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LCBO The Roundhouse Centre | 3165
Howard Avenue, Windsor, Ontario
N8X 3Y9 | (519) 972-1772
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
Tuesday, March 2 | 7:00 – 9:00 pm |
SPICE IT UP! | $50
Learn how to add a burst of flavour to your foods as Chef Vanessa Parent, of
Foïa Restaurant, demonstrates how to use warming spices to heat up
your winter dishes. Sample an exquisite menu, which includes: Spicy Mango
Ginger Soup; Curried Kale Salad; Cannelloni with Tomato-Ginger Marinara; and
Spiced Dark Chocolate Cake with Fudgy Frosting. |
Tuesday, March 9 | 7:00 - 9:00 pm |
A TRIP SOUTH OF THE BORDER | $50
Chef Anna Maria Lopez takes you south to the wonderful country of Mexico,
where she will introduce you to the simple, yet exotic world of Mexican
cuisine. Start with Pico De Gallo (fresh salsa of coarsely chopped chili
peppers, coriander, onions and tomatoes); Tex-Mex Fish Tacos; Enchiladas
Verde; and Strawberry Margarita Pie. |
Tuesday, March 16 | 7:00 – 9:00 pm |
STOCKS AND SOUPS | $50
One of the most important components of a great soup or bisque is the base,
often referred to as stock. Chef Henry Furtado will teach you how to make
flavourful, fresh stocks and turn them into some fabulous, hearty soups.
Sample Minestrone; Shrimp Bisque; Chef Henry’s signature The Best Creamless
Broccoli and Cheddar Soup; and Dessert Soup. |
Tuesday, March 23 | 7:00 – 9:00 pm |
AWESOME APPETIZERS | $50
Executive chef Michael Barlozarri, of Mezzo, shows you how to explore
new ways to present appetizers. Learn to make appetizers that are delicious
and impressive: Sundried Tomato Crostini with Bocconcini Cheese,
Champagne-syrup and Caramelized Onions; Smoked Salmon Crostini topped with
Baby Arugula, White Balsamic-syrup, Candied Red Onions; and Roasted Red
Pepper, Artichoke, Goat Cheese Spring Rolls served with Smoked Chipotle
Aioli and Balsamic Reduction. |
Tuesday, March 30 | 7:00 – 9:00 pm |
IN THE CAJUN KITCHEN | $50
Cajun cooking is very near and dear to Chef Laura Clarke- Giberson’s heart.
Join tonight’s festivities and share in some of her treasured recipes and
methods of cooking Cajun. Savour Cream of Shrimp Soup; Sausage Gumbo;
Beignettes with Praline Sauce; and much more. |
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April
Thursday, April 15 | 7:00 – 9:00 pm |
SPRING CELEBRATIONS | $50
Spring is here and with it comes the inspiration you need to treat your
guests to new tastes. Chef Ahron Goldman, of The Manchester,
Windsor’s recently-opened “Gastro pub”, will demonstrate a menu of delicious
pub foods. Experience Scotch Eggs with Dijonaisse Mustard; learn the secrets
to making the best Brisket served with Cheddar Mash and Caramelized Onions;
Steak and Mushroom Pie; and Sticky Toffee Pudding. |
Thursday, April 22 | 7:00 - 9:00 pm |
FRESH FROM THE SEASONAL KITCHEN | $50
Chef Jennifer Hillis, of Buda Restaurant, presents a menu that
captures the essence of fresh spring ingredients. Savour Vegetable Spring
Rolls with a Mango-Pineapple-Vodka sauce; Thai Green Papaya Salad; Grilled
Coconut Chicken with Caramelized Soy-Tomato Potatoes and Cumin-spiced
Carrots; and Star Anise Mascarpone Cream with Chocolate-dipped Almond
Cookies. |
Tuesday, April 27 | 7:00 – 9:00 pm |
NEW CHINESE CUISINE | $50
Based on her latest travels to the Orient, Featured Chef Suzy Cui has
designed a menu filled with delicious and healthful food choices with an
authentic Oriental flair. Experience a Turkey Broth-based Vegetable Soup;
Buddha’s Delight (Stir-fried Mushroom and Bean Curd); Mongolian Sticky Ribs;
and Steamed Thai Jasmine Rice. Register for this class where one lucky
registrant will go home with a gourmet basket containing stir-fry sauce and
wonderful bean curd ingredients you’ll need to replicate some of the recipes
in your kitchen.
• Chef Profile Class |
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may
Thursday, May 6 | 7:00 – 9:00 pm |
COOKING WITH WINE FOR MOTHER’S
DAY | $60
Chef Chuck Koury, of Season’s Bistro, knows that fine wine adds a sumptuous
character to the preparation of fine foods. Learn how to wine and dine your
Mom in culinary-style and share in some of Chef Chuck’s favourite recipes:
Jumbo Shrimp Popper with Gazela Wine; Seared Beef Medallion with Saffron
Risotto and Shiraz-poached Egg; Poached Halibut in Zinfandel with Baby
Spinach and Potato Cake with a Herbed Cream; and Chocolate Crêpes with
Strawberries flambéed with Berry Icewine. |
Thursday, May 13 | 7:00 - 9:00 pm |
WEEKEND ENTERTAINING | $50
Learn how to savour every minute of your weekends with a little advance
planning. Chef Laura Clarke-Giberson, of Caldwell’s Grant in Amherstburg,
will provide some helpful tips and show you how to prepare wonderful
make-ahead foods such as Sweet Pea Salad with Chili Lime Shrimp; Brown Ale
and Maple-glazed Chicken Wings; Turkish Lamb Burgers in Pita; Bucket of
Clams with Lemongrass Butter; and Fresh Berry Pavlova. |
Thursday, May 20 | 7:00 – 9:00 pm |
FROM THE STEAK AND STIR-FRY
GRILL | $50
Executive chef Paul Chanko, of Junk Steak & Stir Fry Lounge, will introduce
you to cuisine that’s fun and flavourful. Sample Vietnamese Shrimp Rolls;
Grilled Junk Chicken on Asian Broth; Grilled Filet of Beef with Chimichurri
Sauce; and Mango Purée. Register for this class where two lucky registrants
will have the opportunity to go home with a $30 gift certificate towards a
purchase at the restaurant. |
Thursday, May 27 | 7:00 – 9:00 pm |
FATHER’S DAY CELEBRATION | $60
Pay tribute to that special man in your life and experience a burst of
spring-inspired flavouring as Executive chef Wade Fitzgerald, of Garlic’s
of London, demonstrates this specially-designed menu: Organic Asparagus
Bisque with Candied Peanuts and Ginger Foam; Pan-fried Ontario Rainbow Trout
with local Wild Garlic; Atlantic Lobster Agnolotti served with Sweet Yellow
Onion Chutney; and Rhubarb Iced Tea with Strawberry Shortcake. |
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june
Thursday, June 3 | 7:00 – 9:00 pm |
REMARKABLE SANDWICHES | $50
Fabulous sandwiches are not just for lunches and snacks. Chef Henry Furtado
will demonstrate a menu full of upscale sandwich creations perfect for those
early summer entertaining events or light nutritious meals when it’s too hot
to cook. Featuring gourmet buns and breads provided by Remark Farms,
sample a Fresh Herb and Bread Salad; Lobster Panini with Mango Salsa;
Chicken Carbonara Cibatta; Grilled Vegetable Club; Philly Cheese Steak; and
Caramel Bread Pudding for dessert. |
Thursday, June 10 | 7:00 - 9:00 pm |
GLUTEN-FREE CULINARY DELIGHTS | $50
Gluten-free need not be flavour-free. Learn to dine in style and enjoy a
fabulous array of gluten-free foods as AnnaMaria Lopez, owner of Apron on
the Run Personal Chef Services, inspired by her Italian roots, prepares
gluten-free Sicilian dishes: Panelle, (Chickpea Fritters); Seafood Soup;
Quinoa Salad; and Lemon Ricotta dessert to finish. |
Thursday, June 17 | 7:00 – 9:00 pm |
THE MAGIC OF FRESH HERBS | $60
Learn to charm your friends and family with the fresh bounty of herbs as
Chef Laura Clarke Giberson, of Caldwell’s Grant, shows you how to use
herbs and get the most out of them in your cooking. Broaden your culinary
horizons with this delicious fresh menu: Black Walnut Pesto; Shrimp and
Whitefish Ceviche; Rainbow Trout with Sage and Wild Mushrooms; Bacon and
Herb Tenderloin Roast Beef; and Lemon Grass and Lavender Semi Freddo. |
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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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