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LCBO Bayview Village | 2901 Bayview Avenue, North York, Ontario
M2K 1E6 | 416 222-7658

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.


WEDNESDAY, APRIL 2 | 6:00 - 8:00 PM

Terroni Restaurant: SEASONAL ITALIAN MENU – $70

Executive Chef Giovanna Alonzi of Terroni Restaurant is committed to premium ingredients and simple, sophisticated techniques, which she showcases in this selection of signature Terroni dishes. On the menu: Maltagliati Pasta with Fresh Artichoke, Prosciutto, Ricotta and Mint; Grilled Bream with Fresh Fava, Pea and Mussel Guazzetto (stew); and Italian Carrot Cake with Almonds and Mascarpone.

WEDNESDAY, APRIL 9 | 6:00 - 8:00 PM


George Weston Limited Executive Chef Jeffrey Marshall celebrates spring using the best herbs of the season to deliver fresh, delicious flavours. On the menu: Tomato and Goat's Cheese Galette; Almond-crusted Chicken Breasts with Citrus Vinaigrette over an Arugula, Tarragon, Dill and Cilantro Salad with Oven-roasted Asparagus; and Financiers (light almond-meal cakes) with Strawberry Salsa and Lime Whipped Cream.

MONDAY, APRIL 14 | 5:30 - 8:30 PM


Chef Tony Andrady creates simple, yet sophisticated warm-weather dishes, perfect for sharing with friends and family. On the menu: Lemony Chicken and Spring Dumpling Soup; Pea and Asparagus Salad with Goat's Cheese; Almond-crusted Salmon with Leek Cream and Quinoa Edamame Pilaf; and Strawberry Cheesecake Parfait. Full-meal class

WEDNESDAY, APRIL 16 | 6:00 - 8:00 PM


Turn your kitchen into your favourite Indian restaurant! Cookbook authors Smita and Sanjeev Chandra invite you to sample some of the most popular dishes from Indian cuisine. On the menu: Baked Chicken Pakoras served with Fresh Herb Chutney; Chicken Koftas (spicy chicken meatballs simmered in sautéed onion and tomato sauce); Dal Makhani (black lentils cooked with spices and butter); Basmati Rice Pilaf; and Raita (yogurt relish with vegetables).

WEDNESDAY, APRIL 23 | 6:00 - 8:00 PM


Chef Jim Comishen shows how beer can be used to create new recipes that will soon become favourites. On the menu: Beer Bread Muffins; Steamed Mussels with Beer, Leeks and Bacon; Beer-braised Red Cabbage with Polish Sausage; and Guinness-braised Beef and Mushroom Stew.

MONDAY, APRIL 28 | 6:00 - 8:00 PM

Daily Apple'S BUBBLES AND BRUNCH – $60

Daily Apple's chefs celebrate the season with these healthy, delicious and elegant brunch dishes. On the menu: Fresh Fruit Bellinis with Pressed Strawberry, Mint and Pear; Quinoa Bowls with Spiced Apples, Cranberries and Maple Pecans; Chicago-style Skillets with Yukon Gold Potatoes, Asparagus, Field Mushrooms and Farm-Fresh Curds; and Crispy Fig and Honey "Toasties" with Cinnamon Butter, Pumpkin Seeds and Maple Syrup.

WEDNESDAY, APRIL 30 | 6:00 - 8:00 PM


Chef Elise Burton prepares a mouthwatering small-plate menu that's easy to recreate and share with friends as an appetizer course or 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.


WEDNESDAY, MAY 7 | 6:00 - 8:00 PM


Chef Paula Bambrick celebrates the versatility of mushrooms with easy-toprepare and satisfying dishes. On the menu: Pesto-stuffed Mushrooms in Phyllo; Chicken Breasts sautéed with Wild Mushrooms and Leeks; Wild Mushroom Gratin; Grilled Portobello, Caramelized Onion and Gruyère Panini; and Classic Chocolate Truffles.

MONDAY, MAY 12 | 6:00 - 8:00 PM

Flex Appeal: DINNER IN 30 MINUTES – $60

Chef, instructor and author of Flex Appeal Nettie Cronish shares healthy, quick and fresh dishes that'll satisfy your family in a snap. On the menu: Cheddar Tortillas with Salsa; Mango Avocado Rice Paper Wraps; Macaroni and Cheese; and Chewy Granola Bars.

WEDNESDAY, MAY 14 | 6:00 - 8:00 PM


Chef/owner Nadège Nourian of Nadège Patisserie, Toronto, presents beautifully delicious and seasonal French pastries. On the menu: Grapefruit and Cayenne Pepper Macarons; Grandmother's Tarte Tatin; and Basil and Strawberry Éclairs. Plus, one lucky participant will receive a $100 gift card for the new pattiserie's online boutique. Featured chef

WEDNESDAY, MAY 21 | 6:00 - 8:30 PM


The chefs of Dining In Chez Vous will get your cooking skills in shape in this interactive class where you'll learn how to de-bone a chicken and fillet a fish. On the menu: Cobb Salad; Oven-roasted Salmon with Creamy Dill Sauce served on a bed of Red and White Rice with Seasonal Vegetables; and Bananas Foster with Homemade Vanilla Ice Cream. Each participant will also receive a complimentary boning knife, filleting knife and knife block (retail value: over $200) courtesy of Wüsthof­-Trident's Gourmet Series.Please note: Participants will be asked to sign a safety waiver and wear closed-toe shoes. Ticket price covers attendance to the class only. Registrant must attend the class to receive the knife set. See back page for our cancellation policy. Hands-on class

MONDAY, MAY 26 | 6:00 - 8:00 PM


Michael Kash and Ron Raymer, owners of midtown's Smoked & Cracked, teach you all about oysters, from cultivation and shucking to tasting and storing. Learn how to prepare three sauces, how to set up a raw bar for guests and how to make Oysters Rockefeller (using house-smoked duck) as a canapé for your next dinner party.

WEDNESDAY, MAY 28 | 6:00 - 8:00 PM


Chef and George Brown College instructor Hemant Kanchan takes a culinary journey to France with dishes perfect for a spring dinner party. On the menu: Portobello Mushroom Soup; En Croûte of Lamb with Puff Pastry and Root Vegetables; and Espresso Crème Brûlée.


MONDAY, JUNE 2 | 5:30 - 8:30 PM


Executive Chef Carl Heinrich and Chef Ryan Donovan, owners of Richmond Station Restaurant, Toronto, will educate and entertain you with this stylish spring menu, sure to delight your taste buds. On the menu: Scallion Polenta Fries with Chipotle Aioli; Smoked Trout Salad with Marinated Quinoa and Soybean Hummus; Braised Beef Shank with Caramelized Onion Perogies and Celery; and Butternut Squash Cake with Whipped Mascarpone and Honey. Full-meal class

TUESDAY, JUNE 3 | 6:00 - 8:00 PM


Personal Chef Sarah Nguyen fires up your taste buds with this modern-day Vietnamese menu. On the menu: Spicy Salad with Five-Spice-seared Tuna served with Mango Salsa; Grilled Flank Steak Mushroom Wraps served with Mint-Ginger Dressing on a bed of Arugula and Spinach Salad; Grilled Pineapple Shrimp Skewers with Lemongrass Dressing; and Chilled Coconut Honeydew.

WEDNESDAY, JUNE 4 | 6:00 - 8:00 PM


Chef/owner Matthew Kennedy of Kennedy Catering, Toronto, prepares an elegant menu that features fresh flavours and ingredients from the local market. On the menu: Warm Asparagus Salad with Thunder Oak Gouda, Ovendried Tomatoes and Arugula; Ontario Spring Lamb with Natural Reduction, Mushrooms and White Pea Bean Risotto; and Sweet Cherry Clafouti with Vanilla Anglaise.

WEDNESDAY, JUNE 11 | 6:00 - 8:30 PM


Chef Brenda Kwong Hing, owner of Delicious Catering, Toronto, shakes up "the same old, same old" with some new easy favourites. On the menu: Salmon Curry over Basmati Rice; Oven-fried Chicken with Smashed Potatoes and Fresh Arugula Salad; and Hoisin-flavoured Turkey Burgers with all the fixin's. Hands-on class

SATURDAY, JUNE 14 | 10:30 AM - 12:30 PM


Chef, instructor and cookbook author Emily Richards whips up barbecue preparations for the most popular beef cuts. On the menu: Grilled Beef Roulades; Sun-dried Tomato Tri-Trip Roast with Tomato Cucumber Salad; Zucchini Steak Salad; and Easy Burgers that are over-the-top tasty.

MONDAY, JUNE 16 | 6:00 - 8:00 PM


Writer, food stylist, chef and recipe developer Signe Langford brings FOOD&DRINK magazine to life as she demonstrates her "Sake with Sushi Deconstructed" article from early Summer 2013. You'll learn all about sushi ingredients and their flavours, textures and qualities of freshness - each matched perfectly with Sake. On the menu: Deconstructed Cali Lobster Salad; Tempura Shrimp Cocktail with Panko Crumble; and Seared Tuna Carpaccio with Asparagus, Rice Cakes and Spicy Wasabi Hollandaise.

WEDNESDAY, JUNE 18 | 6:00 - 8:00 PM


Chef/owner Luleta Brown of My Secret Chef, Personal Chef Service delivers the flavours of Jamaica with an updated island menu of full-on freshness and taste. On the menu: Coconut Shrimp with Orange-Ginger Dipping Sauce (spicy and non spicy); Roasted Spiced Pork Tenderloin with Cinnamon-Lime-glazed Sweet Potato Rounds; and Mini Pineapple-Coconut Upside-Down Cake with Rum-whipped Crème Fraîche.

TUESDAY, JUNE 24 | 6:00 - 8:00 PM

PAELLA PARTY WITH Pimentón – $60

Chef/owner José Arato of Pimentón, Toronto, shares all there is to know about Spain's most popular dish, paella. Learn proper cooking techniques, the right ingredients and great presentation ideas. On the menu: Catalan Eggplant and Pepper Salad; Chicken and Seafood Paella; and Ice Cream Turrón made with Nougat Candy.

WEDNESDAY, JUNE 25 | 6:00 - 8:00 PM


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


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.

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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