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Victoria Private Party Booking Available 12/21

$1,000.00

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 Cosmo Meens

Thai Basic

When I graduated from high school I went traveling around the world.  Well, my intention was to do this...instead I started in Thailand and pretty much stayed there the whole time.  One of the reasons was the amazing, fresh, and complex food.  I look forward to the day I am able to go back there and feast once again.  Until then, I have learned how to do my best to re-create some of those amazing flavours!

MENU:

  • Green Papaya salad 
  • Pad Thai - chicken or vegetarian
  • Green Coconut Curry 
  • Mango and Sticky rice 

Hands-on

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Thai on the Coast

One of the most beautiful memories for anyone visiting Thailand is the seafood. These people love the sea and the food that comes from it, to nourish them. This was one element that really made me feel at home. The crispy rockfish salad was one of my favorite special dishes, while living in Bangkok. The hot and sour soup is likely one of Thailand's most famous dishes. When I returned home, the red curry with mussels was a dish I continued to make and serve as an evening special, while working as a line cook at Pagliacci's. Ohhhh and the Banana pancake I cannot count how many of these I ate stumbling around after dancing all night!

MENU:

  • Crispy Rockfish Salad with Mint and Cilantro
  • Hot and Sour Spot Prawn Soup with Mung bean glass noodles
  • Red Coconut Curry and Mussels served with Kaffir lime scented jasmine rice
  • Banana Pancake with sweet coconut cream

Demonstration and Hands-on

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Pasta Fundamentals

Learn to prepare a few Pasta classics at home with chef Cosmo Meens. Learn to make pasta dough that will enable you to make the recipes below as well as many other favorites. A simple egg pasta dough can be used in so many ways. A few good sauces can be mixed and matched with innumerable variations.

MENU:

  • Half-moon ravioli tricolored with beet, spinach, and egg pasta filled with thyme roasted mushrooms, caramelized leeks, and onions in a tarragon white wine cream sauce
  • Baby bocconcini, tomato, and basil salad with balsamic reduction
  • Potato gnocchi with Brown butter and Toasted Sage
  • Chicken, Spinach and Ricotta stuffed Cannelloni baked with Marinara sauce and mozzarella

Hands-on

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Vietnamese at Home

I do not eat out much at all....but if you were to see me eating out these days it would be slupring noodles with my girlfriend Joey or my kids at "Phonomenal" in the Shelbourne Plaza.  The recipes in this menu have been borrowed/adapted from the Slanted Door cookbook....as well as approved by my best friend, Joseph's mother-in-law who is obviously Vietnamese.  I also have 'west-coast-ified' it to include Vegetarian options which are equally delicious.  Also to note that I love soup and sandwich and this is basically the Vietnamese soup and sandwich combo.

MENU:

  • Chicken Pho with Crispy Shallots
  • Miso Pho with Ginger and Mushroom
  • Summer Rolls with Peanut Sauce
  • Bahn Mi Sandwich with Mama's Pork Meatballs and Momo's Vegetarian Mushroom Balls

Hands-on

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Pizza from Scratch

Bring your friends. Bring some wine. Learn to make Pizza from Scratch with Chef Cosmo Meens.

You will make classic pizza dough and 4 sauces to dress your pizzas at home with a great base and then creatively add the toppings of choice to make any number of variations.

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

Learn to make your favorite classics as well as some fun variations:

  • Pepperoni and Mushroom
  • Hawaiian
  • BBQ Chicken

Hands-on

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Chef Anna Hunt

The Appy Party

Feeling like a one trick pony? Host a show stopping cocktail party this holiday season with some new, simple and delicious canapes.

MENU:

  • Mussels Rockafeller, steamed local mussels with sauteed spinach candied salmon and hollandaise
  • Roasted Yam Rounds with tomato jam and gorgonzola
  • Salmon Tartar with sesame and avocado on crostini
  • Crispy flat bread with yogurt cheese and seasonal vegetables
  • Blueberry Tea Panna Cotta with candied citrus vest

Demonstration and Hands-on

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French Seafood

Join Chef Anna Hunt to learn tips, seasoning and techniques to prepare cuisine like the French!  You will cook and eat a tasty meal plus we never forget dessert!

MENU:

  • hors d'œuvre: Salmon Rillette - delicate potted salmon with clarified butter and herbs
  • entrée: Salade Nicoise - seared rare tuna, with beans, tomatoes, egg, bacon olives and potato
  • plat principal: Bouillabaise - Provencal fish stew
  • dessert: Tarte au Citron lemon tart with berry coulis

Demonstration and Hands-on

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French Comfort Food

Join Chef Anna Hunt for a monthly Friday night French class.  Learn the tips, seasoning and techniques to prepare cuisine like the French!  You will cook and eat a tasty meal plus we never forget dessert!

  • entrée: French Onion Soup with gruyere croutons
  • plat principal: Cassoulet - french baked bean dish with bacon, sausage, chicken confit and smoked pork hock
  • dessert: Apple Tarte Tatin with caramel sauce and chantilly

Demonstration and Hands-on

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Moroccan Comfort Food

Travel the world in comfort... comfort food, that is, with Chef Anna Hunt.  In this class, you will transport yourself to Morocco with a soulful, warming tagine.  You will also make a fantastic simple salad, fluffy couscous and creamy rice pudding.  Yes, you eat what you make!

MENU:

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

Hands-on and Demonstration

 

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Chef Akemi Akutsu

MENUS:

Sushi-making at Home

Join Chef Akemi Akutsu to learn how to make authentic Japanese sushi in this hands on class.  Chef Akemi will share the secrets to making perfectly seasoned sushi rice, selecting and preparing ingredients, and mastering their various presentations.

MENU:

  • Miso soup with tofu and seasonal vegetables
  • Traditional sushi rolls with vegetables and tuna
  • Inside-out California rolls with crab, avocado, and cucumber
  • Sushi cones

The meal will be accompanied by Sake or Plum wine, and each student will take home a bamboo rolling mat.

Demonstration and hands-on

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$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 evening are also 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: http://cookculture.com/pages/corporate-events or contact us at events@cookculture.com

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