The Dirty Apron has an alternative to cooking classes where you can sit back, relax, eat and learn cooking tips from professional chefs. The intimate evening has about 20 people, so it isn’t crowded at all.
The class lasts for 2.5 hours and you are taken on a 4-course tasting meal. The class we chose was La Tavola Italiana, thus the Italian menu.
- Course 1
Arugula Goat Cheese Ravioli
- Course 2
Sicilian-style Seared Tuna
- Course 3
Butternut Squash Gnocchi
- Course 4
Red Wine-Poached Pear Tart
They also have other types of cuisines too.
Chef David Robertson took us through each course step-by-step, shared his tips, tricks and tools of the trade and then serve each demonstrated dish alongside a glass of wine. We started with a sparkling wine and then for the remaining drinks, we could choose between red or white wine.
Arugula Goat Cheese Ravioli
The Arugula Goat Cheese Ravioli is topped in their walnut & sage butter sauce and then a bit of balsamic. It was really good. You get the strong goat cheese centre in the ravioli and it’s balanced really well with the sauce.
David went through a demo of making the ravioli and the sauce. He made it look very easy and it’s a recipe that I would consider making in the future.
Sicilian-style seared Tuna
The Sicilian-style seared tuna sits on top of their Tomato, Caper and Olive Sauce. One of my favourite dishes of the evening as preparing the tuna is very easy. The most important part is sourcing good sashimi-grade tuna. I personally like to go to Fresh Ideas Start Here in Vancouver and Burnaby.
The Dirty Apron even has a Youtube video on how to prepare this dish.
Butternut Squash Gnocchi with braised Lamb shoulder
Butternut Squash Gnocchi with braised Lamb shoulder was a lot of my friend’s favourite item of the night. The lamb is really tender and so flavourful. The gnocchi were like soft pillows. The demo only included how to make the braised lamb shoulder, but not the gnocchi.
Red wine poached Pear Tart
The Red wine poached Pear Tart is topped with a pistachio ice cream. The tart was nice and warm while the contrasting pistachio ice cream added another dimension to the dessert.
At the end of the evening, you can purchase anything from their shop and get 10% off. I saw a few people get their cookbook and others bought ingredients from the store. They carry really high quality ingredients, which I love.
At the end of the night, they give you a printed copy of all the recipes that were part of the 4 courses. A nice fun way to put the tips and tricks into practice.
Overall, it was a fun time connecting with friends and learning more cooking tips. At the end of the night, all of us seemed very energized to get into the kitchen and start recreating the dishes at home.
540 Beatty St, Vancouver