LCBO The Roundhouse Centre | 3165
Howard Avenue, Windsor, Ontario
N8X 3Y9 | (519) 972-1772
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.
TUESDAY, MARCH 4 | 6:30 – 8:30 PM
FEAST FROM THE MIDDLE EAST – $60
Executive Chef Chuck Koury of Lorelei's Bistro presents a Middle Eastern meal, highlighting an exotic mix of spices and flavours. On the menu: Kibbeh (a paste made of pounded bulgur, onions pine nuts and meat) with Cucumber and Mint Yogurt; Seared Cod with Pine Nut Chili Crust; and Ricotta and Walnut Turnovers with Rose Water Syrup.
THURSDAY, MARCH 6 | 6:00 – 9:00 PM
ASIAN DUMPLING FEAST – $85
It's time to roll up your sleeves and join culinary instructor Suzy Cui as she teaches you to how to make a plethora of Asian dumplings. Amaze family and friends with these precious parcels, perfect for your entertaining any season! On the menu: Pan-fried Pork Dumplings; Red Curry Beef Dumplings; Baby Shrimp Dumplings with Fresh Chives. Dinner will also include Suzy's Home Style Napa Salad with Sunflower Seeds; Home Style Slow-cooked New York Sirloin Beef with over eight spices; and Coconut Pudding with Touch of Malibu Rum and Diced Fresh Mango.
Full meal class/Hands on class
THURSDAY, MARCH 13 | 6:30 – 8:30 PM
IT’S SO EASY BEING GREEN! – $60
Green has never been so delicious and easy! Chef Jennifer Hillis has created an exceptional menu, perfect for family and friends for seasons to come. On the menu: Salad of Edamame and Pea Pods; Cream of Broccoli Soup; Seared Flank Steak with Chimichurri Sauce; and Avocado Lime Cheesecake.
THURSDAY, MARCH 20 | 6:30 – 8:30 PM
A STYLISH DINNER PARTY – $60
Executive chef, culinary instructor and cookbook author Mimmo (a.k.a. Domenico Casagrande Bei), of Koolini's Italian Eatery, Windsor, prepares an exquisite menu that will inspire you for your next dinner party. On the menu: Barley and Porcini Mushroom Soup; Osso Buco Stew with Sautéed Swiss Chard and Grilled Polenta; and Toasted Vanilla Log Torte with Hot White Chocolate Sauce and Prickly Pear Coulis.
FRIDAY, MARCH 21 | 6:00 – 9:00 PM
DUELLING CHEFS: “HE SAID, HE SAID” – $85
Chefs Pascal Tenthorey and Helmut Markert combine forces and uniquely opposite cooking styles to treat you to a fabulous British Isles inspired meal. On the menu: Leek, Potato and Cheshire Stilton Soup; Irish Stout braised Chicken Breast, Scottish Potato Scones and Seasonal Vegetable; Chilled Tri Colour Cheesecake with Drambuie infused Compote; and much more!
Full meal class
THURSDAY, APRIL 3 | 6:30 - 8:30 PM
ONE-POT SUPERSTARS – $60
Just in time for your seasonal celebrations and entertaining, Chef Pascal Tenthorey comes to the rescue with his tried-and-true recipes for dishes that are delicious, satisfying and, most of all, easy to prepare! On the menu: Rustic French Cassoulet; Classical German "Eintopf" Stew with Braised Beef, Herb Spaetzle and Vegetables; and Caramelized Apple Tarte Tatin with Orange Blossom Crème Fraîche.
THURSDAY, APRIL 10 | 6:30 - 8:30 PM
YOUR FAVOURITE FRUITS – $60
Bozii Chef and President of the Culinary Guild of Windsor Helmut Markert whips up an impressive dinner party in no time with a unique meal incorporating fruity favourites. On the menu: Green Lentil and Dried Apricot Soup; Boston Bibb with Grilled Peaches and Spiced Gouda; Beef Striploin served with Strawberry, Blue Cheese and Toasted Black Pepper Risotto and Seasonal Vegetables; and Mixed Fruit Parfait.
MONDAY, APRIL 14 | 6:30 - 8:30 PM
THINK AHEAD TO MOTHER'S DAY BRUNCH – $60
It's time to plan a perfect celebratory event for that special lady in your life. Chef Johnny Oran of Foiaand Joie Catering prepares brunch dishes that taste even better than they look! On the menu: Local Asparagus with Poached Organic Free-Range Egg, Prosciutto and Broken Croutons; Brioche French Toast with Caramelized Apple Compote, Applewood-smoked Cheddar and Québec Maple Syrup; and Homemade Waffles with Milk Chocolate and Lavender Sauce.
TUESDAY, APRIL 15 | 6:30 - 8:30 PM
SHELLFISH MANIA! – $70
Chef Paul Sauve of Windsor's Take Five Bistro shares his expertise and love of seafood preparing classic shellfish dishes that are easy to make at home. On the menu: Clam Chowder; Seafood Paella; and Nutella Cheesecake.
THURSDAY, APRIL 24 | 6:30 - 8:30 PM
AN ITALIAN CULINARY ADVENTURE – $60
Executive Chef, culinary instructor and cookbook author Domenico Casagrande Bei (a.k.a. Mimmo) of Koolini Italian Eatery, Windsor, shares great Italian-inspired recipes that will please family and friends alike! On the menu: Cornmeal-breaded Shrimp on a bed of Goat's Cheese and Lentils; Veal and Sword Fish Medallions with Green Peppercorn and Roasted Red Pepper Salad; and Honey and Pine Nut Mousse with Espresso Sauce and Mango Coulis.
FRIDAY, APRIL 25 | 6:00 - 9:00 PM
SPOTLIGHT ON BREADS – $85
Chef and culinary instructor Pascal Tenthorey presents a unique class filled with delicious and creative ways to work with breads. No longer a "side", bread takes centre stage and lends texture and versatility to some of these favourite foods. On the menu: Atlantic Bay Scallops with Sun-dried Tomato Slivers nestled on Brioche; Filet Mignon nestled in a leavened Sourdough and accompanied by Seasonal Vegetables; and Fruit-studded Panettone with Vanilla Rhubarb Compote. Full-meal class
THURSDAY, MAY 1 | 6:00 - 8:30 PM
PLATING AND PRESENTATION – $100
Plating and presentation provide the all-important first impression and set the stage for the sensory experience of enjoying a fabulous meal. Chefs Helmut Markert and Pascal Tenthorey will show you how to turn your favourite meal into a restaurant-worthy presentation, and wow your guests at your next gathering. Class participants will receive a complimentary presentation kit and other required tools (retail value: $250). Please note: Ticket price covers attendance to the class only. Registrant must attend the class to receive the presentation kit and tools. See back page for our cancellation policy. Hands-on class
THURSDAY, MAY 8 | 6:30 - 8:30 PM
AUTHENTIC KOREAN DINING – $60
Offering a delicious alternative to your culinary repertoire, Korean food is delicious, hearty and satisfying. Culinary instructor Suzy Cui demonstrates a Korean-inspired meal in this fun-filled evening. On the menu: Meat Dumpling Soup Korean-Style; White Mushroom Salad with Green Onion Dressing; Pan-fried Beef Short Ribs with Sweet Soy Sauce and White Pepper; Glazed Korean Meatballs; and more.
THURSDAY, MAY 15 | 6:30 - 8:30 PM
SUMPTUOUS SPRING – $60
Elevate your culinary repertoire and learn how to prepare a fantastic meal to wow friends and family at your Victoria Day celebrations as Chef Ahron Goldman, Vice President, Canadian Culinary Federation, shares his tips on making fun-to-eat, impressive and delicious dishes. On the menu: Duck Carnitas; Lobster Cobbler; Salmon with Hoisin Sauce; and French Toast with Cremeux and Vanilla Ice Cream.
THURSDAY, MAY 22 | 6:30 - 8:30 PM
ITALIAN-INSPIRED HERBAL DELIGHTS – $60
Chef/co-owner Antonia Maceroni of La Zingara Trattoria helps bring the tastes, aromas and feeling of spring to life with fresh, celebratory dishes incorporating fresh herbs. On the menu: Pancakes alle Herbe (mini herb-flavoured pancakes served with a whipped yogurt sauce); Gnocchi Aromatica (squash gnocchi served with butter and sage sauce); Sogliola Arrotolata alle Erbe (sole rolled and stuffed with mixed herbs in Prosecco cream sauce) served with Sweet-and-Sour Baby Carrots and Wild Rice; and Terrine di Melone e Menta (watermelon and mint terrines)
FRIDAY, MAY 23 | 6:00 - 9:00 PM
DINNER AT MY HOUSE – $85
Chef and culinary instructor Jennifer Hillis prepares a delicious spring meal that includes easy make-aheads for flawless entertaining. On the menu: Sweet Pea Crostini; Beet Salad with Goat's Cheese, Arugula and Walnuts; Grilled Vegetable Sandwich with Spicy Miso Aioli; Mustard and Panko-crusted Salmon with Tomato-Cherry Jam, Fresh 'Slaw and Grilled Truffle Polenta; and Lemon Ice Cream and Lavender Shortbread. Plus, one lucky participant will go home with a gift assortment of sweets, condiments and a kitchen gadget selected by Chef Hillis. Full-meal class/Featured chef
THURSDAY, MAY 29 | 6:30 - 8:30 PM
CUBAN-MIAMI SLICE – $60
Chef Henry Furtado takes you on a journey that explores the influence that Cuban food has on Miami cuisine. On the menu: Black Bean Chili Soup; Avevos Habaneros (poached eggs in a sautéed spicy salsa) served with Chorizo; Bistec de Palomilla (pan-seared steak and onions); and Arroz con Leche (traditional rice pudding).
MONDAY, JUNE 2 | 6:30 - 8:30 PM
ENTERTAINING MADE EASY – $60
Executive Chef Rob Kelly of Beach Grove Golf & Country Club proves that fabulous foods, great company and a little pre-planning are the keys to entertaining success. On the menu: Warm Pistachio-crusted Goat's Cheese Salad; Cajun Beef Tips; Herb-crusted Lamb Lollipops; Coconut Sambal Shrimp; and Canadian Club Strawberries.
TUESDAY, JUNE 3 | 6:30 - 8:30 PM
GOURMET PIZZA – $60
Say "no" to the pizza delivery box and learn to impress with over-the-top home-made pizzas! Share in the fun and excitement as Executive Chef Joe Ciliberto of La Guardia Italian Pizzeria discusses how to make homemade dough while he prepares crowd-pleasing pizzas. On the menu: Pizza Bianco (béchamel, provolone, caramelized onions); Pizza Italiano (prosciutto, black olives, artichokes); Calzone Siciliano (Italian sausage, olives, onions); Veggie Calzone (eggplant, roasted peppers, tomato); and Nutella Pizza.
THURSDAY, JUNE 5 | 6:30 - 8:30 PM
JUST SAY "CHEESE" – $60
Executive Chef Joe Ciliberto of La Guardia Italian Pizzeria presents exquisite dishes featuring a variety of delicious cheeses. On the menu: Individual Baked Brie with Apple Compote and Butter Puff Pastry; Wedge Salad with Buttermilk Blue Cheese Dressing; Stuffed Chicken with Applewood-smoked Cheddar and Spinach; and Ricotta Cheesecake with Balsamic Reduction.
THURSDAY, JUNE 12 | 6:30 - 8:30 PM
FRESH TASTES OF THE SEASON – $60
Get inspired to host an evening for family and friends as Chef Jennifer Hillis shares her recipes for a delicious make-ahead meal. On the menu: Portobello and Asparagus Salad; Lamb Burgers with Beet Relish; Grilled Chicken with Rhubarb Chutney; and Strawberry Sorbet with Citrus Pound Cake and Vanilla Mascarpone. Plus, one lucky registrant will go home with a gift assortment of sweets, condiments and a kitchen gadget selected by Chef Hillis. Featured chef
THURSDAY, JUNE 19 | 6:30 - 8:30 PM
SUMMER SOLSTICE – $60
Celebrate and welcome summer in style with Chef Henry Furtado as he presents garden delights, perfect for entertaining. On the menu: Roasted Red Pepper and Tomato-marinated Pork Tenderloin; Eggplant Meatballs; Green-Tomato Grilled Cheese Sandwiches; and Roasted Tomato Crème Brûlée.
TUESDAY, JUNE 24 | 6:30 - 8:30 PM
THE STUFFED NOODLE – $60
Executive Chef/owner Bianca Maria of Ciao Pasta Bar knows that pastas are a wonderful entertaining "go-to" and have universal appeal. Learn how to make stuffed pastas with accompanying sauces in this fun-filled and informative class. On the menu: Lean Turkey and Vegetable-stuffed Tortelloni; Four Cheese-stuffed Canelloni; and Sweet Cinnamon and Sugar Dessert Ravioli.
THURSDAY, JUNE 26 | 6:30 - 8:30 PM
FAST AND FIERCELY DELICIOUS FINGER FOODS – $60
Summer is here and it's time to relax and spend an evening with great foods, fine wines and friends! Executive Chef Chuck Koury of Lorelei's Bistro shares his expertise and prepares little edibles we all love to savour. On the menu: Seared Sea Scallops and Apple Cream; Smoked Diablo Shrimp; Blueberry Cheese Poppers; Bruschetta Lollipops; Bird's Nests (chicken, vegetables and cheese baked in shredded phyllo cups); Chorizo and Goat's Cheese-filled Jalapeño; and Smoked Ham and Asparagus in Phyllo.
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