WEDNESDAY, MAY 1 | 5:30 – 8:30 PM

THE ARGENTINIAN GRILL – $85

Chef Verner Hauer showcases Argentina’s rich traditional grilling, along with succulent spiced sauces and luscious dessert. On the menu: Favourite Grilled Cheese on Arugula Salad; Grilled Chicken and Pork with Avocado Salsa; Tomato-Cucumber Churrasco Salad; Grilled Strip Loin Steak and Grilled Cross-cut Beef Ribs with Salsa Criolla and Basil Chimichurri Sauce; and Dulce de Leche Cake with Fresh Fruit.
Full-meal class*

SATURDAY, MAY 4 | 10:30 AM – 1:00 PM

ADVANCED KNIFE SKILLS – $160

Get your cooking skills in shape in this interactive class with the chefs of Dining In Chez Vous. You’ll learn how to de-bone a chicken, fillet a fish and prepare wonderful dishes using your new knife skills. On the menu: Sicilian Fennel and Orange Salad with Chicken, Red Onion and Mint; Roasted Salmon with Creamy Dill Sauce; and Dessert Pizza. Participants will also receive a complimentary boning knife, filleting knife and knife block (retail value: over $200) from Wüsthof-Trident’s Gourmet Series.
Hands-on class

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.

MONDAY, MAY 6 | 6:00 – 8:00 PM

SIMPLE AND ELEGANT FOR MOTHER'S DAY – $60

Let mom be your inspiration for a simple, yet elegant meal. Chef Harrison Hennick teaches easy-to-replicate celebratory dishes, along with innovative presentation ideas. On the menu: Homemade Pretzel Bites with Homemade Mustard; Heirloom Tomato Tart; and Pan-roasted Halibut.

WEDNESDAY, MAY 8 | 6:00 – 8:00 PM

ALL ABOUT PAELLA – $60

Chef José Arato of Toronto’s Pimentón shares all there is to know about Spain’s most popular dish: paella. Learn the proper cooking technique, 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. Plus, one lucky participant will receive a bottle of Bodegas Roda premium-quality olive oil, compliments of Chef Arato.

- Featured Chef

WEDNESDAY, MAY 15 | 6:00 – 8:30 PM

HANDS-ON SUSHI – $75

Executive Chef David Chung, owner of Akasaka Restaurant, conducts this hands-on class, teaching the fundamentals of classic sushi making. On the menu: Miso Soup; Sushi Rice; Sushi Vinegar; Nigiri; and Maki Rolls.
Hands-on class

WEDNESDAY, MAY 22 | 6:00 – 8:00 PM

FRESH AND IRRESISTIBLE WITH STEPHEN PERRIN – $60

Executive Chef Stephen Perrin, owner of Terra Restaurant, prepares outstanding dishes based on seasonality, freshness, creativity and quality. On the menu: Fiddlehead and Bacon Soup; Spring Lamb with a Honey-Mustard Crust; and Chocolate Mousse with Fresh Berries.

MONDAY, MAY 27 | 6:00 – 8:00 PM

COOKING WITH SOUL – $60

Chef Jim Comishen cooks up delicious soul food dishes that reflect the warmth and hospitality of the American South. On the menu: Southern-style Pinto Beans and Toast Crisps; Buttermilk-fried Chicken with Baby Red Potato and Dill Salad; and Warm Peach and Pecan Cobbler.

WEDNESDAY, MAY 29 | 5:30 – 8:30 PM

PASTA TASTING MENU – $85

Learn how to make fresh, delicious pasta dishes that feature the best that spring has to offer as Executive Chef Albert Ponzo of Le Sélect Bistro, Toronto, celebrates the season’s bounty. On the menu: Canapé of Asparagus and Gravlax Vol-Au-Vent; Potato Gnocchi with Ramp (wild leek) Pesto; Lamb and Porcini Ravioli; and Zeppole (fried doughnut) with Rhubarb Granité.
Full-meal class*

SATURDAY, JUNE 1 | 10:30 AM – 1:00 PM

SPRING CAKE AND COOKIE DECORATING – $75

Chef Elyse Wahle, owner of Sullivan & Bleeker Baking Co., Toronto, conducts a fun, hands-on cupcake and sugarcookie decorating class. Learn how to make and decorate with a selection of coloured frostings, royal icings, fondant decorations and buttercreams. After today’s class, you’ll be ready to reproduce gorgeous creations for family and friends.
Hands-on class

MONDAY, JUNE 3 | 6:00 – 8:00 PM

MOROCCAN TRADITIONS – $60

Treat yourself to the aromas and exotic flavours of Moroccan cuisine as Chef Erik Kekes-Marshall of The Sultan’s Tent, Toronto, shares a simple, traditional and enchanting meal. On the menu: Beet Salad; Chicken B’Stilla with Almonds; Orange and Date Sweet Endings; and Traditional Moroccan Mint Tea.

TUESDAY, JUNE 4 | 6:00 – 8:00 PM

MADLY MEXICAN – $60

Learn how to make a meal of Mexican favourites with Chef Jose Hadad, co-owner of Frida Restaurant, Toronto, and founding revolutionary behind Mad Mexican artisan salsas and nachos. On the menu: Ceviche de Mariscos (fresh shrimp, scallops and mussels marinated in fresh lime and served with homemade nacho chips); Tacos de Carnita (slowly braised pork Michoacan-style with house salsa roja, fresh coriander and onions); and Helado de Ron con Pasas (rum and raisin ice cream).

WEDNESDAY, JUNE 5 | 6:00 – 8:00 PM

MORE MUSHROOM MADNESS – $60

Chef Paula Bambrick celebrates the versatility of mushrooms with easy-toprepare and satisfying dishes. On the menu: Wild Mushroom Soup with Fresh Goat’s Cheese and Truffle Oil; Mushroom Tapenade on Crostini; Warm Quinoa Salad with Fresh Shiitake Mushrooms and Toasted Almonds; and Mushroom, Asparagus and Smoked Chicken Tart.

WEDNESDAY, JUNE 12 | 6:00 – 8:00 PM

SUSTAINABLE WILD SEAFOOD – $70

Chef Matthew Kennedy highlights the benefits of sustainable seafood, along with the best of each region and season, as he prepares delicious seafood dishes. On the menu: Pacific Sesame and Citrus-crusted Albacore Tuna with Spring Bean and Shiitake Salad; Atlantic Tempura-battered Line-caught Haddock with Oven-roasted Sweet Potato Fries and Lemon and Confit Garlic Mayonnaise; and Tropical Caribbean Spiny Lobster Fritters with Cajun-spiced Dipping Sauce.

SATURDAY, JUNE 15 | 10:30 AM – 1:00 PM

PREMIUM KNIFE SKILLS – $260

The chefs of Dining In Chez Vous teach you how to safely and efficiently slice, dice and chop using premium equipment to create outstanding dishes. On the menu: Tomato Basil Bruschetta; Roasted Pepper and Goat’s Cheese Bruschetta; Creamy Chicken and Mushroom Crêpes; and Apple Strudel. Participants will also receive a complimentary Santoku knife, paring knife, peeling knife and wooden cutting board (retail value: over $400) from Wüsthof-Trident’s Classic Series.
Hands-on class

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.

MONDAY, JUNE 17 | 6:00 – 8:00 PM

LOCAL LATINO – $60

Chef Carlos Fuenmayor, owner of Toronto’s Sabrosito, showcases local flavours along with the traditions of popular Latin cuisines. On the menu: Sopa de Pescado (Mexican-style fish soup); Tortillas, Queso y Salsa Roja (Honduran fresh tortillas, local fresh cheese and spicy red sauce); Tortilla Española (Spanish-style potato and onion tortilla); Pollo con Salsa de Tomatillo y Chipotle (Mexican roasted chicken tomatillo with chipotle sauce and rice); and Docinhos de Amendoim (Brazilian sweet peanut croquettes).

WEDNESDAY, JUNE 19 | 6:00 – 8:00 PM

MAPLE CREATIONS – $60

Executive Chef Hannah Pahuta, owner of The Village Catering Co., Toronto, demonstrates how to dress up breakfast, dessert and main dishes with a seasonal pantry staple – maple syrup. On the menu: Vanilla Marbled Maple Deep-dish French Toast; Maple Curry Chicken Salad; Maple-glazed Duck Breast with Star Anise-scented Sweet Potatoes; and Maple Orange Crème Brûlée.

WEDNESDAY, JUNE 26 | 6:00 – 8:00 PM

REGIONAL ITALIAN FLAVOURS – $60

Chef and cookbook author Emily Richards showcases the typical ingredients and techniques of different food and wine regions of Italy. On the menu: Northern Italian cheeses, such as Gorgonzola and Burrata, alongside Homemade Charcuterie; Crusty Neapolitan Pizza; Southern Italian Pasta alla Diavola; and fruity cinnamon bites of a Sicilian Cassata.

WEDNESDAY, JULY 10 | 5:30 – 8:30 PM

GOURMET SUMMER DINNER – $85

Executive Chef Stephen Perrin, owner of Terra Restaurant, Toronto, presents summer dinner dishes made with simple, sophisticated preparations perfect for warm-weather entertaining. On the menu: Crispy Prawns stuffed with Shrimp and Crab; Apple-smoked Rib Roast with Natural Jus and Seasonal Vegetables; and Honey Zabaglione with Port Dates and Chocolate.
Full-meal class*

WEDNESDAY, JULY 17 | 6:00 – 8:00 PM

SAVOURY SUMMER SALADS – $60

Want that perfect accompaniment to your barbecue or picnic? Try these great classic salads prepared by Chef Jim Comishen. On the menu: Homemade Creamy Coleslaw; German-style Red Potato and Dill Salad; Italian-style Rotini and Black Olive Salad; and Spinach and Bacon Salad with Creamy Orange Dressing.

SATURDAY, JULY 20 | 10:30 AM – 12:30 PM

FISH ON THE GRILL – $70

Summer grilling is one of life’s simple pleasures. Chef Paula Bambrick shares this flavour-packed menu featuring easy techniques for achieving perfectly grilled fish. On the menu: Grilled Salmon Salad with Sweet-and-Sour Cucumber Relish; Tuna Burgers with Asian Coleslaw and Wasabi Mayonnaise; Tandoori Shrimp with Mint Chutney; and Seared Scallop Skewers with Salsa Verde.

WEDNESDAY, JULY 24 | 6:00 – 8:00 PM

ASIAN HORS D’OEUVRES – $60

Join Vanessa Yeung, owner of Aphrodite Cooks, for an evening of Asian hors d’oeuvres featuring popular favourites along with tricks and shortcuts for easy entertaining. On the menu: Thai Salad Rolls with Avocado and Mango; Panko- and Sesame-crusted Zucchini Sticks with Sesame Soy Dipping Sauce; Ginger Chicken Potstickers; Hoisin Beef Satays; Peking Duck Spring Rolls with Asian Plum Sauce; and Mini Coconut Tarts.

TUESDAY, JULY 30 | 6:00 – 8:00 PM

CARIBBEAN “FRUIT” GATHERING – $60

Chef Luleta Brown, owner of My Secret Chef, Personal Chef Service, takes you to the tropics and creates a cool feast for the eyes and full flavour for the taste buds. On the menu: Cod Fish Cakes with Cilantro-Mango Chutney; Jerk Chicken Breast with Guava Stuffing and Fragrant Coconut Rice Cups; and Papaya Mousse with Jamaican Blue Mountain Coffee Granita.

WEDNESDAY, JULY 31 | 6:00 – 8:00 PM

TOP CHEF: CARL HEINRICH – $60

Not only is he a Top Chef Canada winner, but Executive Chef Carl Heinrich is also co-owner of the acclaimed Richmond Station restaurant in Toronto. Committed to premium ingredients and simple, sophisticated techniques, he prepares fresh, local fare that exemplifies just that. On the menu: Duck Terrine with Pickles, Mustard and Sourdough Baguette; Wild Boar Ragù with Handmade Orecchiette; and Lemon Posset (pudding) with Preserved Rhubarb. Plus, one lucky participant will receive a prix-fixe lunch for two at Richmond Station compliments of Chef Heinrich.
Featured chef

WEDNESDAY, AUGUST 7 | 6:00 – 8:00 PM

PAN-CANADIAN GOURMET – $60

Chef Matthew Kennedy showcases the flavours and traditions of regional Canadian specialties with delicious and diverse dishes. On the menu: British Columbia – Wild-caught Sesame-crusted Albacore Tuna with Watercress, Gala Apple and Radish Salad; Ontario – Grilled AAA Beef Strip Loin with Roasted New Potatoes, Charred Corn, Green Beans and Tomatoes; and Newfoundland – Classic East Coast Blueberry Cobbler with Homemade Vanilla Ice Cream.

SATURDAY, AUGUST 10 | 10:30 AM – 12:30 PM

ABORIGINAL INSPIRED – $60

Chef Aaron Joseph Bear Robe, owner of Keriwa Cafe Toronto, prepares seasonal dishes showcasing local fare and reflecting his Aboriginal heritage. On the menu: Chilled Corn Soup; and Bison Tenderloin with Marinated Zucchini Salad.

TUESDAY, AUGUST 13 | 6:00 – 8:00 PM

TUSCAN SUMMER SUPPER – $60

Chef Chris Smythe from the Prince Of Wales Hotel, Niagara-on-the-Lake, shares this simple yet sophisticated Tuscan supper featuring the flavours of summer. On the menu: Grill-pressed Flatbread stuffed with Dried Tomatoes, Fresh Oregano and Friulano Cheese; Pan-roasted Diver Scallops, Grilled Summer Vegetables, Crispy Capers and Chardonnay Butter; and Filo-wrapped Strawberry Rhubarb Bundles with Chantilly Cream.

WEDNESDAY, AUGUST 14 | 6:00 – 8:00 PM

SWEET AND SAVOURY PICKLES AND PRESERVES – $60

Learn to preserve the bountiful harvest from farmers’ markets and country road stands. Chef Joanna Tymkiw focuses on different preserving and canning methods, using local ingredients to prepare sweet and savoury specialties. On the menu: Crispy Duck Breast with Thyme and Peach Syrup Glaze and Warm Preserved Peaches; Preserved Peach Tatin; Berry-blackened Wings; Pan-seared Halibut with Spiced Corn Relish; and Pickled Vegetables.