WEDNESDAY, MAY 1 | 6:00 – 8:00 PM

UNIQUE TAPAS – $60

Discover healthy appetizer alternatives with gourmet nutritionist and educator Teri Gentes as she demonstrates her innovative approach to tapas. On the menu: Salsa Verde with Pan-seared Scallops; Zesty Lemon Garlic Tahinifilled Cucumbers; Mediterranean Tapenade in Endive Boats with Parmesan Shavings; Spicy Black Bean Salsa with Organic Tortilla Chips; Red Pepper Jelly, Feta and Herb-sprouted Grain; and Gluten-free Pizza Bites.

SATURDAY, MAY 4 | 10:30 AM – 12:30 PM

CHEESE, PLEASE – $60

Chef Ken Harper cranks up the delicious quotient with some uncommonly delicious cheese dishes done just the way he likes them. On the menu: Grilled Stilton Sandwiches; Classic Savoury Welsh Rarebit; and Luxury Macaroni and Cheese.

WEDNESDAY, MAY 8 | 6:00 – 8:00 PM

FESTIVAL OF FLAVOUR – $60

Chef Laura Clarke-Giberson shares some of her favourite recipes for producing delicious party-friendly dishes that will have you and your guests clamouring for more! On the menu: Jalapeño-stuffed Potatoes; Muffaletta Salad; Oyster and Brie Soup; Shrimp Creole; and Orange Crêpes with Honey Butter Sauce.

WEDNESDAY, MAY 15 | 6:00 – 8:00 PM

BEER-MATCHING MENU – $60

Chef Darren Flowers of Brothers Beer Bistro creates beer-friendly dishes that pair with a variety of hoppy brews. On the menu: Tuna Tartare with Pickled Onion, Spicy Mayo, Avocado, Cucumber and Peanut Crostini; Potato and Ramp Soup with Aged Gouda, Rarebit and Truffle; and Seared Duck Breast with Lemon Spaetzle, Asparagus, Mushroom, Smoked Raisin, Beer Broth and Parsley.

SATURDAY, MAY 18 | 10:30 AM – 1:00 PM

ADVANCED KNIFE SKILLS – $160

Chef and culinary instructor Andrew Skorzewski teaches you 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’s Gourmet Series.
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 22 | 6:00 – 8:00 PM

CHEF'S CHOICE SEAFOOD – $60

Chef Jeff Parlardg, owner of Lapointe’s Seafood Grill, knows his seafood and shares his love of big flavour combinations. On the menu: Smoked Salmon en Croûte; Pan-seared Arctic Halibut Stack with Citrus Drizzle; and Mom’s Classic Strawberry Shortcake.

WEDNESDAY, MAY 29 | 6:00 – 8:00 PM

SUSHI 88 – $60

Chef José Arocena of Sushi 88 leads an informative and delicious class that includes discussions and demonstrations of Japanese knife techniques, garnishes and the selection and preparation of sushi rice. On the menu: Dashi (the foundation of Japanese cuisine) for Miso Soup; Hosomaki, including Kapi Maki (cucumber) and Tamago Maki (egg omelette); Sake and/or Maguro Maki (salmon and/or tuna – depending on freshest available); Uramaki (California roll); Nigiri (salmon and tuna on rice ball); and Salmon Sashimi (sliced raw fish).
- Featured Chef

SATURDAY, JUNE 1 | 10:30 AM – 1:00 PM

TOP NOTCH BRUNCH – $85

Chef Phil Wood combines top-quality ingredients in sumptuous combinations to produce a fantastic brunch event. On the menu: Crab and Shrimp Avocado Salad; AAA Beef Tenderloin with Poached Egg; White Asparagus and Bernaise Sauce; and Sour-Cherry Chocolate Mousse Cake.
Full-meal class*

WEDNESDAY, JUNE 5 | 6:00 – 8:00 PM

SUMMER COMFORT FOOD – $60

Summertime is all about feel-good food and get-togethers with family and friends. Join Chef Ken Harper as he puts an interesting twist on a variety of irresistible potato dishes. On the menu: Double-smoked Bacon and Blue Cheese Pommes de Terre Farcie; Indian Spiced Potato Cakes with Mango Chutney; and East Coast-inspired Fish and Potato Latkes with Creamy Dill-Mustard Sauce.

WEDNESDAY, JUNE 12 | 6:00 – 8:00 PM

MEATLESS MAINS – $60

It’s easy to get great taste and satisfying results from healthy vegetarian ingredients. Gourmet nutritionist and educator Teri Gentes uses her extensive knowledge and boundless enthusiasm to create a trio of outstanding meatless main dishes. On the menu: Roasted Veggie and Feta Strata; Mediterranean Mahi Mahi; and Grilled Vegetable Pizza.

SATURDAY, JUNE 15 | 10:30 AM – 12:30 PM

SEA TREATS – $60

Executive Chef Jeff Parlardg, owner of Lapointe’s Seafood Grill, offers up tips and techniques for the home chef who wishes to prepare sensational seafood. On the menu: Spinach and Strawberry Salad with Balsamic Toasted Almonds and Garlic-roasted Tiger Shrimp; Lobster Won Ton Soup; and Trout Amandine with Amaretto and Toasted Almond Butter.

WEDNESDAY, JUNE 19 | 6:00 – 8:00 PM

MAIN STREET CELLAR – $60

Chef Amos Jarbeau of Manotick’s Main Street Cellar demonstrates dishes designed to please, each featuring a variety of flavours and textures. On the menu: Smoked Salmon Stack; Sweet Caramelized Onion and Hot Sausage; and Over-the-Top Banana Cheesecake with Belgian Chocolate Sauce.

WEDNESDAY, JUNE 26 | 6:00 – 8:00 PM

SPRING PASSION – $60

Chef Laura Clarke-Giberson applies her special touch to dishes designed to heat up spring. On the menu: Arugula Pesto Pizza with Figs and Goat’s Cheese; Fennel, Avocado and Strawberry Salad with Pistachios; Chicken Saltimbocca with Mushroom Risotto Florentine; and Mocha Crème Brûlée with Raspberries.

SATURDAY, JUNE 29 | 10:30 AM – 1:00 PM

PREMIUM KNIFE SKILLS – $260

Chef and culinary instructor Andrew Skorzewski teaches you how to safely and efficiently slice, dice and chop using premium equipment to create outstanding dishes. On the menu: Duo of Red Snapper and Salmon in a Lemon Thyme-scented Broth with Vegetable Confetti; Mushroom Manchego-stuffed Chicken Breast with Olive and Sage Salsa Verde and Roasted New Potatoes; and a “Rubik’s Cube” of Winter Fruit, Vanilla Bean Sauce and Honey Candied Almonds. Plus, participants will also receive a complimentary Santoku knife, paring knife and peeling knife from Wüsthof-Trident’s Classic Series, along with a wooden cutting board (retail value: over $400).
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, JULY 3 | 6:00 – 8:00 PM

ELEGANT EDIBLES – $60

When the craving for variety strikes, Chef Ken Harper of Chop Chop Catering answers the call with his elegant seafood trio that’s guaranteed to impress. On the menu: Fish Cakes with Classic Tartar Sauce; Lobster Risotto with Black Truffle; and Salmon Saltimbocca.

WEDNESDAY, JULY 10 | 6:00 – 8:00 PM

BROTHERS BEER BISTRO SUMMER SLAM – $60

Chef Darren Flowers of Brothers Beer Bistro showcases his signature playful style and love of high-quality ingredients with reinterpreted classic dishes. On the menu: Beef Carpaccio with House Potato Chip, Spicy Dijon, Stout Vinegar and Parmesan; Potato Skins with Cheddar Gnocchi, Duck Speck, Potato Broth and Sour Cream; and Beer-glazed Braised Pork Belly with Rhubarb Mostarda, Black Eyed Peas and Rapini.
Featured chef

SATURDAY, JULY 13 | 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: Warm New Potato Salad with Double-smoked Bacon and Grainy Mustard Vinaigrette; Chicken Mango Salad with Jicama and Roasted Jalapeño Lime Dressing; and Baby Arugula, Goat’s Cheese and Strawberry Salad with Focaccia Croutons and Balsamic Cracked Pepper Dressing. Plus, participants will also receive a complimentary paring knife, chef’s knife, and honing steel (retail value: $165) from Wüsthof-Trident’s Gourmet Series.
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, JULY 17 | 6:00 – 8:00 PM

MIDSUMMER SENSATION – $60

Put yourself in the talented hands of Chef Jean-Marc Baqué of cuisinestories.com and enjoy a relaxed and informative evening of delicious, internationally influenced cuisine and specially matched wines. On the menu: Fresh and Citrusy Peruvian Ceviche; Fragrant Paella; and Glorious Strawberry Salad.

WEDNESDAY, JULY 24 | 6:00 – 8:00 PM

SUMMER SHRIMPTACULAR – $60

Often overlooked or underused, shrimp is a versatile and delicious ingredient ideal for both appetizers and main course dishes. Chef Philip Wood demonstrates some of his favourite dishes featuring sweet, succulent shrimp. On the menu: Bloody Mary Shrimpetizer; Shrimp with Garlicky Cuban Mojo; and Duck and Shrimp Gumbo.

WEDNESDAY, JULY 31 | 6:00 – 8:00 PM

LAPOINTE’S SEAFOOD GRILL – $60

Executive Chef Jeff Parlardg, owner of Lapointe’s Seafood Grill, is fresh obsessed and has the kind of passion and experience that helps him create some of the region’s very best seafood dishes. On the menu: Vodka Jalapeño- cured Salmon Tartare served with Greek Flat Bread; East-meets-West Salmon and Halibut wrapped with Prosciutto and served with a Mango Broth; and Tequila Lime Upside-Down Cheesecake with a Lime Coulis.

WEDNESDAY, AUGUST 7 | 6:00 – 8:00 PM

FRESH FAVOURITES – $60

Enjoy an evening of culinary excellence as Chef Joe Juarez of Canvas-Resto-Bar- Etc. prepares a series of his favourite summer dishes combining exquisite flavours and classic techniques. On the menu: Mango Caprese Salad; Tandoori Grilled Shrimp and Watermelon Salsa; and Asian Barbecue Braised Lamb Sliders.

SATURDAY, AUGUST 10 | 10:30 AM – 1:00 PM

ADVANCED KNIFE SKILLS – $160

Chef and culinary instructor Andrew Skorzewski teaches safe and efficient techniques for deboning chicken, filleting 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’s Gourmet Series.
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, AUGUST 14 | 6:00 – 8:00 PM

FRESH SUMMER SPECIAL – $60

Chef Jean-Marc Baqué of cuisinestories.com shares his special brand of classic French cuisine with a selection of delicious dishes that will make any summer get- together a standout. On the menu: Cold Cantaloupe Soup flavoured with Muscat Wine; Salmon Papillote; and Floating Island Dessert.

WEDNESDAY, AUGUST 21 | 6:00 – 8:00 PM

RAISING THE BAR – $60

Chef Darren Flowers of Brothers Beer Bistro creates some of his signature dishes that are definitely a cut above. Learn some of his tips and techniques to help raise the bar at your next event. On the menu: Tuna Sashimi blanched and cured with Coriander Aioli, Crispy Shallot, Orange and Potato Chip; Corn Soup with Beer Foam, Smoked Corn, Chili Oil and Chive; and Bacon-wrapped Pork Tenderloin stuffed with Cheesy Polenta, Snap Peas and Roasted Tomatoes.
Featured chef

SATURDAY, AUGUST 24 | 10:30 AM – 12:30 PM

HANDS-ON POWER FUEL – $75

Nutritional gourmet coach Teri Gentes uses easy steps and hands-on instruction to show you how to infuse fun, flavour and living energy into meals you can make in minutes. On the menu: Simple Salsa Bean Salad; Fast-Fist Power Wraps; Make-it-in-a-Minute Empanadas; and Raw Energy Bars.
Hands-on class

WEDNESDAY, AUGUST 28 | 6:00 – 8:00 PM

REFINED DINING – $60

Chop Chop Catering’s Ken Harper has over two decades of experience producing and serving top-notch gourmet cuisine, and when he puts on a party it’s sure to thrill. On the menu: Baby Tomato Galette with Roasted Garlic Aioli; Chianti-braised Short Ribs; and Banana Croissant Pudding with Rum Caramel.