LCBO Orion Gate | 545 Steeles Ave.
East, Brampton, Ontario
L6W 4S2 | 905 454-7980
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
To ensure the safety of your learning
environment please inform us of any
food allergies you may have.
WEDNESDAY, MAY 1 | 7:00 PM – 9:00 PM
MEXICAN CULINARY ADVENTURE – $60
Freelance culinary instructor Ivette Naffarate demonstrates authentic
Mexican dishes perfect for creating a Mexican-inspired feast for family and
friends. On the menu: Aztec Soup (a rich broth with crisp tortillas, avocado,
shredded chicken and Mexican cheese); Mayan-style Seared Prawns with Annatto
and Lime; Green Rice with Corn and Zetas; and Guacamole with Pomegranate.
WEDNESDAY, MAY 8 | 6:30 PM – 9:30 PM
TREAT MOM FOR MOTHER’S DAY – $85
Chef Tony Andrady prepares a menu perfect
for paying a stylish tribute to Mom. On the menu: Citrus Green-Pea Egg Drop
Soup garnished with a Seared Diver Scallop; Crab and Brie-stuffed Portobello
Mushrooms; Pan-roasted Lamb Chops with a White Bean and Swiss Chard
Chili; and Caramelized Banana Purses with White Chocolate Drizzle.
WEDNESDAY, MAY 15 | 7:00 PM – 9:00 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.
WEDNESDAY, MAY 22 | 7:00 PM – 9:00 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.
WEDNESDAY, MAY 29 | 7:00 PM – 9:00 PM
GIFTS FOR YOUR TASTE BUDS – $60
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; and Panna Cotta with
Blackberry Coulis and Caramel Sauce.
WEDNESDAY, JUNE 5 | 7:00 PM – 9:00 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 with Balsamic Dipping Oil; Syrah Risotto with Pancetta and Asiago
Cheese; and Wine-poached Chicken Stew with a Creamy Sauce on a Puff
Pastry Shell finished with Fresh Herbs.
WEDNESDAY, JUNE 12 | 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
WEDNESDAY, JUNE 19 | 7:00 PM – 9:00 PM
SEAFOOD FLING – $60
Chef Donna Miller demonstrates how easy it is to make delicious dishes
brought to you from the sea. On the menu: New England Clam Chowder;
a combination of Coconut Shrimp, Crab Cakes and Lemon Tilapia served with
Spinach Salad and Raspberry Dressing; and Fresh Fruit Crêpes.
WEDNESDAY, JULY 3 | 7:00 – 9:00 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 Green 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.
WEDNESDAY, JULY 10 | 7:00 – 9:00 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 menu. 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.
WEDNESDAY, JULY 17 | 7:00 – 9:00 PM
SUMMER IN ITALY – $60
Culinary instructor Paola Moscato goes back to her roots to prepare a rustic and truly Italian meal for all to enjoy. On the menu: Orzo Bocconcini Pasta Salad; Costeletti Alla Milanese (parmesan and rosemary veal chops); Ricotta-stuffed Gnocchi with Vodka Sauce; and Limoncello Panna Cotta (lemon custard with mixed seasonal fruit).
WEDNESDAY, JULY 24 | 7:00 – 9:00 PM
SPOTLIGHT ON SEAFOOD – $60
Chef Mitch Lamb of Burlington’s Stone House Restaurant and Vineland’s Lake House Restaurant prepares these crowd-pleasing dishes. On the menu: New England Clam Chowder; Pan-seared Halibut and Blue Crab served with Roasted Red Pepper and Goat’s Cheese Potato Cake and a Lemon and Pink Peppercorn Cream; and Lemon Blueberry Tart. Plus, one lucky participant will go home with a certificate for dinner for four at Stone House Restaurant in Burlington.
WEDNESDAY, JULY 31 | 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.
WEDNESDAY, AUGUST 7 | 7:00 – 9:00 PM
SIMPLE RECIPES KICKED UP A NOTCH – $60
Chef Jessica Tennier uses premium ingredients to demonstrate easy-to- prepare recipes simple enough to make at home. On the menu: Beet Carpaccio with shaved Niagara Gold (cheese)
and Marinated Summer Beans; Roasted Fundy Salmon on a bed of Summer Succotash; and Blueberry Tart.
WEDNESDAY, AUGUST 14 | 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.
WEDNESDAY, AUGUST 21 | 7:00 – 9:00 PM
BEST OF SOUTH CAROLINA – $60
Chef Jim Comishen transports you to the Lowcountry of the Carolinas for a dose of southern hospitality. On the menu: South Carolina Crab Cake served with a Creamy Garlic Aioli; Chicken Bog (a lowland classic named after the boggy swamps of the Carolinas); and Warm Sweet Potato Pie with Whipped Cream.
WEDNESDAY, AUGUST 28 | 7:00 – 9:00 PM
BETWEEN THE SEA AND THE SUN – $60
Chef and culinary instructor Daniel Blavignac presents a Mediterranean- inspired menu 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 Calasparra and Green Vegetables; and Apple and Strawberry Gratin with Lavender Honey and Vanilla 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