The Pacific Institute of Culinary Arts (PICA) will pay homage to culinary legend Julia Child, take fans of the hit FX TV show ‘The Bear’ on a behind-the-scenes tasting of the show’s best-loved dishes, and host an exclusive Thai Cooking Class with acclaimed Chef Angus An as part of a trio of new events taking place at the campus this February and March.
The latest offering of unique, can’t-miss dinners and classes featuring the PICA team of chefs and students includes:
Julia Child Tribute Dinner
Wednesday, February 28, 6 to 9 p.m.
Foodies will embark on a sumptuous, five-course tribute to the legendary Julia Child when PICA chefs and students prepare iconic dishes from the culinary grande dame and celebrity chef who popularized French cooking in North America via television and cookbooks and left a profound impact that resonates to this day.
The menu for this French-inspired feast for the senses includes time-honoured classics like Pissaladière (anchovies, onion, niçoise olives), Potage Parmentier (potatoes, leeks, cream),Salmon with Lemon-Caper Sauce (green beans almandine), Boeuf Bourguignon (pomme purée, vichy carrots), Julia’s favourite dessert of Chocolate Mousse and Petit Fours.
A limited number of tickets to the Julia Child Tribute Dinner are available for $118 per person including gratuities here. Menu substitution requests respectfully declined, and all sales are final.
‘The Bear’ Pop-Up Dinner
Thursday, February 29, 6 to 9 p.m.
Fans of the hit FX TV show The Bear can dive deep into the gritty, Emmy award-winning dramedy in this one-night pop-up via a menu that showcases some of the most iconic and mouth-watering dishes prepared by the restaurant’s beloved back-of-house characters on the show.
The menu includes House-Made Gnocchi with Mikey’s tomato-onion butter sauce, Braciole (flank steak, prosciutto, pine nuts, raisins), Lemon Granita, Carmy’s Mom’s Chicken Piccata (butter, lemon, capers, parsley), Sydney’s Cola-Braised Short Ribs with creamy Parmesan risotto, Marcus’ Chocolate Layer Cake (chocolate, chocolate and more chocolate), Carmy’s Plum Gelée (a classy take on Haribo gummy bears) and sweet surprises from PICA students.
A limited number of tickets to The Bear Dinner are available for $118 per person including gratuities here.
Thai Cooking Class With Angus An
Saturday, March 2, 10 a.m. to 2 p.m.
During this event, renowned Chef Angus An of Michelin-starred Kitsilano restaurant Maenam will take participants on a culinary journey as he unveils the secrets behind the bold and vibrant flavours of Thai cuisine.
In this limited-edition, intimate cooking excursion, guests will learn how to master the dynamic interplay of sour, sweet, salty, bitter and spicy that defines Thai cuisine and discover tips on how to recreate his classic dishes using fresh, locally sourced ingredients at home from An’s cookbook Maenam: a Fresh Approach to Thai Cooking.
Participants will work in pairs and prepare a menu of dishes including Green Curry with Wild Pacific Halibut, Stir-Fried Chanterelles and Baby Corn, Grilled Wagyu Beef Salad and Thai Mango with Sticky Rice, and each take home a signed copy of An’s cookbook as well as a PICA apron. A limited number of tickets to the class are available for $275 plus tax here.