Tony’s culinary journey began at the Dubrulle French Culinary Institute, leading to a Canadian National Red Seal certification and a traditional apprenticeship. He started his career at two prestigious Relais & Chateaux hotels in Canada. After an enriching stint in Europe, where he honed his skills in Michelin-starred restaurants in London, he returned to British Columbia. Here, he owned Kessel & March and served as Executive Chef at various restaurants and a major hotel. His diverse background spans high-volume and fine dining establishments, continually expanding his culinary knowledge and expertise.

Today Chef Tony has put together a fabulous French menu. Enjoy an afternoon of great food and lot of tips and tricks!

Format: Demonstration, Adults only

MENU:

• Hors d’oeuvres- Learn the art of canapés; tapenade, brie brûlée, smoke salmon rillette
  Finger foods to invite your guests into your home before the main event
• Tuna Nicoise- best known version, made with seared tuna, potato, beans, tomato, lettuce and olives, finished with a lemon mustard dressing. Learn a few tips to cooking and presenting each ingredient so you can make a show stopping composed salad for your friends and family.
• Bistro Steak and Pomme Puree- ever wondered how to cook steaks at home like a restaurant chef? What steak to choose and what’s the difference? See the cooking of a few different primal cuts and how to pan sear, cast iron & stove top “grill.”  Learn the magic of the French “mash” and how to get velvety smooth potatoes.
• Clafoutis-A centuries-old dish from Limousin, France, clafoutis is an eggy, fruit-filled bake that lives somewhere at the intersection of pancake, cobbler, and custard. Traditionally made with unpitted sweet cherries, clafoutis recipes are endlessly adaptable.It’s the kind of dessert you keep in your back pocket -easy and delicious. And because it’s not too sweet, it also makes for a killer low-effort brunch dish.

To register for this class please scroll down to book online and enter information below. Online payment by PayPal or credit card.  Gift cards payments done by phone at 604-428-3700 or pay with credit card and reimburse the night of the class.  Payment is required to secure your space. No seats can be held.   Once booked all class cancelations receive store credit, however ABSOLUTELY NO CREDIT GIVEN WITHIN 72 HOURS OF CLASS STARTING. Options are to gift your ticket and send someone in your place, or forfeit your seat and we will send the recipes. Please respect this policy and do not call us to ask for a credit within this time-frame. We do not make exceptions.

Don’t forget you receive 15% off your shopping the day of your class! Excludes sale items, gift cards, and future classes. Any inquiries can also be directed to info@poshpantry.ca.

Bon Appetit!