Articles: Classes & Events

  1. Regional Italian Cooking Classes, Continued

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    When we began this regional cooking series in the north of Italy, we expected to wrap it up in Sicily and Sardinia in 2014. But the opportunity to relocate to a bigger space in the Granville Island Public Market – which turned out to be a yearlong process – interrupted the culinary journey. Finally, the… Continue Reading→

  2. We’re Open!

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    For “regulars”, the wide aisles, good lighting, and fixtures designed to show off our wares will reveal products that you didn’t know we had. If you haven’t found us yet, you will discover an astonishingly diverse array of products including fresh and fragrant herbs and rare spices, sauces and condiments, fresh and dried chiles, exotic… Continue Reading→

  3. Singaporean Cuisine Thursday, December 4

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    If a wild diversity of ethnic cuisines whets your appetite, a strong case can be made that Singapore is the best place on earth to eat. Singapore is a product of ethnic diversity and cultural interaction – more than a third of its population (5.4M) is foreign born, and English, Malay, Mandarin and Tamil are… Continue Reading→

  4. Thai Favourites, Redux, Thursday, April 24

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    We have been getting a lot of requests for a Thai class lately. And on checking back, I’m not surprised – we haven’t held one for a couple of years. So, we will put our Italian and Indian Regional Series on the back burner for now (we’ll get back to them soon) and head back… Continue Reading→

  5. Fall Cooking Classes: Regional Italian

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    By informal poll at this spring’s Regional Indian classes, participants wanted an Italian Regional Series next. I wouldn’t have thought of it, which is odd, I guess, since I love Italian food – it’s what I cook at home 3 days out of 4. I’m really excited about sharing some of my favourite dishes and… Continue Reading→

  6. 2013 Wine Festival Chardonnay Kitchen Party

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    The aptly-named (it’s held amongst the covetable kitchens of the Miele showroom) Chardonnay Kitchen Party hosted by chef Dana Reinhardt is our favourite International Wine Festival event – enough of a crowd for a great party buzz, but no sweaty, frenzied crush, imaginative food pairings from a diverse handful of chefs, brilliant wines from a single grape (Chardonnay this… Continue Reading→

  7. Spring Cooking Classes: Regional Indian, Part I

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    India’s culinary tradition is arguably the most sophisticated and diverse on the planet, but we experience little of it. Most of the Indian restaurants here are really Punjabi restaurants, and while Punjabi cuisine is fine indeed, it is but a tiny taste of what India has to offer. So, unless I decided to kick off… Continue Reading→

  8. Spanish Seafood Celebration: Thursday, November 29, 2012

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    Only the Japanese eat more seafood per capita than the Spanish, and when it comes to the fruits of the sea, no other nation can match the culinary panache of Spain. The abundance is easily explained by Spain’s geography and relationship with the sea – the proximate Mediterranean and Atlantic waters, cold mountain rivers teaming… Continue Reading→

  9. Culinary Tour Through Morocco, Spain and Portugal Starts March 29

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    A thousand years of conquests, occupations and re-conquests in many ways bind Morocco, Spain and Portugal more tightly together than to their respective European and African neighbours, because the epic conflicts of these vast and powerful empires gave rise to an intricate intercultural transfer. Nowhere is this more evident than in their three astonishingly complex… Continue Reading→

  10. Smoky, Briny, Cheesy, Rich, Earthy, Meaty

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    Join South China Seas on March 3rd at Sauv Blanc Kitchen Party, a Vancouver International Wine Festival marketplace-style wine and food tasting event featuring New World Sauvignon Blanc and gourmet bites embodying six flavour profiles – smoky, briny, cheesy, rich, earthy and meaty – that work particularly well with different styles of this vibrant, food… Continue Reading→

  11. Fall 2011 Cooking Classes

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    When I told a friend that we were planning a “favourites” series (Thai, Moroccan, Indian, Chinese, Spanish…), over the fall and winter, he asked: “Your favourites or popular favourites?” A little of both. Of course we couldn’t leave out Pad Thai in a Thai class – but neither could we pass over Steamed Fish with… Continue Reading→

  12. Evening with Vikram Vij Inspiring and Fun

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    The always charming and entertaining Vikram Vij dished out delicious food and tantalizing insights into Vancouver’s most acclaimed restaurant at his recent class at South China Seas. Delicious and easy-to-prepare recipes from Vij’s Elegant & Inspired Indian Cuisine and Vij’s at Home: Relax Honey were featured including the soothing basmati rice pudding.

  13. Mexican Regional Series Part II

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    The Mexican Regional Series resumes on Thursday, January 20, 2011 with the food of the Isthmus of Tehauntepec featuring the cuisines of two of Mexico’s great culinary centres, Veracruz and Oaxaca. The Colonial Tablelands will follow on Thursday, February 10 and The Northern Frontier on Thursday, March 3. Classes at our Victoria Drive location, start… Continue Reading→

  14. How Cool is That? (–196ºC)

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    Chef Jefferson Alvarez dazzled us with a spectacular multi-course tasting menu and cooking demonstration in the Victoria Drive store on a beautiful summer evening. Every dish – from a perfectly roasted bison loin to a gelato conjured out of a cloud of evaporating liquid nitrogen – was inspired by exotic peppercorns and peppercorn-like spices including… Continue Reading→

  15. Mexican Regional Series Part I

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    Our Regional Series Classes are celebrations of extraordinary regional cuisines that combine the insights and inspiration of a cooking class with a memorable dining experience. You will learn about essential ingredients, techniques and cultural context as classic, representative dishes are prepared, plated and served up. Congenial company, abundant and interesting food, wine pairings and a… Continue Reading→

  16. Hands-On Mini Classes

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    Our main series cooking classes, which combine a thorough examination of a regional cuisine with a fine dining experience, will resume in July. Two hands-on mini-classes in June will focus on a single subject, start earlier in the evening and finish up by 8:00.

  17. Regional Thai Cooking

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    Thailand is about the size of France, and like France, its recognizable national cuisine is really the sum of several glorious regional cuisines. Differences in climate, history and culture influence what people eat and how they prepare it. Each of the classes in this series stand alone; together they are an overview of one of… Continue Reading→