Discover Cooking Classes

LCBO Cooking Classes let you get creative as you learn how to prepare some of your favourite menu items. Classes include a small food sample of each prepared recipe paired with a complementary wine, spirit or beer chosen by our expert Product Consultants.

LCBO Cooking Classes are currently conducted in the following select stores and require pre-registration for participation.

Allergy alert: If you are concerned about class content, discuss this with Customer Service prior to registration.

Greater Toronto Area

To register and purchase your tickets please visit the Customer Service Desk at the desired location. Please contact the participating store for details. Spaces are limited so book your place soon. Participants must be 19 years of age or older.

To ensure the safety of your learning environment please inform us of any food allergies you may have.


AUGUST

WEDNESDAY, AUGUST 6 | 6:00 - 8:00 PM
MIDDLE EASTERN MEZZE - $60
Chef Elise Burton prepares mouthwatering small plates that fit the bill when welcoming friends for nibblies or a light meal. On the menu: Lahmajun Bread; Oven-roasted Spicy Eggplant; Falafel Fried Chicken; Tahini Salad; Mixed Pickles; Israeli Couscous with Zucchini and Pine Nuts; and Halva.

SATURDAY, AUGUST 9 | 10:30 AM - 12:30 PM
FOOD & DRINKMAGAZINE: GLOBAL PIZZA - $60
Chef, writer, food stylist and recipe developer Signe Langford brings FOOD & DRINK to life as she demonstrates her "Global Pizza" article. You'll learn how to add international flavours to three pizzas, each paired perfectly with matching beers. On the menu: Prosciutto and Fig-topped Cecina; Lamb and Halloumi Pizza; and Butter Chicken Pizza.

TUESDAY, AUGUST 12 | 6:00 - 8:00 PM
OUT OF AFRICA - $60
Chef Tony Andrady takes you on a culinary tour of Africa creating regional specialties from around the continent. On the menu: West African Peanut Soup; North African Stuffed Eggplant with Lamb, Pine Nuts and Dates; Seared Jumbo Shrimp on "Mechwiya" Salad (roasted pepper and tomato salad); and Senegalese Caramel Bananas.

WEDNESDAY, AUGUST 13 | 6:00 - 8:00 PM
CARIBBEAN-INSPIRED MENU - $60
Chef Luleta Brown, owner of My Secret Chef, Personal Chef Service, takes you to the tropical islands and creates a feast for the eyes and lots of flavour for the taste buds. On the menu: Mango and Avocado Salad; Chicken and Fruit Curry with Scented Rice and Pepper Jelly Garnish; and Banana Wrappers with Caramel-Rum Sauce and Ice Cream.

 

SEPTEMBER


MONDAY, SEPTEMBER 8 | 6:00 - 8:00 PM
SHRIMP AND SCALLOP FESTIVAL - $70
Chef Jim Comishen takes the perfect matching of shrimps and scallops and creates an exciting feast for family and friends. On the menu: Baby Shrimp and Scallop Parfait with Fresh Cilantro and Lime; Manhattan-Style Shrimp, Scallop and Bacon Chowder with Smoky Tomato Broth; and Salmon Wellington in Puff Pastry stuffed with Shrimp and Scallop Newburg.


MONDAY, SEPTEMBER 15 | 5:30 - 8:30 PM
HARVEST ENTERTAINING MENU FROM DELICIOUS DISH - $85 (Full-meal class)
Chef/instructor Carolyn Cohen, owner of Delicious Dish Cooking School, Toronto, shares her tips and tricks on how to make entertaining easier with flavour-packed seasonal dishes. On the menu: Squash and Pear Soup; Porcini-rubbed Chicken with Leek and White Wine Pan Sauce; Black Kale, Yellow Beet and Red Quinoa Salad; Fall Harvest Salad with Tahini Date Syrup Vinaigrette; and Apple-Pear Galette.


FRIDAY, SEPTEMBER 19 | 6:00 - 8:30 PM
BASIC KNIFE SKILLS - $145 (Hands-on class)
The chefs of Dining In Chez Vous will teach you safe and efficient techniques for slicing, dicing and chopping with a range of recipes perfect for using your new skills. Plus, each registrant will also receive a complimentary paring knife, chef’s knife and honing steel (retail value: $165) courtesy of Wüsthof-Trident. On the menu: Green Salad with Buttermilk Dressing; Wild Mushroom Risotto; and Strawberry Cheesecake in a martini glass. Please note: Ticket price covers attendance to the class only. Registrants will be asked to sign a safety waiver and wear close-toed shoes. Registrant must attend the class to receive the knife set. See our cancellation policy.


MONDAY, SEPTEMBER 22 | 6:00 - 8:00 PM
A NIGHT IN JAMAICA - $60
Chef Luleta Brown, owner of My Secret Chef Personal Chef Service, celebrates Jamaica with this colourful and delicious feast. On the menu: Red Pea Bisque with Crème Fraîche and Caramelized Coconut; Ginger and Tamarind-stuffed Pork Tenderloin with Scallion-Plantain Cakes; and Cream Puffs with Spiced Rum and Mango Sauce.


MONDAY, SEPTEMBER 29 | 5:30 - 8:30 PM
ELISE BURTON’S ELEGANT FRENCH BISTRO DINNER - $85 (Hands-on class)
Chef Elise Burton is sure to impress you with this classic, yet creative French bistro meal. On the menu: Homemade Beet Gravlax; Leek and Asparagus Soup; Chicken with Dijon and Tarragon; and French Apple Cake.

 

OCTOBER


THURSDAY, OCTOBER 2 | 6:00 - 8:30 PM
HANDS-ON MODERN THAI FLAVOURS - $75 (Hands-on class)
Chef Brenda Kwong Hing combines favourite Thai flavours in unique and enticing ways. On the menu: Lemongrass Chicken Larb (minced meat) in Crisp Lettuce; Noodles in Spicy Broth with Spicy Pork Garnish; and Grilled Salmon with Kaffir Lime Sauce and Spicy Mint Noodles.


MONDAY, OCTOBER 6 | 6:00 - 8:00 PM
FANTASTIC FOOD AND TALES FROM THE SILK ROUTE - $60
Cookbook authors and food historians Smita and Sanjeev Chandra present a fascinating journey along the famous Silk Route. On the menu: Hakka Pan-fried Momos (dumplings) stuffed with Chicken, Lamb and Herbs from China and served with a Spicy Fresh Tomato Chutney from Afghanistan; Oven-roasted Spiced Chicken stewed with Tomatoes and Chick Peas from Pakistan and served with Saffron Rice; Masala Paneer Tikka (grilled chunks of cottage cheese in creamy tomato gravy) with Sautéed Onions, Peppers and Tomatoes from India; and Persian-Style Baklava.


FRIDAY, OCTOBER 10 | 6:00 - 8:30 PM
ADVANCED KNIFE SKILLS - $160 (Hands-on class)
Get your cooking skills in shape in this interactive class with the chefs from Dining In Chez Vous. You’ll learn the proper way to de-bone a chicken breast and fillet a fish. Plus, each registrant will also receive a complimentary boning knife, filleting knife and knife block (retail value: over $200) courtesy of Wüsthof-Trident. On the menu: Sicilian Fennel and Orange Salad with Chicken, Red Onion and Mint; Roasted Salmon with Creamy Dill Sauce; and Dessert Pizza. Please note: Ticket price covers attendance to the class only. Registrants will be asked to sign a safety waiver and wear close-toed shoes. Registrant must attend the class to receive the knife set. See our cancellation policy.


THURSDAY, OCTOBER 16 | 6:00 - 8:00 PM
SUPPERTIME SURVIVAL WITH EMILY RICHARDS - $60
Chef and cookbook author Emily Richards showcases meals that are fast and full of flavour to get you through the week. On the menu: Sweet Potato Mac’ and Cheese; Spiced Salmon Sticks with Roasted Sweet Potato and Pepper Quinoa; Slow Cooker Lasagna; and Mango Coconut Tilapia with Ginger Basmati Rice.


MONDAY, OCTOBER 20 | 5:30 - 8:30 PM
TONY ANDRADY’S SEASONAL ENTERTAINING MENU - $85 (Full-meal class/Featured chef)
Chef Tony Andrady is sure to impress with this stylish entertaining menu featuring seasonal ingredients that celebrate local flavours. On the menu: Pumpkin and Blue Lump Crab Chowder; Organic Kale and Quinoa-roasted Butternut Squash Salad; Roasted Lamb Chops crusted with Sage and Pistachio Sausage on Autumn Succotash; and Chunky Apple Cake with Mascarpone Cheese Frosting. Plus, one lucky participant will receive a gift certificate for a complimentary appetizer platter (retail value: $100) for 10 people.


THURSDAY, OCTOBER 23 | 6:00 - 8:00 PM
MATTHEW KENNEDY’S AUTUMN COMFORTS - $60
Chef Matthew Kennedy prepares a comforting autumn menu with entertaining-friendly recipes you’ll make over and over again. On the menu: Fried Green Tomatoes with Field Arugula, Cured Cherry Tomatoes, Marinated Olives, Tuscano Cheese and Vin Cotto (Italian condiment); Braised Ontario Beef Short Ribs with Roasted Acorn Squash; Yukon Gold Galette with Sautéed Kale and Natural Reduction; and Apple Cinnamon Beignets with Dulce de Leche.


THURSDAY, OCTOBER 30 | 6:00 - 8:00 PM
FRIDA RESTAURANT & BAR: MODERN MEXICAN FOOD - $60
Chef Jose Hadad, co-owner of Frida Restaurant & Bar, Toronto, and founding revolutionary behind Mad Mexican artisan salsa and nachos prepares modern, spiced-up authentic dishes, featuring the best produce of the season. On the menu: Empanadas de Poblano con Queso (charred and peeled poblano pepper strips and Oaxaca cheese empanada) served with Salsa Verde and Sour Cream; Puntas de Filete al Albañil with Corn and Caramelized Garlic White Rice (tenderloin ends topped with tomato-onion-chipotle “Albañil” sauce) served with Corn and Caramelized Garlic White Rice; and Dulce de Calabaza (braised pumpkin in Mexican cinnamon and cloves) served with a fluffy Orange Zest Cream.

 

NOVEMBER


MONDAY, NOVEMBER 3 | 6:00 - 8:00 PM
DAILY APPLE’S ONTARIO TABLE - $60
The chefs from Daily Apple, Toronto, showcase the best of seasonal Ontario produce with a menu focused on the freshest fall flavours. On the menu: Ontario Wedding Soup with White Beans, Swiss Chard and shaved Toscana; Glazed Brussels Sprout Salad with Fresh Candy Cane Beets and Warm Chèvre drizzled with Sweet Maple Vinaigrette; Oven-roasted Heirloom Tomato, Herbed Squash and Garlic Feta “Hero” Sandwiches; and Fresh Apple, Pear and Cranberry Crisp with Creamy Caramel Sauce.


FRIDAY, NOVEMBER 7 | 6:00 - 8:00 PM
MOROCCAN FEAST WITH THE SULTAN’S TENT - $60
Executive Chef Lahcen Chaboun from The Sultan’s Tent, Toronto, shows you how to bring the exotic flavours and techniques of Moroccan cuisine into your own home using the best quality ingredients to create an authentic, celebratory feast. On the menu: Mini Bastilla filled with Butternut Squash; Whole Roast Chicken stuffed with Moroccan Seffa (vermicelli) and roasted with Green Olives in Preserved Lemon Sauce; and Traditional Moroccan Orange Sponge Cake with Moroccan Coffee.


MONDAY, NOVEMBER 10 | 6:00 - 8:30 PM
PREMIUM KNIFE SKILLS - $260 (Hands-on class)
The chefs of Dining In Chez Vous will teach you how to slice, dice and chop in the safest and most efficient manner. Plus, each registrant will also receive a complimentary Santoku knife, paring knife, peeling knife and wooden cutting board (retail value: over $400) courtesy of Wüsthof-Trident’s Classic Series. On the menu menu: Tomato Basil Bruschetta; Roasted Pepper and Goat’s Cheese Bruschetta; Creamy Chicken and Mushroom Crêpes; and Apple Strudel. Please note: Ticket price covers attendance to the class only. Registrants will be asked to sign a safety waiver and wear close-toed shoes. Registrant must attend the class to receive the knife set. See our cancellation policy.


FRIDAY, NOVEMBER 14 | 6:00 - 8:00 PM
THE MONGOLIAN GRILL - $70
Chef Suzy Cui makes Mongolian grilling a fun dining and social event preparing your favourite meat, as well as various grilled sides. On the menu: Grilled Beef Tenderloin; Sliced Chicken Breasts; Pork Tenderloin; Suzy’s Homemade Chicken and Vegetable Spring Rolls; and Dumplings.


MONDAY, NOVEMBER 17 | 6:00 - 8:00 PM
TERRONI: TRADITIONAL ITALIAN HARVEST - $60
Executive Chef Giovanna Alonzi of Terroni Restaurant, Toronto, indulges us with premium ingredients, simple techniques and spectacular seasonal Italian dishes. On the menu: Zuppa di Funghi e Ceci (porcini-chick pea soup); Stinco d’Agnello All’uva (braised lamb shank with Muscat grapes, pine nuts, polenta and dandelion); and Nutella Soufflé.


THURSDAY, NOVEMBER 20 | 6:00 - 8:00 PM
JEFFREY MARSHALL: FLAVOURS OF PORTUGAL- $60
Executive Chef Jeffrey Marshall of George Weston Limited focuses on the rich, bold flavours of traditional Portuguese cuisine. On the menu: Caldo Verde (kale soup with chorizo sausage); Dry-Rub Piri Piri Roast Pork Tenderloin with Smashed Potatoes and Rice; and Molotov (fluffy meringue with caramel and Crème Anglaise).


MONDAY, NOVEMBER 24 | 6:00 - 8:30 PM
HANDS-ON HOLIDAY TREATS - $75 (Hands-on class)
Pastry Chef Paula Bambrick shows you how to prepare an assortment of delectable holiday treats you can take home for family and friends. On the menu: Classic Shortbread; Toffee Pecan Drops; Brown Sugar Shortbread; Cranberry Pistachio Cookies; Cappuccino Shortbread; Swedish Almond Fingers; Ginger Lime White Chocolate Truffles; Chocolate-drizzled Caramel Popcorn; Chocolate Haystacks; Spiced Mixed Nuts; Cheese “Truffles;” and Fig and Walnut Tapenade.


THURSDAY, NOVEMBER 27 | 5:30 - 8:30 PM
CELEBRATION DINNER WITH INTERNATIONAL FLAVOURS - $85 (Full-meal class)
Chef Chris Pires will impress you with this festive celebration meal, featuring the international flavours of Canada, India, Italy and France. On the menu: Curried Mussel Shooters with French Baguette Toast Points; Italian Erbazzone Torta with Squash Filling (savoury squash tart); Beef Tenderloin with Brie and Mushroom Gravy served with Roasted Garlic Mashed Potatoes; and Canadian Maple Pecan Pie with Cranberry Crème.


Full-meal Classes feature full portions of the recipes prepared.

We reserve the right to cancel or postpone classes (in which case, participants will be notified and fully reimbursed or offered a credit). A refund or transfer is available up to five days before class(es) begin. No refunds or transfers for missed class(es).

To register and purchase your tickets please visit the Customer Service Desk at the desired location. Please contact the participating store for details. Spaces are limited so book your place soon. Participants must be 19 years of age or older.

To ensure the safety of your learning environment please inform us of any food allergies you may have.


AUGUST

 

THURSDAY, AUGUST 7 | 6:30 - 8:30 PM
CHILL OUT AND GRILL - $60
Chef Brenda Kwong Hing shows you how to quickly marinate protein, grill it and present it atop with a beautiful salad; nothing tastes better on a warm summer's evening. On the menu: Caramelized Pork Tenderloin over Asian Noodle Salad; Lemon-marinated Chicken Breasts over Barley and Summer Vegetables; and Herb-marinated Salmon Fillet over Salad of Tomatoes, Arugula and Beets with Creamy Parsley Dressing.

 

TUESDAY, AUGUST 12 | 6:30 - 8:30 PM
Smoked & Cracked: SEAFOOD SPLENDOUR - $70
Chefs Michael Kash and Ron Raymer, owners of the highly acclaimed lobster restaurant Smoked & Cracked, Toronto, discuss how to select prime ingredients, while highlighting proper cooking techniques and great presentation. On the menu: Basque Seafood Stew with Roasted Garlic Aioli; and Chopped Slaw with Parsley-Cilantro Dressing served with a fresh baguette. Plus, one lucky participant will receive a gift certificate for a dozen oysters at Smoked & Cracked.

 

TUESDAY, AUGUST 19 | 6:30 - 8:30 PM
SUMMER IN SICILY - $60
Chef Carmine Accogli serves up full flavour with a simple, yet elegant summery Sicilian meal. On the menu: Siciliano Aperol Spritz (Aperol liquor with sparkling wine and blood orange juice); Insalata Siciliana (fennel and orange salad with black olives); Spaghetti Aglio e Olio al Peperoncino (spaghetti with extra-virgin olive oil and chili peppers); Branzino al Cartoccio (Italian sea bass fillet baked in parchment paper); and Sicilian Cannoli.

 

SEPTEMBER


TUESDAY, SEPTEMBER 9 | 6:30 - 8:30 PM
TERRONI: TRADITIONAL ITALIAN HARVEST - $60
Executive Chef Giovanna Alonzi of Terroni Restaurant, Toronto, indulges us with premium ingredients, simple techniques and spectacular seasonal Italian dishes. On the menu: Zuppa di Funghi e Ceci (porcini-chick pea soup); Stinco d’Agnello All’uva (braised lamb shank with Muscat grapes, pine nuts, polenta and dandelion); and Nutella Soufflé.


MONDAY, SEPTEMBER 15 | 1:00 - 3:00 PM
DAILY APPLE’S ONTARIO TABLE - $60
The chefs from Daily Apple, Toronto, showcase the best of seasonal Ontario produce with a menu focused on the freshest fall flavours. On the menu: Ontario Wedding Soup with White Beans, Swiss Chard and shaved Toscana; Glazed Brussels Sprout Salad with Fresh Candy Cane Beets and Warm Chèvre drizzled with Sweet Maple Vinaigrette; Oven-roasted Heirloom Tomato, Herbed Squash and Garlic Feta “Hero” Sandwiches; and Fresh Apple, Pear and Cranberry Crisp with Creamy Caramel Sauce.


TUESDAY, SEPTEMBER 16 | 5:30 - 8:30 PM
TONY ANDRADY: SEASONAL ENTERTAINING MENU - $85 (Full-meal class/Featured chef)
Chef Tony Andrady is sure to impress with this stylish entertaining menu featuring seasonal ingredients that celebrate local flavours. On the menu: Pumpkin and Blue Lump Crab Chowder; Organic Kale and Quinoa-roasted Butternut Squash Salad; Roasted Lamb Chops crusted with Sage and Pistachio Sausage on Autumn Succotash; and Chunky Apple Cake with Mascarpone Cheese Frosting. Plus, one lucky participant will receive a complimentary $100 value appetizer platter for 10 people.


TUESDAY, SEPTEMBER 23 | 6:30 - 8:30 PM
PLAYA CABANA: HEALTHY AND WHOLESOME MEXICAN - $60
Executive Chef Dave Sidhu of Playa Cabana, Toronto, demonstrates how to bring the flavours of Mexico into your own home using the freshest and most local ingredients to create an, authentic autumn feast. On the menu: Fresh Guacamole; Chicken Mole; and Churros.


TUESDAY, SEPTEMBER 30 | 6:30 - 8:30 PM
FANTASTIC FOOD AND TALES FROM THE SILK ROUTE - $60
Cookbook authors and food historians Smita and Sanjeev Chandra present a fascinating journey along the famous Silk Route. On the menu: Hakka Pan-fried Momos (dumplings) stuffed with Chicken, Lamb and Herbs from China and served with a Spicy Fresh Tomato Chutney from Afghanistan; Oven-roasted Spiced Chicken stewed with Tomatoes and Chick Peas from Pakistan and served with Saffron Rice; Masala Paneer Tikka (grilled chunks of cottage cheese in creamy tomato gravy) with Sautéed Onions, Peppers and Tomatoes from India; and Persian-Style Baklava.

 

OCTOBER


SATURDAY, OCTOBER 4 | 10:30 AM - 12:30 PM
AUTUMN BRUNCH ENTERTAINING - $60
Chef Brenda Kwong Hing celebrates the weekend with a long leisurely brunch menu, perfect for entertaining family and friends. On the menu: Hot Chocolate; Herbed Goat’s Cheese with Oranges and Balsamic Reduction; Homemade Apple and Sage Sausages; Three-Cheese Frittata; and Individual Apple Tarte Tatins.


TUESDAY, OCTOBER 7 | 6:30 - 8:30 PM
MATTHEW KENNEDY’S LAID-BACK THANKSGIVING DINNER - $60
Chef Matthew Kennedy prepares this casual Thanksgiving menu that’s low on stress but full of sparkle and style. On the menu: Roasted Tomato Velouté with Aged Cheddar and Buttermilk Scones; Crispy Cornish Game Hen with Cranberry and Wild Rice Stuffing, Maple-glazed Harvest Vegetables and Pan Sauce; and Dark Chocolate Pots de Crème with Whipped Mascarpone and Candied Oranges.


THURSDAY, OCTOBER 16 | 5:30 - 8:30 PM
EXQUISITE INDIAN VEGETARIAN - $85 (Full-meal class)
Indian cuisine is known for its immense variety of vegetables combined with aromatic spices. Arvinda and Preena Chauhan of Arvinda’s Healthy Gourmet Indian Cooking use a bounty of vegetables and local produce to make a vegetarian meal that even meat-lovers will enjoy. On the menu: Pav Bhaji (Mumbai street food of vegetable curry on garlic-toasted crostini); South Indian Coconut Vegetable Curry; Saag Paneer (creamy Indian Cheese cubes cooked with spinach greens); Mattar Basmati Rice Pullao (cumin-scented basmati rice with peas); and Gajjar Ka Halwa (warm carrot sweetmeat with cardamom, nuts and vanilla chai ice cream).


MONDAY, OCTOBER 20 | 12:30 - 3:00 PM
HANDS-ON MODERN THAI - $75 (Hands-on class)
Chef Sara Nguyen helps you create your own Thai meal by preparing a four-course menu incorporating Thai essentials, including herbs, sauces, pastes and some cutting techniques. On the menu: Prawn Tom Yum Soup (hot-and-sour soup with shrimp); Tamarind Chicken Pad Thai; Stir-Fried Thai Basil Beef; and Red Curry-smoked Duck on a bed of Curry Vegetables.


TUESDAY, OCTOBER 21 | 6:30 - 8:30 PM
LOW AND SLOW: BRAISING MENU - $60
Chef Paula Bambrick pairs up with Toronto’s west-end Butcher by Nature to discuss different cuts of meat and the long and slow braising technique. On the menu: Devilled Short Ribs; Lamb Shoulder with Garlic and Fresh Herbs in White Wine; and Chicken with Double-smoked Bacon, White Beans and Vegetables.


TUESDAY, OCTOBER 28 | 6:30 - 8:30 PM
A NIGHT IN JAMAICA - $60
Chef Luleta Brown, owner of My Secret Chef Personal Chef Service, celebrates Jamaica with this colourful and delicious feast. On the menu: Red Pea Bisque with Crème Fraîche and Caramelized Coconut; Ginger and Tamarind-stuffed Pork Tenderloin with Scallion-Plantain Cakes; and Cream Puffs with Spiced Rum and Mango Sauce.

 

NOVEMBER


SATURDAY, NOVEMBER 1 | 10:30 AM - 1:00 PM
BASIC KNIFE SKILLS - $145 (Hands-on class)
The chefs of Dining In Chez Vous will teach you safe and efficient techniques for slicing, dicing and chopping with a range of recipes perfect for using your new skills. Plus, each registrant will also receive a complimentary paring knife, chef’s knife and honing steel (retail value: $165) courtesy of Wüsthof-Trident. On the menu: Green Salad with Buttermilk Dressing; Wild Mushroom Risotto; and Strawberry Cheesecake in a martini glass. Please note: Ticket price covers attendance to the class only. Registrants will be asked to sign a safety waiver and wear close-toed shoes. Registrant must attend the class to receive the knife set. See our cancellation policy.


TUESDAY, NOVEMBER 4 | 6:30 - 8:30 PM
JEFFREY MARSHALL: FLAVOURS OF PORTUGAL - $60
Executive Chef Jeffrey Marshall of George Weston Limited focuses on the rich, bold flavours of traditional Portuguese cuisine. On the menu: Caldo Verde (kale soup with chorizo sausage); Dry-Rub Piri Piri Roast Pork Tenderloin with Smashed Potatoes and Rice; and Molotov (fluffy meringue with caramel and crème Anglaise).


THURSDAY, NOVEMBER 13 | 6:30 - 8:30 PM
THE MONGOLIAN GRILL - $70
Chef Suzy Cui makes Mongolian grilling a fun dining and social event preparing your favourite meat, as well as various grilled sides. On the menu: Grilled Beef Tenderloin; Sliced Chicken Breasts; Pork Tenderloin; Suzy’s Homemade Chicken and Vegetable Spring Rolls; and Dumplings.


MONDAY, NOVEMBER 17 | 12:30 - 3:00 PM
HANDS-ON HOLIDAY TREATS - $75 (Hands-on class)
Pastry Chef Paula Bambrick shows you how to prepare an assortment of delectable holiday treats you can take home for family and friends. On the menu: Classic Shortbread; Toffee Pecan Drops; Brown Sugar Shortbread; Cranberry Pistachio Cookies; Cappuccino Shortbread; Swedish Almond Fingers; Ginger Lime White Chocolate Truffles; Chocolate-drizzled Caramel Popcorn; Chocolate Haystacks; Spiced Mixed Nuts; Cheese “Truffles;” and Fig and Walnut Tapenade.


TUESDAY, NOVEMBER 18 | 5:30 - 8:30 PM
THE SULTAN’S TENT: MOROCCAN HOLIDAY DINNER - $85 (Full-meal class)
Executive Chef Lahcen Chaboun from The Sultan’s Tent, Toronto, shows you how to bring the exotic flavours and techniques of Moroccan cuisine into your own home using the best quality ingredients to create an authentic, celebratory feast. On the menu: Mini Bastilla filled with Butternut Squash; Whole Roast Chicken stuffed with Moroccan Seffa (vermicelli) and roasted with Green Olives in Preserved Lemon Sauce; and Traditional Moroccan Orange Sponge Cake with Moroccan Coffee.


TUESDAY, NOVEMBER 25 | 6:30 - 8:30 PM
NEW YEAR’S TAPAS PARTY WITH EMILY RICHARDS - $60
Chef and cookbook author Emily Richards shares her gourmet small plates menu, along with helpful hints on how to prepare and present it easily. On the menu: Smoked Paprika Shrimp with Lime Dip; Wilted Greens with Raisins and Pine Nuts; Spanish Tortilla with Tomato Sherry Salsa; Spiced-up Lamb Kebabs; and Citrus Caramel Flan.


Full-meal Classes feature full portions of the recipes prepared.

We reserve the right to cancel or postpone classes (in which case, participants will be notified and fully reimbursed or offered a credit). A refund or transfer is available up to five days before class(es) begin. No refunds or transfers for missed class(es).

To register and purchase your tickets please visit the Customer Service Desk at the desired location. Please contact the participating store for details. Spaces are limited so book your place soon. Participants must be 19 years of age or older.

To ensure the safety of your learning environment please inform us of any food allergies you may have.


AUGUST

 

TUESDAY, AUGUST 5 | 7:00 - 9:00 PM
Smoked & Cracked: SEAFOOD SPLENDOUR - $70
Chefs Michael Kash and Ron Raymer, owners of the highly acclaimed lobster restaurant Smoked & Cracked, Toronto, discuss how to select prime ingredients, while highlighting proper cooking techniques and great presentation. On the menu: Basque Seafood Stew with Roasted Garlic Aioli; and Chopped Slaw with Parsley-Cilantro Dressing served with a fresh baguette. Plus, one lucky participant will receive a gift certificate for a dozen oysters at Smoked & Cracked.

 

THURSDAY, AUGUST 7 | 6:00 - 9:00 PM
A TASTE OF THE TROPICS - $85
Culinary instructor Suzy Cui takes you on a remarkable culinary adventure as she shows you how tropical fruits add abundant pizzazz to the foods you prepare. On the menu: Tempura Banana served with Sweet Chili Sauce; Deep-fried Wontons with Avocado and Cream Cheese; Shredded Papaya Salad with Rice Noodles; Coconut Chicken with Creamy Mushrooms and Three Peppers; Fried Thai Jasmine Rice with Barbecued Pork and Diced Pineapple; Asian Mango Cheesecake; and Banana Rum and Mango Smoothie.
Full-meal class

 

SATURDAY, AUGUST 9 | 10:30 AM - 12:30 PM
ITALIAN-INSPIRED DELIGHTS - $60
Chef Paola Faiella of Two Wooden Spoons Catering shares a collection of crowdpleasing summer recipes that are easy to prepare, delicious and fun to eat! On the menu: Honey-glazed Grilled Fig Salad with Feta, Pistachios and Arugula; Sicilian Summer Pasta with Salsa Cruda; Italian- Style Mini Sliders with Pancetta and Fontina; and Ontario Peach Cobbler.

 

MONDAY, AUGUST 11 | 7:00 - 9:00 PM
WHAT'S ON YOUR PLATE? - $60
Chef, culinary adventurer and TV personality Christian Pritchard of ChrisCooking.com shows you how to make a funky, fun and easy-to-prepare meal for your guests! On the menu: Mustard Mascarpone Bruschetta; Roasted Beet and Arugula Salad with Horseradish Cream; Santa Barbara-inspired Cod Fish Tacos served over Citrus-infused Risotto; and Champagne Jelly with Grand Marnier-infused cream.

 

TUESDAY, AUGUST 12 | 7:00 - 9:00 PM
BEAT THE HEAT - $60
Chef and culinary instructor Paul Mattina of Georgetown's Mattina's Cucina demonstrates how to beat the heat with guest-friendly dishes that are easy to prepare, tasty and, most of all, don't require a lot of "slaving over a hot stove." On the menu: Gazpacho; Chilled Melon Soup; Salad of Spinach, Mint, Arugula, Berries and Brie; and Strawberry Shortcake.

 

THURSDAY, AUGUST 14 | 7:00 - 9:00 PM
YOU'RE INVITED - $60
Chef Tony Andrady knows that preparing delicious seasonal meals for your guests doesn't have to be difficult, so he has created a number of recipes that you can prepare and serve all summer long. On the menu: Summer Corn and Double Tomato Salad with Ceviche-style cured Scallop; Wasabi-crusted Gulf Shrimp with Asian 'Slaw and Ginger-Peanut Vinaigrette; and Lemon-Ricotta Cheese Tart with Blueberry Ginger Compote.

 

SATURDAY, AUGUST 16 | 10:30 AM - 12:30 PM
TASTES OF THE WATERSIDE (INN) - $60
Executive Chef Adrian Rusyn of the Breakwater Restaurant, at Port Credit's Waterside Inn, presents a mouthwatering summer entertaining menu using premium ingredients and seasonal produce. On the menu: Sweet Pea Soup with Ricotta and White Chocolate; Nova Scotia Lobster with Carrot Sauce, Fava Beans and Mushrooms; and Raspberry Crème Brûlée.

 

TUESDAY, AUGUST 19 | 7:00 - 9:00 PM
SUMMER SPECTACULAR - $60
Chef Rachel Johnstone of Rachel's Catering prepares a seasonal meal designed to stimulate your senses and have guests asking for more. On the menu: Shrimp and Avocado Salad; Tequila-lime Pepper Chicken served with Red Pepper and Feta Asparagus and Rice Pilaf; and Grilled Angel Food Cake with Grand Marnier Strawberries.

 

THURSDAY, AUGUST 21 | 7:00 - 9:00 PM
FROM THE NIAGARA ORCHARDS - $60
Executive Chef Marc Lyons of Niagaraon- the-Lake's Queen's Landing knows that premium, fresh ingredients speak for themselves in the creation of wonderful foods. On the menu: Sugar Plum Gazpacho with Lavender Crème Fraîche; Roasted Peach with Riesling-cured Trout; and Applebrined Pork Loin served with Saffron Cauliflower Purée and Cider Pan Jus.

 

TUESDAY, AUGUST 26 | 7:00 - 9:00 PM
LINGERING SUMMER MEMORIES - $60
Executive Chef Chris Smythe of Escabeche at Niagara-on-the-Lake's Prince of Wales Hotel celebrates the lingering days of summer and welcomes fall with this memorable meal designed to help you to continue your enjoyment of the season. On the menu: Quiet Acres' Field Tomato Gnocchi with Fire-roasted Summer Vegetables and Shaved Black Truffles; Seared East Coast Diver Scallops with Wheat Berry Risotto and Chiogga Beet Chutney; and Ontario Apple and Cinnamon Beignet with Sweet and Salty Caramel Ice Cream.

 

SEPTEMBER


THURSDAY, SEPTEMBER 4 | 6:00 – 9:00 PM
EXQUISITE TASTES – $85 (Full-meal class)
Executive Chef Ray Taylor of 21 Club at Fallsview Casino Resort kicks off the fall series of cooking classes in style with an array of exquisite flavours to whet your appetite. On the menu: Pan-roasted Sea Scallops served with Fennel Purée, Double-smoked Bacon and Sherry Glaze; Squash Risotto with Sweet Pea Crème Fraîche and Shaved Truffle; Ontario Rack of Lamb with Parsnip Gratin and Mint Pesto; and Apple Trifle with Cider Granita and Doughnuts.


SATURDAY, SEPTEMBER 6 | 10:30 AM – 12:30 PM
A RUSTIC ITALIAN FEAST – $60
Corporate Executive Chef William Wallace shows you how make your next get-together a breeze with this Italian-inspired feast. On the menu: Antipasto Misto; Handmade Tagliolini with Fresh Mixed Seafood and White Wine Lemon Sauce; Grilled Lamb Chops Fresca with Tomato and Grilled Root Vegetables; and Tiramisu.


MONDAY, SEPTEMBER 8 | 6:00 – 9:00 PM
DUELLING CHEFS: “HE SAID, HE SAID” – $85 (Full-meal class)
Fun never tasted so good! Executive Chef Andrew McLeod and Sous-Chef James Bourdeau of Burlington’s Spencer’s at the Waterfront  present an evening full of great food, good-natured competition and a lot of fun as they compete for your taste buds. You’ll be the winner in this light-hearted competition as you sample the wonderful seasonally-inspired foods created by the chefs!


TUESDAY, SEPTEMBER 9 | 7:00 – 9:00 PM
ADVENTURES THROUGH GREECE – $60
Chef and culinary instructor Jessica Tennier showcases Greek-inspired cuisine in a variety of outstanding dishes. On the menu: Spanokapita; Chicken Souvlaki served with Homemade Tzatziki and Saffron Vegetable Rice; and Baklava.


THURSDAY, SEPTEMBER 11 | 7:00 – 9:00 PM
HARVEST DINING WITH ONTARIO WINES – $60
Chef Sarah Nguyen of Sarah’s Kitchen prepares warm, satisfying and delicious dishes incorporating Ontario wines. On the menu: Cremini Mushroom Leek Soup garnished with Aged White Cheddar Cheese; Stuffed Flank Steak Roast with Blanched Swiss Chard , Avocado Salad and Balsamic Vinegar Garlic Dressing; Stewed Veal with Mashed Sweet Potato; and Crust-less Fruit Tart with Ice Wine Drizzle.


SATURDAY, SEPTEMBER 13 | 10:30 AM – 1:00 PM
HANDS-ON GNOCCHI – $75 (Hands-on class)
Chef Donna Miller returns to her Italian roots and teaches you how to make a variety of flavoured gnocchi in this unique hands-on experience. On the menu: Pizza Bread; Gnocchi variations with Cheese, Meat and Pumpkin; Simple Tomato Sauce with variations including Rosé, Veal and Mushroom; and Ice Cream with Cooked Fruit.


TUESDAY, SEPTEMBER 16 | 7:00 – 9:00 PM
CLASSIC ITALIAN FAMILY FAVOURITES – $60
Chef John Scarchilli prides himself on his ability to create food that’s not only delicious and fun to eat, but quite simple to prepare and serve when entertaining. On the menu: Antipasto; Bruschetta; Chicken Parmigiana; Rigatoni and Zucchini; and Tartuffo Ice Cream.


THURSDAY, SEPTEMBER 18 | 7:00 – 9:00 PM
A GUIDE TO GLUTEN-FREE BAKING – $60
Chef, culinary instructor and cookbook author Nettie Cronish presents a menu designed for those gluten-intolerant friends and family members in your life. Learn about cooking techniques and ingredients that will make your glutenfree entertaining a breeze. On the menu: Apricot Lentil Soup; Lime Quinoa Salad; Curried Tofu in Almond Nut Butter Sauce; and Oatmeal Chocolate Chip Cookies.


TUESDAY, SEPTEMBER 23 | 7:00 – 9:00 PM
NEW TWISTS ON CLASSIC FALL FLAVOURS – $60
Executive Chef Carl Dahl, of Ristorante Julia and Ritorno, Oakville, reveals new and delicious ways to combine traditional fall fare. On the menu: Carrot and Boniato (sweet potato) Soup with Lime Pepper Croutons; Beer-braised Short Ribs with Harvest Vegetable Sauté; and Apple Crumble-stuffed Pastry with Crème Anglaise.


THURSDAY, SEPTEMBER 25 | 6:30 – 9:00 PM
BASIC KNIFE SKILLS – $145 (Hands-on class)
Chef Tony Andrady teaches safe and efficient techniques for slicing, dicing and chopping with a range of recipes perfect for using your new skills. Plus, each registrant will also receive a complimentary paring knife, chef’s knife and honing steel (retail value: $165) courtesy of Wüsthof-Trident’s Gourmet Series. On the menu: Mushroom and Barley Soup with Garlic-Cheesy Foccacia Bread; Pan-Roasted Pork Tenderloin on a bed of Julienne Vegetables; and Fresh Fruit Salad. Please note: Ticket price covers attendance to the class only. Registrants will be asked to sign a safety waiver and wear close-toed shoes. Registrant must attend the class to receive the knife set. See our cancellation policy.


SATURDAY, SEPTEMBER 27 | 10:30 AM – 12:30 PM
RETRO COMFORT FOODS – $60
Chef Andy McKinney prepares the delicious comfort foods of your childhood with an upscale, modern approach. On the menu: Brie and Lobster Mac ’n’ Cheese; Cottage Pie; Tuna Casserole; and “best ever” Chocolate Pudding.


MONDAY, SEPTEMBER 29 | 7:00 – 9:00 PM
A CULINARY ADVENTURE TO PARADISO – $60
Executive Chef Adam MacKay of Burlington’s Paradiso Restaurant will teach you how to make an easy-to-prepare, Mediterranean-inspired meal to treat family and friends. On the menu: Spiced Sweet Potato and Pumpkin Soup with Toasted Pumpkin Seed and Maple Crème Fraîche; Braised Beef Cheek Gnocchi with Demi Glace Cream Sauce and Truffled Pecorino Crust; and Butternut Squash and Apple Tart with Rolled Oat Crumble and Cinnamon Anglaise Sauce.


TUESDAY, SEPTEMBER 30 | 7:00 – 9:00 PM
30-MINUTE FAMILY MEALS – $60
Delicious and nutritious has never been so fast and easy! Chef, cookbook author and culinary instructor Emily Richards presents an array of foods that can be incorporated or served on their own on those occasions where time is of the essence. On the menu: Veal Tacos with Avocado Tomato Sauce; Lazy Skillet Cabbage Roll Dinner; Roasted Sweet Potato and Pepper Quinoa Salad; Chorizo and Cauliflower Gnocchi; and Spiced Salmon Sticks.

 

OCTOBER


THURSDAY, OCTOBER 2 | 7:00 – 9:00 PM
SENSATIONAL FALL DINNER – $60
Executive Chef Ken Hodgins of Envers of Morriston shows how easy it is to entertain with this sensational fall meal. On the menu: Mushroom and Caramelized Onion Tart with Goat’s Cheese and Basil; Gnocchi with Bacon, Brussel Sprout Leaves, Caramelized Parsnips and Parmesan; and Pudding Chômeur with Roasted Pumpkin and Pecan Compote.


SATURDAY, OCTOBER 4 | 10:30 AM – 12:30 PM
ITALIAN-INSPIRED THANKSGIVING ENTERTAINING – $60
Chef Paola Faiella of Two Wooden Spoons Catering demonstrates a colourful and flavourful Italian-inspired fall menu, perfect for entertaining. On the menu: Farro Soup with Basil and Ricotta Salata; Roasted Leg of Lamb with Artichokes and Potato Croquettes; and Gelato and Savoiardi Biscuits.


TUESDAY, OCTOBER 7 | 7:00 – 9:00 PM
MADE FALL FRESH! – $60
Executive Chef Mitch Lamb of Burlington’s Stone House Restaurant and Vineland’s Lake House Restaurant believes that the best food is made from premium, fresh ingredients. On the menu: Waldorf Salad; Beer-braised Short Ribs with Truffled Turnip Purée and Dried Cherry Jus; and Caramelized Pecan and Sweet Potato Pie.


THURSDAY, OCTOBER 9 | 7:00 – 9:00 PM
MODERN THANKSGIVING DINING – $60 (Featured Chef)
Chef Tony Andrady is sure to impress with this stylish entertaining menu featuring seasonal ingredients that celebrate local flavours. On the menu: Pumpkin and Blue Lump Crab Chowder; Organic Kale and Quinoa-roasted Butternut Squash Salad; Roasted Lamb Chops crusted with Sage and Pistachio Sausage on Autumn Succotash; and Chunky Apple Cake with Mascarpone Cheese Frosting. Plus, one lucky participant will receive a complimentary $100 value appetizer platter for 10 people.


TUESDAY, OCTOBER 14 | 7:00 – 9:00 PM
A TASTE OF WHISKEY – $60
Chef Nina Sharpe, of St. Catharine’s Wellington Court Restaurant, demonstrates an impressive line-up of recipes incorporating Bourbon into guest-pleasing dishes. On the menu: Deep-fried Oysters with Bourbon Mustard Sauce; Bourbon Cream Cheese Crostini; Bourbon Beef Tenderloin with Whiskey and Sweet Potatoes; and Apple Dumpling with Bourbon Caramel and Homemade Vanilla Bean Ice Cream.


THURSDAY, OCTOBER 16 | 7:00 – 9:00 PM
FROM THE BISTRO – $60
Executive Chef Brandon Ashby of Burlington’s West Plains Bistro (winner of the Taste of Burlington’s People’s Choice award) presents a Parisian-inspired menu designed to whet your appetite and impress family and friends. On the menu: Crostini with Pear Chutney and Blue Cheese; Pork Tenderloin Medallions with Calvados-Apple-Cranberry Butter Sauce served with Spiced Roasted Sweet Potato Purée and Roasted Brussel Sprouts; and Pecan and Sweet Potato Tarts with Caramel Rum Sauce.


FRIDAY, OCTOBER 17 | 7:00 – 9:00 PM
SIMPLY FRESH – $60
Freelance Chef Jim Comishen takes all the hard work out of menu planning as he prepares fresh homemade recipes that are sure to please the whole family. On the menu: Green Bean Caprese-Style Salad with Grape Tomatoes, Mini Bocconcini and Sweet Roasted Peppers; Tomato Basil Bisque with Fresh Cilantro and Asiago Cheese; and Rack of Lamb with Cracked- Peppercorn Crust and Olive Tapenade served with Greek-Style Couscous.


TUESDAY, OCTOBER 21 | 7:00 – 9:00 PM
THE ART OF BRUNCH – $60
Just in time for your “anytime” entertaining needs, Chef and culinary instructor Bruce Duff gives you a fresh take on some of the old brunch standbys. On the menu: Grilled Figs stuffed with Goat’s Cheese; Huevos Taco with Chorizo, Monterey Jack and Avocado Salsa; Eggs and Grilled Beef Tenderloin served with Fresh Asparagus and Béarnaise Sauce; and Sweet Orange- Pecan French Toast.


THURSDAY, OCTOBER 23 | 7:00 – 9:00 PM
GREAT GRILLING! – $60
“Gastrotainer” and TV personality Christian Pritchard fires up some great BBQ ideas, perfect for all year long! On the menu: Grilled Asparagus Salad; Tuscan-inspired Grilled Crostini with various seasonal flavours; Jerk Pork Burger with Cold Rice and Pea Salad; and Banana Splits with Appleton Rum Sauce.


SATURDAY, OCTOBER 25 | 10:30 AM – 12:30 PM
TASTY TAPAS TREATS – $60
Niagara College Chef and culinary instructor Osvaldo Avila knows that the holidays are all about getting together with good friends and family and socializing! Experience a plethora of tasty tidbits, including a selection of offerings that are gluten-free and/or vegetarian. On the menu: Crispy Fall Salad with Yuca Croutons; Butternut Squash Highball with Toasted Red Quinoa and Pristine Oil; Sugar Snap Pea Salad with Montforte Toscano Cheese and Lime and Mint Dressing; Mac ’n’ Cheese made with Atlantic Lobster and Upper Canada Niagara Gold Cheese; Draft Ale-brined Pork Lollipops on Sugar Cane; and much more.


MONDAY, OCTOBER 27 | 7:00 – 9:00 PM
OUTSTANDING ITALIAN – $60
Chef Julia Hanna of Oakville’s Ristorante Julia and Ritorno shares some of her favourite recipes for entertaining. On the menu: Pizza made with Fig Preserves, Herbed Olive Oil, Sliced Prunes, Prosciutto and Asiago; Blood Orange and Fennel Salad with Sicilian Olives, Toasted Red Walnuts and Shaved Romano; Veal Marsala with Cavolo Nero e Ceci (sautéed kale and chick peas); and Chocolate Cannoli.


TUESDAY, OCTOBER 28 | 6:00 – 9:00 PM
TASTE OF ONTARIO AUTUMN – $85 (Full-meal class)
Executive Chef Bryan Gibson of the Ancaster Mill prepares an elegant, fall-inspired meal that’s restaurant quality but can be made at home. On the menu: Cider-braised Squash and Lentil Salad with Brown Butter Vinaigrette and Feta Cheese; Jerusalem Artichoke Soup; Braised Beef Short Ribs with Parsnip and Yukon Gold Purée and Beet and Horseradish Relish; and Fall Apple and Pear Tart with Crisp Puff Pastry and Caramel.


THURSDAY, OCTOBER 30 | 6:00 – 9:00 PM
“A” FOR AVOCADO – $85 (Full-meal class)
Food expert and culinary instructor Suzy Cui will teach you how to make amazing dishes with this one-of-a-kind superfood that’s pumped full of protein, vitamins and minerals! On the menu: Creamy Ginger Avocado Soup with Minced Pork; Deep- Fried Wontons with Cream Cheese and Avocado; Mango Avocado Salad; Avocado Chicken with Garlic Sauce and Coconut Brown Rice; Avocado Mango Smoothie; and more.

 

NOVEMBER


SATURDAY, NOVEMBER 1 | 10:30 AM – 12:30 PM
HOLIDAY HOSTING – $60
With holiday hosting in mind, Chef Andy McKinney of Whisk Management demonstrates a menu based on seasonality, creativity and, above all, quality. On the menu: Leek and Potato Soup; Roasted Pork Loin with Scalloped Potatoes and Carrots roasted with Shallots, Maple and Sambal Olek; and White Chocolate and Cherry Bread Pudding.


TUESDAY, NOVEMBER 4 | 7:00 – 9:00 PM
ENTERTAIN WITH PANACHE – $60
Chef/partner Sean Aktins of Streetsville’s Saucy and Brickhouse Pizza Co. whips up an assortment of recipes designed to please. On the menu: Roasted Butternut Squash Salad with Prosciutto, Feta and Balsamic Reduction; Stuffed Herb-crusted Pork Loin filled with Caramelized Onions, White Cheddar and Mushrooms and served with Potato Purée and Steamed Vegetables; and White Chocolate Skor Brownie.


THURSDAY, NOVEMBER 6 | 7:00 – 9:00 PM
ROCKIN’ MOROCCAN – $60
Chef and food writer Therese De Grace showcases her experience and knowledge of Moroccan-inspired foods with a refreshing hit of flavour. On the menu: Harira Soup with Merguez Sausage; Fattoush Salad with Harissa-roasted Prawns; Moroccan Brick Chicken with Minted Yogurt, Olives, Preserved Lemon and Apricot Scented Couscous; and Phyllo Cigars with Date and Pomegranate Filling served with Cinnamon Custard and Rosewater-scented Oranges.


SATURDAY, NOVEMBER 8 | 10:30 AM – 12:30 PM
THAI’RIFFIC – $60
Chef William Wallace presents authentic Thai foods that are not only mouthwatering but also easy to prepare and sure to elevate your entertaining repertoire to new heights. On the menu: Fresh Spring Rolls with Quinoa; Spicy Coconut Milk Soup; Pad Thai; and Mango Rice Pudding.


MONDAY, NOVEMBER 10 | 7:00 – 9:00 PM
HOLIDAY APPETIZERS –$60
Chef and culinary instructor Jessica Tennier shares her expertise and introduces you to a class devoted to the little edibles we all love to savour. On the menu: Mini Frittatas; Thai Chicken Meatballs; Scallop Ceviche in a Cucumber Cup; Mexican Bites; Stuffed Mushrooms; Pear and Blue Cheese wrapped in Prosciutto; and Twice-Stuffed Mini Potatoes.


THURSDAY, NOVEMBER 13 | 7:00 – 9:00 PM
DINNER AT MY HOUSE – $60
Executive Chef Adrian Rusyn of the award-winning Breakwater Restaurant at Port Credit’s Waterside Inn shares some of his favourite go-to dishes for entertaining. On the menu: Potato and Leek Soup garnished with Leek Ash, Sour Cream and Chives; Braised Lamb Shoulder with Mashed Potatoes, Grated Horseradish, Caramelized Onions and Lamb Jus; and “The Cookie” (freshly baked chocolate chip cookie served with crème anglaise, gold flakes and vanilla ice cream).


FRIDAY, NOVEMBER 14 | 6:30 – 9:00 PM
HANDS-ON PLATING FOR THE HOLIDAYS – $100 (Hands-on class)
Just in time for all your festive gatherings! Executive Chef Tony Andrady will show you how to turn your favourite celebratory meal into a restaurant-worthy presentation and wow your guests at your next gathering. Plating and presentation provide the all-important first impression and set the stage for the sensory experience of enjoying a fabulous meal! Registrants will receive a presentation kit and the other class tools required (retail value: $25). Please note: Ticket price covers attendance to the class only. Registrants will be asked to sign a safety waiver and wear close-toed shoes. Registrant must attend the class to receive the knife set. See our cancellation policy.


TUESDAY, NOVEMBER 18 | 7:00 – 9:00 PM
SMALL PLATES, BIG FLAVOURS! – $60
Chef, cookbook author, and culinary instructor Emily Richards cooks up some small bites, which provide big punches of flavour and are perfect for entertaining. On the menu: Smoked Paprika and Lime Shrimp; Citrus Crab Salad; Mushroom Tenderloin Bites; Garlic Bread and Chorizo; and Olive and Cheese Empanadas.


THURSDAY, NOVEMBER 20 | 7:00 – 9:00 PM
CHEESECAKE 101 – $60
Chef and cookbook author Sabrina Falone showcases the versatility and wow-factor of these cheese-based crowd-pleasers! On the menu: Aged White Cheddar Cheesecake with Bacon Jam and Oven-roasted Tomatoes (to serve as an appetizer or as part of a cheese board); White Chocolate Raspberry Cheesecake Bars; Chocolate Pecan Cheesecake Bites with Caramel Sauce; Candy Cane Cheesecake Brownies; and Egg Nog Cheesecake.


SATURDAY, NOVEMBER 22 | 10:30 AM – 12:30 PM
A CELEBRATION TO REMEMBER – $60
Executive Chef Chris Smythe, of Escabeche at Niagara-on-the-Lake’s Prince of Wales Hotel, shares his cooking tips and techniques to make entertaining a breeze. On the menu: Victory Farm’s Lettuce Hearts with Sun-dried Cherries, Toasted Pumpkin Seeds, Tiger Blue Cheese and Avocado Oil Vinaigrette; Cabernet-braised Beef Short Ribs served with Thyme-creamed Potatoes and Roast Heirloom Carrots; and Dark Chocolate Tart with Preserved Berry Compote.


MONDAY, NOVEMBER 24 | 6:00 – 9:00 PM
CHOCOLATE, CHOCOLATE, CHOCOLATE – $85 (Full-meal class)
Nothing evokes thoughts of luxury, decadence and richness in foods like chocolate! Executive Chef Mitch Lamb, of Burlington’s Stone House Restaurant and Vineland’s Lake House Restaurant, incorporates chocolate in every course. On the menu: Pan-seared Sea Scallop with White Chocolate Hollandaise, Pomegranate Molasses and Fennel Pollen; Mexican Chocolate Soup with Dried Fruits and Chilies; Venison Strip Loin with Black Currant and 80% Dark Chocolate Jus served with White Chocolate Ricotta Gnocchi; and Phyllo-wrapped Brie with Milk Chocolate, Pecans and Blood Orange Marmalade.


TUESDAY, NOVEMBER 25 | 7:00 – 9:00 PM
LET’S THROW A COCKTAIL PARTY! – $60
Chef, cookbook author and culinary instructor Daphna Rabinovitch shows you how elegant and delicious foods can be baked in a flash. On the menu: Rosemary and Pine Nut Shortbread; Savoury Rugelach; Triple Cheese Straws; and Goat’s Cheese and Smoked Salmon in Phyllo.


Full-meal Classes feature full portions of the recipes prepared.

We reserve the right to cancel or postpone classes (in which case, participants will be notified and fully reimbursed or offered a credit). A refund or transfer is available up to five days before class(es) begin. No refunds or transfers for missed class(es).

To register and purchase your tickets please visit the Customer Service Desk at the desired location. Please contact the participating store for details. Spaces are limited so book your place soon. Participants must be 19 years of age or older.

To ensure the safety of your learning environment please inform us of any food allergies you may have.


AUGUST

 

THURSDAY, AUGUST 7 | 6:30 - 8:30 PM
JOSE HADAD'S MEXICAN ADVENTURE - $60
Chef Jose Hadad, co-owner of Frida Restaurant, Toronto, and founder of Mad Mexican, a local company that has revolutionized artisan salsas and nachos, takes you on a Mexican adventure showcasing the very best of his native cuisine. On the menu: Ceviche Estilo Acapulco (Acapulco-style ceviche); Baja Tacos de Pescado y Cameron (Baja fish and shrimp tacos); and Pastel Tres Leches con Fresa y Zarzmora (traditional milk cakes with strawberries and blueberries).

TUESDAY, AUGUST 12 | 6:30 - 8:30 PM
FOOD & DRINKMAGAZINE: GLOBAL PIZZA - $60
Chef, writer, food stylist and recipe developer Signe Langford brings FOOD & DRINK to life as she demonstrates her "Global Pizza" article. You'll learn how to add international flavours to three pizzas, each paired perfectly with matching beers. On the menu: Prosciutto and Fig topped Cecina; Lamb and Halloumi Pizza; and Butter Chicken Pizza.

TUESDAY, AUGUST 19 | 6:30 - 8:30 PM
SUMMER SWEETS WITH NADÈGE - $60
Executive Chef Nadège Nourian, owner of Nadège Patisserie, Toronto, prepares exquisitely modern and decadent French desserts. On the menu: Olive Oil Madeleines; Fresh Berry Pavlova; and Blueberry and Vanilla Choux.

 

SEPTEMBER


TUESDAY, SEPTEMBER 9 | 6:30 - 8:30 PM
PLAYA CABANA: HEALTHY AND WHOLESOME MEXICAN - $60
Executive Chef Dave Sidhu of Playa Cabana, Toronto, demonstrates how to bring the flavours of Mexico into your own home using the freshest and most local ingredients to create an authentic autumn feast. On the menu: Fresh Guacamole; Chicken Mole; and Churros.


TUESDAY, SEPTEMBER 16 | 6:30 - 8:30 PM
EMILY RICHARDS’ SUPPERTIME SURVIVAL - $60
Chef and cookbook author Emily Richards showcases meals that are fast and full of flavour to get you through the week. On the menu: Sweet Potato Mac ’n’ Cheese; Spiced Salmon Sticks with Roasted Sweet Potato and Pepper Quinoa; Slow Cooker Lasagna; and Mango Coconut Tilapia with Ginger Basmati Rice.


TUESDAY, SEPTEMBER 23 | 6:30 - 8:30 PM
DAILY APPLE’S ONTARIO TABLE - $60
The chefs from Daily Apple, Toronto, showcase the best of seasonal Ontario produce with a menu focused on the freshest fall flavours. On the menu: Ontario Wedding Soup with White Beans, Swiss Chard and shaved Toscana; Glazed Brussels Sprout Salad with Fresh Candy Cane Beets and Warm Chèvre drizzled with Sweet Maple Vinaigrette; Oven-roasted Heirloom Tomato, Herbed Squash and Garlic Feta “Hero” Sandwiches; and Fresh Apple, Pear and Cranberry Crisp with Creamy Caramel Sauce.


TUESDAY, SEPTEMBER 30 | 6:30 - 8:30 PM
MATTHEW KENNEDY’S AUTUMN COMFORTS - $60
Chef Matthew Kennedy prepares a comforting autumn menu with entertaining-friendly recipes you’ll make over and over again. On the menu: Fried Green Tomatoes with Field Arugula, Cured Cherry Tomatoes, Marinated Olives, Tuscano Cheese and Vin Cotto (Italian condiment); Braised Ontario Beef Short Ribs with Roasted Acorn Squash; Yukon Gold Galette with Sautéed Kale and Natural Reduction; and Apple Cinnamon Beignets with Dulce de Leche.

 

OCTOBER


TUESDAY, OCTOBER 7 | 6:30 - 8:30 PM
JEFFREY MARSHALL: FLAVOURS OF PORTUGAL - $60
Executive Chef Jeffrey Marshall of George Weston Limited focuses on the rich, bold flavours of traditional Portuguese cuisine. On the menu: Caldo Verde (kale soup with chorizo sausage); Dry-Rub Piri Piri Roast Pork Tenderloin with Smashed Potatoes and Rice; and Molotov (fluffy meringue with caramel and crème Anglaise).


THURSDAY, OCTOBER 16 | 6:00 - 9:00 PM
HARVEST ENTERTAINING DINNER FROM DELICIOUS DISH - $85 (Full-meal class)
Chef/instructor Carolyn Cohen, owner of Delicious Dish Cooking School, Toronto, shares her tips and tricks on how to make entertaining easier with flavour-packed seasonal dishes. On the menu: Squash and Pear Soup; Porcini-rubbed Chicken with Leek and White Wine Pan Sauce; Black Kale, Yellow Beet and Red Quinoa Salad; Fall Harvest Salad with Tahini Date Syrup Vinaigrette; and Apple-Pear Galette.


TUESDAY, OCTOBER 21 | 6:30 - 8:30 PM
FANTASTIC FOOD AND TALES FROM THE SILK ROUTE - $60
Cookbook authors and food historians Smita and Sanjeev Chandra present a fascinating journey along the famous Silk Route. On the menu: Hakka Pan-fried Momos (dumplings) stuffed with Chicken, Lamb and Herbs from China and served with a Spicy Fresh Tomato Chutney from Afghanistan; Oven-roasted Spiced Chicken stewed with Tomatoes and Chick Peas from Pakistan and served with Saffron Rice; Masala Paneer Tikka (grilled chunks of cottage cheese in creamy tomato gravy) with Sautéed Onions, Peppers and Tomatoes from India; and Persian- Style Baklava.


TUESDAY, OCTOBER 28 | 6:30 - 8:30 PM
TERRONI: TRADITIONAL ITALIAN HARVEST - $60
Executive Chef Giovanna Alonzi of Terroni Restaurant, Toronto, indulges us with premium ingredients, simple techniques and spectacular seasonal Italian dishes. On the menu: Zuppa di Funghi e Ceci (porcini-chick pea soup); Stinco d’Agnello All’uva (braised lamb shank with Muscat grapes, pine nuts, polenta and dandelion); and Nutella Soufflé.

 

NOVEMBER


TUESDAY, NOVEMBER 4 | 6:30 - 8:30 PM
BRINGING HOME THE BACON - $60
Chef Sean Vodden of Trevor Kitchen and Bar, Toronto, celebrates bacon showcasing various types - Streaky, Peameal and Buckboard - and incorporating them into succulent dishes. On the menu: Fresh Pork Rinds; “Pig Shots” (sausage wrapped in Buckboard bacon filled with cream cheese and served with mixed baby greens); BLT with Roasted Peameal, Arugula, Heirloom Tomatoes, Caramelized Onions and Truffle Aioli served with Yukon Gold BBQ Chips; and Maple Bacon Doughnuts with Bourbon Crème Anglaise.


WEDNESDAY, NOVEMBER 5 | 12:00 - 2:30 PM
HANDS-ON MODERN THAI FLAVOURS - $75 (Hands-on class)
Chef Brenda Kwong Hing combines favourite Thai flavours in unique and enticing ways. On the menu: Lemongrass Chicken Larb (minced meat) in Crisp Lettuce; Noodles in Spicy Broth with Spicy Pork Garnish; and Grilled Salmon with Kaffir Lime Sauce and Spicy Mint Noodles.


THURSDAY, NOVEMBER 6 | 6:30 - 8:30 PM
UNIQUE NOODLES WITH PASTA TAVOLA - $60
The Pasta Ladies Paula and Victoria, owners and driving forces behind Pasta Tavola in Prince Edward and Hastings County, bring their Nona’s recipes and techniques to Toronto for an exciting evening of pasta delights. On the menu: Crispy Fried Ravioli Bites and Dipping Sauces; Pasta Tavola Caesar (romaine lettuce and Haanover View Farms’ Smoked eco-pork Bacon) and Spaghetti Frites; Marinated Sausage, Rapini and Shiitake Cannelloni with Artisanal, Wine-infused Sausages and Prince Edward County Mushrooms; and Torta Ricciolina (Northern Italian sweet pasta tart with almonds, cocoa and candied fruit).


THURSDAY, NOVEMBER 13 | 6:00 - 8:30 PM
HANDS-ON HOLIDAY TREATS - $75 (Hands-on class)
Pastry Chef Paula Bambrick shows you how to prepare an assortment of delectable holiday treats you can take home for family and friends. On the menu: Classic Shortbread; Toffee Pecan Drops; Brown Sugar Shortbread; Cranberry Pistachio Cookies; Cappuccino Shortbread; Swedish Almond Fingers; Ginger Lime White Chocolate Truffles; Chocolate-drizzled Caramel Popcorn; Chocolate Haystacks; Spiced Mixed Nuts; Cheese “Truffles;” and Fig and Walnut Tapenade.


TUESDAY, NOVEMBER 18 | 6:00 - 9:00 PM
TONY ANDRADY’S SEASONAL ENTERTAINING MENU - $85 (Full-meal class/Featured chef)
Chef Tony Andrady is sure to impress with this stylish entertaining menu featuring seasonal ingredients that celebrate local flavours. On the menu: Pumpkin and Blue Lump Crab Chowder; Organic Kale and Quinoa-roasted Butternut Squash Salad; Roasted Lamb Chops crusted with Sage and Pistachio Sausage on Autumn Succotash; and Chunky Apple Cake with Mascarpone Cheese Frosting. Plus, one lucky participant will receive a $100 gift certificate for an appetizer platter for 10 people (retail value: $100).


TUESDAY, NOVEMBER 25 | 6:30 - 8:30 PM
MOROCCAN HOLIDAY DINNER WITH THE SULTAN’S TENT - $60
Executive Chef Lahcen Chaboun of The Sultan’s Tent, Toronto, shows you how to bring the exotic flavours and techniques of Moroccan cuisine into your own home using the best quality ingredients to create an authentic, celebratory feast. On the menu: Mini Bastilla filled with Butternut Squash; Whole Roast Chicken stuffed with Moroccan Seffa (vermicelli) and roasted with Green Olives in Preserved Lemon Sauce; and Traditional Moroccan Orange Sponge Cake with Moroccan Coffee.


Full-meal Classes feature full portions of the recipes prepared.

We reserve the right to cancel or postpone classes (in which case, participants will be notified and fully reimbursed or offered a credit). A refund or transfer is available up to five days before class(es) begin. No refunds or transfers for missed class(es).

Western Ontario

To register and purchase your tickets please visit the Customer Service Desk at the desired location. Please contact the participating store for details. Spaces are limited so book your place soon. Participants must be 19 years of age or older.

To ensure the safety of your learning environment please inform us of any food allergies you may have.


AUGUST

 

THURSDAY, AUGUST 7 | 6:30 - 8:30 PM
RICE IS NICE! - $60
Chef Joe Ciliberto of La Guardia Italian Pizzeria tempts your palate with an assortment of rice dishes that showcase just how versatile and delicious rice can be. On the menu: Arancini (rice balls stuffed with cheese and peas); Sautéed Shrimp Provençal served over a Wild Rice Blend; Lemon and Rice Soup; and Classic Rice Pudding.

TUESDAY, AUGUST 12 | 6:30 - 8:30 PM
MAKE IT MEATLESS: GRILLING GONE VEGETARIAN - $60
Chef Henry Furtado shares some of his know-how and entertaining tips to demonstrate a mouthwatering selection of grilled meat-free dishes, perfect for vegetarian and non-vegetarian guests alike. On the menu: Grilled Tomato- Parmesan Salad; Grilled Eggplant Sausage and Peppers; and Grilled Fruit Kebab with Balsamic Reduction.

THURSDAY, AUGUST 14 | 6:00 - 9:00 PM
OUR FAVOURITE THINGS - $85
Chefs Helmut Markert and Pascal Tenthorey lead a fun, entertaining and informative class featuring some of their all-time, favourite summer dishes. On the menu: Seared Scallops and Dandelion Greens with Spiced Maple Vinaigrette; Mango and Cilantro Gazpacho; Grilled Pork Tenderloin with Charred Tomato-Jalapeño Salsa, Rice Pilaf and Seasonal Vegetables; and Flambéed Peach Mille Feuille with Hazelnut Semifreddo. Plus, one lucky registrant will go home with a gift certificate for a special-occasion cake and another with a Bozii gift certificate.
Full-meal class

TUESDAY, AUGUST 19 | 6:30 - 8:30 PM
ITALIAN-INSPIRED DELIGHTS - $60
Executive Chef, culinary instructor and cookbook author Domenico Casagrande Bei, a.k.a. Mimmo, of Koolini Italian Eatery shares a collection of favourite summer recipes that are easy to prepare, delicious and fun to eat! On the menu: Buffalo Mozzarella-roasted Tomato Lettuce Wraps with Cilantro Pesto Dip and Fava Bean Mousse; Braised Beef Short Ribs on a bed of Tagliolini with Eggplant in Vodka Sauce; and Chocolate Soufflé with Amaretto Sauce.

THURSDAY, AUGUST 21 | 6:30 - 8:30 PM
A TASTE OF THE TROPICS - $60
Culinary instructor Suzy Cui takes you on a remarkable culinary adventure as she shows you how tropical fruits can add abundant pizzazz to everyday foods. On the menu: Tempura Banana served with Sweet Chili Sauce; Shredded Papaya Salad with Rice Noodle; Coconut Chicken with Creamy Mushrooms and Three Peppers; Fried Thai Jasmine Rice with Barbecue Pork and Diced Pineapple; and Banana Rum Mango Smoothie.

THURSDAY, AUGUST 28 | 6:30 - 8:30 PM
SUMMER'S LINGERING BOUNTY - $60
Chef/co-owner Antonia Maceroni of La Zingara Trattoria celebrates summer's lingering bounty with a delicious, Italian-inspired crowd-pleasing meal. On the menu: Bruschetta a Tre Modi (three ways): with Ricotta Limone (lemon ricotta), Melanzane (eggplant) and Caprese (tomato and bocconcini); Farfale Verdura with Pesto, (bow tie pasta with vegetables, pesto and fresh mozzarella); Halibut al Erbe e Porri (halibut in fresh herb and leek sauce); and Panna Cotta con Frutta di Bosco (cooked cream with fresh berries).

 

SEPTEMBER


TUESDAY, SEPTEMBER 9 | 6:30 - 8:30 PM
SHORT ON TIME, BIG ON FLAVOUR - $60
Are you expecting last minute guests? Chef Justin Harb arrives just in time with a meal solution that’s fast, easy to prepare and delicious. On the menu: Bruschetta made with Tomato, Basil and Shaved Parmesan; Arugula Salad with Watermelon Vinaigrette; Wild Mushroom Risotto; and Tiramisu Trifle.


THURSDAY, SEPTEMBER 11 | 6:30 - 8:30 PM
THE PITMASTER PRESENTS - $60
Pitmaster Jules Mailloux from the Roast ’n’ Toast Competition BBQ Team of the Canadian Southern BBQ Association shares some of his favourite grilled foods that are fun to eat, crowd-pleasing and, most of all, delicious. On the menu: “Redneck” Eggs Benedict (waffle with peameal bacon, cheese and hollandaise sauce); Chicken Lollipops with Grilled Caesar Salad; and Grilled Doughnuts.


THURSDAY, SEPTEMBER 18 | 6:30 - 8:30 PM
FROM THE BISTRO - $60
Experience a taste of bistro cuisine Windsor-style as Chefs Cody Northgrave and Paul Sauve of Take Five Bistro present dishes designed to whet your appetite and impress family and friends. On the menu: Spinach, Cranberry and Almond Praline Salad with Goat’s Cheese Fritter and Red Wine Vinaigrette; Crisp Duck Breast with Fig Compote, Spinach and Caramelized Onion Couscous; and Apple Crisp with Cheddar Cheese Ice Cream.


TUESDAY, SEPTEMBER 23 | 6:30 - 8:30 PM
SAUSAGE-FEST - $60
Chef Henry Furtado demonstrates how to make easy sausage recipes featuring fresh, premium ingredients mixed with a lot of creativity. On the menu: Maple Sausage Patty; Chicken and Quinoa Sausage; Portuguese Chorizo Sausage; and Italian Sausage.


THURSDAY, SEPTEMBER 25 | 6:30 - 8:30 PM
THAI-INSPIRED ENTERTAINING - $60
Chef Lam Harb of Simply Thai Restaurant shows how easy it is to make authentic Thai recipes in your own kitchen. On the menu: Steamed Chicken Dumplings served with Spicy Soy Sauce; Thai-style Pho; Barbecued Chicken and Ribs served with Spicy Tomato and Sticky Rice; and Dragon Fruit Sorbet.


FRIDAY, SEPTEMBER 26 | 6:00 - 9:00 PM
TASTE OF ONTARIO AUTUMN - $85 (Full-meal class / Featured Chef)
Chef Joe Ciliberto of La Guardia Italian Cuisine & Pizzeria reveals the proper cooking techniques, the right ingredients and great presentation ideas for a traditional and elegant fall-inspired feast. On the menu: Yellow Bell Pepper and Almond Soup with Crema Fresca; Fresh Tagliatelle in Vodka Sauce; Seared Beef Tenderloin in Port Demi Glace Mushroom Sauce served with Garlic Mashed Potatoes and Seasonal Vegetables; and Chocolate Pot au Crème. Plus, one lucky registrant will receive a $50 gift card to La Guardia.

 

OCTOBER


THURSDAY, OCTOBER 2 | 6:30 - 8:30 PM
OKTOBERFEST - $60
Chef Helmut Markert of Bozii returns to his German roots to show you how to make-authentic cuisine indicative of the Oktoberfest celebration. On the menu: Bayrische Leberknödelsuppe (Bavarian liver dumpling soup with chives and root vegetables); Oktoberfest Platte (selection of duck, pork and sausages with red cabbage, sauerkraut, bread and potato dumplings); Obazda (Bavarian Camembert with buttered red onions and spices served with traditional lauchen bretzel); and Zwetschgendatschi (plum cake with vanilla sauce).


TUESDAY, OCTOBER 7 | 6:30 - 8:30 PM
SATISFYING SOUPS - $60
Nothing seems to chase away chills or satisfy hunger on a cool day like a warm, nutritious bowl of soup. Chef Henry Furtado demonstrates exactly how to make some of his favourite cool-weather comforts in this informative and entertaining class. On the menu: Smoky Bacon and Black Bean Soup; Chicken Soup; Caprese Tomato Soup; Chef Henry’s favourite Split Pea Soup; and more!


THURSDAY, OCTOBER 9 | 6:00 - 9:00 PM
DUELLING CHEFS: “PITMASTER VS. VEGGIE MASTER” - $85 (Full-meal class)
Fun never tasted so good! Chef Henry Furtado and Pitmaster Jules Mailloux present an evening full of great food, good-natured competition and a lot of fun as they compete for your taste buds. You’ll be the winner in this light-hearted competition as you sample wonderful seasonally inspired foods created by the chefs. Who will be victorious - the carnivore or the herbivore?


THURSDAY, OCTOBER 16 | 6:00 - 9:00 PM
SUSHI DRAGON ROLLS - $85 (Full-meal class / Hands-on class)
Back by popular demand, culinary instructor Suzy Cui showcases the art of sushi dragon rolls. In this exceptional class, get the inside scoop on making basic sushi rolls. On the menu: California Rolls; Summer Rolls; Tempura Shrimp; Red Dragon Rolls; Green Dragon Rolls; Simplified Miso Soup with Shiitake Mushrooms and Goji Berries; and Green Salad with Homemade Ginger Dressing.


FRIDAY, OCTOBER 17 | 6:30 - 8:30 PM
HERITAGE FOODS - $60
Culinary instructor Georgina Burns takes a culinary adventure back in time as she demonstrates authentic recipes dating back to pioneer life. On the menu: Welsh Rarebit; Three Sister Soup (a soup of corn, beans and squash which were staples of the pioneers); Braised Lamb Shank with Wild Chanterelles and Root Vegetables; and Apple-Cranberry Crisp.


THURSDAY, OCTOBER 23 | 6:30 - 8:30 PM
OUTSTANDING ITALIAN - $60 (Featured chef)
Chef Joe Ciliberto of La Guardia Italian Cuisine & Pizzeria shares some of his favourite recipes for entertaining. On the menu: Scallops in Basil Pesto Cream Sauce; Panzanella Salad; and Chicken Saltimbocca alla Romana (thinly sliced chicken with prosciutto and sage) served with Roast Fingerling Potatoes and Asparagus. Plus, one lucky registrant will receive a $50 gift card to La Guardia.


FRIDAY, OCTOBER 24 | 6:30 - 8:30 PM
HOSTING 101 - $60
Chef David Courtney demonstrates how to prepare entertaining-friendly dishes based on seasonality, creativity and, above all, quality. On the menu: Roasted Tomato Cream Soup with Mini Grilled Cheese Sandwich; Seared Chicken Breast with Chorizo Hash and Seasonal Vegetables; and Molten Chocolate Lava Cake with Raspberry Sorbet.


THURSDAY, OCTOBER 30 | 6:30 - 8:30 PM
ENTERTAINING WITH PANACHE: SAUCES OF THE WORLD - $60
Chef Pascal Tenthorey demystifies some of the myths surrounding sauces and shows how easy it is to create restaurant-worthy sauces in your own kitchen. On the menu: Grilled Lamb Chops with Cumberland Sauce Glaze; Tiger Prawn Leek Bundles served with Romesco Sauce; Veal Zurichoise, Rösti Potatoes and Seasonal Vegetables; and Asian Honey Cake with Green-Tea Ginger Drizzle.

 

NOVEMBER


THURSDAY, NOVEMBER 6 | 6:30 - 8:00 PM
SIMPLY FRESH - $60
Chefs Cody Northgrave and Paul Sauve of Take Five Bistro take all the hard work out of preparing fresh recipes that are sure to please friends and family, and will inspire you to be a star in your kitchen. On the menu: Caramelized Honey and Butternut Squash Soup with Salted Seeds and Cinnamon Crème Fraîche; Peppercorn-crusted Whole Strip Loin with Onion Jus, Yorkshire Pudding and Three-Cheese Potato Gratin; and Double-Layer Pumpkin-spiced Cheesecake with Warm Whisky Syrup.


FRIDAY, NOVEMBER 7 | 6:00 - 9:00 PM
A TASTE OF THE TROPICS - $85 (Full-meal class)
Culinary instructor Suzy Cui takes you on a remarkable culinary adventure as she shows you how tropical fruits add abundant pizzazz to the foods you already prepare. On the menu: Tempura Banana served with Sweet Chili Sauce; Diced Papaya-Mango Salad with Wild Rice; Stir- Fry Orange Chicken with Sliced Onions and Red Peppers; Coconut Chicken with Creamy Mushrooms and Three Peppers; Fried Thai Jasmine Rice with Honey Barbecued Pork and Chopped Pineapple; Asian Mango Cheesecake; Banana Rum and Mango Smoothie; and Mini Cheesecake with Fresh Mango.


SATURDAY, NOVEMBER 8 | 6:30 - 8:30 PM
“A” FOR AVOCADO - $60
Chef and culinary instructor Jennifer Hillis shows you how to make amazing dishes with this one-of-a-kind superfood that’s pumped full of protein, vitamins and minerals. On the menu: Orange, Avocado and Arugula Salad; Shrimp Tostadas with Avocado Crema; Chili-Lime Salmon with Avocado Salsa and Baked Avocado Fries; and Spicy Chocolate Avocado Cake with Decadent Frosting.


THURSDAY, NOVEMBER 13 | 6:30 - 8:30 PM
HAVE A BALL ENTERTAINING! - $60
Chef Justin Harb knows that the holiday season is filled with get-togethers and drop-ins so he wants you to get creative and not stress to impress with these fun, delicious and easy make-ahead recipes. On the menu: Melon Balls in Cold Watermelon Soup; Thai Chicken Balls with Sweet Chili Sauce; Cherry Tomato and Bocconcini Salad; and Veal Meatballs in Tomato Sauce.


TUESDAY, NOVEMBER 18 | 6:30 - 8:30 PM
HOLIDAY DINNER MADE EASY - $60
Chef Bianca Maria of Ciao Pasta Bar prides herself on her ability to create food that is not only delicious and fun to eat, but quite simple to prepare and serve when entertaining. On the menu: Cream-less Wild Mushroom and Thyme Soup; Ricotta-and Spinach-stuffed Cannelloni; Sausage-stuffed Beef Braciole with Roasted Garlic-mashed Potatoes; and Chocolate and Walnut Brownies with Brandy Butter Sauce.


THURSDAY, NOVEMBER 20 | 6:30 - 8:30 PM
HOLIDAY PARTY SMALL PLATES - $60
Chef and culinary instructor Jay Souilliere of Motor Burger knows that the best part of the holidays is getting together with good friends and family, and socializing! Experience a plethora of tasty tidbits to make entertaining a breeze. On the menu: Old School Festive Cheese Balls three ways: Caramelized Onion, Medjool Date and Gruyère Crostini; Duchess Potato Bites; Lamb Sliders; Coconut Shrimp; and No-Bake Nutella Cheesecake.


TUESDAY, NOVEMBER 25 | 6:30 - 8:30 PM
AN ITALIAN-INSPIRED CELEBRATION - $60
Chef/co-owner Antonia Maceroni of La Zingara Trattoria proves that fabulous foods, great company and a little pre-planning are the keys to entertaining success. On the menu: Carciofi al Forno (stuffed artichokes with bechamel); Ravioli alla Carbonara (ravioli with egg yolk and bacon served in a parmesan cream sauce); Prime Rib Roast with Roasted Potatoes and Root Vegetables; and Torrone Semifreddo.


THURSDAY, NOVEMBER 27 | 6:30 - 8:30 PM
THE YING AND YANG OF GREAT ENTERTAINING - $60
Chef Jennifer Hillis presents delicious, creative and, most of all, impressive dishes based on opposite flavourings to prove that opposites really do attract. On the menu: Hot and Sour Seafood Soup; Creamy Crab Dumplings with Apricot Jalapeño Jam; Balsamic-glazed Whitefish with Sweet and Spicy Mango-Orange Chutney; and Lime Butter Cake with Blackberry Compote and White Chocolate Mousse.


FRIDAY, NOVEMBER 28 | 6:00 - 8:30 PM
HANDS-ON PLATING FOR THE HOLIDAYS - $100 (Hands-on class)
Just in time for all your festive gatherings! Chefs Helmut Markert and Pascal Tenthorey will show you how to turn your favourite celebratory meal into a restaurant-worthy presentation and wow your guests at your next gathering. Plus, registrants will receive a complimentary presentation kit and the other required class tools (retail value: $25). Please note: Ticket price covers attendance to the class only. Registrants will be asked to sign a safety waiver and wear close-toed shoes. Registrant must attend the class to receive the knife set. See our cancellation policy.


Full-meal Classes feature full portions of the recipes prepared.

We reserve the right to cancel or postpone classes (in which case, participants will be notified and fully reimbursed or offered a credit). A refund or transfer is available up to five days before class(es) begin. No refunds or transfers for missed class(es).

Eastern Ontario

To register and purchase your tickets please visit the Customer Service Desk at the desired location. Please contact the participating store for details. Spaces are limited so book your place soon. Participants must be 19 years of age or older.

To ensure the safety of your learning environment please inform us of any food allergies you may have.


AUGUST

 

SATURDAY, AUGUST 2 | 10:30 AM - 12:30 PM
FANTASTIC LATIN LUNCH - $60
Chef and culinary instructor Jean Marc Baqué of cuisinestories.com shares his favourite Latin-influenced dishes on this fact-filled journey of deliciousness. On the menu: Peruvian Ceviche; Perfect Paella; and Chilled Cantaloupe Soup Flavoured with Muscat Wine.

 

WEDNESDAY, AUGUST 6 | 6:00 - 8:00 PM
MOLECULAR FLAIR - $60
Chef/instructor Andrew Skorzewski delivers unexpected variations on familiar flavours using modern molecular techniques. On the menu: Cucumber and Pita Salad with Tzatziki Spheres; Grilled Striploin with Texas Caviar and Cilantro Air; and Strawberries with Strawberry Foam and Powdered Hazelnut Oil.

 

WEDNESDAY, AUGUST 13 | 6:00 - 8:00 PM
SLOW ROLL THROUGH SUMMER - $60
Chef Phil Wood creates some of his favourite big-flavour dishes that are definitely summer crowd-pleasers. On the menu: Chilled Lebanese Cucumber Vichyssoise; Slow Smoked Pork Shoulder Lettuce Wraps; and Grand Marnier Chocolate Mousse.

 

SATURDAY, AUGUST 16 | 10:30 AM - 12:30 PM
WITH LOVE FROM LAURA - $60
Chef Laura Clarke Giberson combines passion and personality to produce happy, deeply flavourful dishes. On the menu: Goat's Cheese Soufflé; Roasted Beet Salad; Lamb and Spinach Curry; and Roasted Peaches with Raspberry Sauce

 

WEDNESDAY, AUGUST 20 | 6:00 - 8:00 PM
SAVVY SEAFOOD SUMMER - $60
Executive Chef Jeff Parlardg, owner of Lapointe's Seafood Grill and Westboro Fish Market, knows how to expertly combine flavours for perfect, tasty results. On the menu: Bacon-wrapped Chicken Tournedos with Worcestershire Glaze served with Spinach and Potato Salad; Blackened Tuna and Swordfish with Chanterelle Mushroom and Brandy Cream; and Wild Raspberry Crème Brûlée.

 

WEDNESDAY, AUGUST 27 | 6:00 - 8:00 PM
INDIA INTERPRETED - $60
Chef Andrew Skorzewski has travelled extensively throughout India and has always been fascinated by Indian food. Discover some of India's best flavours that you won't find on any restaurant menu. On the menu: Cold Dahl Soup with Prawns and Yogurt; Goan Coconut and Lamb Curry; and Poori (fried flatbread) with Pistachio and Cardamom Khir (classic Indian sweets).

 

SATURDAY, AUGUST 30 | 10:30 AM - 12:30 PM
THAILAND TO TIJUANA - $60
Chef Joe Juarez of El Camino combines his passion for Asian and Mexican foods in a spectacular end-of-summer showstopper using the best, freshest ingredients. On the menu: Green Papaya and Mango Salad with Tom Yum Vinaigrette topped with Crispy Shallots and Fresh Tortilla Crisps; Grilled Summer Root Vegetable Spaetzle topped with Savoury Summer Berry Chutney and Queso Fresco; and Chipotle and Wild Honey-glazed Mariposa Farm Duck Breast.

 

SEPTEMBER


WEDNESDAY, SEPTEMBER 3 | 6:00 - 8:00 PM
BUILDING ON FLAVOUR - $60
Chef Tim Barton, co-owner of 327 Winebar, has a wealth of experience at some of the country’s most well-respected hotels and restaurants. He uses that to prepare a range of dishes using dynamic flavour combinations. On the menu: Hoisin Duck Vermicelli Rice Rolls; Maple Chili Cumin-marinated Flank Steak with Seared Wood Mushrooms and Garlic-toasted Artisanal Bread; and Profiteroles in a variety of fun flavours.


SATURDAY, SEPTEMBER 6 | 10:30 AM - 12:30 PM
FABULOUS FUSION - $60 (Featured chef)
Chef Joe Juarez of El Camino combines ingredients and techniques from all over the world to produce his special brand of delicious fusion cuisine. On the menu: Crispy Skin Duck Legs with Apricot, Pasilla Chile and Wild Honey Sauce; Oaxaca Cheese and Herb-filled Zucchini Flowers with Maple Chipotle Dipping Sauce; and Sumac-rubbed Albacore Tuna Taco with Wasabi Aioli, Pickled Ginger and Crispy Asian Slaw. Plus, one lucky registrant will go home with an El Camino gift certificate.


WEDNESDAY, SEPTEMBER 10 | 6:00 - 8:00 PM
BACK EAST PARTY PLEASERS - $60
Chef Glen “Skip” Sansome of Petit Bill’s Bistro cooks up some of his childhood favourites in new and imaginative ways that embrace Maritime attitude and ingredients. On the menu: Salt Cod and Lobster Croquettes with East Coast Remoulade; Atlantic Salmon stuffed with Spinach and Goat’s Cheese, wrapped in Prosciutto, topped with Orange-scented Hollandaise and served with Sweet Potato Vegetable Hash; and Peanut Butter and Partridgeberry Jam Crème Brûlée.


SATURDAY, SEPTEMBER 13 | 10:30 AM - 1:00 PM
BASIC KNIFE SKILLS - $145 (Hands-on class)
Chef and culinary instructor Andrew Skorzewski teaches safe and efficient techniques for slicing, dicing and chopping fruits and vegetables with a range of recipes perfect for your new knife skills. In this class, each registrant will also receive a complimentary paring knife, chef’s knife and honing steel (retail value: $165) courtesy of Wüsthof-Trident’s Gourmet Series. On the menu: Warm New Potato Salad with Double-smoked Bacon and Grainy Mustard Vinaigrette; Chicken Mango Salad with Jicama and Roasted Jalapeño Lime Dressing; and Seasonal Fruit Salad with a Chiffonade of Mint and Citrus Jelly. Please note: Ticket price covers attendance to the class only. Registrants will be asked to sign a safety waiver and wear close-toed shoes. Registrant must attend the class to receive the knife set. See our cancellation policy.


WEDNESDAY, SEPTEMBER 17 | 6:00 - 8:00 PM
DEDICATED TO DELICIOUS - $60
Chef and caterer Justin Ryan Scott of Kudoscuisine believes in delivering consistently healthy and delicious food. Tonight, he’ll prepare his favourites. On the menu: Arugula Frisée Salad with Chipotle Goat’s Cheese, Pears, Walnuts, Calabrese Eggplant and Balsamic Vinaigrette; Risotto Antica with Organic Chicken, Asparagus, Heirloom Tomatoes, Saffron, Scallions and Parmesan Crisps; and Chocolate Avocado Mousse with Macerated Cognac Berries and Almonds.


WEDNESDAY, SEPTEMBER 24 | 6:00 - 8:00 PM
CAPTIVATING CONTEMPORARY CUISINE - $60
Sidedoor Contemporary Kitchen’s Executive Chef Jonathan Korecki, the 2nd place finalist in the 2014 Ottawa Gold Medal Plates, has a knack for squeezing maximum flavour out of his ingredients. On the menu: Korean-Style Fried Cauliflower Taco (KFC!) with Celery; Coconut-poached Halibut with Green Mango Chili; and Passion Fruit Custard with Dark Chocolate.


SATURDAY, SEPTEMBER 27 | 10:30 AM - 12:30 PM
DEEP-SEA FLAVOUR - $60
Chef Jeff Parlardg, owner of Westboro Fish Market and Lapointe’s Seafood Grill, has spent his career developing new and interesting seafood dishes, which have made his two Ottawa restaurants top picks for seafood lovers. On the menu: Lobster Thermidor with Shrimps and Scallops in Brandy Heavy Cream; Seared Tuna Sashimi with Wasabi and Caramelized Red Onions; and Chocolate Cherry Cheesecake Timbale.

 

OCTOBER


WEDNESDAY, OCTOBER 1 | 6:00 - 8:00 PM
CARIBBEAN DELIGHT - $60
Chef Carlton Melbourne, owner of Island Spice Inc., pours his love of the islands and his creativity into every dish he designs. On the menu: Tropical Salad of Avocado , Almonds, Jerk Chicken and Mango Tequila Salsa; Pork Tenderloin with Orange Chili Glaze and Baby Potatoes; and Banana Coconut Cheesecake with Rum Cream.


SATURDAY, OCTOBER 4 | 10:30 AM - 12:30 PM
AUTUMN INDOOR GRILLERY - $60
Chef Laura Clarke Giberson loves summer and barbecues, but won’t let the falling leaves dampen her enthusiasm for delicious grilled meals. On the menu: Roasted Garlic Crostini; Garlic Prawn Salad; East-meets-West Grilled Tenderloin; “Rossberger” Potatoes and Grilled Vegetables; and Fresh Fruit Pavlova.


WEDNESDAY, OCTOBER 8 | 6:00 - 8:00 PM
UNSUNG HEROES - $60
Chef Skorzewski demonstrates how to get the most from humble ingredients in this class dedicated to the unsung heroes of the kitchen. On the menu: Oxtail Soup with Parsnips, Celeriac and Wild Mushrooms; Grilled Chimichurri-marinated Hangar Steak with Warm Spiced Potato Salad and Wilted Greens; and Apple and Quince Tarte Tatin.


SATURDAY, OCTOBER 11 | 10:30 AM - 1:00 PM
ADVANCED KNIFE SKILLS - $160 (Hands-on class)
In this follow up to the Basic Knife Skills class, Chef and culinary instructor Andrew Skorzewski demonstrates sharpening techniques, as well as proper knife handling for butchering, filleting fish and deboning a chicken breast. Plus, each registrant in this class will also receive a complimentary boning knife, filleting knife and knife block (retail value: over $200) courtesy of Wüsthof-Trident. On the menu: Marinated Trout with a Composed Salad and Dill Cream; Pan-seared Chicken Breast with Garlic Olive Oil-mashed Potatoes and Grape-Tomato Confit; and Chocolate Chilli Terrine with Aged Rum-soaked Pineapple. Please note: Ticket price covers attendance to the class only. Registrants will be asked to sign a safety waiver and wear close-toed shoes. Registrant must attend the class to receive the knife set. See our cancellation policy.


WEDNESDAY, OCTOBER 15 | 6:00 - 8:00 PM
THE ART OF SEAFOOD - $60
Chef Jeff Parlardg, owner of Westboro Fish Market and Lapointe’s Seafood Grill, offers his tips and tricks on preparing consistently delicious seafood. On the menu: Smoked Trout and Egg Tart with Scallions and Red Peppers; Escargots with Mushrooms, Prosciutto and Heavy Cream on Garlic French Stick; and Bacon-wrapped Pink Sea Scallops with Worcestershire Garlic Glaze on Shredded Greens.


WEDNESDAY, OCTOBER 22 | 6:00 - 8:00 PM
PREMIUM PASTA PRIMER - $60
The Pasta Ladies Paula and Victoria, owners and driving forces behind Pasta Tavola in Prince Edward and Hastings County, bring their Nona’s recipes and techniques to Ottawa for an exciting evening of pasta delights. On the menu: Crispy Fried Ravioli Bites and Dipping Sauces; Pasta Tavola Caesar (romaine lettuce and Haanover View Farms’ Smoked Eco-Pork Bacon) with Spaghetti Frites; Marinated Sausage, Rapini and Shiitake Cannelloni with Artisanal, Wine-infused Sausages and Prince Edward County Mushrooms; and Torta Ricciolina (Northern Italian sweet pasta tart with almonds, cocoa and candied fruit).


SATURDAY, OCTOBER 25 | 10:30 AM - 12:30 PM
NO GUTS, NO GLORY - $60
Chef Andrew Skorzewski delves into the increasingly popular world of offal cookery with a delicious menu of underused proteins. On the menu: Sweetbreads with Brown Butter, Capers, Lemon and Butter Croutons; Calf’s Liver with Onions Caramelized in Cassis Vinegar and Homemade Bacon; and Chocolate Hazelnut Torte with Frangelico Sauce.


WEDNESDAY, OCTOBER 29 | 6:00 - 8:00 PM
PETIT BILL’S GOURMET COMFORT - $60
With coast-to-coast high-end cuisine experience, Sous-Chef Dan Carkner of Petit Bill’s Bistro takes comfort food up a notch with delicious variations on fan favourites. On the menu: Sautéed Gnocchi with Crisp Prosciutto and Sage; Gremolata-crusted Arctic Char with Goat’s Cheese Polenta; and Lemon Meringue Baked Alaska (white chocolate and hazelnut cookie with Limoncello gelato and caramelized meringue).

 

NOVEMBER


SATURDAY, NOVEMBER 1 | 10:30 AM - 12:30 PM
TURN UP THE HEAT - $60 (Featured chef)
Working in one of Ottawa’s hottest kitchens, Chef Joe Juarez of El Camino masterfully combines ingredients and fusion techniques with delicious results. On the menu: Ancho Spice-rubbed Mariposa Duck Breast with Maple Berry and Pasilla Chile Chutney; White Navy Bean Cassoulet with Root Vegetables and Double-Smoked Bacon Lardons; and Gambas Bravas (smoky shrimp). Plus, one lucky registrant will go home with an El Camino gift certificate.


WEDNESDAY, NOVEMBER 5 | 6:00 - 8:00 PM
CHEF’S WORLD TOUR II - $60
In this follow up to his popular Chef’s World Tour I class, Chef and instructor Andrew Skorzewski shares some of his favourite international-influenced dishes. On the menu: Broiled Miso-marinated Tuna with Jicama and Avocado Salsa; Tea-smoked Pork Tenderloin with Black Plum Preserves and Ginger-scented Wilted Asian Greens; and Apple and Black Cardamom Ice Cream with Almond Crisps.


SATURDAY, NOVEMBER 8 | 10:30 AM - 12:30 PM
BACK TO THE ROOTS - $60
Chef Jean Marc Baqué of Cuisinestories. com trained in France under some of the best chefs and is dedicated to delivering five-star cuisine to the dinner table. On the menu: Parsnip Cream with Granny Smith Apple and Celeriac Relish; Bison Steak with Grainy Mustard Sauce and Braised Salsify; and Mini Carrot Cakes with Carrot Confit and Orange Curd.


WEDNESDAY, NOVEMBER 12 | 6:00 - 8:00 PM
SAVOUR AUTUMN - $60
Chef and caterer Justin Ryan Scott of Kudoscuisine is known for producing consistently healthy gourmet cuisine. On the menu: Roasted Butternut Squash Chai Soup with Coconut, Maple and Oatmeal Praline; Snow Crab Curry with Mango, Sweet Potato, Heirloom Peppers, Pistachios and Basmati Rice Cooked in Darjeeling Tea; and Tropical Flambé with Spiced Papaya, Pineapple, Bananas and Cashews in Vanilla Rum Sauce.


SATURDAY, NOVEMBER 15 | 10:30 AM - 12:30 PM
TREE MEETS SEA - $60
Chef Jeff Parlardg, owner of Westboro Fish Market and Lapointe’s Seafood Grill, loves the ancient tradition of combining the food of the land with the food from the sea. On the menu: Teriyaki-glazed Atlantic Salmon with Orange and Grape Salsa; Pan-roasted Orange and Strawberry Salad with Grilled Calamari; and Pesto-infused Linguini with Seared Tuna and Caramelized Bermuda Onions.


WEDNESDAY, NOVEMBER 19 | 6:00 - 8:00 PM
LOBSTERMANIA - $60
Chef Jeff Parlardg, owner of Westboro Fish Market and Lapointe’s Seafood Grill, offers up a tribute to East Coast lobster tradition with a collection of his favourite dishes. On the menu: Authentic East Coast Lobster Roll; Nova Scotia Lobster Chowder; and Lobster Turnover with White Chocolate Lime Beurre Blanc.


SATURDAY, NOVEMBER 22 | 10:30 AM - 1:00 PM
PREMIUM KNIFE SKILLS - $260 (Hands-on class)
In the third installment of the knife skills series, Chef and instructor Andrew Skorzewski will show you how to use your new knife skills to create these outstanding dishes. Plus, each registrant in this class will also receive a complimentary Santoku knife, paring knife, peeling knife and wooden cutting board (retail value: over $400) courtesy of Wüsthof-Trident’s Classic Series. On the menu: Duo of Red Snapper and Salmon in Lemon Thymescented Broth with Vegetable Confetti; Mushroom and Manchego-stuffed Chicken Leg with Green Olive and Sage Salsa Verde and Roasted New Potatoes; and “Rubik’s Cube” of Seasonal Fruit, Vanilla Bean Sauce and Honey Candied Almonds. Please note: Ticket price covers attendance to the class only. Registrants will be asked to sign a safety waiver and wear close-toed shoes. Registrant must attend the class to receive the knife set. See our cancellation policy.


WEDNESDAY, NOVEMBER 26 | 6:00 - 8:00 PM
FINE COMFORT FOOD - $60
Chef Carlton Melbourne of Island Spiced Inc. captures the warm tropical breezes and fragrant spices of the Caribbean with his authentic spice mixes and quality dishes. On the menu: Roasted Pepper Coconut Bisque with Corn Crisps; Guinness-braised Beef Sirloin and Fingerling Potatoes; and Apple Spice Bread Pudding with Brandy Sauce.


SATURDAY, NOVEMBER 29 | 10:30 AM - 12:30 PM
HOORAY FOR CANAPÉS - $60
Just in time for the holiday entertaining season, Chef and instructor Phil Wood presents the ins and outs of making delicious canapés. On the menu: Grilled Beef Tenderloin Crostini with Roasted Garlic Aioli; Mango Lobster Salad Shooters; Mustard Ginger Shrimp Canapés; Truffle-scented Deviled Eggs and Caviar; and Pulled Pork and Asian Slaw Bites.


SATURDAY, NOVEMBER 29 | 4:00 - 6:00 PM
BAKED HOLIDAY CHEER - $60
Freelance Chef Kelsey Warnock takes the stress out of holiday baking with beautifully crafted, delicious baked goods that deliver impressive results with a minimum of fuss. On the menu: Walnut- and Maple-topped Baked Brie with Cranberry Compote; Gingerbread Eggnog Bread Pudding; Cookie Dough Truffles; Pecan Tarts; and Peppermint Shortbread Cookies.


Full-meal Classes feature full portions of the recipes prepared.

We reserve the right to cancel or postpone classes (in which case, participants will be notified and fully reimbursed or offered a credit). A refund or transfer is available up to five days before class(es) begin. No refunds or transfers for missed class(es).

To register and purchase your tickets please visit the Customer Service Desk at the desired location. Please contact the participating store for details. Spaces are limited so book your place soon. Participants must be 19 years of age or older.

To ensure the safety of your learning environment please inform us of any food allergies you may have.


AUGUST

 

SATURDAY, AUGUST 2 | 10:30 AM - 12:30 PM
FROM THE ISLANDS WITH LOVE - $60
Chef Carlton Melbourne, owner of Ottawa's Island Spiced Inc., specializes in the fragrant and delicious flavours of the Caribbean. On the menu: Seared Scallops on Corn Squash Fritters with Charred Pineapple and Avocado; Lobster-stuffed Salmon with Grilled Vegetable Wild Rice Medley and Tequila Mango Salsa; and Rum Lime Mousse in Ginger Crisp.

TUESDAY, AUGUST 5 | 6:00 - 8:00 PM
SAVVY SEAFOOD SUMMER - $60
Executive Chef Jeff Parlardg, owner of Lapointe's Seafood Grill and Westboro Fish Market, knows how to combine flavours for perfect, tasty results. On the menu: Bacon-wrapped Chicken Tournedos with Worcestershire Glaze served with Spinach and Potato Salad; Blackened Tuna and Swordfish with Chanterelle Mushroom and Brandy Cream; and Wild Raspberry Crème Brûlée.

TUESDAY, AUGUST 12 | 6:00 - 8:00 PM
LATIN BONANZA - $60
Chef Joe Juarez of El Camino focuses on pairing beverages with perfectly prepared, modern, Latin-influenced dishes. On the menu: Roasted Red Pepper and Watermelon Gazpacho with Fresh Summer Herbs; Ancho, Maple and Ginger Chiliglazed Grilled Shrimp; and Beef Tenderloin with Tequila Lime Butter Compound.

SATURDAY, AUGUST 16 | 10:30 AM - 12:30 PM
SUMMER SMALL PLATES - $60
Chef/instructor Phil Wood talks you through a delicious tasting menu of small plates that are ideal for summer entertaining. Learn his secrets for delivering stunning and delicious results every time. On the menu: Fresh Salmon Inside-Out Rolls; Lamb Sliders with Mint Cream Sauce and Roasted Beet Relish; and Fresh Berry Meringue Bites.

TUESDAY, AUGUST 19 | 6:00 - 8:00 PM
MOLECULAR FLAIR - $60
Chef/instructor Andrew Skorzewski delivers unexpected variations on familiar flavours using modern molecular techniques. On the menu: Cucumber and Pita Salad with Tzatziki Spheres; Grilled Striploin with Texas Caviar and Cilantro Air; and Strawberries with Strawberry Foam and Powdered Hazelnut Oil.

TUESDAY, AUGUST 26 | 6:00 - 8:00 PM
BRAVO BAQUÉ - $60
Chef Jean Marc Baqué, owner of cuisinestories.com, was classically trained in France, but is impassioned by the flavours and ingredients of his adoptive Canada. Join him for his culinary tribute to Provence. On the menu: Provençal-style Tomato Tart; Stuffed Chicken Breast with Ratatouille; and Strawberry Salad with Balsamic Vinaigrette.

SATURDAY, AUGUST 30 | 10:30 AM - 12:30 PM
SEAFOOD COMFORT FAVOURITES - $60
Executive Chef Jeff Parlardg, owner of Lapointe's Seafood Grill and Westboro Fish Market, specializes in using fresh ingredients in beautiful combinations. On the menu: Scallop Ceviche cured with Grey Goose Vodka and Jalapeños and served with Sweet Lime Drizzle; Moroccan-spiced Salmon with Pure Honey; and Fresh Raspberry Kahlúa Brownies with Raspberry Cream.

 

SEPTEMBER


TUESDAY, SEPTEMBER 2 | 6:00 - 8:00 PM
TOP NOSH - $60
Executive Chef and Gold Medal Plates contender Jonathan Korecki of Sidedoor Contemporary Kitchen prepares some of the dishes that have made his restaurant an Ottawa favourite. On the menu: Octopus Puttanesca Taco; Grilled Late Summer Vegetable Salad with Preserved Lemon Provençal Dressing; and Espresso and Olivia Coconut Chocolate Truffles.


SATURDAY, SEPTEMBER 6 | 10:30 AM - 1:00 PM
BASIC KNIFE SKILLS - $145 (Hands-on class)
Chef and culinary instructor Andrew Skorzewski teaches safe and efficient techniques for slicing, dicing and chopping fruits and vegetables with a range of recipes perfect for your new knife skills. Plus, each registrant will also receive a complimentary paring knife, chef’s knife and honing steel (retail value: $165) courtesy of Wüsthof-Trident’s Gourmet Series. On the menu: Warm New Potato Salad with Double-smoked Bacon and Grainy Mustard Vinaigrette; Chicken Mango Salad with Jicama and Roasted Jalapeño Lime Dressing; and Seasonal Fruit Salad with a Chiffonade of Mint and Citrus Jelly. Please note: Ticket price covers attendance to the class only. Registrants will be asked to sign a safety waiver and wear close-toed shoes. Registrant must attend the class to receive the knife set. See our cancellation policy.


TUESDAY, SEPTEMBER 9 | 6:00 - 8:00 PM
THE ART OF SEAFOOD - $60
Chef Jeff Parlardg, owner of Westboro Fish Market and Lapointe’s Seafood Grill, shares his tips and tricks for preparing consistently delicious seafood. On the menu: Smoked Trout and Egg Tart with Scallions and Red Peppers; Escargots with Mushrooms, Prosciutto and Heavy Cream on Garlic French Stick; and Bacon-wrapped Pink Sea Scallops with Worcestershire Garlic Glaze On Shredded Greens.


SATURDAY, SEPTEMBER 13 | 10:30 AM - 12:30 PM
FALL FRESH - $60
Chef Laura Clarke Giberson explores the bounty of late summer and early fall with a delicious range of dishes that are a cinch to make. On the menu: Pasta Fresca; Tomato Gazpacho with Pickled Shrimp; Grilled Rainbow Trout with Smoked Tomato Vinaigrette; Charred Onion and Tomato Salad; and Vanilla Bean Panna Cotta with Tomato Confit.


TUESDAY, SEPTEMBER 16 | 6:00 - 8:00 PM
A TASTE OF THE TROPICS - $60
Chef Carlton Melbourne of Island Spiced Inc. knows how to cater for a crowd with delicious signature spice blends that convey the joy and exuberance of the islands. On the menu: Creamy Island- Style Seafood Chowder with Chili Drizzle; Coconut Curry Chicken with Wild Rice Medley; and Mango Mousse with Ginger Crisp.


TUESDAY, SEPTEMBER 23 | 6:00 - 8:00 PM
NO GUTS, NO GLORY - $60
Chef Andrew Skorzewski delves into the increasingly popular world of offal cookery with a delicious menu of underused proteins. On the menu: Sweetbreads with Brown Butter, Capers, Lemon and Butter Croutons; Calf’s Liver with Onions Caramelized in Cassis Vinegar and Homemade Bacon; and Chocolate Hazelnut Torte with Frangelico Sauce.


SATURDAY, SEPTEMBER 27 | 10:30 AM - 12:30 PM
FESTIVE FALL - $60
Chef Phil Wood offers up soothing flavours with a variety of internationally inspired dishes made with local ingredients. On the menu: Fall Vegetable Chicken Chileatole (hearty Mexican soup); Garlic Soya-braised Beef Ribs; and Apple Maple Phyllo Turnover with Walnut Coriander Crumble.


TUESDAY, SEPTEMBER 30 | 6:00 - 8:00 PM
PETIT BILL’S GOURMET COMFORT - $60
With coast-to-coast high-end cuisine experience, Sous-Chef Dan Carkner of Petit Bill’s Bistro takes comfort food up a notch with delicious variations on fan favourites. On the menu: Sautéed Gnocchi with Crisp Prosciutto and Sage; Gremolata-crusted Arctic Char with Goat’s Cheese Polenta; Lemon Meringue Baked Alaska (white chocolate and hazelnut cookie with Limoncello gelato and caramelized meringue).

 

OCTOBER


SATURDAY, OCTOBER 4 | 10:30 AM - 1:00 PM
ADVANCED KNIFE SKILLS - $160 (Hands-on class)
In this follow up to the Basic Knife Skills class, Chef and culinary instructor Andrew Skorzewski demonstrates sharpening techniques, as well as proper knife handling for butchering, filleting fish and deboning a chicken breast. Plus, each registrant in this class will also receive a complimentary boning knife, filleting knife and knife block (retail value: over $200) courtesy of Wüsthof-Trident. On the menu: Marinated Trout with a Composed Salad and Dill Cream; Pan-seared Chicken Breast with Garlic Olive Oil-mashed Potatoes and Grape-Tomato Confit; and Chocolate Chilli Terrine with Aged Rum-soaked Pineapple. Please note: Ticket price covers attendance to the class only. Registrants will be asked to sign a safety waiver and wear close-toed shoes. Registrant must attend the class to receive the knife set. See our cancellation policy.


TUESDAY, OCTOBER 7 | 6:00 - 8:00 PM
FABULOUS FUSION - $60 (Featured chef)
Chef Joe Juarez of El Camino combines ingredients and techniques from all over the world to produce his special brand of delicious fusion cuisine. On the menu: Crispy Skin Duck Legs with Apricot, Pasilla Chile and Wild Honey Sauce; Oaxaca Cheese and Herb-filled Zucchini Flowers with Maple Chipotle Dipping Sauce; and Sumac-rubbed Albacore Tuna Taco with Wasabi Aioli, Pickled Ginger and Crispy Asian Slaw. Plus, one lucky registrant will go home with an El Camino gift certificate.


SATURDAY, OCTOBER 11 | 10:30 AM - 12:30 PM
AT A FRENCH TABLE - $60
French-trained Chef Jean Marc Baqué of Cuisinestories.com honed his craft in some of France’s most important restaurants. Now he’s wowing crowds in Ottawa with his brand of fantastic classic French food. On the menu: Pan-seared Scallop with Lemon Crumb and Cauliflower Purée; Mushroom Risotto with Arugula and Hazelnut Pesto; and Roasted Pear with Sweet and Salty Caramel.


TUESDAY, OCTOBER 14 | 6:00 - 8:00 PM
SIDEDOOR SPECTACULAR - $60
Executive Chef Jonathan Korecki of Sidedoor Contemporary Kitchen prepares dishes that prove he is a master of big flavour combinations. On the menu: Late Summer Slaw of Warm Vegetables and Miso Vinaigrette; Braised Beef Short Ribs with Burnt Thai Chili Sauce; and Vanilla Bean Marshmallows.


TUESDAY, OCTOBER 21 | 6:00 - 8:00 PM
LOBSTERMANIA - $60
Chef Jeff Parlardg, owner of Westboro Fish Market and Lapointe’s Seafood Grill, offers up a tribute to East Coast lobster tradition with a collection of his favourite dishes. On the menu: Authentic East Coast Lobster Roll; Nova Scotia Lobster Chowder; and Lobster Turnover with White Chocolate Lime Beurre Blanc.


SATURDAY, OCTOBER 25 | 10:30 AM - 12:30 PM
SAVOUR AUTUMN - $60
Chef and caterer Justin Ryan Scott of Kudoscuisine is known for producing consistently healthy gourmet cuisine. On the menu: Roasted Butternut Squash Chai Soup with Coconut, Maple and Oatmeal Praline; Snow Crab Curry with Mango, Sweet Potato, Heirloom Peppers, Pistachios and Basmati Rice Cooked in Darjeeling Tea; and Tropical Flambé with Spiced Papaya, Pineapple, Bananas and Cashews in Vanilla Rum Sauce.


TUESDAY, OCTOBER 28 | 6:00 - 8:00 PM
CARIBBEAN VACATION - $60
Chef Carlton Melbourne of Island Spiced Inc. uses his two decades of international cooking experience to deliver an evening of exceptional surf and turf that showcases the flavours and techniques of the Caribbean. On the menu: Coconut Shrimp with Mango Pepper Sauce; Island-Style Pepper Steak with Sweet Potato Mash; and Tropical Trifle Layered with Baileys Irish Cream and Summer Berries.

 

NOVEMBER


SATURDAY, NOVEMBER 1 | 10:30 AM - 1:00 PM
PREMIUM KNIFE SKILLS - $260 (Hands-on class)
In the third installment of the knife skills series, Chef and instructor Andrew Skorzewski will show you how to use your new knife skills to create these outstanding dishes. Plus, each registrant in this class will also receive a complimentary Santoku knife, paring knife, peeling knife and wooden cutting board (retail value: over $400) courtesy of Wüsthof-Trident’s Classic Series. On the menu: Duo of Red Snapper and Salmon in Lemon Thyme-scented Broth with Vegetable Confetti; Mushroom and Manchego-stuffed Chicken Leg with Green Olive and Sage Salsa Verde and Roasted New Potatoes; and “Rubik’s Cube” of Seasonal Fruit, Vanilla Bean Sauce and Honey Candied Almonds. Please note: Ticket price covers attendance to the class only. Registrants will be asked to sign a safety waiver and wear close-toed shoes. Registrant must attend the class to receive the knife set. See our cancellation policy.


TUESDAY, NOVEMBER 4 | 6:00 - 8:00 PM
PERFECT BALANCE - $60
Chef Tim Barton of 327 Winebar is dedicated to delivering the very highest quality food and presentation. On the menu: Torched Chèvre on Caramelized Onions with Berry Gastrique; Chinese Barbecued Pork Loin with Roasted Garlic Mash and Glazed Beets; and Cinnamon Sugar-roasted Pineapple with Lavender Anglaise Sauce.


SATURDAY, NOVEMBER 8 | 10:30 AM - 12:30 PM
CHEF’S WORLD TOUR II - $60
In this follow up to his popular Chef’s World Tour I class, Chef and instructor Andrew Skorzewski shares some of his favourite international-influenced dishes. On the menu: Broiled Miso-marinated Tuna with Jicama and Avocado Salsa; Tea-smoked Pork Tenderloin with Black Plum Preserves and Ginger-scented Wilted Asian Greens; and Apple and Black Cardamom Ice Cream with Almond Crisps.


TUESDAY, NOVEMBER 18 | 6:00 - 8:00 PM
BACK EAST PARTY PLEASERS - $60
Chef Glen “Skip” Sansome of Petit Bill’s Bistro cooks up some of his childhood favourites in new and imaginative ways that embrace Maritime attitude and ingredients. On the menu: Salt Cod and Lobster Croquettes with East Coast Remoulade; Atlantic Salmon stuffed with Spinach and Goat’s Cheese, wrapped in Prosciutto, topped with Orange-scented Hollandaise and served with Sweet Potato Vegetable Hash; and Peanut Butter and Partridgeberry Jam Crème Brûlée.


SATURDAY, NOVEMBER 22 | 10:30 AM - 12:30 PM
ISLAND SPICED DELIGHT - $60
Chef Carlton Melbourne of Island Spiced Inc. brings his extensive experience and signature spice blends to these flavour-filled dishes. On the menu: Jerk Chicken Lollipops with Pineapple Rum Sauce; Citrus-spiced Salmon Filets with Caribbean Rice and Ginger Butter Sauce; and Flourless Chocolate Cake with Raspberry Brandy Sauce.


TUESDAY, NOVEMBER 25 | 6:00 - 8:30 PM
FRENCH FINESSE - $85 (Full-meal class)
Chef Jean Marc Baqué of Cuisinestories.com draws on his training in France to produce top-notch cuisine for your enjoyment. On the menu: Leek and Goat’s Cheese Cream with Smoked Bacon Lardons; Pork Osso Bucco with Cassoulet-Style White Bean Ragout; and White Chocolate and Cranberry Tart with Porto Essence.


SATURDAY, NOVEMBER 29 | 10:30 AM - 12:30 PM
AUTUMN INDOOR GRILLERY - $60
Chef Laura Clarke Giberson loves summer and barbecues, but won’t let the falling leaves dampen her enthusiasm for delicious grilled meals. On the menu: Roasted Garlic Crostini; Garlic Prawn Salad; East-meets-West Grilled Tenderloin; “Rossberger” Potatoes and Grilled Vegetables; and Fresh Fruit Pavlova.


Full-meal Classes feature full portions of the recipes prepared.

We reserve the right to cancel or postpone classes (in which case, participants will be notified and fully reimbursed or offered a credit). A refund or transfer is available up to five days before class(es) begin. No refunds or transfers for missed class(es).

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