SUNDAY APRIL 23RD

11:00 AM Laminated Doughs & Innovative Overnight Fermented Breads Exciting new laminating techniques taking ‘flaky’ to another level! Fresh Tomato Hydrated Levain, Fresh Beet Ciabatta By David Nolan & Martin Barnett, Vancouver Island University

12:00 PM Non Traditional Flavours Paired with Chocolate Sour Dough Milk Chocolate Truffle, Blue Cheese Ganache, Smoked Ice-cream served with Candied Bacon By Ken Harper, Vancouver Island University

1:00 PM Thermomix Machine Perfect Crème Anglais, Custards, Sorbets and Gelato, all made in one magic food processor By Christine Godlonton, Vancouver Island University

2:00 PM Laminated Doughs Further techniques and tastings By David Nolan, Vancouver Island University

3:00 PM Non Traditional Flavors Paired with Chocolate Further techniques and tastings By Ken Harper, Vancouver Island University

4:00 PM Thermomix Machine Further techniques and tastings By Christine Godlonton, Vancouver Island University

MONDAY APRIL 24TH

11:00 AM Molecular Gastronomy in Plating Desserts By Leanne Bentley, Vancouver Community College

12:00 PM Macaron Assembly Techniques By Kimberly Tada, Vancouver Community College

1:00 PM Molecular Gastronomy in Plating Desserts By Leanne Bentley, Vancouver Community College

2:00 PM Macaron Assembly Techniques By Kimberly Tada, Vancouver Community College

3:00 PM Sugar Craft By Wolfgang Dauke, Vancouver Community College

4:00 PM Sugar Craft By Wolfgang Dauke, Vancouver Community College

Feature Area Demo Schedule

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