LCBO Rideau Street | 275 Rideau Street, Ottawa, Ontario
K1N 5Y3 | (613) 789-5226
To register and purchase your tickets please visit the Customer Service Desk at the desired location. Spaces are limited so book your place soon.
It is not necessary to take one series before another. Base your choice upon your comfort level of the course content.
SATURDAY, MARCH 1 | 10:30 AM – 1:00 PM
HANDS ON PREMIUM KNIFE SKILLS – $260
In the third installment of the knife skills series, Chef Andrew Skorzewski will teach 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 Lemon Thyme-scented Broth with Vegetable Confetti; Mushroom Manchego-stuffed Chicken Breast with Olive and Sage Salsa Verde and Roasted New Potatoes; A “Rubik’s Cube” of Winter Fruit with Vanilla Bean Sauce and Honey Candied Almonds. Plus, each participant will also receive a complimentary Santoku knife, paring knife, peeling knife and wooden cutting board (retail value: over $400) from Wüsthof-Trident’s Classic Series.
Hands on class
TUESDAY, MARCH 4 | 6:00 – 8:00 PM
DESTINATION: DELICIOUS – $60
Chef Jeff Parlardg, owner of Lapointe’s Seafood Grill and Lapointe’s Westboro Fish House, shows how to wow guests at your next get-together. On the menu: Manhattan Seafood Chowder; Large Sea Scallops on Sweet Potato Mash with Chiliinfused Honey; and Chocolate Mousse with Candy Cane Confetti.
Allergy alert: If you are concerned about class content, discuss this with the Special Events Coordinator prior to registration.
SATURDAY, MARCH 8 | 10:30 AM – 12:30 PM
CHEF LAURA COOKS WITH HERBS – $60
Chef Laura Clarke-Giberson livens up
winter with an assortment of fresh herb
recipes. On the menu: Black Walnut Pesto;
Shrimp and Whitefish Ceviche; Herbed
Bacon-wrapped Beef Tenderloin Roast;
and Lavender Lemongrass Semifreddo.
TUESDAY, MARCH 11 | 6:00 – 8:00 PM
EMPIRE SAMPLER – $60
Empire Grill Chef Gianluca Di Costanzo
prides himself on serving fresh, delicious,
properly prepared ingredients in tantalizing
combinations. On the menu: Jumbo
Shrimp wrapped with Prosciutto; Fingerling
Potato topped with Beef Tartare; Ribollita
Toscano (Tuscan vegetarian soup); Pork
Medallions with Apple Jam, Roasted
Potatoes; and a special surprise treat!
SATURDAY, MARCH 15 | 10:30 AM – 12:30 PM
PERFECT PAELLA PARTY – $60
Chef Andrew Skorzewski brings his
international experience to make the
perfect paella and more. On the menu:
Paella ã la Valenciana; Crab Fritters
with Salsa Verde; and Port and Orange
TUESDAY, MARCH 18 | 6:00 – 8:00 PM
CUISINE STORIES – $60
For many, food conjures happy memories
from the past. Tonight, cuisinestories.com
owner and Chef Jean-Marc Baqué explores
these ideas with dishes that are
passionate and enticing. On the menu:
Hot Oyster with Champagne and Leek
Compote; Marinated Chicken and Shrimp
Brochette with Ginger and Lime; and
Caramelized Pineapple flambéed with
Dark Rum and Vanilla.
SATURDAY, MARCH 22 | 10:30 AM – 12:30 PM
PETIT BILL'S BISTRO BRUNCH – $60
Full of character and flavour, Petit Bill’s
Bistro has been warming the hearts of
Westboro residents for years. Under the
direction of Chef Glen “Skip” Sansome,
Petit Bill’s produces delicious, traditional
Newfoundland cuisine from local and
sustainable sources. On the menu: Little
Bill’s Seafood Chowder; Flank Steak
Sandwich; and Chili Chocolate Flourless
TUESDAY, MARCH 25 | 6:00 – 8:00 PM
FROM LIGHT TO DARK, BEER COOKERY – $60
Chef and culinary instructor Andrew
Skorzewski adds beer to classic recipes
to create an unexpected level of depth
and character that takes dishes from
so-so to so delicious. On the menu: Wit
Beer-poached Salmon with Pickled
Onions, Horseradish Sauce and Toasted
Dark Rye Crumbs; Braised Pork
Shoulder with English Ale, Mushrooms
and Sage; and Dark Chocolate and
Porter Mousse with Lambic Sour
SATURDAY, MARCH 29 | 10:30 AM – 12:30 PM
SALMON TWO WAYS – $60
Chef Jeff Parlardg, owner of Lapointe’s
Seafood Grill and Lapointe’s Westboro
Fish House, prepares inspirational salmon
dishes that are perfect for entertaining.
On the menu: Moroccan Salmon with
Honey Drizzle; Smoked Salmon Timbale
with a Dill Cream Cheese Dressing; and
Wildberry Apple Strudel.
TUESDAY, APRIL 1 | 6:00 - 8:00 PM
FRONT ROW TO SIDEDOOR – $60
Top Chef Canada finalist and Executive Chef Jonathan Korecki of Sidedoor Contemporary Kitchen & Bar knows how to wow a crowd with dishes designed for entertaining. On the menu: Chopped Prawn Dumplings with Chinkiang Ginger Vinegar; Beef Carpaccio with Thai Slaw and Fresh Lemongrass; and Dashi Brodo with Christophe's Mushrooms.
TUESDAY, APRIL 8 | 6:00 - 8:00 PM
EMPIRE EVENING – $60
Chef Gianluca di Costanzo of Empire Grill loves to spice things up for spring with a selection of traditional Italian dishes. On the menu: Timballo di Melanzane e Zucchine Parmigiana Style; Seared Jumbo Shrimp in Olive Oil, Garlic and White Wine Sauce; and Strozzapreti with Pesto and Scallops.
SATURDAY, APRIL 12 | 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
TUESDAY, APRIL 15 | 6:00 - 8:00 PM
Union 613: SOUL IN CENTRETOWN – $60
Known for his focus on high quality and big flavours, Chef Chris Lord of Union 613 has a knack for getting the most out of his ingredients. On the menu: Fried Green Tomatoes with Pimento Cheese and Dry Cured Ham; Pickled Shrimp Cocktail; and Barbecued Pork Shoulder with Buttermilk Biscuits and Classic Slaw.
SATURDAY, APRIL 19 | 10:30 AM - 12:30 PM
FOCUS ON FLAVOUR – $60
Inspired by his love of quality ingredients and contemporary influences, Chef Joe Juarez of El Camino prepares a 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.
TUESDAY, APRIL 22 | 6:00 - 8:00 PM
SALMON SENSATION – $60
Chef and culinary instructor Philip Wood demonstrates interesting ways to prepare fresh and smoked salmon. On the menu: Potato-crusted Salmon with Mixed Herb Polenta; Smoked Salmon Frittata; and Tea-poached Salmon with Creamy Leeks and Asparagus.
SATURDAY, APRIL 26 | 10:30 AM- 12:30 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.
TUESDAY APRIL 29 | 6:00 - 8:00 PM
CUISINE WITH INFLUENCE – $60
Chef Jean-Marc Baqué of cuisinestories.com brings his considerable talents to the table to demonstrate some of his favourite spring dishes. On the menu: Mixed Mussel Salad with Pancetta Chips and Grapefruit; Cheddar-pricked Beef Striploin with Grainy Mustard, Cucumber and Apple Relish; and Miniature Chocolate Cups with Porto Reduction and Sea Salt Butter Biscuits.
TUESDAY, MAY 6 | 6:00 - 8:00 PM
IN THROUGH THE SIDEDOOR – $60
Executive Chef Jonathan Korecki of Sidedoor Contemporary Kitchen & Bar celebrates the end of winter with globally inspired and locally driven dishes. On the menu: Pulled Pork Lettuce Wraps with Pickled Red Onions; Shitake Brodo with Soft Tofu and Golden Garlic; and Spring Slaw with Thai Vinaigrette and Cashews.
SATURDAY, MAY 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, prepping fish, dicing and chopping, with a range of recipes perfect for using your new knife skills. On the menu: Marinated Trout with 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. 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
TUESDAY, MAY 13 | 6:00 - 8:00 PM
FUSION FUN – $60
Chef Joe Juarez's traditional techniques, dedication to quality ingredients and innovative presentations are evident in these delicious dishes. On the menu: Seared Salmon with Honey Mustard, Ancho and Double-smoked Bacon Cream Sauce; Vegetable Linguini with Coconut Green Curry Creamy Sauce; and Coconut Mango Risotto.
SATURDAY, MAY 17 | 10:30 AM -12:30 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 luncheon. 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.
TUESDAY, MAY 20 | 6:00 - 8:30 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
SATURDAY, MAY 24 | 10:30 AM - 12:30 PM
SPRING HAS SPRUNG – $60
Chef and culinary instructor Phil Wood prepares some of his favourite lunch dishes that combine great quality with beautiful flavour. On the menu: Spinach and Orzo Salad with Spiced Walnuts and Crumbled Blue Cheese; Mustard-crusted Pork with Cauliflower Purée; and Bourbon Cherry Crumble.
TUESDAY, MAY 27 | 6:00 - 8:00 PM
A NIGHT IN KERALA – $60
Chef/owner Joe Thottungal of Coconut Lagoon is classically trained and passionate about the tastes and textures of his native Kerala. He's been captivating his loyal Ottawa customers for years with delicious flavour combinations. On the menu: Exotic Steamed Mussels in Special Sauce; Beef Vindaloo; Tomato and Cucumber Raita; and Mango and Sago Pudding.
TUESDAY, JUNE 3 | 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 alla Livornese Sauce (tilapia cooked in the tradition of Livorno, with garlic and tomato sauce).
SATURDAY, JUNE 7 | 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. Allergy alert: If you are concerned about class content, discuss this with the Special Events Coordinator prior to registration. Hands-on class
TUESDAY, JUNE 10 | 6:00 - 8:00 PM
SPLASH OF SPRING SPICE – $60
Chef/owner Marysol Foucault of Edgar brings a depth of restaurant experience and passion to her menus. Her focus on locally sourced, high-quality ingredients is evident in these delicious dishes. On the menu: Lamb Meatballs with Spiced Chickpeas; Moroccan-style Chicken with Plums; Couscous; and Chai Spice White Chocolate Shortbread. Plus one lucky customer will receive a basket of baked goodies, including Marysol's delicious lemon tart. Featured chef
SATURDAY, JUNE 14 | 10:30 AM - 12:30 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.
TUESDAY, JUNE 17 | 6:00 - 8:00 PM
CONTEMPORARY CUISINE – $60
Executive Chef Jonathan Korecki of Sidedoor Contemporary Kitchen & Bar knows how to please a hungry party crowd with contemporary dishes that will transform your next soirée. On the menu: Pork and Truffle Dumplings with Soy and Sesame; Tom Yum Broth with Rice Noodles, Chili and Lime; and Torched Albacore Sashimi with Yuzu Marmalade.
SATURDAY, JUNE 21 | 10:30 AM - 12:30 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.
TUESDAY, JUNE 24 | 6:00 - 8:00 PM
SPRING FRESH FLAVOURS – $60
Chef Jean-Marc Baqué of cuisinestories.com brings his considerable experience to the table for the finale in 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.
SATURDAY, JUNE 28 | 10:30 AM - 12:30 PM
CANADIAN FLAVOUR – $60
Chef and culinary instructor Andrew Skorzewski shares his knowledge of Canada's various regions and native ingredients garnered from 20 years of cross-country culinary experience. On the menu: East Coast Halibut and Dungeness Crab Cake Served on Carrot and Zucchini Ribbons; Smoked Salmon Torta and Baby Greens with Pomegranate Seeds and Toasted Pine Nuts served with Quebec Maple Syrup and Caramelized Onion Dressing; Slivers of Seared Brome Lake Duck Breast with Sundried Cherry Wine Reduction; and Cabernet-braised Alberta Short Ribs with Manitoba Wild Rice.
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
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