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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 3 | 6:30 - 8:30 pm |
FOOTBALL GAME DAY MENU| $50
Game day is the perfect occasion to indulge your appetite. This year,
instead of relying on ready-made treats, take the lead and prepare your own
– you’re sure to beat the competition. Led by the dynamic Megan Malowany,
you will learn to make Oven-baked Chipotle Bourbon-spiked Ribs;
Cumin-roasted Potato Wedges with Chili-Lime Mayonnaise; Creamy Fennel and
Carrot Slaw; and Chocolate-Pecan Brownies with White Chocolate Icing. |
Monday, February 8 | 6:30 - 8:30 pm |
COMFORT FOOD FOR A HEALTHY
GENERATION* | $85
Join the chefs of Dining In Chez Vous for a culinary trip back to
your childhood days with classic dishes modified for today’s healthier
lifestyles. Enjoy a hearty bowl of Fish Chowder with Sweet Potato Biscuits;
Low Fat Macaroni and Cheese; Caramelized Onion and Roasted Red Pepper
Meatloaf served with a Celery Root and Potato Mash; and Green Bean
Casserole. For dessert, Low Fat Chocolate Mousse. |
Wednesday, February 10 | 6:30 - 8:30 pm |
LOVERS’ DELIGHT | $50
Chef Christine Grimes is here to teach you how to make this romantic dinner,
simple enough for the home cook, and sure to make an impact on your
significant other: Warm Pancetta and Roasted Asparagus Salad; Wild Rice
Pancakes with Salmon and Caramelized Shallot Wine Syrup; and Coffee Cream
Trifle. |
Saturday, February 13 | 10:30 am - 12:30 pm |
KITCHEN BASICS: BRAISING | $60
Learn proper braising techniques and how to produce hearty, tender and
melt-in-your-mouth textures of meat and vegetables. This morning, Chef Jane
Burgess prepares Braised Lamb Shanks in a Red Wine, Root Vegetable Sauce
with Creamy Garlic-Rosemary Potatoes; Fresh Baby Greens Salad with a classic
French Vinaigrette; Baked Olive Caprese Toasts; Dark Chocolate Cake and
Whipped Cream for dessert.
Other classes in this series:
JANUARY 30 ROASTING
MARCH 13 THE SAUTÉ |
Wednesday, February 17 | 6:30 - 8:30 pm |
BISTRO FAVOURITES |
$60
Spend the evening with Roberto Fracchioni, executive chef of the
Millcroft Inn & Spa and enjoy his favourite bistro dishes, including
Confit of Root Vegetable Salad; Oven-braised Pork Ribs with Bourbon Barbecue
Sauce; Roasted Capon Supreme filled with Winter Vegetables; and Braised Lamb
Sirloin. Tonight’s menu can be prepared ahead of time, and waiting until you
and your guests are ready to eat. |
Monday, February 22 | 6:00 - 9:00 pm |
ISLAND DREAMING | $85
Sit back, relax, and enjoy an island-inspired menu prepared by Chef Veronica
Mal. This evening, you’ll take a Caribbean culinary journey featuring
Three-Pepper Shrimp Bruschetta; Chicken and Mango Salad Rolls with Sweet
Chili Sauce; Seared Scallops with Pigeon Peas in a Coconut Broth; and
Jerk-spiced Pork Chops with Braised Red Cabbage and Sherry Vinegar. |
Wednesday, February 24 | 6:30 - 8:30 pm |
TALK ABOUT CURRY | $50
Enjoy delicious warming curries prepared by cookbook authors Smita and
Sanjeev Chandra, and learn about the fascinating history and stories behind
Indian cuisine. Sample Mung Dal Soup with Spinach and Vegetables topped with
Naan Croutons; followed by Tilapia cooked in a Chili-spiked Coconut Tomato
Sauce served with Basmati Rice with a soothing Yogurt Raita on the side; and
Kadhai Paneer (cubes of Indian cottage cheese and sautéed sweet peppers and
onions cooked in a ginger tomato sauce) served with warm Naan Bread. |
Saturday, February 27 | 10:30 am - 12:30 pm |
ENTERTAINING SERIES: THE
COCKTAIL PARTY | $50
Chef Paula Bambrick will arm you with a selection of trendy and fancy
nibbles that can be prepared earlier, keeping you out of the kitchen and
spending more time with your guests. Today’s menu features Smoked Cheddar
Madeleines; Warm Crab Dip; Oriental Chicken Cigars with Dipping Sauce;
Marinated Mixed Olives; Crispy Ginger Spare Ribs; Endives stuffed with
Roasted Beets and Gorgonzola; and Pesto Palmiers.
Other classes in this series:
JANUARY 16 BRUNCH
MARCH 27 THE DINNER PARTY |
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March
Monday, March 1 | 6:30 - 9:30 pm |
MOROCCAN ADVENTURE | $85
Moroccan cuisine is well known for its variety and complex flavours. Chef
Bouchra Sidali, from The Sultan’s Tent, uses the best of aromatic
spices, dried fruit, nuts and a large variety of vegetables to create this
authentic menu: Cigares; Chicken Tagine with Lemon Confit and Olives;
Preserved Lemons; Orange Salad; and Mint Tea. |
Wednesday, March 3 | 6:30 - 8:30 pm |
ST. PATRICK’S DAY WITH A TWIST | $50
Enjoy this simple and hearty St. Patrick’s Day menu. Tonight, Chef Emily
Richards presents her own creative take on Irish cooking. On the menu: Caldo
Verde; Risotto with Greens; Asian Chicken Wraps; and a Green Tea dessert. |
Wednesday, March 10 | 6:00 - 8:30 pm |
PREMIUM KNIFE SKILLS (hands-on
class) | $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 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: Butterflied Coconut Tempura
Shrimp with a Julienne Jicama-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 from the
Classic Series a Santoku knife, paring knife, serrated utility knife, and a
Hemlock knife block (retail value $400) from Wüsthof-Trident. Other
required utensils courtesy of iQ living (www.iQliving.com). Participants
will be asked to sign a safety waiver and wear close-toed shoes. |
Saturday, March 13 | 10:30 am -12:30 pm |
KITCHEN BASICS: THE SAUTÉ | $50
Especially with the health conscious, sautéing has become a popular cooking
technique. This morning, Chef Brenda Kwong Hing will show you how to
properly brown meat, vegetables and fruit while preserving texture, moisture
and flavour with this outstanding menu: Sautéed Scallops over Fennel Purée;
Sautéed Chicken Paillards with Green Peppercorn Sauce; Sautéed Mixed
Vegetables; and Sautéed Pears with Caramel Sauce.
Other classes in this series:
JANUARY 30 ROASTING
FEBRUARY 13 BRAISING |
Wednesday, March 17 | 6:30 - 8:30 pm |
THAI MAGIC WITH CHEF TIMOTHY
MILES | $60
Explore the unique ingredients, simple techniques and occasionally fiery
recipes of Thai food with Featured Chef Timothy Miles. Chef Miles will
introduce the major ingredients in Thai cooking and the concept of balancing
the cuisine’s five flavour groups with this exciting menu: Whole River Trout
wrapped in Banana Leaves served with Sweet Fish Sauce and Shredded Banana
Blossoms; Black Angus Rump marinated in Kecap Manis and barbecued over
Coconut Husks and Peas; and Chicken brushed with Lemongrass, Black Pepper
and Crushed Garlic. “Som Tum”, the famous Green Papaya Salad and White
Coconut Sticky Rice will accompany the meal. Tonight, one lucky participant
will go home with a culinary surprise, compliments of Chef Miles.
• Chef Profile Class |
Wednesday, March 24 | 6:30 - 8:30 pm |
PIEMONTE REGIONAL ITALIAN MENU | $50
Spend this evening with Jeffrey Marshall, executive chef of George Weston
Limited, and his sous chef Michele Vig and enjoy this authentic menu
from Italy’s Piemonte region: Bresaola with Pepper, Lemon and Olive Oil;
Risotto with Northern Mountain Cheeses; Arugula with Pepper, Lemon and Olive
Oil; and Orange and Olive Oil Cake. |
Saturday, March 27 | 10:30 am - 12:30 pm |
ENTERTAINING SERIES: THE DINNER
PARTY | $60
Learn the art of preparing and presenting an impressive and delicious
multi-course meal with Chef Brenda Kwong Hing. Today’s class will include
hints on how to keep it simple, with lots of make-ahead ideas and tips to
make it easy for you. Join Chef Brenda and enjoy Duck and Fig Salad; Roasted
Black Cod with Fennel and Orange; Israeli Couscous with Peppers, Olives and
Broccoli Rabe; and Lemon Custard Cakes with Blueberry Compôte.
Other classes in this series:
JANUARY 16 BRUNCH
FEBRUARY 27 THE COCKTAIL PARTY |
Monday, March 29 | 6:30 - 8:30 pm |
HANDS-ON PASTA WORKSHOP
(hands-on class) | $75
Roll up your sleeves and learn to make your own pasta with Chef Paola
Moscato. This evening, you’ll prepare a simple dough and turn it into Meat
and Cheese-stuffed Ravioli in Tomato Sauce; Fettuccini; Ricotta and
Potato-stuffed Gnocchi with Pesto Sauce; and Sweet Stuffed Ravioli with
Chocolate. |
Wednesday, March 31 | 6:00 - 9:00 pm |
A TASTE OF PORTUGAL* | $85
Indulge yourselves and take a cook’s tour of Portugal led by Chef Jim
Comishen. Tonight’s simple yet exotic menu starts with classic Portuguese
Pork and Mussels followed by a steaming bowl of Caldo Verde (Cabbage and
Potato Soup). Then, savour Portuguese-style Paella, loaded with Chorizo and
Fresh Seafood. |
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april
Wednesday, April 7 | 6:30 - 8:30 pm |
ECO-LICIOUS GOURMET | $50
Learn how to make a vegetarian meal go from green to gourmet with Lesley
Stoyan and Chris Trussell, the chefs at Daily Apple. Tonight’s menu
includes mouth-watering recipes from Ontario’s finest and freshest spring
produce: Roasted Walnut, Apple and Cucumber Salad drizzled with Sweet Honey
Vinaigrette; Tomato and Garlic-Feta Crostini; Wild Mushroom Risotto; and
Fresh Rhubarb Crisp with Creamy Caramel Sauce. |
Saturday, April 10 | 10:30 am - 12:30 pm |
SPRING CELEBRATIONS SERIES:
INDIVIDUAL CLASS – $60
SERIES OF THREE – $165
FUN AND EASY SPRING DINNER AT HOME
Learn to prepare and present this sensational spring meal with Chef Veronica
Mal: Papaya and Avocado Salad with a Citrus Vinaigrette and Sweet
Chili-roasted Cashews; Lemon Spaghetti with Basil Shrimp; Pistachio-crusted
Halibut with Pesto Puff Pastry Crust; Baby Artichokes sautéed with Garlic
and Shallots; and Chai Tea Crème Brûlée.
Other classes in this series:
Saturday, May 8 - MOTHER’S DAY BRUNCH
Saturday, June 5 - FATHER’S DAY MENU |
Monday, April 12 | 1:00 - 3:30 pm |
BASIC KNIFE SKILLS (Hands-On) |
$120
The chefs of Dining In Chez Vous will teach you safe and efficient
techniques for slicing, dicing, and chopping with a range of recipes perfect
for using your new skills: Green Salad served with Buttermilk Dressing; Wild
Mushroom Risotto; and Strawberry Cheesecake in a Martini glass. Included in
the price of this class, you will receive a chef knife, paring knife, and
honing steel (retail value $150) from Wüsthof-Trident’s Gourmet
Series. Other required utensils 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 cancellation
policy. |
Tuesday, April 13 | 6:30 - 8:30 pm |
TASTE OF INDIA | $50
Explore the world of Indian cuisine with Chef Anita Jagtiani as she shows
you the different spices and ingredients that make this cuisine so
distinctive and flavourful. Tonight’s menu features Yellow Mung Lentils with
a garnish of Cumin and Garlic; Onion Fritters; Tandoori Chicken Drumsticks
marinated with Ginger and Garlic along with Natural Yogurt and Spices;
Coriander Chutney with Raisins and Cashew Nuts; and Basmati Steamed Rice. |
Wednesday, April 14 | 6:30 - 8:30 pm |
SPRING IN ITALY | $60
Join Featured Chef Gabriele Paganelli, from Romagna Mia Osteria Pizzeria,
for these favourite Italian spring recipes: Egg Penne set in a Shrimp and
Spring Vegetable Ragoût; Stewed Quail with Shallots and Spring Potatoes; and
Fresh Ontario Strawberries marinated in Red Wine. Tonight, one lucky
participant will go home with a surprise, compliments of Chef Paganelli.
• Chef Profile Class |
Wednesday, April 21 | 6:00 - 9:00 pm |
FRESH, SIMPLE AND IRRESISTIBLE
WITH STEPHEN PERRIN* | $85
Stephen Perrin, executive chef and owner of Terra Restaurant, will
demonstrate an outstanding menu based on seasonality, freshness, creativity,
and quality. Tonight, you’ll enjoy Butternut Squash Maple Soup with Maple
Crème Fraîche; Roasted Whole Beef Tenderloin with Seasonal Vegetables and
Red Wine Jus; and Banana Ginger Loaf with Bananas Foster. |
Saturday, April 24 | 10:30 am - 12:30 pm |
SPRING BAKING SERIES
INDIVIDUAL CLASS – $50
SERIES OF THREE – $135
COOKIES AND BARS
Today’s class with Chef Jennifer McConnell focuses on spring cookies, all of
which can be conveniently baked ahead and frozen. On the menu: White
Chocolate Rhubarb Triangles with Maple Streusel; Lemon Curd and Coconut
Butter Cream Icebox Cookies; and Chocolate-drenched Lavender and Vanilla
Biscotti.
Other classes in this series:
Saturday, May 22 - BAKE-AHEAD WINE AND CHEESE PARTY
Saturday, June 19 - SWEETS AND SAVOURIES |
Wednesday, April 28 | 6:30 - 8:30 pm |
MEXICAN FIESTA | $60
Learn to make a meal of Mexican favourites with Chef On The Go
Lorraine Powell and this spiced-up, modern menu: Empanadas; Tamale Pie with
Chipotle Chiles in Adobo Sauce with Cornbread Topping; and Fresh Bean and
Mango Salad. |
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may
Monday, May 3 | 1:00 - 3:30 pm |
ADVANCED KNIFE SKILLS (Hands-on)
| $130
Get your cooking skills in shape in this interactive class with the chefs of
Dining In Chez Vous. You’ll learn how to de-bone a chicken, how to
filet a fish, and then make these wonderful dishes: 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.
Included in the price of this class, you will receive a boning knife, chef
knife, and honing steel (retail value $185) from Wüsthof-Trident’s
Gourmet Series. Other required utensils 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. |
Wednesday, May 5 | 6:00 - 9:00 pm |
Cinco de Mayo Celebration | $ 85
Chill the cerveza and enjoy a Cinco de Mayo celebration of Mexican
independence with Chef Jonathan McDonogh. Chef Jono will teach you these
updated recipes to create this Mexican-style fiesta: Tequila Chili Popcorn
and Turkey and Tortilla Soup; Salsa (from Baby Mango to Spicy Habañero); the
very best Texas Chili; and a fun dessert of Cinnamon Tortilla with Fruit
Salsa. |
Saturday, May 8 | 10:30 am - 12:30 pm |
SPRING CELEBRATIONS SERIES:
INDIVIDUAL CLASS – $60
SERIES OF THREE – $165
MOTHER’S DAY BRUNCH
Chef Emily Richards prepares a Mother's Day brunch that is impressive enough
to please the Moms in your life and so easy to prepare that it’ll provide a
repertoire of dishes for future celebrations. Your menu will include
Fennel-poached Salmon; Wild Rice and Vegetable Brunch Bake; and Lemon Layer
Cake.
Other classes in this series:
Saturday, April 10 - FUN AND EASY SPRING DINNER AT HOME
Saturday, June 5 - FATHER’S DAY MENU |
Tuesday, May 11 | 6:30 - 8:30 pm |
MOROCCAN CELEBRATION | $50
Experience the variety and remarkable taste of Moroccan cuisine with Bouchra
Sidali, executive chef at The Sultan’s Tent. Tonight’s menu is
perfect for entertaining, and includes Orange Salad with Dates; Couscous
with Chicken, Onions, Chickpeas and Raisins; Fava Bean Salad; and Mint Tea. |
Wednesday, May 12 | 6:30 - 8:30 pm |
ROMANTIC FRENCH MENU | $50
Join Andy McKinney, executive chef of Whisk Management Catering and
chef at Whistler’s Restaurant and Banquet Hall, and learn this
romantic French menu that’s sure to impress your significant other: Ragoût
of Escargot in a Rich Brandy-Mushroom Cream Sauce with Toasted Baguette;
Leek and Onion Tartlets with Chèvre; Chicken Provençale with Green Beans;
and a sumptuous dessert. |
Wednesday, May 19 | 6:30 - 8:30 pm |
SPRING BOUNTY | $60
Chef Bill Lohman showcases the season’s freshest ingredients with this
easy-to-prepare menu: Malpeque Oysters with Champagne Mignonette; Avocado
and Pea Shoot Salad with Walnut Oil; Bronzed Salmon with Malt Vinegar and
Grain Mustard; and Crispy Quinoa Pudding with Pine Nuts and Ginger-Carrot
Coulis. |
Saturday, May 22 | 10:30 am - 12:30 pm |
SPRING BAKING SERIES
INDIVIDUAL CLASS – $50
SERIES OF THREE – $135
BAKE-AHEAD WINE AND CHEESE PARTY
Host a bake-ahead wine and cheese tasting that's casual, fun, and fuss-free.
Chef Veronica Mal prepares these sweet and savoury bites to complement the
occasion: Baked Blue Cheese Cake with Candied Walnuts, Fresh Figs and Port
Reduction; Asparagus and Pine Nut Scones with Asiago Butter; and a Cherry
Tart with Dark Chocolate Sauce.
Other classes in this series:
Saturday, April 24 - COOKIES AND BARS
Saturday, June 19 - SWEETS AND SAVOURIES |
Wednesday, May 26 | 6:00 - 8:30 pm |
PREMIUM KNIFE SKILLS (hands-on)
| $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 Megan Malowany 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: Garlic and
Pomegranate Molasses Lamb Chops with Mint and Lemon Couscous; Steak
Sandwiches with Blue Cheese, Crispy Onions and Arugula; and Trifle with
Summer Fruits. Included in the price of this class, you will receive a
Santoku knife, paring knife and serrated utility knife from
Wüsthof-Trident’s Classic Series, as well as a Hemlock knife block
(retail value $400). Other required utensils 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. |
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June
Wednesday, June 2 | 6:30 - 8:30 pm |
SIMPLY SEAFOOD | $60
Learn how to incorporate flavours and ingredients into simple seafood
techniques and preparations with Chef Paula Bambrick. Tonight’s menu
features Spicy Shrimp with Green Mango Salad; Grilled Halibut with Lemon-Nut
Crust; and Fresh Tuna Salad and Seared Scallop Skewers with Salsa Verde. |
Saturday, June 5 | 10:30 am - 12:30 pm |
SPRING CELEBRATIONS SERIES:
INDIVIDUAL CLASS – $60
SERIES OF THREE – $165
FATHER’S DAY MENU
Treat Dad to this special heart-warming Father's Day feast, prepared by Chef
Paula Bambrick: Herbed Shrimp and Scallop Skewers; Grilled Java Flank Steak;
Grilled Vegetable Quinoa Salad; and Old-fashioned Chocolate Pudding with
Fresh Raspberries.
Other classes in this series:
Saturday, April 10 - FUN AND EASY SPRING DINNER AT HOME
Saturday, May 8 - MOTHER’S DAY BRUNCH |
Monday, June 7 | 1:00 - 3:30 pm |
PREMIUM KNIFE SKILLS (hands-on)
| $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 Megan Malowany 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: Garlic and
Pomegranate Molasses Lamb Chops with Mint and Lemon Couscous; Steak
Sandwiches with Blue Cheese, Crispy Onions and Arugula; and Trifle with
Summer Fruits. Included in the price of this class, you will receive a
Santoku knife, paring knife and serrated utility knife from
Wüsthof-Trident’s Classic Series, as well as a Hemlock knife block
(retail value $400). Other required utensils 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, June 8 | 6:30 - 8:30 pm |
TAPAS PARTY | $50
Chef Verner Hauer demonstrates how to prepare and throw your own relaxed
tapas-style get-together at home with this authentic menu: Gazpacho
Cordoba-style; Lightly Marinated Calamari Salad; Spanish Vegetable Medley
from Castilla La Mancha; Potatoes with Piquant Tomato Sauce; Garlic Shrimp
with Chickpeas; and Almond-Orange Custard. |
Wednesday, June 9 | 6:30 - 8:30 pm |
COOKING WITH SOUL | $50
Chef Jim Comishen cooks this delicious soul food menu that reflects the
warmth and hospitality of the American South. Start off with Southern-style
Pinto Beans and Toast Crisps; enjoy Buttermilk-fried Chicken with Baby Red
Potato and Dill Salad; finish with a wonderful warm Peach and Pecan Cobbler. |
Wednesday, June 16 | 6:00 - 8:30 pm |
HANDS-ON EARLY SUMMER MENU
(hands on) | $75
Master the art of preparing and presenting a sensational early summer meal
with Chef Brenda Kwong Hing. Tonight, you will prepare and enjoy Fresh Leek
and Goat Cheese Tarts; Salmon Paillard on Spring Greens with Steamed
Asparagus and Champagne Vinaigrette; and Strawberry Napoleons with Rhubarb
Compôte. |
Saturday, June 19 | 10:30 am - 12:30 pm |
SPRING BAKING SERIES
INDIVIDUAL CLASS – $50
SERIES OF THREE – $135
SWEETS AND SAVOURIES
Baking expert Paula Bambrick will feature the flavours of spring by baking
both sweet and savoury dishes that celebrate the season. Your menu includes:
Fresh Cherry Galette; Rhubarb Crumb Cake; Chicken and Wild Mushroom and
Asparagus Cobbler; and Chocolate Strawberry Shortcake.
Other classes in this series:
Saturday, April 24 - COOKIES AND BARS
Saturday, May 22 - BAKE-AHEAD WINE AND CHEESE PARTY |
Wednesday, June 23 | 6:30 - 8:30 pm |
CLASSIC KOREAN | $60
Explore the unique ingredients and simple techniques of Korean cooking with
Jeffrey Marshall, executive chef of George Weston Limited, and his
sous chef Michele Vig. In tonight’s class you’ll learn to make this
authentic menu: Pan-seared Scallops with Dashi, Chive Oil and Brunoise of
Pineapple; Beef Bulgogi with Chap Chae, Rice Cakes, and Kimchi; and Cold
Cinnamon Tea. |
Wednesday, June 30 | 6:30 - 8:30 pm |
EARLY SUMMER VEGETARIAN
ENTERTAINING | $50
Learn an outstanding menu for early summer dining. Chef, instructor and
cookbook author Nettie Cronish will give you the know-how and recipes you’ll
need for great entertaining or festive family meals. Join Nettie and enjoy
Mushroom Red Pepper, Asiago Bruschetta; Hot and Sour Soba Noodle Salad;
Sushi with Sun-Dried Tomatoes, Avocado, Teriyaki Tofu and Toasted Sesame Oil
with Wasabi Dressing; and Black Bean Burritos with Monterey Jack Cheese and
Salsa. |
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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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