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LCBO The Kingsway | 2946 Bloor Street
West, Toronto, Ontario
M8X 1B7 | 416 239-3066
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
Tuesday, February 2 | 6:30 - 8:30 pm |
PIEMONTE REGIONAL ITALIAN MENU|
$50
Spend the 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. |
Monday, February 8 | 1:00 - 3:00 pm |
COZY SOUP AND BREAD MENU |
$50
Soup is comforting, especially during the winter months. Pair a hearty soup
with freshly baked bread, and you’ve got a healthy and satisfying meal. Join
Chef Paula Bambrick for this comforting menu that’ll keep you warm all
season long: Tuscan Bean and Vegetable Soup with Pesto Pinwheels; Southwest
Chicken Soup with Cornbread and Butternut Squash; and Apple Soup with Goat
Cheese Muffins. |
Tuesday, February 9 | 6:30 - 8:30 pm |
LOVERS’ TREAT | $60
This Valentine’s Day create a guaranteed successful and heart-felt meal for
your partner. Chef Jonathan McDonough shows you the steps to create these
easy-to-make romantic recipes. You’ll start with Thai Salad Rolls and Beef
Satay Skewers; then savour Stuffed Sole and Filet Mignon with Red Wine
Sauce; finish with Warm Chocolate Cake and Classic Crêpes Suzettes. |
Tuesday, February 16 | 6:00 - 8:30 pm |
BASIC KNIFE SKILLS
(Hands-On Class) | $120
Chef Bill Lohman will teach you safe and efficient techniques for slicing,
dicing, and chopping with these recipes, perfect for using your new skills:
Chicken and Grilled Corn Succotash; Fruit Toban Yaki; Root Vegetables and
Wild Mushroom Hash; and Almond Shortbread. Included in the price of this
class, you will receive from the Gourmet Series a chef knife, paring knife,
and honing steel (retail value $150) 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. |
Tuesday, February 23 | 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; Tilapia cooked in a Chili-spiked Coconut Tomato Sauce served
with Basmati Rice and 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 |
CLASSIC CUISINE SERIES:
ESSENTIALS OF ASIAN COOKING
| $50
Asian cuisine is made up of cooking styles that have roots in the people and
cultures of different regions. Join Chef Brenda Kwong Hing and learn classic
recipes that reflect each of these communities and their unique ingredients.
On your menu: Traditional Vietnamese Pho; Rainbow Chopped Crystal Fold;
Szechwan Chicken with Steamed Rice; and Thai Stir-fried Scallops and Basil.
Other classes in this series:
JANUARY 16 ESSENTIALS OF PROVENÇAL COOKING
MARCH 29 ITALIAN RECIPES TO CREATE A MEMORABLE
MEAL |
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March
Tuesday, March 2 | 6:30 - 8:30 pm |
FOOD FROM ACROSS THE LATIN WORLD |
$60
Celebrate the tastes and textures of the Latin American world with Carlos
Fuenmayor, chef and owner of Sabrosito. Tonight’s vibrant menu features
Peruvian Potatoes stuffed with Beef and Vegetables, and Pickled Red Onions:
Ecuadorian Pickled Vegetables with Red Snapper; Colombian Spicy Chicken and
Potato Stew; and Almond-flavoured Shortbread Cookie Sandwiches. |
Tuesday, March 9 | 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 show
you how to trust your senses and 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 |
Tuesday, March 23 | 6:30 - 8:30 pm |
HOMEMADE PIZZA MADE EASY | $50
Learn to make the best homemade pizza with Chef Christine Grimes. You’ll
find out everything there is to know including tips and tricks, special
equipment and these sensational recipes: Puff Pastry Pizza with Chorizo and
Artichokes; Grilled Pizza with Roasted Vegetables and Pine Nuts; Blackened
Chicken Pizza with Bourbon Barbecue Sauce; Spicy Sausage Pizza with
Caramelized Onion and Fennel; and Classic Pizza Dough. |
Saturday, March 27 | 10:30 am - 12:30 pm |
CLASSIC CUISINE SERIES: ITALIAN
RECIPES TO CREATE A MEMORABLE MEAL| $50
Join Chef Emily Richards for a classic Italian meal. She’ll lead you through
a menu of favourites, including time-honoured, relatively simple dishes that
you will be able to replicate at home: Stracciatella Soup; Pasta Amatriciana;
Veal Piccata; and Crostata di Marmellata.
Other classes in this series:
JANUARY 16 ESSENTIALS OF PROVENÇAL COOKING
FEBRUARY 27 ESSENTIALS OF ASIAN COOKING |
Monday, March 29 | 1:00 - 3:00 pm |
PUB FARE UPDATED | $50
Pub fare is changing with the times. Join us for a comforting, updated pub
menu that blends traditional favourites with new flavours. Join Andy
McKinney, executive chef of Whisk Management Catering and chef at Whistler’s
Restaurant, and enjoy Feta Bruschetta; Asiago and Artichoke Dip with Pita
Bread; Escargot-stuffed Mushroom Caps; and Garlic Shrimp with Crostini. |
Tuesday, March 30 | 5:30 - 8:30 pm |
EARLY SPRING DINNER PARTY*
| $85 Tonight’s class will focus on preparing and presenting a
sensational early spring meal along with tips and tricks to make
entertaining easy. Tony Cammalleri, executive sous chef at Pusateri’s Fine
Foods, will delight your taste buds with this seasonally-inspired menu:
Mixed Green Salad with Roasted Beets, Toasted Hazelnuts and Goat Cheese with
a Champagne Vinaigrette; Pan-seared Halibut stuffed with a Blue Crab Panko
Crust on Sautéed Greens and Warm Horseradish Potato Salad; and Apple Berry
Crumble with Chantilly Whipped Cream. |
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april
Thursday, April 8 | 6:30 - 8:30 pm |
MAKE-AHEAD SPRING ENTERTAINING
MENU | $50
Tonight’s menu, prepared by Chef Jonathan McDonough, will provide you with a
repertoire of stylish spring entertaining dishes, perfect for preparing and
storing ahead of time. Join Chef Jono and enjoy a Compound Salad of Wheat
Berries, Lentils, and Crunchy Vegetables; updated Chicken Marbella with
Dried Apricots and Grand Marnier served with Pont Neuf Potatoes; and a
No-Bake Chocolate Pot De Crème. |
Saturday, April 10 | 10:30 am - 12:30 pm |
SPRING CELEBRATIONS SERIES
INDIVIDUAL CLASS – $50
SERIES OF THREE – $135
THE ART OF BRUNCH
Join Paula Bambrick for an idyllic seasonal brunch that features the food,
spirit, and warmth of spring. This morning savour Herbed Eggs and Smoked
Mozzarella in Phyllo Cups; Homemade Turkey Sausage Patties; and French
Breakfast Puffs.
Other classes in this series:
SATURDAY, MAY 8 - MOTHER’S DAY BRUNCH
SATURDAY, JUNE 5 - FATHER’S DAY |
Tuesday, April 13 | 6:30 - 8:30 pm |
MUSHROOM MADNESS | $50
Few foods are as evocative as earthy and elegant mushrooms. Join Chef Paula
Bambrick for this mouth-watering mushroomfilled menu: Smoked Mushroom Soup
with Crème Fraîche; Individual Wild Mushroom Strudel; Porcini Rubbed Beef
Tenderloin with Mixed Mushroom Madeira Sauce; and Warm Mushroom Salad with
Crispy Goat Cheese. |
Tuesday, April 20 | 6:00 - 8:30 pm |
HANDS-ON MENU WITH AN ASIAN
TWIST (hands on) | $75
The cuisine of Asia is diverse and exotic. Join Chef Brenda Kwong Hing and
create this flavourful meal: Coconut Curry Chicken Soup; Salmon Glazed with
Oyster Sauce and Basil; Pad See Yew (Thai-style Noodles); and Chocolate
Wontons. |
Monday, April 26 | 1:00 - 3:00 pm |
SMALL PLATE ENTERTAINING | $50
Today’s class features a mouth-watering selection of small plates that you
can mix and match for either an intimate cocktail party or a big buffet.
Chef Paula Bambrick teaches you how to make: Lemon Chicken Brochettes with
Smokey Red Pepper Tomatoes; Seared Lamb Chops with Pomegranate Glaze; and
Mini Vanilla Bean Custards with Roasted Pineapple. |
Tuesday, April 27 | 6:30 - 8:30 pm |
SPRINGTIME 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 |
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may
Monday, May 3 | 1:00 - 3:00 pm |
CRAZY FOR QUINOA | $50
Learn the benefits of nutrition-packed quinoa. Cookbook author and culinary
instructor Nettie Cronish will show you how to incorporate this “super
grain” into your repertoire with these easy and delicious recipes: Quinoa
Cashew Hummus; Quinoa Tabbouleh with Toasted Pine Nuts; Roasted Quinoa Chili
with Eggplant, Celery and Spicy Paprika; and Organic Cranberry Walnut Quinoa
Squares. |
Tuesday, May 4 | 6:30 - 8:30 pm |
PAN LATINO TAPAS | $60
Chef Carlos Fuenmayor, executive chef and owner of Sabrosito, adds flair to
traditional street foods from Latin America with this exceptional menu:
Classic Venezuelan Stuffed Cornmeal Bread with Avocado, Chicken, Red Onion
and Cumin; Herb-marinated Sirloin Steak Skewers served with Chayote Relish;
Ecuadorian Hearts of Palm Soup; Peruvian-style Pork and Dried Potato Stew;
and Sweet Peanut Croquettes from Brazil. |
Saturday, May 8 | 10:30 am - 12:30 pm |
SPRING CELEBRATIONS SERIES
INDIVIDUAL CLASS – $50
SERIES OF THREE – $135
MOTHER’S DAY BRUNCH
Chef Veronica Mal shares a contemporary selection of Mother’s Day brunch
dishes. In this morning’s class you’ll learn to make a Wild Mushroom
Frittata with Truffle Oil and Fontina Cheese; Aged Cheddar Biscuits with
Herb Butter; Arugula Salad with Toasted Pine Nuts, Fennel and Grapefruit in
Citrus Vinaigrette; Apple-Potato Latkes; Seared Scallops with Corn and Bacon
Hash; and a Strawberry-Rhubarb Tart with Vanilla Bean Mascarpone Cream.
Other classes in this series:
SATURDAY, APRIL 10 - THE ART OF BRUNCH
SATURDAY, JUNE 5 - FATHER’S DAY |
Tuesday, May 11 | 6:00 - 8:30 pm |
ADVANCED KNIFE SKILLS (hands on)
| $130
Get your cooking skills in shape in this interactive class with Chef Megan
Malowany. You’ll learn how to de-bone a chicken, how to filet a fish, and
then make these wonderful dishes: Fish Tacos with Chili-Cilantro Slaw;
Herbed Chicken Paillard with Ratatouille Sauté; and Early Summer Minestrone
with Garlic Croutons. 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. |
Tuesday, May 18 | 6:30 - 8:30 pm |
ITALIAN FAST FOOD | $50
Fast can also be nutritious and full of flavour. Chef Emily Richards takes
these favourite Italian fast food dishes and makes them more delicious, and
a bit more elegant: Pasta Bandiera; Leftover Rice Balls; Potatoes and Cod;
and Pollo con Vino. |
Tuesday, May 25 | 6:30 - 8:30 pm |
MEXICAN FIESTA | $50
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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June
Tuesday, June 1 | 6:00 - 8:30 pm |
COUPLES COOKING TOGETHER: BISTRO
(hands on) | $75
Date night has just taken on a whole new dimension: Join the chefs of
Dining In Chez Vous while they guide you on a fun adventure to create a
sumptuous menu of Salad wrapped with a Cucumber Sash and topped with Shaved
Goat Cheese; Pork Schnitzel simmered in a Mushroom Marsala Sauce served with
Yukon Gold Fries and steamed French Green Beans; and White Chocolate and
Raspberry Crème Brûlée. |
Saturday, June 5 | 10:30 am - 12:30 pm |
SPRING CELEBRATIONS SERIES
INDIVIDUAL CLASS – $50
SERIES OF THREE – $135
FATHER’S DAY
Let Dad relax while you prepare a meal in his honour. Chef Brenda Kwong Hing
is sure to inspire you with this mouthwatering menu: Spicy Fried Calamari
with Home-style Seafood Sauce and Crudités; Pan-seared Sirloin with Black
Pepper Garlic Sauce; Roasted ‘Smashed’ Potatoes and Sautéed Spinach; and
Saucy Hot Fudge Pudding.
Other classes in this series:
SATURDAY, APRIL 10 - THE ART OF BRUNCH
SATURDAY, MAY 8 - MOTHER’S DAY BRUNCH |
Monday, June 7 | 1:00 - 3:30 pm |
HANDS-ON PASTA (hands on) | $75
Find out for yourself how simple it is to make your own pasta! Instructor
Paola Moscato will take you through the process from start to finish, and
you’ll leave class with the confidence to make it at home. Learn how to make
Bow-Tie Pasta; Saffron and Spinach Fettuccini; and Chocolate Spaghettini. |
Tuesday, June 8 | 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. |
Tuesday, June 15 | 6:30 - 8:30 pm |
EXOTIC MOROCCAN | $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 Fennel Salad with Preserved Lemons;
Moroccan Eggplant; Chicken Breast Kebab Koutbane; Beef Kebab Koutbane;
Couscous Ceffa; and Mint Tea. |
Tuesday, June 22 | 6:30 - 8:30 pm |
SPRINGTIME SUPPER CLUB | $50
Supper clubs are the hottest social trend in town! Chefs Lesley Stoyan and
Chris Trussell, of Daily Apple, will teach you how to think outside
the restaurant and create these five-star recipes using the freshest spring
ingredients: Pan-roasted Asparagus with Shaved Parmesan and Fresh Thyme;
White Bean and Artichoke Crostini; Crisp Potato and Broccoli Croquettes on
Spring Greens; and Fresh Strawberry Granita. |
Tuesday, June 29 | 5:30 - 8:30 pm |
AL FRESCO DINNER* | $85
Join Tony Camalleri, executive sous chef at Pusateri’s Fine Foods,
for an easy al fresco menu. Tonight, learn how to create an urban escape
under the stars and indulge in the ultimate tastes of early summer. On the
menu: Charred Octopus Salad; Honey and Miso Roasted Striped Bass with
Sautéed Seasonal Vegetables; and Pink Grapefruit Sorbet. |
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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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