Alumni Events

Old Brentonians come together near and far to rekindle old friendships, meet new contacts, share favourite Brentwood memories, and stay up to date on school developments. Brentwood camaraderie fills the room every time alumni get together and the events are always a relaxed, fun experience.  

We encourage you to join us at an upcoming event!

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If you are interested in hearing more about any of these upcoming events please contact Amy Weinberg.

Upcoming Alumni Events

 

 

 

Sign up for some of our virtual alumni-led Masterclasses this Fall! Each event will be led by an Old Brentonian who is a "master" in their field and excited to share their knowledge with you. These events will be hands-on, interactive, and a lot of fun! Brentwood alumni, parents, and staff are all welcome. Others in your household can also join in and there will be amazing prize giveaways during each event!

Find our Fall event dates and details below. More events coming up in 2021.

 

 

Jan 25 | Quarantine Cuisine with Chef Buddy Wolfe '95

A Night in Italy!

Buddy Wolfe (Privett '95) is a professional chef, culinary instructor, chef consultant and first-time Brentwood parent. He holds a BA in English from the University of Oregon, an Associate's Degree in Culinary Arts from the Culinary Institute of the Pacific in Honolulu, HI, and his Culinary Red Seal and WSET 2 certifications. Buddy's culinary career spans roughly two decades in restaurants throughout Canada and the US, such as Le Pere Pinard in Manhattan, The Sandbar in Vancouver, Painter's Lodge in Campbell River, and Victoria mainstay Jam Cafe which he opened in 2012, to name just a few! He now works at Vancouver Island University as an instructor in the Culinary and Hospitality Departments teaching culinary arts, restaurant management, and beverage theory.

Take a journey to Italy with Buddy who will guide is through an Italian dinner menu. Cook at home (with your household members if you like!) while following along with Buddy during this live culinary class which will include a three recipe menu - Primi, Secondi, and Contorni - suggested wine pairing, even an Italian music and movie recommendation to complete your virtual trip!

 

Quarantine Cuisine Event:

Monday, January 25 | 5:00 PM PST/8:00 PM EST

Location: Online in our Brentwood College School Zoom Room!

You will need to create or login to your own Zoom account in order to gain access.

Menu & Required Ingredients:

Primi - Gnudi Alle Erbe (Ricotta gnudi with fresh herbs and parmesan cheese)

Secondi - Picatta di Pollo (Pan seared chicken picatta with capers and parsley)

Contorni - Cavolo Nero Saltato (Sauteed kale with lemon, garlic, chilies and anchovy)

Please make sure you have the following ingredients ready in advance:

  • 475g tub of ricotta cheese
  • 125g tub of parmesan cheese
  • 3 cups of flour
  • 1 bunch italian parsley
  • 1 bunch basil
  • 30mL capers
  • 1 head garlic
  • 1 bunch kale
  • 2 anchovy fillets or anchovy paste
  • 2-4 chicken breasts
  • 1 lemon
  • 1 stick butter
  • olive oil
  • small amounts of the following spices will be needed: salt, pepper, nutmeg, chili flakes

A zoom link will be sent to registered guests in advance of the event, along with written recipes and instructions to allow for any advance prep you choose to do.

Suggested wine pairing: Buddy recommends a Pinot Grigio to accompany this menu. Want to upgrade to first class? Buddy suggests the Pinot Grigio from the Trentino-Alto Adige region of northern Italy, depending on availability at your local wine shop.

Register by Jan 23: HERE

 

 

Feb 23 | Quarantine Cuisine with Culinary Dietitian Renée Chan

Dim Sum for Chinese New Year!

Renée Chan is a Culinary Dietitian and founder of the True NOSH Company in Vancouver, BC. She holds a BS in General Biology & Visual Arts (University of California, San Diego), MS in Clinical Nutrition (New York University), MBA (Camden University) and is a Registered Dietitian, passionate about the nutritional treatment and prevention of diseases such as diabetes, heart disease, thyroid issues, and cancer.

Her career journey includes working as a line cook at some of New York City's most popular restaurants, apprenticing under Michelin Star Chef Michael White, educational culinary journeys to Italy, France and Hong Kong, working as a Nutrition Consultant for the White Spot Company in Asia, and working as Operations Manager a frozen yogurt chain in Hong Kong. In 2015, she returned to Vancouver and founded the True NOSH Company which offers nutrition counselling, healthy cooking classes, an organic and a diabetes-friendly food and beverage line.

Why not ring in the Year of the Ox with Renée who will teach us how to make two healthy, authentic Dim Sum recipes?! Follow along in your home kitchen during this live event which will include Crispy Chive Dumplings and Steamed Shui Mai, suggested wine and tea pairings, even a Chinese music and movie recommendation to complete your virtual trip!

Quarantine Cuisine Event:

Tuesday, February 23 | 5:00 PM PST/8:00 PM EST

Location: Online in our Brentwood College School Zoom Room!

You will need to create or login to your own Zoom account in order to gain access.

Menu & Required Ingredients:

Crispy Chive Dumplings - traditionally made with a meat filling; vegan and gluten-free substitutions included below

Steamed Shui Mai - traditionally made with a meat and shrimp fillings; vegan and gluten-free substitutions included below

Please make sure you have the following ingredients ready in advance:

 

For the Dough...

  • 1.5 cups all-purpose flour
  • 3/4 cup water to boil
  • 1/2 teaspoon turmeric powder
  • 1 egg

For Gluten-Free Dough (if preferred)...

  • Substitute all-purpose flour with 1.5 cups rice flour or tapioca flour and add:
  • 2 tbsp psyllium husk powder
  • 2 tsp xanthan gum
  • 3/4 cup water to boil
  • 1/2 teaspoon turmeric powder
  • 1 egg

For the Crispy Chive Dumpling filling...

  • 1 cup ground meat (pork, chicken, turkey, or even scrambled egg)
  • 2 cups Chinese green chives (can substitute with 1/2 cup scallions and 1.5 cups cabbage)
  • 1 tsp sesame oil
  • 1 tbsp garlic, minced
  • 1 tsp ginger, minced
  • salt & white pepper to taste
  • Vegan substitution: replace meat with firm tofu, canned beans, chickpeas, or cooked lentils

For the Steamed Shui Mai filling...

  • 1 cup ground meat (pork, chicken, turkey, etc)
  • 1/2 cup raw peeled shrimp
  • 1/4 cup fresh shiitake mushrooms (2 pieces dry and rehydrated with water)
  • 1 tsp cooking oil
  • 1 tsp ginger, minced
  • salt & white pepper to taste
  • Vegan substitution: replace meat with firm tofu, canned beans, chickpeas, or cooked lentils; replace shrimp with extra firm tofu

Equipment Needed...

  • 2-3 medium mixing bowls, 1-2 spatulas, cooking spoons and tongs, knife and cutting board
  • Pot to steam dumplings (big enough to fit a small bowl upside down and a plate that rests on top, while ensuring you can close the lid on the pot)
  • Pan to fry dumplings
  • Parchment paper or some flat veggies (such as carrots) you can place beneath the dumplings you will steam
  • Kettle or pot to boil water in
  • Kitchen scale to measure your dumpling flour base

Suggested tea pairing: Dim Sum is usually enjoyed with a good cup of Chinese Tea! Try pu'er (a strong fermented black team from Yunnan province), hua cha (jasmine green tea), or ju hua (chrysanthemum flower tea), which is lightly sweetened and believed to help with digestion.

Suggested wine pairing: Try a light white fruit-forward wine, such as a Pinot Gris or a Sauvignon Blanc. A light red, such as a Gamay or Pinot Noir, also works well with meat dumplings.

A zoom link will be sent to registered guests in advance of the event.

Register by Feb 21: HERE

 

 

Regional Events & Reunions Postponed

We regret to inform our alumni that all of our in-person regional and on-campus events have been postponed at the recommendation of our school's health, safety and travel advisors, in addition to current COVID-19 protocols and regulations from the Canadian government. We will be rescheduling these events as soon as it is safe and reasonable to do so.

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The 2013 Reunion
An Alumni event in Victoria
Reunion Dinner
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