LCBO Millcroft Centre | 2000 Appleby Line, Burlington, Ontario
L7L 6M6 |
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.
THURSDAY, MAY 2 | 6:30 PM – 9:30 PM
SAVOUR THE FLAVOURS – $85
Executive Sous Chef David Sider of Langdon Hall Country Hotel & Spa,
Relais & Châteaux, specializes in developing innovative dishes that reflect
both the character and ingredients of the season. On the menu: Roasted and
Raw Ontario Asparagus Salad with Fennel, Pickled Mushrooms and Sorrel;
Black Cod Ceviche with Carrot, Sunflower and Coriander; Poached Steelhead
Trout served with Warm Dressed Beets, Horseradish and Caper Vinaigrette;
and Strawberries with Garden Herbs, Black Pepper and Goat’s Milk.
SATURDAY, MAY 4 | 10:30 AM – 12:30 PM
SIGNS OF SPRING – $60
Chef Donna Miller helps bring the tastes, aromas and feeling of spring to life with
fresh, celebratory dishes. On the menu: Fresh Asparagus rolled in Prosciutto with
Dijon Dressing; Linguini with a Medley of Seafood; Basa with Green Olives and
Tomatoes served with Green Peas; and Italian Lemon Gelato with Fresh Berries.
MONDAY, MAY 6 | 6:30 PM – 9:30 PM
THE LADIES OF PILLAR AND POST – $85
Executive Chef Therese De Grace and Executive Sous Chef Jessica Tennier of
Niagara-on-the-Lake’s Pillar and Post combine forces to demonstrate a
collection of recipes that will have friends and family asking for more. On the menu:
Seared Scallops with a Mediterranean Micro Salad and Paprika Oil; Warm
Niagara Winter Beet Salad; Roasted Chicken Suprême with Bacon Onion Jam,
Potato Pavé and the season’s best Cellar Vegetables; and Lavender Crème Brûlée.
THURSDAY, MAY 9 | 7:00 PM – 9:00 PM
TREAT MOM FOR MOTHER’S DAY – $60
Executive Chef Chris Smythe of Niagara-on-the-Lake’s Prince of Wales Hotel
prepares dishes that pay a stylish tribute to Mom. On the menu: Baked Woolwich
Goat’s Cheese, Roast Sugar Beets and Phyllo Pastry Tart; Maple-poached
Organic Salmon served with Red Curry and Coconut Milk Cassoulet; and
White and Dark Chocolate Bark with Dried Fruit and Nuts.
SATURDAY, MAY 11 | 10:30 AM – 12:30 PM
CALIFORNIA DREAMIN’ – $60
Freelance Chef Jim Comishen transports your palate and imagination to the
wine hills of Napa, California, for a taste of some delicious and satisfying spainspired
cuisine. On the menu: Salad of Roasted Asparagus, wrapped in
Prosciutto and accompanied by Balsamic Dipping Oil; Syrah Risotto with Pancetta
and Asiago; and Wine-poached Chicken Stew with a Creamy Sauce in a Puff
Pastry Shell finished with Fresh Herbs.
TUESDAY, MAY 14 | 6:30 PM – 9:30 PM
FRESH AND EASY ENTERTAINING – $85
Chef Pamela McDonald of More than Food demonstrates how to create dishes
that look like you spent hours in the kitchen…even if you really didn’t. On
the menu: Goat’s Cheese on a Zucchini Lattice in Parchment; Asparagus and
Avocado Salad with Lime Vinaigrette; Almond-crusted Salmon with Leek and
Lemon Cream, Mint and Pancetta Risotto; and Buttermilk Creams with
Strawberry Rhubarb Sauce. Plus, one lucky participant will take home a large
(48-piece) gift bag of Pamela’s Skor Bar Cookies, which have been featured in
- Featured Chef/Full-meal class*
THURSDAY, MAY 16 | 7:00 PM – 9:00 PM
SPOTLIGHT ON SEAFOOD – $60
Executive Chef Michael Middlemost of Burlington’s Walker’s Fish Market
prepares delicious, flavourful and imaginative dishes using only fresh,
quality ingredients in this seafood extravaganza. On the menu: Blue Crab
Shrimp Cakes with Hot and Sour Roasted Red Pepper Purée, Pickled Red Onions,
Baby Arugula and Charred Corn; Wasabi Lime Sesame-seared Ahi Tuna with
Lyonnaise Fingerling Potatoes, Shiitake and Oyster Mushrooms, Soy Butter and
Jalapeño Tomato Salsa; and Caramelized Banana Bread Pudding with Maple
Vanilla Caramel and Strawberry Compote.
TUESDAY, MAY 21 | 7:00 PM – 9:00 PM
SPRINGTIME IN THE KITCHEN – $60
This time of year can be a struggle as to what to cook for family and friends.
Chef and cookbook author Emily Richards shows how to put together a
delicious spring meal that includes easy make-aheads. On the menu: Local
Cheeses, including Homemade Warm Ricotta (perfect appetizers for guests’
arrivals); Apple and Onion Soup; Mediterranean-style Stuffed Lamb Leg
served on Greens; and Lemon Dessert.
THURSDAY, MAY 23 | 6:30 PM – 9:30 PM
CELEBRATING THE FRESH FLAVOURS OF THE SEASON – $85
Chef André Donnet prepares his all-time favourite seasonal dishes that are perfect
for entertaining. On the menu: Asparagus Mimosa, Goat’s Cheese Fondant and
Red Pepper Emulsion; Wild Salmon in Crispy Rice Paper over Thai Black Rice;
Marinated Pork Tenderloin served with Orange-Port Sauce and Barley Primavera;
and White and Dark Chocolate Mousse Quenelles served with Raspberry Coulis.
SATURDAY, MAY 25 | 10:30 AM – 12:30 PM
CULINARY MAGIC: WINES IN YOUR FOOD – $60
Learn how to impress guests with ease as Chef Tony Andrady presents imaginative, restaurant-worthy dishes
that incorporate wine to enhance flavour. On the menu: Purée of White Asparagus
garnished with Seared Diver Scallop and Shaved Pecorino Cheese; Bay of
Fundy Salmon stuffed with Lobster and Chèvre topped with Horseradish
Hollandaise; and Blueberry Crisp with French Vanilla Ice Cream.
TUESDAY, MAY 28 | 6:30 PM – 9:30 PM
GIFTS FOR YOUR TASTE BUDS – $85
Chef and cookbook author Mimmo of Windsor’s Koolini’s Italian Eatery and
Catering prepares delicious, crowd-pleasing dishes. On the menu: Grilled
Trevigiano Radicchio with Fig Marmalade and Fontina Cheese; Champagne and
Rose Petal Risotto with Lobster Medallions; Tilapia and Avocado Patties
with Brandy Aioli; and Panna Cotta with Blackberry Coulis and Caramel Sauce.
THURSDAY, MAY 30 | 7:00 PM – 9:00 PM
GLORIOUSLY GLUTEN-FREE – $60
Executive Chef/owner Peter Niculescu of Burlington’s The Naked Sprout discusses
gluten-free living and how to stock a pantry with the appropriate items, as he
prepares delicious dishes that are totally gluten-free. On the menu: Rosemary
Baguette served with Shiitake Stroganoff, Crushed Tomato and Basil Pesto; Dosa
with Potato, Chickpea, Mung Bean Sambar and Roasted Cauliflower Purée;
and Raw Triple Chocolate Cheesecake.
SATURDAY, JUNE 1 | 10:30 AM – 12:30 PM
JUST ADD FRIENDS AND ENJOY – $60
Chef Paul Mattina of Georgetown’s Mattina’s Cucina shares delicious dishes
that make seasonal entertaining a breeze. On the menu: Grilled Chicken
and Caramelized Onion Salad with Maple Rum Rosemary Dressing; Penne
Primavera with Ricotta Balls; and Limoncello Zabaglione with Berries
THURSDAY, JUNE 6 | 7:00 PM – 9:00 PM
IT’S ALMOST SUMMER! – $60
Executive Chef Therese De Grace of Niagara-on-the-Lake’s Pillar and Post
prepares easy, make-ahead foods perfect for relaxed entertaining on a warm
evening or sunny afternoon. On the menu: Fig, Bacon, Onion and Nanny Noir
Cheese Flatbread Pizza; Laotian Rice Paper Salad Rolls with Tamarind Peanut
Dipping Sauce; Nouveau Carbonara with Poached Egg, Pingue Prosciutto Crisps,
Fresh Peas and Pea Shoots; and Frozen Dark Chocolate Slice with Bitter Cherry
and Black Pepper Sauce.
SATURDAY, JUNE 8 | 10:30 AM – 12:30 PM
FRESH TASTES OF THE SEASON – $60
Executive Chef Scott Bailey of The Ancaster Mill celebrates the season with
exquisite and light dishes. On the menu: Pan-seared Scallops with Garden Herb
Cream, Smoked Lardon and Spring Peas; Rack of Herb-crusted Lamb served
with Buttered Potatoes, Roasted Heirloom Carrots and a Grainy Mustard
Lamb Reduction; and Strawberry-Rhubarb Custard Tart garnished with
TUESDAY, JUNE 11 | 7:00 PM – 9:00 PM
AFTERNOON TEA – $60
Executive Sous Chef Jessica Tennier of Niagara-on-the-Lake’s Pillar and Post
knows that the key to afternoon tea is a well-balanced menu, imagination
and a great guest list! On the menu: Devonshire Cream and Preserves; Lemon
Cranberry Scones; Lobster Salad on Pumpernickel; Smoked Salmon and Dill
Roulades; Chicken Salad Tartlets; and the Pillar and Post’s famous Egg Salad.
THURSDAY, JUNE 13 | 7:00 PM – 9:00 PM
HOORAY FOR DAD! – $60
Learn the finer points of preparing a memorable meal for that special man in
your life as Chef Pamela McDonald of More than Food demonstrates sure-toplease
recipes. On the menu: Oriental Coleslaw; Mini Bacon and Cheddar Beef
Sliders topped with Crispy Onions; Mini Pulled Pork Sandwiches with Homemade
Barbecue Sauce; Honey Garlic Chicken Bites served with Crispy Roasted Potato
Wedges with Aioli; and Chocolate Porter Beer and Vanilla Ice Cream Float topped
with a Chocolate and Skor Bit-studded Cookie. Plus, one lucky participant will
take home a large (48-piece) gift bag of Pamela’s Skor Bar Cookies, which have
been featured in Chatelaine magazine.
- Featured Chef
SATURDAY, JUNE 15 | 10:30 AM – 12:30 PM
FROM TUSCANY WITH LOVE – $60
Chef and culinary instructor Iliana Santini shares traditional recipes
inspired by her favourite dinner spots in Tuscany. On the menu: Crostini with
Lardo di Colonnata; Tagliata with Sautéed Mushrooms; Scagliozzi (fried
polenta); Arugula Salad with shaved Parmigiano; and Panna Cotta Aromatica
with Frutti di Bosco.
THURSDAY, JUNE 20 | 7:00 PM – 9:00 PM
SOUTHERN STYLE BARBECUE – $60
Chef/owner and Pit Crew Chief Mike Pitton of Southern Smoke Truck,
Southern Style BBQ presents unique, easy and fresh dishes designed to
highlight new taste experiences for the season. On the menu: Seared Shrimp
on Belgium Endive with Chipotle Sauce; Chicken-fried Chicken with Southern
Peppered Milk Gravy, Roasted Garlic Mashed Potatoes and Green Beans; and
Candied Pecans with Vanilla Ice Cream.
SATURDAY, JUNE 22 | 10:30 AM – 12:30 PM
LIGHT AND BRIGHT SUMMER DINING – $60
Chef and cookbook author Sabrina Falone presents a menu that is entirely
make-ahead, easily adapted for vegetarians and features local produce
as the star in every dish. On the menu: Golden Gazpacho with Avocado and
Cucumber Salsa; Warm Pea and Asparagus Salad with Baby Arugula;
Potato and Green Bean Salad with Walnut Dressing; Open-Face Turkey
Sandwich with Brie and Homemade Cherry Compote; and Peach Crisp
with Vanilla Bean Ice Cream and Caramel Sauce.
THURSDAY, JUNE 27 | 7:00 PM – 9:00 PM
DINNER MADE EASY – $60
Chef Mitch Lamb of Burlington’s Stone House Restaurant and Lake House
Restaurant proves that fabulous foods, great company and a little pre-planning
are the keys to entertaining success. On the menu: Oysters Rockefeller; Seared
Salmon, Seared Calamari and Puttanesca Sauce served with Goat’s Cheese
Polenta; and Ashta (Lebanese pastry cream) with Sour-Cherry Compote,
Apricot Preserve and Pistachio Brittle.
SATURDAY, JUNE 29 | 10:30 AM – 12:30 PM
MAIN MEAL SALADS – $60
As temperatures soar, the thought of heating up the kitchen to cook a heavy
meal just isn’t motivating. Chef Andy McKinney of Whisk Management
Catering and Whistler’s Restaurant and Banquet Hall shows how to create main
meal salads that are delicious, nutritious and satisfying. On the menu: Thai
Chicken Salad with Lime and Chili Dressing; Quinoa Tabbouleh with Roast
Peppers and Shallots; Warm Lentil with Chèvre Salad; Wild Mushroom with
Radicchio and Roast Flank Steak; and Fruit Salad.
TUESDAY, JULY 2 | 6:30 – 9:30 PM
OYSTER MANIA – $85
Learn all there is to know about these tiny “tidbits from the sea” as Chef Mitch Lamb of Burlington’s Stone House Restaurant and Vineland’s Lake House Restaurant presents an evening filled with delicious, decadent and straightforward recipes featuring oysters. On the menu: Oyster Flight (a sampling of various oysters from east to west); Oysters Rockefeller; Steak, Guinness and Oyster Pie; and “Eton Mess” (Greek yogurt, fresh berries and crisp meringue). Plus, one lucky participant will go home with a certificate for dinner for four at Stone House Restaurant in Burlington.
Full-meal class*/Featured chef
THURSDAY, JULY 4 | 7:00 – 9:00 PM
SPECTACULAR SALADS – $60
Chef Therese De Grace prepares a no-fuss, make-ahead menu to help fulfill your entertaining needs for the entire season. On the menu: Chilled Pad Thai Noodle Salad; Panzanella with Seared Tuna; Grilled California Romaine Salad; Portuguese Fava Bean and Roasted Chicken Salad; Mexican Ceviche with Micro Greens; and Chocolate Lavender and Berry Salad.
SATURDAY, JULY 6 | 10:30 AM – 12:30 PM
INDIAN-INSPIRED GRILLING – $60
Chef and culinary instructor Geeta Maini shows you how to crank up the heat on summer cooking and outdoor grilling. Learn how Indian spices add flair and flavour to your dishes. On the menu: Bhel Poori Chaat (a no-fuss appetizer from the streets of Mumbai with sweet-and-sour flavours that burst in the mouth); Chicken marinated in Fresh Roasted Spices and Yogurt; Lamb Burgers with a Couscous Pilaf and Chickpea Salad; Mango Salad; and Mango and Passion Fruit Shikhand.
TUESDAY, JULY 9 | 7:00 – 9:00 PM
HOORAY FOR SUMMER – $60
Chef Terry Salmond presents foods that are not only mouth-watering but also so easy to prepare! Learn how to turn fresh, seasonal ingredients into amazing dishes. On the menu: Pan-seared Scallops served with Grilled Peach, Cashew Crunch, Crème Fraîche and Pickled Shallot Petals; Charred Pork Chop, Broccoli Rabe and Crushed Fingerling Potatoes; and Strawberry Mascarpone Mille Feuille.
WEDNESDAY, JULY 10 | 7:00 – 9:00 PM
FULL OF FLAVOUR – $60
Get inspired to host your friends and family as Chef Donna Miller shows you how to shake up your culinary repertoire with these dishes that are sure to impress. On the menu: Fresh Pear and Arugula Salad; Ribs with Hoisin-Peanut Butter Rub; Ribs with Carolina Barbecue Sauce served with Baked Beans, Creamy Smashed Potatoes and Corn on the Cob; and Fresh Summer Fruit with Mint.
THURSDAY, JULY 11 | 7:00 – 9:00 PM
A SUMMER DINNER PARTY – $60
Chef Rachel Johnstone of Rachel Johnstone Catering will show you how to throw a spectacular dinner party with a little bit of pre-planning and very little fuss and bother. On the menu: Shrimp and Avocado Salad; Beef Tenderloin with Blue Cheese Sauce served with Celeriac Purée and Green Beans sautéed with Shallots and Bacon; and Individual Trifle with Grand Marnier-marinated Fruit.
SATURDAY, JULY 13 | 10:30 AM – 12:30 PM
SIZZLIN’ SUMMER GRILLIN’ – $60
It’s time to heat up the grill and put those tongs to good use! Chef and culinary instructor Jessica Tennier showcases guest- friendly recipes that are fast, satisfying and full of flavour. On the menu: Grilled Marinated Jerk Chicken; Grilled Summer Pork Chop with Homemade Applesauce; Homemade Turkey Burgers with Corn Relish and Pickled Red Onions; and Grilled Malibu Rum-soaked Pineapple.
TUESDAY, JULY 16 | 7:00 – 9:00 PM
NIAGARA-INSPIRED ENTERTAINING – $60
Inspired by the seasonal harvest, Executive Chef Chris Smythe of Niagara-on-the- Lake’s Prince of Wales Hotel wows with fresh dishes that are a perfect addition to your entertaining repertoire. On the menu: Rustic Crostini with Heirloom Tomato Relish and Sweet Basil Oil; Fire-roasted Flank Steak and Blue Cheese Salad with Avocado, Romaine Hearts and Roast Pimento Vinaigrette; and Niagara Peach Ice with Walnut Cookies.
THURSDAY, JULY 18 | 6:30 – 9:30 PM
UNFORGETTABLE ELEGANCE – $85
Executive Chef Ray Taylor of 17 Noir at Fallsview Casino Resort whets your appetite with elegant, savoury and welcoming foods that your friends won’t forget. On the menu: Ribbons of Tuna, Avocado and Spicy Radish in a Ginger Marinade; Red Delicious Apple and Celeriac Soup; Duck Breast served with Honey Baby Turnips and Frisée and Chanterelle Salad; and Roasted Peach Financier served with Vanilla Bean Ice Cream.
SATURDAY, JULY 20 | 10:30 AM – 12:30 PM
SIMPLE AND DELICIOUS DELIGHTS – $60
Chef and culinary instructor Jessica Tennier presents fresh, flavourful and fun dishes that your guests will love. On the menu: Seared Scallop on Summer Greens and Yellow Spaghetti Squash with Tomatoes and Mozzarella; Pan-roasted Certified Angus Beef Strip Loin with Butter Lettuce Salad tossed in a Leek Vinaigrette; and Lemon Blueberry Crumble.
TUESDAY, JULY 23 | 7:00 – 9:00 PM
VEGETARIAN FINGER FOODS – $60
Chef, culinary instructor and cookbook author Nettie Cronish shares recipes and tips for creating an array of finger foods sure to please vegetarian and non- vegetarian guests alike. On the menu: Rice Paper Rolls with Roasted Red Pepper, Basil and Peanuts served with Sweet Red Chili Dipping Sauce; Pita Pizzas with Red Onion, Zucchini, Mozzarella and Tomatoes; Picnic Nori Rolls with Avocado, Sun-dried Tomatoes, Teriyaki Tofu and Chives served with Sesame Oil-Tamari-Ginger Dipping Sauce; and Crispy No-Bake Rice Nut Butter Squares.
THURSDAY, JULY 25 | 7:00 – 9:00 PM
SUMMER CLASSICS – $60
Dining in or al fresco with friends has never been easier. Chef Pamela McDonald of More Than Food shares a wealth of information and inspiration as she demonstrates simple techniques that produce brilliant flavour results. On the menu: Spinach Salad with Basil-Buttermilk Dressing; Mini Crab Cakes with Avocado Aioli served with “Best Ever” Coleslaw and Black Bean Salad; and Coconut Cream Pie.
SATURDAY, JULY 27 | 10:30 AM – 12:30 PM
SIMPLY FRESH AND FAST! – $60
Thirty-minute meals never tasted so good! Take all the hard work out of preparing fresh homemade recipes that are sure to please. Chef Jim Comishen demonstrates fantastic dishes that won’t have you slaving away for hours in the kitchen before your guests arrive. On the menu: Green Bean Caprese- style Salad with Grape Tomatoes, Mini Bocconcini and Sweet Roasted Peppers; Tomato Basil Bisque finished with Cilantro and Asiago Cheese; and Rack of Lamb with a Cracked Peppercorn Crust and Olive Tapenade served with Greek-style Couscous.
TUESDAY, JULY 30 | 7:00 – 9:00 PM
FRESH FRUIT FEAST – $60
Chef/instructor Bruce Duff prepares tantalizing recipes featuring the best seasonal fruits that an Ontario summer can offer. On the menu: Kamut Fruit Salad; Grilled Salmon with Savoury Peaches; Pork Tenderloin with Local Cherries; and a fresh Raspberry Bourbon Cobbler.
THURSDAY, AUGUST 1 | 7:00 – 9:00 PM
GET SAUCY: WRAPS, TACOS AND MORE – $60
Creativity, lively flavours and fun set the stage for this class! Chef/partner Sean Atkins of Streetsville’s Saucy and Brick House Pizza Co. will inspire you with these tasty treats. On the menu: Thai Chicken and Pineapple Lettuce Wraps with Peanut Sauce; Key Lime Salad with Candied Pecans, Mandarin Oranges, Strawberries and Goat’s Cheese with a Key Lime Vinaigrette; Pulled Pork Tacos with Guacamole, Pico de Gallo, Shredded Cabbage and Coriander Sauce; Grilled Flatbreads with an assortment of spreads and toppings; and Cold Melon and Ginger Soup topped with Crispy Prosciutto.
TUESDAY, AUGUST 6 | 6:30 – 9:30 PM
WILD ABOUT ASIAN-STYLE WINGS – $85
Send your taste buds into flight as culinary instructor Suzy Cui presents an evening of wings with a “twist.” On the menu: Crispy Chicken Wings with Sweet Chili Sauce; Szechuan-style Stir-fried Wings; and Roasted Spicy Garlic and Ginger Wings, all served with a variety of Chinese-inspired side dishes such as Napa Salad with Sliced Almond, Black Mushroom Salad with Fresh Cucumber, and more!
THURSDAY, AUGUST 8 | 7:00 – 9:00 PM
VEGETARIAN BACKYARD COOKOUT – $60
Chef Therese De Grace shares her passion for great food with fun, easy, make-ahead dishes, perfect for entertaining vegetarians and non- vegetarians alike. On the menu: Falafel Burgers with Fatoush Relish; Down- home Texas Chili; “Chicken” Tacos with Guacamole and Salsa Verde; Grilled Potatoes with Fakin’ Dressing; and Strawberry Shortcake with Chantilly Cream.
SATURDAY, AUGUST 10 | 10:30 AM – 12:30 PM
SUMMER SALADS AND VINAIGRETTES – $60
Delight your taste buds with these creative, tasty and, most importantly, easy-to-make recipes. Chef Jessica Tennier presents some of her favourite salad dishes, designed with your seasonal gatherings in mind. On the menu: Southwestern Popcorn Salad; Warm Goat’s Cheese Salad with Grilled Balsamic Vegetables; Fennel and Beet Salad with a Red Wine Vinaigrette; Coleslaw with Honey Lime Dressing; and Cucumber Mint Salad with Creamy Dill Dressing.
TUESDAY, AUGUST 13 | 6:30 – 9:30 PM
AL FRESCO DINING – $85
What better way to celebrate the warm weather than by sitting down for an exquisite meal with friends and family? Executive Chef, culinary instructor and cookbook author Mimmo of Koolini’s Italian Eatery, Windsor, prepares these recipes that are sure to lighten your heart and buoy your spirits. On the menu: Jumbo Shrimp breaded with Cornmeal in a Cannellini Bean and Pancetta Casserole; Mediterranean Sea Bass in a Zucchini Crust with Lemon and White Wine served on a bed of Risotto; Roasted Lamb Loin in a Chocolate and Mint Sauce served with a Potato Cake; and Pistachio Mousse with Caramel Coulis and Toasted Sesame Seed Cookies.
WEDNESDAY, AUGUST 14 | 7:00 – 9:00 PM
GRILLED GOODNESS – $60
Chef Vanessa Coles of Hamilton’s Seven Windows restaurant knows that wonderful rubs, sauces and marinades are one of the key components to delicious prepared meat dishes. On the menu: Rubbed New York Strip Loin Bistecca with Horseradish Cream, Aioli and Honey Mustard; Rubbed Spatchcock Chicken with Piri Piri Sauce; German Potato Salad; and Apple and Fennel Slaw.
THURSDAY, AUGUST 15 | 7:00 – 9:00 PM
SIMPLE RECIPES KICKED UP A NOTCH – $60
Executive Chef Adrian Rusyn of the award-winning Breakwater Restaurant at Port Credit’s Waterside Inn uses premium ingredients to demonstrate easy-to-prepare recipes simple enough to make at home. On the menu: Potato Gnocchi served with Fresh Peas, Pea Purée, Pea Foam and Pea Hollandaise; Pan-seared Scallops served with Asparagus and Mushrooms sautéed with Banana Liqueur; and Strawberry Shortcake with Strawberry Ice Cream.
SATURDAY, AUGUST 17 | 10:30 AM – 12:30 PM
FOODS TO PAIR WITH BEER – $60
Chef and culinary instructor Tonia Wilson has put together a simple and classic summer menu of foods that are perfectly paired with that ice-cold beer we find so refreshing on a hot summer day. On the menu: Summer Salad with Raspberries, Hazelnuts and Feta; Italian Sausages with Caponata (Sicilian eggplant and pepper relish); Caramelized Onion and Olive Flatbread; and Mocha Brownies.
TUESDAY, AUGUST 20 | 7:00 – 9:00 PM
BOUNTIFUL PIZZAS AND SEASONAL CALZONES – $60
Learn how to treat family and friends to Italian-inspired favourites incorporating the bounty of the season. Chef Paul Mattina of Georgetown’s Mattina’s Cucina will share his recipes for traditional dishes. On the menu: Caesar Salad; Pizzas, including Margherita, Smoked Chicken with Feta and Mozzarella, and Chocolate-Berry Nut; and Savoury Calzones with delicious dips.
THURSDAY, AUGUST 22 | 6:30 – 9:30 PM
IMPRESSIVE BUT EASY ENTERTAINING – $85
Executive Chef Ray Taylor of 17 Noir at Fallsview Casino Resort demonstrates how to create a menu of dishes that look like you spent hours in the kitchen...even if you really didn’t. On the menu: Crispy Prosciutto-wrapped King Shrimp served with Hot Mustard Foam and Sour Cherry Jus; Endive Salad with Huckleberries, Brie and Candied Pecans; Prime Beef Strip Loin topped with Ginger Mushrooms, Soya Caramel Sauce and Taro Croquettes; and Hazelnut Milk Chocolate Crème Brûlée.
SATURDAY, AUGUST 24 | 10:30 AM – 12:30 PM
BETWEEN THE SEA AND THE SUN – $60
Chef and culinary instructor Daniel Blavignac presents Mediterranean- inspired dishes to transport your palate and imagination. On the menu: Shepherd’s Tomato Tartare with Smoked Prosciutto; Sea Bream (red snapper)
on Almond Crust served with Rice Calaspara and Green Vegetables; and Apple and Strawberry Gratin with Lavender Honey and Vanilla Cream.
TUESDAY, AUGUST 27 | 6:30 – 9:30 PM
SPOTLIGHT ON SEAFOOD – $85
Chef Mitch Lamb of Burlington’s Stone House Restaurant and Vineland’s Lake House Restaurant prepares these crowd-pleasing dishes. On the menu: Tuna Tartare; Mussels with Tomato and Bermuda Onion in Beurre Blanc; Seared Sea Scallops with Lemon- Rosemary Risotto; and White Chocolate and Lavender Ganache. Plus, one lucky participant will go home with a certificate for dinner for four at Stone House Restaurant in Burlington.
Full-meal class*/Featured chef
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
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