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Lonsdale Private Party Booking Available 12/22

Lonsdale Private Party Booking Available 12/22

$1,000.00 Location: Lonsdale Cooking School
Class attendee details

*the reminder email will be sent to this address

I have allergies and or dietary requirements

The party's at our place!  Our amazing kitchen is all set for your next party. We can help plan a fun and food-filled evening with your friends or workmates, all you'll need to do is send the invites!

This date is available for a private party booking, with the following chefs and menus:

Chef Josh Blumenthal

Butchery Basics: Lamb


  • Fraser Valley Lamb Tartar, Lovage, Crostini
  • Lamb & Wild Mushroom Sausage, Pomme Puree, Mint Sauce
  • Roast Leg of Lamb, Chimichurri, Roasted Harvest Vegetables, Lamb Gravy
  • Farmer’s Market Salad, Tomato Vinaigrette

Skills Covered: Deboning, Frenching, Sausage Making, Roasting, Roast Carving, Stock & Sauce Making

Hands-on and Demonstration


Butchery Basics: Reinventing Turkey


  • Turkey Consomme, Leek & Potato
  • Sunchoke and Braised Turkey Terrine
  • Turkey Roulade, Brioche Stuffing, Peppercorn Sauce  
  • Farmer’s Market Salad, Squash Vinaigrette

Skills Covered:  Deboning, Simple Charcuterie, Roulade Preparation, Consomme Making, Roast Carving, Stock & Sauce Making

Hands-on and Demonstration


Chef Kakoo Sahay

Footsteps Through India:  Join Chef Kakoo for a culinary tour around India without leaving North Vancouver. You will learn Indian cooking techniques, create spice blends, and where to purchase ingredients to re-create this meal at home.


  • Fruit Chaat - Medley of fruit with a subtle tamarind dressing – North of India - Kashmir, Himachal Pradesh, Haryana, Delhi
  • Tandoori Chicken - drumsticks marinated in a well spiced yogurt based marinade, baked in the oven – Northern states of India
  • Vindaloo - Classical Pork preparation from South western India - Goa
  • Bebinca - Baked / Broiled layered Coconut pancakes - Goa

Demonstration and hands-on elements


OPTION 2: Northern India, South West and Central India

  • Fruit Chaat - Medley of fruit with a subtle tamarind dressing – North of India - Kashmir, Himachal Pradesh, Haryana, Delhi
  • Chicken Tikka Masala 
  • Paalak Paneer - Spinach cooked with Indian style cottage cheese
  • Rice Kheer – Rice pudding, a sweet from prepared by cooking rice in milk to a thick pudding consistency - Northern India

Demonstration and hands-on elements


OPTION 3: All dishes from the state of Kerala

  • Fish Moilee - Fish cooked in a coconut cream sauce flavoured with curry leaves
  • Chicken Pepper Fry - Indian style chicken stir fry
  • Erussery - Pumpkin Mash with mustard, green peppers and curry leaf tempering
  • Malabari Paratha - Flaky Pan Grilled Flat Bread

Demonstration and hands-on elements

OPTION 4: Northern India & Southern India:

  • Murgh Makhani - Butter Chicken - Dices of Chicken breast, marinated, grilled & served in a tomato based velvety sauce - Northern India
  • Lamb on the bone – Mint flavoured lamb roast - Kerala, southern state of India 
  • Aloo Ghobhi - Cauliflower and Potatoes Cooked Indian Style – A simple vegetable accompaniment with basic Indian spices - Punjab (Northern India)
  • Roti unleavened bread - Indian flat bread, very light and soft in texture – style from Gujarat Western region of India

Hands-on with some demonstration


OPTION 5: Vegetarian Menu

  • Baingan Bhurta - Fire roasted aubergines, sautéed in onions and tomatoes - North India – Uttar pradesh
  • Sai Bhaji / Sindhi style Saag Bhaji - Mixed green vegetables with split gram - Sindhi style, part of the region is now in Pakistan
  • Paneer Parathas - Indian cottage cheese stuffed Indian Flat Bread, Fairly soft dough, rolled out round and pan grilled - All over northern India
  • Gaajar Kheer - Carrots in a reduced creamy milk sauce flavoured with nuts and cardamom - South and Northern regions of India

Demonstration with some hands-on elements


    Chef Jonathan Chovancek

    Flavours of the Levant

    • Moroccan Mojitos (additional $10 per guest, BYOB)
    • Grilled flatbread and crudités with green lentil hummus 
    • Chicken Tagine with Figs and Eggplant 
    • Ras el hanout roasted winter vegetables 
    • Saffron & current rice 
    • Pistachio baklava with rose scented honey

    Demonstration class with hands on elements


    Hawaiian Christmas Party 

    • Caramelized Pineapple Daiquiri (additional $10 per guest, BYOB)
    • Albacore Tuna poke 
    • Huli Huli Chicken with coconut red rice & winter vegetables 
    • Kalua Pua'a salad rolls with spicy lychee dipping sauce 
    • Forbidden rice pudding with stewed fruits and orange cream 

    Demonstration class with hands on elements


    Mexican Christmas Taco Party

    • Pineapple Horchata (additional $10 per guest, BYOB)
    • Albacore tuna & grilled octopus ceviche with Condesa guacamole 
    • Hand made tacos al pastor, carnitas and guisados with peanut & arbor chile salsa; green tomatillo salsa; sweet shrimp pico de gallo 
    • Chicken mole poblano with red rice 
    • Churros with dark chocolate - coconut sauce 

    Demonstration class with hands on elements


    Pasta By Hand: Celebrating the Season 

    • Charcuterie & Cheese with rustic sourdough (additional $12 per person) 
    • Roasted squash Ravioli in spicy tomato sauce with shaved winter vegetables 
    • Smoked Spanish pepper Linguini with mushrooms, wheat berries & ricotta cream 
    • Saffron Cavatelli with confit tomatoes, winter squash and basil 
    • Espresso & haskap berry tiramisu 

    Pasta courses will be served family style with a refreshing Winter Farmer’s Market vegetable salad Gluten Free options will not be offered for this menu.
    Hands on class


    Vitality Superfood Holiday Cooking

    It is the festive season and we have so many parties and dinners that it is hard to eat foods that enrich our bodies as well as our spirits. Join Chef Jonathan C as he cooks a celebration feast of non-traditional, plant based dishes that you can incorporate into your seasonal recipe book. 

    • Mulled ginger spice cordial cocktail 
    • Spiced walnut and toasted quinoa stuffed apples with pickled cranberries 
    • Swiss chard, purple yam & cashew cream gratin 
    • Whole roasted celery root & wheat berry stuffed squash with preserved lemon, hemp, sage & pumpkin seed salsa verde 
    • Chia seed winter fruit crumble with whipped toasted coconut cream 

    Please note that honey is used in this class and can not be substituted.


    $1000 covers up to 10 guests, additional guests are $90 each

    Upon booking, we will contact you to finalize the menu and personalize your evening.

    Other dates, day or evening, are available.  Take a look at our calendar to see if they date you were hoping for is available.

    *To find out more information about our private events, visit our website: or contact us at

    Lonsdale Cooking School

    1230 Lonsdale Ave
    Vancouver, BC V7M 2H6

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