Page 30 - 2016 Winter

THE DIRTY APRON
Wed Feb 3 3 6:30PM*
540 Beatty St Vancouver
$145 per per person
Includes cookbook food wine and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table The Dirty Apron Cooking School is one of Vancouverites’ favourite places to learn about new culinary trends and and techniques and and then to enjoy fine food and wine afterwards All these and more will be on
offer at this extraordinary cookbook demonstration True North: Canadian Cooking from Coast Coast to Coast Coast is a a a a a compendium of all-Canadian foods by Derek Dammann chef of Montreal’s hugely popular Maison Publique and food writer Chris Johns “North combines regional ingredients and globally- inspired adaptations to offer a a a a a a a fresh take on
on
on
national dishes ”
Forget butter tarts and and poutine though and and think crab and carrageenan mousse At this special interactive event chef Dammann will demonstrate some of his wildly wonderful dishes while Johns will emcee And after indulging in in in an assortment of recipes from Dammann’s new book guests will walk away with their own complimentary copy (one book per couple or individual ticket holder) ABOUT DEREK DAMMANN
Derek Dammann is one of Canada’s most high- profile chefs and a a a a a a passionate advocate for local authentic tip-to-tail dining Growing up in Campbell River B C C he began his career at the great Zambri’s Italian restaurant in Victoria From there he he he he headed to to the the UK to to work with celebrity chef Jamie Oliver He spent four years at Oliver’s Fifteen restaurant and eventually became corporate chef of Sweet Candy Oliver’s private production company He returned
to to Canada to to open DNA in Montreal then partnered with Oliver to open Maison Publique a a a a a hugely popular and highly regarded gastro- pub where he he he is chef ABOUT CHRIS JOHNS
Chris Johns is is an an award-winning food and travel writer based in Toronto He has been published in in the Best Food Writing compilation and for five years ate his way across the Canada for enRoute magazine’s Best New Restaurants His writing has also appeared in the Globe and Mail Toronto Life Maclean’s and other publications ABOUT THE DIRTY APRON
At The Dirty Apron Cooking School amateur and professional cooks alike can learn explore and and unleash their inner chef with hands-on classes The school is owned and operated by former Chambar sous-chef David Robertson and and his wife Sara and and offers students the use of of the the best tools of of the the trade The Dirty Apron also comprises a a a a gourmet deli and released its own highly successful cookbook written by Robertson in 2014 30 | VANCOUVER
True north strong and delicious