This is one of my all-time favorite splurges – a cooking class at the Dirty Apron. Wow, do they know what they’re doing, with every tiny detail perfectly thought through. You arrive to wine and appetizers at a family-style live-edged table. Once everyone is settled you move into the classroom/kitchen for your first demonstration. Then everyone breaks into individual cooking stations to make that course. Once finished, it’s back to the dining room to enjoy your creation with more wine. Repeat 3 times. Normally it’s an appetizer, two entrees and dessert. My expectations are higher each time and surpassed every time.

This class was BC Dine and Vine: A Celebration of Local Flavours and may be my favorite yet. The dishes were incredibly tasty and for once I was happy with my plating each time (I’ll chalk that up to the good demo). Time to start saving up for next year’s class!

Here’s what we made:

Proof I really did make the food!

Proof I really did make the food!

More proof :)

More proof 🙂

Prawn and yuzu ginger vegetable gyozas (I'll make these again for sure!)

Prawn and yuzu ginger vegetable gyozas (I’ll make these again for sure!)

Crispy seared sockeye salmon with a scallion potato rosti. (I still can't believe I made and plated this!!)

Crispy seared sockeye salmon with a scallion potato rosti. (I still can’t believe I made and plated this!!)

Crispy BC duck breast, sherry orange gastrique and apple, green bean saute.

Crispy BC duck breast, sherry orange gastrique and apple, green bean saute. (This one and the dessert are Jess’s creations)

Apple and almond tart with chai ice cream and vanill maple (I only ate half the duck course so I'd have room for dessert)

Apple and almond tart with chai ice cream and vanill maple (I only ate half the duck course so I’d have room for dessert)

The menu with the local wine pairings.

The menu with the local wine pairings.

 

 

 

 

 

 

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