SATURDAY, MAY 4 | 10:30 AM – 12:30 PM

MAY FRESH – $60

Chef Amos Jarbeau of Main Street Cellar puts a spin on Italian-inspired dishes with delicious results. On the menu: Prosciutto Melon Salad with Cantaloupe Vinaigrette; Pan-seared Bay Scallops with Roasted Tomatoes on Fresh Fettuccine; and Focaccia with Olives and Rosemary.

TUESDAY, MAY 7 | 6:00 – 8:00 PM

FIESTA MENU – $60

Celebrate the end of winter with a Mexican-style fiesta, as Chef Laura Clarke-Giberson prepares a variety of tasty dishes that are real crowd pleasers. On the menu: Mexican Fiesta Jicama Salad with Honey Lime Dressing; Chicken Enchiladas; Pork Tamales with Salsa Verde; Fish Tacos; and Churros with Mexican Chocolate.

SATURDAY, MAY 11 | 10:30 AM – 12:30 PM

SPRING POWER BRUNCH – $60

For this second installment in his series of classes, cuisinestories.com Chef and culinary instructor Jean-Marc Baqué prepares flavourful spring dishes that are ideal for an entertaining brunch. On the menu: Apple Blue Cheese Salad with Caramelized Pecan Nuts and Dried Cranberries; Sautéed Duck Magret with Red Fruit Sauce and Golden Spaetzle; and Classic Crêpes Suzette.

TUESDAY, MAY 14 | 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, MAY 18 | 10:30 AM – 12:30 PM

OVEN RIBS – $60

Chef and culinary instructor Phil Wood demonstrates techniques for producing a mouth-watering variety of ribs in the oven. On the menu: Zinfandel-braised Beef Ribs with Cauliflower Purée; Dr. Pepper-glazed Pork Short Ribs; and Citrus Dry Rub Baby Backs.

TUESDAY, MAY 21 | 6:00 – 8:00 PM

FULL-ON SEAFOOD – $60

Executive Chef Jeff Parlardg of Lapointe’s Seafood Grill offers up tips and techniques for the home chef from his menu of 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.

SATURDAY, MAY 25 | 10:30 AM – 12:30 PM

RESTO BAR LUNCH – $60

Canvas Resto-Bar-Etc. owner Charles Beauregard and Executive Chef Joe Juarez prepare a sampling of their favourite lunch dishes. On the menu: Seasonal Salad with Signature Apple Tarragon Vinaigrette, Baby Arugula, Beets, Carrots, Cucumber and Cherry Tomatoes Topped with Candied Walnuts; Thai/Mexican-style Albacore Tuna Tacos with Napa Cabbage Daikon Radish Coleslaw, Pickled Red Onion, Garlic Chipotle Aioli, Sweet Chile and Ginger Drizzle on Warm Corn Tortillas; and Filet Mignon Sliders with Ancho Chile and Kraken Rum BBQ Sauce, Cream Cheese and Maple-caramelized Onions.

TUESDAY, MAY 28 | 6:00 – 8:00 PM

SAUCING FOR SUCCESS – $60

Gourmet nutrionist and educator Teri Gentes loves food, especially when it’s packed with big flavour and quality ingredients. Teri demonstrates how to elevate your next get-together with tremendous sauces. On the menu: Asian Chimichurri Paste and a Spicy Satay Sauce paired with the freshest available Seafood, plus a vegan version with Tempeh and Portobellos; and Rumspiked Chocolate Sauce over Sautéed Bananas sprinkled with Cardamom.

SATURDAY, JUNE 1 | 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.

TUESDAY, JUNE 4 | 6:00 – 8:00 PM

KERALA CUISINE – $60

Chef Joe Thottungal of Coconut Lagoon shares his love of the huge flavours, wonderful ingredients and impressive techniques of Kerala, India. On the menu: Lamb and Potato Croquettes with Chili Lime Sauce; Fragrant Shrimp; Chana (chickpea) Curry; and Vegetable Pulav (spicy vegetables and rice).

SATURDAY, JUNE 8 | 10:30 AM – 12:30 PM

SAVOUR SWEET SATISFACTION – $60

Gourmet nutritionist and educator Teri Gentes prepares a seasonal meal designed to stimulate your senses. On the menu: Roasted Spring Asparagus with Smoking Sesame Maple Drizzle; Sizzling Seared Tuna Slices with Spicy and Steamy Spring Greens; and Extra-Dark Chocolate Pâté with Vanilla Spice Maca and Strawberry Chips.

TUESDAY, JUNE 11 | 6:00 – 8:00 PM

MEDITERRANEAN COAST – $60

Enjoy an extravagant evening of Mediterranean party-friendly specialties with Chef Laura Clarke-Giberson. On the menu: Gambas al Ajillo (garlic shrimp); Calamares Fritos (fried calamari); Mussels in Green Sauce; Bacalao Frito (fried codfish balls); Potage de Garbanzos y Espinacas (spinach and chickpea soup); and Wine-poached Pears with Natillas (cinnamon custard).

SATURDAY, JUNE 15 | 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.

TUESDAY, JUNE 18 | 6:00 – 8:00 PM

BROTHERS BEER BISTRO BASH – $60

Brothers Beer Bistro knows how to have a good time, and Chef Darren Flowers knows how to please a hungry party crowd. Enjoy dishes that will inspire your next soirée. On the menu: Asparagus Salad with Smoked Parmesan Crispy Capers, Red Romaine and Anchovy Vin; Pork Terrine with Apple Butter, Pistachio, Pickles and Smoked Raisin Jam; and Halibut with Snap Peas, Gnocchi, Ramp Pesto and Mushroom.

SATURDAY, JUNE 22 | 10:30 AM – 12:30 PM

SPRING SPECTACULAR – $60

Chef and culinary instructor Jean-Marc Baqué of cuisinestories.com brings his considerable experience to the finale of his three-class series on sensational spring meals. On the menu: Pan-seared Scallops and Spicy Ginger Red Pepper Coulis; Herb-crusted Lamb Loin with Roasted Garlic and Zucchini with Fresh Thyme and Pancetta; and Sparkling Fresh Fruit Sabayon.

TUESDAY, JUNE 25 | 6:00 – 8:00 PM

SOUTHERN STYLE AND COMFORT – $60

There’s nothing better than the soulful, stick-to-your-ribs comfort food dishes of the southern U.S., and Chef Ken Harper of Chop Chop Catering knows how to do them right! On the menu: Biscuits with Sausage and Bacon Gravy; Country Smoked Ham with Red Eye Gravy and Collard Greens; Devilled Eggs; and Hot Buttered Corn Bread.

SATURDAY, JUNE 29 | 10:30 AM – 12:30 PM

HANDS-DOWN DELICIOUS – $60

Executive Chef Jeff Parlardg, owner of Lapointe’s Seafood Grill, reveals his tricks for developing big flavours and picking fresh, high-quality ingredients. On the menu: Mulligatawny Soup; Seared Scallops with Roasted Eggplant and Mango Red Pepper Tapenade; and New Zealand Barramundi with Soya Ginger Glaze.

TUESDAY, JULY 2 | 6:00 – 8:00 PM

BROTHERS BEER BISTRO – $60

Chef Darren Flowers of Ottawa’s Brothers Beer Bistro focuses on quality ingredients and classic dishes reinterpreted. 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 Chives; and Bacon-wrapped Pork Tenderloin stuffed with Cheesy Polenta, Snap Peas and Roasted Tomatoes.
Featured chef

THURSDAY, JULY 4 | 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.

SATURDAY, JULY 6 | 10:30 AM – 12:30 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.

TUESDAY, JULY 9 | 6:00 – 8:00 PM

COCONUT LAGOON – $60

Chef Joe Thottungal, owner of Coconut Lagoon, celebrates the fragrant and exotic spices of Kerala by preparing some of his most popular dishes. On the menu: Steamed Mussels in an exotic sauce; Nilgiri Lamb (lamb with ginger, garlic, chilies); Lemon Rice; Cucumber Raita; and Chickpea Curry.

SATURDAY, JULY 13 | 10:30 AM – 12:30 PM

MIDSUMMER MENU – $60

French-trained Chef Jean-Marc Baqué of cuisinestories.com showcases his international experience with a fresh summer menu executed with classic French techniques. On the menu: Tomato Tart; Stuffed Chicken Breast with Ratatouille Niçoise; and Vanilla Panna Cotta with Marinated Fresh Fruit.

MONDAY, JULY 15 | 6:00 – 8:00 PM

EVENING WITH EMPIRE GRILL – $60

Empire Grill’s Executive Chef Gianluca Di Costanzo draws on his roots from the island of Ischia and his extensive knowledge of Italian cuisine to present an outstanding meal. On the menu: Tuna Tartare; Authentic Spaghetti Carbonara; and Seared Halibut with a Lemon Butter and White Wine Sauce.

TUESDAY, JULY 16 | 6:00 – 8:00 PM

SUMMER ABUNDANCE – $60

Gourmet nutrition coach Teri Gentes shows how easy it is to prepare a spectacular meal that sizzles without any heat from the stove. On the menu: Spicy Curried Almond-Walnut Nori Rolls; Zesty Sun-dried Tomato Sauce and Summer Squash Noodles; and Mango Sorbet Torte in a Coconut Crust.
(Gluten free/Vegan class)

SATURDAY, JULY 20 | 10:30 AM – 12:30 PM

MUCHO MEXICO – $60

Chef Joe Juarez of Hintonburg’s Canvas-Resto-Bar-Etc. mixes Latin flair with local ingredients as he demonstrates the fundamentals to creating a variety of delicious Mexican dishes. On the menu: Authentic Salsas; “Real Deal” Genuine Guacamole; and Succulent Braised Beef Tacos with Salsa Verde, Lime and Cilantro.

TUESDAY, JULY 23 | 6:00 – 8:00 PM

SWEET SEAFOOD SUMMER – $60

Executive Chef Jeff Parlardg, owner of Lapointe’s Seafood Grill, knows how to combine flavours for perfect, tasty results. On the menu: Linguini Creole with Spicy Blackened Tiger Shrimp; Asian Tuna Lettuce Wraps with Vietnamese Dip; and Artisan Peach Custard Flan with Toasted Meringue.

MONDAY, JULY 29 | 6:00 – 8:30 PM

IN PRAISE OF PROTEIN – $85

Chef Philip Wood prepares a variety of premium proteins. On the menu: Pan-seared Scallops with Champagne Foam; Beef Tenderloin with Truffle Herb Butter; Asparagus with Prosciutto and Hollandaise; Smoked Bacon Potato Tartiflette; and Maple Whisky Chocolate Mousse.
Full-meal class

TUESDAY, JULY 30 | 6:00 – 8:00 PM

FABULOUS GROUP MEALS – $60

Chef Ken Harper, owner of Chop Chop Catering, has been preparing gourmet meals for large groups for years. Learn his secrets for delivering stunning and delicious results every time. On the menu: Roasted Cauliflower and Artichoke Salad; Creamy Polenta with Wild Mushrooms and Mascarpone Cheese; and Local Wild Blueberries with Riesling Sabayon.

SATURDAY, AUGUST 3 | 10:30 AM – 12:30 PM

EXCEPTIONAL SUMMER FLAIR – $60

Chef Darren Flowers of Brothers Beer Bistro applies his considerable experience and talents to the task of delivering unexpected variations on favourite dishes. On the menu: Tomato and Cucumber Salad with Jalapeño Summerweisse Vinaigrette, Crispy Shallots, Hopped Sour Cream and Cold-pressed Canola Oil; Spaetzle Carbonara with Duck Bacon, Smoked Parmesan and Sous-vide Egg; and Steelhead Trout with Baby Potatoes, Mad Tom Mushrooms, Beans and Carrots.
Featured chef

TUESDAY, AUGUST 6 | 6:00 – 8:00 PM

AN EVENING IN KERALA – $60

Chef Joe Thottungal, owner of Coconut Lagoon, is passionate about the flavours and textures of his native Kerala and has been impressing Ottawa diners for years with dishes like these. On the menu: Coconut Shrimp Masala; Lamb and Potato Curry; Beans Thoran (coconut, garlic and a variety of aromatics); and Vegetable Rice Pilaf.
Featured chef

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

RED APRON: SOPHISTICATED COMFORT FOOD – $60

Chef Robin Lavigne and The Red Apron are at the forefront of the gourmet ready-to-eat, take-home movement in Ottawa. Learn the secrets behind their deceptively simple dishes that let busy, quality-minded families get back to the table together. On the menu: Summer Vegetable Gazpacho with Smoked Trout Ceviche; Farm-stand Quinoa Salad with Local Mushrooms, Corn and Tomatoes; Saveur des Monts Chicken Burgers with Caramelized Onion and Beau’s Beer Secret Sauce; and Seed to Sausage Bacon and House-made Dill Pickles on a True Loaf Bread Company Bun.

TUESDAY, AUGUST 13 | 6:00 – 8:00 PM

CUISINE STORIES – $60

Following a distinguished career in some of France’s top restaurants, Chef Jean-Marc Baqué of cuisinestories.com is now based in Canada and joins us for an evening of top-notch cuisine. On the menu: Cold Cantaloupe Soup flavoured with Muscat; Salmon Papillote; and a Deliriously Decadent Floating Island Dessert.

THURSDAY, AUGUST 15 | 6:00 – 8:00 PM

EMPIRE SUMMER – $60

Executive Chef Gianluca Di Costanzo from Empire Grill presents an evening filled with gastronomic delights and sumptuous dishes. On the menu: Mushroom-stuffed Ravioli with Fresh Butter, Sage, Truffle Oil and Shaved Parmesan; Salmon al Salmoriglio with Fresh Vegetables and Potatoes; and Tuscan Sausage with Shrimp, Cannellini Beans, Garlic, White Wine and Fresh Parsley.

SATURDAY, AUGUST 17 | 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.

TUESDAY, AUGUST 20 | 6:00 – 8:00 PM

SEAFOOD STATE OF MIND – $60

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 Flatbread; 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.

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

TOMATO LOVERS – $60

With their focus on high quality and sophisticated comfort food, The Red Apron sets the standard for take-home, ready-to-eat food in Ottawa. Join Chef Maria Henao as she demonstrates a seasonal tomato-centric menu. On the menu: Roasted Heirloom Tomato Soup with Cheddar Jalapeño Cornbread; Cucumber and Tomato Salad with Clarmell Farms’ Goat’s Feta; Grilled Fitzroy Farm Flank Steak; Corn, Tomato and Fresh Herb Succotash; and Summer Berry Pie with Lemon Curd.

MONDAY, AUGUST 26 | 6:00 – 8:00 PM

FLAVOURTOWN FEAST – $60

Leave it to Chef Ken Harper of Chop Chop Catering to round out the summer season with a fabulous feast of crowd- pleasing dishes to remember. On the menu: Eggless Caesar Salad with Freshly Made Croutons; Beef Strip Loin with Sautéed Mushrooms and Roasted Garlic-Sage Oil; and Espresso-Chocolate Brownie with Rum Crème Anglaise.

TUESDAY, AUGUST 27 | 6:00 – 8:00 PM

HANDS-ON POWER FUEL – $75

Gourmet nutrition 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

SATURDAY, AUGUST 31 | 10:30 AM – 12:30 PM

CANVAS END-OF-SUMMER SPECTACULAR – $60

Chef Joe Juarez of Canvas-Resto-Bar- Etc. presents a menu based on some of his favourite crowd-pleasers, filled with big, big summer flavours. 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 Chili-glazed Salmon.