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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.


TUESDAY, APRIL 1 | 6:30 - 8:30 PM


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

TUESDAY, APRIL 8 | 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

TUESDAY, APRIL 15 | 6:30 - 8:30 PM


Chef Paula Bambrick celebrates the versatility of mushrooms with easy-to-prepare 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.

THURSDAY, APRIL 24 | 6:30 - 8:30 PM


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

MONDAY, APRIL 28 | 1:00 - 3:00 PM


Join Chef Jim Comishen as he shows you how beer can be used to create new recipes that will soon be family favourites. Start with warm and comforting Beer Bread Muffins, followed by wild and funky Steamed Mussels with Beer, Leeks and Bacon. Next classic Beer-braised Red Cabbage with Polish Sausage. Finally Jim takes a rich Guinness and makes a hearty Braised Beef and Mushroom Stew. Who said beer is only for drinking - come join us for this special and unique evening.

TUESDAY, APRIL 29 | 6:30 - 8:30 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 a sautéed onion and tomato sauce); Dal Makhani (black lentils cooked with spices and butter); Basmati Rice Pilaf; and Raita (yogurt relish with vegetables).


TUESDAY, MAY 6 | 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

MONDAY, MAY 12 | 1:00 - 3:00 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.

TUESDAY, MAY 13 | 6:30 - 8:30 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.

THURSDAY, MAY 22 | 6:30 - 8:30 PM


Chef Vanessa Yeung, owner of Aphrodite Cooks, Toronto, puts salad centre stage with these seasonal, fresh and inspiring main course specialties. On the menu: Seared Salmon with Roasted Beets, Dill, Watercress and Goat's Cheese; Grilled Flank Steak with Black Beans, Tomatoes, Cilantro and Corn Salad; Seared Duck Breast with Balsamic Grape Sauce, Arugula and Fingerling Potato Salad with Pancetta and Shallot Vinaigrette; and Grilled Calamari Salad with Baby Arugula, Pineapple Salsa and Basil Aioli.

TUESDAY, MAY 27 | 6:30 - 8:30 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.


MONDAY, JUNE 2 | 1:00 - 3:00 PM


Chef, instructor and cookbook author Emily Richards prepares the most popular beef cuts along with some mouthwatering sides. On the menu: Grilled Beef Roulades; Sun-dried Tomato Tri-Tip with Tomato Cucumber Salad; Zucchini Steak Salad; and Easy Burgers that are over-the-top tasty.

TUESDAY, JUNE 3 | 6:30 - 8:30 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 with a selection of signature Terroni dishes that include seasonal, fresh and local fare. 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.

TUESDAY, JUNE 10 | 6:30 - 8:30 PM


Pastry Chef/owner Kyla Eaglesham of Madeleine's Cherry Pie and Ice Cream, Toronto, offers a perfect pastry primer with this sweet and savoury baking menu. On the menu: Wild Mushroom, Leek and Artichoke Galette with Spring Greens in a Gruyère Cheese "Bowl"; Heirloom Rhubarb Galette with Almonds and Lemon Zest; and Salad Greens with Simple Vinaigrette.

SATURDAY, JUNE 14 | 10:30 AM - 1:00 PM


The chefs of Dining In Chez Vous will get your cooking skills in shape in this interactive class where with you'll learn how to de-bone a chicken and fillet a fish. On the menu: Cobb Salad; Ovenroasted 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

TUESDAY, JUNE 17 | 5:30 - 8:30 PM


Chef Tony Andrady creates this simple, yet sophisticated warm-weather menu, 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

TUESDAY, JUNE 24 | 6:30 - 8:30 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.

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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