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Weekend Virtual Cooking Classes

Any Thursday, Friday, or Saturday

$115.00 Per 2 Person Order

Menu 1

Roasted butternut squash with burrata, pumpkin seeds, honey Dijon vinaigrette.
Mushroom and bacon pasta topped with arugula and Parmesan.

Vegetarian and gluten-free option available

Sticky maple cake.

Ice cream highly recommended!

Menu 2

Learn how to cook fish without over-cooking it ever again!
Charred beet salad with pumpkin seed hummus, mint, and basil.

Vegan and gluten-free.

Ling cod with corn and bacon risotto.

Vegetarian option: substitute ling cod and bacon with BC mushrooms.

Chocolate Brownies

Delicious and vegan!

Menu 3

+$20 per order

Learn how to cook any steak perfectly. 
It will be the best steak you have ever cooked!
Roasted pear salad with candied walnuts and pecorino.
Reverse-seared striploin, wild mushrooms, roasted potatoes, arugula salad, Trevor Bird’s Black Pepper Jam.

Vegetarian option: substitute striploin for cauliflower steak.

Apple crisp.

Best with ice cream!

Menu 4

+$20 per order

Learn how to cook fish without over-cooking it ever again!
Charred beet salad with pumpkin seed hummus, mint, and basil.

Vegan and gluten-free.

Ling cod with corn and bacon risotto.

Vegetarian option: substitute ling cod and bacon with BC mushrooms.

Chocolate Brownies

Delicious and vegan!

What are these?

Fable Kitchen virtual cooking classes provide students with virtual step-by-step guidance and support in creating delicious multi-course meals. It’s a great way for anyone to increase their confidence in the kitchen, enjoy high quality food, and learn unique tips, tricks and techniques along the way.

How do the classes work?

The class is hosted by chef Trevor Bird and is livestreamed over YouTube. Trevor will be engaging with the participants, offering support and answering questions in the accompanying chat box.

If you are participating with other households, we recommend hosting your own Zoom conference adjacent to the class to enjoy the event together.

If you live in the Greater Vancouver Area, we will deliver to you all the necessary ingredients. Remote participants (those who are outside of our delivery limits) are welcome to join by shopping for their own ingredients.

Where is this class held?

As an adjustment to the “new normal”, the classes will be hosted via YouTube, to be attended from your own kitchen!

When do the classes take place?

Our classes take place every week on Thursday, Friday, and Saturday at 6PM PST.

If you would like to plan your own private class at your date and time of choosing, please contact food@fablekitchen.ca.

How long will the class take?

The classes will last about 2 hours depending on the pace that you are comfortable with.

What will we be making?

We will be making a three-course menu from local ingredients. We will be teaching tips and techniques usually learned in professional kitchens that you can eventually apply at your own dinner parties!

Can we accommodate dietary restrictions?

We make everything from scratch, so we are able to make certain adjustments along the way for special diets. Each order is prepared for households of two, so the whole order will have to accommodate the specified diet, even if it only affects one person.

We will omit any ingredients that do not adhere to your specified dietary restrictions. Only ingredients containing gluten (except for soy) and meats (for vegetarians, except for bacon) will be replaced by Fable in these cases.
We invite participants with other dietary restrictions to reference our ingredients list for any allergens for which they may like to prepare their own alternatives.

Are there wine pairing options?

We have a curated selection of mostly special-ordered wines that are not readily available in liquor stores, along with some house cocktails, local ciders, and kombucha available for purchase and to be delivered or picked up with the cooking ingredients. (For local participants only.)

What does the class cost?

Our classes start at $115 per household and provide ingredients that will feed two people. This price includes delivery to anywhere within the city of Vancouver (additional prices will vary outside of Vancouver).

Delivery Fees:

Vancouver/Pick-Up: Free
Richmond, Burnaby, North Vancouver, $18
West Vancouver: $18
New West, Coquitlam: $23
Port Coquitlam, Port Moody: $28

Maple Ridge, Pitt Meadows: $33
North Delta, Delta, Lions Bay, Tsawwassen, Surrey, White Rock, Langley: $40
Abbottsford, Chilliwack, Mission, Aldergrove, Cultus Lake: $50

What if the participants are outside of Greater Vancouver?

People outside of the Greater Vancouver area (outside of our delivery limits) can still participate in the class as Remote Participants for $65 per household. At the time of sign-up, remote participants will receive a detailed shopping list with all of the necessary ingredients to be purchased beforehand, along with extra instructions for preparations to be completed before the start of class.

How many people can participate?

Anywhere from 2 to as many people as you like people can participate in the YouTube livestream. If you have more than 2 people in your household, you can order additional ingredients. Please note that ingredient orders are always portioned for two people. If you are participating with a group of different households, you can all jump on a Zoom call and cook together!

When will food be delivered?

For local participants, the ingredients will be delivered on the day of the class, between 11am and 6pm.

For remote participants, a shopping list and special preparation instructions will be provided.

THE FINER DETAILS

The process:
• Sign up on our website at fablekitchen.ca
• Check that address details are correct to ensure successful delivery of ingredients
• Be prepared to receive the ingredients on the day of your class between 11am – 6pm.
• Please check your ingredients upon their arrival by referencing the ingredient list to make sure everything was included.
• An equipment list will be provided. Please set up your kitchen accordingly.
An ingredient list will be provided to remote participants. Please acquire all listed ingredients for the class. Extra preparation instructions will also be provided. Please complete these before the beginning of class.
• A YouTube link will be provided for the class. Please set up your equipment and log in 10 minutes ahead of time.
• Be ready to become a badass in the kitchen!

 

The cut-off for sign-up and any changes is on the Wednesday of the same week at noon.

If you wish to purchase this event with a Fable gift card, please email food@fablekitchen.ca with your gift card number and order. Thank you!

Ingredients

Menu #1

  • Roasted butternut squash salad with burrata, pumpkin seeds, honey Dijon vinaigrette.
  • Mushroom and bacon pasta topped with arugula and Parmesan.
  • Vegetarian and gluten-free option available.
  • Sticky maple cake.
  • Ice cream highly recommended!

Menu #2

  • Charred beet salad with pumpkin seed hummus and mint.
  • Vegan and gluten-free.
  • Lingcod with corn and bacon risotto.
  • Vegetarian option: substitute lingcod and bacon with BC mushrooms.
  • Chocolate Brownies
  • Delicious and vegan!

Menu #3

  • Roasted pear salad with candied walnuts and pecorino.
  • Reverse-seared striploin, wild mushrooms, roasted potatoes, arugula salad, Trevor Bird’s Black Pepper Jam*.
  • Vegetarian option: substitute striploin for cauliflower steak.
  • Apple crisp.
  • Best with ice cream!
  • *Black Pepper Jam available for local participants only.

Menu #4

  • Charred beet salad with pumpkin seed hummus, mint, and basil.
  • Vegan and gluten-free
  • Sablefish with corn and bacon risotto.
  • Vegetarian option: substitute sablefish and bacon with BC mushrooms.
  • Chocolate Brownies
  • Delicious and vegan!

Sparkling Wines by the Bottle

  • Michel Loriot ‘Authentic Meunier’ Brut Blanc de Noirs [Pinot Meunier] NV – Champagne, France (750 mL)
    Notes of Granny Smith apples, biscuits, and burnt caramel. Moderate acidity.
  • Anna Spinato Organic Prosecco NV – Veneto, Italy (750 mL)
    Notes of rose petals and acacia with sweet aromas of creamed honey, fresh pears, apricot and yellow apples. Plenty of juicy fruit and sweet citrus flavours.

White Wines by the Bottle (750 mL)

  • La Stella Vivace (Pinot Grigio) 2019 - Osoyoos, BC
    Notes of Asian pear, sage and lime zest on the nose. The palate is round and juicy with fruit cocktail flavours, finishing in bright citrus and tart apple notes.
  • Nk’ Mip “Qwam Qwmt” (Riesling) 2018 - Osoyoos, BC
    Fresh floral aromas with undertones of spiciness, perfume and wet stone. The entry is all orchard peach and nectarine which quickly becomes citrus on the palate. The mouth watering acidity leads to a long finish of classic minerality.
  • Unsworth Allegro (Sauvignette, Petit Milo, Amiel) 2019 – Vancouver Island, BC
    Notes of grapefruit, green papaya, and white flowers complement its bright mouthfeel and generous length.
  • Domaine Bott Geyl Métiss (Muscat, Riesling, Pinot Blanc, Chasselas) 2017 – Alsace, France
    Clean nose, first encounter had lots of floral mineral, citrus and pear. On the palette, dry, medium acidity with pear and apricot stones.
  • Niepoort Nat’Cool Branco (Azal, Arinto, Avesso, Trajadura, Loureiro) 2017 – Bairrada, Portugal (1 L)
    Fresh, vibrant, with citrusy and vegetal notes. High acidity and a light carbonic sparkle on the palate, ending on a saline, crystalline and refreshing finish.
  • Meyer ‘Okanagan Valley’ [Chardonnay] 2019 – Okanagan Falls, BC
    Delicate creaminess with a zippy acidity to keep it fresh. Notes of green apple, pear and white blossom are on the nose and the palate is clean and balanced.
  • Veyder-Malberg ‘Liebedich’ [Gruner Veltliner] 2018 – Wachau, Austria
    A creamy white wine that has aromas of pear and green apple, melon with notes of white pepper and touches of white chocolate on the nose. On the palate it is very juicy and well-balanced.

Rosé Wines by the Bottle (750 mL)

  • Montagu Rosé (Gewurztraminer, Chardonnay, Merlot, Muscat) 2018– Naramata, BC
    Ripe strawberries, perfumed peach, pear, lychee is full on the plump palate, scented with exotic spices and dusted with sagebrush. Though off-dry, this is held aloft with juicy acidity through to the snappy finish.

Red Wines by the Bottle (750 mL)

  • Synchromesh ‘Cachola Vineyard’ [Cabernet Franc] 2018 – Similkameen Valley, BC
    Pouring with a slight haze, reflective of its low intervention vinification, Cachola once again flows with subtle florality, dark earth, sapid plum, wild raspberry, balsamic sliding along a silken palate, framed with long, smokey, muddied tannins. Showing the earthen greener face of cab franc, this will appeal to those who seek out Loire franc.
  • Tantalus ‘Maija’ (Pinot Noir) 2018 – Kelowna, BC
    The nose is a rambunctious smoky plum affair with a hint of dried herbs. On the palate, dark cherry and black raspberries are vying for your attention before a cedary finish with light but lingering tannins.
  • Garzon Reserva (Tannat) 2017 – Maldonado, Uruguay
    Deep purple in colour, with aromas of plums and raspberries and just a hint of spice. On the palate, this is a full-bodied wine, with mature tannins complementing the dark juicy fruit and mineral notes. Striking and powerful.
  • Elias Mora Tinta de Toro [Tempranillo] 2017 – Toro, Spain
    Sappy, fiery plum and berry flavors have an herbal undertone, while this mercifully lightens up on the finish.
  • Truchard [Cabernet Sauvignon, Petit Verdot, Malbec] 2017 – Napa Valley, California
    Soft, supple and rounded in cassis and black cherry. Nuanced oak allows room for a hint of baking spice, clove and vanilla to complement the fruit.
  • Pio Cesare Barolo (Nebbiolo) 2014 – Piedmont, Italy
    Aromas of raspberry compote, coconut and a whiff of oak-driven spice lead the nose. On the firm, linear palate, assertive fine-grained tannins and vibrant acidity support cherry, pomegranate and clove.

Cocktail Jars (Contains 4 cocktails)

  • Fabletini (x4)
    Basil-infused Stealth Vodka, St Germain elderflower liqueur, Bremner's cranberry juice, lemon juice, rhubarb bitters. [Shake wth ice, then strain and serve.]
  • Blacklight (x4)
    Victoria Empress Gin, Bitterhouse Daman, Giffard rose syrup, lemon juice, grapefruit bitters. [Shake with ice, then strain and serve.]
  • Staycation (x4)
    Evan Williams bourbon, Woods Amaro, Maraschino liqueur, dry vermouth, Angostura bitters. [Stir with ice and serve.]

Cidars (500 mL Bottles)

  • Nomad Traditional Dry Cider – Summerland, BC
    Bright and refreshing with hints of banana, butterscotch and vanilla. Fresh-pressed cider varieties, all grown locally in the Okanagan and Similkameen Valleys.
Total Amount: $45.00

The cut-off for sign-up and any changes is on the Wednesday of the same week at noon.

If you wish to purchase this event with a Fable gift card, please email food@fablekitchen.ca with your gift card number and order. Thank you!