BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Vancouver Foodie Pulse - ECPv6.13.2.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-ORIGINAL-URL:https://vancouver.foodiepulse.com X-WR-CALDESC:Events for Vancouver Foodie Pulse REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Vancouver BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20160313T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20161106T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20170312T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20171105T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20180311T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20181104T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20190310T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20191103T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20200308T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20201101T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20210314T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20211107T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20220313T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20221106T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20230312T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20231105T090000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Vancouver:20231104T150000 DTEND;TZID=America/Vancouver:20231104T220000 DTSTAMP:20260605T214856 CREATED:20231018T212529Z LAST-MODIFIED:20231018T212529Z UID:61808-1699110000-1699135200@vancouver.foodiepulse.com SUMMARY:Vancouver Cheese and Meat Festival DESCRIPTION:Join us on a savory journey through a world of delectable flavors and artisanal delights.\n\n\nThis Festival showcases all artisan foods and beverages – Not only Cheese and Meat. We showcase a 60/40 food to beverage mix.\n\n\nNovember 4th\, at the Pipe Shop \nCome and experience the delightful aromas\, flavors\, and textures of the Cheese and Meat Festival\, the one and only event dedicated to showcasing artisanal foods and beverages in the Pacific Northwest. At this festival\, you can indulge in a variety of international and local artisanal foods and liquors. The festival will be held at the charming Pipe Shop\, located in North Vancouver. As a guest\, you will receive a small charcuterie board upon entry\, which you can use to sample the delicious foods and drinks on offer\, all while vendors describe the items being showcased. \n \nPlease explore our FAQ. URL:https://vancouver.foodiepulse.com/event/vancouver-cheese-and-meat-festival-4/ LOCATION:The Pipe Shop\, 115 Victory Ship Way\, North Vancouver\, BC V7L 0B2\, North Vancouver\, V7L 0B2\, CA CATEGORIES:Cheese,Festival ATTACH;FMTTYPE=image/png:https://vancouver.foodiepulse.com/wp-content/uploads/2023/10/61808_image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Vancouver:20230604T100000 DTEND;TZID=America/Vancouver:20230604T120000 DTSTAMP:20260605T214856 CREATED:20230406T165744Z LAST-MODIFIED:20230406T170307Z UID:61059-1685872800-1685880000@vancouver.foodiepulse.com SUMMARY:Make Cheese at Southlands DESCRIPTION:Make Cheese at Southlands with Paula\n\n\nUsing readily available products with comprehensive instruction\, Paula demystifies the idea that cheesemaking is difficult. You will journey through history\, learn the process\, technique and chemistry of the craft\, and experience a world of sumptuous flavours as you create your very own cheese. It’s a unique experience sure to spark your inner cheesemaker! \nSunday 12 February\, 2023\nMorning Session 10am – noon \nLearn how to craft your own fresh\, unripened cheese! Paula will show you how to hand stretch mozzarella\, create bite size bocconcini and the secrets of burrata all in 30 minutes. You will learn how to create appetizers worthy of Bon Appetite! Best of all\, the cheese made in class will be enjoyed by students.Instructions and ingredients to make 4 lbs of cheese at home are included in the class. Paula will also have other kits and supplies available for purchase after the class. \nAfternoon Session: 1-3pm \nFromage Blanc is a wonder cheese! There are so many different culinary uses for this fresh cheese. Using premade curd and many unique and interesting ingredients Paula will show you how to made many various appetizers and soon to be staples in your kitchen. You will be bringing how 2 appetizers made in class. Instructions and cultures to make your own at home are included. Paula will have other kits and supplies available for purchase after the class. \n \nSunday 4 June\, 2023\nMorning Session 10am – noon \nLearn how to craft your own fresh\, unripened cheese! Paula will show you how to hand stretch mozzarella\, create bite size bocconcini and the secrets of burrata all in 30 minutes. You will learn how to create appetizers worthy of Bon Appetite! Best of all\, the cheese made in class will be enjoyed by students.Instructions and ingredients to make 4 lbs of cheese at home are included in the class. Paula will also have other kits and supplies available for purchase after the class. \nAfternoon Session 1-3pm \nGreek Style FetaJust in time for the summer growing season! Learn how to hand craft your own feta cheese. You will learn the basics of cheesemaking along with the process and science behind the craft. Paula will show you how to create a soft and crumbly feta cheese. The best of all\, the cheese made in class will be enjoyed by the participants. Kit and cultures to create you own at home as well as institutions are included. \nThis event is part of large culinary series for details please click here URL:https://vancouver.foodiepulse.com/event/make-cheese-at-southlands/ LOCATION:Southlands Red Barn\, 6333 Market Avenue\, Delta\, BC V4L 1M9\, Delta\, V4L 1M9\, CA CATEGORIES:Cheese,Cooking Class ATTACH;FMTTYPE=image/jpeg:https://vancouver.foodiepulse.com/wp-content/uploads/2023/04/61059_image-scaled.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Vancouver:20201024T120000 DTEND;TZID=America/Vancouver:20201024T213000 DTSTAMP:20260605T214856 CREATED:20200122T223613Z LAST-MODIFIED:20200122T223613Z UID:57724-1603540800-1603575000@vancouver.foodiepulse.com SUMMARY:Vancouver Cheese and Meat Festival DESCRIPTION:Taste your way through international and local meats and cheeses while pairing them with wine\, and beer!\n\n\n\nCheese and Meat Festival \nExplore the smell\, tastes\, and textures of the Cheese and Meat Festival. The only Festival dedicated to artisan food in the Pacific Northwest. Guests of the Cheese and Meat Festival taste their way through international and local artisan food and liquor samples. The Festival takes place at the beautiful Pipe Shop located a short walk from the Sea-bus Terminal in North Vancouver. All guests will be given a small charcuterie board upon entry that will allow for samples to be placed on the board while vendors describe the item being showcased. URL:https://vancouver.foodiepulse.com/event/vancouver-cheese-and-meat-festival-3/ LOCATION:The Pipe Shop\, 115 Victory Ship Way\, North Vancouver\, BC V7L 0B2\, North Vancouver\, V7L 0B2\, CA CATEGORIES:Cheese,Festival,Seminar,Showcase,Tasting and Sampling ATTACH;FMTTYPE=image/png:https://vancouver.foodiepulse.com/wp-content/uploads/2020/01/57724_image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Vancouver:20200125T190000 DTEND;TZID=America/Vancouver:20200125T220000 DTSTAMP:20260605T214856 CREATED:20200110T211613Z LAST-MODIFIED:20200110T212305Z UID:57680-1579978800-1579989600@vancouver.foodiepulse.com SUMMARY:Brewmaster 's Dinner with Blue Heron hosted at Wildeye Brewing DESCRIPTION:Brewmaster’s Vegan Dinner at Wildeye Brewing\n\n\n\n It’s Veganuary! \nWildeye Brewing and Blue Heron are joining forces to present a Vegan Brewmasters Dinner\, featuring a selection of Wildeye’s fine brews (did you know they are all 100% vegan/plant-based?)\, paired with a four course dinner that highlights some new/veganized menu items from the Wildeye tasting room menu\, and 3 courses prepared by Blue Heron chef\, Karen McAthy. The pairing menu is designed to highlight seasonal produce not only pairing beers with the food\, but highlighting some of them in the dishes themselves\, oat cookie stout reduction on warm gingerbread cake anyone? URL:https://vancouver.foodiepulse.com/event/brewmaster-s-dinner-with-blue-heron-hosted-at-wildeye-brewing/ LOCATION:1385 Main St\, 1385 Main Street\, North Vancouver\, BC V7J 1C4\, North Vancouver\, V7J 1C4\, CA CATEGORIES:Beer Pairing,Beers | Wine | Spirits,Boat Cruise,Brunch,Canada Day,Cheese,Restaurant Event ATTACH;FMTTYPE=image/jpeg:https://vancouver.foodiepulse.com/wp-content/uploads/2020/01/https___cdn.evbuc_.com_images_86794883_330125747517_1_original.jpeg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Vancouver:20191208T100000 DTEND;TZID=America/Vancouver:20191208T120000 DTSTAMP:20260605T214856 CREATED:20191127T224534Z LAST-MODIFIED:20191127T224541Z UID:57357-1575799200-1575806400@vancouver.foodiepulse.com SUMMARY:Cheese making workshop at Fiore: Mozzarela DESCRIPTION:Learn how to make your own home made cheese with Paula Maddison.\n\n\n\nEnjoy a glass of wine while learning how to make your own home made cheese! \nJoin Paula Maddison who has been teaching the lost art of cheese making for over 6 years and learn how to make your own hand stretched mozzarella cheese turning it into an appetizer worthy of the cover of Bon Appetit Magazine! \nThis is a demonstration style: Taste\, Touch\, Feel class that will demystify the process of making your own cheese. You will learn how to make your own mozzarella as well as learn some creative and unique serving ideas. \nInstructions and ingredients to make over 4 lbs of mozzarella at home and a glass of Italian wine you can enjoy during the course are included. URL:https://vancouver.foodiepulse.com/event/cheese-making-workshop-at-fiore-mozzarela/ LOCATION:1485 W 12th Ave\, 1485 West 12th Avenue\, Vancouver\, BC V6H 1M7\, Vancouver\, V6H 1M7\, CA CATEGORIES:Cheese,Cooking Class ATTACH;FMTTYPE=image/jpeg:https://vancouver.foodiepulse.com/wp-content/uploads/2019/11/57357_image.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Vancouver:20191127T190000 DTEND;TZID=America/Vancouver:20191127T220000 DTSTAMP:20260605T214856 CREATED:20191105T185054Z LAST-MODIFIED:20191105T185054Z UID:55696-1574881200-1574892000@vancouver.foodiepulse.com SUMMARY:Whiskey Six BBQ & Lohin McKinnon presents BBQ + Cocktail Pairing Dinner DESCRIPTION:Join us for an evening of amazing BBQ and whisky! Five courses will be paired with a different Lohin McKinnon whiskey expression. Keep an eye out for more details on our social media leading up to Wednesday November 27th. Follow and Like our social media:\nIG – whiskeysixbbq   FB – Whiskey Six BBQ    Twitter – @whiskeysixbbq\nIG – lohinmckinnon   IG – centralcitybrew URL:https://vancouver.foodiepulse.com/event/whiskey-six-bbq-lohin-mckinnon-presents-bbq-cocktail-pairing-dinner/ LOCATION:Whiskey Six BBQ\, 826 Renfrew Street\, Vancouver\, BC V5K 4B6\, Vancouver\, V5K 4B6\, CA CATEGORIES:BBQ,Beer Pairing,Beers | Wine | Spirits,Boat Cruise,Brunch,Canada Day,Celebrity Chef Event,Cheese,Chef Collab,Chinese New Year,Christmas,Cocktail,Cocktails,Restaurant Event ATTACH;FMTTYPE=image/jpeg:https://vancouver.foodiepulse.com/wp-content/uploads/2019/11/55696_image.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Vancouver:20190125T180000 DTEND;TZID=America/Vancouver:20190125T200000 DTSTAMP:20260605T214856 CREATED:20190108T213656Z LAST-MODIFIED:20190108T213656Z UID:50055-1548439200-1548446400@vancouver.foodiepulse.com SUMMARY:Cheese making workshop: Mozzarella DESCRIPTION:Learn how to make your own homemade cheese! Join Paula Maddison who has been teaching the lost art of cheese making for over six years and learn how to make your own hand-stretched mozzarella cheese! This is a demonstration-style: Taste\, Touch\, Feel class that will demystify the process of making your own cheese. You will learn how to make your own mozzarella as well as learn some creative and unique serving ideas. Instructions and ingredients to make over 4 lbs of mozzarella at home are included. \nTicket sales close the day before the event. URL:https://vancouver.foodiepulse.com/event/cheese-making-workshop-mozzarella/ LOCATION:Il Centro Italian Cultural Centre\, 3075 Slocan Street\, Vancouver\, V5M 3E4\, CA CATEGORIES:Cheese,Cooking Class ATTACH;FMTTYPE=image/jpeg:https://vancouver.foodiepulse.com/wp-content/uploads/2019/01/cheese-making-e1546983393282.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Vancouver:20180901T130000 DTEND;TZID=America/Vancouver:20180901T213000 DTSTAMP:20260605T214856 CREATED:20180514T214805Z LAST-MODIFIED:20180514T214805Z UID:48107-1535806800-1535837400@vancouver.foodiepulse.com SUMMARY:Vancouver Cheese and Meat Festival DESCRIPTION:VANCOUVER – The Cheese and Meat Festival allows consumers to taste their way through international and local meats\, accompaniments (pickled items\, chocolates\, coffees\, etc) and cheeses while pairing them with wine\, beer\, spirits\, and cider. The Festival takes place at the beautiful Roundhouse located in downtown Vancouver. All attendees will be given a small charcuterie board upon entry that will allow for samples to be placed on the board while vendors describe the item being showcased. \nLOCATION: ROUNDHOUSE COMMUNITY CENTER \nDATE: SATURDAY\, SEPTEMBER 1ST\, 2018\nTICKETS ARE ALLOCATED BY TASTING SESSION (UNLESS YOU ARE A SUPER PASS HOLDER)\n\n\n\n\n\n\nTICKET TYPES\n\nTASTING TICKET – GAINS YOU ACCESS TO THE TASTING SESSION FOR THE TIME YOU PURCHASE\nSEMINAR TICKET – GAINS YOU ACCESS TO THE SEMINAR YOU PICK (DOES NOT INCLUDE A TASTING SESSION)\nSUPER PASS – GIVES YOU ACCESS TO ALL TASTING SESSIONS AND SEMINARS AND INCLUDES VIP ENTRY\n\nTASTING SESSION TIMES:\n\nAFTERNOON (3PM START)\nEVENING (7PM START)\n\nWHAT DO YOU GET FOR THE PRICE OF A TICKET? Upon entry\, you will be given a charcuterie board (that you can keep) and a tasting glass. You will be able to walk around at your leisure tasting cheese’s\, meats\, accompaniments\, and beverages. Each session is 2hrs.\nSEMINAR \n1:45 PM – “Salt\, Smoke\, Cure.” – is a seminar taking place at 1:45 PM. Salt\, Smoke\, Cure – Venture into the world of cured products. All products showcased in these seminars will have an element of salt or smoke. You can expect 3-4 selections of meat\, 6-7 different versions of liquor\, 3-4 samples of cheese\, and 6-7 accompaniments. This seminar will walk you through how the products were made and how they pair with the rest of the presenting products. You will walk out with a deeper understanding of how to cure products. This ticket does NOT include access to any tasting sessions. \n5:45PM “Port and Stinky Cheese” – A Seminar on pairing stinky cheese and port – is a seminar taking place at 5:45 PM. Don’t let the title scare you away. This seminar pairs ports with stinky cheeses. This pairing goes back hundreds of years and is one of the strongest liquor pairings in the world. Expect to sample over 6 ports with pairings of 6 kinds of cheese and a wide range of accompaniments and palate cleansers. This seminar will showcase an interview-style presentation between a cheesemonger\, vendors\, and a sommelier.  This ticket does NOT include access to any tasting sessions. \nTicketing Policies:\nAll ticket sales are final\, refunds will not be given upon purchase to the event unless the event is canceled due to unforeseen circumstances. Tickets can not be exchanged or changed. \nBy redeeming this ticket\, you hereby acknowledge your permission to use your picture for television\, video screens\, and elsewhere. You hereby waive all residual rights or claims that might arise from the use of your picture or likeness for any purpose at any future date.\nAs our guest\, you are required to comply with our safety rules and are cautioned to heed all warnings. By accepting admission with this pass\, you agree to release us from all responsibility for any loss\, injury or damage which you may suffer\, excepting any loss\, injury or damage caused by our reckless\, willful or grossly negligent acts.\n Disclaimer – The Cheese and Meat Festival does not represent the vendors. The vendors are responsible for portions and ensuring they have enough product for all attendees. The Cheese and Meat Festival regulates this to our full ability.  URL:https://vancouver.foodiepulse.com/event/vancouver-cheese-and-meat-festival/ LOCATION:Roundhouse Community Arts & Recreation Center\, 181 Roundhouse Mews\, Vancouver\, BC V6Z 2W3\, Vancouver\, V6Z 2W3\, CA CATEGORIES:Cheese,Festival ATTACH;FMTTYPE=image/png:https://vancouver.foodiepulse.com/wp-content/uploads/2018/05/48107_image_original.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Vancouver:20180205T180000 DTEND;TZID=America/Vancouver:20180205T210000 DTSTAMP:20260605T214856 CREATED:20180111T120657Z LAST-MODIFIED:20180111T120657Z UID:46140-1517853600-1517864400@vancouver.foodiepulse.com SUMMARY:The Art of Cheesemaking: Mozzarella and Burrata DESCRIPTION:This is an hands-on class about one of our favourite food: CHEESE! Join Kendall from The Modern Pantry for an evening of laughter and learning. Over the course of 3 hours you will be guided through the process of turning a pot of milk into mozzarella\, burrata and ricotta. Of course there will be a lot of sampling along the way. Don’t forget to bring an apron and feel free to bring some wine! \nThe class starts at 6 P.M. and it costs $100. Tickets sale ends the day before. URL:https://vancouver.foodiepulse.com/event/the-art-of-cheesemaking-mozzarella-and-burrata-2/ LOCATION:Il Centro Italian Cultural Centre\, 3075 Slocan Street\, Vancouver\, V5M 3E4\, CA CATEGORIES:Cheese,Cooking Class ATTACH;FMTTYPE=image/jpeg:https://vancouver.foodiepulse.com/wp-content/uploads/2018/01/46140_image_26219349_10156293660559113_6665237693989764436_n.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Vancouver:20180201T180000 DTEND;TZID=America/Vancouver:20180201T210000 DTSTAMP:20260605T214856 CREATED:20180111T120944Z LAST-MODIFIED:20180111T121244Z UID:46143-1517508000-1517518800@vancouver.foodiepulse.com SUMMARY:Vegan Cheesemaking with Karen McAthy DESCRIPTION:Join Chef Karen McAthy\, founder of Blue Heron\, and author of The Art of Plant-based Cheesemaking in learning how to make cultured\, fresh\, vegan cheese! This three class course (held over three days)\, is homework driven\, focused on getting students to make their own vegan cheeses from growing cultures to easy aging techniques! \nStudents will learn : \nAbout lacto-fermentation and culturing (differences\, how it works\, etc)\nThe role of microbes in creating flavor and texture in plant-based cheesemaking\nThe difference between cultured and non-cultured plant-based cheeses\, and the in-between\nHow to start and grow some key plant-based lactic acid cultures safe for use at home\nHow to choose a plant based medium for cheese making and what to think about when choosing\n3 base/core cheese recipes\nBasic aging method for at home plant-based cheesemaking\nReview of key equipment\, variables affecting cheesemaking\, historical context of cheesemaking as a practice\nThe course is homework driven\, with lecture/demo component. Students are asked to bring their ‘assignments’ back to the second and third classes for review\, discussion and comparison. \nStudents are asked to bring a notebook. \nKey starter cultures are included in the course price\, and a Blue Heron Cheese tasting concludes the last day of the course. Each course day\, Chef Karen will provide a cheesy snack\, a fun way to highlight different ways vegan cheeses can be used. \nThe last day of the course concludes with a plant-based cheese tasting of Blue Heron cheeses along with any of the cheeses students made and wish to share. \nTickets for this class are $160 for a series of 3 sessions. URL:https://vancouver.foodiepulse.com/event/vegan-cheesemaking-with-karen-mcathy/ LOCATION:Il Centro Italian Cultural Centre\, 3075 Slocan Street\, Vancouver\, V5M 3E4\, CA CATEGORIES:Cheese,Cooking Class ATTACH;FMTTYPE=image/jpeg:https://vancouver.foodiepulse.com/wp-content/uploads/2018/01/46145_image_26220902_10156293640014113_2920411289508154255_o-e1515672662426.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Vancouver:20180125T180000 DTEND;TZID=America/Vancouver:20180125T210000 DTSTAMP:20260605T214856 CREATED:20180111T120945Z LAST-MODIFIED:20180111T121127Z UID:46145-1516903200-1516914000@vancouver.foodiepulse.com SUMMARY:Vegan Cheesemaking with Karen McAthy DESCRIPTION:Join Chef Karen McAthy\, founder of Blue Heron\, and author of The Art of Plant-based Cheesemaking in learning how to make cultured\, fresh\, vegan cheese! This three class course (held over three days)\, is homework driven\, focused on getting students to make their own vegan cheeses from growing cultures to easy aging techniques! \nStudents will learn : \nAbout lacto-fermentation and culturing (differences\, how it works\, etc)\nThe role of microbes in creating flavor and texture in plant-based cheesemaking\nThe difference between cultured and non-cultured plant-based cheeses\, and the in-between\nHow to start and grow some key plant-based lactic acid cultures safe for use at home\nHow to choose a plant based medium for cheese making and what to think about when choosing\n3 base/core cheese recipes\nBasic aging method for at home plant-based cheesemaking\nReview of key equipment\, variables affecting cheesemaking\, historical context of cheesemaking as a practice\nThe course is homework driven\, with lecture/demo component. Students are asked to bring their ‘assignments’ back to the second and third classes for review\, discussion and comparison. \nStudents are asked to bring a notebook. \nKey starter cultures are included in the course price\, and a Blue Heron Cheese tasting concludes the last day of the course. Each course day\, Chef Karen will provide a cheesy snack\, a fun way to highlight different ways vegan cheeses can be used. \nThe last day of the course concludes with a plant-based cheese tasting of Blue Heron cheeses along with any of the cheeses students made and wish to share. \nTickets for this class are $160 for a series of 3 sessions. URL:https://vancouver.foodiepulse.com/event/vegan-cheesemaking-with-karen-mcathy-2/ LOCATION:Il Centro Italian Cultural Centre\, 3075 Slocan Street\, Vancouver\, V5M 3E4\, CA CATEGORIES:Cheese,Cooking Class ATTACH;FMTTYPE=image/jpeg:https://vancouver.foodiepulse.com/wp-content/uploads/2018/01/46145_image_26220902_10156293640014113_2920411289508154255_o-e1515672662426.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Vancouver:20180118T180000 DTEND;TZID=America/Vancouver:20180118T210000 DTSTAMP:20260605T214856 CREATED:20180111T120945Z LAST-MODIFIED:20180111T121431Z UID:46147-1516298400-1516309200@vancouver.foodiepulse.com SUMMARY:Vegan Cheesemaking with Karen McAthy DESCRIPTION:Join Chef Karen McAthy\, founder of Blue Heron\, and author of The Art of Plant-based Cheesemaking in learning how to make cultured\, fresh\, vegan cheese! This three class course (held over three days)\, is homework driven\, focused on getting students to make their own vegan cheeses from growing cultures to easy aging techniques! \nStudents will learn : \nAbout lacto-fermentation and culturing (differences\, how it works\, etc)\nThe role of microbes in creating flavor and texture in plant-based cheesemaking\nThe difference between cultured and non-cultured plant-based cheeses\, and the in-between\nHow to start and grow some key plant-based lactic acid cultures safe for use at home\nHow to choose a plant based medium for cheese making and what to think about when choosing\n3 base/core cheese recipes\nBasic aging method for at home plant-based cheesemaking\nReview of key equipment\, variables affecting cheesemaking\, historical context of cheesemaking as a practice\nThe course is homework driven\, with lecture/demo component. Students are asked to bring their ‘assignments’ back to the second and third classes for review\, discussion and comparison. \nStudents are asked to bring a notebook. \nKey starter cultures are included in the course price\, and a Blue Heron Cheese tasting concludes the last day of the course. Each course day\, Chef Karen will provide a cheesy snack\, a fun way to highlight different ways vegan cheeses can be used. \nThe last day of the course concludes with a plant-based cheese tasting of Blue Heron cheeses along with any of the cheeses students made and wish to share. \nTickets for this class are $160 for a series of 3 sessions. URL:https://vancouver.foodiepulse.com/event/vegan-cheesemaking-with-karen-mcathy-3/ LOCATION:Il Centro Italian Cultural Centre\, 3075 Slocan Street\, Vancouver\, V5M 3E4\, CA CATEGORIES:Cheese,Cooking Class ATTACH;FMTTYPE=image/jpeg:https://vancouver.foodiepulse.com/wp-content/uploads/2018/01/46145_image_26220902_10156293640014113_2920411289508154255_o-e1515672662426.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Vancouver:20171205T180000 DTEND;TZID=America/Vancouver:20171205T210000 DTSTAMP:20260605T214856 CREATED:20171121T194843Z LAST-MODIFIED:20171121T194843Z UID:40497-1512496800-1512507600@vancouver.foodiepulse.com SUMMARY:The Art of Cheesemaking: Mozzarella and Burrata DESCRIPTION:This is an hands-on class about one of our favourite food: CHEESE! Join Kendall from The Modern Pantry for an evening of laughter and learning. Over the course of 3 hours you will be guided through the process of turning a pot of milk into mozzarella\, burrata and ricotta. Of course there will be a lot of sampling along the way. Don’t forget to bring an apron and feel free to bring some wine! \nThe class starts at 6 P.M. and it costs $100 ($95 for ICC members: please call the Centre for the discounted rate) URL:https://vancouver.foodiepulse.com/event/the-art-of-cheesemaking-mozzarella-and-burrata/ LOCATION:Il Centro Italian Cultural Centre\, 3075 Slocan Street\, Vancouver\, V5M 3E4\, CA CATEGORIES:Cheese,Cooking Class ATTACH;FMTTYPE=image/jpeg:https://vancouver.foodiepulse.com/wp-content/uploads/2017/11/40497_image_22815404_10156076447894113_3667810489355781173_n.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Vancouver:20171025T183000 DTEND;TZID=America/Vancouver:20171025T203000 DTSTAMP:20260605T214856 CREATED:20170908T190648Z LAST-MODIFIED:20170908T190648Z UID:36897-1508956200-1508963400@vancouver.foodiepulse.com SUMMARY:Vive la France DESCRIPTION:Make room in your schedule for this fantastic cheese tasting where you will explore some of the many regions of France. This tasting promises to highlight some of the best that France has to offer\, and will include some classic cheese pairings with wines from the Alsace\, Loire valley and Bordeaux. URL:https://vancouver.foodiepulse.com/event/vive-la-france/ CATEGORIES:Cheese,Community Event,Tasting and Sampling ATTACH;FMTTYPE=image/jpeg:https://vancouver.foodiepulse.com/wp-content/uploads/2017/09/36897_image_21150305_1667663256609205_1423381137411562280_n.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Vancouver:20160917T113000 DTEND;TZID=America/Vancouver:20160917T213000 DTSTAMP:20260605T214856 CREATED:20160823T195026Z LAST-MODIFIED:20160823T195042Z UID:17248-1474111800-1474147800@vancouver.foodiepulse.com SUMMARY:Cheese and Meat Festival @ Terminal City Club DESCRIPTION:All day tasting passes are still available ($200) \nVictoria Wine Festiva and Dairy Farmers of Canada present: \nSeminar topic: Wine & Cheese Pairing is at 5:30 pm ($35) \nWines presented by Joanne Kramer from Villa Maria Winery:\nVilla Maria Taylors Pass Pinot Noir 2012\nVilla Maria Taylors Pass Chardonnay 2013\nVilla Maria Cellar Selection Hawkes Bay Chardonnay 2014\nVilla Maria Cellar Selection Marlborough Sauvignon Blanc 2014\nVilla Maria Cellar Selection Hawkes Bay Syrah 2014\nVilla Maria Cellar Selection Marlborough Pinot Gris 2015 \nCheeses presented by Paula Bradner of Dairy Farmers of Canada: \nNatural Pastures Cheese Company — Boerenkaas (British Columbia ( Vancouver Island)\nGolden Ears Cheesecrafters – Aged Havarti (British Columbia)\nThe Farm House Natural Cheeses– Farm House Heidi (British Columbia)\nCows Creamery – Cows Extra Old Cheddar (Prince Edward Island )\nLittle Qualicum Cheeseworks and MooBerry Winery – Bleu Claire (British Columbia (Vancouver Island) \nMore info and buy tickets here… \nNews source: Facebook URL:https://vancouver.foodiepulse.com/event/cheese-meat-festival-terminal-city-club/ LOCATION:Terminal City Club\, 837 W Hastings St\, Vancouver\, BC\, Vancouver\, BC\, V6C 1B6\, Canada CATEGORIES:Beers | Wine | Spirits,Cheese,Festival ATTACH;FMTTYPE=image/jpeg:https://vancouver.foodiepulse.com/wp-content/uploads/2016/08/cheeseandmeat-e1471981788444.jpg END:VEVENT END:VCALENDAR