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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.
august
Wednesday, August 11 | 7:00 – 9:00 pm |
SUMPTUOUS SUMMER | $50
Featured chef Michael Mansfield travels from Sarnia to share his favourite
seasonal recipes for entertaining success. Dine on Vegetable Strudel with
Honey-Soya Dipping Sauce; Mussels with Coconut Thai Cream Sauce; Ontario
Rack of Lamb with Maple Brandy Sauce; and a superb finish to this meal with
Chocolate-Orange Layer Cake with Grand Marnier-marinated Berries. One lucky
class participant will go home with a gift basket incorporating some of Chef
Michael’s favourite kitchen gadgets and condiments.
• Chef Profile Class |
Wednesday, August 18 | 7:00 - 9:00 pm |
CELEBRATE SUMMER | $60
There’s still time to enjoy the lingering long evenings of summer, relaxing
and sharing great food and fun times with friends and family. Executive chef
Rob Fracchioni, of The Millcroft Inn & Spa, presents a fun-filled and
informative evening as he shows you how to make Chilled Melon and Sparkling
Wine Soup with Basil Cream; Smoked Salmon, Radish and Cucumber Timbale with
Caper Salsa Verde; Thyme-crusted Pickerel Fillet with Field Tomato and Head
Lettuce Salad in Warm Bacon Dressing; and Summer Berry Compote with Pecan
Tuille and Riesling Sabayon. |
Saturday, August 21 | 7:00 - 9:00 pm |
BREWER’S BANQUET |
$50
Few beverages seem to quench one’s thirst quite as completely as a cold beer
on a hot summer day. To celebrate the lingering hot days of summer and the
selection of newly-released brews readily available through the LCBO, Chef
Jim Comishen takes the best of beer and turns it into some new dinnertime
favourites. Learn how to make Beer Bread; Steamed Mussels with Beer, Leeks
and Bacon; Classic Beer-braised Red Cabbage with Sausage; and hearty Braised
Beef and Mushroom Stew. Who said beer is only for drinking? |
Wednesday, August 25 | 7:00 - 9:00 pm |
INDIAN SUMMER |
$50
Experience tantalizing Indian cuisine as Chef Jasjit Singh presents a
mouth-watering summer barbecue menu. Learn how to make a Tandoori spice
blend; Paneer and Tofu Tikka; Chicken Tikka; unique sandwiches incorporating
both these dishes served with Indian-style Fries; Indian Chaat (a savoury
snack made with crisp Indian bread, potatoes, onions, yogurt, and an
assortment of chutneys); Pani Poori, and more. |
September
Wednesday, September 8
| 7:00 – 9:00 PM |
DANISH DELIGHTS | $50
Chef Jim Comishen takes you on a journey to Denmark to prepare some simple yet classic Danish cuisine. Start with a Rich Wild Mushroom and Cream Soup; followed by Breaded Pork Schnitzel, with Apple and Madeira Sauce; Baby Potatoes and Caraway
Butter; and Classic Warm Danish Cherries and Almonds over Lemon Sorbet.
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Wednesday, September 15 | 6:30 – 9:30 PM |
DUELLING CHEFS: “SHE SAID, SHE SAID” | $85
Experience a culinary adventure unlike most others as Chefs Suzy Cui and Yvette Gabraiel present Asian and Middle Eastern flavours to a superb line-up of fresh ingredients. Sample Lentil Soup; Asian Creamy Chicken Soup; Stir-fry Chicken and Mixed Vegetables (Asian and Middle Eastern style); Tabbouleh; an Asian version of Tabbouleh; Scented Thai Rice; and Moroccan-Saffron Rice.
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Saturday, September 18 | 10:30 AM – 12:30 PM |
ITALIAN FALL HARVEST | $50
Chef Iliana Santini, of Iliana’s Kitchen Catering, has prepared an extraordinary menu encompassing fine, authentic Italian-inspired cuisine. Taste and learn how to prepare this menu, inspired by Chef Iliana’s drive to the local farmer’s market: Verdure Miste in Sfoglia (Mixed Vegetable in Puff Pastry); Cream of Asparagus with Prosciutto Crisps and Bocconcini; Fresh White Beans with Caviar and Basil Oil; and Italian Chantilly Cream with Mixed Fresh Berries and Raspberry Coulis will end this harvest tribute.
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Wednesday, September 22 | 6:30 – 9:00 PM |
HANDS-ON PASTA WORKSHOP | $75
It’s time to roll up your sleeves and join culinary instructor Paola Moscato as she coaches you in the fine art of making pasta. Recipes include Potato and Ricotta-stuffed Gnocchi; Stuffed Pasta Roll; and Ricotta Cheese Ravioli served with Fresh Tomato
and Basil Sauce; and as a special treat, Chocolate Ravioli Cookie for dessert.
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Wednesday, September 29 | 7:00 – 9:00 PM |
AUTHENTIC CHINESE CUISINE | $50
Explore the world of Chinese cuisine with Sai Chelliah. The menu features Crispy Vegetable Spring Rolls served with a homemade Plum Sauce; Sizzling Prawns stir-fried with Ginger and Green Onion served with Vegetable Chow Mein; and Szechuan Chicken with Cashew and served on Egg Fried Rice. A delectable dessert of Grilled fruit marinated in a honey syrup and topped with crunchy almonds on a scoop of ice-cream will end the evening.
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October
Wednesday, October 6
| 7:00 – 9:00 PM |
COOKING WITH APPLES | $50
Few foods speak to us like the inviting crunch of a freshly-picked apple. Welcome autumn with a menu presented by Chef Donna Miller as she teaches you all about apples, first-hand, from her experiences with the family-run apple orchard. Learn how to prepare Brie topped with Apple Chutney; Stuffed Pork Tenderloin; Rice with Caramelized Apples; and Apple Bundles with Creamy Vanilla Ice Cream.
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Saturday, October 9 | 10:30 AM – 1:00 PM |
ADVANCED KNIFE SKILLS | $130
Get your cooking skills in shape in this interactive class with Chef Wolfgang Sterr. You’ll learn how to de-bone a chicken and how to filet a fish, and then make these wonderful dishes: Flame- seared Strips of Chicken sautéed with Julienne Vegetables and accompanied by Garlic-infused Mashed Potatoes in a light Pan Jus; Salad of Tender Harvest Greens; and Banana and Chocolate Pancakes drenched with a rich Baileys and Caramel Sauce served with Honey-infused Vanilla Ice Cream. 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. Participants will be asked to sign a safety waiver and wear close- toed shoes.
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Wednesday, October 13
| 7:00 – 9:00 PM |
TURKISH TREASURES | $50
Taste authentic Turkish-inspired foods served with cultural information as Chef Digdem Demir presents this delicious menu: Yayla Corbasi (Yogurt Soup) served with bread and butter; Society Manti (phyllo pastry filled with ground beef) served with Yogurt and Dry Mint Tomato Sauce; Islim Kebab (eggplant, beef, vegetables and tomato red pepper sauce); Palace Rice with Almonds; and Buttered Semolina Halva with Syrup and Cinnamon.
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Wednesday, October 20 | 6:30 – 9:30 PM |
ELEGANT ENTERTAINING | $85
Featured Chef Tony Andrady knows that savoury and delicious dishes help to warm a person from the inside out. Learn to impress family and friends, and prepare this special menu: Sweet Potato, Butternut Squash and Parsnip Soup garnished with a Seared Scallop; Creamy Goat Cheese Brie wrapped in Phyllo Pastry served on a Cranberry Compote and Caramelized Mutsu Apples; Venison Medallions with a Four-Peppercorn Brandy; and Individual Pumpkin Tiramisu. One lucky class registrant will go home with a custom gift basket compliments of Chef Tony.
• Chef Profile Class
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Wednesday, October 27 | 7:00 – 9:00 PM |
CREATIVE CHICKEN | $50
Chef and cookbook author Emily Richards demonstrates a menu filled with flavour-enhancing recipes for this tasty fowl. Chef Emily will poach, roast and grill to take the ho-hum out of chicken and treat your palate to Orange-infused Chicken Couscous Salad; Saffron Spiced Tomato Chicken; Leek, Chicken and Feta Pitas; and a delicious dessert.
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Saturday, October 30
| 10:30 AM – 12:30 PM |
TASTY TARTS | $50
The “Queen of Tarts”, pastry chef Jennifer McConnell, shows you how to whip-up beautiful and delicious savoury and sweet tarts perfect for all your entertaining needs. Sample Swiss Chard and Blue Cheese Hand Pies; Miniature Chicken Pies served with Butternut Mash; Potato and Wild Leek Tart; Chocolate Tartlets filled with Grasshopper Cream and Candied Violets; Raspberry Galette topped with a Mango-Chiffon Meringue; and Blackberry, Fig and Ricotta Crostata.
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Saturday, October 30
| 10:30 AM – 12:30 PM |
TASTY TARTS | $50
The “Queen of Tarts”, pastry chef Jennifer McConnell, shows you how to whip-up beautiful and delicious savoury and sweet tarts perfect for all your entertaining needs. Sample Swiss Chard and Blue Cheese Hand Pies; Miniature Chicken Pies served with Butternut Mash; Potato and Wild Leek Tart; Chocolate Tartlets filled with Grasshopper Cream and Candied Violets; Raspberry Galette topped with a Mango-Chiffon Meringue; and Blackberry, Fig and Ricotta Crostata.
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November
Wednesday, November 3 | 7:00 – 9:00 PM |
FUSION FLAVOURS | $60
Add international flare to your everyday recipes. Personal Chef Jonathan McDonough, Chefjono.ca Catering & Fine Foods, prepares a selection of flavourful foods inspired from foods around the world: Beef Satay with Peanut Sauce; Caesar Salad Spring Rolls; Grilled Steak served with three different sauces – Argentinean Chimichurri, Tamarind Barbecue Sauce, and Roasted Garlic Pesto; and Cast Iron-baked Peach Crisp.
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Wednesday, November 10 | 7:00 – 9:00 PM |
PARTY PLATTERS | $50
Nothing says “welcome” to family and friends like an array of fabulous foods, all designed with socializing and entertaining in mind. Chef Sabrina Falone will show you how to compile mouth- watering platters to entice and impress: Elegant Crudités Platter; Charcuterie Platter (an arrangement of cured meats served
with artisan breads, pickles, olives); Cheese platter (includes a unique Stilton and Caramelized Onion Cheesecake); and last but not least, an Assorted Canapé Platter that includes Herbed Goat Cheese with Olive Tapenade; Tuna Niçoise; and Caprese Canapés.
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Wednesday, November 17
| 7:00 – 9:00 PM |
INSPIRED DINING | $50
Executive Chef Michael Tuene, of Greystone Golf Club, hosts a morning of decadence as he guides you through the preparation of some of the most celebrated ingredients. Enjoy Honey and Pepper Roasted Parsnip Soup garnished with Caramelized Apples and Spiced Walnuts; Whole Roasted Pork Rack Roast with Granny Smith Apple and Grainy Mustard served with Tri-color Roasted Beets and Smoked Gouda Mashed Potatoes with a natural pan jus; and Cinnamon and Spice Crème Brûlée topped with Stewed Plums.
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Saturday, November 20 | 7:00 – 9:00 PM |
IN THE SEASONAL KITCHEN | $60
Celebrate the season in style as Chef John Scarchelli, of Vesuvio’s, prepares a feast for your palate and eyes. Start your adventure with Antipasto di mare; Mixed Mushroom Risotto; Veal Marsala served with Seasonal Vegetables; and Zabaglione for dessert.
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Wednesday, November 24 | 7:00 – 9:00 PM |
HOLIDAY COOKIES 101 | $60
Freelance culinary instructor Paola Moscato shares her recipes and baking techniques for creating some of the best cookies. Learn how to make these delectable treats: Jam Sandwich Cookies; Pistachio Christmas Tree Cookies; Peppermint Candy Cane Cookies; Lemon Twist Cookies; Chocolate Pretzel Cookies;
and more.
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December
Wednesday, December 1 | 7:00 – 9:00 PM |
HOLIDAY APPETIZERS | $50
Featured Chef Tony Andrady prepares an array of mouth-watering and tasty appetizers featuring vibrant colours and exceptional taste. Savour Goat Cheese, Grape and Pistachio Truffles; Prawn and Bacon Brochettes; Pan-seared Ahi Tuna wrapped in Nori; Bacon and Cheddar Toasts topped with a Seared Scallop; and more.
One lucky class registrant will go home with a custom gift basket compliments of Chef Tony.
• Chef Profile Class
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December
Wednesday, December 1 | 7:00 – 9:00 PM |
HOLIDAY APPETIZERS | $50
Featured Chef Tony Andrady prepares an array of mouth-watering and tasty appetizers featuring vibrant colours and exceptional taste. Savour Goat Cheese, Grape and Pistachio Truffles; Prawn and Bacon Brochettes; Pan-seared Ahi Tuna wrapped in Nori; Bacon and Cheddar Toasts topped with a Seared Scallop; and more.
One lucky class registrant will go home with a custom gift basket compliments of Chef Tony.
• Chef Profile Class
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Saturday, December 4 | 10:30 AM – 12:30 PM |
HOLIDAY BRUNCH | $50
Chef Andy McKinney, of Whisk Management Catering and Whistler’s Restaurant and Banquet Hall, will demonstrate an array of tasty and elegant brunch dishes for special occasions. Savour Elevated French Toast with Rum and Apple Compote; Breakfast Strudel; Eggs Benedict; Muesli; and more.
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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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