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.


JUNE

 

WEDNESDAY, JUNE 25 | 6:00 - 8:00 PM
SZECHUAN FLAVOURS – $60
Tonight's class promises a bounty of Szechuan flavours, which includes elements of both Chinese and Indian cuisines. Join Chef Sajni Datwani and feast on this fusion menu: Sweet Corn Chicken Soup; Shrimp Spring Rolls served with chili oil; Manchurian Chicken; Hakka Fried Noodles; and Mango Lychee Parfait.

 

SATURDAY, JUNE 28 | 10:30 AM - 12:30 PM
MADELEINE'S ONTARIO STRAWBERRY SENSATIONS – $60
Kyla Eaglesham, owner of Madeleine's Cherry Pie and Ice Cream, Toronto, prepares strawberry-studded dishes featuring balsamic- and wine-marinated Ontario strawberries. On the menu: Scones with Devon Cream and Strawberries; Madeira Cake with Chantilly Cream and Strawberries; Meringues with Strawberry Ice Cream and Fresh Ontario Strawberries; and Chilled Potato Soup with Strawberries and Szechwan Peppercorns.

 

JULY

 

WEDNESDAY, JULY 9 | 6:00 - 8:00 PM
ESCAPE TO YOUNTVILLE: RECIPES FROM THE NAPA VALLEY - $60
Chef Jim Comishen takes you to the wine hills of Napa California for a taste of spa cuisine. On the menu: Salad of Roasted Asparagus wrapped in Prosciutto with Balsamic Dipping Oil; Napa Valley Syrah Risotto with Crisp Pancetta and Asiago Cheese; and Wine-poached Chicken Stew with Creamy Supreme Sauce on Puff Pastry.

 

SATURDAY, JULY 12 | 10:30 AM - 12:30 PM
ENTERTAINING AL FRESCO - $60
Chef Paula Bambrick kicks off summer with a blast of flavour and delicious, make-ahead al fresco dishes. On the menu: Marinated Goat's Cheese; Shrimp with Salsa Verde; Grilled Chicken Breasts with Dijon and Fresh Herbs; Tomato and Watermelon Salad; Quinoa Tabouleh; and Chocolate Strawberry Shortcake.

 

WEDNESDAY, JULY 16 | 6:00 - 8:00 PM
CHILL OUT AND GRILL - $60
Chef Brenda Kwong Hing shows you how to quickly marinate protein, grill it and then present it atop 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 Filet over Salad of Tomatoes, Arugula and Beets with Creamy Parsley Dressing.

 

WEDNESDAY, JULY 23 | 6:00 - 8:00 PM
THAI SUMMERLIOUS! - $60
Chef/instructor Sara Nguyen celebrates the traditional flavours and aromatics of Thai cuisine and demonstrates how to transform everyday cooking from the mundane to the extraordinary with this regional menu. On the menu: Roasted Coconut Cashews; Green Mango Salad with Fresh Herbs; Grilled Sea Scallops with Sweet and Spicy Coriander Glaze; Tiger Shrimp with Pineapple Mint Glaze; Grilled Red Curry Chicken Skewers on a bed of Steamed Coconut Rice; and Grilled Pineapple and Mango Skewers.

 

TUESDAY, JULY 29 | 6:00 - 8:00 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).

 

WEDNESDAY, JULY 30 | 6:00 - 8:00 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.

 

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.


Allergy alert: If you are concerned about class content, discuss this with the Special Events Coordinator prior to registration.

*These classes feature full portions of the recipes prepared. Seating is limited.

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.


JULY

 

TUESDAY, JULY 8 | 6:30 - 8:30 PM
AL FRESCO ENTERTAINING - $60
Chef Paula Bambrick kicks off summer with a blast of flavour and delicious, make-ahead al fresco dishes. On the menu: Marinated Goat's Cheese; Shrimp with Salsa Verde; Grilled Chicken Breasts with Dijon and Fresh Herbs; Tomato and Watermelon Salad; Quinoa Tabouleh; and Chocolate Strawberry Shortcake.

 

TUESDAY, JULY 15 | 6:30 - 8:30 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.

 

TUESDAY, JULY 22 | 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, JULY 29 | 6:30 - 8:30 PM
ELEGANT FISH DINNER WITH MATTHEW KENNEDY - $70
Chef Matthew Kennedy works his magic with a stylish and elegant seafood supper that is also easy to recreate for friends and family. On the menu: Atlantic Smoked Salmon with Fresh Whole Grain Mustard, Japanese Cucumber and Baby Greens; Pan-seared Pacific Cod with Stewed Tomatoes, Roasted Fingerling Potatoes and Citrus Emulsion; and Dark Chocolate Pots de Crème with Whipped Mascarpone and Ontario Raspberries.

 

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.


Allergy alert: If you are concerned about class content, discuss this with the Special Events Coordinator prior to registration.

*These classes feature full portions of the recipes prepared. Seating is limited.

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.


JUNE

 

THURSDAY, JUNE 26 | 6:30 - 9:00 PM
HANDS-ON PIEROGIES – $75
Executive Chef Adrian Rusyn of Breakwater Restaurantat Port Credit's Waterside Inn returns to his roots as he teaches you how to make a variety of "pockets of flavour" in this unique hands-on experience. On the menu: Pierogies with three types of filling: Mushroom; Cheese and Potato; and Sweet Berry. Hands-on class

 

SATURDAY, JUNE 28 | 10:30 AM - 12:30 PM
THROW A GRILLING PARTY! – $60
With summer just starting, Chef Andy McKinney of Whisk Management picks up the tongs and dusts off the grill to treat family and friends to a fun-filled, delicious meal. On the menu: Cedar Plank Salmon with Quinoa; Beer Can Chicken with Potato Salad; Hoisin-glazed Flank Steak with 'Slaw; and Marinated, Grilled Peaches with Vanilla Bean Ice Cream.

 

JULY

 

THURSDAY, JULY 3 | 6:00 - 9:00 PM
SIMPLY CANADIAN - $85
Executive Chef Ray Taylor of 21 Club at Fallsview Casino Resort shares his creativity and love of Canadian-inspired cuisine in this meal, designed to make entertaining a snap. On the menu: Crispy Pickerel Fritters served with Heirloom Cherry Tomato and Shallot Salad; Sweet Pea Soup with Double-Smoked Bacon Crisps and Parmesan Foam; Organic Pecan-crusted Chicken Breasts served with Chanterelles, Frisée Salad and Honey Pear Jus; and Ontario Summer Fruits served with Champagne Lychee Sorbet and Almond Financiers.
Full-meal class

 

SATURDAY, JULY 5 | 10:30 AM - 12:30 PM
SUMMER-LICIOUS - $60
Chef John Scarchilli,shows you how to coax the maximum taste and versatility from fresh ingredients. On the menu: Fiery Shrimp on Taco Chips; Frittata with Asparagus; Pasta Salad with Zucchini; Pizza with Potatoes; and Crêpes with Fresh Fruit.

 

TUESDAY, JULY 8 | 7:00 - 9:00 PM
PREPARING FOR THE "Q" - $60
Chef Andy McKinney of Whisk Management Catering takes the guesswork out of grilling in this informative class in which he shares marinating tips and techniques to create memorable, tasty dishes on the grill. On the menu: German Potato Salad; 'Slaw with an Asian Twist; and a variety of Sliders and Kebabs sure to please.

 

THURSDAY, JULY 10 | 7:00 - 9:00 PM
IT'S ALL VEGETARIAN TO ME! - $60
Chef and cookbook author Nettie Cronish returns to the kitchen with an array of delicious, easy-to-prepare vegetarian entertaining options for your summer get-togethers. On the menu: Picnic Nori Rolls with Dipping Sauce; Ancho Chocolate Chili; Quinoa Salad with Dried Cranberries; and Apple Pie Blueberry Muffins.

 

SATURDAY, JULY 12 | 10:30 AM - 12:30 PM
THE PERFECT SUMMER MIX - $60
Chef Jessica Tennier knows that the perfect summer gathering includes great company, crowd-pleasing food and refreshments on a wonderful summer day! On the menu: Grilled Watermelon Salad; Bacon and Bleu Cheese Steak with Twice-stuffed Potatoes and Grilled Asparagus; and Lemon Ricotta Cookies.

 

MONDAY, JULY 14 | 7:00 - 9:00 PM
PORK, THREE WAYS - $60
Do you love pork? Executive Chef Mitch Lamb of Burlington's Stone House Restaurant and Vineland's Lake House Restaurant loves the taste and versatility of pork with a passion. Learn how to prepare pork dishes, just the way you love them. On the menu: Hoisin-glazed Pork Belly Tacos with Asian 'Slaw and Coriander; Apple Goat's Cheese and Shallot-stuffed Pork Chop with Sour-Cherry and Shallot Jus; and Cherry, Chocolate Chunk and Candied Bacon Ice Cream.

 

TUESDAY, JULY 15 | 6:00 - 9:00 PM
THE BEST OF THE SEASON- $85
Executive Chef Tobias Pohl-Weary of Burlington's Red Canoe Bistro prepares exciting recipes and a handful of awesome entertaining ideas. On the menu: Local Sweet Pea and Tarragon Gazpacho served with Chili and Scallop Ceviche; Heirloom Tomato and Canadian Buffalo Mozzarella Salad with Maple and Merlot Reduction, Grape Seed Oil and Basil Purée; Smoked Heritage Chicken served with Summer Sausage and Potato Casserole and Sweet Balsamic Onion Jam; and Sweet Buttermilk Biscuits served with Whipped Cream, Strawberries and Chocolate Mousse. Full-meal class

 

THURSDAY, JULY 17 | 7:00 - 9:00 PM
COOKING WITH STYLE - $60
Chef Ken Lefebour of Nellie James Gourmet Food to Go shows you how to make the most of summer's bounty as he prepares an exquisite meal featuring locally sourced ingredients from the Niagara region. On the menu: Koike Farm Greens (picked that morning) with Mickey McGuire's Cheese and Fire-charred ManoRun Farm Organic Vegetables; Balsamic and Thyme-marinated Wagyu SekaiSkirt Steak; and Thyme Syrup Sabayon.

 

SATURDAY, JULY 19 | 10:30 AM - 12:30 PM
BACKYARD SUMMER COCKTAIL PARTY - $60
Chef Sabrina Falone provides inspiration as she teaches you how to prepare for a backyard cocktail party with ease, elegance and finesse. On the menu: Mint and Feta Lamb Meatballs with Homemade Tzatziki; Chorizo and Herb Spanish Tortilla; Mussels with Saffron Aioli; Niçoise Salad Crostini; and Warm Cinnamon Ricotta Doughnuts.

 

TUESDAY, JULY 22 | 7:00 - 9:00 PM
STRAWBERRY FIELDS - $60
Summer is berry-picking time! Chef Bruce Duff makes the most of the season with these delicious seasonal offerings. On the menu: Cool Strawberry and Mint Soup; Grilled Chicken Breast with Zesty Strawberry Salsa; and Strawberry-Rhubarb Cobbler with Cool Yogurt Topping.

 

THURSDAY, JULY 24 | 7:00 - 9:00 PM
FUN ENTERTAINING - $60
Chef Donna Miller shares her favourite recipes as she prepares classic summer dishes, perfect for relaxing on the patio with friends. On the menu: Tomato and Avocado Salad with Fresh Basil; Bourbon Slow-Cooked Ribs; Spiced Corn on the Cob; Pork and Beans with Pineapple; and Lemon Pie.

 

TUESDAY, JULY 29 | 7:00 - 9:00 PM
MID-SUMMER DINNER AL FRESCO - $60
Chef Tony Andrady celebrates entertaining in the relaxed atmosphere of your backyard with dishes that celebrate the civic holiday in style. On the menu: Spicy Chipotle Pepper-Coconut Milk Mussels; Moroccan Pastry Lamb Bundles with a Yogurt Raita; and Mango Pineapple Tiramisu.

 

THURSDAY, JULY 31 | 7:00 - 9:00 PM
THAI-RRIFIC! - $60
Chef Sarah Nguyen of Sarah's Kitchen prepares a Thai meal to inspire your culinary creativity. On the menu: Roasted Coconut Cashews; Green Mango Salad served with Fresh Seasonal Herbs; Grilled Sea Scallops brushed with Sweet and Spicy Coriander Glaze; Grilled Tiger Shrimp brushed with Pineapple Mint Glaze and Grilled Red Curry Chicken Skewers, all on a bed of Steamed Coconut Rice; and Grilled Pineapple and Mango Skewers served with Sweet and Spicy Sauce.

 

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.


Allergy alert: If you are concerned about class content, discuss this with the Special Events Coordinator prior to registration.

*These classes feature full portions of the recipes prepared. Seating is limited.

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.


JULY

 

TUESDAY, JULY 8 | 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. Featured chefs

TUESDAY, JULY 15 | 6:30 - 8:30 PM
ELEGANT FISH DINNER WITH MATTHEW KENNEDY - $70
Chef Matthew Kennedy works his magic with a stylish and elegant seafood supper that is also easy to recreate for friends and family. On the menu: Atlantic Smoked Salmon with Fresh Whole Grain Mustard, Japanese Cucumber and Baby Greens; Pan-seared Pacific Cod with Stewed Tomatoes, Roasted Fingerling Potatoes and Citrus Emulsion; and Dark Chocolate Pots de Crème with Whipped Mascarpone and Ontario Raspberries.

TUESDAY, JULY 22 | 6:30 - 8:30 PM
BEST-EVER PICNIC - $60
Chef Bobby Briones knows that the best picnic is made with food that looks and tastes delicious and travels well. Learn how to reproduce these easy and elegant dishes perfect for sharing outdoors with friends. On the menu: Cold Watermelon Soup; Easy-to-eat Caesar Salad with Grilled Chicken Paillard; and Barbecued Memphis-style Pork Ribs with Summer Succotash.

TUESDAY, JULY 29 | 6:30 - 8:30 PM
MIDDLE EASTERN MEZZE - $60
Chef Elise Burton prepares mouthwatering small plates perfect for nibblies or light as 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.

 

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.


Allergy alert: If you are concerned about class content, discuss this with the Special Events Coordinator prior to registration.

*These classes feature full portions of the recipes prepared. Seating is limited.

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.


JUNE

 

THURSDAY, JUNE 26 | 6:30 - 8:30 PM
FAST AND FIERCELY DELICIOUS FINGER FOODS – $60
Summer is here and it's time to relax and spend an evening with great foods, fine wines and friends! Executive Chef Chuck Koury of Lorelei's Bistro shares his expertise and prepares little edibles we all love to savour. On the menu: Seared Sea Scallops and Apple Cream; Smoked Diablo Shrimp; Blueberry Cheese Poppers; Bruschetta Lollipops; Bird's Nests (chicken, vegetables and cheese baked in shredded phyllo cups); Chorizo and Goat's Cheese-filled Jalapeño; and Smoked Ham and Asparagus in Phyllo.

 

JULY

 

THURSDAY, JULY 3 | 6:00 - 9:00 PM
"DUELLING CHEFS: SIMPLY CANADIAN" - $85
Chefs Helmut Markert and Pascal Tenthorey combine forces in this lighthearted cooking competition featuring Canadian-inspired dishes. On the menu: Summer Greens, Heirloom Tomato and Goat's Cheese Bruschetta; Charlevoix Bleu-encrusted Filet of Beef with Yukon Gold Potato Galette and Seasonal Vegetables; Three-Onion and Oka Soup; Poached Canadian Salmon with Prairie Wild Rice and Seasonal Vegetables; and Saskatoon Berry Crêpe and Sour Cherry Cobbler. 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

THURSDAY, JULY 10 | 6:30 - 8:30 PM
ENTERTAINING IN STYLE - $60
Chef Paul Sauve of Take Five Bistro presents tantalizing dishes and all the information you need to prepare them in your own kitchen. On the menu: Marinated Jerk Pork Tenderloin; Grilled Seasonal Vegetables; Corn and Red Pepper Biscuits; and Marinated Grilled Pineapple with Honey-Sorrel Ice Cream.

TUESDAY, JULY 15 | 6:30 - 8:30 PM
HOSTING SURVIVAL GUIDE - $60
Chef Jay Souilliere of Windsor's Motor Burger presents an assortment of delicious, easy to prepare, go-to dishes that will have your guests asking for more. On the menu: Steamed Edamame with Himalayan Sea Salt and Auricchio-aged Provolone; Zucchini Carpaccio served with Arugula, Shaved Shallots, Lemon Citronette and Parmigiano; Tri-Coloured Salad of Bombay Carrots, Sunflower Beets and Walnut Watercress; "Kentucky Fried" Tofu served with crispy, cold Green Beans; Two Surf-Turf Sliders: Grilled Bison (with Spanish olives, arugula and quinoa taboulleh) and Pan-seared Shrimp (with lime-spiked mango and avocado salsa); and Berry Pavlova.

THURSDAY, JULY 17 | 6:30 - 8:30 PM
HOT OFF THE GRILL - $60
Chef Joe Ciliberto of Windsor's La Guardia Italian Pizzeria fires up the grill and dusts off the tongs as he demonstrates how to prepare some of his favourite summertime dishes. On the menu: Grilled Portobello Mushrooms topped with Caramelized Onions and Goat's Cheese drizzled with Balsamic Vinegar; Grilled Beet and Arugula Salad; Marinated Chicken Breasts slathered with Homemade Barbecue Sauce; and Grilled Pineapple á la Mode with Fresh Caramel Sauce.

THURSDAY, JULY 24 | 6:30 - 8:30 PM
SENSATIONAL SANDWICHES - $60
Chef Jennifer Hillis uses the freshest of premium ingredients and a whole lot of creativity and culinary know-how to create over-the-top, satisfying and impressive sandwiches, perfect for even the most discerning guest. On the menu: Prosciutto and Smoked Mozzarella Sandwich with Sundried-Tomato Pesto and Cantaloupe Relish; Fish Tacos with Pickled Onions and Cucumber; Apricotglazed Pork with Plum Compote; and Strawberry and Raspberry Ice Cream Sandwiches with Blueberry/ White Chocolate "Bread."

THURSDAY, JULY 31 | 6:30 - 8:30 PM
BEACH COOKOUT MENU - $60
Chef David Courtney transports your imagination and palate to a beach or waterfront with this sun- and sea-inspired meal. On the menu: Watermelon and Feta Salad with Local Baby Greens and Jalapeño Mint Vinaigrette; Canadian Clubinfused Cedar Planked Salmon served with Avocado Risotto and Seasonal Vegetables; and Beach Campfire S'mores Cake.

 

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, Italianinspired 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).


Allergy alert: If you are concerned about class content, discuss this with the Special Events Coordinator prior to registration.

*These classes feature full portions of the recipes prepared. Seating is limited.

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.


JUNE

 

WEDNESDAY, JUNE 25 | 6:00 - 8:00 PM
WESTBORO FISH FEST – $60
Chef/owner Jeff Parlardg of Westboro Fish House brings a decidedly Canadian flavour to the table by combining delicious ingredients from the East Coast for an outstanding seafood meal. On the menu: Seared Large Digby Sea Scallops with Basil Pistachio Pesto Linguini; East Coast Lobster Roll with Golden Gala Apple and Old Bay Seasoning; and Poached Bosc Pears stuffed with Ice Cream and served with Fresh Raspberry Couli.

 

SATURDAY, JUNE 28 | 10:30 AM - 12:30 PM
SPRING FRESH FLAVOURS – $60
Chef Jean-Marc Baqué of cuisinestories.com brings his considerable experience to the kitchen for the finale of his three-class series on sensational spring meals. On the menu: Crispy Goat's Cheese Rolls with Mixed Herb Salad; Asparagus Risotto Perfumed with Orange Zest and Cilantro; and Carrot Cake with Spicy Blueberry Jam.

 

JULY

 

WEDNESDAY, JULY 2 | 6:00 - 8:00 PM
CREATIVE CANADIAN - $60
Top Chef Canada finalist and Chef Jonathan Korecki of Sidedoor Contemporary Kitchen and Bar answers the call for delicious, creative summer fare with original and sumptuous dishes. On the menu: Chinkiang Pulled Pork Tacos with Candied Ginger; Wobbly Soba Noodles with Barbecued Albacore; and Lime Leaf Panna Cotta with Summer Berries. Plus, one lucky participant will take home a $50 gift certificate for Sidedoor Contemporary Kitchen and Bar.

 

SATURDAY, JULY 5 | 10:30 AM - 12:30 PM
BRILLIANT BRUNCHING - $60
Chef/instructor Phil Wood is crazy about brunch and loves to reinterpret its classic dishes using high-quality ingredients. On the menu: Cranberry Nut French Toast; Smoked Salmon Quiche; and Fresh Berry Parfait with Traditional Sabayon and a Slice of Melon.

 

WEDNESDAY, JULY 9 | 6:00 - 8:00 PM
BEAT THE HEAT MENU - $60
Chef Andrew Skorzewski draws on his international experience and his extensive knowledge of Canadian cuisine to present an outstanding meal designed to tame the hottest summer day. On the menu: Tomato, Preserved Meyer Lemon and Roasted Peppers; Fatouche Salad with Grilled Sumac Pomegranate-marinated Chicken; and Grilled Peaches with Buckwheat Honey and Noyaux Ice Cream.

 

WEDNESDAY, JULY 16 | 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 Chileglazed Grilled Shrimp; and Beef Tenderloin with Tequila Lime Butter Compound.

 

SATURDAY, JULY 19 | 10:30 AM - 12:30 PM
MIDDAY DELICIOUS - $60
Chef Laura Clarke Giberson focuses on quality ingredients and classic dishes reinterpreted with her special twist. On the menu: Caramelized Mushrooms; Micro Greens Salad with Cranberry Vinaigrette; Seared Local Pork Tenderloin with Pan Gravy; and French Canadian Pudding Chômeur with Homemade Vanilla Ice Cream.

 

WEDNESDAY, JULY 23 | 6:00 - 8:00 PM
PRACTICAL PIZZAZZ - $60
Executive Chef Jeff Parlardg, owner of Lapointe's Seafood Grill and Westboro Fish Market, is fresh obsessed and has the kind of passion and experience that helps him create some of the region's very best seafood dishes. On the menu: Gazpacho and Tuna Ceviche with Roasted Jalapeño; Pan-roasted Barramundi with Boston Crab and Asparagus Cream; and Red Winepoached Pears Stuffed with Vanilla Bean Ice Cream and Homemade Caramel Sauce.

 

WEDNESDAY, JULY 30 | 6:00 - 8:00 PM
SUMMER THRILLER - $60
Chef Jonathan Korecki of Sidedoor Contemporary Kitchen and Bar prepares a series of his favourite summer dishes that combine exquisite flavours and classic techniques. On the menu: Toban Lamb Tacos with Summer Pickles; Rice Noodle Salad with Le Coprin Mushrooms; and Fresh Berry Mousse with Cocoa Crisps. Plus, one lucky participant will take home a $50 gift certificate for Sidedoor Contemporary Kitchen and Bar.

 

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.


Allergy alert: If you are concerned about class content, discuss this with the Special Events Coordinator prior to registration.

*These classes feature full portions of the recipes prepared. Seating is limited.

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.


JUNE

 

SATURDAY, JUNE 28 | 10:30 AM - 12:30 PM
CANADIAN FLAVOUR – $60
Chef and culinary instructor Andrew Skorzewski shares his knowledge of Canada's various regions and native ingredients garnered from 20 years of cross-country culinary experience. On the menu: East Coast Halibut and Dungeness Crab Cake Served on Carrot and Zucchini Ribbons; Smoked Salmon Torta and Baby Greens with Pomegranate Seeds and Toasted Pine Nuts served with Quebec Maple Syrup and Caramelized Onion Dressing; Slivers of Seared Brome Lake Duck Breast with Sundried Cherry Wine Reduction; and Cabernet-braised Alberta Short Ribs with Manitoba Wild Rice.

 

JULY

 

SATURDAY, JULY 5 | 10:30 AM - 12:30 PM
MIDDAY DELICIOUS - $60
Chef Laura Clarke Giberson focuses on quality ingredients and classic dishes reinterpreted with her special twist. On the menu: Caramelized Mushrooms; Micro Greens Salad with Cranberry Vinaigrette; Seared Local Pork Tenderloin with Pan Gravy; and French Canadian Pudding Chômeur with Homemade Vanilla Ice Cream.

TUESDAY, JULY 8 | 6:00 - 8:00 PM
REFINED KERALA CUISINE - $60
Chef Joe Thottungal draws inspiration from the cuisine of his native Kerala, which is known for its lively flavours and fresh ingredients, as he prepares a selection of delicious dishes. On the menu: Steamed Mussels in Exotic Sauce; Nilgiri Chicken (green curry chicken); Beans Thoran (savoury spiced coconut vegetarian dish); Mango Lassi (yogurt and mango drink); and Jeera Rice (fragrant cumin rice).

TUESDAY, JULY 15 | 6:00 - 8:00 PM
SEAFOOD SPECTACULAR - $60
Executive Chef Jeff Parlardg, owner of Lapointe's Seafood Grill and Westboro Fish Market, presents the tantalizing flavours of a variety of seafood, while preparing some of his most popular creations. On the menu: Tuna Sashimi with Caramelized Red Onion Relish and Wasabi Balsamic Reduction; Wild Mushroom and Spinach Salad with Warm Bacon and Sundried Tomatoes; and Strawberry and Wild Blackberry Shortcake with Chocolate Whip.

SATURDAY, JULY 19 | 10:30 AM - 12:30 PM
SUMPTUOUS SIDEDOOR SAMPLER - $60
Trained across Canada, Chef Jonathan Korecki of Sidedoor Contemporary Kitchen and Bar brings his experience to a summer menu that combines Pan-Asian and Canadian ingredients for sumptuous results. On the menu: Spicy Beef Tacos with Chow Chow; Market Summer Veggie Slaw with Thai Vinaigrette; and White Chocolate and Lemongrass Pot de Crème. Plus, one lucky participant will take home a $50 gift certificate for Sidedoor Contemporary Kitchen and Bar.

TUESDAY, JULY 22 | 6:00 - 8:00 PM
BEAT THE HEAT MENU - $60
Chef Andrew Skorzewski draws on his international experience and his extensive knowledge of Canadian cuisine to present an outstanding meal designed to tame the hottest summer day. On the menu: Tomato, Preserved Meyer Lemon and Roasted Pepper; Fatouche Salad with Grilled Sumac; Pomegranate-marinated Chicken; and Grilled Peaches with Buckwheat Honey and Noyaux Ice Cream.

TUESDAY, JULY 29 | 6:00 - 8:00 PM
SUMMER SPECTACULAR - $85
Chef Jean Marc Baqué prepares a spectacular dinner that dazzles the senses and conjures the flavours of his native France. On the menu: Spicy Honey-glazed Quail served with Crunchy Summer Mix; Pan-seared Scallops with Vegetarian Lasagna; and Tarte au Framboise with White Chocolate Sauce.
Full-meal class

 

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.


Allergy alert: If you are concerned about class content, discuss this with the Special Events Coordinator prior to registration.

*These classes feature full portions of the recipes prepared. Seating is limited.

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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