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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
or older.
To ensure the safety of your learning
environment please inform us of any
food allergies you may have.
May
THURSDAY, MAY 2 | 6:30 PM – 8:30 PM
MEXICAN CULINARY ADVENTURE – $60
Executive Chef Luis d’Avila of Windsor’s Mexican restaurant Walkermole prepares
authentic dishes perfect for creating a Mexican-inspired feast for family and
friends. On the menu: Mochomos con Cebolla Dorada y Salsa de Ajo Asado
y Habanero (crispy steak shreds with golden onions and roasted garlic
habanero salsa); Mahi Mahi Asado en Adobo con Arroz de Cal de Cilantro
(grilled, roasted mahi mahi adobo with cilantro lime rice); and Raspado
De Sandia y Frambuesa (watermelon raspberry ice).
THURSDAY, MAY 9 | 6:30 PM – 8:30 PM
SIGNS OF SPRING – $60
Windsor Chef Justin Harb helps bring the tastes, aromas and feeling of spring
to life with fresh, celebratory dishes. On the menu: Spinach and Strawberry
Salad with Sesame and Poppy Seed Vinaigrette; Handmade Florentine Ravioli
with Peas and Mushrooms in a Lamb Bolognese Blush Sauce; and Rhubarb
Ginger Crumble with Vanilla Sauce.
TUESDAY, MAY 14 | 6:30 PM – 8:30 PM
FROM THE SPRING BBQ PIT – $60
Pitmaster Jules Mailloux of the Roast ‘n’ Toast Competition BBQ Team of the
Canadian Southern BBQ Association returns with a menu of tasty, crowd-pleasing
recipes sure to put a smile on the faces of your guests. On the menu:
Marinated, Stuffed Grilled Portobello Mushrooms and Grilled Lamb Kabobs
served with Tzatziki; Smoked Mozzarella-and Bacon-stuffed Burgers served with
Grilled Tomatoes and Asparagus Salad; and Grilled Pineapple Upside-Down Cake.
THURSDAY, MAY 16 | 6:30 PM – 8:30 PM
GOURMET ON THE “GO” – $60
Chef Robin Grascoeur, owner of Savoir Faire Cakes, has put together delicious
dishes that are easy to make, easy to take with you and, most of all, so good!
On the menu: Lemon, Thyme, Pine Nut and Pink Peppercorn Goat’s Cheese with
Lavash; Tomato, Strawberry and Beet Gazpacho; Sweet Melon and Chicken
Slaw with a Mint Honey Dressing; Provençal-style Pressed Miche Sandwich;
and Red Velvet Cheesecake “in a jar.”
THURSDAY, MAY 23 | 6:00 PM – 9:00 PM
GIFTS FOR YOUR TASTE BUDS – $85
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; Tilapia and Avocado Patties
with Brandy Aioli; and Panna Cotta with Blackberry Coulis and Caramel Sauce.
Full-meal class*
FRIDAY, MAY 24 | 6:00 PM – 9:00 PM
“HE SAID, SHE SAID”: BATTLE OF THE INGREDIENTS – $85
Husband-and-wife Chefs David Grascoeur of the Windsor Club and Robin Grascoeur
of Savoir Faire Cakes prepare elegant dishes that are as impressive as they
are delicious. Share in the fun and inspiration as you taste dishes prepared
by both chefs using the same ingredients, but prepared in unique recipes. The
appetizer will incorporate Shrimp; Salad – Grapefruit; Pasta – Porcini Mushrooms;
Main course – Pork Tenderloin; and Dessert – Banana.
Full-meal class*
THURSDAY, MAY 30 | 6:30 PM – 8:30 PM
CULINARY MAGIC: WINES IN YOUR FOOD – $60
Chef Pascal Tenthorey presents imaginative and restaurant-worthy dishes
that incorporate wine to enhance the flavour. On the menu: Tiger Prawns with
Beurre Blanc and Asian Slaw; Moroccan-style Stuffed Veal Chops served with
Purple Potato Pavé and Seasonal Vegetables; and Chilled Zabaglione with
Frosted Exotic Fruit and Honeycombed Génoise.
june
TUESDAY, JUNE 4 | 6:30 PM – 8:30 PM
ANCIENT GRAINS – $60
Culinary instructor Georgina Burns prepares ancient grains, a culinary staple
for centuries, in a thoroughly modern and delicious way. On the menu: Corn
and Kasha Cakes; Lemon-Pepper Trout over Quinoa; and Cantaloupe Smoothie
with unprocessed Wheat Bran.
THURSDAY, JUNE 6 | 6:30 PM – 8:30 PM
HOORAY FOR DAD! – $60
Chef Darren Thorne teaches how to prepare a memorable meal for that
special man with sure-to-please recipes. On the menu: Lake Erie Yellow Perch
Sliders; Panko-crusted Perch with Mustard Dill Coleslaw and Lemon Caper
Tartar Sauce; Individual Pork Wellington on Calvados Sauce served with
Horseradish Mash Potato and Fresh Asparagus with Béarnaise Sauce; and
Homemade Guinness Stout Ice Cream topped with Fresh Cream and a
Rosemary Shortbread Cookie.
THURSDAY, JUNE 13 | 6:30 PM – 8:30 PM
ASIAN-FUSION INSPIRED FEAST – $60
Chef Jennifer Hillis shows how simple it is to be an inspired chef in your
own kitchen with easy-to-prepare dishes that “scream” with flavour and welcome
the freshness of the season. On the menu: Fish Cakes with a Roasted
Tomato-Cilantro Aioli; Peanut and Coriander Noodle Salad; Chili-caramelized
Pork with Lemongrass Greens; and Coconut-Lime Ice Cream Sandwiches.
TUESDAY, JUNE 18 | 6:30 PM – 8:30 PM
ASIAN DIM SUM FINGER FOODS – $60
Culinary instructor Suzy Cui shows how to put together crowd-pleasing foods
perfect for kicking back and relaxing. On the menu: Chicken Spring Rolls with
Homemade Sweet-and-Sour Sauce; Steamed Buns; Pan-fried Dumplings
with Ginger Garlic Sauce; Asian Sticky Chicken Wings with Sesame Seeds;
and more.
THURSDAY, JUNE 20 | 6:30 PM – 8:30 PM
FRESH AND EASY ENTERTAINING – $60
Chef Henry Furtado creates guest-friendly foods that are easy-to-make,
delicious and fun to eat! On the menu: Fresh Grilled Bread with Tomato Butter;
Cool Noodle Salad; Chicken and Apricot Skewers served with a Summer Vegetable
Stir-Fry; and Coffee S’mores Pie.
FRIDAY, JUNE 21 | 6:00 PM – 9:00 PM
AL FRESCO GARDEN PARTY – $85
Inspired by his love of entertaining, Chef David Courtney celebrates the
season with dishes perfect for the upcoming warm weather. On the menu:
Roasted Corn Chowder with Double smoked Bacon; Local Tomato and Buffalo Mozzarella Salad with Baby
Greens, Basil Vinaigrette and Balsamic Reduction; Lake Erie Pickerel, New
Potatoes and Seasonal Vegetables; and a Trio of Homemade Ice Creams:
Blueberry/Maple, Strawberry Mint/Watermelon, and Jalapeño.
Full-meal class*
THURSDAY, JUNE 27 | 6:30 PM – 8:30 PM
FINALLY…IT’S SUMMER! – $60
Chef Jennifer Hillis welcomes summer with easy, make-ahead foods that are
perfect for casual entertaining, indoors or out. On the menu: Goat’s Cheese
Tarts; Summer Potato Salad; Crispy Peppered White Fish with Green Chili
Salsa; and Double-Chocolate Mascarpone Strawberry Tart.
July
THURSDAY, JULY 4 | 6:30 – 9:30 PM
THE PERFECT PICNIC – $60
Chef Jennifer Hillis celebrates the start of the lingering days of summer with these exquisite portable dishes. On the menu: Shrimp and Ginger Spring Rolls with a Cilantro Mint Dip; Fresh Potato Salad; Tenderloin Sandwiches with a Horseradish Spread; and Rich Chocolate Brownies and Pecan Fudge.
THURSDAY, JULY 11 | 6:30 – 8:30 PM
WARM AND COLD GRILLED SALADS – $60
Executive Chef Helmut Markert of Bozii has created a no-fuss, make-ahead menu to help fulfill your entertaining needs for the entire season. It’s a feast of colourful, delicious and satisfying salads that are fresh, seasonal and delicious. On the menu: Grilled Ratatouille Salad with Goat’s Cheese and Cured Ham; Tandoori Chicken over Curried Mixed Greens; Grilled Mexican-style Avocado Salad with Black Tiger Shrimp; and Blackened Steak and Potato Salad.
THURSDAY, JULY 18 | 6:30 – 8:30 PM
LUSCIOUS GRILLED LAMB – $60
By popular demand, Jules Mailloux, Pitmaster of the Roast ’n’ Toast Competition BBQ Team and the Canadian Southern BBQ Association, returns to the kitchen to instruct you in the fine art of the preparation and grilling of lamb dishes. On the menu: Grilled Lamb Kebabs; Smoked Lamb Sliders; Grilled Rack of Lamb served with accompaniments; and even a grilled dessert (it’s not lamb, but it promises to be crowd-pleasing!).
THURSDAY, JULY 25 | 6:30 – 8:30 PM
FULL OF FLAVOUR – $60
Get inspired to host your friends and family as Chef Pascal Tenthorey shows you how to shake up your culinary repertoire with these dishes that are sure to impress. On the menu: Seared Scallops with Smoky Saffron Glaze; Grilled Beef Tenderloin served with Artichoke Purée and Tri-colour Potato Terrine; and Peach Melba Macaroon Meltdown.
August
THURSDAY, AUGUST 1 | 6:30 – 8:30 PM
THAI’RIFFIC! – $60
Chef Lam Harb of Simply Thai leads a culinary adventure with a focus on authentic Thai cuisine. On the menu: Crispy Chicken Spring Rolls with Thai Plum Sauce; Creamy Coconut Curry Soup; Rugged Spicy Thai Salad; Steamed Tilapia with Sticky Rice; and Thai Iced Tea with Bubbles.
THURSDAY, AUGUST 8 | 6:30 – 8:30 PM
A SUMMER DINNER PARTY – $60
Chef Bledar Garunja of The Windsor Club will show you how to throw a spectacular dinner party with a little bit of pre-planning and very little fuss and bother. On the menu: Feuillete of Scallops, Asparagus and Truffle; Red Snapper with Coconut Beurre Blanc; and Raspberry Ricotta Sundae with a Wildberry Kissel.
THURSDAY, AUGUST 15 | 6:30 – 8:30 PM
WILD ABOUT ASIAN-STYLE WINGS – $60
Send your taste buds into flight as culinary instructor Suzy Cui presents an evening of wings with a “twist.” On the menu: Szechuan-style Stir-fried Wings; and Roasted Spicy Garlic and Ginger Wings, all served with a variety of Chinese- inspired side dishes such as Napa Salad with Sliced Almond, Black Mushroom Salad with Fresh Cucumber, and more!
THURSDAY, AUGUST 22 | 6:30 – 8:30 PM
AL FRESCO DINING – $85
What better way to celebrate the warm weather than by sitting down for an exquisite meal with friends and family? Executive Chef, culinary instructor and cookbook author Mimmo of Koolini’s Italian Eatery, Windsor, prepares these recipes that are sure to lighten your heart and buoy your spirits. On the menu: Jumbo Shrimp breaded with Cornmeal in a Cannellini Bean and Pancetta Casserole; Mediterranean Sea Bass in a Zucchini Crust with Lemon and White Wine served on a bed of Risotto; and Pistachio Mousse with Caramel Coulis and Toasted Sesame Seed Cookies.
THURSDAY, AUGUST 29 | 6:30 – 8:30 PM
VEGETARIAN FARE – $60
Chef and culinary instructor Jennifer Hillis shares recipes and tips for creating an array of mouth-watering foods sure to please vegetarian and non-vegetarian guests alike. On the menu: Grilled Polenta Cakes with a Mushroom Ragout; Sweet Pea Summer Salad with an Orange-Citrus Vinaigrette; Vegetable and Goat’s Cheese Empanadas with Roasted Tomatillo Sauce; and La Bête Noire (the “black beast” of chocolate decadence).
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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
class(es).
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