mustards, and relishes
  • Red wines and beer
  • and much more.