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Scheduled Cooking Classes & Events

At Quince we're all about food in all its beauty and glory. Our standards are the highest possible, constantly creating artisan fine food for our store and catering business. As cooking professionals we use only the best and freshest ingredients, a wide range of cooking techniques which bring out the absolute best in every ingredient, and serve it with respect for the beauty inherent in every dish. With this e're fortunate to be able to draw on our daily professional experience the knowledge required to demistify fine cooking for the amateur cook. , - catering it for your parties, packaging it for you to take home, and teaching you how to make it with confidence on your own. Take a Quince fully-participatory evening or weekend cooking class in our contemporary Cooking Studio and learn to prepare extraordinary cuisine. Whether you want to learn the basics, upgrade skills, or expand your culinary repertoire, Quince offers an array of courses to appeal to diverse levels and interests. Let your inner voice and abilities emerge and celebrate the bounty of nature.

Our spacious state-of-the-art kitchen Studio provides a comfortable yet professional environment. It is fully equipped with everything you need to translate the beauty of natural ingredients into unique and delicious creations. Our classes

Upcoming Cooking Classes and Events

The recipes we use are "serious foodie" material, yet simple to execute at home. The classes are social, students meeting others that share the same passion for food, all of this with a glass of wine in hand.

I love that the classes are hands-on making it easier to remember the techniques. The classes are informal yet professional. Cooking at Quince is never just a cooking class...it's an experience" Lyne L.

Check out Carson Li's blog on his experience in our Nine Day Basics Part 1 class in Nov/December 2009.

Typical Quince Studio Dishes - Lamb Sirloin and Pacific Halibut

Gift Certificate for Every Occasion

Our gift certicates make a great gift for foodies, amateur cooks, and culinary desperados alike. Perfect for wedding or engagment gifts, graduation gifts, holiday and thank you gifts.

When redeeming a gift certificate for a cooking class, please give us the gift certificate number. Gift certificates are good for 1 year from the date of purchase.

For further information Contact Quince.

Upcoming Cooking Classes & Events

See our Schedule of Upcoming Classes below.
Keep checking in for new classes, or, if you'd like to join our newsletter emailing list and kept posted on new classes and events coming up at Quince, click here.

Please note: prices are exclusive of GST.

Quince goes Cupid
Monday, 15 February, 2010, 6:30-8:30pm
Age: 40-55

A kitchen speed dating event for the new year.

For more information, go to Quince Goes Cupid

Classic French Bistro
Chef Andrea Jefferson
Tuesday, 16 February, 2010, 6:30-9:30pm

Tasty, sexy and chic, French Bistro menus are always a hit. And Chef Andrea’s menu for this hands on class is classic
Moules et Frites
Steak Onglet with Dupuis Lentils
Profiteroles
served with French wine, of course.

Cost: $110
Cancellation and Refund Policy

The Nine Day Basics: Intensive Techniques for the Serious Amateur
with Chef Andrea Jefferson
Part 1: Wednesdays, 6-9:30pm - March 3, 10, 17, 24, 31, 2010
Part 2: Wednesdays, 6-9:30pm - April 7, 14, 21, 28, 2010

Learn the Quince-Essentials for the culinary world in this hands on cooking series. Study the basics and build on these techniques as you learn how to make beautiful, quality 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.

Check out Carson Li's blog on his experience in our Nine Day Basics Part 1 class in Nov/December 2009.

Part One and Part Two are designed as complementary but independent courses:
Part 1: knife cuts, kitchen equipment, terminology, stocks, soups, sauces, braised dishes, meat cookery, seafood and vegetables.
Part 2: poultry-Thomas Reid lemon roasted organic chicken, hand made pasta and sauce, pastry, breads, dessert.
See our Full Course Outline

Cost: Part 1 - $500, Part 2 - $400, Part 1 & 2 - $850
Cancellation and Refund Policy

The Quince Essential Knife Class
with Chef Andrea Jefferson
Tuesday, 16 March, 2010, 6:30-9:30pm

The right knife and cutting technique will increase your speed and efficiency, while amplifying the flavours and textures of your creations. Sharpen and broaden your repertoire of culinary skills with this essential hands on workshop.

Chef Andrea Jefferson will guide you through the night’s agenda: a discussion of the various kinds of knives and their uses; 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 salad course.

This hands on workshop is guaranteed to arm you with knife skills which will impress your friends and family, while keeping your fingers intact!

Cost: $105
Cancellation and Refund Policy

Quince goes Cupid
Thursday, 18 March, 2010, 6:30-8:30pm
Age: 35-45

A kitchen speed dating event.

For more information, go to Quince Goes Cupid

Choux and Choux: Eclaires and Profiteroles
with Chef Andrea Jefferson
Saturday, 20 March, 1:30-2:45pm

In this demonstration class you'll learn the classic choux pastry method for these quintessential French pastries. You'll get up close and personal with our chef as she walks you through the process, and have a chance to ask questions and, of course, taste the delicious final products

Cost: $35
Cancellation and Refund Policy

The Quince Essential Palate: Extra Virgin Olive Oils
Saturday, 20 March, 2010, Saturday 3:30-4:45pm

A selection of Extra Virgin Olive Oils of various qualities and from different regions will be used to demonstrate the many flavours and aromatic profiles of Olive Oil, with a simple and delicious salad dressing demonstrated for you to try at home. You will learn to taste and rate the different oils, with a blind tasting at the end of the class to test your knowledge and show who the true connoisseurs are!

Cost: $25
Cancellation and Refund Policy

Re-inventing Thai Food: Angus An in the Quince Studio
with Chef/Owner Angus An of Maenam
Monday, 22 March, 2010, 6:30-9:30pm

Vancouver Sun restaurant critic Mia Stainsby says of Angus An’s new Kitsilano restaurant, Maenam, “It is, in looks and in the dance of flavours, the most sophisticated Thai restaurant in the city.” Chef An studied Thai food in London with David Thompson at Nahm, the world’s only Michelin-starred Thai restaurant.

In this hands on class Chef An will work with the class on a menu inspired by his recent trip to his Thai homeland.

Menu
Start with one of Maenam's infamous cocktails, then move on to a hands on menu with Chef Angus An

Hot and Sour Soup of Clams and Holy Basil (tom yum hoi)
More of a sea side dish, a clear broth hot and sour, simple and delicious. The flavors are highlighted by the bright aromatics of lemongrass, galangal, kaffir lime leave, enriched by the clam nector, and holy basil.
Prawn Salad with Chili Jam (plah gong)
Grilled prawn salad with finely sliced lemongrass and kaffir lime leaf. Coriander and mint are a cooling balance to a well structured dressing made with bird's eye chillies, lime juice, fish sauce, and chili jam.
Aromatic Duck Curry geng gari bpet)
One of the oldest curries in Thai cuisine. Believed to be Indian in origin and have alot of Indian inspired spices. It is rich in spices (coriander, fennel, cumin) but smooth and subtle in body. one of the more complex curries and is served with a cucumber relish.

Cost: $120
Cancellation and Refund Policy

Regional Italian Cooking from La Quercia
with Chefs/Owners Adam Pegg and Lucais Syme
Monday, 29 March, 2010, 6:30-9:30

Come work with Chefs Adam Pegg and Lucais Syme of Kitsilano’s La Quercia to create a fabulous regional Italian menu. Crowned Best New Restaurant 2009 by Vancouver Magazine, and described by the Globe and Mail’s Alexandra Gill as “one of the most authentic regional Italian restaurants Vancouver has ever seen”, La Quercia has continued on the success it has enjoyed since opening its doors. Menu

Antipasto
Sole and Squash "in Saor"
Primo
Radicchio & Mascarpone Risotto
Secondo
Roasted Duck Breast with Polenta
Dolce
Crema di Limone
Cost: $120
Cancellation and Refund Policy

Introduction to Food & Wine Pairing
with Chef/Sommelier Andrea Jefferson
Tuesday, 30 March, 2010, 6:30-9:30

Part of our Food & Wine series, this class will explore the science and subjectivity of food and wine pairing. Chef/Sommelier Andrea Jefferson will guide you through a variety of wines, from the savoury and sparkling to the sweet and aromatic, with a delicious tapas style tasting menu to match. Educational and lively, sometimes controversial, and always tasty, this class will prepare you for further culinary and wine explorations.

Cost: $115
Cancellation and Refund Policy

Show me the Wholegrain Dough
with Chef Andrea Jefferson
Saturday, 10 April, 2010, 1-4pm

Learn the essentials of mixing, molding, shaping, proofing and baking perfect artisan wholegrain bread in this hands on class. At Quince we hand make all our breads, 6 days a week, from baguettes and country rye to croissants and crostinis. In this workshop you'll be making a Walnut Whole Wheat Loaf, Multigrain Buns and a Currant Rye.

Cost: $105
Cancellation and Refund Policy

Movie Night: Feast & Film with Chocolat
starring Juliette Binoche and Johnny Depp
Thursday, 15 April, 7-10pm

The feast will include a five course french country menu with a chocolate finale inspired by the food in the film, Chocolat. The main feature will be preceded by a live demonstration of one of the dishes in our Studio, along with a discussion of the movie. The film itself will be screened throughout the feast in our storefront gallery.

Come join us for this wonderful night of food and film.
Cost: $105 – includes five course meal with paired wines (a total of ½ bottle per person), movie and a cooking demonstration.
Cancellation and Refund Policy

Ice Creams and Sorbets
Saturday, April 24, 3-4:15pm

The menu for this demonstration class:

Quince Sorbet
Lemon Verbina Ice Cream
Rocky Road with Strawberries and Home Made Marshmellow

Say no more.

Cost: $35
Cancellation and Refund Policy

Summer Pies and Some are Tarts
Saturday, May 8, 1-4pm

Plan a picnic or dinner party for this evening, because you’ll be going home with at least one picture perfect, hand crafted pie. In this hands on class you'll learn to make Pâte Brisée (pie dough) and apply this to a rustic open faced pie, individual seasonal berry and fruit picnic pies, and a summer berry pie. You'll also learn to make Pâte Sucré (sweet dough) and use this to make a Frangipane Tart, and a Berry Tart with French Custard. Yum!

Cost: $105
Cancellation and Refund Policy

The Quince Essential Knife Class
with Chef Andrea Jefferson
Wednesday, 12 May, 2010, 6:30-9:30pm

This hands on workshop is guaranteed to arm you with knife skills which will impress your friends and family, while keeping your fingers intact!

Cost: $110
Cancellation and Refund Policy

Paella: The Spanish Summer Staple
Date changed to Thursday, 27 May, 6:30-9:30pm

This hands on class will reveal arm you with a menu which will wow friends and family all summer long.

Menu
Gazpacho
Paella Valenciana
Paella Marinera
Paella Negra
Flan (Creme Caramel)
Sangria
Cost: $115
Cancellation and Refund Policy

Summer Cocktails
Saturday, 22 May, 3-4:15pm

This demonstration class showcases three great summer cocktails and three hors d'oeuvre. Reserve your spot early as these events sell out.

Cost: $40
Cancellation and Refund Policy

The Five Day Basics: Essentials for the Beginner
with Chef Andrea Jefferson
Choose one of the following sessions:
Session One: Monday- Friday, 5-9pm, July 5-9
Session Two: Monday- Friday, 5-9pm, July 12-16
(We are planning these for other dates throughout the summer. Contact us for more information)

This hands on five day cooking series will arm you with the Quince-Essentials of cooking. Perfect for the beginner or fledgeling cook, or for those who lack confidence, the most essential requirement is a love for great food. From knife skills to the three course menu, by the end of this series you will have the confidence to shop for and execute a healthy and delicious culinary repertoire. A perfect wedding or graduation gift.

Cost: $575
Cancellation and Refund Policy

To learn more about our cooking classes, or to learn about upcoming cooking classes in the works, please Contact Quince.

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 credit or refund.

The Nine Day Basic - Intensive Techniques for the Serious Amateur or any other series requires two weeks notice for a refund.