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LCBO Orion Gate | 545 Steeles Ave.
East, Brampton, Ontario
L6W 4S2 | 905 454-7980
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 | 7:00 – 9:00 pm |
MAKE-AHEAD ENTERTAINING | $50
Chef and cookbook author Emily Richards knows that half the fun of
entertaining is enjoying your guests in a stress-free environment where the
food has been readied and you’re eager to linger and relax! Learn how to
prepare Prosciutto-wrapped Shrimp; Porcini-dusted Fish with Roasted
Vegetable Medley; and Raspberry Chocolate Tart. |
Wednesday, March 10 | 7:00 - 9:00 pm |
ESCAPE TO THE CARIBBEAN | $50
Brampton resident Chef Albert presents a delicious and exotic menu designed
to transport your taste buds and imagination: Red Pea Soup with Sweet
Potatoes, Carrots and Marinated Beef and Island Spices; Bustupshirt with
Dirt Chicken, Spicy Shrimp, Chickpea and Curried Potato; and Tropical Fruit
marinated with White Rum and served with Rum and Raisin Ice cream in a
Cinnamon Basket. |
Saturday, March 13 | 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. |
Wednesday, March 17 | 7:00 - 9:00 pm |
spice up your kitchen |
$50
Freelance chef Jonathan McDonough, of Chefjono.ca Catering & Fine Foods,
is an expert on heat, and tonight he’ll teach you how to make your own
condiments and sauces with all natural ingredients focusing on everything
spicy. From jalapeño peppers with a mild bite, sample Shrimp with Hot Mango
Pepper, to the top of the heat challenge, scotch bonnet and habanero peppers
on lamb, pork and beef. |
Wednesday, March 24 | 7:00 - 9:00 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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APRIL
Wednesday, April 14 | 7:00 – 9:00 pm |
EVERYONE LOVES ITALIAN | $50
Welcome your guests, light the candles and be prepared to impress. Learn how
to present this fabulous Italian-inspired menu, demonstrated by culinary
instructor Paola Moscato. Enjoy Straciatella Soup; Stuffed Pasta Rolls with
Meat and Cheese served with Vodka Rosé Sauce; and Chocolate Grappa Tiramisu
Cake served with Italian Cappuccino Coffee. |
Wednesday, April 21 | 7:00 - 9:00 pm |
STYLISH AND SOPHISTICATED:
COOKING WITH WINES | $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 using wine: Phyllo Pouches stuffed with
Shrimp on a Saffron-White Wine and Fresh Tomato Buerre Blanc Sauce;
Pan-seared Ontario Pickerel with Asparagus Spaghetti and Barley-Morel
Risotto; and Rhubarb and Sun-dried Blueberry Crisp for dessert. |
Wednesday, April 28 | 6:30 - 9:00 pm |
HANDS-ON PASTA (Hands-on Class) |
$75
Discover how exciting making pasta can be in this hands-on class taught by
Chef Iliana Santini of Iliana’s Kitchen. Together you will make Fazzoletti
stuffed with Arugula and Ricotta in a Prosciutto- Cream sauce; Black
Tagliatelle with Mussels; Tagliolini di farro (spelt flour) with Tomato and
Herb Sauce; and Fried Maltagliati dusted with Orange Sugar. |
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May
Wednesday, May 5 | 7:00 – 9:00 pm |
MOTHER’S DAY BRUNCH | $50
Chef and cookbook author Emily Richards demonstrates a menu of delicious and
easy-to-prepare dishes for your Mother’s Day brunch. Pay tribute to that
special lady in your life and enjoy Wild Rice and Vegetable Brunch Bake;
Fennel-poached Salmon; and Lemon Layer Cake for dessert. |
Wednesday, May 12 | 7:00 - 9:00 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. |
Wednesday, May 19 | 7:00 - 9:00 pm |
MAD ABOUT MUSHROOMS |
$50
Chef Sabrina Falone takes you on a culinary adventure featuring mushrooms of
all shapes and sizes. Learn about the recognition and usage of commonly-used
wild mushrooms and sample delicious and easy-to-prepare recipes: Wild
Mushroom Bruschetta; Spinach Salad with Marinated Mushrooms and Goat Cheese
Fritters; and Mushroom and Hazelnut Stuffed Ravioli in a White Wine and Sage
Cream Sauce with Manchego Cheese. |
Wednesday, May 26 | 6:30 - 9:00 pm |
BASIC KNIFE SKILLS (Hands-on
Class) |
$120
Chef Wolfgang Sterr, of The Wildflower Organic Market, will teach you
safe and efficient techniques for slicing, dicing, and chopping with a range
of recipes perfect for using your new skills: Springtime Risotto served with
market-fresh vegetables and flame-seared strips of chicken breast; and Warm
Apple and Cranberry Strudel served with White Chocolate-infused Ice Cream.
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. Participants will be asked to sign a safety waiver and wear
close-toed shoes. |
Saturday, May 29 | 7:00 - 9:00 pm |
TASTY THAI |
$60
Satisfy your cravings for an array of unique, delicious Thai-inspired foods
as Chef Donna Miller presents a menu sure to please. Sample Thai Steamed
Mussels; Thai Pot Stickers with Dipping Sauce; Coconut Sticky Rice; Spicy
Sesame Noodles with Chopped Peanuts and Thai Basil; and Seared Sea Scallops
with Lemongrass Sauce and Basil, Mint and Cilantro Salad. |
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June
Wednesday, June 2 | 7:00 – 9:00 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 this fabulous menu: Southern-style Pinto Beans and Toast Crisps;
Buttermilk-fried Chicken with Baby Red Potato and Dill Salad; and Warm Peach
and Pecan Cobbler. |
Wednesday, June 9 | 7:00 - 9:00 pm |
GO GOURMET FOR FATHER’S DAY | $60
Create a wonderful meal at the cottage or even on the boat to treat Dad on
his special day. Executive chef Tony Andrady, of Terrace on the Green,
demonstrates a menu that is delicious and sure to impress: Leek, Asparagus
and Goat Cheese Tart; Seared Ahi Tuna with Sun-dried Black Olive
Vinaigrette; and Wild Date and Sun-dried Cherry Slice. |
Wednesday, June 16 | 7:00 - 9:00 pm |
MASTERING PHYLLO AND PUFF PASTRY |
$50
Join culinary instructor Paola Moscato as she helps to simplify and
demystify puff pastry and phyllo dough. Learn how to create these sweet and
savoury dishes: Apple Cranberry Brie Cheese Mini Bundles; Roasted Chicken
Strudel with Walnut Gorgonzola Sauce; and Chocolate and Ricotta Puff Pastry. |
Saturday, June 19 | 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 23 | 7:00 - 9:00 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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