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Private Event

with Chef Richard Wolf

Victoria Cooking School

Chef Richard Wolf is available on the above dates for any the following menus:

Thai Basic: Kitchen Party

Many of us have traveled through the gorgeous part of the world that is Thailand. The smiling people, the vibrant landscape and the fantastic food! Until the day we are able to go back and feast, let’s recreate these easy-to-make; yet, complex tasting dishes right here, at home. You will learn where to source ingredients, how to adjust flavors to suit your palette, and what key pantry items you need to pull off this menu, even on a weeknight! No more take-out for you!

  • Green Papaya salad – A typical breakfast on the beach…made fresh, in front of you, as you direct the flavor profile to your liking.
    Note: this dish includes fish sauce and dried shrimp
  • Pad Thai – The classic tourist dish, no one could go wrong with.
    Note: this dish includes chicken
  • Green Coconut Fish Curry – Everyone’s favorite.
    Note: this dish includes fish
  • Mango and Sticky rice – a classic Thai dessert.

Unfortunately, we cannot accommodate guests that do not eat coconut. Please note: this menu contains corn, eggs, fish, nuts, shellfish and soy, which can be replaced if given notice.


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Pasta Fundamentals: Kitchen Party

Join our Cook Culture Chef as they shop and cook with the season featuring the best of the West Coast farms. This class is full throttle, hands on artisan pasta making with sauces and garnishes to challenge and inspire you in the kitchen.

  • Fall Mushrooms & Italian Sausage with homemade Fettucine*
    • Fall forest mushroom sautéed with sausage and tossed in a light garlic cream sauce, served on a bed of homemade fettucine
  • Baked Ricotta Gnudi with a vodka sauce
    • Learn how to make creamy homemade Ricotta dumplings baked a in traditional San Marzano tomato and vodka sauce
  • Cappellacci di Zucca
    • Homemade creamy butternut squash ravioli in a Beurre noisette, sage and toasted hazelnuts
  • Torta Della Nonna**
    • “ Grandmother cake”, a delicate pastry tart filled with vanilla custard, served with seasonal fruit

*sausage can be omitted for vegetarians, no substitution offered

** demo only, recipe provided

Add on for an additional $10/guest: Charcuterie Board – Selection of cured meats with house-made pickles, grainy mustard and rustic bread.

*Unfortunately, we cannot accommodate guests that do not eat wheat/gluten, dairy, alcohol, nuts, and sugar. We can remove the sausage; but, no substitution will be made. 


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Spanish Tapas and Paella: Kitchen Party or Chef´s Table

Sharing food with friends and family is a huge part of Spanish culture, so it’s no wonder their cuisine is dominated by tapas (small plates for sharing) and family-sized one-pot wonders like a classic Paella. Spanish flavours celebrate local ingredients, and the bounty of the sea and land: you’ll taste plenty of garlic, smoked paprika, flavourful meats and seafood, nutty Manchego cheese, zesty tomatoes, and bright herbs. When it comes to authentic Spanish tapas, the plates may be small, but the flavours are always big! You’ll also learn how to make Paella, the famous rice dish from Spain’s eastern coast. Make sure you bring your favourite bottle of Spanish wine so you can cheers to your cena Española!

  • Patatas Bravas
    • Crisp potatoes blanketed in aioli and a thick spicy tomato sauce
  • Tortillitas de Camarones
    • These earthy, crispy-edged fritters are filled with ground chickpeas, onions and shrimp
  • Aceitunas Rellenas
    • These traditional tapas of crispy fried Spanish olives are not only are highly addictive, they make great accompaniment to a glass of Spanish sherry
  • Salmorejo
    • The iconic Andalucian dip is made with fresh ripe tomatoes and garlic, perfect for dipping crusty bread or roasted vegetables
  • Chorizo in Red Wine
    • A smoky Spanish sausage with garlic, cooked gently in red wine until it’s plump and juicy
  • Paella al la Marinera
    • A fisherman paella classic from coastal Spain, this hearty recipe calls for a plethora of seafood. Here we use fresh shrimp, clams and squid, which make for an eye-catching presentation.

*Unfortunately, we cannot accommodate guests that do not eat shellfish, pork, garlic, and onion.

Add on for an additional $10/guest: Sangria – Fresh orange and lemon, orange juice, simple syrup and soda.  Served over ice with slices of fresh orange.  You provide the brandy and Spanish red wine.

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Authentic Mexican: Kitchen Party or Chef´s Table

Enjoy the rich flavourful dishes of Mexico, in this hands-on Mexican cooking class. We will start off with a coconut horchata and finish off with sweet churros and spicy hot chocolate. During this Mexican Cooking Class, we will teach you to make homemade masa, which you can then fashion into corn tortillas for tacos with tasty toppings or tender tamales with a tomatilla salsa; as well as, a warm pozole (soup), filled with hominy and pork. Bring some tequila, and friends or colleagues, and get ready to have the time of your life at our Mexican Cooking Class.

  • Coconut Horchata
    • A traditional rice based, non-alcoholic, drink flavoured with coconut and warming spices, like cinnamon and nutmeg
  • Pozole Rojo
    • This family style soup can be served either on Christmas Eve or a Monday, or Thursday, through the year. Tender hominy corn and pork shoulder braised and topped with a plethora of add ins (*)
  • Corn Tamales with Tomatillo salsa
    • Homemade masa steamed in corn husks until tender and slathered with a zesty, spicy tomatillo salsa
  • Cochinta Pibil Tacos
    • Yucatan style shredded pork tacos homemade taco with achiote, goat feta and pickled jalapeño and onion (*)
  • Churros
    • Mexican fritters with thick, hot spiced chocolate for dipping

*vegetarian version is available, if requested prior to class

Unfortunately, we cannot accommodate guests that do not eat wheat/gluten, spice, garlic, and sugar.

Add on for an additional $10/guest: Paloma Cocktail – Fresh lime, grapefruit juice, simple syrup, soda,  served with salted rim. Served over ice with slice of ruby grapefruit.  You provide the tequila.


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Chopped Challenge: Victoria

In this deliciously fun class format you will go head to head against others in your group and create delicious appies using mystery ingredients. The best appetizer will be safe, but the other will be chopped. Do you have what it takes to go up against your peers, friends or family? The bonus…you’ll have Cook Culture Victoria’s Chef Richard to take pointers and advice from to help your appetizer make the cut. Delicious mystery ingredients may include…

  • Cod, Mussels, Tuna, Shrimp
  • Chorizo, Chicken Breast
  • Cheddar, Fresh Goat Cheese, Manchego
  • Black beans, Kidney Beans, Red Lentils
  • Cashews, Pumpkin Seeds, Walnuts
  • Avocado, Leeks, Potatoes, Sweet Peppers

Chef Christina will then prepare one of these menus for your group:

NOTE: Due to time restrictions, the entire group must chose the same menu.

1) Mushroom and Goat Cheese stuffed Chicken thighs with quick roasted shallot pan sauce

Served with:

  • creamy mashed potatoes
  • roasted root vegetables
  • caramelized butternut squash purée


2) Slow Roasted Salmon with lemon dill beurre blanc

Served with:

  • blistered green beans with a hazelnut vinaigrette
  • roasted baby new potatoes

Dessert for both

  • French Apple Cake
    • A rich and creamy custard base with a cake top, studded with sweet apple and flavoured with dark rum

*Unfortunately, we cannot accommodate guests that do not eat wheat/gluten dairy, or eggs. There are nuts used in the salmon menu, which can be eliminated if we are given notice.

Please confirm the number of vegetarians in your party, upon registration, and we will confirm an alternative menu for those guests.

This class format has a maximum capacity of 16 guests. Note: the menu may be adjusted slightly based upon seasonality of produce.

Add-on for an additional $10/guest: Charcutterie Platter – Fine Meats with a trio of accoutrements: Garlic Rosemary Marinated Goat Cheese, Rustic White Bean Dip with Roasted Pepper and Almond Feta Dip. For a vegetarian platter, the meats can be replaced with marinated roasted vegetables.

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Meals to Live By: Foods that Fight Cancer: Kitchen Party or Chef´s Table

Are you and your crew looking for a health focused event? Look no further, this class will help you incorporate some simple, healthy foods into your diet.

Whether we have put our bodies through a lot of stress, have a genetic disposition, or are generally exposed to life on Earth these days, we have reasons to take preventative measures in regard to our health.  The food we eat has much impact on our overall health; as well as, our regular thoughts about ourselves…which is very commonly linked to the foods we eat.  We all already know how to eat meat, wheat, dairy, and refined sugar in excess; so, we will exclude these ingredients from this menu and present a few ways we can diversify our food choices and strive for better health!

  • Bright Morning Smoothie – with orange, pineapple, spinach, avocado, banana, matcha green tea, and ginger
  • Roasted Vegetable Lasagna – with squash, roasted mushrooms, and cashew cheese
  • Grilled Cabbage ´Pasta´ – with Puttanesca Sauce
  • Raw Chocolate Ganache with Citrus Walnut Crust

*This class is not meant to take the place of advice from your healthcare practitioner. You should seek advice from a professional regarding your individual dietary needs. This class will show you how to make delicious, healthy food that can then be adapted to your personal requirements.

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Curries Around the World: Kitchen Party or Chef´s Table

Join our Cook Culture Chef for a Curry Cooking Class full of soul-satisfying curries. There is nothing more delicious or intensely satisfying than a flavourful curry. Whether it’s a well seasoned Indian dahl, a kick you in the butt dry rub from Jamaica, or a warm and comforting broth from Japan.  Curries let you travel around the world from the comfort of your own kitchen. So come join us for this fun to learn Curry Cooking class.

  • Surat Thani Red Curry
    Fragrant homemade red curry paste in a coconut milk broth, with Kaffir lime leaves, fresh-squeezed lime juice, crimini mushrooms, broccoli, sweet red peppers, and crispy fried tofu.


  • Jerk Chicken
    Traditional tender and flavorful chicken from Jamaica, spiced with nutmeg, allspice, and scotch bonnet chilis. You will take home some of the marinade, which can be used to add a kick to anything!


  • Indian Masoor Dahl
    Red lentils cooked with traditional aromatic spices, topped with fresh cilantro, and served with perfect steamed rice.


  • Togarashi Japanese Curry
    Hearty root vegetables and Oriental curry spices simmered into a succulent curry, garnished with Fuji apple and spicy Togarashi (Japanese chili flakes). Served with perfect steamed rice, scallions and toasted sesame seeds.
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Book this Private Event at Our Victoria Cooking School

We look forward to hosting your party! Please complete this form to send a request to our event planning team. We will be in touch to confirm all details and finalize the deposit.

The Fine Print:

The standard price for any private party is $1250 (+tax) for the first 10 people and $95 (+tax) per person after that. The minimum charge for a private event is $1250 (+tax). The 3-hour event, which typically runs from 6-9pm, includes the chef, food costs, and staff. Any beverages would need to be supplied by you, for a self-service bar. If you prefer bar service (we serve you), we would need to take out a special occasion license, at an additional cost to you. Groups larger than 20 guests, will require additional rentals. Please call us at 778-769-1978 or email us at:, to find out more!

Private Party Cancellation Policy:

  • A 50% deposit is required at time of booking, and is fully refundable up to 30 days before your event. The balance is due 48 hours prior to your event.
  • Half of the deposit is refundable, up to 14 days before your event. The deposit is non-refundable less than 14 days prior to your event.
  • If you need to change the date of your event you may do so once, for free, up to 14 days before your event. Any additional date changes will have a $100 charge. We are sorry, but we cannot accommodate date changes less than 14 days prior to your event.
  • Final number of guests is required 48 hours before your event (with no changes allowed following this time - if a guest is unable to attend within this period, please send somebody in their place)
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