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LCBO Nepean Crossroads | 543 West
Hunt Club Road, Nepean, Ontario
K2G
5W5 | (613) 224-4333
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
Wednesday, February 1 | 6:00 PM - 8:00 PM CHEF'S CHOICE FEAST | $60
Executive chef Jeff Parlardg, owner of Lapointe's Seafood Grill, Ottawa, prepares a range of mouthwatering dishes perfect for entertaining. Menu includes: Lemon Shrimp on Mint Couscous; Salmon stuffed with Asparagus and Proscuitto; and Peach and Apple Crumble à la Mode.
Wednesday, February 8 | 6:00 PM - 8:00 PM MAKING GREAT GRAINS | $60
Chef Jason Laurin, owner of Essence Catering, Ottawa, focuses much of his attention on developing delicious flavours and presentations, with nutritional and interesting ingredients. As a part-time endurance athlete, he has developed a series of gluten-free grain-based dishes that pop with flavour. Menu includes: Farro Risotto with Duck Confit; Seared Duck Breast with Duck Sauce; Amaranth Tabouleh with Lamb; Shrimp Kebob topped with Lemon Herb Yoghurt; and Lemon Herb Quinoa.
Featured chef
Wednesday, February 15 | 6:00 PM - 8:00 PM VENUS AND MARS, COMPROMISING IN THE KITCHEN | $60
Chef instructor Philip Wood and natural nutrition educator Teri Gentes marry two very different approaches to food into a harmonious feast guaranteed to impress every palate. Menu includes: Spicy Pasta à la Vodka Philippe and Gentes Marinara; Hers and His Hunan BBQ; and Ginger Ice Cream Two Ways. This class proves that you can have it all!
Wednesday, February 22 | 6:00 PM - 8:00 PM FAVOURED FLAVOURS | $60
Tonight our chef combines deep flavour combinations to create delicious dishes that can be matched with a variety of wine styles. Menu includes: Avocado Shrimp Salad; Chicken Piccatta; Sausage Gumbo; and Crème Brûlée.
Wednesday, February 29 | 6:00 PM - 8:00 PM OPA! GREAT GREEK | $60
Examine the culinary influence of Europe, Africa and Asia on Greek cuisine as you discover a range of inspired dishes. Menu includes: Lemon Egg-Drop Soup; Saganaki; Stuffed Dolmades (grape leaves) with Meat and Rice; Garlic-roasted Lamb with Minted Tzatziki; and Baklava.
March
Wednesday, March 7 | 6:00 PM - 8:00 PM HOLIDAY AT COCONUT LAGOON | $60
Certified chef de cuisine Joe Thottungal, executive chef and owner of Coconut Lagoon Restaurant, invites you to sample a genuine Kerala style feast with his tips on producing stellar Southern Indian cuisine at home. Menu includes Potato and Spinach Croquette with Mint Chutney; Beef Vindaloo with Basmati Rice; Pumpkin and Peas Erussery; Cucumber and Tomato Raitha; and Masala Chai.
Wednesday, March 14 | 6:00 PM - 8:00 PM KILLER CANAPÉS | $60
Chef Jason Laurin, owner of Essence Catering, Ottawa, knows that any good cocktail party or dinner starts with a great appetizer. Don't miss this chance to discover his classic canapés which are a staple at many high-profile events. Menu includes: Pan-seared Mixed Herb Polenta with Sundried Tomato Tapenade; Chipotle Shrimp with Avocado Mousse; Ratatouille Goat's Cheese Mousse in a Phyllo Cup; and Seared Beef Black and Blue with Fennel Candy. A must for those who love to entertain! Plus, one lucky participant will receive a $50 gift certificate for Essence Catering.
Featured chef
Wednesday, March 21 | 6:00 PM - 8:00 PM CANDIED AND CARAMELIZED | $85
Chef Laura Clarke-Giberson, of Caldwell's Grant, Amherstburg, uses the easy technique of caramelization to transform simple ingredients into mouthwatering dishes. Menu includes: Caramelized Onion and Tomato Jam with Goat's Cheese; Chickpea Salad with Preserved and Candied Lemon; Caramelized Vietnamese Pork; Pan-seared Veal with 24-hour Demi-glace; and Toffee Ice Cream with Candied Pecans and Caramel Sauce.
Full-meal class*
Wednesday, March 28 | 6:00 PM - 8:00 PM FOOD TO EAT OVER THE SINK | $60
Chef instructor Philip Wood prepares some of his favourite "sloppy foods" which he prefers to be hand-eaten, elbows out, leaning over the sink - of course, they still make great eats plated and served to guests! Menu includes: Jumbo Cheese Bacon Chili Burgers; Pulled Pork Asian Slaw Wraps; and Banana Honey Nutella Crêpes with Whipped Cointreau Cream.
*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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