Cooking Classes

Our cooking classes feature the best secrets of Radha’s chefs, including cooking with whole and seasonal foods, fermentation, desserts & more.

Classes are held on Sundays between 11:30 – 2:30

$40/class, pre-register with a $10 non-refundable deposit.

Book early as classes have a 25 person limit.

Call 604-605-0011 or contact radhaevents@gmail.com

March 14 Fermented beverages with chef Andrea Potter
Discover how to make old fashioned ginger beer, kombucha- a fermented tea beverage, amazake- a sweet, ‘cultured’ Japanese rice beverage. Bring home recipes, nutrition information and a kombucha starter culture to impress your friends and family with your new, very old skill as brew-master.

April 11 Alternative baking II with chef Andrea Potter
Delving into the world of alternative baking? Need some pointers (or a place to start!)? For a healthier alternative, choose gluten-free, wheat-free, vegan baked goods. You will come away from this class with knowledge about alternative flours, sweeteners and which are the best fats for baking. On the menu for this class: dense vegan brownies (spelt), coconut banana cookies (gluten-free) and rhubarb upside-down cakes (kamut). In this informative and interactive class, we will also be making ‘design-your-own’ multigrain (gluten-free option) cookies.

April 18 Spring Cleansingwith chefs Andrea Potter and Robert Wilson-Smith
“Out with the old and in with the new!” Spring is the season in which our bodies naturally cleanse. There are many fad cleanses and cleansing kits out there – we’ll help to cut the confusion by learning about cleansing through food by eating delicious and seasonal, cleansing recipes. Cleansing through food is a gentle and safe way to detoxify. We will also be learning about juice “feasting” and juice “fasting.” In this informative, demo-style class you will learn which cleanse is right for you.

May 2 Healthy Snacks on-the-go with chef Robert Wilson-Smith
More than just GORP (“trail-mix”), in this class we will learn about the nutritional needs of people with active lifestyles, how to make seasoned nuts & other snacks, electrolyte drinks and protein shakes using healthy ingredients and health-supportive preparations. For hikers & kayakers, there will be a demo of how to dehydrate & reconstitute a full meal. There will also be a hands-on portion where you will make your own healthy & tasty power bars!

May 9 Mother’s Day Brunch Cooking Class with chef Andrea Potter
Treat your mom (or anyone you love!) to this fun and hands-on class.
Mother’s Day Brunch Menu
• Kombucha ‘mimosa’ aperitif
• Fruit salad with vanilla bean
• Savory crepes with almond ‘ricotta’ and spinach filling
• Sweet crepes with your choice of hand-made chocolate hazelnut spread or poached pears and berry coulis

May 23 Fermenting Foods with chef Andrea Potter
This popular class is an introduction to the work of fermented vegetables. Fermenting food is an ancient method of preserving the harvest. Rich in probiotics and enzymes for improving digestion, these raw, living foods are regaining their popularity. Reclaim this skill and learn how to make sauerkraut, kimchi and brined pickles at home. We will be making a batch of sauerkraut together for you to take home and start fermenting right away.

June 6 Raw for the Rest of Us with chef Andrea Potter
Raw ‘living’ foods are vibrant sources of enzymes – essential to digestion and all the body’s processes. Either by eating all raw, mainly raw or just by including more raw foods in your diet, you can access some of these benefits. Much more than just salad, in this combination demo/hands-on class, will be making an elegant four-course meal. No special equipment needed (such as dehydrators and very powerful blenders).

June 13 Eating Locally with chef Andrea Potter
Ingredients sourced from our local farmer’s market will inspire our menu. This is the ‘choose-your-own-adventure’ cooking class. You will help to create a four-course menu based on our local abundance. The focus of this class is cooking creatively (loosening our dependence on recipes).
Local Summer Feast
• Chilled Summer Soup
• Farmer’s Salad
• Ragu of Summer Vegetables with Chickpea Polenta
• Dessert (think strawberries, lavender, apples, hazelnuts…)

Cooking Class Chefs Bios

Andrea Potter is a certified chef with a background in fine dining. She is also a Registered Holistic Nutritionist. As Radha’s head chef, she uses local and organic ingredients to translate classical flavours into innovative vegan creations. Andrea is passionate about food culture and the benefits of whole foods.

See Andrea’s interview about canning and fermenting in the Georgia Straight.

Robert Wilson-Smith is the sous-chef at Radha and also currently studying holistic nutrition. Before joining the team at Radha he cooked at yoga retreat centers in Mexico and in India. Robert has studied raw cuisine and is a graduate of New York’s Natural Gourmet Institute, where he also worked in some of that city’s finest vegetarian restaurants.