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DISCOVER COOKING CLASSES
 

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.

APRIL

WEDNESDAY, APRIL 2 | 6:00 - 8:00 PM

INSPIRED BY THE SEA – $60

Chef/owner Marysol Foucault of Edgar combines classic techniques with robust flavours from the sea to create exciting, mouthwatering dishes. On the menu: Pan-seared Scallop with Chorizo and Cauliflower Purée; Whole Stuffed Trout with Fennel and Chorizo; Roasted Potatoes tossed with Black Olives, and a Lemon Tart. Plus, one lucky customer will receive a basket of baked goodies, including Marysol's delicious lemon tart. Featured chef

WEDNESDAY, APRIL 9 | 6:00 - 8:00 PM

PASSIONATE ABOUT FLAVOUR – $60

Chef Nitin Mehra of East India Company, one of Ottawa's most celebrated Indian restaurants, brings his special flair and signature spice blends to a variety of his favourite dishes and will also demonstrate how to make Paneer. On the menu: Vegetable Korma (vegetables in a mild curry cream sauce); Channa Masala (spiced chickpeas); Pulao (fragrant vegetables and rice); Aloo Gobhi (spiced cauliflower and potatoes); Spiced Dhal (lentils); and Kheer (rice pudding).

WEDNESDAY, APRIL 16 | 6:00 - 8:00 PM

FISHSTRAVAGANZA – $60

Chef/owner Jeff Parlardg of Lapointe's Seafood Grill and Westboro Fish House presents a "fishstravaganza" of epic proportions. On the menu: Caesar Salad with Warm Bacon, Goat's Cheese and Smoked Salmon Dressing; Seared Sashimi Yellow Fin Tuna on Red Cabbage Slaw and Balsamic Reduction; and Raspberry Explosion.

SATURDAY, APRIL 19 | 10:30 AM - 1:00 PM

BASIC KNIFE SKILLS – $145

Chef Andrew Skorzewski teaches safe and efficient techniques for slicing, dicing and chopping with a range of recipes perfect for using your new knife skills. On the menu: Classic French Onion Soup; Pesto-marinated Chicken with Caponata (Southern Italian aubergine antipasto); and Tarte Tatin. Plus, participants will also receive a complimentary paring knife, chef's knife and honing steel (retail value: $165) from Wüsthof-­Trident. 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

WEDNESDAY, APRIL 23 | 6:00 - 8:00 PM

SEA, RIVER, EARTH – $85

French-trained Chef Jean-Marc Baqué of cuisinestories.com brings his international experience to this stellar Full-meal class. On the menu: Duo of Salmon Rillette and Gravlax served with Pickle Whip Cream and Arugula Salad; Pan-seared Duck Breast served with Confit Lemon, Fondant Potatoes, Baby Pak Choi and Szechuan Pepper Sauce; and Vanilla Panna Cotta served with Marinated Fresh Fruit Salad. Full-meal class

WEDNESDAY, APRIL 30 | 6:00 - 8:00 PM

JAPANESE PENICILLIN – $60

Chef and culinary instructor Andrew Skorzewski demonstrates the art of coaxing out the subtle but unmistakable flavours that you find in the best dashi, which is commonly thought of as the Japanese cure-all. Learn the most effective and delicious techniques for enjoying this magical elixir. On the menu: Shrimp Tempura and Buckwheat Soba; Goma-Ae (spinach and sesame salad); and Grilled Chicken with Green Onions and Udon.

MAY

WEDNESDAY, MAY 7 | 6:00 - 8:00 PM

FIRED UP FOR FUSION – $60

By combining techniques, ingredients and flavours from different culinary traditions, Chef Joe Juarez creates his own special blend of delicious, a particular kind of fusion. On the menu: Tequila Shrimp and Avocado Salad with Creamy Lime Dressing; Smoked Salmon, Caper, Avocado and Mint Bruschetta; and Spanish Summer Couscous with Grilled Sweet Chile-glazed Salmon.

WEDNESDAY, MAY 14 | 6:00 - 8:00 PM

EMPIRE EVENING – $60

Chef Gianluca di Costanzo of Empire Grill spices things up for spring with a selection of traditional Italian dishes. On the menu: Timballo di Melanzane Zucchine Parmigiana-Style; Seared Jumbo Shrimp in Olive Oil, Garlic and White Wine Sauce; and Strozzapreti with Pesto and Scallops.

SATURDAY, MAY 17 | 10:30 AM - 1:00 PM

ADVANCED KNIFE SKILLS – $160

Chef and culinary instructor Andrew Skorzewski teaches safe and efficient techniques for deboning a chicken, filleting a fish, dicing and chopping, with a range of recipes perfect for using your new knife skills. On the menu: Marinated Trout with a Composed Salad and Dill Cream; Pan-seared Chicken Breast with Garlic Olive Oil Mashed Potatoes and Grape Tomato Confit; and Chocolate Ganache Tart with Cocoa Nibs and Tarragon Macerated Strawberries. Plus, participants will also receive a complimentary boning knife, filleting knife and knife block (retail value: over $200) from Wüsthof-­Trident. Hands-on class 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.

WEDNESDAY, MAY 21 | 6:00 - 8:00 PM

SPRING SEAFOOD SAFARI – $60

Chef/owner Jeff Parlardg of Lapointe's Seafood Grill and Westboro Fish House is passionate about his seafood and will share his vast knowledge of ingredients and techniques. On the menu: Spinach and Strawberry Almond Salad with Seared Tuna and Asian Sesame Vinaigrette; Blackened Atlantic Salmon with Black Olive and Sundried Tomato Tapenade; and Four Berry Layered Kahlúa Chocolate Mousse.

WEDNESDAY, MAY 28 | 6:00 - 8:00 PM

CHEF SPECIAL – $60

Union 613 Chef Chris Lord loves food, especially when it's packed with big flavour and quality ingredients. See how he elevates any get-together with classic combinations executed with contemporary flair. On the menu: Chicken and Dumplings; Deviled Eggs with Bacon, Gherkins and Trout Roe; and Hog Jowl and Watermelon Salad.

JUNE

WEDNESDAY, JUNE 4 | 6:00 - 8:00 PM

THE JOE SHOW – $60

Inspired by his love of quality ingredients combined in contemporary variations, Chef Joe Juarez of El Camino brings his world vision to this fantastic spring menu that will impress even the most demanding guest. On the menu: Prawn and Ginger Shumai (dumplings) with Maple Chipotle Reduction; Asian Mango Slaw topped with Crispy Corn Tortilla; and Pork Belly with Cilantro Jalapeño Pesto and Apple Purée.

WEDNESDAY, JUNE 11 | 6:00 - 8:00 PM

SPICE FOR LIFE – $60

Join brothers and Chefs Nitin and Anish Mehra as they demonstrate the flavours and techniques that have given their East India Company restaurants some of the top ratings in Canada. On the menu: Spiced Asparagus; Potato and Fenugreek Salad; Mustard Fish Curry; Paneer Makhni (fragrant spices, cream and tomato with cheese); and Channa Masala (aromatic chickpeas).

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

PREMIUM KNIFE SKILLS – $260

In the third installment of Chef Andrew Skorzewski's knife skills series, students will combine their newly acquired skills with cutting techniques using vegetables and fruit, along with butchering techniques, such as filleting and deboning, to delicious effect. On the menu: Duo of Red Snapper and Salmon in Lemon Thyme-scented Broth with Vegetable Confetti; Mushroom Manchego-stuffed Chicken Leg with Green Olive and Sage Salsa Verde and Roasted New Potatoes; and a "Rubik's Cube" of Seasonal Fruit, Vanilla Bean Sauce and Honey Candied Almonds. Plus, participants will also receive a Santoku knife, a paring knife, a peeling knife and wooden cutting board from Wüsthof-­Trident (retail value: over $400). 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

WEDNESDAY, JUNE 18 | 6:00 - 8:00 PM

FROM ISTRIA WITH LOVE – $60

Known for delivering huge flavours and wonderful aromas, Chef di Costanzo of Empire Grill shares his love of food, fine ingredients and techniques. On the menu: Seared Wrapped Scallops with Prosciutto in White Wine Garlic Butter Sauce; Pizza Fritta; and Tilapia alla Livornese Sauce (tilapia cooked in the tradition of Livorno, with garlic and tomato sauce).

WEDNESDAY, JUNE 25 | 6:00 - 8:00 PM

WESTBORO FISH FEST – $60

Chef/owner Jeff Parlardg of Westboro Fish House brings a decidedly Canadian flavour to the table by combining delicious ingredients from the East Coast for an outstanding seafood meal. On the menu: Seared Large Digby Sea Scallops with Basil Pistachio Pesto Linguini; East Coast Lobster Roll with Golden Gala Apple and Old Bay Seasoning; and Poached Bosc Pears stuffed with Ice Cream and served with Fresh Raspberry Couli.

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

SPRING FRESH FLAVOURS – $60

Chef Jean-Marc Baqué of cuisinestories.com brings his considerable experience to the kitchen for the finale of his three-class series on sensational spring meals. On the menu: Crispy Goat's Cheese Rolls with Mixed Herb Salad; Asparagus Risotto Perfumed with Orange Zest and Cilantro; and Carrot Cake with Spicy Blueberry Jam.


*These classes feature full portions of the recipes prepared. Seating is limited.


Allergy alert: If you are concerned about class content, discuss this with the Special Events Coordinator prior to registration.

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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