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Hands-On Classes

Valentine’s Day: Recipes To Win Their Heart

L’OCA Labs Signature Kitchen Suite

Upcoming

$100.00 per person
  • Recipes To Win Their Heart: Feb 10

    Sold out
  • Recipes To Win Their Heart: Feb 11

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Things to know

For 18+ only.
Additional beverages will be available for purchase a la carte throughout the class.
Please arrive 10-15 minutes early to allow for seating.

Celebrate love and delicious food without the stress of last-minute cooking.

Valentine’s Day: Recipes To Win Their Heart is a hands-on class, where you’ll learn how to prepare a four-course romantic menu, that’s designed to be mostly prepped ahead, so when your Valentine arrives, you can focus on each other, not the stove.

Everything on the menu is light, flavourful, and will leave you with plenty of energy for the rest of your evening.

To start, you’ll be greeted with a welcoming French 75 Twist cocktail that perfectly pairs with the first two starters.

Starter 1: Beet Carpaccio
Thinly sliced roasted beets topped with goat cheese, toasted pistachios, and microgreens.

Starter 2: Asparagus, Prosciutto, Pear & Roquefort Salad
Blanched asparagus wrapped in prosciutto, served with fresh pear slices, crumbled Roquefort, and a light vinaigrette.

Main: Poached Salmon with Dill Yogurt Sauce
Served with Herbed Quinoa Salad and a lemony vinaigrette.

Dessert: Chocolate Pot de Crème with Berries
Individual cups of silky chocolate custard, topped with fresh berries.

Valentine’s Day: Recipes To Win Their Heart is hands-on, but relaxed class.
You’ll cook and taste the full menu, while learning some plating techniques to ensure each course looks as beautiful as it tastes.

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.