LCBO Summerhill | 10 Scrivener Square,
M4W 3Y9 | 416 922-0403
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
PERSIAN TREASURES – $60
Matthew Kennedy prepares
these exotic dishes, loaded with the classic
flavours and essences of Persia. On the
menu: Lemon Spinach and Mini Meatball
Soup; Aromatic Basmati Rice with Lima
Beans and Fresh Dill; Persian Salad;
Braised Lamb Shanks in Tomato Saffron
Sauce; and Almond Baklava with Honey
TUESDAY, MARCH 11 |
6:00 – 8:30 PM
HANDS-ON PASTA WORKSHOP – $75
Immerse yourself in the authentic Italian
experience with a hands-on pasta-making
course. Chef Paula of Pasta Tavola will
teach you how to be a true artisan as you
learn the classic Italian techniques of hand
rolling and cutting fresh pasta. When the
work is done indulge in a real Italian feast.
Highlighting ingredients from the Hastings
and Prince Edward County region, the menu
will include an antipasto plate, a pasta
main and Italian pastries. Mangia Bene!
WEDNESDAY, MARCH 19 |
6:00 – 8:30 PM
PREMIUM KNIFE SKILLS – $260
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, the
chefs of Dining In Chez Vous will teach you
how to slice, dice, and chop in the safest
and most efficient manner with premium
equipment to create this outstanding, top
quality menu: Tomato Basil Bruschetta;
Roasted Pepper and Goat Cheese Bruschetta;
Creamy Chicken and Mushroom Crêpes; and
Apple Studel. Included in the price of this
class, you will receive a Santoku knife, paring
knife, peeling knife, and wooden cutting
board (retail value over $400) from Wüsthof-
Trident’s Classic Series. Participants will
be asked to sign a safety waiver and wear
TUESDAY, MARCH 25
| 6:30 - 8:30 PM
ARTISANAL CHEESE – $70
Chef Paula Bambrick explores the wonderful
textures and flavours of artisan cheeses,
emphasizing the versatility of cooking with
cheese with these delicious dishes. On the
menu: Blue Cheese with Figs in Port; Arugula
Salad with Brie Fritters and Red Onion
Marmalade; Gouda-stuffed Chicken Breasts;
and Goat’s Cheese Tartlets with Sour Cherry
THURSDAY, MARCH 27
| 6:30 - 8:30 PM
GOURMET GLUTEN-FREE DINNER – $60
Get the real scoop about gluten-free eating
and find out how to make a truly decadently
delicious three-course meal. Spend the
evening with the chefs from Daily Apple,
Toronto, and learn how to make these wheat-free
dishes. On the menu: Roasted Winter
Vegetables on a Bed of Romaine, Arugula
and Radicchio with Crumbled Goat’s Cheese
and Honey Lemon Vinaigrette; Wild
Whitefish and Garlic Squash en Papillote
with Herbed Rice Pilaf; and Cherries Jubilee
over Vanilla Gelato drizzled with Ontario
TUESDAY, APRIL 1 | 6:30 - 8:30 PM
FOOD&DRINK MAGAZINE: SAKE WITH SUSHI DECONSTRUCTED – $60
Writer, food stylist, chef and recipe developer Signe Langford brings FOOD&DRINK magazine to life as she demonstrates her "Sake with Sushi Deconstructed" article from early Summer 2013. You'll learn all about sushi ingredients and their flavours, textures and qualities of freshness - each matched perfectly with Sake. On the menu: Deconstructed Cali Lobster Salad; Tempura Shrimp Cocktail with Panko Crumble; and Seared Tuna Carpaccio with Asparagus, Rice Cakes and Spicy Wasabi Hollandaise.
TUESDAY, APRIL 8 | 6:30 - 8:30 PM
BACKYARD BEEF BARBECUE – $60
Chef, instructor and cookbook author Emily Richards prepares the most popular beef cuts along with some mouthwatering sides. On the menu: Grilled Beef Roulades; Sun-dried Tomato Tri-Tip with Tomato Cucumber Salad; Zucchini Steak Salad; and Easy Burgers that are over-the-top tasty.
TUESDAY, APRIL 15 | 6:00 - 9:00 PM
RICHMOND STATION: DEFINING TASTE AND TECHNIQUE – $85
Executive Chef Carl Heinrich and Chef Ryan Donovan, owners of Richmond Station Restaurant, Toronto, will educate and entertain with this stylish spring menu, sure to delight your taste buds. On the menu: Scallion Polenta Fries with Chipotle Aioli; Smoked Trout Salad with Marinated Quinoa and Soybean Hummus; Braised Beef Shank with Caramelized Onion Perogies and Celery; and Butternut Squash Cake with Whipped Mascarpone and Honey. Full-meal class
THURSDAY, APRIL 24 | 6:30 - 8:30 PM
INDIAN CUISINE FAVOURITES – $60
Turn your kitchen into your favourite Indian restaurant! Cookbook authors Smita and Sanjeev Chandra invite you to sample some of the most popular dishes from Indian cuisine. On the menu: Baked Chicken Pakoras served with Fresh Herb Chutney; Chicken Koftas (spicy chicken meatballs simmered in sautéed onion and tomato sauce); Dal Makhani (black lentils cooked with spices and butter); Basmati Rice Pilaf; and Raita (yogurt relish with vegetables).
TUESDAY, APRIL 29 | 6:30 - 8:30 PM
ROB ROSSI: Bestellen RESTAURANT – $60
Executive Chef/owner Rob Rossi of Bestellen restaurant, Toronto, is dedicated to quality fare and creating memorable meals for friends. Tonight, he treats you to some fabulous spring dishes. On the menu: Local Burrata with Spring Peas and Prosciutto; Handmade Pappardelle with Braised Rabbit and Pecorino Cheese; and Panna Cotta with Rhubarb and Black Pepper.
TUESDAY, MAY 6 | 6:30 - 8:30 PM
HERBS TO MAKE YOUR MENU SPARKLE – $60
George Weston Limited Executive Chef Jeffrey Marshall celebrates spring using the best herbs of the season to deliver fresh, delicious flavours. On the menu: Tomato and Goat's Cheese Galette; Almond-crusted Chicken Breasts with Citrus Vinaigrette over an Arugula, Tarragon, Dill and Cilantro Salad with Oven-roasted Asparagus; and Financiers (light almond-meal cakes) with Strawberry Salsa and Lime Whipped Cream.
TUESDAY, MAY 13 | 6:00 - 8:30 PM
HANDS-ON FAST, FABULOUS WEEKNIGHT FAVOURITES – $75
Chef Brenda Kwong Hing, owner of Delicious Catering, Toronto, shakes up the "same old, same old" with some new easy favourites. On the menu: Salmon Curry over Basmati Rice; Oven-fried Chicken with Smashed Potatoes and Fresh Arugula Salad; and Hoisin-flavoured Turkey Burgers with all the fixin's. Hands-on class
THURSDAY, MAY 22 | 6:30 - 8:30 PM
All The Best EARLY SUMMER ENTERTAINING – $60
Jane Rodmell, owner of All The Best Fine Foods, and Roxanne Keeping, All The Best's fromager, present fabulous cheeses for the summer season. Jane creates party ideas featuring the cheeses with seasonal vegetables and herbs, as well as latest creations from her kitchen, including breads, condiments, spreads and dips. You'll also discover tips to stress-free entertaining and techniques on platter presentations and food styling. Plus, one lucky participant will receive a $25 gift certificate for All The Best Fine Foods.
TUESDAY, MAY 27 | 6:30 - 8:30 PM
MATTHEW KENNEDY'S LOCAL FEAST – $60
Chef Matthew Kennedy, owner of Kennedy Catering, Toronto, prepares elegant dishes that feature fresh flavours and ingredients from the local market. On the menu: Warm Asparagus Salad with Thunder Oak Gouda, Oven-dried Tomatoes and Arugula; Ontario Spring Lamb with Natural Reduction, Mushrooms and White Pea Bean Risotto; and Sweet Cherry Clafouti with Vanilla Anglaise.
TUESDAY, JUNE 3 | 6:30 - 8:30 PM
SPRING DESSERTS WITH NADÈGE – $60
Chef Nadège Nourian, owner of Nadège Patisserie, Toronto, presents beautifully delicious and seasonal French pastries. On the menu: Grapefruit and Cayenne Pepper Macarons; Grandmother's Tarte Tatin; and Basil and Strawberry Éclairs. Plus, one lucky participant will receive a $100 gift card for the new online boutique. Featured chef
TUESDAY, JUNE 10 | 6:30 - 8:30 PM
Terroni Restaurant: SEASONAL ITALIAN MENU – $70
Executive Chef Giovanna Alonzi of Terroni Restaurant is committed to premium ingredients and simple, sophisticated techniques which she showcases in this selection of signature Terroni dishes that include seasonal, fresh and local fare. On the menu: Maltagliati Pasta with Fresh Artichoke, Prosciutto, Ricotta and Mint; Grilled Bream with a Fresh Fava, Pea and Mussel Guazzetto (stew); and Italian Carrot Cake with Almonds and Mascarpone.
WEDNESDAY, JUNE 11 | 12:00 - 2:00 PM
Daily Apple'S BUBBLES AND BRUNCH – $60
Daily Apple's chefs celebrate the season with these healthy, delicious and elegant brunch dishes. On the menu: Fresh Fruit Bellinis with Pressed Strawberry, Mint and Pear; Quinoa Bowls with Spiced Apples, Cranberries and Maple Pecans; Chicago-style Skillets with Yukon Gold Potatoes, Asparagus, Field Mushrooms and Farm-fresh Curds; and Crispy Fig and Honey "Toasties" with Cinnamon Butter, Pumpkin Seeds and Maple Syrup.
TUESDAY, JUNE 17 | 6:30 - 8:30 PM
MUSHROOM FESTIVAL – $60
Chef Paula Bambrick celebrates the versatility of mushrooms with easy-toprepare and satisfying dishes. On the menu: Pesto-stuffed Mushrooms in Phyllo; Chicken Breasts sautéed with Wild Mushrooms and Leeks; Wild Mushroom Gratin; Grilled Portobello, Caramelized Onion and Gruyère Panini; and Classic Chocolate Truffles.
TUESDAY, JUNE 24 | 6:00 - 8:30 PM
ADVANCED KNIFE SKILLS – $160
The chefs of Dining In Chez Vous will get your cooking skills in shape in this interactive class where you'll learn how to de-bone a chicken, how to fillet a fish and how to make these wonderful dishes. On the menu: Cobb Salad; Oven-roasted Salmon with a Creamy Dill Sauce served on a bed of Red and White Rice with Seasonal Vegetables; and Bananas Foster with Homemade Vanilla Ice Cream. Plus, each participant will also receive a complimentary boning knife, filleting knife, and knife block (retail value: over $200) courtesy of Wüsthof-Trident's Gourmet Series.
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.
*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