Equipped with varied experience and an in-depth knowledge of alcohol and service regulations, the instructors at Fine Art Bartending School guide their students toward mixology mastery or job placement in the bartending industry during intensive five-day courses. While many schools focus solely on the craft, Fine Art's instructors also hone customer service skills through a guest bartending program at local bars and clubs?teaching students tip-enhancing approaches and how to graciously deflect customer's attempts at Bryan Adams sing-alongs. They also hold individual classes targeted at everyday drinkers, divulging industry-style instructions for blending specific drinks, performing difficult mixes, or pouring the perfect beer.
Meinhardt Fine Foods, an esteemed epicurean destination, provides potential connoisseurs with the skills needed to stabilize a satisfying meal. The two-hour cooking classes focus on pastry, savoury, or seasonal dishes, and dining is included in every course. The experienced instructors impart techniques on sautéing, dicing onions with willpower, and hypnotizing dinner parties into thinking you made them a delicious meal. Small class sizes ensure you'll get plenty of attention from the chef, creating an encouraging atmosphere for culinary discovery. Sample the fruits of your labour before perusing Meinhardt's stacked selection of specialty goods. On the same visit as your class, you'll get 10% off any groceries of your choosing, as well as a one-time 10% discount on corporate catering and a complementary jar of Meinhardt jam.
Cut down on cooking time with Quince's Express selection of handmade to-go fare, vacuum-packed for flavour and freshness. Using as many top-tier local and sustainable ingredients as possible, chef Andrea Jefferson produces an ever-changing menu of dishes. Recent heat-and-serve items have included a braised Mediterranean lamb osso bucco with chickpeas (around $20), meatballs with roasted-garlic tomato sauce ($14.50), raspberry-glazed beets ($6.75), and garlic mashed potatoes ($6.75). Quince also offers finish-and-serve items such as seared organic chicken breast with preserved lemons and black olives as well as cook-and-serve feasts including cinnamon Fraser Valley duck breast and sumac-spiced tiger prawns. Check Quince's blog for the day's express menu. For conjoined twins struggling over what to eat before returning to their respective jobs at the lumber mill and the laundromat, a soup & salad special ($10) and a soup/salad & sandwich special ($10.75) are always available.
As a cancer survivor and self-described thriver, Eden Elizabeth wanted to share the nutritional regimen behind her health successes with the world. The registered holistic nutritionist founded Feed Life to help make it easy for others to adopt a healthier, more holistically-focused lifestyle. Joining her in this quest is Colin Medhurst, a firefighter, yogi, and entrepreneur who successfully fuels his active and challenging lifestyle on locally acquired plant-based fare.
At Feed Life, Eden and Colin lead workshops, classes, and seminars that provide everything from scientific insight on the mechanics of the body to cooking instruction with take-home recipes. In Nutrient Dense Eating 101, for instance, students learn which nutrients the body craves most, and are then shown how to find those nutrients in local, seasonal foods and supplements. Meanwhile, the 100km Plant-Based Diet class delves even deeper into the topic of local eating by providing seasonal lists of the five most nutritious foods to be found at the farmer's market or snatched out of Mr. McGregor's garden, and also provides tips for starting a home counter top garden.
The name of the game at Harkness & Co. Butchers is ethics: all of the meat it sells comes from local producers who follow humane and ethical farming practices. The staff receives organic meats and breaks down the entire animal in-house, ensuring that each cut is precise and that customers can find any piece of the animal, whether it's beef, pork, or poultry. Shoppers can pick up local free-range, nonmedicated beef, which gets dry-aged for at least 28 days to develop a rich, tender flavour profile. Prepared products include housemade sausages—available in classic Italian-style and chorizo varieties—as well as seasonal-spiced links and weekly specials. For those looking to cook with more exotic options, such as bison, goat, and unicorn, Harkness & Co. can order most meats to the store. Additionally, butchers lead classes in a stone-floored training annex on topics that include pasta making, butchery, and wine tasting.