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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
or older.
To ensure the safety of your learning
environment please inform us of any
food allergies you may have.
February
Wednesday, February 1 | 7:00 PM - 9:00 PM A MID-WINTER'S BRUNCH | $60
Chef and cooking instructor Angie MacRae keeps things simple with easy to prepare yet impressive dishes. Menu includes: A Very Winter Salad; Smoked Cheddar Tart with Sage and Garlic Cream; and Chocolate Pot de Crème with Citrus Lace Tuile.
Wednesday, February 8 | 6:30 PM - 9:30 PM VALENTINE'S DELIGHTS | $85
Executive chef Tony Andrady presents wonderful dishes to pay tribute to those near and dear. Menu includes: Cremini Mushrooms stuffed with Escargots and Garlic Chive Butter and topped with three-year-old Ontario Cheddar; Roasted and Marinated Red and Yellow Pepper Arugula Salad with Sundried Tomato Vinaigrette; Pan-seared Veal Tenderloin topped with a Phyllo Pouch stuffed with Lobster Tail, Leek and Niagara Cheese; and Chocolate Lava Love Cakes.
Full-meal class*
Wednesday, February 15 | 7:00 PM - 9:00 PM MID-WINTER MEAL PLANNING | $60
Warming, nourishing meals are a must in cold Canadian winters! Personal chef Patricia Muzzi prepares a soothing sampling of family-friendly dishes that are ready quickly with a little advance planning. Menu includes: Creamy Baby Potato, Leek and Fennel Soup topped with Smoked Salmon and served with Fresh Garlic on Multi-grain Toast; Turkey Saltimbocca with Sautéed Swiss Chard and Cremini Mushrooms in Marsala; and Spiced Apple, Walnut and Cornmeal Upside Down Cake.
Wednesday, February 22 | 7:00 PM - 9:00 PM CRAVING COMFORT | $60
Culinary instructor Paola Moscato creates the comforting foods we crave this time of year. Menu includes: Baked Rigatoni with Mini Meatballs; Chicken Stew with Fresh Herb and Potato Dumpling; Veal Cutlet with Mixed Wild Mushrooms; and French Onion Soup.
Saturday, February 25 | 7:00 PM - 9:00 PM STARCH CITY | $60
Using rice, potatoes and pasta, chef and culinary professor Michael Tuene presents guest- and family-friendly side dishes that can be incorporated as mains and desserts. Menu includes: Potatoes Three Ways (Twice Baked, Warm Potato Salad and Full-flavoured Mashed); Homemade Shrimp and Pesto Fettuccine; Rice Three Ways (Ginger Rice, Roasted Garlic Soup and Risotto); and a Dessert Rice.
Wednesday, February 29 | 6:30 PM - 9:30 PM DINING IN STYLE | $85
Executive chef Ray Taylor, of Ponte Vecchio at Fallsview Casino Resort, Niagara Falls, presents tantalizing dishes and all the information you need to prepare them in your own kitchen. Menu includes: Chilled Shrimp Martini with Avocado Salad; Wild Mushroom and Truffle Risotto with Pecorino Cheese; Veal Tenderloin wrapped with Applewood Bacon served with Sweet Pea Purée, Roasted Beets and Rapini Baco Noir Jus; and Strawberry Rhubarb Galette with Cream Cheese Limoncello Ice Cream. Plus, one lucky registrant will go home with a certificate for dinner for two at 17 Noir or Ponte Vecchio
Featured chef/Full-meal class*
March
Wednesday, March 7 | 6:30 PM - 9:00 PM ADVANCED KNIFE SKILLS | $160
Executive chef Tony Andrady teaches how to de-bone a chicken, filet a fish and then make wonderful dishes using your new-found skills. Menu includes: Pan-seared Fillet of Rainbow Trout with Marinated Asparagus and Cashew Chicken Stir-fry. Plus, each participant will receive a boning knife, chef's knife and honing steel (retail value: $200) from Wüsthof-Trident.
Hands-on.
Wednesday, March 14 | 7:00 PM - 9:00 PM ITALIAN CUISINE, THE LIGHTER SIDE | $60
Chef and culinary instructor Iliana Santini will demystify the notion that all Italian meals are heavy by preparing a range of light, full-flavoured dishes. Menu includes: Tonno Con Crema di Piselli (seared tuna with braised pea purée); Pollo alla Diavola (flattened chicken, grilled with aromatic herbs and hot pepper) accompanied with Braised Cipollini; and Raspberry Sorbet with Creamed Ricotta.
Wednesday, March 21 | 7:00 PM - 9:00 PM CLASSIC ITALIAN CUISINE | $60
Executive chef and cookbook author Mimmo (a.k.a. Domenico Casagrande Bei), of Koolini's Italian Eatery and Catering, Windsor, presents dishes sure to please. Menu includes: Swordfish Carpaccio; Veal Chop with Porcini Mushrooms and Broiled Artichokes in a Yellow-Pepper and Parsley Sauce; and Tiramisu with Toasted Almond, Warm Mocha and Peanut Butter served in a Cookie Cup.
Saturday, March 24 | 7:00 PM - 9:00 PM FROM THE LOUISIANA KITCHEN | $60
Chef Jim Comishen continues his series of southern cooking with an offering of Cajun-inspired New Orleans dishes. Menu includes: Cabbage and Sausage Creole Soup; Classic Blackened Garlic and Lime Shrimp over a creamy bed of Cheese Grits; and Cajun Chicken Pot Gumbo Pie topped with Puff Pastry.
Wednesday, March 28 | 7:00 PM - 9:00 PM THE TOP CULINARY "NEED-TO-KNOWS" | $60
Chef Laura Clarke-Giberson, of Caldwell's Grant, Amherstburg, showcases some of the top basic culinary techniques necessary for cooking success, from clarifying butter, caramelizing sugar, making "no-fail" pastry and blanching vegetables, to peeling and cooking shrimp and making a stock, a roux and roasted peppers. Menu includes: Avocado Shrimp Salad; Chicken Picatta; Sausage Gumbo; and Crème Brûlée. Plus, three lucky registrants will take home a three-piece set of kitchen tools, perfect to put your new skills to use.
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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