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X-WR-CALDESC:Events for Vancouver Foodie Pulse
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DTSTART;TZID=America/Vancouver:20180125T180000
DTEND;TZID=America/Vancouver:20180125T210000
DTSTAMP:20260605T232553
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
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BEGIN:VEVENT
DTSTART;TZID=America/Vancouver:20180118T180000
DTEND;TZID=America/Vancouver:20180118T210000
DTSTAMP:20260605T232553
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
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BEGIN:VEVENT
DTSTART;TZID=America/Vancouver:20171205T180000
DTEND;TZID=America/Vancouver:20171205T210000
DTSTAMP:20260605T232553
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
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BEGIN:VEVENT
DTSTART;TZID=America/Vancouver:20171025T183000
DTEND;TZID=America/Vancouver:20171025T203000
DTSTAMP:20260605T232553
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
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BEGIN:VEVENT
DTSTART;TZID=America/Vancouver:20160917T113000
DTEND;TZID=America/Vancouver:20160917T213000
DTSTAMP:20260605T232553
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
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