PACIFIC INSTITUTE OF CULINARY ARTS ANNOUNCES NEW HANDS-ON CLASSES

The Pacific Institute of Culinary Arts (PICA) is getting the new year off to a delicious start by announcing a new slate of food- and wine-centric culinary classes taking centre stage at the Granville Island campus throughout January and February.

The latest offering of unique, can’t-miss dinners and classes featuring the PICA team of chefs and students includes:

Oenophiles can dive into the bold, structured world of the world’s most influential red grape varietal during this class hosted by Mark Taylor that delves into what gives Cabernet its signature backbone, how climate and terroir change its expression and why it has become the benchmark for collectors and casual drinkers alike. Expect a confident, flavour-packed session that highlights the grape’s depth, history and global impact. A limited number of tickets to this class — which includes six wines and a canapé pairing — are available for $98 per person plus tax here.

In this class, attendees will take their pasta game to the next level by getting into the theory and understanding of the magic that happens when flour and water are mixed with fresh eggs and oil. Participants will explore the technique of pasta lamination and how to turn it into fan-favourites like linguine, fettucine and pappardelle as well as stuffed pastas like ravioli, tortellini and more. A limited number of tickets to this masterclass are available for $159 per person plus tax here.

The legendary chef gets her flowers in this masterclass as Lead Instructor and PICA Chef Ben Kiely leads participants on a hands-on lesson in how to prepare Julia Child’s’ iconic Duck à L’Orange and create a bright and velvety orange sauce and plate with bistro-worthy finesse as well as two timeless French side dishes in Pommes Fondant and Haricots Verts in a session designed to impress palates and at-home guests. A limited number of tickets to this class are available for $169 plus tax here.

During this event, participants will join Chef Katsuhito Inoue in a hands-on cooking class that will take their tastebuds on a journey straight to late nights in Tokyo at one of its countless izakayas that serve small plates. Guests will learn how to prepare delicious fare that includes Robata appetizers, Negitoro & Cucumber Maki, Ebi Gyoza and more. A limited number of tickets to the class — which will be paired with Japanese beer selections — are available for $159 plus tax here.

Saturday, Feb. 7^th / 10 a.m.-2 p.m.

Love is in the air during this special class as master chocolatier Chef Patriceleads participants in a hands-on session that details how to create a heart-shaped box filled with chocolate truffle bonbons and learn how to make chocolate paste roses as well as techniques to temper, mould and decorate chocolate. A limited number of tickets to the class are available for $159 plus tax here.

During this event, participants will learn one of the most valuable skills in any kitchen as Chef Phyllis teaches them how to break down a whole chicken with confidence, efficiency and minimal waste and then detail how to prepare a classic dish of Chicken Vesuvio — crispy golden chicken braised with garlic, white wine, herbs and potatoes. A limited number of tickets to the class are available for $175 plus tax here.

This class invites participants into the world of one of wine’s most expressive and intriguing varietals in an engaging, flavour-forward class that will explore how Pinot Noir transforms across the globe — from the earthy finesse of Burgundy to the vibrant fruit of the New World and the rising elegance of wineries in British Columbia’s own backyard. A limited number of tickets to this class — which includes six wines and a canapé pairing — are available for $98 per person plus tax here.

Flour-dusted hands, the scent of sage and butter and the sparkle of an Aperol Spritz are all indications of Italy at its most irresistible. In this class, Chef Shanewill lead participants on a journey to create fresh, hand-made filled pasta as they master the delicate artistry that transforms humble ingredients into culinary magic and prepare Ravioli with lemon, ricotta and spinach bathed in brown butter and sage and Tortelloni filled with wild mushrooms and mascarponein a porcini cream sauce and enjoy sips of the quintessential Italian Aperol Spritz aperitivo. A limited number of tickets to the class — which includes a PICAchef branded apron — are available for $139 plus tax here.

Pacific Institute of Culinary Arts was founded in 1997 and is located at the entrance of Granville Island, one of Vancouver’s most iconic tourism and hospitality destinations. Consistently ranked as one of Canada’s best culinary training centres, the institute’s offerings range from professional diploma programs in the culinary and baking and pastry arts to wine education and cooking classes for the public. An onsite bakery and marina-side bistro ensures that there is something for every kind of culinary enthusiast. Committed to excellence, Pacific Institute of Culinary Arts’ mission is to provide the highest quality culinary and hospitality education for all.