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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.
February
Tuesday, February 23 | 6:00 – 8:00 pm |
LA BOQUERIA | $50
As owner of Navarra Restaurant, Chef Rene Rodriguez travels to Spain
often and always stops at Barcelona’s La Boqueria market (one of the
world’s largest and finest) for inspiration and a good coffee. This
evening’s menu presents the best of La Boqueria: Confit of Roasted
Pig Cheek on Butternut Purée and Manchego Cheese; Catalan Stew flecked with
Chorizo, Canellini Beans and Salt Cod; and Nutella-infused Crema Catalana
with Vanilla, Saffron and Sherry-marinated Capers. |
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March
Tuesday, March 2 | 6:00 – 8:00 pm |
SECRETS OF TUSCANY | $50
Tuscany is a seductive region that woos all visitors. Featured Chef Chris
Commandant is intrigued by Tuscany and its distinctive food traditions. In
this class, Chris focuses on the cuisine of the region to produce three
sublime courses: Chicken and Vegetable Fritto; Smoked Heirloom Tomato and
Basil Bocconcini Bruschetta; and Fettucine with Classic Winter Hare Sauce.
One lucky participant will receive a $50 gift certificate to Moji Italian
Bistro to further explore Chris’ culinary inspirations.
• Chef Profile Class |
Tuesday, March 9 | 6:00 – 8:00 pm |
ELEGANT EGGPLANT | $50
Eggplant provides a meaty richness that is perfect for mid-winter menues.
Chef Aliza Hutman, of Octogon Catering, demonstrates how to coax the best
out of this versatile ingredient with dishes such as: Sliced Eggplant with
Tahini, Yogurt and Honey; Classic Mediterranean Dip; Roasted Eggplant with
Pine Nuts and Blue Cheese; Meat-stuffed Eggplant served over Tomatoes
Concassé; and Moroccan Pancakes with Candied Baby Eggplant. |
Tuesday, March 16 | 6:00 – 8:00 pm |
EAST INDIA COMPANY| $50
Nitin Mehra, of the East India Company, presents an extensive
sampling of Indian favourites. Among them: Chili Pakora with Mint Chutney;
Yogurt Chicken Curry with Caramelized Onions; Mustard and Curry Leaf Yogurt;
Fresh and Dried Fruit Pilaf; and traditional Carrot Fudge. Discover the
complexity of this millennia-old cuisine. |
Tuesday, March 23 | 6:00 – 8:30 pm |
Basic Knife Skills (Hands-On) | $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. |
Tuesday, March 30 | 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. The tradition continues this
evening as Jeff prepares Seared Large Dry Digby Sea Scallops on Sweet Potato
Mash served with Chili-scented Honey. He follows with Pesto Vegetable and
Atlantic Salmon Strudel and ends with Apple-Blueberry Crumble. |
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April
Tuesday, April 6 | 6:00 – 8:30 pm |
BASIC KNIFE SKILLS (Hands-On) | $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. |
Tuesday, April 13 | 6:00 – 8:00 pm |
IT’S A DATE | $50
Travel to Morocco to discover the versatility of dates for both savoury and
sweet preparations. Aliza Hutman, of Octogon Catering, begins with Orange
and Date salad. She continues with an aromatic Tagine of Lamb featuring
dates and mint before ending with Kataifi Pastry with Rosewater Malabi Cream
and Date Syrup. |
Tuesday, April 20 | 6:00 – 8:00 pm |
SMALL GAME BIRDS | $50
In this class, participants will learn the skills needed to prepare small
game birds. Featured Chef Phil Wood, of Food by Phil, demonstrates
how to prepare a classical Duck à l’Orange. He continues with a modern
Cornish Game Hen stuffed with Quinoa, Caramelized Shallots and Dried
Cranberries as well as Soy-marinated Roasted Quails.
• Chef Profile Class |
Tuesday, April 27 | 6:00 – 8:00 pm |
HOT AND COLD | $50
Chef Ahmad Lutfi, of the Danish Embassy, will demonstrate seasonal
soups to turn to as the weather warms. As he shares secrets behind preparing
a successful soup, he proffers a velvety Smoked Tomato Soup with Caraway and
Anise Infusion; a satisfying Roasted Corn Chowder with Chipotle Coulis; a
Chilled Melon Soup with Thai Basil and Mint; and a hearty Salmon and Dill
Potage. |
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MAY
Tuesday, May 4 | 6:00 – 8:30 pm |
ADVANCED KNIFE SKILLS (Hands-On) | $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. |
Tuesday, May 11 | 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 Oysters with Champagne
Sabayon; Roasted Beef Tenderloin with Port and Stilton Sauces; and
Lemon-Cappuccino Soufflé. |
Tuesday, May 18 | 6:00 – 8:00 pm |
SPRING ROLLS, SPRING LAMB,
SPRING PAN | $50
This evening’s menu entails all things spring as Featured Chef Phil Wood, of
Food by Phil, serves up a Mixed Mushroom Spring Roll with Dipping
Sauce; Leg of Spring Lamb Stuffed with Garlic and Hazelnuts; and spring-form
baked Sponge Cake filled with Mascarpone Mousse and Berries.
• Chef Profile Class |
Tuesday, May 25 | 6:00 – 8:00 pm |
SWEET AND SPICY | $50
Tonight, the kitchen will be tantalizingly aromatic as Teri Gentes
presents the sweet and spicy flavours of Thailand: Mango Salad
with Toasted Cashews; Green Curry Thai Shrimp served with
Kaffir-scented Jasmine Rice; Garlic and Sesame Sautéed Greens;
Coconut-kissed Pineapple with Pecan Nut Crème; and Lemongrass
Ginger-infused Tisane. |
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JUNE
Tuesday, June 1 | 6:00 – 8:00 pm |
EDGY VEG | $50
Whether you are a vegetarian or simply interested in introducing some
vegetarian meals into your diet, join Chef Caroline Ishii, of ZenKitchen,
for an evening that will open your mind and palate to the exciting world of
vegan, whole foods cuisine using global flavours and local ingredients.
Sample Moroccan Harira Soup; Jewelled Salad with Spiced Almonds and Orange
Blossom Vinaigrette; Shepherd’s Pie; and Chocolate-Ginger Truffles. |
Tuesday, June 8 | 6:00 – 8:00 pm |
LE CAFÉ | $50
Celebrate modern Canadian cuisine by sampling favourites from Le Café’s
Canada-centric menu. Chef Michael Blackie prepares: Digby Sea Scallops with
Tender Baby Spinach, Shiitake Soya Truffle Emulsion and Quail Egg;
Sweetgrass-smoked Duck; and Valrhona Chocolate Soufflé with Crème Anglaise. |
Tuesday, June 15 | 6:00 – 8:30 pm |
FRESH AND LOCAL | $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. |
Tuesday, June 22 | 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. |
Tuesday, June 29 | 6:00 – 8:00 pm |
OH CANADA| $60
Chef Jeff Parlardg, of Lapointe’s Grill, presents a delightful early
summer seafood menu that highlights the red and white of the Canadian flag.
This evening features Canadian Snow Crab and Jalapeño-crusted Alaskan
Halibut; Seared Sea Scallop on Roasted Red Pepper Coulis with Parmesan
Crisp; and a classic Strawberry Shortcake. |
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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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