Private Event

with Chef Anna Hunt

Victoria Cooking School

Chef Anna Hunt is available on the above dates for any the following menus:

Rustic Italian: Polpette

Rustic Italian food is all about perfectly balanced, simple ingredients. Impress your friends and family, by incorporating these classic Italian cooking techniques into your everyday cooking. Chef Anna will show you how to make the most of the vibrant bounty that Vancouver Island has to offer. 

  • Arugula Salad – prosciutto, buffalo mozzarella, pine nuts and balsamic
  • Foccacia with garlic and fresh herbs
  • Polpette – beef and pork meatballs, braised in tomato sauce and served on cheesy polenta
  • Tiramisuenough said!

Unfortunately, we cannot accommodate guests that do not eat wheat/gluten, dairy, eggs, pork, or red meat. Please note: this menu also contains nuts and coffee, which can be omitted if we are given notice.

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Moroccan Comfort Food

Travel the world in comfort… comfort food, that is, with Chef Anna Hunt. Tuck into a soulful, warming Moroccan tagine without leaving downtown Victoria.

Yes, you eat what you make!

  • Zaalouk (Moroccan eggplant and tomato salad) served with crusty bread
  • Chicken Tagine with Kale, Sun-dried Apricots, and Almonds
  • Garlic Couscous
  • Rose Rice Pudding with Blood orange and Pistachio

Please note: this menu contains nuts, wheat/gluten, and dairy, which can be replaced if we are given notice.

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French Bistro

Join Chef Anna Hunt for a simple, hearty Parisian French Bistro-inspired meal that you can easily re-create at home. Top it with a glass of wine and, voila, the perfect evening!

  • Frisee Salad with bacon lardons and poached egg
  • Beef Tartare with Celery Root Remoulade hand cut beef with capers, shallots and dijon. Served with creamy celeriac salad and crusty baguette
  • Duck Confit with Puy lentils and glazed seasonal vegetables
  • Creme Brulee with buttermilk beignets

Unfortunately, we cannot accommodate guests that do not eat eggs or follow a vegetarian diet with this menu. Please note: this menu also contains wheat/gluten, dairy, pork, and red meat.

Book now

Pasta Fundamentals

Join Chef Anna as she shops and cooks with the season with the Pasta-making, from scratch, Cooking Class. This class is full throttle, hands on artisan pasta making with sauces and garnishes to challenge and inspire you in the kitchen.

Please note: this class is not suitable for those that are lactose intolerance, have extreme nut allergies, or are celiac/have a gluten sensitivity.

  • 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. 

Book now

Hawaiian Luau: Kitchen Party or Chef´s Table

Want a little bit of Summer during the long, wet Winter months?  Come join us, at Cook Culture, and learn how to bring the taste of an Hawaiian Luau to home. From tender Huli Huli chicken, smoky & succulent Kalua Pork to tropical seafood and fruit dishes.  Let us teach you how to cook with the taste of Hawaii.

  • Huli Huli Chicken Skewers
    • A true new Hawaiian specially, tender chicken thigh, basted with a sweet and salty marinade of  ginger, soy and pineapple Grilled to perfection over mesquite.
      • A vegetarian substitution is available, if we are given notice ahead of time.
  • Kalua Pork
    • No need to dig a pit. Learn how to make this Hawaiian luau favourite, at home. Slowly roasted pork shoulder, wrap in banana leaves and served with Hawaiian sweet rolls.
      • No vegan/vegetarian substitution available.
  • Tuna poke
    • Everyone´s favourite, diced fresh tuna and avocado, seasoned with soy, sesame seeds and green onions served sticky rice.
      • This dish is suitable for pescatarians, a vegan substitute is available, if we are given notice ahead of time.
  • Mango & Crab Salad
    • Ripe mango, avocado and Pacific lump crab on a bed of micro greens.
      • This dish is suitable for pescatarians, a vegan substitute is available if we are given notice ahead of time.
  • Pineapple Haupia
    • A traditional Hawaiian luau dessert –  a creamy coconut and vibrant pineapple pudding

Add-on for an additional $10/guest: Mai Tai Cocktails – You bring the rum, we’ll make the base.  This tiki lounge favourite consists of fresh squeezed orange and pineapple juice, Orgeat syrup and garnished with a little tropical flair.

*Unfortunately, we are unable to accommodate guests that do not eat sugar, garlic, nuts, and pork. Substitutions can be made for the shellfish and fish, if we are given notice at time of booking.

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The Ultimate Appy Party!

Join Chef Anna for the Ultimate Appy Party! From planning, prep, to execution she has you covered to create your best holiday party yet! Bring your colleagues, bring some wine and have an evening to remember for years to come!

  • Tuna Poke on crispy sushi rice with spicy mayo and cucumber salad
  • Crostini with labneh, roasted lamb and baba ganoush *these can be made vegetarian
  • Roasted Yam Rounds with tomato jam and cambozola
  • Spanakopita, crispy phyllo filled with spinach and feta
  • Bourbon chocolate tarts
  • Crispy phyllo with cinnamon, cardamom sugar

*Unfortunately, we cannot accommodate guests that do not eat wheat/gluten, sugar, or dairy.

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Chopped Victoria - hands-on and demonstration

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 Anna to take pointers and advice from to help your appetizer make the cut. Delicious mystery ingredients may include…

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

Chef Anna 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

OR

2) Slow Roasted Salmon with lemon dill beurre blanc

Served with:

  • sauteed green veggies 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.

Book now

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: events@cookculture.com, 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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