Hands-On Classes
Pre-Valentine’s Date Night: Skip the Crowds
Upcoming
Pre-Valentine’s Date Night: Feb 12
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Pre-Valentine’s Date Night: Feb 13
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Things to know
Enhance your meal by adding a thoughtfully selected wine pairing for each course, curated by our sommelier for +$44 per guest.
Why wait for Valentine’s Day to celebrate love?
Join us inside L’OCA Labs for a hands-on, pre-Valentine’s cooking experience designed for couples who want a romantic, interactive evening together, away from busy restaurants.
In this intimate class, you and your partner will:
- Cook side by side, creating a full THREE-COURSE menu
- Taste your creations throughout, exploring bold and delicate flavours
- Learn plating techniques, so each dish looks as beautiful as it tastes
- Share a fun, memorable experience, connecting through cooking and enjoying the moment together
On The Menu:
Appetizer: Halibut Ceviche Criollo
Fresh halibut marinated in citrus, with ripe mango and crunchy Peruvian corn
Main: Saltimbocca alla Romana with Beef Tenderloin
AAA Alberta beef tenderloin wrapped with prosciutto and sage, pan-seared, and finished with brown butter, served alongside a Citrus Radicchio Salad.
Dessert: Crema Zabaglione with Fresh Berries
Light, velvety custard-like cream made with fortified Marsala, and served with fresh seasonal berries for a romantic finish.
Whether you’re newly dating or celebrating many years together, this will be a memorable night where you’ll leave with hands-on cooking skills, plating tips, and a shared experience that turns cooking into fun.
About your instructor
Chef Fabricio Daros
Born and raised on the prairies of Brazil, Chef Fabricio Daros brings a rich culinary heritage to L’OCA Quality Market.
His mother, a pastry chef, instilled a respect for small farmers and introduced him to the Uruguayan parrilla tradition of cooking an entire animal with charcoal over an open fire.
His father, a baker of Italian descent, helped Chef Fabricio develop a deep appreciation of Mediterranean ingredients and flavours.
Chef Fabricio feels that food has always been the language that connects him with other people and to the land.