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LCBO Maple | 2943 Major Mackenzie
Drive, Maple, Ontario
L6A 3N9 | 905 832-1367
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.
August
Tuesday, August 11 | 7:00 - 9:00 pm |
INDIAN SUMMER | $50
The flavours of Indian food lend themselves particularly well to the warmer
weather, transforming the ingredients into complex dishes that feature an
array of rich and sultry tastes. Tonight, Arvinda and Preena Chauhan, of Arvinda’s
Healthy Gourmet Indian Cooking, will teach you some of their favourite
dishes including Chicken Sheik Kebabs with Creamy Garlic Cucumber and Tomato
Raita, Indian-style Colourful Kachumber (coleslaw), Chicken Tikka with
Onions, Colourful Sweet Peppers wrapped in a Naan flatbread, and Chai Mango
Kulfi with Mango Slices. |
Tuesday, August 18 | 7:00 - 9:00 pm |
MEXICAN FIESTA | $50
Learn to make a meal of Mexican favourites that everyone can enjoy. Chef
Lorraine Powell promises a fabulous night of cooking and eating as she talks
about the distinctive chilies, spices and techniques of this fascinating
cuisine. She’ll prepare a modern menu including Empanadas, Tamale Pie with
Chipotle Chilies in Adobo Sauce and Cornbread Topping, and Fresh Bean and
Mango Salad. |
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september
Tuesday, September 8 | 7:00 - 9:00 pm |
END OF SUMMER CELEBRATION | $50
Join Andy McKinney, executive chef of Whisk Management Catering and
chef at Whistler’s Restaurant and Banquet Hall, and bid farewell to
summer with this informal yet stylish dinner menu: Corn and Crab Chowder,
Prosciutto-wrapped Stuffed Chicken Breasts, Roasted Garlic Mashed Potatoes,
Roasted Root Vegetables, and a Mixed Berry Crisp with Ice Cream for dessert. |
Monday, September 14 | 7:00 - 9:00 pm |
DELICIOUS AND COMFORTING WITH
MATTINA’S CUCINA | $60
Fall cooking is delicious, attractive, comforting and cozy. Paul Mattina,
executive chef and owner of Mattina’s Cucina, is here to prepare some
of his favourite recipes that’ll keep you warm and satiated all season long.
Enjoy Smoked Bacon, Corn and Clam Chowder, Lobster Crostini, Smoked Chicken
and Apple Pockets, and Autumn Berry Roulade with Milk Chocolate Crème
Anglaise. |
Tuesday, September 15 | 7:00 - 9:00 pm |
APPLE OF MY EYE | $50
A Humble Chef’s Stephen Sagar prepares this menu that celebrates the
juicy apple in every course. Start with a creamy Sweet Potato and Roasted
Apple Soup, followed by Pecan Gorgonzola Apple Phyllo Rolls. Enjoy Pork
Tenderloin stuffed with Grated Apple Sour Dough topped with Creamy Garlic
Leek Sauce, and finish with a Caramelized Apple and Potato Galette. To top
it all off, Chef Stephen will make super easy Caramel Apples. |
Saturday, September 19 | 10:30 am - 12:30 pm |
MAKE-AHEAD HOLIDAY COOKIES AND
BARS TO SHARE | $50
Today’s class with Chef Emily Richards focuses on holiday cookies, all of
which can be conveniently baked ahead and frozen. On the menu: Cinnamon
Ricotta Cookies, Fruitcake Munchies, and Church Windows. |
Tuesday, September 22 | 7:00 - 9:00 pm |
SAUCE TECHNIQUES WITH CHEF DAVID
SCOFFIELD | $50
Learn all about sauce techniques and the basis of classic French cuisine
with David Scoffield, chef de cuisine at Twigs Dining Room at The
Inn at Christie’s Mill. Your menu will include Honey and Pecan-crusted
Pork Tenderloin with a Plum, Pear, and Port Reduction, Poached Asparagus
with Hollandaise, Seared Breast of Muscovy Duck served with Apricot Glaze,
and for dessert Rum and Raisin Gugelhopf with English Custard. |
Tuesday, September 29 | 6:30 - 9:30 pm |
IN THE ITALIAN KITCHEN* | $85
Chef Paola Moscato shares this amazing Italian menu, which takes its shape
and taste from seasonal offerings. On tonight’s menu: Capon Soup with
Passatelli, Butternut Squash Ravioli with Toasted Walnut Gorgonzola Sauce,
Ribeye Steak with Roasted Shallots and Marsala Sauce with Wild Mushrooms and
Potato Parmesan, and Chocolate Raspberry Pâté with Sesame Sweet Chocolate
Glaze. |
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october
Monday, October 5 | 7:00 - 9:00 pm |
CREOLE CREATIONS | $60
Jeffrey Marshall, executive chef of George Weston Limited, and his
sous chef Michele Vig take you on a southern culinary journey featuring this
fusion menu: Blackened Shrimp, Chicken Gumbo with Rice and Jalapeño
Cornbread, and Peach Profiteroles with Bourbon Caramel Sauce. |
Tuesday, October 6 | 7:00 - 9:00 pm |
LOCAL ONTARIO HARVEST | $50
Take advantage of the very best from Ontario’s bountiful fall harvest. Chef
Laura Buckley creates this great menu using the freshest of ingredients:
Jewel-tone Beet Salad with Greens, Black Walnuts and Chèvre; Braised
Heritage-breed Pork with Red Fife Pasta, Beans and Vegetables; and
Honey-roasted Plums. |
Tuesday, October 13 | 7:00 - 9:00 pm |
LIVING AND EATING ORGANICALLY |
$60
Join Cynthia Beretta, of Beretta Organic Farms, as she prepares some
of her favourite foods and speaks about the benefits of an organic
lifestyle. The organic meats from her local farm are featured in this
delicious menu: Organic Beef, Barley and Mushroom Soup, Oven-roasted Prime
Rib, Garlic Mashed Potatoes, and Fresh Green Salad. |
Saturday, October 17 | 10:30 am - 12:30 pm |
CAKES, PIES AND TARTS TO MAKE
AHEAD | $50
With the holidays fast approaching, these make-ahead pies, cakes and tarts,
presented by chef and cookbook author, Emily Richards, will be warmly
appreciated. Today’s sweet treats feature an Extreme Chocolate Bar Pie,
Marzipan Chocolate Tunnel Cake, and a Chocolate Raspberry Tart. |
Tuesday, October 20 | 7:00 - 9:00 pm |
SEASONAL FALL ENTERTAINING MENU
| $60
Tony Cammalleri, executive sous chef at Pusteri’s Fine Foods, has put
together this fabulous fall-inspired menu that makes the most of
entertaining with a minimum of fuss: Baked Apples with Roasted Vegetables,
Goat Cheese and Pecans; Salad Greens with a Honey Balsamic Vinaigrette; Pork
Loin with a Soy and Maple Glaze; Sautéed Greens and Sweet Potato Mash; and
Pumpkin Chocolate Spice Cake with Vanilla Crème Fraîche. |
Monday, October 26 | 7:00 - 9:00 pm |
TREASURES FROM THE SEA | $60
Join Chef Donna Miller and learn about a wide range of fish and seafood
types, proper cleaning and storing techniques, and which flavours work best
together. On tonight’s menu: Garlic Shrimp, Fried Calamari, Pasta with
Mussels and Clams, Mixed Baby Green Salad, and Lemon Gelato topped with
Mint. |
Tuesday, October 27 | 7:00 - 9:00 pm |
AN ELEGANT AFFAIR | $50
Featured Chef Christopher Woods, executive chef of Christopher’s Gourmet
Catering, will show you how to whip up an elegant party spread. You’ll
learn his creative version of classic recipes that are sure to remain
mainstays in your entertaining repertoire for years: Roasted Butternut
Squash Soup with Crème Fraîche and Maple in Sake Cups; Smoky Grilled Corn
and Heirloom Tomato Salad; Grilled Chicken, Leek and Mushrooms in Puff
Pastry with Roasted Fennel and Fresh Thyme; and Grilled Ontario Peach
Cobbler with Grand Marnier Cream.
• Chef Profile Class |
Saturday, October 31 | 10:30 am - 12:30 pm |
SAVOURY BAKES FOR THE HOLIDAYS |
$50
Cookbook author and chef, Emily Richards, presents a refreshing collection
of savoury bakes for the holidays with recipes such as Savoury Brie
Thumbprints, Roasted Red Pepper Strata, and Walnut and Olive Fougasse. |
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november
Monday, November 2 | 7:00 - 9:00 pm |
HOLIDAY ENTERTAINING: SMALL
PLATES
(Hands-On Class) | $75
Entertain this season by serving your guests a variety of small plates
throughout the evening. Join Chef Brenda Kwong Hing and prepare these
tapas-style delicacies: Mini Shrimp Sliders with Homemade Buttermilk
Biscuits and Tomato Chutney; Crostini with Creamy Ricotta, Caramelized
Onions and Chorizo; Seared Scallops on a Cauliflower Purée; and a Martini of
Tiramisù. |
Tuesday, November 3 | 6:30 - 9:30 pm |
PLATE PRESENTATION 101* | $85
Chef Bill Lohman presents this all-new and interactive class, which focuses
on the basic principles of plate presentation. Tonight, Chef Bill will teach
you a variety of techniques that add visual appeal and how to deliver
perfect presentation using colour, texture, shapes and arrangements that
work together. Learn how to properly utilize ring molds and squeeze bottles,
and how to pour and garnish properly. Tonight’s delicious and visually
appealing menu includes Israeli Couscous Salad with Grilled Vegetables,
Potato-leek Galette, Pan-seared Loin of Lamb with a Red Wine and
Thyme-infused Jus, and a Miniature Dessert Sampler. |
Tuesday, November 10 | 6:30 - 9:30 pm |
HARVEST FEAST FOR THE HOLIDAYS*
| $85
Tonight, Chef Jim Comishen prepares a harvest feast perfect for sharing with
friends and family. Start off with a rich Butternut Squash and Apple Soup,
followed by a Mandarin Orange and Cream Cheese-stuffed Chicken Breast with a
rich Rosemary Sauce over a bed of creamy Carrot and Potato Mash. Finish off
with a classic Apple Betty. |
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*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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