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LCBO Rideau Street | 275 Rideau
Street, Ottawa, Ontario
K1N 5Y3 | (613) 789-5226
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
Tuesday, August 3 | 6:00 – 8:00 pm
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THE WORLD ON A PLATE | $60
Executive Chef Ahmad Lutfi, of the Royal Danish Embassy, presents a
cosmopolitan menu inspired by his many years of globetrotting. From Asia, an
amuse-bouche of Wasabi Shrimp on Oriental Slaw; from South America, a
Fire-roasted Cream of Corn Soup infused with Cilantro and Chipotle Coulis;
from France, elegant Paupiettes de Sole à la Dugléré, Epinards en Timbale
and Pommes Vapeur; and from the tropical Pacific Islands, Warm Mango,
Pineapple and Coconut Bundles floating on a Chilled Vanilla Lime Sauce. |
Tuesday, August 10 | 6:00 – 9:00 pm
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ONE RIPE TOMATO | $85
What to do with a ripe tomato other than eat it out of hand like an apple?
For Chef Laura Clarke-Giberson the possibilities are endless as she
demonstrates this evening. She produces a full meal menu based around
vine-ripened summer tomatoes: Pasta Fresca; Tomato Gazpacho with Pickled
Shrimp; Grilled Rainbow Trout with Smoked Tomato Vinaigrette; Lamb and
Tomato Tagine; Charred Onion and Tomato Salad; and even Vanilla Bean Panna
Cotta with Tomato Confit. |
Tuesday, August 17 | 6:00 – 8:00 pm
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ALL THINGS PORK | $50
This evening, Chef Phil Wood, of Food by Phil, focuses on the porcine as he
creates a decadent Crispy Pan-seared Confit Pork Belly with Sherry Miso
Drizzle. He follows this with Asparagus and Tomato Bacon Stew served with
Sautéed White Beans and Roasted Garlic. The final offering is a Fig-stuffed
Roast Pork Loin accompanied by Braised Fennel and Caramelized Shallot as
well as Sour Cherry and Kumquat Jam. |
Tuesday, August 24 | 6:00 – 8:00 pm
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BEST OF SUMMER | $60
Chef Jeff Parlardg, of Lapointe’s Grill, serves up the best of late
summer’s produce as he cooks a silky Summer Squash Soup with Tempura Apples;
Angel Hair Pasta with Seared Sea Scallops and Tomato Fillet Aioli; and Late
Season Summer Raspberry Cheesecake Timbale. |
September
Tuesday, September 7 | 6:00 – 8:00 PM
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LA BOTTEGA: EUROPEAN WINE AND CHEESE TOUR - France
SERIES OF THREE CLASSES* | $130
EACH CLASS | $50
By popular demand, La Bottega Nicastro returns with a more
in-depth tour of a few European countries well-known for their
fantastic wine and cheese. Each class in this series will focus on
a different country (France, Italy and Spain, exploring each region’s
table-side breads, charcuterie, and of course, its wine and cheese.)
Being avid gastronomes, La Bottega Nicastro brings nothing less
than a cornucopia of delicacies, all of which can be found at their
ByWard Market location, allowing you to recreate your own
regional-themed wine and cheese party.
*If purchasing the series, all three classes must be booked at the same time, and attended. |
Tuesday, September 14 | 6:00 – 8:00 PM
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FISH TWO WAYS | $50
Inspired by the aromatic cuisine of the Sephardic Jews from the
Mediterranean and Arab countries, Chef Aliza Hutman, of Octogon
Catering and Meals to Go, prepares a menu that begins with fish
served two ways: Baked Phyllo filled with Spiced Fish, Raisins and
Pine Nuts; and Pescado Cocho (Fish in Red Sauce). For dessert,
she serves Sweet Almond “Cigars”. |
Saturday, September 18 | 10:30 AM – 12:30 PM
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MAKING THE MOST OF FALL
SERIES OF THREE CLASSES* | $130
EACH CLASS | $50
APPLE
The series begins with apple madness as these local gems are
now at their peak of flavour and healthfulness. A variety of apples
are used, each variety demonstrating its best features as Chef
Wood prepares Apple Crêpes with Hard Cider, Butter Sauce; Apple,
Cabbage and Smoked Ham Soup; and Butterscotch, Apple, Sour
Cream Cake. |
Tuesday, September 21 | 6:00 – 8:00 PM
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WRAP AND ROLL | $50
In this class, Chef Caroline Ishii, of ZenKitchen, shows how fun
and easy it is to wrap and roll a variety of dishes that are beautiful,
flavourful and healthful. Sample Spicy Thai Wraps; Asian
Dumplings; Japanese Maki Sushi Rolls; and Phyllo Purses with
Spiced Apples. In keeping with Chef Ishii’s philosophy, the entire
menu is made with whole foods, and is vegan, using as much
local and seasonal produce as possible. |
Tuesday, September 28 | 6:00 – 8:00 PM
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LA BOTTEGA: EUROPEAN WINE AND CHEESE TOUR - ITALY
SERIES OF THREE CLASSES* | $130
EACH CLASS | $50
By popular demand, La Bottega Nicastro returns with a more
in-depth tour of a few European countries well-known for their
fantastic wine and cheese. Each class in this series will focus on
a different country (France, Italy and Spain, exploring each region’s
table-side breads, charcuterie, and of course, its wine and cheese.)
Being avid gastronomes, La Bottega Nicastro brings nothing less
than a cornucopia of delicacies, all of which can be found at their
ByWard Market location, allowing you to recreate your own
regional-themed wine and cheese party.
*If purchasing the series, all three classes must be booked at the same time, and attended. |
October
Saturday, October 2 | 10:30 AM – 12:30 PM
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MAKING THE MOST OF FALL
SERIES OF THREE CLASSES* | $130
EACH CLASS | $50
TURKEY
The series continues with a turkey primer in which Chef Wood
not only demonstrates a variety of recipes but also discusses
heritage breeds and what to look for when buying a turkey. He
prepares Jumbo Cajun Turkey Wings with Bourbon Barbecue
Sauce; Roasted Turkey Thighs Stuffed with Onion and Sage; and
Oven-roasted Fingerling Potatoes with Perfect Roasted Apple
Turkey Gravy. |
Tuesday, October 5 | 6:00 – 8:30 PM
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BASIC KNIFE SKILLS | $120 (hands-on class)
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. |
Tuesday, October 12 | 6:00 – 8:00 PM
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FALL FLAVOURS | $60
Robin Bowen is a talented Alberta chef who has made Ottawa
his home and diners are sitting up and taking notice. Enjoy
an inspired fall menu of Baked Cauliflower Soup with Truffle
accompanied by Chive Crackers; Pheasant Coq au Vin; and
Roasted Heirloom Carrots with Organic Honey and Dill. |
Tuesday, October 19 | 6:00 – 8:30 PM
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SAUSAGE AND CHARCUTERIE | $85
Chef Laura Clarke-Giberson is in town from Amherstburg, where
she co-owns Caldwell’s Grant, and she has made it her mission
to teach Ottawa residents how to make homemade sausages and
charcuterie before she returns home. Participants will learn to
make Pork Rillettes; Country Pâté; Shrimp Terrine; and Duck
Sausage as well as an accompanying chutney. For dessert, she
whips up a Caramelized Banana Mousse Terrine. One lucky guest
will go home with a gift basket incorporating some of Chef
Laura’s favourite condiments and treats.
• Chef Profile Class |
Tuesday, October 26 | 6:00 – 8:00 PM
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LA BOTTEGA: EUROPEAN WINE AND CHEESE TOUR - Spain
SERIES OF THREE CLASSES* | $130
EACH CLASS | $50
By popular demand, La Bottega Nicastro returns with a more
in-depth tour of a few European countries well-known for their
fantastic wine and cheese. Each class in this series will focus on
a different country (France, Italy and Spain, exploring each region’s
table-side breads, charcuterie, and of course, its wine and cheese.)
Being avid gastronomes, La Bottega Nicastro brings nothing less
than a cornucopia of delicacies, all of which can be found at their
ByWard Market location, allowing you to recreate your own
regional-themed wine and cheese party.
*If purchasing the series, all three classes must be booked at the same time, and attended. |
Saturday, October 30 | 10:30 AM – 12:30 PM
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MAKING THE MOST OF FALL
SERIES OF THREE CLASSES* | $130
EACH CLASS | $50
SQUASH
Our series ends with a look at squash. Phil presents some new
recipes to intrigue squash lovers and to convert squash critics:
Butternut Squash and Pasta Soup; Beef baked in Acorn Squash;
Spaghetti Squash Parmesan; and Sweet Mama Squash Cake.
*If purchasing the series, all three classes must be booked at the same time, and attended. |
November
Tuesday, November 2 | 6:00 – 8:00 PM
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EVENING IN MEXICO | $50
In celebration of Day of the Dead, Chef Phil Wood, of Food
by Phil, presents a Mexican feast including Pan de Muertos (an
orange, anise-seed bread); Chicken Mole; and Candied Pumpkin.
Participants will learn about this important Mexican holiday
and the traditional foods eaten on November 2 in Mexico. |
Tuesday, November 9 | 6:00 – 8:30 PM
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FROM ORDINARY TO EXTRAORDINARY | $85
Join award-winning cookbook author and renowned hostess,
Margaret Dickenson, as she shares recipes from her second
cookbook, Margaret’s Table - Easy Cooking & Inspiring Entertaining.
Flair, short cuts, tricks and tips are all part of the evening along
with: Wasabi and Smoked Salmon Potato Cups; Deluxe Bocconcini
Salad; Coconut Cream and Kaffir Lime Shrimp; and Prunes in
Port with Chestnut Mousse. |
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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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