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Photo Credit:  Pacific Institute of Culinary Arts

 

PACIFIC INSTITUTE OF CULINARY ARTS INTRODUCES
‘TASTE OF CANADA’ MENU AND
ARTISANAL GELATO WORKSHOPS FOR WINTER SEASON

Savoury and sweet come together this winter as the Pacific Institute of Culinary Arts, Vancouver’s leading culinary school, kicks off the season with a new chef-inspired tasting menu focusing on tastes created by leading Canadian chefs and a gelato workshop series.

Available now at PICA’s on-site restaurant Blue Hat Bistro, the new ‘Taste of Canada’ prix-fixe menu features regional recipes from Canada’s top culinary talents. Beginning in January, PICA will host a series of seven workshops with award-winning gelato maestro James Coleridge. Each interactive gelato-making class will cover a unqiue flavour theme, making them a delectable gift idea for your favourite sweet-toothed foodie.
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WINTER DINING AT BLUE HAT BISTRO

Staffed by professional culinary students and globally, experienced chef-instructors, PICA’s Blue Hat Bistro offers gourmet dining for great value in a stunning waterfront setting on Granville Island. Just in time for the holiday season, the bistro has launched a special Taste of Canada Menu showcasing unique recipes from three of Canada’s most celebrated chefs: Jonathan Gushue, executive chef at the Fogo Island Inn in Newfoundland; Normand Laprise, Relais & Châteaux Grand Chef and founder of Toqué! in Montreal; and Martin Picard of Quebec’s renowned Au Pied de Cochon. Inspired by regional cuisine from Newfoundland and Quebec, the limited-edition prix-fixe menu features three courses and is available for $38 per person, plus tax and gratuity.

PICA ‘Taste of Canada’ Prix-Fixe Menu
$38 per person, plus tax and gratuity

Mussel Escabeche on Toast
Jonathan Gushue, Fogo Island Inn, Newfoundland

Roast Pork Belly with Hot Shrimp and Endive salad
Normand Laprise, Toqué!, Montreal, Quebec

Maple St. Honoré
Martin Picard, Au Pied de Cochon, Quebec

In addition to this special tasting menu, the Blue Hat Bistro culinary team has also launched a new winter à-la-carte dinner menu that features an array of fresh, West Coast dishes and seasonal features. Highlights on the new menu include Winter Squash Ricotta and Ravioli with brown butter and crispy sage, Slow-Braised Pork Belly with pear rosemary dressing, and Butter-Basted Chicken with white wine tarragon sauce and roasted root vegetables. For more information about Blue Hat Bistro and to make a reservation, visit www.picachef.com/blue-hat-bistro or call 604.734.0101


James Coleridge

James Coleridge

GELATO WORKSHOPS WITH MAESTRO JAMES COLERIDGE

This winter, Pacific Institute of Culinary Arts will be teaming up with internationally acclaimed gelato maestro James Coleridge and Carpigiani through Harlan’s Fairbanks to offer a series of seven interactive classes on ‘Art of Gelato Making’. Formerly of Vancouver’s celebrated dessert bars Bella Gelataria and Uno Gelataria, Coleridge will serve as the instructor for each class, sharing trade secrets and tips on creating custom-made artisanal gelatos that are both rich and flavorful. During each hands-on lesson, participants will discover the ancient origins of gelato making, learn how to master modern-day techniques using high-quality ingredients, and create tasty frozen desserts to sample and bring home.

Taking place from 2:30 to 4:30 p.m. on Sundays throughout the months of January and February, these two-hour classes will cover a variety of different gelato styles and flavours, with a special kids-only class hosted on Sunday, March 1. Individual classes are $75 per person, plus applicable taxes, and include all ingredients, supplies, an apron, and a recipe booklet to take home.

A unique experience that’s perfect for gift-giving this holiday season, PICA’s roster of ‘Art of Gelato Making’ classes includes:

  • Sunday, January 12 – Chocoholics Unite
  • Sunday, January 19 – Number One!
  • Sunday, January 26 – No-Moo Here, Vegan Only!
  • Sunday, February 2 – Booze and Beyond
  • Sunday, February 9 – Coffee, Tea or You
  • Sunday, February 23 – Go Nuts
  • Sunday, March 1 – Always a Kid (for children ages eight to 12)

As space is limited for each session, participants must register in advance in order to take part. To sign up for PICA’s ‘Art of Gelato Making’ classes, visit https://www.picachef.com/calendar.
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Author

Dianne

Editor in Chief of Fabulously Frugal in Vancouver.

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