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Scheduled Cooking Classes & Events

Upcoming Cooking Classes & Events for 2015



The Quince Essential Series: Intensive Techniques for the Serious Amateur
Part One - Wednesday February 4, 11, 18, 25 & March 4, 2015         6:00 – 9:30 pm
Part Two - Wednesday March 11, 18, 25 & April 1, 2015         6:00 – 9:30 pm

Learn the Quince-Essentials for the culinary world. Study the basics and build on these techniques as you learn how to make beautiful food. Practice the art of the saucier to the fine details of pastry in a fully participatory class held in the stainless-steel Quince Studio.
This intensive series will set you up with strong skills for further culinary adventures, from knife skills & stocks to sauces and meats, building up to a grand meal on the last evening which uses the skills acquired throughout the series! Every evening will culminate in dinner at the harvest table with a glass of wine in hand. Build and expand your food and wine experience. See our website for a full itinerary.
Here the 9 Day Basics Outline.
Cost:
        Part One: $585.00
        Part Two: $468.00

Cancellation and Refund Policy


Hawaiian Cocktail & Waikiki Pupus (Tapas)
Thursday February 12, 2015         6:00 – 7:15 pm
Demo & Tasting Bar: class in the making of 3 Waikiki favourites
Menu: North Shore Fish Tacos, Ahi Tuna Poke, Guava and Rum Glazed Pork Ribs and a Hawaiian cocktail to match
Cost: $50.00

Cancellation and Refund Policy


Valentines Day... a Culinary Seduction: Food for Lovers… of Food!
Saturday February 14, 2015         6:00 - 9:30 pm
Come contemplate the nature of love through an extravagant hands-on cooking class, guaranteed to seduce any palate. You'll enjoy your evening's creations - one delicious course at a time - in our candlelit front gallery with beautiful wines and romantic music to match.
Cost: $300.00 per couple

Cancellation and Refund Policy


The Dead of Winter
Saturday February 21, 2015         4:00 – 8:00 pm
Right in the dead of winter you need soul food to heat you through and let you settle into the reality of winter. This hands-on class starts later on a Saturday afternoon to give us enough time to braise the short ribs and prepare the rest of the dinner which we will be enjoying with wine and to match.
Menu: Escarole Salad with a Warm Double Smoked Bacon Balsamic Vinaigrette and Aged Goat Cheese Crouton; Imperial Stout Braised Short Ribs with Garlic Yukon Gold Potato Mash, Roasted Root Vegetables and for dessert nothing but a Warm Chocolate Soufflé.
Cost: $128.00

Cancellation and Refund Policy


The Quince Essential Knife Class
Monday February 23, 2015         6:00 – 9:00 pm
Believe me, it all starts with the knife! This class is sure to get you up and running straight to your cutting board with your Chef’s knife. Your confidence and skill will no doubt increase and your knife cuts are guaranteed to impress family …& friends! We will cover various knives, sharpening techniques, and the all-important way to hold a knife like a professional in order to chop endlessly with greater precision. Practice and put your skills into use with a Tomato Brushcetta followed by a Thai Vegetable Julienne & Prawn Salad.
Cost: $115.00

Cancellation and Refund Policy


Indian Bar Snacks
Thursday February 26, 2015         6:00 – 7:15 pm
Demo & Tasting Bar: class in the making of popular Indian snack foods
Menu: Peanut Masala; Buttermilk Vegetable Pakoras; Chicken 65; Pappadums Mint Chutney Coconut Chutney with a Indian Cocktail to match.
Cost: $50.00

Cancellation and Refund Policy


Artisan Pasta Making
Tuesday March 3, 2015         6:00-9:00 pm
Learn the art of pasta making based on the most simple of ingredients- the “00” Italian flour, add an egg and create umpteen versions of pasta.
In this class we will be making Ricotta filled Ravioli and Tortelloni, cut pasta such as the Fettuccini and shaped pasta including Farfalle and Penne. The pasta dishes to be served banquet style later in the evening with Chianti – of course!
Cost: $120.00

Cancellation and Refund Policy


Specialty Soups of Quince
Monday March 9, 2015         6:00 – 9:00 pm Warm the winter nights where ever you may be with the soup recipes of Quince:
Hot n’ Sour Duck, West Coast Clam Chowder, Watercress Cream and Stilton Cauliflower, taught in the context of the classical style. Wine and crusty rustic bread will increase the depth of experience.
Cost: $120.00

Cancellation and Refund Policy


Spanish Tapas & Sangria
Thursday March 26, 2015         6:00-7:15 pm
Demo & Tasting Bar: class in the making of classic Spanish Tapas with Sangria to match
Menu: Marinated Olives; Chorizos a la Sidra; Pulpo a Feira (Local Octopus); Salt Roasted Almonds; Membrillo & Manchego; Crusty Baguette & Spanish Extra Virgin Olive Oil.
Cost: $50.00

Cancellation and Refund Policy


Show me the Dough
Saturday March 28, 2015         2:00-5:00 pm
Learn the essentials of mixing, fermenting, shaping, proofing and baking perfect artisan bread. In this workshop you will make Crunchy French Style Baguette; Braided Plump Raisin Buns and Grissini – Crispy Italian Breadsticks. There will be a short break (kitchen style) to enjoy Warm Soup and Crusty Quince bread.
Cost: $115.00

Cancellation and Refund Policy


Classic Dinner Party
Thursday April 9, 2015         6:00-9:00 pm
Hands-on class in the making of three fabulous classic dishes
Menu: Dungeness Crab Cakes; Smocked Red & Black Pepper marinated BC Natural Newport Steak, Classic Potato Gratin; Chocolate Tart
Cost: $125.00

Cancellation and Refund Policy


Due Risottos & Thin Crusted Pizza
Saturday April 11, 2015         2:00-5:00pm
Pull out the pizza stone, fire up the oven, mix the dough and while we wait we can start the mis-en place for the risotto – one squid and the other a Spring English Pea. Little side salad of Arugula & Mint and a glass of Italian white and we will be lost in our Italian travels somewhere between Naples and the Adriatic Coast.
Cost: $120.00

Cancellation and Refund Policy


Spring Shellfish of the West Coast
Wednesday April 15, 2015         6:00-9:00 pm
Simple yet delicious dish of Manilla Clams & Indian Candied Salmon in Fresh Fennel Broth; Malay Style Sweet and Sour Golden Mussels; Dungeness Crab and Green Mango Salad along with chilled white wine to match and Crusty Baguette.
Cost: $125.00

Cancellation and Refund Policy


Show me the Wholegrain Dough
Saturday April 18, 2015         2:00-5:00 pm
Meant to be a follow up class from The Bread Baking Essentials, this class will explore the use of sourdoughs and whole grains. In this workshop you will make a Walnut Whole Wheat Loaf; Multigrain Buns and Sourdough Currant Rye. There will be a short break (kitchen style) to enjoy Warm Soup and Crusty Quince bread.
Cost: $115.00

Cancellation and Refund Policy


The Quince Essential Series: Intensive Techniques for the Serious Amateur
Part One - Wednesday April 22, 29 & May 6, 13, 20, 2015         6:00 – 9:30 pm

Learn the Quince-Essentials for the culinary world. Study the basics and build on these techniques as you learn how to make beautiful food. Practice the art of the saucier to the fine details of pastry in a fully participatory class held in the stainless-steel Quince Studio.
This intensive series will set you up with strong skills for further culinary adventures, from knife skills & stocks to sauces and meats, building up to a grand meal on the last evening which uses the skills acquired throughout the series! Every evening will culminate in dinner at the harvest table with a glass of wine in hand. Build and expand your food and wine experience. See our website for a full itinerary.
Here the 9 Day Basics Outline.
Cost Part One: $585.00

Cancellation and Refund Policy


All Fish Spring Menu
Thursday April 23, 2015         6:00-9:00 pm
Hands-on class in the making of three beautiful dishes with wines to match
Menu: Albacore Tuna Carpaccio Nicoise; Seared Lingcod or Snapper with Spanish Paprika & Squid; Lacy Tuiles filled with Mascarpone Cream, Poached Fruit
Cost: $125.00

Cancellation and Refund Policy


Classic French Bistro
Thursday May 7, 2015         6:00-9:00 pm
Spring conjures up images of rosé & a touch of sophistication, who better to do that than the French! So let’s do it the French way with this delightful menu that Julia herself would be proud to serve.
Menu: Goat Cheese Soufflé; French Green Lentils & Grainy Mustard Sauce; Side Salad of Frisée, Endive & Chives; Dark Chocolate Tart
Cost: $ 125.00

Cancellation and Refund Policy


Paella - The Spanish Summer Staple
Saturday May 30, 2015         4:00- 8:00 pm
Fire up the charcoal BBQ in the backyard (or in this case right in front of the store and arm yourself with a menu which will wow friends and family all summer long! Sipping on Sangria and Chilled Gazpacho we will split the group up into 3 teams, each going in different directions to make: Paella Valenciana, Paella Marinera & Arroz Negra. Finish with the classic Crème Caramel Flan for dessert and enjoy Spanish wines along the way.
Cost: $125.00

Cancellation and Refund Policy



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Cancellation and Refund Policy

Cancellation Policy
Quince reserves the right to cancel or postpone classes and events, or change instructors to best provide service. In the event Quince cancels any class or event, a full refund will be issued.

Refund Policy
Quince Cooking Studio requires 5 business days confirmed notice for any cooking class reservation cancellation, at which time you will be given a full refund. If confirmed notice is received from 5 business days to 3 business days prior to the start of a class, a full class credit will be issued.

The Nine Day Basic - Intensive Techniques for the Serious Amateur or any other series requires two weeks notice prior the day of the first class of the series, a full class credit will be issued. Please note that if you miss one or more classes once the series has started, no credit or refund will be issued.

Should you be unable to attend a class, please let us know at the time of registration and then we can provide you with a credit towards that class the next time the 9 day series is offered.

Contact us at 604 731 4645 or at classes@quince.ca to sign up for a class.