To Sous Vide or Not to Sous Vide?
That indeed is the question!
Is it a fad? A one trick pony? Or just another device with a huge learning curve? My answer to all three of these questions is a resounding NO! Here’s why I went down t...
The Peckish Gourmet: Just for the Halibut
Cooking classes tend to come in all shapes and sizes, rangin
g in venue from high-school classrooms to professional teaching kitchens, and with varying degrees of student participation. Many classes focus on giving you skills that you can take home to practice amongst family and friends, while some are a bit more about having a fun night out with friends. All are enjoyable and all worthwhile. But the Peckish Gourmet is the only class I’ve attended that used a kitchen store as a backdrop.
The Venue
This is where I found myself recently, standing in the front window of the Harbour Kitchens & Millwork in Courtenay, sipping some bubbly while watching Chef Aaron Rail fillet a Halibut. That in itself was worth the price of admission, since we are fortunate to live in a city where we can purchase fresh Halibut right off the boat at Fisherman's Wharf in Comox. And while I have done exactly that for several years now, I am excited to repeat the process now with a little more confidence and a lot less waste.
Arriving at the shop just before 6 pm, we were greeted by Charlene Davi
s, the inspiration behind Peckish Gourmet. Charlene has always loved cooking, learning new skills, and sharing her talents with friends and family. The idea of turning her hobby into a business venture needed only a little encouragement, the right partners with Hannah Rail and Chef Aaron on her team, and the right venue to make it happen.
The venue itself had been transformed from a kitchen design store to an oceanic themed dining room, complete with fishing reels, conch shells and glass fishing floats. The demo kitchen was off to one side, allowing room for participants to stretch and wander throughout the evening.
The Food
As we gathered in the demo kitchen to watch Chef Aaron and Hannah Rail at work, we enjoyed a glass of Spindrift Extra-Brut by Forty Knots Winery with our first course. A tuile cracker made from purèed chicken breast and black sesame, was topped with salmon roe and maple vinegar crème fraiche. Stunning.
With a self-professed obsession with Sous Vide, Charlene and Chef Aaron gave a demo and discussion about this method of cooking before our second course. Pork Belly was prepared using the Sous Vide method for 11 hours prior to our event, and was now ready to be crisped under the broiler to give it that perfect crispy crust. It was complimented with a Salad of Snow Peas and mint, and served with a glass of 40 Knots Chardonnay.
Moving to the dining room, our halibut was transformed with a simple white wine sauce, thinly sliced ‘Maxim’ potatoes, and sautéed oyster mushrooms. Elegant, simple, delicious. And of course, accompanied once again with a Pinot Gris by 40 Knots.
Exceeding Expectations
Our final course was a Green Tea Sponge Cake, again, such a simple concept but elevated by adding creamy frozen yogurt and tart rhubarb granite. A perfect balance of texture, flavours, acidity, and sweetness. Oh, and Sake!! Who would have thought to have Sake with dessert? Delightful.
As there were several birthdays being celebrated on this particular evening, 
Charlene went above and beyond to prepare a birthday cake like none other. Topped with handmade sugar “coral”, it was a beautiful ending to the ocean themed evening.
And finally—goodie bags! 
A cooking class with goodie bags!! I am totally hooked. We each went home with measuring tools from Amazing Food Made Easy to use with our own sous vide cooking, and crème caramel made sous vide style to share (but not really).
All in all, this was so much more than a cooking class. An evening of conversation, education, and celebration, and a total class act.
Thank you Peckish Gourmet, we look forward to your next event!
Related Stories & Recipes