|
LCBO Maple | 2943 Major Mackenzie
Drive, Maple, Ontario
L6A 3N9 | 905 832-1367
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 | 7:00 - 9:00 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. |
Tuesday, February 9 | 7:00 - 9:00 pm |
SWEETHEART SPECIAL | $60
Join Chef Brenda Kwong Hing and learn how to make this romantic dinner,
simple enough for the home cook, and sure to make an impact on your
significant other: Free-form Scallop Ravioli in Roasted Red Pepper Sauce;
Herb-encrusted Beef Tenderloin in Blueberry Port Sauce; Roasted Potatoes in
Herbed Pesto with Sautéed Mixed Vegetables; and Strawberry and Chocolate
Napoleon Hearts with Champagne Sabayon. |
Tuesday, February 16 | 7:00 - 9:00 pm |
HANDS-ON SUSHI (Hands-On Class) | $75
David Chung, executive chef and owner of Akasaka Restaurant, will
conduct a hands-on class that will teach you the fundamentals of making
classic sushi. Recipes will include favourites such as Miso Soup; Sushi
Rice; Sushi Vinegar; Nigiri; and Maki Roll. |
Tuesday, February 23 | 7:00 - 9:00 pm |
TASTE OF SANTA FE | $50
Warm your soul with the fiery food of the Southwest. Join Chef Verner Hauer,
of Tradewinds Casual Gourmet, for this exciting evening as he
prepares his contemporary interpretation of a fascinating, history-filled
cuisine: Light Red Posole Soup with Hominy Corn and Chicken; Salad of
Romaine and Avocado; Pork Loin with a classic mild New Mexico Chili Sauce
served over Soft Cheese Polenta; and Canyon Road Pumpkin Pudding with Toffee
Pine Nuts. |
Saturday, February 27 | 10:30 am - 12:30 pm |
COUPLES COOKING SERIES: EASY
WEEKNIGHT SUPPERS | $50
No need to settle for takeout every night – learn fast and fresh meal ideas
from Chef Emily Richards. Today’s class will give you and your partner a
jumpstart to great tasting, easy suppers prepared in a minimum of time. Your
menu features Curry Ginger Salmon with Apricot-studded Rice; Rosemary Garlic
Lamb Chops with Broccoli Spears; and Citrus-infused Whitefish with Grape
Tomato and Bulgur Salad.
Other classes in this series:
JANUARY 16 ENTERTAIN IN ITALIAN
MARCH 27 SPICING IT UP |
|
MArch
Tuesday, March 2 | 7:00 - 9:00 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 |
Tuesday, March 9 | 7:00 - 9:00 pm |
TRADITIONAL PASTAS AND THEIR
SAUCES | $50
Learn about traditional shapes and forms of pasta, which can be sauced in a
varied number of ways. Join Paul Mattina, owner and executive chef of
Mattina’s Cucina who will show you how to prepare satisfying dishes
including traditional Spaghetti and Meatballs; Fettuccine Alfredo; Penne
Rosé; and Pesto Sauce. Finish with heart-warming Chocolate Malted Mousse and
Berries for dessert. |
Tuesday, March 16 | 7:00 - 9:00 pm |
ST. PATRICK’S DAY FEAST WITH AN
ITALIAN TWIST | $50
You don’t have to travel to Ireland to celebrate St. Patrick. Do it right
here tonight with Chef Iliana Santini, owner of Iliana’s Kitchen Catering.
Celebrate with traditional Irish Stew; fragrant Soda Farls; Spinach and
Potato Crocchettes; and Pistachio Shamrock Cookies. |
Tuesday, March 23 | 6:30 - 9:30 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. |
Saturday, March 27 | 10:30 am - 12:30 pm |
COUPLES COOKING SERIES: SPICING
IT UP | $50
Add some zing to your life and learn how you and your partner can have fun
preparing a variety of hot and spicy treats for your next dinner party.
Today, Chef Megan Malowany features this spiced-up and flavourful menu:
Chicken and Beef Satays with Spicy Peanut Dipping Sauce; Smoky and Spicy
Black Bean Soup with Queso Fresco Quesadillas; Spicy Shrimp and Sausage Stew
with Jalepeño Cornbread; and Habanero-spiked Chocolate Cake.
Other classes in this series:
JANUARY 16 ENTERTAIN IN ITALIAN
FEBRUARY 27 EASY WEEKNIGHT SUPPERS |
Tuesday, March 30 | 7:00 - 9:00 pm |
EARLY SPRING BRUNCH | $50
Tonight, you’ll learn to make a selection of satisfying brunch dishes that
will give you many spring weekends of leisurely entertaining. Chef Paola
Faiella will guide you through classics and updated recipes designed to
complement many types of occasions. Enjoy Nutty French Toast Bake; Smoked
Salmon and Scrambled Eggs on Toasted Bagels with Chive Oil; Porcini
Frittata; and Baked Herbed Crêpes with Chicken and Mushrooms. |
|
*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).
|
|
|
