Browse through our Recipe Collection or simply use our search feature to find those gourmet delights available at Urban Fare.
Urban Fare’s Gourmet Cooking Classes
Urban Fare’s Gourmet Cooking Classes are hosted by Chef Frank Abbinante, who began his culinary career over 20 years ago working with Sheraton Hotels in Vancouver, BC.
Since then, he has worked in some of the best hotels, restaurants and clubs in the city, including the exclusive Terminal City Club, the Canadian Club, the Hyatt Regency Hotel and the prestigious Jean Pierres.
An ambassador of Urban Fare will join you in the Cooking Centre along with our Chef to educate you in an interactive culinary experience.
For more information or to register, please contact Guest Services at 604.975.7556
Classes cost $29.99/person + tax
*space is limited
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Urban Fare offers you this selection of recipes to help you
add gourmet to every day. Whether it’s creating several
appetizers for a small gathering or preparing a gourmet meal
for a special occasion, choose from this list and treat yourself
and your guests to a sensational culinary experience.
this month's classes
July 30, 08
1. Double baked Portabella mushrooms with grilled fennel, Japanese eggplant, asparagus tips, seared ginger and baby bok choy. Topped with fresh boconcini and a 20 year old Modena balsamic vinegar
2. Santa Fe grilled chicken breast with an exotic mushroom, sage, cream sauce
3. Callebaut chocolate souffle (individual lava genoise) topped with a white chocolate and toasted coconut sauce
August 6, 08
1. Shrimp, avocado, and artichoke salad bound in individual roasted pepper baskets with fresh sage
2. Seared rib eye steaks with a chasseur sauce, seasonal veggies, and sweet yam mash
3. Kahlua, hazelnut chocolate, baked ricotta cheesecake topped with a blueberry compote
August 13, 07
1. Panseared crab cakes with fresh herb provencale, flame roasted pepper coulis, over a bed of arrugula and mesculin crisps
2. Osso bucco alla milanese
3. Creme brulee with a medley of seasonal fruits infused with vodka
August 20, 08
1. Asparagus, artichoke, and grilled chicken breast fans on a bed of rocket salad with a grapeseed, fresh herb vinaigrette
2. Thai style seafood hot pot bound in a coconut milk, kaffir lime leaf and red curry sauce
3. Individual raspberry and peach, coconut pound cakes, drizzled with a mocha sauce
Please note: the detail info will be available after the cooking class.
Also see recipe collection, please click here >>
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