Chef’s Dinners, Cooking Classes
& More This MonthThe old adage about March coming ‘in like a lamb and out like a lion’ couldn’t be more appropriate for this first month of The Year of the Sheep. We have a busy month ahead at Wild Rice and we hope you’ll join us.
NEW – Chef Todd Cooks for You
Our version of a Chef’s Table, these special dinners will be available Friday and Saturday evenings starting March 6th. Using only ingredients at their seasonal peak, Chef Todd will custom create a dinner just for you. Dinner must be booked in advance by the Wednesday prior. When making your reservation, be sure to tell us that it is for the special Chef Todd Cooks for You. Let us know any allergies or dietary restrictions (including vegan, gluten-free etc.) and Chef will take it from there. For only $35 per person, you’ll be surprised with a four-course dinner. It’s a wonderful way to discover new dishes and flavours.
Pacific Breeze Winemaker Dinner
Mark Thursday, March 26 on your calendar for a very special evening featuring New Westminster’s own internationally award-winning Pacific Breeze Winery. Pacific Breeze is the first ‘Garagiste’ (Garage Winery) in Canada. Family-owned and operated, Pacific Breeze is famed for its hand- crafted small-lot wines. Since their first release eight years ago, the winery has won more than 50 International Medals as well as InterVin’s ‘Winery of the Year’ award for 2010. Meet winery founder Frank Gregus and learn the story behind the wines. Chef Todd has prepared a special menu to complement the wines’ flavour profiles:
Amuse: Seared Qualicum Bay Scallop / Pinot Gris 2013
First: Crispy Sablefish / Chardonnay 2011
Second: Braised Kangaroo Potpie / AssasZin 2011
Third: House-made Elk Sausage / Killer Cab 2012
To Finish: Basil Panna Cotta / Late Harvest Riesling 2010
The price? Only $75 plus tax and gratuity. Call us today to reserve your seat for this very special evening.
Cooking Classes Return
Chef Todd has whipped up another batch of courses designed to teach even the most kitchen-challenged the joys of preparing healthy Chinese fare from scratch. Whether you come solo or put a group together, you are bound to have an enjoyable evening of great food and convivial company. First class of the new year is Monday, March 31 at 6 p.m. and features Seafood. Learn all those ancient Chinese secrets to preparing succulent scallops, oysters and crab.
Other classes coming up:
April 28: Vegan
May 26: Gluten-free
June 30: Beef
All classes start at 6 p.m. sharp. The price of $55 includes demonstration class, a choice of a glass of beer or wine or one of Wild Rice’s signature cocktails plus a four-course dinner you have helped to prepare. Owner/wine guy Andrew Wong also crafts an optional wine, beer or cocktail pairing to complement your dinner – this can be purchased separately. As seating is very limited pre-registration is required. To avoid disappointment, run, don’t wok, to sign up by calling or emailing us. |
