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LCBO Millcroft Centre | 2000 Appleby Line, Burlington, Ontario
L7L 6M6 |
905 336-6200
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
Thursday, February 2 | 7:00 PM - 9:00 PM GREAT STEAKS YEAR ROUND | $60
Chef Jason Sawatsky, of Sterling Silver Meats and The Edgewater Manor, Stoney Creek, demonstrates his foolproof methods for cooking steak to perfection. Menu includes: Mini Sterling Silver Steak Sandwiches with Caramelized Onions, Forest Mushrooms and Horseradish Aioli; Sugar-and-Spice Strip Loin with Blue Haze Polenta and Garlic Rapini; and Winter Berry Sticky Toffee Pudding.
Saturday, February 4 | 10:30 AM - 12:30 PM ENTERTAINING, SIMPLIFIED | $60
Executive chef Tony Andrady knows that delicious make-ahead foods help to make entertaining a lot less stressful and a lot more fun! Menu includes: Seared Scallops wrapped in Smoked Salmon on an Avocado Edamame Bean Puree; Porcini Mushrooms and Rosemary-crusted Lamb Chops with Braised Lentils; and Strawberry Tart with Mascarpone Lemon Cream.
Monday, February 6 | 6:30 PM - 9:30 PM PASTA AND SONG | $85
Executive chef Lan Hoang and executive sous chef Doug Sabine, and a talented singer from Oakville's 3S's (the "home of steak, seafood and song"), host an informative evening highlighting exquisite foods and fabulous entertainment. Menu includes: Homemade Pasta; Beet-stained Ravioli with Lobster in a Champagne Cream Sauce; Winter Salad; Spinach Fettuccine with Chorizo, Peppers, Zucchini and Mushrooms in a Red Wine, Tomato and Olive Oil Sauce; and Field Berry Cannelloni served with Ice Cream, Fresh Fruit and Grand Marnier Creme Anglaise.
Full-meal class*
Thursday, February 9 | 6:30 PM - 9:30 PM VALENTINE'S DELIGHTS | $85
Executive chef Ray Taylor, of Ponte Vecchio at Fallsview Casino Resort, Niagara Falls, creates wonderful dishes that pay tribute to loved ones. Menu includes: Roasted Red Pepper and Tomato Bisque; Goat's Cheese and Beet Terrine; Arugula Salad with Raspberry Zinfandel Dressing; Lamb Noisette served with Sunchoke Puree, Mint Pesto, Lyonnaise Potatoes and Armagnac Jus; and Icewine-poached Pears, Grand Marnier Anglaise, Berries and Sugar Tuile. Plus, one lucky registrant will go home with a certificate for dinner for two at 17 Noir
or Ponte Vecchio.
Featured chef/Full-meal class*
Saturday, February 11 | 10:30 AM - 12:30 PM A MID-WINTER'S BRUNCH | $60
Chef and cooking instructor Angie MacRae shows how to simplify your weekend entertaining with delicious, simple dishes. Menu includes: A Very Winter Salad; Smoked Cheddar Tart with Sage and Garlic Cream; and Chocolate Pot de Creme with Citrus Lace Tuile.
Thursday, February 16 | 7:00 PM - 9:00 PM SIMPLIFY YOUR WEEKNIGHT COOKING | $60
Executive sous chef Adrian Rusyn, of the award-winning Breakwater Restaurant at Waterside Inn, Port Credit, presents a family dinner of healthy, delicious and quick-to-prepare foods. Menu includes: Salad Bar of Maple Syrup-roasted Sweet Potato Salad, Baby Beet Salad and Iceberg Lettuce with Blue Cheese Dressing; Braised Pork Ribs; Pan-roasted Chicken with Sweet Sausage, Peppers and Garlic; Seared Duck Breast; Creamed Corn; Leek Bread Pudding; and Vanilla Creme Brulee and Apple Fritters.
Saturday, February 18 | 10:30 AM - 12:30 PM FRENCH CUISINE, THE LIGHTER SIDE | $60
Personal chef Jonathan McDonough demonstrates old school recipes to show a lighter side of classic French cuisine. Menu includes: Coquilles St. Jacques with Meyer Lemon, Vanilla Bean and Shallot Beurre Blanc; a main course demonstrating the sous vide method of cooking: Foie Gras-stuffed Chicken Breast and Celery Root Souffle Potatoes; and Pastry-wrapped Poached Pears in Poire William Liqueur.
Tuesday, February 21 | 6:30 PM - 9:30 PM CLASSIC FRENCH CUISINE | $85
Executive chef Chris Haworth, of Spencer's at the Waterfront, Burlington, demonstrates his savoir faire with classic French-inspired dishes. Menu includes: Soupe a l'Oignon; Seared Scallops with Braised Pork Belly and Normandy Cider; Organic Coq au Vin with Root Vegetables; and Pineapple Tarte Tatin served with Black-Pepper Ice Cream.
Full-meal class*
Thursday, February 23 | 7:00 PM - 9:00 PM WINTER WARM-UPS | $60
Chef, cookbook author and culinary instructor Emily Richards prepares the comfort foods we crave this time of year, both for ourselves and entertaining. Menu includes: Vegetable Tagine with Couscous; Breaded Veal Cutlets with Homemade Tomato Sauce; Triple Mushroom Soup with Stilton Croutes; and Chocolate Banana Bread Pudding with Caramel Sauce.
Saturday, February 25 | 10:30 AM - 12:30 PM STARCH CITY | $60
Using rice, potatoes and pasta, chef and culinary professor Michael Tuene presents guest- and family-friendly side dishes that can be incorporated as mains and desserts. Menu includes: Potatoes Three Ways (Twice Baked, Warm Potato Salad and Full-flavoured Mashed); Homemade Shrimp and Pesto Fettuccine; Rice Three Ways (Ginger Rice, Roasted Garlic Soup and Risotto); and a Dessert Rice.
March
Thursday, March 1 | 6:30 PM - 9:30 PM A MID-WINTER'S FEAST | $85
Executive sous chef David Sider, of Langdon Hall Country House Hotel & Spa, Relais & Châteaux, Caledon, shares a variety of tantalizing dishes and all you need to know to prepare them in your own kitchen. Menu includes: White Cabbage and Canola Vichysoisse with Chopped Chanterelle and Hempseed; Roasted Lake Erie Pickerel, Cauliflower and Spruce; Prince Edward County Lamb and Farfalle Ragout, Tomato Marmalade, Pedro Ximenez and Black Pepper; and Caramelized Parsnip Millefeuille with Sunflower Praline.
Full-meal class*
Saturday, March 3 | 10:30 AM - 12:30 PM ITALIAN CUISINE, THE LIGHTER SIDE | $60
Chef Pamela McDonald, of More Than Food, demonstrates some classic Italian-inspired dishes that are healthful, delicious and kind to the waistline. Menu includes: Shaved Asparagus Salad with Oranges and Pecorino; Roasted Beet Risotto; Fennel-rubbed Pork Tenderloin on a bed of Roasted Fennel; and Mascarpone-filled Poached Pears.
Tuesday, March 6 | 6:30 PM - 9:30 PM SIX-COURSE DIM SUM DINNER | $85
Culinary instructor Suzy Cui offers a choice of Chrysanthemum or Oolong tea and traditional Cantonese-style Congee Soup with Minced Pork as she prepares fabulous dim sum dishes. Menu includes: Steamed Pork Sui Mai; Crispy Mini Spring Rolls with Sliced Chicken, Green Onion and Bean Sprouts; Deep-fried Beef Dumplings; Sweet Sticky Rice with Honey Dates wrapped with Bamboo Leaves; and Sweet Sesame Balls with Cream Cheese and Avocado Mix.
Full-meal class*
Thursday, March 8 | 6:30 PM - 9:30 PM AN EVENING TO REMEMBER | $85
Veteran chef and Millcroft favourite André Donnet presents dishes designed for dining pleasure. Menu includes: Seared Peppercorn-Citrus Crusted Tuna with Mango Slaw and Asian Vinaigrette; Portobello Mushroom Bisque with Parmesan Cappuccino; Roasted Rack of Lamb with Tapenade and a Ragout of French Lentils; and Ricotta Cheese Tart.
Full-meal class*
Saturday, March 10 | 10:30 AM - 12:30 PM CURRIES OF THE WORLD PART TWO | $60
Chef Jasjit demystifies curry myths and explains how basic ingredients can make each curry unique. Menu includes: Sri Lankan Fish Curry with Plain Rice; Chinese Kung Pao Chicken with Chow Mein; and African Motokas (green bananas cooked and served with peanut sauce).
Thursday, March 15 | 7:00 PM - 9:00 PM COUPLES IN THE KITCHEN | $60
Chef Pamela McDonald, of More Than Food, presents recipes perfect for sharing. Menu includes: Spinach Salad with Crispy Pancetta, Dried Blueberries and Goat's Cheese; Maple-glazed Seared Salmon with Sprouts and Parsnip Purée; and Gingerbread with Warm Pears and Cider Sabayon.
Saturday, March 17 | 10:30 AM - 12:30 PM FROM THE LOUISIANA KITCHEN | $60
Chef Jim Comishen continues his series of southern cooking with a range of Cajun-inspired New Orleans dishes. Menu includes: Cabbage and Sausage Creole Soup; Classic Blackened Garlic and Lime Shrimp over a creamy bed of Cheese Grits; and Cajun Chicken Pot Gumbo Pie topped with Puff Pastry.
Thursday, March 22 | 6:30 PM - 9:30 PM CLASSIC ITALIAN CUISINE | $85
Executive chef and cookbook author Mimmo (a.k.a. Domenico Casagrande Bei), of Koolini's Italian Eatery and Catering, Windsor, presents dishes sure to please. Menu includes: Swordfish Carpaccio; Cavatelli with Eggplant, Goat Meat Balls and Ricotta Cheese Marzotica; Breaded Stuffed Veal Loin with Porcini Mushrooms and Broiled Artichokes in a Yellow-Pepper and Parsley Sauce; and Tiramisu with Toasted Almond, Warm Mocha and Peanut Butter served in a Cookie Cup.
Full-meal class*
Saturday, March 24 | 10:30 AM - 12:30 PM JUST BECAUSE…IT'S DELICIOUS | $60
Chef and culinary instructor Iliana Santini prepares dishes to share with friends just because they are simply delicious. Menu includes: Endive with Prosciutto Crisps and Shaved Pecorino drizzled with Balsamic and Extra-Virgin Olive Oil; Buckwheat Ricotta Gnocchetti with Creamy Roasted Garlic and Sage Sauce; Chicken Scallopini with Roasted Cherry Tomatoes and Toasted Pine Nuts; and Caramelized Pears with Shaved Chocolate and Whipped Cream.
Tuesday, March 27 | 6:30 PM - 9:30 PM SPLURGE ON FLAVOURS | $85
Executive chef Tony Andrady provides the inspiration and know-how for your next dinner party with an impressive array of recipes. Menu includes: Cremini Mushrooms stuffed with Escargots and Garlic Chive Butter topped with three-year-old Ontario Cheddar; Roasted and Marinated Red and Yellow Pepper Arugula Salad with Sundried Tomato Vinaigrette; Pan-seared Veal Tenderloin topped with a Phyllo Pouch stuffed with Lobster Tail, Leek and Niagara Gold Cheese; and Chocolate Lava Cakes.
Full-meal class*
Thursday, March 29 | 6:30 PM - 9:30 PM AUTHENTIC SPANISH TAPAS | $85
Chef Laura Clarke-Giberson, of Caldwell's Grant, Amherstburg, presents an array of authentic and easy-to-prepare tapas. Menu includes: Orange and Onion Salad; Stuffed Clams; Crispy Shrimp Fritters; Ajillo Mushrooms; Gildas; Ceviche; Sausage and Cheese Tortilla; Stuffed Mussels; Barbecue Mini Ribs; and Lemon Cream with Caramelized Almonds.
Full-meal class*
Saturday, March 31 | 10:30 AM - 12:30 PM THE TOP CULINARY "NEED-TO-KNOWS" | $60
Chef Laura Clarke-Giberson, of Caldwell's Grant, Amherstburg, showcases some of the top basic culinary techniques necessary for cooking success, from clarifying butter, caramelizing sugar, making "no-fail" pastry and blanching vegetables to peeling and cooking shrimp and making a stock, a roux and roasted peppers. Menu includes: Avocado Shrimp Salad; Chicken Picatta; Sausage Gumbo; and Crème Brûlée. Plus, three lucky registrants will take home a three-piece set of kitchen tools, perfect to put your new skills to use.
*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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