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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.
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February
Saturday, February 20 | 10:30 am – 12:30 pm |
HEART-WARMING BISQUES | $60
Bisques, delicious creamy soups of French origin made of vegetables, or
highly-seasoned puréed shellfish, are perfect for make-ahead menus. Chef
Erik Peacock, of Wellington Court Restaurant, shares his recipes and
inspiration for some delicious bisque creations: Mushroom Bisque with
Truffle Cream and Shallot; Zucchini Lemon Bisque; and Shellfish Bisque; and
more. |
Tuesday, February 23 | 7:00 – 9:00 pm |
HANDS-ON ORIENTAL DUMPLINGS |
$75
Celebrate Chinese New Year and welcome the “Year of the Tiger” as culinary
instructor Suzy Cui shares her culinary magic. Learn to make fresh dumpling
dough, 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. |
Wednesday, February 24 | 12:30 – 2:30 pm |
KOREAN-STYLE BARBECUE | $60
Experience indoor barbecue right on your dinner table as culinary instructor
Suzy Cui shares her passion for Korean-style barbecue favourites such as
Marinated Beef; Pork Tenderloin; Chicken Wings; Vegetables; Tofu; Shrimp;
and Dumplings. |
Thursday, February 25 | 6:30 – 9:30 pm |
DUELLING CHEFS: “HE SAID, SHE
SAID” | $85
Culinary duo and cookbook authors, Pastry chef Bettina Schormann and
Executive chef Jeff Crump, of The Ancaster Old Mill, combine their
forces and uniquely opposite cooking styles to treat you to a fabulous menu.
Taste Heirloom Beet Salad with Feta and Candied Pumpkin Seeds; Arctic Char
baked in a Salt Crust with Winter Salad; Bread and Butter Pudding; Apple
Cider Muffins; and a special treat of Spiced Hot Chocolate with homemade
Marshmallows. Register for this class, where one lucky registrant will go
home with a copy of Earth to Table, Seasonal Recipes from an Organic
Farm. |
Saturday, February 27 | 10:30 am - 12:30 pm |
A TRIP TO PORTUGAL | $50
Chef Jim Comishen takes you overseas to the wonderful country of Portugal,
where he will introduce you to the simple, yet exotic world of Portuguese
cuisine. Start with Classic Portuguese Pork and Mussels as an appetizer;
followed by a steaming bowl of Caldo Verde (Cabbage and Potato Soup); and
end this culinary adventure with a Portuguese-style Paella loaded with
chorizo and fresh seafood. |
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March
Wednesday, March 3 | 12:30 - 2:30 pm |
Winter Warm-Ups | $50
Be dazzled with these comforting and satisfying dishes as Chef Laura Clarke-Giberson
presents some of her favourite winter warmers. Learn how banish the cold
with Cream of Cauliflower and Apple Soup with Cheddar Croutons; Milk-roasted
Pork with Roasted Sweet Potatoes; Lobster Macaroni and Cheese; and more. |
Thursday, March 4 | 6:30- 9:30 pm |
CAJUN COMFORTS 101* | $85
Cajun cooking is very near and dear to Chef Laura Clarke- Giberson’s heart.
Join tonight’s full-meal festivities and share in some of her treasured
recipes and methods of cooking Cajun. Savour Cream of Shrimp Soup; Sausage
Gumbo; Catfish Courtbouillon; Chicken Fricassé; and Beignettes with Praline
Sauce. |
Saturday, March 6 | 10:30 am - 12:30 pm |
INSPIRED DINING | $50
Learn the art of preparing and presenting a fabulous meal with Chef Andy
McKinney, who will demonstrate a menu based on seasonality, freshness,
creativity, and above all, quality: Baby Green Salad with Orange-sherry
Vinaigrette and Candied Pecans; Chicken Breast stuffed with Sundried
Tomato-infused Cream Cheese; Dauphinoise Potatoes; Broccoli Au Gratin; and
Cinnamon Coffee Cake. |
Thursday, March 11 | 6:30 - 9:30 pm |
AN ELEGANT AND EXTRAORDINARY
MENU* | $85
Pure luxury awaits you as Chef Erik Peacock, of Wellington Court
Restaurant, presents a delicious menu: Bacon and Tomato Soup with Goat
Cheese and Sunflower Oil; Roasted Beet Carpaccio with Orange, Fresh
Mozzarella, Olive Oil and Winter Greens; Chicken Korma served with Steamed
Basmati; Cucumber Raita; and Carrots with Orange and Coriander; and Lemon
Ricotta Cake with Imported Fruits. |
Saturday, March 13 | 10:30 am - 12:30 pm |
FRIENDS IN FOR LUNCH | $50
Chef Daphna Rabinovich will inspire you with her passion for foods that are
impressive and delicious. Delight in this mouth-watering menu: Figs with
Goat Cheese and Peppered Honey Drizzle; Pistachio-crusted Bass with Mango
Coulis; Warm Couscous Salad with Dried Fruit; and Chocolate Mascarpone
Cheesecake Pots. |
Thursday, March 18 | 7:00 - 9:00 pm |
SEAFOOD INSPIRATIONS| $60
Learn about seafood from an expert, Chef Marnie Lynne Sennett, from the
Little Shop of Lobsters, Home of the Catered Claw, St. Catharines,
treats you to a special menu. Sample Mussels in Two Sauces; Lobster
Thermidor; Lobster Mornay; Rosemary Potato Gratin; and Raspberry Trifle
Parfait. |
Saturday, March 20 | 10:30 am - 12:30 pm |
TASTES OF SICILY | $50
Explore the delicious Mediterranean flavours of Sicily with Chef Joe
Giallombardo, of La Casa Chef Catering, as he shows you how to
prepare these flavourful dishes: Frittelle di Ricotta (Ricotta Cheese
Fritters); Pollo Alla Marsala e Zafferano (Chicken Breast with Marsala and
Saffron); Clementine, Fennel and Olive Salad; and a decadent dessert of
Chocolate Amaretti Torte with White Chocolate Drizzle and Raspberry Coulis. |
Thursday, March 25 | 6:30 - 9:30 pm |
THE WORLD OF SAUCES* | $85
Learn the technical elements involved and the foundation of basic sauces
with Chef Andre Donnet. Learn the principles and applications of different
thickening agents, the definition of a reduction, an emulsion, how to create
a coulis and a glaze, and perhaps most importantly, how to “awaken” a sauce.
This class will also include some of Chef Donnet’s signature dishes, so
register early to avoid disappointment. |
Saturday, March 27 | 10:30 am - 12:30 pm |
FRESH SPRING FLAVOURS | $50
Chef Jonathan McDonough, of Chefjono.ca Catering & Fine Foods, shares
his inspiration and wealth of knowledge as he brings the flavours of spring
into the kitchen with farm fresh lamb, peas and herbs. Learn how to prepare
lamb three ways, braised shoulder, roasted leg and stuffed chops, with
accompaniments and end with an easy-to-prepare Ginger Rhubarb Fool for
dessert. |
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APRIL
Thursday, April 8 | 6:30 - 9:30 pm |
A TASTE OF GINGER* | $85
Sit back, relax and enjoy as Chef Thane Garth, of Niagara-onthe- Lake’s
Ginger Restaurant, transports you to the Far East with an authentic menu:
Steamed Mussels in a Spicy Black Bean Broth; Fresh Vegetable-Herb Spring
Rolls served with a slightly spicy dressing; Miso-crusted Spring Lamb served
with Asparagus and New Potatoes; and Lemongrass Crème Brûlée. |
Saturday, April 10 | 10:30 am - 12:30 pm |
STYLISH AND SOPHISTICATED:
COOKING WITH WINE | $60
Executive chef Tony Andrady, of Terrace on the Green, knows that fine
wine adds a sumptuous character to the preparation of fine foods. Share in
some of Chef Tony’s favourite recipes with wine: Phyllo Pouches stuffed with
Shrimp on a Saffron-White Wine and fresh Tomato Buerre Blanc; Pan-seared
Ontario Pickerel with Asparagus Spaghetti and Barley-Morel Risotto; and
Rhubarb and Sun-dried Blueberry Crisp for dessert. |
Thursday, April 15 | 7:00 - 9:00 pm |
SPRING MENU FROM THE PRINCE OF
WALES | $50
Spring is here and Executive chef Andrew Dymond, of Niagara-on-the-Lake’s
Prince of Wales, joins us to prepare a menu using fresh seasonal
ingredients: Wild Mushroom Bruschetta with Asiago and White Truffle Foam;
Filet of Ontario Ostrich served with Creamed Spring Cabbage, Duo of
Asparagus and Spring Onion Jus; and Warm Berry Pudding with White Chocolate
and Vanilla. |
Saturday, April 17 | 10:30 am - 12:30 pm |
TAPAS | $50
Chef Wolfgang Sterr, of Wildflower Organic Market, prepares an array of
mouth-watering and tasty tapas: Soft Shell Crab and Cucumber Towers;
Fire-roasted Bell Pepper and Crispy Puff Pastry Bruschetta; Crunchy Corn and
Zucchini Fritters; Coconut-crusted Tiger Prawns; Wild Mushroom and Smoked
Bacon Turnovers. |
Wednesday, April 21 | 12:30 - 2:30 pm |
CIAO ITALIA LUNCHEON | $50
Prepare to be impressed as you learn how to present this fabulous
Italian-inspired menu, demonstrated by Chef Paul Mattina, of Mattina’s
Cucina: Vegetable-Oyster Gazpacho; Corn and Crab Fritters served with
Mango Salad; Skewered Breaded Cutlets with Lemon-Butter Sauce; and
Chocolate-filled Strawberries. |
Thursday, April 22 | 6:30 - 9:30 pm |
GASTRONOMIC DELIGHTS* | $85
Chef André Donnet shows you how to lend elegance to your table as he
presents the seasonal splendour of Tarte Tatin with Caramelized Shallots,
Cherry Tomatoes and Gorgonzola; Miso Black Cod served with Wasabi Foam,
Brown Butter Risotto and Edamame; and Custard Square Brûlée with Fruit
Coulis. |
Saturday, April 24 | 10:30 am - 12:30 pm |
GOURMET AT HOME | $50
Executive chef Peter Wright, of Guerilla Gourmet, demonstrates
restaurant-worthy foods that capture the essence of fresh spring
ingredients. Treat your taste buds to an appetizer of Asparagus Roll; Lemon
Pepper Rainbow Trout served with Baby Potatoes; and Baileys Maple Fig Bar. |
Thursday, April 29 | 7:00 - 9:00 pm |
LOCAL SPRING MENU | $50
Executive sous chef Keir Roy, of the prestigious Inn on the Twenty,
demonstrates that eating fabulous foods is a lot less complicated than you
may think. Savour his menu that incorporates an abundance of local produce :
Poutine Soup, Veal Onion Broth, Goat Cheese Curd and Russet Potato Straw;
Spring Asparagus and Lake Erie Perch Salad with Sauvignon Blanc Poached Eggs
and Taggiasche Olives; Muscovy Duck Ham with Cauliflower Gratin and Morel
Mushroom Fondue; and Four-step Trifle. |
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MAY
Saturday, May 1 | 10:30 am - 12:30 pm |
COOKING WITH SOUL | $50
Chef Jim Comishen goes south to the state of Georgia for some great yet
simple soul food recipes that made the south famous for its hospitality.
Sample Southern-style Pinto Beans and Toast Crisps; Buttermilk-fried Chicken
with Baby Red Potato and Dill Salad; and Warm Peach and Pecan Cobbler. |
Thursday, May 6 | 6:30 - 9:30 pm |
MOTHER’S DAY FEAST* | $85
Enjoy a full-meal menu especially for Mother’s Day prepared by Chef Wolfgang
Sterr, of The Wildflower Organic Market. Delight in Chilled Cucumber
and Tomato Soup; Warm Salad of Roasted Sweet Potatoes and Baby Beets laced
with a Lentil and Raisin Vinaigrette; Baked Filet of Atlantic Salmon topped
with Spring Onion and Garlic Risotto; Heirloom Vegetables wrapped in Puff
Pastry and served a light cream sauce; and Freshly-baked Orange and Mint
Scones filled with Honey-infused Whipped Cream and Strawberries. |
Saturday, May 8 | 10:30 am - 12:30 pm |
SEASONAL SUPERSTARS | $50
Chef and culinary instructor Werner Hauer has created a wonderful menu with
your entertaining needs in mind. Served either as part of a sit-down meal or
as a buffet, these dishes are sure to please. Sample an appetizer of Shrimp
and Smoked Salmon with a Duo of Dips; Mixed Spring Salad; Thymemarinated
Chicken with Basil-Lemon Yogurt Dipping Sauce served with Mini New Potatoes,
Fiddleheads and Shallots; and Lemon Curd-Lemoncello Tiramisu. |
Thursday, May 13 | 7:00 - 9:00 pm |
DINING ON THE GO | $50
Chef Emily Richards knows that great food helps to set the stage for the
enjoyment of any event. Enjoy simple, guest-pleasing foods, perfect for the
beach, picnic or anytime outdoor entertaining: Chickpea Apple Slaw; Pita
Santa Fe Chicken Wrap; Grilled Sausage Pizzas; and perfect Caramel Chocolate
Cookies. |
Saturday, May 15 | 10:30 am - 12:30 pm |
SPOTLIGHT ON FLAVOUR | $50
Executive chef Hootan Mohajeri, of Burlington’s Carriage House
Restaurant, delivers a menu, brimming with fresh flavours and textures.
Your mouth-watering menu includes: Wild Mushroom Risotto; Seared Duck
Breast; and Pistachio Baklava. |
Tuesday, May 18 | 6:30 - 9:00 pm |
HANDS-ON SUSHI (Hands-On Class) | $75
Featured Chef Suzy Cui leads you in hands-on instruction to create
delicious, authentic sushi. Learn the very basics of how to prepare sushi
rice, the usage of rice paper wraps and the preparation of Sushi Rolls;
California Rolls; Geisha Rolls, all served with a lot of fun along the way.
Register for this class where one lucky registrant will go home with a sushi
knife and a set of chopsticks.
• Chef Profile Class |
Tuesday, May 19 | 12:30 - 2:30 pm |
HANDS-ON DIM SUM (Hands-On
Class) | $75
Featured Chef Suzy Cui delights in sharing her recipes for food that is
authentic, delicious and a gathering point for friends and family. Share in
the learning experience and help to create Chicken Rolls; Pork Wontons with
Ginger and Dill; Asian-style Salad; and Chicken Fried Rice. Register for
this class where one lucky registrant will go home with a box of Suzy’s
delicious Spring Rolls.
• Chef Profile Class |
Thursday, May 20 | 6:30 - 9:30 pm |
SIGNS OF SPRING* | $85
Executive chef Chris Howarth, of Spencer’s on the Waterfront, has
planned an impressive menu, designed to help you host the most memorable
occasions of the season. Dine on Asparagus with Duck Egg; Ricotta Gnudi with
Peas and Bacon; Berkshire Pork Loin with Fennel and Pickled Apple; and
Buttermilk Panna Cotta with Rhubarb and Birch syrup. |
Tuesday, May 25 | 7:00 - 9:00 pm |
UNDER THE SHADE OF THE BLACK
TREE | $50
Chef Matteo Paonessa, of Burlington’s Black Tree Restaurant, spins
his unique culinary magic as he presents this exquisite menu: Red Beet
Terrine; Goat Cheese Salad; Salmon and Seaweed; and Pineapple Tart Tartin. |
Thursday, May 27 | 7:00 - 9:00 pm |
INDOOR GRILLING | $60
Learn the tricks of indoor grilling from how to flavour with rubs and
marinades to dealing with cast iron, non-stick and indoor home grills. Chef
Jonathan McDonough, of Chefjono.ca Catering & Fine Foods, will teach
you how to make Thai Satay and Ginger Lychee Glaze with some new variations
on peanut sauce; then, learn about a home-made barbecue mop that marinades
as you cook. Fire up a perfectly grilled Rib Eye Steak indoors, and finish
with Grilled Pineapple Skewers and Peaches filled with Mascarpone and Honey.
Learn how these recipes can be adapted to the great outdoors for the coming
season. |
Saturday, May 29 | 10:30 am - 12:30 pm |
FABULOUS FRENCH CUISINE | $50
Chef Andy McKinney, of Whisk Management Personal Chef Service, shares
his recipes for the creation of French-influenced foods to share with
friends and family. Savour Ragoût of Escargot in a rich Brandy, Mushroom
Cream Sauce with Toasted Baguette; Leek, Onion and Chèvre Tartlets; Chicken
Provençale with Green Beans; and a sumptuous dessert. |
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JUNE
Tuesday, June 1 | 7:00 - 9:00 pm |
INDO-CHINESE FUSION COOKING | $50
We all love to experience an explosion of flavours by mixing and matching
non-traditional methods and ingredients to create something different. Chef
Jasjit Singh presents a blend of easy Chinese cooking with a dash of Indian
spices thrown in. Satisfy your taste for true fusion recipes and sample Gobi
Machurian (Cauliflower in a Spicy Sauce) served with Fried Rice; Chili
Chicken served with Naan bread; and more. |
Thursday, June 3 | 6:30 - 9:30 pm |
SEASONAL SPLENDOUR* | $85
Preparing fabulous foods is second nature to Chef André Donnet. Dine on
sumptuous samplings of Peppercorn-crusted Seared Tuna with Grapefruit and
Avocado Vinaigrette; Roasted Loin of Veal stuffed with Figs and Portobello;
Braised Saffron Belgian Endive; Haricots Verts with Shallots and Pan-fried
Panisse; and Chocolate Clafoutis with Mango for dessert. |
Saturday, June 5 | 10:30 am - 12:30 pm |
WEEKEND ENTERTAINING | $50
Learn how to savour every minute of your long weekends with a little advance
planning. Executive chef Tony Andrady, of Terrace On The Green, will
provide some helpful tips and show you how to prepare wonderful make-ahead
foods such as Leek, Asparagus and Goat Cheese Tart; Seared Ahi Tuna with
Sun-dried Black Olive Vinaigrette; and Wild Date and Sun-dried Cherry Slice. |
Thursday, June 10 | 7:00 - 9:00 pm |
DELICIOUS FOOD AND WINE PAIRINGS | $50
The sky’s the limit when it comes to great food and wine pairings. Chef and
cookbook author Emily Richards showcases some of her tried and true
favourites for this evening’s class. Sample Shrimp and Mango Wonton Cups;
Roasted Grape Tomato Galette; and Crusted Pork Tenderloin with Rhubarb
Compote. |
Saturday, June 12 | 10:30 am - 12:30 pm |
HIGH TEA | $50
Chef Andy McKinney, of Whisk Management Catering and chef at
Whistler’s Restaurant and Banquet Hall, instructs you in the fine art of
presenting high tea. Sample a selection of petite sandwiches such as
Caramelized Onion-Mayonnaise with Ham and Bitter Greens; Roasted Asparagus
with Saffron-Mayonnaise, to name a few, followed by a selection of delicate
morsels sure to satisfy: Grand Marnier Berry-laced Shortcake; Mousse Tarts,
and even a surprise or two. |
Wednesday, June 16 | 12:30 - 2:30 pm |
THE COLD ITALIAN GOURMET | $50
What to do when it’s too hot to heat up the kitchen? Chef Paul Mattina, of
Mattina’s Cucina, helps to save the day with these timely and delicious
suggestions: Chilled Portobella Mushroom, Potato and Leek Soup; Tortellini
and Buffalo Mozzarella Salad; Marinated Beef Tenderloin with Maple Mustard;
and Mini Polenta Cakes with Butter Cream. |
Thursday, June 17 | 7:00 - 9:00 pm |
PURE DINING PLEASURE | $50
Executive sous chef Jill St. Amour, of Niagara-on-the-Lake’s Prince of
Wales, shows you how to take wonderful ingredients to the sublime as she
demonstrates Chilled Strawberry Gazpacho with Camembert Crostini; Chilean
Sea Bass with Crab and Corn Fricassée served with Saffron Olive Oil Sauce;
and Bittersweet Chocolate Mousse with Toffee Sponge. |
Saturday, June 19 | 10:30 am - 12:30 pm |
FATHER’S DAY GRILLFEST | $50
Learn how to wow Dad with some of his grilled favourites. Chef Chris Smythe,
of The Spotted Calf Bistro, shares his inspiration and recipes for
Pulled Pork Sliders with Tequila-dressed Fennel Slaw; Grilled Rib Eye
Medallions, Salty Butter and Roast Spring Onion; and Charred Potato, Sage
and Goat Cheese Tower with Pickled Chili Vinaigrette. |
Thursday, June 24 | 7:00 - 9:00 pm |
AL FRESCO DINING | $60
Enjoy entertaining your guests al fresco with delicious and easy-to-make
dishes Tyrrhenian style. Tonight, Chef Iliana Santini, owner of Iliana’s
Kitchen Catering, will share her recipes for Spaghettini ai Frutti di
Mare; Crostini with Gorgonzola and Honey; and Branzino (Italian Sea Bass
Filets with Tomatoes, Olives and Capers); and Grilled Peaches with Prosecco
will end this scrumptious meal. |
Saturday, June 26 | 10:30 am - 12:30 pm |
OUTDOOR ENTERTAINING | $50
Chef Jonathan McDonough, of Chefjono.ca Catering & Fine Foods,
highlights the advantage of mise en place to show you how advance planning
can help to make entertaining less stressful and more fun. Go beyond lettuce
and sample a Compound Salad that uses healthy Wheat Berries, Lentils, and
Crunchy Vegetables; infamous Chicken Marbella updated with Dried Apricots
and Grand Marnier served with Pont-Neuf Potatoes; and No-bake Chocolate Pot
de Crème. |
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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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