Private Event

with Chef Russell Cameron

Lonsdale Cooking School

Chef Russell Cameron is available on the above dates for any the following menus:

Pasta Fundamentals: Kitchen Party

This class is full throttle, hands-on artisan pasta-making class combining different types of pasta with seasonal sauces and garnishes to inspire you in the kitchen.  We will learn a  simple egg pasta dough, both in the food processor and by-hand, which can be used in so many ways.  A few good sauces can be mixed and matched with innumerable variations.  Come hungry – you will eat pasta!

  • Fresh Cheese and Herb Stuffed Spinach Tortellini Salad –
    • Buffalo mozzarella, tomato, seasonal vegetables, olives and Italian Tarragon Vinaigrette
  • Classic Potato Gnocchi
    • White wine caramelized leek cream sauce
  • Radicchio bowl
    • Fennel
  • Multicolour Fettuccini alla Carbonara
    • Pancetta or grilled eggplant, egg, parmesan, pecorino Romano, black pepper, Italian parsley
  • Tiramisu
    • Mascarpone cream kahlua, lady fingers, coffee


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, eggs, coffee or kahlua with this menu. Please note: there is pork included in the menu; which can be omitted and replaced with eggplant if we are given notice.

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

At age 25, I went to Tarifa, Spain to celebrate my friends Kyle & Sharon’s wedding. Kyle’s family had gone to Tarifa for 20 years each August and knew some of the locals well. Pepe was our guide to the most delicious Andalusian food. Each night he would joyfully take us around to his favourite Tapas Bars. Pepe would frequently say with excitement: “You must try this tapa – it’s delicious!” And he was always right! Garlicky mushrooms, triangles of Manchego, Garlic Tomato Toast, cubes of Spanish Omelette and buttery Olives – they were all so delicious! We would finish each evening immersed in stimulating conversation and dancing to one of Pepe’s favourite local musicians at an open air performance. This vacation transformed me and I returned home feeling overjoyed. Why? I realized that true happiness comes from sharing stimulating conversation and delicious home-made food with loved ones.

I am excited to re-create this “Transformative Tarifa Tapas experience” here, in Vancouver.

  • Pan con Tomate
    • Crusty Spanish-Style Grilled Bread spread with Garlic and juicy Tomato, topped with Sherry Vinaigrette dressed Seasonal Greens and Shavings of Manchego
  • Gazpacho Andaluz
    • A Creamy Andalusian-Style Cold Soup made with Tomato, Cucumber, Peppers and Aromatics and emulsified with Extra Virgin Olive Oil
  • Tortilla de Patatas
    • Spanish Omelette with Potato, Manchego & Fresh Rosemary
  • Mejillones con Chorizo al Ajillo
    • Mussels in a light Garlic, White Wine & Tomato Sauce finished with fine chopped Chorizo and a sprinkling of fresh Parsley
  • Paella de Pollo, Alcachofas, Chorizo, Guisantes y zafferano
    • Colourful Valencian-Style Saffron Chicken & Chorizo Paella with Artichokes and Green Peas

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.

*Unfortunately, we cannot accommodate guests that do not eat eggs or onion with this menu. Please note: there is also wheat/gluten, dairy, pork, and shellfish in this menu, which can be replaced, if we are given notice.

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Tasty Taqueria Soul Food: Kitchen Party or Chef’s Table

I met my friend Yola while working at a Vancouver-Mexican restaurant. She made the tastiest taqueria soul food for our staff meals!! Her secret was to choose the freshest, most flavourful and abundant ingredients from land and/or sea and couple it with simple cooking techniques taught by her grandmother. She also believed that there’s something innately pleasurable about eating with our hands, or holding a warm bowl of soup, as it gives off a fragrant swirl of aroma. Since she left to return to Mexico, I continued to cook with this philosophy and I look forward to the time I visit her homeland!!

  • Fresh Latino Salad
    • Spicy Green Apple, Sal y Limon Purple Cabbage, “Buttery” Avocado, Toasted Pumpkin Seeds, with Balsamic Vinaigrette and optional Feta
  • Crispy Cod Surfside Taco
    • with Avocado Smash, Pickled Red Onion & Jalapenos on home-made corn tortillas
  • Smoked Chipotle Chicken-Tortilla Soup
    • Made with home-made chicken stock
  • Dark Chocolate Avocado Mexican Truffles

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.

*Unfortunately, we cannot accommodate guests that do not eat corn or avocado. Please note: there is also dairy, fish, corn, chicken, and chicken stock in this menu, which can be replaced, if we are given notice.

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Chopped Lonsdale

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 Russell 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

Following the Appetizer Cook-Off Challenge, Chef Russell will cook and serve your group the following Main Course, Sides and Dessert


  • Perfectly Seared and thinly sliced Rosemary-Red Wine Marinated Steak; or Roasted Provençal Tapenade Portobello Mushroom (V)
  • Creamy Mashed Potatoes
  • Crispy Braised Brussel Sprouts with Smoked Bacon; or Balsamic-Reduction drizzled Crispy Brussel Sprouts (V)
  • Honey-Black Pepper Sauteed Carrots
  • Spiced Harvest Pumpkin Pie with Homemade Vanilla Bean Ice cream (losing team has to churn the ice cream!)

*Unfortunately, we cannot accommodate guests that do not eat dairy, eggs, or nuts. Please note: there is also pork, shellfish, fish, red meat, and corn in this menu, which can be replaced if we are given notice.

Please confirm the number of vegetarians (V) in your party, upon registration.

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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 $1050 (+tax) for the first 10 people and $95 (+tax) per person after that. The minimum charge for a private event is $1050 (+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.

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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