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PRIVATE GROUP COOKING CLASSES (Up to 20 people)

Cooking and dining together is one of the most joyful and inclusive activities you can do. Great for team building or celebrations, choose from our pre-designed classes for a fun and interactive culinary experience.

 

 

 

 

 

 

 

 

For groups larger than 20 people, please refer to our Large Parties & Team building page.

 

Cooking and dining together is one of the most joyful and inclusive activities you can do. Great for team building or celebrations, choose from our pre-designed classes for a fun and interactive culinary experience.

GROUP COOKING CLASSES (up to 20 guests)

For groups larger than 20 people, please refer to our Large Parties Page & Team building page

Birthday Celebrations - Do something different for your loved one’s special day, invite and gather your friends and family and celebrate with a fun-filled interactive cooking class.

Bridal Shower - Bachelorette - Bachelor Party - Looking for some good “clean” fun (before the other “stuff”) to have with your bridal party/groomsmen look no further!

Girls night out - A great activity to get your besties out and enjoy a glass of wine while making some delicious food. (Juicy gossip and wine not included - feel free to bring your own)

Wedding Rehearsal Dinner - Bring it up a level with your rehearsal dinner. Create a memory that your closest friends and family won’t forget. We can’t think of a better way to bring together family and friends than to cook together and bond.

PRICING

Daytime Private Group Class (1 - 2.5 Hour)

    Evening Private Group Class (up to 2.5 - 3 Hour)

    COOKING CLASS DESCRIPTIONS

    BON APPÉTIT FRENCH - LET YOUR INNER JULIA CHILD SHINE

    Learn to layer favours and master French cooking techniques in our beautiful kitchen while snacking on freshly baked bread and homemade butter. Bon appétit!

    • Homemade flakey mushroom tart with caramelized onion and a bistro-style vinaigrette salad
    • Decadent bouillabaisse with fresh seasonal fish, potatoes and tomatoes
    • Still-warm fresh baked bread and homemade butter, and rustic tarte aux pommes for dessert!

    THE OTTOLENGHI EFFECT - INSPIRED BY THE MIDDLE EAST, EMBRACED BY THE WEST Introduce yourself to the rich flavours of spices like cumin, coriander, and ingredients like preserved lemons while creating recipes adapted from Yotam Ottolenghi best-selling cookbooks using local and seasonal produce.

    • Hearty kale, spice roasted butternut squash and millet entree salad with tahini vinaigrette
    • Ottolenghi plate - Roasted spiced lemony cauliflower, garlic roasted chicken with preserved lemon, homemade hummus (you’ll never buy store-bought again!), pickled red cabbage, tart and bright garlicky yogurt
    • Crispy olive oil crackers

    OTTOLENGHI 2.0 - COOKING UP A MIDDLE EASTERN FEAST

    The perfectly delicious “unfried” falafel. A lighter, baked version of this Middle Eastern gem served with flavourful, herb & spice cous cous. Still-warm, garlic butter flatbread with grilled chicken. Completed with a made-from-scratch Harissa Paste. Loaded with fresh, seasonal vegetables and quick-pickled red cabbage.

    • Falafel cous cous plate
    • Chicken shawarma flatbread

    HEARTY, RUSTIC, ITALIAN - UNREFINED AND SIMPLE, WARM AND INVITING

    It’s not about being fancy, it’s all about ingredients. Smell and taste the aromas of fresh herbs and quality olive oil, and create a beautiful Italian dinner from start to nish. Expect floured hands and fun foodlore, as you indulge yourself in the warmth of Italian comfort.

    • Fluffy potato gnocchi-making from scratch with zesty pesto made like Nona does and pangrattato - life changing…
    • Traditional Neapolitan-style thin crust pizza dough. Two rustic pizzas: margherita and pizza bianca with aromatic roasted garlic and fresh greens

    CONTEMPORARY CHINESE - A FRESH TAKE ON AN ANCIENT CUISINE

    Colourful, balanced, and health-conscious; probably not the words you think of when you think Chinese food. This class shines a new light on Chinese flavours and spices, as Nourish Vancouver owner, Dan Cheung, speaks to how he rediscovered the cuisine he grew up with.

    • Spicy chili handmade wontons
    • Steamed bao (buns) with roasted chicken and/or shiitake mushrooms, essential chinese BBQ sauce, quick pickles
    • Rich and nutty Dan Dan Mian (noodles)

    VIETNAMESE STREET FOOD - A FRESH AND FUN APPROACH TO VIETNAMESE CUISINE BEYOND PHO

    Freshly-baked baguette sandwiches with a savoury zucchini & pork meatball, fresh veggies, quick pickles, aromatic vegan herb and garlic aioli. Marinated grilled chicken in a veggie-filled bowl with refreshing “bun” rice vermicelli noodles. Topped with fresh herbs and roasted almonds.

    • Savoury pork and zucchini meatball banh mi sandwich
    • Zestful lemon grilled chicken rice vermicelli bowl

    RAMEN REVOLUTION - THE RAMEN-GYOZA COMBO IS UNDENIABLY A MATCH MADE IN HEAVEN

    Though sushi, tempura and teriyaki are staples of the Western Japanese restaurant, Japanese home cooking, called Katei Ryori, is comfort cuisine influenced by flavours from around the world. Learn about the foundational flavours that shape Japanese recipes, while getting a glimpse into “Japanified” global flavours made in humble kitchens across Japan.

    • Miso ramen noodles with marinated egg
    • Salmon onigiri (rice balls), seasonal gomae, handmade vegetable gyoza and pickled vegetables

    HAND-PAINTED MACARONS - PERFECT THE MERINGUE, CREATE YOUR MASTERPIECE

    Local pastry artist, baker and blogger, Claire Livia Lassam, takes you on a journey through Pierre Hermé’s (a.k.a. “the Picasso of Pastry”) macaron recipe. From the delicate textures to the elegant taste, learn the tricks of making the perfect macaron. This class includes a delicious Nourish salad to enjoy at the beginning of class, and ends with tasting your own macarons for dessert.

    • French macaron shells
    • Tart lemon curd filling, creamy chocolate ganache and swiss meringue buttercream filling

    LIFE OF PIE & BISCUIT MAKING - IT’S ALL ABOUT THE BUTTERY, FLAKEY HOMEMADE CRUST, AND THE HEARTY SEASONAL FRUIT FILLING

    There’s no dessert more comforting and hearty than the homemade baked pie. Learn the art of the buttery, flakey pie crust, and how to make a seasonal fruity filling from local pastry artist, baker and blogger, Claire Livia Lassam. Nourish soup will be served with your biscuits and Silk Road Tea to enjoy with your slice of pie.

    • The perfect pie crust with seasonal fruit filling
    • Buttery biscuits

    We offer some of the best cooking classes in Vancouver...we think so and so do these lovely people.

    Georgia Straight Golden Plate Award Winner 2017!

    With absolute gratitude our team was blown away when it was announced we were awarded second place for the prestigious reader voted Golden Plate Award for Best Place for Casual Cooking Class in our rookie year (2016). Thank you readers!

    TESTIMONIALS

    We had such a great time. It was a wonderful experience and you guys were so personable and friendly. Thanks so much for the recipe and info. I made ramen for my whole family just the other night and it turned out great! I thought I'd share a photo with you. Thanks again! I think you'll see me and some other out again for some other events or classes. Keep up the good work. You guys are awesome!

    Kenzo Nishidate - Bachelor Party - June 2017

    “...thank you for a great birthday party! My friends still talk about the epic battles...you were both wonderful hosts - thank you for welcoming us into the Nourish space…”

    Jenn Lau - “Iron Chef Throwdown” Birthday Cooking Competition - March 2017

    It was the perfect balance of hands on and demonstration for this type of event.  I’ve done more serious hands on cooking classes before but for a birthday where the group were all chatting and having fun it was great to be more relaxed. We definitely all learned a few things and everyone said they had a fantastic time.

    Billie Lawrence - Silver Wheaton - Birthday Cooking Class - April 2017

    Thank-you for your upbeat, engaged and nourishing cooking class on Saturday. Our group gave you rave reviews.  We all loved the welcoming set-up, the fresh organic food and the new food hacks.  Your enthusiasm was contagious...Sabine and Jesse and Jake and Eli all phoned the next day to say how much fun it was for our family to experience together. We whole-heatedly agree and we recommended it to the family we shared Sunday brunch with. Sabine was on her way to buy the round wrappers to make her 100 for the freezer.  Looking forward to supporting you often in the future, Barbara

    Barbara Macleod - Birthday Cooking Class - April 2017

    My friends and I had an amazing time celebrating my birthday at Nourish with a private cooking class! Dan was so helpful in setting everything up and accommodating dietary restrictions, and the entire staff went above and beyond during the event to make it fun and interactive. The space was lovely (and great for photos!) and it easily accommodated our group of 20. We chose the Rustic Italian menu, and both the pizza and the gnocchi are dishes I will now be making regularly! I will definitely be back! Thanks Nourish!

    Andrea Paterson - Birthday Cooking Class - May 2017

    The space at Nourish is so charming! We rented the space for a couple of photo shoots because it has the warmth of a home kitchen - the perfect setting. They were wonderfully accommodating and it was hard not to stop eating all of the treats! We also had a private cooking lesson for a Christmas get-together and we learnt so much that we still use everyday at home - how to make your own butter and homemade bread. I can't live without the Bangkok Noodle Salad.

    Elizabeth Vegh - Arithmetic Creative - Company Christmas Party - Dec 2016

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