SATURDAY, MAY 4 | 10:30 AM – 1:00 PM

HANDS-ON SNACKS FROM THE PACIFIC RIM – $75

Chef Brenda Kwong Hing prepares delicious Pacific Rim appetizers, perfect for your next cocktail party. On the menu: Salmon Nigiri; Crab and Leek Wontons with Mango Dipping Sauce; Spicy Lemongrass-infused Steamed Mussels; Indonesian Satays with Wicked Peanut Sauce; and Vietnamese Salad Rolls.
Hands-on class

TUESDAY, MAY 7 | 6:30 PM – 8:30 PM

MOTHER’S DAY BRUNCH – $60

Chef Marian Staresinic, director of Culinary Development at Chef Events Canada and food editor of Bamboo Magazine, celebrates mom with a familyfriendly, yet sophisticated brunch. On the menu: Spicy Southwestern Loaded Bloody Marys; Apricot and Corn Muffins; Tuscan Poached Eggs; Salmon Hash with Herb Crème Fraîche; and Cinnamon Toast Bread Pudding.

MONDAY, MAY 13 | 12:30 PM – 3:00 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

TUESDAY, MAY 14 | 6:30 PM – 8:30 PM

ANCIENT GRAINS AND COCKTAILS – $60

Daily Apple’s Lesley Stoyan and Sandra Latcham showcase some of the lesserknown grain varieties and teach you how to make some delicious and hearty creations to pair with your favourite beverages. On the menu: A vodka cocktail paired with Handmade Ancient Grain Flatbread topped with Wheat Berry Tapenade; wheat beer paired with Caramelized Crispy Quinoa Sliders with Garlic Mushrooms, Spring Greens and Niagara Gold Cheese; and bourbon paired with Sour Cherry Spelt Scones with Bitter Caramel and Sweet Cream.

THURSDAY, MAY 23 | 5:30 PM – 8:30 PM

THE ARGENTINIAN GRILL – $85

Chef Verner Hauer showcases Argentina’s rich tradition of grilling, along with succulent spiced sauces and a 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*

TUESDAY, MAY 28 | 6:30 PM – 8:30 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 Sicilian Cassata.

MONDAY, JUNE 3 | 1:00 PM – 3:00 PM

GLUTEN-FREE LUNCH – $60

Chef Nettie Cronish whips up easy-toprepare, gluten-free favourites that you can easily recreate for family and friends. On the menu: Apricot Lentil Soup; Quinoa Salad with Red Peppers and Toasted Sesame Oil-Lime Dressing; Stir-Fry Tofu with Vegetables in Curried Almond Butter Sauce; and Gluten-Free Oatmeal Chocolate Chip Cookies.

TUESDAY, JUNE 4 | 5:30 PM – 8:30 PM

MODERN FRENCH MENU FROM CÉLESTIN – $85

Executive Chef Ivan Tarazona, owner of Célestin, Toronto, offers unfussy elegance and a modern approach to traditional French flavours and techniques. On the menu: Baby Beet and Raspberry Salad with Selle Sure Cher Cheese and Mizuna Lettuce; Country-style Mushroom Soup with a Soft Poached Egg; Roast Duck Breast with Pommes Macaire, Sautéed Chanterelles and Cherry Sauce; and Paris-Brest filled with Chestnut and Chocolate Mousse.
Full-meal class*

TUESDAY, JUNE 11 | 6:30 PM – 8:30 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

SATURDAY, JUNE 15 | 10:30 AM – 12:30 PM

SPRING TREATS WITH NADÈGE – $60

Meet Executive Chef Nadège Nourian, owner of Nadège Patisserie, Toronto, as she presents beautifully delicious French pastries. On the menu: Lemon Macarons with Lemon Cream; Summer Crush Verrine (fresh berries, lime mousse, granité basil and strawberries layered artfully in an elegant glass); and Tarte Fraîcheur (seasonal fresh fruit tart).

TUESDAY, JUNE 18 | 5:30 PM – 8:30 PM

EATING THROUGH THE INDIAN SUBCONTINENT – $85

Mother-and-daughter cooking instructors Arvinda and Preena Chauhan of Arvinda’s Healthy Gourmet Indian Cooking take you on a culinary tour of India, creating regional specialties from around the country. On the menu: North Indian Lamb Korma; South Indian Coconut Vegetable Curry; Central Indian Carrot and Cabbage Sambar (warm Indian salad); Coconut and Curry Leaf Rice Pullao from the south; and Gajar Ka Halwa (fragrant carrot dessert pudding with nuts and raisins) with Chai-spiced Coconut Ice Cream.
Full-meal class*

TUESDAY, JUNE 25 | 6:30 PM – 8:30 PM

SALAD AS A MEAL – $60

Chef and food writer Christine Tizzard gives salad centre stage with these seasonal, fresh and inspiring main course specialties. On the menu: Sustainable Marinated Seafood Salad; Steak, Spring Strawberry and Goat’s Cheese Salad; Panzanella (bread salad) with Seeds and Grains; and Creamy Sprout Slaw.

TUESDAY, JULY 9 | 6:30 – 8:30 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.

TUESDAY, JULY 16 | 6:30 – 8:30 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.

TUESDAY, JULY 23 | 6:30 – 8:30 PM

LATIN ADVENTURE – $60

Chef Carlos Fuenmayor, owner of Sabrosito, Toronto, takes you on a Latin adventure, showcasing the very best of South American cuisine. On the menu: Avocado, Cucumber and Mint Soup; Sweet Chilies with Grilled Queso Fresco (fresh cheese) and Fresh-made Tortillas; Thyme and Achiote-marinated Local Pork Tenderloin with Corn Salsa; and Fresh Ontario Summer Fruit with Crema La Vaquita.

TUESDAY, JULY 30 | 6:30 – 8:30 PM

FRESH AND FLAVOURFUL FROM VIETNAM – $60

Discover the traditional flavours and aromatics of Vietnamese cuisine. Inspired by her native background, Chef-instructor Sarah Nguyen demonstrates how to transform everyday cooking from the mundane to the extraordinary with these regional dishes. On the menu: Spicy Salad with Five- Spice Seared Tuna served with Mango Salsa; Grilled Flank Steak Rolls with Ginger Dressing on a bed of Tomato and Watercress Salad; Grilled Pineapple Shrimp Skewers with Lemongrass Dressing; and Chilled Coconut Honeydew.

THURSDAY, AUGUST 8 | 6:30 – 8:30 PM

HEY! RUSTIC ITALIAN – $60

Learn to make a meal of rustic Italian summer-favourite dishes that everyone can enjoy. Rodney Bowers, owner of Hey! restaurant, Toronto, promises a fabulous night of cooking and eating as he showcases the distinctive flavours and techniques of this popular cuisine. On the menu: Chicken Liver Parfait with Macerated Cherries; Kale Caesar Salad with Five-Minute Egg and Parmesan Vinaigrette; Cornish Hen with Thirty Spices, Cracked Olives and Preserved Lemons; and Summer Fruit Trifle.

TUESDAY, AUGUST 13 | 6:30 – 8:30 PM

TOP CHEF: CARL HEINRICH – $60

Not only is he a Top Chef Canada winner, but Executive Chef Carl Heinrich is 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

TUESDAY, AUGUST 20 | 6:30 – 8:30 PM

TIKI LOUNGE – $60

It’s the hottest thing to hit New York City since the supper club – and now this exotic food trend has reached Toronto. With groovy cocktails and Polynesian-spiced dishes, your taste buds will be doing the hula all night long! Spend the evening with Chef Lesley Stoyan and the chefs of Daily Apple, Toronto, and learn how to prepare these Tiki dishes. On the menu: Sweet and Spicy Root Chips with Maui Wowi Onion Dip; Tofu Satays with Spicy Peanut Dipping Sauce; Sweet-and-Sour Pineapple-fried Rice with Spiced Peppers and Sweet Potatoes; and Triple Chocolate-covered Macadamia Nuts.