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
August 26, 2009
1. Panseared thai style prawns bound in a coconut milk, lemongrass, kaffir lime leaf and red curry sauce
2. Osso bucco vino rosso chianti
3. Sweet banana, fresh strawberry and mango rum flambe over chocolate sponge and vanilla bean gelato
August 12, 2009
1. Rocket, roasted cherry tomatoes, crisp proscuitto and grilled pear salad, served with a toasted baguette topped with apple cheddar
2. Cedar/alder planked wild westcoast sockeye salmon with a lemon, fresh dill, mayonnaise, chutney
3. Drunken vodka strawberries and fresh mango slices over chocolate sponge cake, topped with vanilla bean gelato
August 5, 2009
1. Charbroiled flank steak, bound in fresh savoury, with tender mache salad and a light cabernet vinaigrette
2. Fresh bbq jamaican jerk halibut with exotic blackbean and fruit salsa
3. Silky baileys callebaut chocolate fondue
June 24, 2009
1. Panseared thai style prawns bound in a coconut milk, lemongrass, kaffir lime leaf and red curry sauce
2. Osso bucco vino rosso chianti
3. Sweet banana, fresh strawberry and mango rum flambe over chocolate sponge and vanilla bean gelato
May 27, 2009
1. Warm baby spinach salad with crisp double smoked bacon, sauteed button mushrooms, toasted pinenuts, mini bocconcini, and homemade fresh croutons
2. Grilled chicken breast stack with portabello mushroom and lobster tail medallions, topped with sauce hollandaise
3. Peach crumble cake with a silky mocha glaze, strands of chocolate ganache and chantilly cream
May 20, 2009
1. Wild mesculin salade with chevre, artichokes, grilled gingered chicken, and julienne of yellow peppers, bound in a chardonnay vinaigrette
2. Grilled fresh halibut in a light cream, wild mushroom ragout
3. Fresh mango, toasted coconut, chocolate mousse with macadamia nut brittle
April 29, 2009
1. Vine – ripened tomato filled with grilled tiger prawns and sea scallops, embossed with wild greens and a spicy miso dressing
2. Seared rib eye steak with a chasseur sauce, steamed asparagus, and sweet yam mash
3. Sweet banana and fresh strawberry rum flambe over creamy and rich vanilla gelato
April 15, 2009
1. Lobster salad bound in a light lime, ginger, mayonnaise with artichoke and avocado on a bed of crisp greens with a mango dressing
2. Panseared chicken breast wrapped in crispy pancetta with a vino rosso and fresh rosemary sauce with market vegetables
3. Callebaut chocolate pots topped with a white chocolate and toasted coconut sauce
March 25, 2009
1. Baby spinach and roasted tomato, proscuitto salad with fresh bocconcini
2. Charbroiled turkey breast cutlets on a bed of pappardelle pasta bound in a rich cream sauce with lobster, rock shrimp, and fresh wild mushrooms
3. Grilled fresh pineapple spear kebobs with a chocolate malibu sauce, fresh assorted berries and vanilla gelato
March 11, 2009
1. Cioppino (italian fish stew), with fresh baked calabrese bread and sage butter
2. Tournedos rossini with a morel vino rosso sauce
3. Kahlua, hazelnut chocolate baked ricotta cheesecake topped with a fresh blueberry compote
February 25, 2009
1. Oven baked Portabello Mushrooms with sweet basil, roasted red peppers, fennel, artichokes and tangy goats cheese, drizzled with a 20 year old balsamic vinegar
2. Halibut in a dry vermouth, fresh basil, saffron cream sauce with red himalayan rice and julienne of vegetables
3. Chocolate, Amaretto and almond mousse with exotic fresh fruit medley
February 11, 2009
1. Tomates farcies aux crevettes, dungeness crab, and
avocat bound in a fresh basil, ginger, and sweet chilli mayonnaise
2. Roasted rack of lamb en croute with a red wine, rosemary jus
3. Decadent creme brulee with a medley of seasonal exotic fruits infused with vodka
Please note: the detail info will be available after the cooking class.
Also see recipe collection, please click here >>
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