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LCBO Summerhill | 10 Scrivener Square,
Toronto, Ontario
M4W 3Y9 | 416 922-0403
To register and purchase your tickets
please call the Customer Service Desk
at the desired location or register
in person at the store. 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.
JANUARY
Tuesday, January 6 | 6:30 - 8:30 pm |
ELEGANT WINTER ENTERTAINING | $60
Learn the art of preparing and presenting an impressive and
delicious multi-course meal with Chef-instructor Carlos Mateus.
Tonight’s meal includes: Fig, chèvre and caramelized onion
pissaladière, Winter greens with candied beets and oven-dried
tomatoes, Pan-seared beef filet stuffed with caramelized
onions with a Port reduction, Rosemary-roasted potatoes, and
Cinnamon coffee cake. |
Tuesday, January 13 | 6:30 - 8:30 pm |
INDONESIAN TRADITIONS | $60
Join Chefs Robyn Goorevitch and Robert Whyte, of Dining In Chez
Vous, as they spice up your evening with a culinary journey through
Indonesia. You’ll start with a traditional Glass noodle soup,
followed by Stewed prawns, Roasted pork in bamboo served with
traditional fried rice, and Fish with stewed cassava and bananas. |
Tuesday, January 20 | 6:30 - 8:30 pm |
GO FISH | $60
Chef Paula Bambrick will help you explore a wide range of fish
and seafood types, proper cleaning and storing techniques, and
which flavours work best together. On tonight’s menu: Grilled
swordfish and pineapple skewers with Asian pesto, Herb roasted
salmon with marinated roasted vegetables over lentils, Mixed
seafood en papillote, and Olive oil-poached halibut with citrus
and avocado salsa. |
Tuesday, January 27 | 6:30 - 8:30 pm |
INDIAN CLASSICS | $60
Here’s your chance to learn an unforgettable classic Indian menu
with Arvinda and Preena Chauhan, of Arvinda’s Healthy Gourmet
Indian Cooking. Tonight’s flavourful dishes include Mini curried
chicken meatballs, Cucumber and tomato raita, Creamy almond
chicken curry, Dry okra curry with potatoes and onions, Saffron
basmati rice pullao with mushrooms and peas, and Coconut
chai-vanilla ice cream with stewed local fruit and berry compôte. |
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FEBRUARY
Tuesday, February 3 | 6:30 - 8:30 pm |
LATIN FLAVOURS | $60
Celebrate the tastes and textures of Latin America with Carlos
Fuenmayor, chef and owner of Sabrosito. Tonight’s vibrant menu
features Organic Spanish-style chorizo with olives, fennel, and
pine nuts, Chilean winter baked beans and pepper casserole,
Brazilian shrimp stew, Peruvian tamarind pork tenderloin, and
Chili chocolate truffles. |
Tuesday, February 10 | 6:30 - 8:30 pm |
SIMPLE, SEASONAL AND ELEGANT FOR
VALENTINE’S DAY | $60
This romantic menu for two can be prepared in advance with
minimal fuss to finish à la minute. Tonight Sharon Bergey,
sous chef at Jamie Kennedy Wine Bar will prepare Marbled beet
and sun choke soup, Duck confit with roasted onion gratin,
and Hazelnut and chocolate dacquoise. |
Tuesday, February 17 | 6:30 - 8:30 pm |
PERRIN IN THE KITCHEN | $60
Join Chef Stephen Perrin, executive chef and proprietor of
Terra Restaurant, this evening and discover how to make elegant
entertaining at home within your grasp. He’ll prepare Tuna
tartare with wakame seaweed salad and Japanese mountain
peaches, Seared bison tenderloin with a port reduction and rösti
potatoes, and Tiramisù. Tonight, one lucky participant will
receive a $200 gift card at Terra Restaurant (beverage alcohol and
gratuities excluded).
• Chef Profile Class |
Tuesday, February 24 | 6:00 - 9:00 pm |
ITALIAN ARTISANAL MENU* | $90
Discover how beautiful shapes, colours and textures can elevate
an everyday winter meal to an artistic Italian feast with Tony
Cammalleri, executive sous-chef at Pusateri’s Fine Foods. Tonight,
feast your eyes and senses with this sensational meal: Italian
antipasto featuring fresh homemade focaccia, Pasta fagioli with
homemade pasta, and Veal spezzatino. |
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MARCH
Tuesday, March 3 | 6:30 - 8:30 pm |
THE VALLE D’AOSTA: ITALY’S NORTHWEST
ALPINE REGION | $60
Learn the secrets of regional Northwest Italian cooking with
Jeffrey Marshall, executive chef of George Weston Limited and his
sous chef Michele Vig. Tonight’s outstanding menu starts with
Fonduta (a warm cheese melt with mushrooms and truffle oil),
followed by a Salad of baby arugula using nut oil for the
vinaigrette. Your main course is a typical regional specialty of
Beef carbonade with creamy polenta, and for dessert,
Montebianco, a chestnut purée with cream. You’ll end the evening
in the most traditional way, with Valdostana, seasoned coffee
served in a wooden coffee pot. |
Tuesday, March 10 | 6:30 - 8:30 pm |
HAKKA CUISINE | $60
Hakka food is a delicious fusion of two very different cuisines –
Indian and Chinese. Join Smita and Sanjeev Chandra for a taste of
Hakka food and the story behind this fascinating cuisine. Savour
Spring rolls stuffed with ground chicken, herbs and spices, Sweet
corn soup with seared vegetables drizzled with pickled green chili
vinegar, Hakka noodles with chicken, shrimp and vegetables,
and Chili paneer. |
Tuesday, March 17 | 6:00 - 8:30 pm (Hands-on) |
PREMIUM KNIFE SKILLS | $225
Knowing how to use knives skillfully is critical, yet many cooks
have never mastered proper technique. And, good knives are the
basis of a well-equipped kitchen. In this class, Chef Bill Lohman,
owner and executive chef of Tastings Catering, will teach you
how to slice, dice, and chop in the safest and most efficient
manner with premium equipment to create an outstanding, top
quality menu: Butterflied coconut-tempura shrimp with a julienne
jacama-carrot slaw, Frisée and fall greens in cucumber cups with
Champagne vinaigrette, Rack of New Zealand lamb with Israeli
couscous and brunoise vegetables, and Individual apple-caramel
tarts. Included in the price of this class, you will receive a Classic
Series Santoku knife, paring knife, serrated utility knife, and 8-slot
Cordura knife roll (retail value $400) from Wüsthof-Trident.
You’ll also receive a Canadian hand-made wooden cutting board
courtesy of iQ living (www.iQliving.com). Participants
will be asked to sign a safety waiver and wear close-toed shoes.
Please note: Ticket price covers attendance to the class only. Registrant
must attend the class to receive the knife set. See store for our
cancellation policy. |
Tuesday, March 24 | 6:30 - 8:30 pm |
CREATIVE ENTERTAINING WITH STYLE | $70
Stay out of the kitchen, enjoy your guests, and throw an awesome
dinner party. Join Jane Rodmell, owner of Toronto’s All The Best
Fine Foods, for this seasonal dinner celebration with hints on
how to keep it simple, with lots of make-ahead ideas and tips:
Composed seasonal salad, Daube de boeuf bordelaise, Gratin
dauphinois, Cognac mousse with almond tuiles and seasonal fruit
compôte, and of course an exquisite cheese platter to complete
your tasting experience. |
Tuesday, March 31 | 6:00 - 9:00 pm |
WELCOMING SPRING* | $85
Join a chef from Sequel Restaurant and enjoy a unique seasonal
meal showcasing recipes that celebrate the best locally-sourced
produce: The season’s first Ontario tomato tasting with fresh and
preserved tomatoes, buffalo mozzarella, sweet roasted garlic and
micro green salad, Northern spy granité, Line-caught Lake Huron
pickerel with Provençal-style stew, roasted fingerling potatoes and
a radish and ginger slaw, and Maple crème brûlée (made with syrup
from Prince Edward County) with tart rhubarb compôte and
almond biscotti. |
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*These classes are three
hours in length and 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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