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DISCOVER COOKING CLASSES
 

LCBO Millcroft Centre | 2000 Appleby Line, Burlington, Ontario
L7L 6M6 | 905 336-6200

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.

APRIL

THURSDAY, APRIL 3 | 7:00 - 9:00 PM

SOUTH AMERICAN SMALL PLATES – $60

Chef Verner Hauer prepares authentic South American mouth-watering delights that are easy to make at home. On the menu: Botana de Rutas and Verduras (mixed fruit and vegetable crudités with sea salt and lime); Ceviche de Camarone (marinated shrimp on homemade corn tostadas); Yuca Frita (fried yuca) with Jalape˝o Aioli; Pollo Asado en Adobo (roast brined and marinated chicken); and Tiramisu Argentino with Dulce de Leche-Coffee Drizzle.

TUESDAY, APRIL 8 | 6:30 - 9:00 PM

HANDS-ON PASTA – $75

Chef Donna Miller demonstrates the fine art of making your own pasta and simple sauces. On the menu: Caprese Salad; Nona's Pasta; Simple Tomato Sauce; Cream Sauce; Sausage Ragu; and Frappe (fried dough knots sprinkled with icing sugar). Hands-on class

THURSDAY, APRIL 10 | 6:30 - 9:30 PM

ENTERTAINING WITH PANACHE – $85

Executive Chef Ray Taylor of 21 Club at Fallsview Casino Resort creates fresh, colourful and flavourful dishes perfect for entertaining. On the menu: Five Onion Bisque served with Crispy Shallots and Melted Aged Cheddar; Pea Ricotta and Lemon Zest Risotto; Black Cod with Asparagus Spring Onion Citrus Sabayon; and Strawberry Galette served with Grand Marnier Custard. Full-meal class

SATURDAY, APRIL 12 | 10:30 AM - 12:30 PM

SPRING BITES FROM INDIA – $60

Chef and Rogers television personality Jasjit Kaur of Tadka Kitchen Punjabi presents ideas for light, refreshing dishes packed full of spring-green goodness. On the menu: Beets Raita (beets with seasoned yogurt); Saag Paneer (cooked spinach studded with cubes of fried paneer cheese thickened with cream) served with Basmati Peas Rice Pulao; and Tandoori Aaloo Gobhi (cauliflower and potato marinated in Indian spices and baked) served with Tandoori Roti (Indian bread).

MONDAY, APRIL 14 | 7:00 - 9:00 PM

ALL ABOUT LAMB – $60

Executive Chef, and member of the Italian Chef Association, John Scarchilli demonstrates the fine art of preparing lamb dishes. On the menu: Arugula Salad with Pear Dressing; Lamb and Rice-stuffed Red Peppers; Rack of Lamb crusted with Pistachio Nuts and Mint Sauce served with Mushy Peas; and Zabaglione.

TUESDAY, APRIL 15 | 7:00 - 9:00 PM

IN THE SEASONAL KITCHEN – $60

Executive Chef/partner Sean Atkins of Saucy and Brick House Pizza Company shares recipes for some of his favourite seasonal "off duty" dishes. On the menu: Asparagus on Toast (asparagus and smoked bacon simmered in an aged white cheddar cream sauce served over toasted Italian bread); Herb-crusted Roast Chicken with Yorkshire Pudding, Smashed Potatoes, Asparagus and Roasted Carrots; and No-Bake Chocolate Caramel Brownie Cheesecake.

THURSDAY, APRIL 17 | 6:30 - 9:30 PM

"HE SAID, HE SAID:" CULINARY BATTLE – $85

Executive Chef Adrian Rusyn and his sous chef both of the Breakwater Restaurant at the Waterside Inn, Port Credit, prepare elegant dishes that are as impressive as they are delicious. Share in the fun and inspiration as you taste dishes prepared by both chefs featuring fresh ingredients and a lot of creativity. On the menu: Red Pepper Soup; Lobster Grilled Cheese; Lemon and Parmesan Spaghetti; and a "dessert battle" of ingredients featuring sugar, cream and eggs. Full-meal class

TUESDAY, APRIL 22 | 6:30 - 9:30 PM

THE BIRDS – $85

Executive Chef Mitch Lamb of Burlington's Stone House Restaurant and Vineland's Lake House Restaurant demonstrates an impressive line-up of recipes incorporating fabulous fowl as he shows you how to make guest-pleasing dishes. On the menu: Ostrich Carpaccio; Pecan and Cherry-stuffed Quail with Honey and Dijon Cream Sauce; Seared Duck Breast with Dried Cherry Jus and Black Truffle Risotto; and Phyllo Nest with White Chocolate Mousse, Crème Anglaise and Caramel. Full-meal class

THURSDAY, APRIL 24 | 7:00 - 9:00 PM

DELICIOUS, "GOOD FOR YOU" DESSERTS – $60

Holistic nutritionist Cathy Fleischmann prepares sugar-free, dairy-free and gluten-free desserts, using natural and alternative sweeteners such as maple syrup, medjool dates, honey and Stevia. On the menu: Oatmeal Raisin Cookies; Apple Ginger Cake; Pomegranate Poached Pears; and Key Lime Pie.

FRIDAY, APRIL 25 | 7:00 - 9:00 PM

FOR THE LOVE OF QUINOA – $60

Chef, culinary instructor and cookbook author Nettie Cronish whips up a new assortment of recipes that incorporate quinoa, today's easy-to-digest superfood. Learn how to create dishes that are delicious, nutritious and satisfying. On the menu: Quinoa Salad with Dried Cranberries and Pumpkin Seeds; Quinoa Chili; Inca Red Quinoa Hummus; and Cranberry-Walnut Quinoa Squares.

SATURDAY, APRIL 26 | 10:30 AM - 12:30 PM

TASTES OF THE SOUTH – $60

Chef/owner and Pit Crew Chief Mike Pitton of Southern Smoke Truck, Southern Style BBQ shows how to create fabulous foods and new taste experiences for the season. On the menu: Southern Nachos; Old Cheddar Mac' and Cheese; Mixed Greens with Candied Pecans and Balsamic Vinaigrette; Sliders, Two Ways: Brisket Burger with Bacon, Caramelized Onions and Barbecue Sauce, and Turkey Burger with Goat's Cheese, Arugula with a Herb-Infused Aioli; and Chocolate Covered Pecans with Grey Sea Salt.

MONDAY, APRIL 28 | 6:30 - 9:30 PM

AN ITALIAN CULINARY ADVENTURE – $85

Executive Chef, culinary instructor and cookbook author Domenico Casagrande Bei (a.k.a. Mimmo) of Koolini Italian Eatery, Windsor, shares great Italian-inspired recipes that will please family and friends alike! On the menu: Cornmeal-breaded Shrimp on a bed of Goat's Cheese and Lentils; Paccheri (pasta) with Tuna and Eggplant; Veal and Sword Fish Medallions with Green Peppercorn and Roasted Red Pepper Salad; and Honey and Pine Nut Mousse with Espresso Sauce and Mango Coulis. Full-meal class

MAY

THURSDAY, MAY 1 | 7:00 - 9:00 PM

PARIS IN THE SPRINGTIME – $60

Chef and culinary instructor Daniel Blavignac knows that the opportunity to experience Paris in the spring evokes joie de vivre in us all! Savour the glorious flavours and colours of this classic French meal as chef Daniel returns to his culinary roots. On the menu: Goat's Cheese Puff Pastry with Spinach and Tomato Coulis; Pork Mignon Normande with Crêpe Millefeuille served with Artichokes and Roasted Thyme Potatoes; and Praline and Provençale Lemon Éclair.

MONDAY, MAY 5 | 7:00 - 9:00 PM

GOURMET PIZZA – $60

Say "no" to the pizza delivery box and learn to impress with over-the-top homemade pizzas! Chef/owner Paul Mattina of Georgetown's Mattina's Cucina teaches you how to make homemade dough and crowd-pleasing pizzas and sweets. On the menu: Four Cheese and Pesto; Pineapple, Pancetta and Arugula; Baked Caprese; Cinnamon-Nutmeg Breadsticks; and Zabaglione.

TUESDAY, MAY 6 | 7:00 - 9:00 PM

FROM THE TWISTED LEMON – $60

Executive Chef Dan Megna of Cayuga's Twisted Lemon Restaurant shares some of his culinary and entertaining tips for creating the perfect get-together. On the menu: Tropical Sea Scallop Ceviche with Tomato and Mint Salad; Hand-chopped Beef Tartare with Capers, Garlic and Chili Oil; Sweet Potato Gnocchi in Sage Cream Sauce with Wild Mushrooms; and Chocolate Pâté.

THURSDAY, MAY 8 | 6:30 - 9:30 PM

MOTHER'S DAY DINNER – $85

Executive Chef Tony Andrady shows you how to treat that special lady in your life with a feast for her eyes and palate. On the menu: Lemony Chicken and Spring Dumpling Soup; Pea and Asparagus Salad garnished with Phillips's Marinated Crab; Almond-crusted Salmon with Leek Cream served with Quinoa Edamame Pilaf; and Strawberry Cheesecake Parfait. Full-meal class

SATURDAY, MAY 10 | 10:30 AM - 12:30 PM

MOTHER'S DAY BRUNCH – $60

Chef, culinary instructor and cookbook author Daphna Rabinovitch presents dishes that are meant to impress and make this Mother's Day the most memorable. On the menu: Morning Glory Muffins; Make-ahead Cheese Danish; Goat's Cheese and Cherry Tomato Strata; and Fresh Fruit Compote.

MONDAY, MAY 12 | 7:00 - 9:00 PM

TEA, ANYONE? – $60

Chef Andy McKinney of Whisk Management will teach you how to celebrate the season in style with some tried-and-true afternoon tea recipes that will leave you time to be the gracious host or hostess. On the menu: Tea Sandwiches: Curried Chicken Salad; Boursin and Roasted Vegetable and Black Forest Ham with Caramelized Onion and Grilled Pineapple; Cheesecake Tartlets; and Mini Grand Marnier Shortcakes.

TUESDAY, MAY 13 | 7:00 - 9:00 PM

HOT, NEW AND TRENDY! – $60

Burlington's Ivy Bar & Kitchen Executive Chef celebrates spring and the upcoming long Victoria Day weekend with creative, delicious and simple-toprepare dishes. On the menu: Grilled Calamari; "Chop Chop" Salad; Fresh Spring Soup; and a main course that will have you asking for more!

THURSDAY, MAY 15 | 6:30 - 9:30 PM

THE INTERNATIONAL "TWIST" – $85

Culinary instructor Suzy Cui presents a unique class highlighting a mixture of multi-cultural flavours using multicultural ingredients from traditional Chinese, East Indian, Middle Eastern and Thai cuisine. On the menu: Fattoush Salad with Homemade Seven-Spice Flavouring; Tabbouleh with Asian Napa and Dressing; Hummus with a touch of Sesame Oil served with Fresh Indian Naan Bread; Thai Creamy Red Curry and Coconut Chicken versus Indian Butter Chicken; Basmati Rice with Sweet Onion and Spices; and more! Full-meal class

TUESDAY, MAY 20 | 6:30 - 9:00 PM

HANDS-ON PLATING AND PRESENTATION – $100

Plating and presentation provide the all-important first impression and set the stage for the sensory experience of enjoying a fabulous meal. Executive Chef Tony Andrady will show you how to turn your favourite meal into a restaurant-worthy presentation and wow your guests at your next gathering. Class participants will also receive a presentation kit and the other required tools (retail value: $25). Please note: Ticket price covers attendance to the class only. Registrant must attend the class to receive the presentation kit and tools. See back page for our cancellation policy.Hands-on class

THURSDAY, MAY 22 | 7:00 - 9:00 PM

ALL ABOUT CANADIAN BEEF – $60

Want to know more about Canadian Beef? Chef and cookbook author Emily Richards explores a variety of different cuts and great uses for them. On the menu: Grilled Beef Roulades; Sun-dried Tomato Tri-Trip Roast with Tomato Cucumber Salad; Zucchini Steak Salad; and Easy Burgers that are over-the-top tasty!

SATURDAY, MAY 24 | 10:30 AM - 12:30 PM

CUBAN-MIAMI SLICE – $60

Chef/instructor Bruce Duff takes you on a journey to experience the influence of Cuban flavours on the cuisine of Miami. On the menu: Avocado Black Bean Salad served with Spicy Shrimp; Cuban-style Flat-Iron Steak with Citrus and Peach Mojo served with Sweet Fried Plantains and Caribbean Rice and Peas; and Key Lime Pie.

TUESDAY, MAY 27 | 7:00 - 9:00 PM

CARIBBEAN CUISINE – $60

Chef/owner and Pit Crew Chief Mike Pitton of Southern Smoke Truck, Southern Style BBQ presents a taste of the Caribbean as he prepares an assortment of mouth-watering dishes. On the menu: Southern Corn Chowder; Jerk Chicken served with Jamaican Rice and Beans and Festival (Jamaican fried bread); and Jamaican Bread Pudding.

THURSDAY, MAY 29 | 6:30 - 9:00 PM

ADVANCED KNIFE SKILLS – $160

Chef and culinary instructor Tony Andrady gets your cooking skills in shape in this interactive class where you'll learn how to de-bone a chicken and how to fillet a fish, and then make these wonderful dishes. On the menu: Filet of Rainbow Trout with Fennel and Grapefruit Salad; and Chicken Marbella. Plus, participants 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

JUNE

MONDAY, JUNE 2 | 7:00 - 9:00 PM

A NIAGARA-INSPIRED GOURMET PICNIC – $60

Chef Ken Lefebour of Nellie James Gourmet Food to Gohas created a menu which is impressive, tasty and sure to become one of your seasonal "go-tos" for the cottage, backyard or even dockside! On the menu: Koike Farm Early Summer Cobb Salad with St.Mary's Unripened Goat's Cheese and Wagyu SekaiWagyu Bacon; Green Peppercorn and Fenugreek-crusted Fenwood Farm Naturally Raised Chicken served with Truffled New Potato Salad; and Vanilla Bean and Oolong Tea Syrup Tossed Fruit.

TUESDAY, JUNE 3 | 7:00 - 9:00 PM

FRESH AND FABULOUS – $60

Chef Justin Hill of the Ancaster Mill presents a menu featuring fresh and delicious dishes that look like you spent all day slaving in the kitchen, even though you didn't! On the menu: Seared Scallop with Pea Purée, Lardon, Gnochetti and Scallions; Roast Pork Loin served with Caramelized Fennel, Pommes Purée and Grainy Mustard Jus; and Gluten-free Molten Chocolate Torte with Chantilly Cream.

THURSDAY, JUNE 5 | 6:30 - 9:30 PM

GLOBAL GOES LOCAL – $85

Chef and culinary instructor Therese De Grace will inspire you with a globally inspired menu that she created using local, fresh ingredients readily available at our doorstep. On the menu: Caldo Verde Soup with Ontario White Beans and Pristine Oil Collards; Fried Green Tomato Salad with fresh Garden Tomatoes, Pesto, Fried Basil, Garlic Confit, Niagara Gold Cheese and The Good Earth Double-Smoked Bacon and Balsamic Syrup; Pan-roasted Pickerel served with Beet Skordalia and Deep-fried Olives; and Guernsey Ricotta Cheesecake with Saskatoon Berry Compote and Shortbread Crumbs. Full-meal class

SATURDAY, JUNE 7 | 10:30 AM - 12:30 PM

HAPPY FATHER'S DAY – $60

Bring your Dad to today's class or come to learn how to treat him to this specially created Father's Day meal presented by Chef Paola Faiella, of Two Wooden Spoons Catering. On the menu: Stout-glazed Beef Ribs; Bison Burgers with Cambozola Cheese; a play on Traditional Bruschetta; and Flourless Chocolate Cake.

TUESDAY, JUNE 10 | 7:00 - 9:00 PM

FLAVOURS THAT DELIGHT – $60

Executive Chef Mitch Lamb of Burlington's Stone House Restaurant and Vineland's Lake House Restaurant prepares delicious guest-pleasing dishes with seasonal entertaining in mind. On the menu: Baked Brie Skillet with Roasted Garlic, Figs and Honey; Roasted Striploin Roast with Blue Crab Bearnaise Sauce and Accompaniments; and Chili-Chocolate Ganache with Blood Orange Mascarpone.

THURSDAY, JUNE 12 | 7:00 - 9:00 PM

EARLY SUMMER SOLSTICE GRILLING – $60

Chef and cookbook author Emily Richards gets a jump start on summer with delicious recipes that are great make-aheads, and perfect for sharing with friends. On the menu: Ginger-Soy Pork Tenderloin Cups; Baby Potato and Bacon Salad; Mixed Pepper and Bocconcini Pasta Salad; Barbecue Veal Roast; and Chocolate Toffee Ice Cream Sandwiches.

SATURDAY, JUNE 14 | 10:30 AM - 12:30 PM

CRAZY FOR CRÊPES! – $60

Chef and culinary instructor Jessica Tennier will teach you all there is to know about these universally enjoyed creations. On the menu: Smoked Salmon Rounds with Micro Green Salad; Warm Shrimp and Crab Crêpe with Mornay Caper Sauce; Sweet Ricotta Crêpe with Orange-scented Berry Sauce; and Chocolate Hazelnut and Banana-stuffed Crêpe.

MONDAY, JUNE 16 | 7:00 - 9:00 PM

A TASTE OF THAILAND – $60

Chef Sarah Nguyen of Sarah's Kitchen showcases the sensual, aromatic and tasty cuisine of Thailand using herbs, pastes and sauces. On the menu: Red Snapper served with Tamarind sauce on a bed of Sautéed Basil Vegetables and Steamed Coconut Rice; Thai Basil Beef; and Red Curry with Smoked Meat.

TUESDAY, JUNE 17 | 7:00 - 9:00 PM

SHELLFISH MANIA! – $70

Executive Chef Chris Smythe of Niagara-on-the-Lake's Prince of Wales Hotel shares his love of shellfish in this culinary extravaganza that will help demystify shellfish preparation. On the menu: Char-grilled Tiger Prawn Sliders with Onion Cress, Bacon and Lime and Tequila Mayo; Coconut Milk, Curry and Coriander-braised East Coast Mussels; Nova Scotia Lobster Risotto Croquette with Green Chili, Fennel and Mango 'Slaw; and Apple Caramel Crisp with Amaretto Ice Cream.

THURSDAY, JUNE 19 | 7:00 - 9:00 PM

EAT DESSERT FIRST! – $60

Executive Chef Nadège Nourian, owner of Nadège Patisserie in Toronto, will engage and impress with a collection of flavourful and seasonal French pastries. On the menu: Grapefruit and Cayenne Pepper Macaroons; Grandmother's Tarte Tatin; and Basil and Strawberry Éclairs. Plus, one lucky registrant will go home with a $100 gift card for the new pattiserie's online boutique. Featured chef

SATURDAY, JUNE 21 | 10:30 AM - 12:30 PM

SWEET AND SAVOURY DINING – $60

Chef Sabrina Falone prides herself on her ability to create food that is not only delicious and fun to eat, but quite simple to prepare and serve when entertaining. On the menu: Poached Italian Pear Salad with Gorgonzola-Honey Dressing and Candied Walnuts; Apple Cider-roasted Pork Tenderloin with Celeriac and Yukon Gold Purée and Orange Glazed Beets; and Ricotta Fritters with Salted Caramel.

THURSDAY, JUNE 26 | 6:30 - 9:00 PM

HANDS-ON PIEROGIES – $75

Executive Chef Adrian Rusyn of Breakwater Restaurantat Port Credit's Waterside Inn returns to his roots as he teaches you how to make a variety of "pockets of flavour" in this unique hands-on experience. On the menu: Pierogies with three types of filling: Mushroom; Cheese and Potato; and Sweet Berry. Hands-on class

SATURDAY, JUNE 28 | 10:30 AM - 12:30 PM

THROW A GRILLING PARTY! – $60

With summer just starting, Chef Andy McKinney of Whisk Management picks up the tongs and dusts off the grill to treat family and friends to a fun-filled, delicious meal. On the menu: Cedar Plank Salmon with Quinoa; Beer Can Chicken with Potato Salad; Hoisin-glazed Flank Steak with 'Slaw; and Marinated, Grilled Peaches with Vanilla Bean Ice Cream.

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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