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LCBO Summerhill | 10 Scrivener Square,
Toronto, Ontario
M4W 3Y9 | 416 922-0403
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 2 | 6:30 - 8:30 pm |
FOOD FROM ACROSS THE LATIN WORLD | $60
Celebrate the tastes and textures of the Latin American world with Carlos
Fuenmayor, chef and owner of Sabrosito. Tonight’s vibrant menu
features Peruvian Striped Bass done ceviche-style; Venezuelan Fresh Corn
Pancakes, Fresh Cheese and Red Onions; Spanish Roasted Vegetables and Garlic
Bread; and Mexican Flank Steak marinated in Pasilla, Guajillo, Poblano
Peppers, and served with Yucca and Sweet Tomato Salsa. |
Tuesday, February 9 | 6:00 - 9:00 pm |
ROMANTIC ITALIAN FEAST* | $85
Join Chef Gabriele Paganelli, executive chef of Toronto’s Romagna Mia
Ristorante, for a feast devoted to romantic Italian winter fare. He’ll
lead you in a diverse menu of regional favourites, including relatively
simple dishes. You'll start with Grilled Buffalo Mozzarella wrapped in
original Parma Prosciutto. On to the first course of Piacenza-style Ravioli
filled with Ricotta and Swiss Chard set in a Butter-Sage Sauce topped with
Parmigiano Reggiano flakes. Then enjoy a main course of Beef Scaloppini. For
dessert, experience sumptuous Chocolate Salami. |
Thursday, February 18 | 6:30 - 8:30 pm |
TALK ABOUT CURRY | $50
Enjoy delicious warming curries prepared by cookbook authors Smita and
Sanjeev Chandra and learn about the fascinating history and stories behind
Indian cuisine. Sample Mung Dal Soup with Spinach and Vegetables topped with
Naan Croutons; followed by Tilapia cooked in a Chili-spiked Coconut Tomato
Sauce served with Basmati Rice with a soothing Yogurt Raita on the side; and
Kadhai Paneer – cubes of Indian Cottage Cheese and Sautéed Sweet Peppers and
Onions cooked in a Ginger Tomato Sauce, served with warm Naan Bread. |
Tuesday, February 23 | 6:30 - 8:30 pm |
THAI MAGIC WITH CHEF TIMOTHY
MILES | $60
Explore the unique ingredients, simple techniques and occasionally fiery
recipes of Thai food with Featured Chef Timothy Miles. Chef Miles will
introduce the major ingredients in Thai cooking and the concept of balancing
the cuisine’s five flavour groups with this exciting menu: Whole River Trout
wrapped in Banana Leaves served with Sweet Fish Sauce and Shredded Banana
Blossoms; Black Angus Rump marinated in Kecap Manis and barbecued over
Coconut Husks and Peas; and Chicken brushed with Lemongrass, Black Pepper
and Crushed Garlic. “Som Tum”, the famous Green Papaya Salad and White
Coconut Sticky Rice will accompany the meal. Tonight, one lucky participant
will go home with a culinary surprise, compliments of Chef Miles.
• Chef Profile Class |
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March
Tuesday, March 2 | 6:00 - 9:00 pm |
EARLY SPRING DINNER PARTY* | $85
Tonight’s class will focus on preparing and presenting a sensational early
spring meal along with tips and tricks to make entertaining easy. Tony
Cammalleri, executive sous chef at Pusateri’s Fine Foods, will
delight your taste buds with this seasonally-inspired menu: Mixed Green
Salad with Roasted Beets, Toasted Hazelnuts and Goat Cheese with a Champagne
Vinaigrette; Pan-seared Halibut stuffed with a Blue Crab Panko Crust on
Sautéed Greens and Warm Horseradish Potato Salad; and Apple Berry Crumble
with Chantilly Whipped Cream. |
Tuesday, March 9 | 6:30 - 8:30 pm |
FISH LOVERS UNITE | $60
Join Chef Jonathan McDonough for a menu that highlights the variety,
versatility, and simplicity of seafood. You’ll discover the tricks for
spectacular presentation, including Chef Jono’s “Braided Salmon” with Red
Pepper Rouille; then how to buy and de-bone Black Cod and serve with a
Sesame Seed Crust and Miso Sauce. Finally, learn how to make the ultimate,
and healthy Fish and Chips using Panko-crusted Halibut. |
Tuesday, March 16 | 6:30 - 8:30 pm |
TASTE OF SANTA FE | $50
Warm your soul with the fiery food of the Southwest. Join Chef Verner Hauer,
of Tradewinds Casual Gourmet, for this exciting evening as prepares
his contemporary interpretation of this fascinating, history-filled cuisine:
Light Red Posole Soup with Hominy Corn and Chicken; Salad of Romaine and
Avocado; Pork Loin with a classic mild New Mexico Chili Sauce served over
Soft Cheese Polenta; and Canyon Road Pumpkin Pudding with Toffee Pine Nuts. |
Tuesday, March 23 | 6:30 - 8:30 pm |
HANDS-ON EASTERN INFLUENCE
(Hands-On Class) | $75
Join Chef Brenda Kwong Hing tonight and create this Asianinfluenced exotic
dinner featuring the flavours of lemongrass, fish sauce, and chilies. You’ll
prepare and enjoy Crab Croquettes with Grapefruit Salad in Thai Dressing; Mo
Fo Tofu; Jasmine Rice with Carrot Relish; and Mango and Candied Ginger Crème
Brûlée. |
Tuesday, March 30 | 6:30 - 8:30 pm |
PIEMONTE REGIONAL ITALIAN MENU| $50
Spend the evening with Jeffrey Marshall, executive chef of George Weston
Limited, and his sous chef Michele Vig and enjoy this authentic menu
from Italy’s Piemonte region: Bresaola with Pepper, Lemon and Olive Oil;
Risotto with Northern Mountain Cheeses; Arugula with Pepper, Lemon and Olive
Oil; and Orange and Olive Oil Cake. |
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april
Thursday, April 8 | 6:30 - 8:30 pm |
PAN LATINO TAPAS | $60
Chef Carlos Fuenmayor, executive chef and owner of Sabrosito, adds flair to
traditional street foods from Latin America with this exceptional menu:
Classic Venezuelan Stuffed Cornmeal Bread with Avocado, Chicken, Red Onion
and Cumin; Herb-marinated Sirloin Steak Skewers served with Chayote Relish;
Ecuadorian Hearts of Palm Soup; Peruvian-style Pork and Dried Potato Stew;
and Sweet Peanut Croquettes from Brazil. |
Tuesday, April 13 | 6:30 - 8:30 pm |
ALL THE BEST ENTERTAINING | $65
Tonight’s class will feature Jane Rodmell, owner of All The Best Fine Foods
and expert in food and entertaining. Jane will feature a delicious menu from
her newly released cookbook All The Best Recipes and offer practical tips on
creative presentation and, of course, fabulous food that will guarantee that
your next spring gathering with special friends will be made memorable. |
Tuesday, April 20 | 6:30 - 8:30 pm |
SPRING FLING: FOOD AND FUN WITH
THE “BITE ME” SISTERS | $60
Sisters Julie Albert and Lisa Gnat, co-authors of the popular cookbook Bite
Me, are here to share this fulfilling, user-friendly menu that you’ll be
able to recreate with pride for your own guests: Grilled Polenta topped with
a Mixed Mushroom Sauté; Citrus Halibut with Caramelized Fennel, Olives and
Fresh Oranges; Romano Risotto with Shaved Asparagus and Pecorino Cheese; and
Individual Meringues with Lemon Cream, topped with a Fresh Berry Sauce. |
Tuesday, April 27 | 6:30 - 8:30 pm |
ALL ABOUT RISOTTO | $65
Tony Cammalleri, executive chef at Pusateri’s Fine Foods, is looking forward
to telling you all about risotto and how easy and versatile it is to
prepare. Tonight, savour Mushroom and Fontina Cheese Risotto Cakes; Seafood
Risotto; and Orange and Milk Chocolate Risotto. |
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may
Tuesday, May 4 | 6:00 - 9:00 pm |
SOUTHEAST ASIAN CELEBRATION* |
$85
Get to know Chef Paul Silva and his passion for Southeast Asian cuisine.
Tonight, Chef Silva creates this exotic menu: Grilled Shrimp Salad Roll with
Hoisin Lime Dipping Sauce; Lemongrass Coconut Chicken Soup;
Peppercorn-crusted Pork Tenderloin with Pineapple Raisin Chutney; and
Tropical Fruit and Caramel Parfait. |
Tuesday, May 11 | 6:30 - 8:30 pm |
SWEET AND SAVOURY SPRING TARTS |
$50
Baking expert Paula Bambrick will feature the flavours of spring by making
these delicious sweet and savoury tarts that celebrate the season:
Strawberry-Rhubarb Galettes; Asparagus and Leek Tart; Phyllo Baskets with
Lemon Curd and Fresh Berries; and Double Chocolate Mini Tarts. |
Tuesday, May 18 | 6:00 - 8:30 pm |
PREMIUM KNIFE SKILLS (hands on)
| $225
Knowing how to use knives skillfully is critical yet many cooks have never
mastered proper technique. And, good knives are the basis of a well-equipped
kitchen. In this class, the chefs of Dining In Chez Vous will teach you how
to slice, dice, and chop in the safest and most efficient manner with
premium equipment to create this outstanding, top quality menu: Mixed Green
Salad served with Garlic Herb Bread; Wild Mushroom Risotto; and Maple Bread
Pudding. Included in the price of this class, you will receive a Santoku
knife, paring knife and serrated utility knife from Wüsthof-Trident’s
Classic Series, as well as a Hemlock knife block (retail value $400). Other
required utensils courtesy of iQ living (www.iQliving.com). Participants
will be asked to sign a safety waiver and wear close-toed shoes.
Please note: Ticket price covers attendance to the class only. Registrant
must attend the class to receive the knife set. See store for our
cancellation policy. |
Tuesday, May 25 | 6:30 - 8:30 pm |
SPRING IN ITALY | $60
Join Featured Chef Gabriele Paganelli, from Romagna Mia Osteria Pizzeria,
for these favourite Italian spring recipes: Egg Penne set in a Shrimp and
Spring Vegetable Ragoût; Stewed Quail with Shallots and Spring Potatoes; and
Fresh Ontario Strawberries marinated in Red Wine. Tonight, one lucky
participant will go home with a surprise, compliments of Chef Paganelli.
• Chef Profile Class |
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June
Tuesday, June 1 | 6:30 - 8:30 pm |
TAPAS PARTY | $50
Chef Verner Hauer demonstrates how to prepare and host your own relaxed
tapas-style get-together at home with this authentic menu: Gazpacho
Cordoba-style; Lightly Marinated Calamari Salad; Spanish Vegetable Medley
from Castilla La Mancha; Potatoes with Piquant Tomato Sauce; Garlic Shrimp
with Chickpeas; and Almond-Orange Custard. |
Tuesday, June 8 | 6:30 - 8:30 pm |
FRESH FROM THE FARMER’S MARKET |
$50
Learn how to create delicious and simple gourmet meals with fresh and
seasonal food. Lesley Stoyan and Chris Trussell, the chefs of Daily Apple,
prepare this three course decadent meal using ingredients from their very
own farmer’s market: Crunchy Cabbage Slaw with Creamy Garlic Dressing;
Asparagus, Fingerling Potato and Goat Cheese Pizza; Lemon Spaghettini with
Asparagus, Mushrooms and Garden Chives; and Spring Strawberry Shortcake. |
Tuesday, June 15 | 6:00 - 9:00 pm |
CANADIAN CONTEMPORARY CUISINE
WITH KEVIN MCKENNA* | $85
Join Kevin McKenna, executive chef of Globe Bistro and earth by Globe as he
brings global flavours to food through this fresh, local, and seasonal menu:
Ontario’s Bounty Seasonal Canapés; Chilled Ontario Asparagus Soup with
Sheep’s Milk Yogurt, Citrusinfused Oil and Micro Cress Salad; Bee
Pollen-crusted Duck Breast with Braised Sun Chokes and Saffron-Fennel Purée;
Cabernet Franc Wild Blueberry Gastrique with Sun Choke Chips; and Dark
Chocolate and Espresso Terrine with Smoked Chili Chantilly Cream and Wild
Berry Coulis. |
Tuesday, June 22 | 6:00 - 8:30 pm |
HANDS-ON INDIAN-STYLE MENU
(hands on) | $75
The cuisine of India is diverse, exotic and delicious. Join Chef Brenda
Kwong Hing and create a dinner, rich in spices and flavours, featuring Sweet
Potato Samosa Cups; Chicken Tikka Masala; Roasted Indian-spiced Cauliflower
and Chickpeas; And Cardamom-infused Crème Anglaise over Fresh Fruit. |
Tuesday, June 29 | 6:30 - 8:30 pm |
CLASSIC KOREAN | $60
Explore the unique ingredients and simple techniques of Korean cooking with
Jeffrey Marshall, executive chef of George Weston Limited, and his sous chef
Michele Vig. In tonight’s class you’ll learn to make this authentic menu:
Pan-seared Scallops with Dashi, Chive Oil and Brunoise of Pineapple; Beef
Bulgogi with Chap Chae, Rice Cakes, and Kimchi; and Cold Cinnamon Tea. |
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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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