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Private Event

with Chef Christina Erdman

Lonsdale Cooking School

Chef Christina Erdman is available on the above dates for any the following menus:

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 Lonsdale - 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 Vancouver’s Chef Christina 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 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

OR

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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A Mediterranean Feast: Kitchen Party or Chef´s Table

We invite you, and your guests, to join us for this tasty cooking class with a trip around the Mediterranean Sea.  Enjoy the simple and flavourful Mezze Platter from Greece and Turkey, crispy and creamy Arancini from Sicily and a decadent Fish Stew from France.

  • Mezze platter
    • Homemade pita bread
    • Hummus, tzatziki, goat feta, roasted marinated peppers, eggplant, and onions
    • Manitaropita (mushroom phyllo pie)
  • Arancini
    • Creamy risotto balls stuffed with mozzarella, breaded then deep fried with a zesty tomato sauce
  • Bourride
    • A bouillabaisse-style fish stew thickened with a rich garlicky aioli, filled with whitefish and shrimp

*Unfortunately, we are unable to accommodate guests that do not eat wheat/gluten, garlic, dairy, fish, and shellfish.

Add-on for an additional $10/guest: House-made Cannoli;  a treat from Sicily, fried pastry filled with sweetened homemade ricotta cream

 

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Hawaiian Luau: Kitchen Party or Chef´s Table

Are you craving a Tropical Summer vacation?  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 Kahlua Pork to tropical seafood and fruit dishes.  Let us teach you how to cook with the taste of Hawaii.

Parties over 16 people will be demonstration only.

  • 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.
  • Kahlua 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

*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.

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.

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The Ultimate Appy Party!: Kitchen Party or Chef´s Table

Are you getting ready for the party season and want to learn some new small dishes to add to your repertoire?  Join Chef Christina and learn everything you need to know for an impressive get-together.  From mocktails to food, we have you covered!

  • Mango Mule
    • A traditional, refreshing, non alcoholic drink from India which is served during the festivals. The combination of cucumber, mango and lime juice, gives a soothing taste with bit of tanginess.
  • Blueberry Cooler
    • Another refreshing mocktail, blueberry and honey syrup combined with a hint of thyme finished with sparkling water.
  • Crab & Shrimp Beignets
    • Warm fritter filled with creamy ricotta, lump crab and Oceanwise shrimp with a roasted shallot dip.
      • A vegetarian replacement is available, if we are given notice ahead of time.
  • Goat Cheese Crostini with Olive Fig Tapenade
    • Crispy grilled baguette with fresh chevre, and a sweet and salty tapenade of black Mediterranean olives and dried figs
  • Three Cheese Gougères
    • Crispy puffs, flavoured with Swiss, parmesan and aged white cheddar cheeses
  • Mini Mushroom “Wellington”
    • Two-bite puff pastry bundles filled with wild and cultivated mushrooms
  • Ceviche de Camaron
    • A Peruvian specialty of fresh white fish cooked with citrus juice flavoured with red onion and cilantro.
      • A vegetarian replacement of this dish is available, if we are given notice ahead of time.
  • Fried Parsnip Ribbons
    • Learn how to make a healthy version of everyone’s favourite snack potato chip. Oven roasted, crispy parsnips flavoured with rosemary, thyme and sage

*Unfortunately, we are unable to accommodate guests that do not eat wheat/gluten, dairy, egg, garlic, and onion. Substitutions can be made for the shellfish and fish, if we are given notice at time of booking.

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

Pizza Party!: Kitchen Party

Bring your friends. Bring some wine. Learn to make Pizza from Scratch at our Pizza Cooking Class!

In our Pizza Cooking Class you’ll learn to make classic pizza dough and sauces to dress your pizzas, at home using your own oven. You’ll learn that with a great dough base, and then creatively preparing the toppings of choice you will be able to mix and match to make your own favorite combination.

Learn how to properly use your oven, a pizza stone, and pizza peel to get great results. This Pizza Cooking class is a springboard to throwing the best pizza parties ever!

In this lively, hands-on class, we will learn to:

  • Use a pizza stone and pizza paddle
  • Make pizza dough from scratch
  • Create the following sauces:
    • marinara
    • pesto
    • bechamel
  • Put together some favorite classic combinations:
    • Pepperoni and Mushroom
    • Hawaiian
  • Mix and match to create your own custom pizza
    • Here are some of the toppings we may have on-hand:
      • Charred onions
      • Peppers
      • Balsamic mushrooms
      • Crispy pepperoni chips
      • Zesty arugula
      • Smokey cheese
      • Fresh pineapple
      • Grilled ham

And for dessert, we will also learn to make an Affogato Sundae!

  • An affogato (Italian for “drowned”) is an Italian coffee-based dessert. It usually takes the form of a scoop of vanilla gelato or ice cream topped or “drowned” with a shot of hot espresso.  Here we have taken one step richer and added it to a rich a delicious high quality chocolate sauce.

 

Unfortunately, we are not able to accommodate guests with gluten/wheat restrictions and please note that coffee is used in the dessert.

Add-on for an additional $10/guest: Charcuterie Platter – Fine meat and assorted accompaniments with marinated Goat cheese flavoured confit garlic & rosemary , rustic white bean dip with caramelized onions and roasted pepper and almond feta dip. For a vegetarian platter, the meats can be replaced with marinated roasted vegetables.

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Spanish Vegetarian Small Plates

Tap into the vivacious spirit of Spain and grab a couple friends to learn different Spanish cooking techniques in our Spanish Cooking Class! These recipes are applied to vegetables (but can be used for fish or meat too) and will give you the skills to create your own spin on a tapas party. In our Spanish Cooking Class you’ll learn the Spanish style of eating a series of small shareable plates creates a great environment for a lively soiree, as well as a exciting way to get a balanced meal. With a hands on focus, this class will bring you through some of the different flavours of Spain with traditional cooking methods and seasonal ingredients!

  • Patatas bravas 
    • crispy fried potatoes, spicy tomato sauce, cashew aioli
  • Oyster mushroom escabeche
    • sweet and sour preserved mushrooms
  • Calcots
    • grilled leeks and smokey romesco
  • Zanahorias alizanas
    • herbaceous marinated carrots
  • Sherry flambé Mushroom toast
    • mushrooms in a sherry butter sauce, served with crusty bread
  • Croquetas! White bean and spinach
    • crispy and satisfying cannellini bean croquetas
  • Lentil albondigas
    • the veggie take on the classic meatball tapas, served with a tomato sauce
  • Fruit Gazpacho
    • a super refreshing version of the classic cold tomato vegetable soup

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

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.

OR

Add on for an additional $10/guest: Chocolate cake with raspberry buttercream icing – a rich chocolaty five layer cake fill with real buttercream icing with just a hint of raspberries. Bring your own candles!

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Pasta Fundamentals: Kitchen Party or Chef´s Table

Join us for our popular Pasta Making Cooking Class. Italian food is all about highlighting fresh, in-season ingredients and here we will celebrate the fresh tastes of Spring and Summer with a comforting Pasta feast! Make silky, fresh pappardelle and supple, elegant agnolotti! You’ll get hands-on with the egg pasta dough: kneading, rolling, shaping, and folding your very own delicacies. This class focuses on the bounty of the Spring and Summer garden, but the ease and versatility of these techniques will elevate your home cooking all year-round.

This class is not suitable for those that are lactose intolerance, are celiac or have a gluten sensitivity.

Menu

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

Our Spanish Cooking Class celebrates the bounty of the sea and land: in this Spanish cooking class you’ll taste plenty of garlic, smoked paprika, flavourful meats and seafood, zesty tomatoes, and bright herbs. Sharing food with friends and family is a huge part of Spanish culture. To fight off hunger from their famous late-night dinners, Spaniards spend their early evenings sharing small plates while traveling from bar-to-bar, before sitting down to enjoy a leisurely meal. When it comes to authentic Spanish tapas, the plates may be small, but the flavours are always big!

Join us as we work our way through some well known Tapas leading up to the final course of Paella filled with a chorizo, chicken and fresh shellfish. You’ll have a lot of fun in this Spanish Cooking Class so make sure you bring your favourite bottle of Spanish wine so you can cheers to your cena Española!

  • Ajo Blanco – Cold almond and garlic soup
    • Ajo blanco is a delicious cold almond and garlic soup typical of southern Spain. Known as the precursor to the other Spanish cold soups, this creamy soup will not disappoint on a hot day.
  • Mejillones Rellenos – Stuffed mussels with crispy breadcrumbs 
    • Stuffed mussels are a typical Spanish tapa, native to the North. They can be served hot or cold, but any way these creamy stuffed mussels are delicious. It takes some time to prepare, but the work is worth it!
  • Croquetas De Patata Y Manchego – Potato and Cheese fritters
    • Every Spaniard promises that their mother makes the best croquettes. These creamy fritters are a staple of the Spanish tapas scene. They are easy to make at home and will impress all of your guests.
  • Receta de Albóndigas de Cordero con Vermut – Lamb Meatballs with Vermouth
    • Albondigas are Spain’s classic meatballs. This lamb version is amazing, made better with the addition of Manchego cheese and Spanish vermouth.
  • Paella ´Americano´ 
    • This is by far the most popular paella recipe in North American Spanish restaurants. Mixing seafood, chicken and chorizo is not typical in Valencia, where paella originated; but, this ‘Americano’ version is incredibly tasty and features a variety of flavors which are sure to please a crowd.

*Unfortunately, we cannot accommodate guests that do not eat shellfish, chicken, pork, garlic, onion, dairy, wheat/gluten, nuts & alcohol.

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.

Book now

French Classics: Kitchen Party or Chef´s Table

Our French Cooking Class celebrates the best of the sunny season! In this French Classics Cooking Class we will make some classic favorites that are special enough for guests; but, simple enough for a weeknight.

There is so much enjoyment to be gained by eating with the seasons, and few moments are as poignant as the first flush of warm weather! As we’re beginning to enjoy the return to abundance in the fields, we can again indulge our palates in these fresh green flavours.  French cuisine is the perfect vehicle for expressing the bright delicacy of the harvest, but you don’t have to train at the Cordon Bleu to make the most of the farmer’s market!

Menu

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Book this Private Event at Our Lonsdale 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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