Coopers Cove...Cooking Vacations...Culinary Getaways...Cooking Classes!

Coopers Cove

Contact Information:
250-642-5727

Location:
Sooke, Canada

Culinary Category:
Cooking Classes
Cooking Demonstrations
Culinary Vacation

Culinary Focus:
Italian
International

COOPER'S COVE GUESTHOUSE - VANCOUVER ISLAND, BRITISH COLUMBIA

Cooper's Cove Guesthouse offers exquisite Vancouver Island accommodations in Sooke, British Columbia. Located in Greater Victoria, this European-style bed and breakfast inn welcomes you with breathtaking vistas and charmingly appointed ocean view rooms.

You learn how to prepare food using fresh ingredients, simple techniques and artful presentation. The activities are personalized, providing plenty of time for you to ask questions and get cooking tips - you may even take home a secret or two! Explore your passion for food in this tranquil and elegant west coast setting.

Sparkling rooms filled with sunshine and breathtaking vistas are tucked quietly into a craggy bluff overlooking a secluded harbor. Plan a moonlit soak in the hot tub on the deck. Watch shore birds from the guest lounge or wander down along the sea. Linger over a scrumptious breakfast feast prepared by your own personal chef, Angelo Prosperi-Porta (a member of Culinary Team Canada 1994).

We are located in Sooke, which is the perfect 'back road adventure' destination, with beachcombing, whale watching and some of the best fishing on the West Coast at your doorstep. At Cooper's Cove, we are ideally located for hiking and cycling (the famous Galloping Goose Trail is on our doorstep) and central to all the local galleries, studios, restaurants, and shops. Even championship golf is only 20-minutes away at the spectacular Olympic View Golf Course.

Submit the Request for Information form (button located above) to receive program pricing and schedules on all of our tours and/or packages.

Culinary Vacation Highlights:

Three nights lodging
Evening welcome and orientation seminar with dinner
Breakfast each morning
Ten hours of professional cooking instruction during your stay
Second night free evening to explore, and dine off-property
Options include whale watching, diving, salmon fishing, bicycle and kayak rental, gallery tours, in-room massage
Third night formal, five-course interactive dinner
Departure breakfast

SPECIAL EVENT: Flavors of Tuscany: A Gastronomic Tour of Tuscany with Angelo Prosperi-Porta. Get more information about our upcoming tour by clicking here.

Note: Epitourean, LLC provides a referral service for operators of culinary classes, vacations, cruises, schools and demonstrations. We cannot be held responsible for variations in descriptions, courses offered, changes to dates and/or prices provided by the operators.

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Recipe

HERB-CRUSTED GOAT CHEESE WITH RAINBOW TOMATO SALAD
(Recipe from FLAVOURS OF COOPER'S COVE GUESTHOUSE Cookbook)

A simple, elegant first course using the best tomatoes you can find. Summer farmers' markets are the best places to find the variety of tomatoes used in this salad.

Directions (for the cheese):
11/2 Cups fresh white bread crumbs
1/4 Cup fresh Italian parsley
1/4 Cup minced fresh basil
2 Tablespoons minced fresh mint
Salt and freshly ground pepper to taste
6 Oz. soft goat cheese
1/3 Cup all-purpose flour
2 eggs beaten
Olive oil for frying

Directions (for the cheese):
Place the bread crumbs in the bowl of a food processor and add the herbs. Process using the pulse button until the herbs are minced and well combined. This method will give the mixture a light green colour. Set aside in a bowl.

Divide the goat cheese into 8 pieces. Roll each piece into a ball and flatten. Coat with flour and set aside.
Dip the cheese pieces one at a time into the egg to coat and then roll in the crumb mixture. Repeat the process with the egg and crumbs to ensure a coating that will keep the cheese from breaking through. Refrigerate the coated cheese pieces until ready to serve.

Ingredients (for the rainbow tomato salad):
21/2-3 Cups tomatoes of various colours
and sizes
1/2 Cup torn fresh basil leaves
1/2 Cup fresh Basil Pesto
Extra olive oil

Directions (for the rainbow tomato salad):
Quarter or slice the tomatoes depending on size and place in a bowl.
Add the torn basil leaves, toss gently with the Basil Pesto, and season with salt and ground black pepper if necessary. Set aside. Do not chill the mixture - it is much more flavourful at room temperature.

To serve
Pour enough olive oil into a deep pot to about 2 inches deep. Heat to between 350-360°F.
Gently lower the cheese pieces into the oil and fry until crisp and lightly browned, about 3-4 minutes. Drain on a clean cloth. While the cheese pieces are frying, place a mound of the salad in the centre of each plate. Top each mound with the fried cheese. Add a little extra olive oil to the remaining pesto in the salad bowl and drizzle a little pesto around each plate. Garnish with extra basil leaves and serve while cheese is still warm.

TIP
To make a more uniform mound, press the tomato salad into a 2 x 2-inch ring, removing carefully before topping with cheese.

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