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LCBO Exmouth Street | 1330 Exmouth
Street, Sarnia, Ontario
N7S 3X9 | (519) 542-6836
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.
March
Tuesday, March 2 | 6:00 - 9:00 pm |
DUELLING CHEFS: “SHE SAID, SHE
SAID” * | $85
Experience a culinary adventure unlike most others as Chefs Suzy Cui and
Yvette Gabraiel present an Asian and Arabic flavour to a superb line-up of
fresh ingredients. Sample Lentil Soup; Asian Creamy Chicken Soup; Stir Fry
Chicken and Mixed Vegetables (Asian- and Arabic-style); Tabbouleh; an Asian
version of Tabbouleh; Scented Thai Rice; and Moroccan-Saffron rice. |
Wednesday, March 3 | 6:30 – 8:30 pm |
VEGETARIAN DELIGHTS | $50
Stefani Hoyt-Waterhouse, a nutritionist, vegan chef and owner of Mandorla
Yoga and Wellness Centre, knows that savoury and delicious dishes help
to warm a person from the inside out. Learn how to prepare a vegetarian menu
bursting with flavour: Pomegranate Soup; Savoury Mushroom Steaks with a
Creamy Mango Chutney; Lemon Risotto; and warm fresh-baked Vegan Gluten-free
Bread with handmade Vegan Butters. |
Wednesday, March 10 | 6:30 – 8:30 pm |
AWESOME APPETIZERS |
$50
Executive chef Michael Mansfield explores new ways to present and prepare
delicious and impressive finger-foods: Oysters Rockefeller; Rosemary and
Garlic Chicken Satay; Smoked Salmon Pinwheels; Curry Pineapple Sauté on
Baked Brie; and more. |
Wednesday, March 24 | 6:30 - 9:30 pm |
CAJUN COMFORT FOODS* | $85
Cajun cooking is very near and dear to Chef Laura Clarke- Giberson’s heart.
Join Chef Laura in this full-meal class as she shares some of her treasured
recipes and methods of preparing classic Cajun recipes: Cream of Shrimp
Soup; Sausage Gumbo; Catfish Court-bouillon; Chicken Fricassé; and
Beignettes with Praline Sauce. |
Tuesday, March 30 | 7:00 - 9:00 pm |
HANDS-ON CHINESE DUMPLINGS
(Hands-On Class) | $75
CCulinary instructor Suzy Cui shares her culinary magic and cooking tips on
how to make fresh dumpling dough from scratch, and prepare different
fillings and dipping sauces. Sample a bowl of tasty Wonton Noodle Soup;
Asian Napa Salad; Shrimp and Chive Dumplings; Bok Choy Dumplings; and more. |
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APRIL
Wednesday, April 14 | 6:30 - 8:30 pm |
GLUTEN-FREE DECADENT DELIGHTS | $50
Gluten-free need not be flavour-free. Vegan Chef and nutritionist Stefani
Hoyt, of Mandorla Yoga & Wellness, presents an evening of decadence
and indulgence in the world of gluten-free baking. While this class will be
perfect for those with Celiac or Crohn’s, it is also beneficial for anyone
looking to keep their waist lines trim without losing their taste for life.
Enjoy Flourless Chocolate Cake; Frosted Banana Spice Cupcakes; Quinoa
Breakfast Brownies; and Pear Polenta Muffins. |
Tuesday, April 20 | 6:30 – 8:30 pm |
CHINESE HOT POTS | $60
Join in the fun as Featured Chef Suzy Cui teaches you how to prepare spicy
and mild broths, a variety of dipping sauces, and select and prepare your
favourite ingredients for your own hot pot main courses. Sample chicken,
beef, shrimp, dumplings, noodles, and more. Register for this class where
one lucky registrant will go home with a tray of dumplings with homemade
dipping sauce.
• Chef Profile Class |
Wednesday, April 21 | 6:30 – 8:30 pm |
FLAVOURFUL BITES FOR THE SEASON |
$50
Flavourful, impressive dishes, incorporating hints of the latest in
molecular gastronomy await you as Chef Nathan Dawe, of Paddy Flaherty’s,
showcases spring-inspired recipes. Sample Cucumber Noodles marinated in a
Spicy Apricot Vinaigrette with Watermelon and Goat Cheese; Cumin-crusted
Rack of Lamb with Spicy Mint Purée and Orange-Cilantro Caviar; Pasta Shells
stuffed with Ricotta, Braised Chicken Thighs, Grilled Asparagus and Fennel
with Tarragon Foam; and Fruit Galette with Strawberry Syrup and Vanilla Ice
Cream. |
Wednesday, April 28 | 6:30 - 8:30 pm |
STYLISH AND SOPHISTICATED:
COOKING WITH WINE | $50
Executive chef Tony James, of Ups and Downs, knows that fine wine
adds a sumptuous character to the preparation of fine foods. Share in some
of Chef Tony’s favourite recipes using wine: White Wine and Wild Mushroom
Bisque; Lobster Newburg; Coq Au Vin; Wine and Coriander New Potatoes; and
Sabayon with Strawberries. |
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May
Wednesday, May 5 | 6:30 - 8:30 pm |
MIDDLE EASTERN DELIGHTS FOR
MOTHER’S DAY | $50
Introduce a new sense of energy to your meal preparation and treat your Mom
to Middle Eastern delights with this menu prepared by culinary instructor
Nabila Salem: Couscous with Cranberries, Chick Peas, Fresh Herbs, Curry and
Cumin; Shishbarak (Tortellini in Yogurt Garlic Mint Sauce); Ejeh Be-Lahem
(Middle Eastern version of quiche made with beef and pine nuts); Mixed
Greens with Pears, Caramelized Walnuts and Goat Cheese; and Kunafah (very
fine vermicelli-like pastry baked in the oven with ricotta cheese and topped
with pine nuts and rose syrup). |
Wednesday, May 12 | 6:30 – 8:30 pm |
Weekend Entertaining | $50
Learn how to savour every minute of your weekends with a little advance
planning. Chef Laura Clarke-Giberson, of Caldwell’s Grant in Amherstburg,
will provide some helpful tips and show you how to prepare wonderful
make-ahead foods such as Sweet Pea Salad with Chili Lime Shrimp; Brown Ale
and Maple-glazed Chicken Wings; Turkish Lamb Burgers in Pita; Bucket of
Clams with Lemongrass Butter; and Fresh Berry Pavlova. |
Tuesday, May 18 | 6:30 – 8:30 pm |
TEXAS-INSPIRED GRILLING |
$60
Enjoy authentic Texas-style grilled foods as Executive chef Gabe Botezan, of
On The Front Restaurant & Lounge, shares his passion for grilling.
Taste Tomato Jalapeño Soup; Tijuana Flank Steak Salad with Avocado, Tomato,
Red Onions, and Chili Lime Vinaigrette; Texas Rub Cowboy Steak served with
Potato Hash, Corn-Cilantro Salsa and Ancho-Chili Béarnaise Sauce; and Spiced
Chocolate Mousse. |
Wednesday, May 19 | 6:30 - 8:30 pm |
AMBIENCE OF PARIS | $50
Is there anything such as uncomplicated French cooking? Mais oui! Chef Nigel
Beach, of Chef Nigel Personal Chef Service, presents a menu that’s
bound to evoke longings for the “City of Lights” as he demonstrates a menu
typically prepared in a French kitchen: Lentil Soup; Chicken Breast with
Orange Tarragon Sauce; and a luscious dessert of Fresh Strawberries and
Almonds |
Wednesday, May 26 | 6:30 - 8:30 pm |
KOREAN FINGER FOODS | $50
Perfect for your next gathering, or even a casual evening at home, Chef and
caterer Heejin Jeong will show you how to create stunning, flavourful foods
with an authentic Korean-influence. Sample Radish Wrap; Bulgogy on Ice;
Potato Cheeseball; Korean Fresh Spring Roll; Kimchi Bacon Roll and Rice Cake
with Dried Fruit. |
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june
Wednesday, June 2 | 6:30 - 8:30 pm |
THE MAGIC OF FRESH HERBS | $50
Executive chef Tony James shows you how to use herbs and get the most out of
them in your cooking. Broaden your culinary horizons and sample Chicken,
Lemon and Tarragon Soup; Fresh Tomato, Basil and Bocconcini Salad; Pan-fried
Filet of Snapper with Marjoram and Prosciutto; and Pesto Chicken. |
Wednesday, June 9 | 6:30 – 8:30 pm |
FATHER’S DAY CELEBRATION | $60
Pay tribute to that special man in your life and experience a burst of
spring-inspired flavouring as Executive chef Wade Fitzgerald, of Garlic’s
of London, demonstrates a menu featuring Organic Asparagus Bisque with
Candied Peanuts and Ginger Foam; Pan-fried Ontario Rainbow Trout with local
Wild Garlic; Atlantic Lobster Agnolotti served with Sweet Yellow Onion
Chutney; and Rhubarb Iced Tea with Strawberry Shortcake. |
Wednesday, June 16 | 6:30 – 8:30 pm |
FROM THE STEAK AND STIR-FRY
GRILL |
$50
Executive chef Paul Chanko travels from Windsor’s Junk Steak & Stir Fry
Lounge to introduce you to cuisine that’s fun, flavourful and exciting.
Sample Vietnamese Shrimp Rolls; Grilled Junk Chicken on Asian Broth; Grilled
Filet of Beef with Chimichurri Sauce; and Mango Purée. Register for this
class where two lucky registrants will have the opportunity to go home with
a $30 gift certificate towards a food menu purchase at Junk Steak & Stir
Fry Lounge. |
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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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