1. food and drink
2. desserts and baking

GET COOKING THIS WINTER
BOOK TODAY: 604.530.1518
HANDS-ON
JANUARY 2015
Interactive classes whose
descriptions will clearly state
what is expected of students.
cooking classes
SEAFOOD, WEST COAST STYLE • WITH CHEF ROMY PRASAD
MONDAY JANUARY 5 2015
$67
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$62
Green Papaya Salad w. Dried shrimp.
Hot & Sour Spicy Prawn Soup
Stir Fry Rice Noodle w. Chicken (Pad Thai)
Thai Coconut Rice
WHEAT FREE, GLUTEN FREE BAKING • WITH NEXTJEN CHEF JENNIFER PETERS
6:30 PM
TWO DATES: THURSDAY JANUARY 8 2015
$70*
THURSDAY JANUARY 23 2015
6:30 PM
$70*
*THE COST OF THIS CLASS INCLUDES A BAG OF NEXTJEN
FLOUR TO TAKE HOME SO YOU CAN PERFECT THESE RECIPES
IN YOUR OWN KITCHEN.
$62
6:30 PM
Join Chef Kakoo Sahay for some Authentic Indian cuisine! In this class you will learn to make
an array of Favourite Indian dishes that will be sure to satisfy your exotic craving. Chef Kakoo
will share helpful hints on how to stock an Indian pantry, explain the various Indian spices
and their uses and share information about the geographical history of these dishes.
• Slow cooked Lamb Indian Style – Indian name: Bhuna Ghost,
• Grilled Red Snapper in Coconut Sauce – Indian name: Fish Moilee,
• Indian Cheese, peas and mushrooms in a tomato cream sauce – Indian name: Malai
Mutter Paneer Dhingri,
• Cauliflower and Potatoes Cooked Indian Style – Indian name: Aloo Ghobhi.
• Cumin Pilaf Rice – Indian name: Jeera Pulao.
• Semolina Halwa – Indian name: Sooji Halwa.
DATE DAY #1 • WITH CHEF JOHN WALLS
FRIDAY JANUARY 16 2015
$68
12:00 PM
$68 PER PERSON OR $118 PER COUPLE
What is that saying…couples that play together, stay together? Tonight you will have a great
time finding your culinary mojo in the Well Seasoned kitchen. This is part one of a three part
Date Night series.
• Wild mushroom ragú on toast – sautéed wild mushrooms in cream sauce over toasted
brioche with baby kale
• Braised beef short ribs – slow cooked in red wine served with carrot vichy and pink
peppercorn sauce
• Pommes Dauphinoise – classic French potato gratin dish is world famous, often
mistaken for scalloped potato
• Tarte tatin – a classic French apple tart Wild mushroom ragú on toast – sautéed wild
mushrooms in cream sauce over toasted brioche with baby kale
$50
6:30 PM
100% OF THE PROCEEDS FROM THIS CLASS WILL BE DONATED
TO THE LANGLEY ANIMAL PROTECTION SOCIETY
Chef Chris loves his dog Stella and wants to make sure she is getting the very best food &
nutrition she can. An easy way to do that is to make your own doggie snacks at home in your
own kitchen with fresh, whole ingredients.
Join Chef Chris Roper in the Well Seasoned kitchen today and elevate your pooches palate! He
will take you through some of Stella’s favourite recipes. These delectable dog treats will save
you money and you will know exactly what your best friend is eating. Handmade goodies are
healthy and will literally leave them begging for more.
VEGETARIAN INDIAN CUISINE • WITH CHEF KAKOO
SATURDAY JANUARY 17 2015
In this class Chef Jennifer will introduce you to her famous, sourdough style seedy baguette.
Next the best gluten free pizza dough ever dressed appropriately of course! From there, Chef
will show you a recipe for a killer gluten free pasta dough & transform that into fettuccine.
And because she can, super chocolate brownies! Please note that this class is wheat free &
gluten free but it contains dairy& eggs.
SIMPLY INDIAN • WITH CHEF KAKOO
FRIDAY JANUARY 9 2015
• Steamed Sticky Rice with Soy Pork &
Dried Shrimp
• Stir Fried Rice Noodles with Chicken
Pork & Vegetables
CANINE CUISINE • WITH CHEF CHRIS ROPER
WEDNESDAY JANUARY 14 2015
6:30 PM
• Green Beef Curry with Eggplant
• Spicy Stir Fry Pork with Green Beans
• Taro and Banana with Palm Sugar and
Coconut dessert.
6:30 PM
Learn the basics of creating delicious Dim Sum at home!
Tonight Chef Thaung will take us on a tour through Thailand – we will learn about the basic
Thai ingredients and techniques while he prepares some classic Thai dishes like:
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DEMO CLASS
• Siu Mai Pork Dumpling
• Har Kau Shrimp Dumplings
• Pot stickers Chicken Dried Chinese
Mushroom & Vegetables
• Deep Fried Wontons Prawns Pork &
Water-chestnut
Soul satisfying, hot and sour soup, with crab, ginger and bamboo shoots
Lobster and shiitake mushroom pot stickers with sake sauce
Corn meal fried oyster sand which, served with lemon tartar sauce
Charred local albacore tuna, with linguine puttanesca
And for dessert, fresh banana ramekins, with caramel and pastry cream
THAI BASICS • WITH CHEF THAUNG YAN
TUESDAY JANUARY 6 2015
Chef prepares recipes in real
time. You eat as it is prepared
and take home the recipes.
DIY DIM SUM & NOODLES • WITH CHEF THAUNG YAN & YOU
MONDAY JANUARY 12 2015
$68
12:00 PM
Join us this afternoon as Chef Romy transforms some succulent west coast seafood into
delicious dishes that you can make anytime. On the menu tonight;
WWW.WELLSEASONED.CA
UPDATED WEEKLY
$62
11:00 AM
Tonight’s menu will really fire up your tastebuds. Chef Kakoo will simplify Indian cuisine for
you. Simple and delicious – should motivation enough for you to recreate all of these dishes
in your own kitchen.
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Makhani paneer dhingri mutter : Indian cheese, & veggies in a tomato cream sauce,
Sai Bhaji / Sindhi style Saag Bhaji – Saag Mixed green vegetables with Lentils,
Baingan Bhurta: Fire roasted aubergines, sautéed in onions and tomatoes,
Gaajar Kachumber: Carrot Salad,
Phulkas / Roti: Flat Bread.
WINEMAKER’S CLASS • WITH CHEF JOHN WALLS & JUDY KINGSTON
SUNDAY, JANUARY 18TH 2015
$99
6:00 PM
It is our absolute pleasure to welcome Judy Kingston, Proprietress of Serendipity Winery into
our kitchen for a fantastic, interactive evening of food & wine pairing with Chef John Walls.
Serendipity Winery, located in the heart of the Naramata Bench in the Okanagan Valley, BC,
is owned by Judy Kingston and assisted by second-in-command Katie O’Kell, winemaker
Bradley Cooper and vineyard manager Craig McKenzie.
On the food menu with Chef John;
· Scarlett Prawns with candied
mango & freshly dressed greens
· Seafood Bouillabaisse filled with
assorted fish & shellfish in a white
wine, tomato, saffron & herb broth
· Wild Mushroom Tart
· Boeuf Bourgignone - tender AAA
beef braised in red wine
· Carrot walnut coffee cake with
espresso caramel sauce,
On the wine menu with Judy;
· 2013 Sauvignon Blanc - Our New Zealand
style Sauvignon Blanc truly is “Springtime
in a bottle”.
· 2013 Viognier - Traditional Viognier
notes of orange blossom and tangerine
greet your nose.
· 2010 Red Handed - A well balanced wine
with a long chocolate finish.
· 2010 Serenata - A well-integrated wine
with a long finish.
KNIFE SKILLS • WITH CHEF ROMY PRASAD
TWO DATES: SUNDAY JANUARY 18 2015
SATURDAY JANUARY 24 2015
$117*
$117*
10:00 AM
1:30 PM
*THE KNIFE & CUTTING BOARD ARE YOURS TO KEEP
Knife Skills are absolutely essential in the kitchen. In this class you will receive a Victorinox
Chef’s Knife and an Epicurean Cutting Board; after all, you need to have good tools to do a
good job. Chef Romy will guide you through the proper techniques of knife use, choosing
the right knife for the right job, and learning the basics on sharpening, maintenance, care
and storage. By the end of class, all those vegetables you skillfully chopped will end up in a
delicious soup for you to enjoy.
To Register Call: 604.530.1518
or Visit Us at #117 • 20353 64th Avenue, Langley BC
or Online www.WELLSEASONED.ca
GET COOKING THIS WINTER
BOOK TODAY: 604.530.1518
HANDS-ON
JANUARY 2015
Interactive classes whose
descriptions will clearly state
what is expected of students.
• Tante Paulette’s, chicken soup with
fennel and saffron
• Roasted squash soup with truffle oil
MOROCCAN • WITH CHEF ROMY PRASAD
MONDAY JANUARY 19 2015
$62
6:30 PM
The fragrant spices of the middle east will fill the Well Seasoned kitchen tonight. Chef Romy
will take you through some of the finer points of cooking with a “tagine” as well as a few
other middle eastern favourites.
Salad Blelle – Orange, lettuce & walnut salad, w/ orange flower water and cinnamon
Hut Tungera – Fish tagine w/ charmoula, potatoes, green peppers, cumin & coriander
Tagine Kefta Emshmel – Meatball tagine, lemon, ground ginger & saffron
Djej Mechoui – Roasted chicken with sweet paprika & brushed w/ ras el hanout
“The snake” – Phyllo pastry stuffed with chopped almonds and confectioners’ sugar
DATE NIGHT #2 • WITH CHEF JOHN WALLS
TUESDAY JANUARY 20 2015
$68
On the menu with Chef Romy;
· Pumpkin and caramelized onion
soup
· Arugula and frisee salad, smoked
bacon, shitake mushrooms,
aged goat cheese and mustard
vinaigrette
· Pappardelle pasta with pulled
braised beef brisket
· Roasted salmon with escargot
butter, potato puree and sauté
spinach
· Flourless chocolate cake
• Marinated Vegetable Salad with cauliflower, green beans, carrots & tomatoes with
ginger, lemon & fresh herbs with cracked spices over a bed of greens
• Chicken Tikka Masala à la Français – chicken slow cooked with a French style coconut
cream curry. Sautéed fruit, white wine, spice and coconut cream. Served with toasted
cumin apricot quinoa.
• Spiced Poached Pears – poached with vanilla, cinnamon, star anise & bay leaf. Served
with a medjool date puree & a vanilla lassi cream
LEARNING TO COOK • WITH CHEF ROMY PRASAD & YOU
SUNDAY JANUARY 25 2015
$68
$75
6:30 PM
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10:00 AM
Carrot and ginger soup served with a lemon crème fraîche
Fresh, hand cut fettuccini with parsley, chilies and lemon
Pan-seared fresh rock cod with lentils and fresh corn salsa
Pear galette with fresh thyme
PASTA FOR DINNER • WITH CHEF ROMY PRASAD
SUNDAY JANUARY 25 2015
$68
1:30 PM
Simple, delicious and impressive enough for company, these pasta dishes will be great
additions to your cooking repertoire!
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Join us tonight as Chef Karen Barnaby gets serious about Shellfish; oysters, clams, mussels,
crabs, scallops, shrimp and prawns are prepared in deliciously innovative ways. On the menu
tonight;
Roasted butternut squash ravioli with sage butter
Fettucine, smoked salmon, fresh dill & vodka cream sauce
Caramelle with fresh mint, ricotta & lemon
Portobello mushroom & spinach tortelloni , red pepper tomato sauce
BASIC VIETNAMESE • WITH CHEF THAUNG
MONDAY JANUARY 26 2015
$68
6:30 PM
Fresh, delicious and simple….tonight Chef Thaung will teach you the basics for great
Vietnamese food you can create at home.
Scallops with Chinese Mahogany Glaze
Shrimp in Vanilla-Infused Butter
Angels in E-Types (Oysters)
Moules Brûlée (mussels)
Island Bouillabaisse
PIZZA • WITH CHEF ROMY PRASAD
SATURDAY JANUARY 24 2015
On the wine menu with Tibor;
· Harmony White - Medium bodied blend.
· Gewurztraminer - A rich, full-bodied,
intense demi-sec Gewürztraminer.
· Pinot Gris - Off-dry and bold.
· Pinot noir - Rich flavours of ripe dark
cherry, warm spices and a hint of smoke .
· Harmony red - A spicy red blend.
· Aspire - A blend of Merlot, Cabernet
Sauvignon and Syrah.
· One of Kalala’s Award Winning Icewines
to finish
This class is perfect for new cooks! The recipes are easy to recreate, impressive enough for
company and simply delicious! You will find your MOJO in the kitchen after this class!
What is that saying…couples that play together, stay together? Tonight you will have a great
time finding your culinary mojo in the Well Seasoned kitchen. This is part two of a 3 part Date
Night series.
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6:00 PM
We are thrilled to welcome Tibor Erdelyi, Winemaker at Kalala Organic Estate Winery. Tibor
grew up in Serbia and has always been inspired by his uncle who was a winemaker. In 1989,
Tibor immigrated to Canada to pursue his passion for food and wine. He has many years’ experience as a chef in many of the finest restaurants in Vancouver, Canada, and since moving
to the Okanagan Valley, fully immersed himself in wine culture.
6:30 PM
$68 PER PERSON OR $118 PER COUPLE
SHELLFISH • WITH CHEF KAREN BARNABY
FRIDAY JANUARY 23 2015
DEMO CLASS
WINEMAKER’S CLASS • WITH CHEF ROMY & TIBOR ERDELYI
SATURDAY, JANUARY 24TH 2015
$99
1:30 PM
Just in time for the fall & winter! If you can make a good stock – you can turn that into amazing sauces & soups. The variations are really endless but the recipes in this class will help you
cook great food at home !
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Chef prepares recipes in real
time. You eat as it is prepared
and take home the recipes.
cooking classes
THE BASICS - SOUP & STOCK • WITH CHEF ROMY PRASAD
SUNDAY JANUARY 18 2015
$68
• Chicken, fish and vegetable stocks,
• Brown veal stock
• Vegetable soup with fresh pesto
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UPDATED WEEKLY
$62
10:00 AM
You may have had your last pizza delivery! From making the perfect crust to experimenting
with amazing toppings Chef Romy will change the way you think about pizza night at your
place. In this class, Chef will take us through:
• Pizza with pesto, pine nuts, bocconcini, fresh tomatoes and basil.
• Artichoke pizza with pecorino cheese, roasted red peppers, fontina and watercress on
a thin whole wheat crust.
• Confit duck pizza, caramelized onions, goats cheese, oven dried tomatoes and
• Delicious dessert Pizza w/ berries, honey scented cream cheese & Callebaut chocolate
sauce on sweet dough.
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Salad Rolls with Prawns & Vegetables
Beef “ Pho” with Rice Noodle Soup
Lemongrass Pork Chops
Fish & Tomato curry
Stir fry Vegetables with mushroom
Black Glutinous Rice with coconut cream.
DATE NIGHT #3 • WITH CHEF JOHN WALLS
THURSDAY JANUARY 29 2015
$68
6:30 PM
$68 PER PERSON OR $118 PER COUPLE
What is that saying…couples that play together, stay together? Tonight you will have a great
time finding your culinary mojo in the Well Seasoned kitchen. This is part three of a 3 part
Date Night series.
• Steamed Mussels with Sautéed Mushrooms and Peas in Cream Finished with sherry
and fresh thyme
• Roasted Pork Rack seasoned with anise seed and mustard and served with braised
cabbage
• Upside-down Carrot Walnut Coffee Cake with espresso caramel sauce
To Register Call: 604.530.1518
or Visit Us at #117 • 20353 64th Avenue, Langley BC
or Online www.WELLSEASONED.ca