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LCBO Bayview Village | 2901 Bayview
Avenue, North York, Ontario
M2K 1E6 | 416 222-7658
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.
February
Wednesday, February 1 | 6:30 PM - 8:30 PM THE HUNGARIAN FEAST | $60
Jeffrey Marshall, executive chef of George Weston Limited, introduces a feast that goes beyond goulash and reveals the secrets of authentic Hungarian cooking. Menu includes: Goulash Soup; Chicken Paprikash; Nokedli (Hungarian dumplings); and Sour Cherry-Almond Tart.
Monday, February 6 | 1:00 PM - 3:30 PM SUMPTUOUS FOOD FOR THE ONES YOU LOVE | $75
Chef Brenda Kwong Hing prepares dishes that are easy to replicate at home for all of the sweethearts in your life. Menu includes: Luxurious Tomato Tart with Arugula in Honey Vinaigrette; Beef Tenderloin with Chocolate Port Sauce over Double-cooked Fennel and Creamy Sweet Potato Purée; and Individual Chocolate Surprise Cakes.
Hands on
Wednesday, February 8 | 6:30 PM - 8:30 PM ENTERTAINING DINNER PARTY | $60
Featured Chef Jaimie Delson, owner of JDelson Complete Catering, Toronto, whips up easy and impressive dishes for a memorable dinner party. Menu includes: Cucumber Spaghetti Salad with Oven-dried Tomatoes, Charred Baby Corn and Pesto Goat's Cheese Balls with Melon and Vanilla Bean Vinaigrette; Red Snapper Fillet with Warm Pepper Stew; Brown Rice with Roasted Chestnuts and Sautéed Pepper Confetti; Baby Bok Choy with Orange Zest and Ginger; and Chipotle Chocolate Pot de Crème with Mint and Basil Chantilly Cream. Plus, one lucky participant will receive chef Jaimie's signature chili and barbecue sauces, as well as a sweets basket.
Featured chef
Saturday, February 11 | 10:30 AM - 12:30 PM AUTHENTIC ITALIAN WITH IL FORNELLO | $60
Il Fornello executive Chef Ryan Kowalyk and della pizza chef Craig Ovenstone present simple, authentic dishes inspired by the Italian table. Menu includes: Lamb Shanks; Pizza; and Caramelized Pear Polenta Cake with Vanilla Bean Ice Cream.
Wednesday, February 15 | 6:30 PM - 8:30 PM THE CHEESE COURSE: PERFECT PARTNERS | $60
Chef Paula Bambrick reveals how to pair cheeses with their best flavour companions. She will also showcase a selection of cheeses using a variety of homemade accompaniments, such as dried cranberry and rosemary bread, and demonstrate how easy it is to make tomato jam and fig and lemon chutney accompaniments at home.
Wednesday, February 22 | 6:00 PM - 8:30 PM ADVANCED KNIFE SKILLS | $160
Get your cooking skills in shape in this interactive class with the chefs of Dining In Chez Vous. Learn how to de-bone a chicken, filet a fish and then make wonderful dishes with your newly acquired skills. Menu includes: 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 receive a boning knife, chef's knife and honing steel (retail value: $200) from Wüsthof-Trident.
Hands on
Saturday, February 25 | 10:30 AM - 12:30 PM ALL ABOUT ROOT VEGETABLES | $60
Chef Paola Faiella makes the most of earthy root vegetables with sweet, vitamin-laden and seasonal dishes. Menu includes: Beet and Orange Salad; Root Vegetable Soup; Root Vegetable Gratin; and Parsnip Spice Cake with Brown Butter Icing.
Monday, February 27 | 6:30 PM - 8:30 PM FARMHOUSE BISTRO | $60
Chef Marian Staresinic, food editor of Bamboo Magazine, uses the freshest of ingredients to prepare classic rustic dishes of the French countryside. Menu includes: Brandade de Morue (salt cod purée); Provençal Pistou Soup; Beef Daube (beef stew); Potato and Leek Gratin; and Tarte Tatin.
Wednesday, February 29 | 6:00 PM - 9:00 PM DUELLING CHEFS | $85
Stephen Perrin, executive chef and owner of Terra Restaurant, and Domenic Chiaromonte, executive chef and co-owner of T2 Restaurant, battle it out for kitchen supremacy. You'll enjoy gourmet food while watching the competition unfold and ultimately selecting who will be your winner. Chef Perrin's creations will include: Shrimp Dumplings with Burnt Soya Dipping Sauce; Orange Cognac-glazed Roasted Venison Tenderloin; and Strawberry Crêpes. Chef Chiaromonte's creations will include: Spanish Prawn Sushi with Chorizo, Manchego Cheese, Sake and Spanish Onion Crema; Venison with Bacon, Sundried Apple Bolognese, Pearl Bocconcini and Peruvian Gnocchi; and Strawberry Meringue with Balsamic Ganache and Nitro Peanut Butter Brittle.
Full-meal class*
March
Wednesday, March 7 | 6:00 PM - 9:00 PM EVERYDAY FLEXITARIAN | $85
Cookbook author Nettie Cronish and Cynthia Beretta, co-owner of Beretta Organic Farms, prepare recipes that offer real flexibility for meat eaters and vegetarians alike. Menu includes: Apple, Carrot and Parsnip Soup with optional Smoked Chicken; Mushroom Buckwheat Burgers with Cashew Butter and optional Bacon; Warm Cobb Salad with optional Sliced Lamb; and Ancho Chile Cranberry Brownies. Plus, each participant will receive a complimentary copy of the new Everyday Flexitarian cookbook.
Saturday, March 10 | 10:30 AM - 1:00 PM PREMIUM KNIFE SKILLS | $260
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 these outstanding dishes. Menu includes: Mixed Green Salad served with Garlic Herb Bread; Wild Mushroom Risotto; and Maple Bread Pudding. Plus, each participant will receive a Santoku knife, paring knife, serrated utility knife and knife roll from (retail value: $400).
Hands on
Wednesday, March 14 | 6:30 PM - 8:30 PM COMFORT FOOD FOR FRIENDS | $60
Chef Deborah Starzynski creates delicious and comforting dishes perfect for your next gathering. Menu includes: Duck Wontons with Gorgonzola Sauce; Chicken and Duck Terrine; Gruyère Scones; and Orange and Grand Marnier Purée.
Wednesday, March 21 | 6:30 PM - 8:30 PM ONE POT WONDERS | $60
Chef Lesley Stoyan, of Daily Apple, prepares satisfying, make-ahead one-pot meals, ideal for hectic school-night suppers. Menu includes: Spanish Spicy Paella with Heirloom Carrots, Butternut Squash, St. David's Peppers and Smoked Ontario Lake Trout; Miso Pho with Asian Greens, Garlic Mushrooms and Black Bean Tofu; Local-licious Mac 'n' Cheese with Organic Whole-Wheat Noodles, Monforte Dairy Chèvre and Aged White Cheddar; and Daily Apple's "Snow Storms" with Mapleton's Dairy Ice Cream and Organic Barley Dark-Chocolate Brownies.
Saturday, March 24 | 10:30 AM - 12:30 PM THE MOVEABLE FEAST | $60
Chef Jennifer McConnell puts together a portable feast, perfect for a spring picnic in the park or your next potluck gathering. Menu includes: Marinated Baby Vegetables; Italian Muffaletta Sandwich; Cobb Salad; and White Chocolate Whoopee Pies.
Monday, March 26 | 6:30 PM - 8:30 PM MEMORIES OF TUSCANY | $60
Chef Christian Pritchard recounts his amazing experiences in Italy as he prepares traditional rustic dishes from Tuscany, sure to please family and friends. Menu includes: Panzanella (bread salad); Malfatti (spinach gnocchi); Florentine Bistecca over Beans; and Zucotto (Italian trifle).
Wednesday, March 28 | 6:30 PM - 8:30 PM PREMIUM FISH PRIMER | $75
Chef Matthew Kennedy explores the differences between salt and freshwater fish, while discussing how to pick the freshest, healthiest and most sustainable seafood choices. Menu includes: Classic Shrimp Cocktail with Fresh Cocktail Sauce; Pan-seared Salmon and Speckled Trout served with a simple Dill Butter Sauce, Wilted Greens and Fingerling Potato Coins; and Whole Roasted Branzini (European sea bass) and Ontario White Bass with Fresh Herbs, Lemon and Olive Oil served with Grilled Radicchio, Creamy Polenta and a Preserved Lemon Emulsion.
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*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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