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LCBO The Kingsway | 2946 Bloor Street
West, Toronto, Ontario
M8X 1B7 | 416 239-3065
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.
February
Monday, February 6 | 1:00 PM - 3:00 PM ALL ABOUT ROOT VEGETABLES | $60
Chef Paola Faiella makes the most of earthy root vegetables with sweet, vitamin-laden and seasonal dishes. Menu includes: Beet and Orange Salad; Root Vegetable Soup; Root Vegetable Gratin; and Parsnip Spice Cake with Brown Butter Icing.
Tuesday, February 7 | 6:00 PM - 8:30 PM SUMPTUOUS FOOD FOR THE ONE YOU LOVE | $75
Chef Brenda Kwong Hing prepares dishes that are easy to replicate at home for all of the sweethearts in your life. Menu includes: Luxurious Tomato Tart with Arugula in Honey Vinaigrette; Beef Tenderloin with Chocolate Port Sauce over Double-cooked Fennel and Creamy Sweet Potato Purée; and Individual Chocolate Surprise Cakes.
Hands on
Tuesday, February 14 | 6:30 PM - 8:30 PM A NIGHT IN NEW ORLEANS | $60
Chef Megan Malowany prepares a taste of the south with a medley of delicious Cajun-inspired dishes. Menu includes: Crab Cakes with Spicy Tartar Sauce; Oyster-spiked Seafood Stew with Cornbread; and Pecan Pie with Praline Ice Cream.
Thursday, February 23 | 6:30 PM - 8:30 PM THE HUNGARIAN FEAST | $60
Jeffrey Marshall, executive chef of George Weston Limited, introduces a feast that goes beyond goulash and reveals the secrets of authentic Hungarian cooking. Menu includes: Goulash Soup; Chicken Paprikash; Nokedli (Hungarian dumplings); and Sour Cherry-Almond Tart.
Saturday, February 25 | 10:30 AM - 12:30 PM TURKISH DELIGHTS | $60
Chef Dee Demir presents exotic and irresistible Turkish specialties that will delight family and friends. Menu includes: Cerkez Tavugu Chicken (chicken with walnuts and pomegranate); Turkish Grilled Eggplant and Red Pepper Salad; Carrot Salad with Yogurt Sauce; Ottoman Empire Yogurt Soup; Lamb Kebabs with Mixed Winter Vegetables; Palace Pilaf with Chickpeas; and Revani (Turkish sweet semolina cake with orange syrup, coconut and slivered almonds).
Tuesday, February 28 | 6:30 PM - 8:30 PM FARMHOUSE BISTRO | $60
Chef Marian Staresinic, food editor of Bamboo Magazine, uses the freshest of ingredients to prepare classic rustic dishes of the French countryside. Menu includes: Brandade de Morue (salt cod purée); Provençal Pistou Soup; Beef Daube (beef stew); Potato and Leek Gratin; and Tarte Tatin.
March
Tuesday, March 6 | 5:30 PM - 8:30 PM COOKING WITH BEEF | $85
Chef Jonathan McDonough explores new and traditional methods of creating the perfect beef experience. Learn about cooking with cast iron pans, as well as modern "sous vide" vacuum seal/water immersion. Menu includes: Spiced Thai Salad with Beef and Roasted Rice; Braised Short Ribs and Celery Root Purée; and Bananas Foster and Crêpes Suzette with homemade Butterscotch and Lemon Curd.
Full-meal class*
Tuesday, March 13 | 6:30 PM - 8:30 PM PREMIUM FISH PRIMER | $75
Chef Matthew Kennedy explores the differences between salt and freshwater fish, while discussing how to pick the freshest, healthiest and most sustainable seafood choices. Menu includes: Classic Shrimp Cocktail with Fresh Cocktail Sauce; Pan-seared Salmon and Speckled Trout served with a simple Dill Butter Sauce, Wilted Greens and Fingerling Potato Coins; and Whole Roasted Branzini (European sea bass) and Ontario White Bass with Fresh Herbs, Lemon and Olive Oil served with Grilled Radicchio, Creamy Polenta and a Preserved Lemon Emulsion.
Tuesday, March 20 | 6:30 PM - 8:30 PM PURE CANADIAN MAPLE | $60
Chef Jim Comishen celebrates the versatility of Canadian maple syrup with these festive dishes. Menu includes: Warm Fig Salad candied with Maple Syrup and served with Danish Bleu Dressing; Butternut Squash and Apple Soup with Maple Syrup; Mapleglazed and Sesame Seed-crusted Salmon Fillet with Mango Chutney; and Candied Maple-roasted Root Vegetables.
Saturday, March 24 | 10:30 AM - 12:30 PM SABOR LATINO | $60
Chef Rossy Earle, owner of SupiCucu, showcases the intense flavours of Latin American cuisine. Menu includes: Camarones al Ajillo (shrimp in garlic butter sauce); Pigeon Peas and Coconut Rice; and Platanos en Tentacion (caramelized sweet plantain).
Monday, March 26 | 1:00 PM - 3:00 PM SIMPLY SUPERB SOUPS AND STEWS | $60
Cooking instructor Elise Burton presents the ultimate comfort food favourites - mouthwatering soups and stews that you'll want to make over and over again. Menu includes: Baked Potato Soup with all the fixings; Chicken Stew with Puff Pastry "Pillows;" and Creamy Tomato Soup with Grilled Cheese Croutons.
Tuesday, March 27 | 6:30 PM - 8:30 PM MAKE-AHEAD EARLY SPRING GATHERING | $60
Chef Emily Richards prepares a sensational early spring meal, along with tips and tricks to make entertaining easy. Menu includes: Savory Brie Thumbprints; Orange-infused Chicken Couscous Salad; Fresh Greens with Maple Vinaigrette; and Maple Mousse with Candied Pecans.
*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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