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LCBO Nepean Crossroads | 543 West
Hunt Club Road, Nepean, Ontario
K2G
5W5 | (613) 224-4333
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
Wednesday, March 3 | 6:00 – 8:30 pm |
BASIC KNIFE SKILLS (Hands-On
CLass) | $125
Chef John Le Blanc will teach you safe and efficient techniques for slicing,
dicing, and chopping with a range of recipes perfect for using your new
skills such as Crudités with Sundried Tomato Remoulade and Saffron Shrimp
Soup with Julienne Vegetables. Included in the price of this class, you will
receive a chef knife, paring knife, and honing steel (retail value $150)
from Wüsthof- Trident’s Gourmet Series. Other required utensils
courtesy of C.A. Paradis (www.caparadis.com). Participants will be asked to
sign a safety waiver and wear close-toed shoes. |
Wednesday, March 10 | 6:00 – 8:00 pm |
DOUGH BASICS | $50
Learn how three basic doughs can make an infinite number of both sweet and
savoury treats. Join Chefs Peet and Ellen Harris, owners of Second Avenue
Sweets, for a pastry primer you won’t want to miss. Observe the making
of pâte à choux, bread dough and homemade puff pastry. Then be amazed as
they transform these three staples into Cheese Gougères, Dessert Pizza,
Irresistible Turnovers, and much more. |
Friday, March 12 | 1:00 – 3:00 pm |
ENCORE, ENCORE | $50
Chef Phil Wood’s lamb class is back by popular demand. For those of you who
missed it last time, this evening provides a second chance to sample a range
of delectable dishes such as North African Lamb Kibbe; Oven-roasted Tomato,
Lamb and Chickpea Tajine; and Sri Lankan Lamb Curry with Papaya- Apple
Chutney. |
Wednesday, March 17 | 6:00 – 8:00 pm |
HOMAGE TO VALENCIA | $50
In this tribute to the Spanish province of Valencia, Chef Aljiza Hutman, of
Octogon Catering, begins with tapas of Mushrooms stuffed with
Chorizo; and Spanish Tortilla Topped with Mustard Cream Cheese. She proceeds
with a traditional Paella Valenciana Con Carne and ends with delectable
Valencia Orange-Almond Cakes. |
Wednesday, March 24 | 6:00 – 8:00 pm |
SECRETS OF SICILY | $50
Sicily conjures up images of sun and exuberance for life. Featured Chef
Chris Commandant loves Sicily’s food traditions and is delighted to be able
to share them with others. In this class, Chris focuses on the cuisine of
the region to produce three sublime courses: Artichoke Risotto; Seven Cheese
Lasagna; and Pesto Cod served with Roasted Potatoes and Sea Salt Eggplant.
One lucky participant will receive a $50 gift certificate to Moji Italian
Bistro to further explore Chris’ culinary inspirations.
• Chef Profile Class |
Wednesday, March 31 | 6:00 – 8:00 pm |
REELING IN FANS | $60
For years, Chef Jeff Parlardg has been entertaining diners both in the
Events Kitchen and at Lapointe’s Grill. This evening is no different
as Jeff tempts with Almond Shrimp with a Pear and Maple Chutney followed by
Blackened Tilapia served alongside Roasted Tomato and Garlic Jam. He ends on
a sweet note with Apple-Wildberry Strudel. |
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APRIL
Wednesday, April 7 | 6:00 – 8:00 pm |
FAST FOOD, SLOW FOOD| $50
This class takes the best elements of fast and slow food and combines them
in a way that ensures stress-free dining. Join “real food” nutritional chef
Teri Gentes as she whips up Bruschetta Baskets; Portabella Mignon over
Mesclun with Caramelized Onion and Herb Vinaigrette; and Chicken Cutlets
covered in Crispy Sage. Then savour her guilt-free Tall, Dark and Handsome
Mocha Crème Parfait. |
Wednesday, April 14 | 6:00 – 8:00 pm |
ASIAN TAPAS | $50
For your next gathering, why not try something unique and throw a tapas
party with an Asian twist? Join Chef Caroline Ishii, of ZenKitchen,
for a menu of small-sized bites that are beautiful, flavourful, healthful
and easy to make. Sample Zen Wraps with Spicy Thai Sauce; Miso-glazed Tofu
and Vegetable Skewers; Dumplings with Exotic Local Mushrooms; and Whole
Wheat Phyllo Purses with Asian Fruit Compote. |
Wednesday, April 21 | 6:00 – 8:00 pm |
THE CLASSICS | $50
The classics never go out of style and have staying power for a reason –
delicious and impressive all the way. Chef Ken Harper, of Chop Chop
Catering, demonstrates timeless techniques with Asparagus Risotto;
Pan-seared Halibut with Fennel-Hazelnut Gratin; Banana-Rum Panna Cotta with
Mango-Lime Salsa. |
Friday, April 23 | 1:00 – 3:00 pm |
FRUITS DE MER | $60
Chef Jeff Parlardg, of Lapointe’s Grill, creates some real fruits of
the sea as he prepares: Salmon Stuffed with Golden Gala Apples and served
with Quebec Maple Syrup; Lobster and Mango Martini; and Blueberry
Cheesecake. |
Wednesday, April 28 | 6:00 – 8:30 pm |
BASIC KNIFE SKILLS (Hands-On CLass) | $120
Chef John Le Blanc, of Bistrot Cartier, will teach you safe and
efficient techniques for slicing, dicing, and chopping with recipes perfect
for using your new skills: Vegetable Platter with Dill and Caper Remoulade;
and Marseillaise Soup with Julienne Fennel, Carrot and Celery. Included in
the price of this class, you will receive a chef knife, paring knife, and
honing steel (retail value $150) from Wüsthof-Trident’s Gourmet
Series. Other required utensils courtesy of C.A. Paradis (www.caparadis.com).
Participants will be asked to sign a safety waiver and wear close-toed
shoes. |
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MAY
Wednesday, May 5 | 6:00 – 8:30 pm |
ECLECTIC MOTHER’S DAY BRUNCH
(Hands-On CLass) | $75
Spoil Mom this Mother’s Day with an eclectic selection of sexy, savoury and
sweet appetizers. Join this hands-on class and work with Teri Gentes to
prepare: Roasted Red Pepper Spirals with Herbed Chèvre and Toasted Pine
Nuts; Nutty Hummus served in Endive Spears; Spicy Thai Lamb Kebabs; Pesto,
Feta and Fig Foccacia with Sun-dried tomatoes, Olives and Proscuitto; and
Sumatra Chile Chocolate Truffles. |
Wednesday, May 12 | 6:00 – 8:00 pm |
OLD SCHOOL | $50
In this class, Featured Chef Phil Wood will focus on ancient grains and
explain how to add variety to meals by introducing new healthful
ingredients. Chef Wood stuffs Cornish Game Hens with Quinoa, Caramelized
Shallots and Dried Cranberries and prepares Grilled Eggplant, Amaranth, and
Sweet Onion Salad. He also updates traditional Greek stuffed vegetables with
Zucchini Boats Filled with Kamut, Roasted Garlic, Tomato and Shrimp.
• Chef Profile Class |
Friday, May 14 | 12:30 – 3:00 pm |
ADVANCED KNIFE SKILLS (Hands-On CLass) | $130
Get your cooking skills in shape in this interactive class with Chef John Le
Blanc of Bistrot Cartier. You’ll learn how to de-bone a chicken and
how to fillet a fish, and then make these wonderful dishes: Chicken
Fricassee with Thyme; and Trout Amandine. 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 C.A. Paradis (www.caparadis.com). Participants
will be asked to sign a safety waiver and wear close-toed shoes. |
Wednesday, May 19 | 6:00 – 8:00 pm |
MAYDAY | $60
No need to send out a “Mayday” on this May day with such a delightful
ocean-accented menu. Chef Jeff Parlardg, of Lapointe’s Grill,
presents a Radicchio Bowl filled with Ratatouille and Garlic Shrimp;
Peppercorn-crusted Salmon with Horseradish Crème Fraîche; and Fresh Apple
Crisp with Vanilla Ice Cream. |
Wednesday, May 26 | 6:00 – 8:00 pm |
THE BEET GOES ON | $50
Beets are the sweetest of vegetables and thus lend themselves to a variety
of both savoury and sweet preparations. Aliza Hutman, of Octogon
Catering, begins with Beet, Goat Cheese and Pine Nut Salad. She
continues with Beet and Bacon Risotto before ending with decadent Chocolate
Cakes with Beet Granita. |
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JUNE
Wednesday, June 2 | 6:00 – 8:00 pm |
SPRING FEVER | $60
107 Fourth Avenue is a small convivial wine bar in an old row house
in the Glebe. Its chef, Rosanna Nash, likes to keep things fresh and local.
This evening she serves: Wild Mushroom Croquettes; Spring Lamb with
Asparagus and Wild Leek; and Buckwheat Crêpe with Rhubarb Compote and Crème
Fraîche. |
Wednesday, June 9 | 6:00 – 8:00 pm |
COOKING WITH THE PHARAOHS | $50
Egyptian-born chef Ahmad Lutfi recreates a 7000-year old menu featuring a
nutritious Khoshaf (assorted dried fruit) Aperitif; Molokhiyya (Spinach and
Chicken Soup); Baby Zucchini filled with Lamb Sausage; and Cleopatra Caramel
Walnuts. |
Wednesday, June 16 | 6:00 – 8:00 pm |
EVENING IN CHILE | $50
What to match with one of Chile’s robust wines? Why not a dish from its
equally robust cuisine? Chef Hector Diaz, a former resident of Chile and
chef at the Hilton Lac Leamy, presents an authentic menu of: Easter
Island Scallop Ceviche with Quillota Valley Avocado Oil Dressing; Pork Ribs
with Roasted Quince, Chestnut Purée and Mint-Parsley Pesto; and Quinoa
Mousse served with Pisco de Elqui Peach Flambé. |
Wednesday, June 23 | 6:00 – 8:00 pm |
CELEBRATE CANADA | $50
As Canada Day approaches, celebrate modern Canadian cuisine with Chef
Michael Blackie. As chef at the National Arts Centre’s Le Café,
Blackie is known for promoting cutting edge dishes such as: Digby Sea
Scallops with Tender Baby Spinach, Shiitake Soya Truffle Emulsion and Quail
Egg; Sweetgrass-smoked Duck; and Valrhona Chocolate Soufflé with Crème
Anglaise. |
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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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