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LCBO Bayview Village | 2901 Bayview
Avenue, North York, Ontario
M2K 1E6 | 416 222-7658
To register and purchase your tickets
please call the Customer Service Desk
at the desired location or register
in person at the store. 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.
NOVEMBER
Wednesday, November 5 | 6:00 - 9:00 pm |
COMFORT FOODS OF FALL*| $85
Join Stephen Perrin, executive chef and owner of Terra Restaurant, to
learn about the inspiration, creation and execution behind these comforting
dishes: Roast butternut squash and mango soup with a hint of chili and
prawns, Venison with herbed goat cheese crust, and White chocolate mousse
strawberry shortcake. |
Wednesday, November 12 | 6:30 - 8:30 pm |
SOUTHWEST GRAZING | $60
Jeffrey Marshall, executive chef of George Weston Limited, and his
sous chef, Michele Vig, take you on a southwest culinary journey featuring
this fusion menu: Grilled chili steak on potato slices, Sprout salad with
jalapeño dressing, Black pepper wings, Halibut and chard with roasted pepper
sauce, and Cocoa chili palmiers with dulce de leche ice cream. |
Saturday, November 15 | 10:30 am - 12:30 pm |
SERIES 1: HOLIDAY BAKING SERIES
In this exciting series, Featured Chef Paula Bambrick will demonstrate a
huge assortment of holiday delectables for you to sample and replicate at
home. One lucky participant at each class will receive a gift basket filled
with an assortment of sweet and savoury treats, specially prepared by Paula.
PIES AND TARTS | $50
With the holidays fast approaching, pies and tarts would be warmly
appreciated by family and friends throughout the next month. Today, you will
learn and sample an assortment of mini to full size holiday delights: Mini
fudge brownie tarts, Bourbon-scented mixed nut pie, Cheddar crumble apple
pie, and Vanilla crème brûlée tarts.
• Chef Profile Class |
Monday, November 17 | 1:00 - 3:30 pm |
CHEF TECHNIQUES 3:
KNIFE SKILL WORKING WITH FRUIT | $100
Learn the art of beautiful fruit presentation with Bill Lohman, executive
chef and owner of Tastings Catering. He’ll teach you how to properly
core, dice, wedge and thinly slice. Accompanying recipes will include
Pineapple tarte tatin, Rustic apple tart, and Orange soufflé. Included in
the cost of this class is a two-piece gourmet knife set (approximate retail
value $120) from Wüsthof- Trident. You’ll also receive a Canadian
hand-made wooden cutting board courtesy of iQ living
(www.iQliving.com). Participants will be asked to sign a safety waiver and
wear closed-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. |
Wednesday, November 19 | 6:00 - 9:00 pm |
THAI ENTERTAINING MENU* | $85
Thai food has long been one of the most popular and delicious parts of Asian
cuisine. Tonight, Chef Brenda Kwong Hing features her favourite versions of
Thai recipes that can be used as the basis for your next holiday cocktail
party: Lemon shrimp soup, Beef and squid satay, Siamese chicken, Pad Thai,
and Ginger mango crème brûlée. |
Wednesday, November 26 | 6:30 - 8:30 pm |
ITALIAN SEAFOOD HOLIDAY DINNER |
$60
Chef Rossana De Angelis, owner of Sage Wellness Moksha Gourmet, has
put together a fabulous Italian seafood holiday menu that makes the most of
entertaining with a minimum of fuss: White bean soup with anchovy crisps,
Pasta with baby clams, Fried cod with potatoes, Baked shellfish, and Fried
mixed fish with Italian greens. |
Saturday, November 29 | 10:30 am - 12:30 pm (Saturday Morning Class) |
SERIES 2: ENTERTAINING SERIES
In view of the holiday season, this series taught by Sharon Bergey, sous
chef at the Jamie Kennedy Wine Bar, will focus on entertaining dishes
with an emphasis on slow seasonal food, using Ontario products as much as
possible. The classes will include timing meals, deciding quantities,
organization, knife skills, and garnishing.
PRESERVES FROM THE ORCHARD | $50
Today’s special menu is a wonderful opportunity to make substantial and
festive desserts that feature fruit from local farms and gardens. Enjoy this
delicious dessert menu: Roast Braeburn apple with cider sabayon, Brandied
peach and almond torte, and Chocolate and cherry truffles. |
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JANUARY
Wednesday, January 7 | 6:00 - 9:00 pm (Hands-On) |
PERRIN IN THE KITCHEN | $85
Join Chef Stephen Perrin, executive chef and proprietor of
Terra Restaurant, this evening and discover how to make elegant
entertaining at home within your grasp. He’ll prepare Tuna tartare
with wakame seaweed salad and Japanese mountain peaches,
Seared bison tenderloin with a port reduction and rösti potatoes,
and Tiramisù. Tonight, one lucky participant will receive a $200
gift card for Terra Restaurant (beverage alcohol and gratuities
excluded).
• Chef Profile Class |
Wednesday, January 14 | 6:30 - 8:30 pm |
HANDS-ON SUSHI | $75
David Chung, executive chef and owner of Akasaka Restaurant,
will conduct a hands-on class that will teach you the fundamentals
of making classic sushi. Recipes will include favourites such as
Miso soup, Sushi rice, Sushi vinegar, Nigiri, and Maki roll. |
Wednesday, January 21 | 6:30 - 8:30 pm |
HANDS-ON CHINESE NEW YEAR | $75
Join Chef Brenda Kwong Hing for a hands-on celebration
featuring delicious and traditional dishes that encourage long life
and prosperity: Steamed dumplings, Hot and sour soup, Whole
fish cooked with ginger and green onions, and Long-life noodles
with stir fried vegetables. |
Saturday, January 24 | 10:30 am – 12:30 pm |
SPA CUISINE BRUNCH | $60
Join Chefs Robyn Goorevitch and Robert Whyte, from Dining In
Chez Vous, as they chase winter blues away with this low calorie,
yet sumptuous brunch menu: Fat-free sparkling citrus lemonade
with lemonade ice cubes, Homemade granola, yogurt and fruit
parfaits, Egg white crustless quiche with spinach, cherry tomatoes
and Provolone cheese served with oven-baked Yukon gold fries
and a small side salad, and Light lime coffee cake with a fresh
berry coulis. |
Monday, January 26 | 1:00 – 3:00 pm |
HOME BISTRO | $50
Join Chef Megan Malowany this afternoon for this rustic bistro
menu, perfect for a relaxing and comfortable evening at home:
Bitter greens with roasted beets, walnuts and blue cheese, Lamb
shanks with white bean ragoût, and Ginger-apple tarte tatin. |
Wednesday, January 28 | 6:30 - 8:30 pm |
SHRIMP AND SCALLOP FESTIVAL | $60
Join Chef Jim Comishen as he combines shrimp and scallops,
to create an exciting feast: Southwestern baby shrimp and scallop
parfait followed by a hearty and robust bowl of Manhattan-style
shrimp, scallop and bacon chowder, Salmon Wellington stuffed
with shrimp and scallops Newburg. |
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FEBRUARY
Wednesday, February 4 | 6:30 - 8:30 pm |
MUSHROOM FESTIVAL | $60
Join George Brown College culinary instructor and owner of the
The Veg Company, Sara Harrel, for this special evening devoted to
magnificent mushrooms. You’ll begin with warm Phyllo mushroom
bundles, then on to Caramelized onion and wild mushroom soup
with red wine and brandy. Following is a warm garlicky Mushroom
spinach salad with shaved Parmesan and roasted warm garlic
dressing, and a smoky Wild mushroom risotto to round off this
special menu. |
Monday, February 9 | 1:00 – 3:00 pm |
COZY LUNCH FOR FRIENDS | $50
Today you’ll discover hearty dishes that will help you bring a splash
of interest and colour to a cozy lunch for those you love. Chef
Megan Malowany prepares a menu of Spinach, mushroom and
cheese strata, Poached salmon with Pernod aioli, and Croissant
bread pudding with almonds. |
Wednesday, February 11 | 6:00 - 9:00 pm |
A SWEETHEART DINNER | $85
Celebrate the love in your life this Valentine’s Day with a special
romantic menu designed by Chef Paula Bambrick. Tonight’s
delights include Shrimp with spicy remoulade, Beef and wild
mushrooms in phyllo with Port sauce, Roasted asparagus with
lemon-herb butter, Gingered sweet potatoes, and Chocolate-cherry
bread pudding with crème fraîche. |
Wednesday, February 18 | 6:30 - 8:30 pm |
THE VALLE D’AOSTA: ITALY’S NORTHWEST ALPINE REGION | $60
Learn the secrets of regional Northwest Italian cooking with
Jeffrey Marshall, executive chef of George Weston Limited and his
sous chef Michele Vig. Tonight’s outstanding menu starts with
Fonduta (a warm cheese melt with mushrooms and truffle oil),
followed by a Salad of baby arugula using nut oil for the
vinaigrette. Your main course is a typical regional specialty
of Beef carbonade with creamy polenta, and for dessert,
Montebianco, a chestnut purée with cream. You’ll end the evening
in the most traditional way, with Valdostana, seasoned coffee
served in a wooden coffee pot. |
Saturday, February 21 | 10:30 am – 12:30 pm |
COLOURFUL VEGETARIAN BRUNCH | $60
Join Chefs Robyn Goorevitch and Robert Whyte, from Dining In
Chez Vous, for this vegetarian brunch based on colour: Homemade
orange and poppy seed muffins served with orange honeyed
butter, Green asparagus with mushrooms in puff pastry on mixed
greens, Yellow saffron roasted corn risotto, and Black and white
chocolate dipped fruit. |
Monday, February 23 | 1:00 – 3:30 pm (Hands-On) |
PREMIUM KNIFE SKILLS | $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, Chef Bill Lohman,
owner and executive chef of Tastings Catering, will teach you
how to slice, dice, and chop in the safest and most efficient
manner with premium equipment to create an outstanding, top
quality menu: Butterflied coconut-tempura shrimp with a julienne
jacama-carrot slaw, Frisée and fall greens in cucumber cups with
Champagne vinaigrette, Rack of New Zealand lamb with Israeli
couscous and brunoise vegetables, and Individual apple-caramel
tarts. Included in the price of this class, you will receive a Classic
Series Santoku knife, paring knife, serrated utility knife, and 8-slot
Cordura knife roll (retail value $400) from Wüsthof-Trident.
You’ll also receive a Canadian hand-made wooden cutting board
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.
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Wednesday, February 25 | 6:30 - 8:30 pm |
WARM WINTER WONDERS, ORGANIC STYLE | $60
Join Cynthia Beretta of Beretta Organic Farms as she prepares some
of her favourite winter comfort food. The organic meats from
her local farm will leave you in warm winter bliss: Organic beef,
barley and mushroom soup, Oven-roasted prime rib, Garlic
mashed potatoes and fresh green salad. As always, all of Cynthia’s
classes contain an educational organic lifestyle tips and tidbits. |
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MARCH
Wednesday, March 4 | 6:00 - 9:00 pm |
SPIRIT OF THAI COOKING | $85
Learn to cook authentic-tasting Thai food by trusting your
senses rather than simply following recipes. Chef Florence Kwok
will introduce the major ingredients in Thai cooking along with
the concept of balancing the five-flavour groups with this classic
menu: Tilapia with coconut curry, Spicy pork fried noodles,
Ginger chicken, and Coconut bread pudding. |
Monday, March 9 | 1:00 – 3:00 pm |
EASY AND EXOTIC SOUPS AND SIDES | $50
Learn to create easy yet exotic and warming taste sensations that
work, either as side dishes, or as a meal. Fusion chef Sharon
Elston will introduce you to an international menu featuring Sri
Lankan-style tomato soup with tilapia, Thai chicken soup with
coconut milk and ginger, Root vegetable galette, and Coconut-lime
cornmeal muffins with honey-lime glaze. |
Wednesday, March 11 | 6:30 - 8:30 pm |
HAKKA CUISINE | $60
Hakka food is a delicious fusion of two very different cuisines –
Indian and Chinese. Join Smita and Sanjeev Chandra for a taste
of Hakka food and the story behind this fascinating cuisine.
Savour Spring rolls stuffed with ground chicken, herbs and spices,
Sweet corn soup with seared vegetables drizzled with pickled
green chili vinegar, Hakka noodles with chicken, shrimp and
vegetables, and Chili paneer. |
Wednesday, March 18 | 6:30 - 8:30 pm |
LET’S DO FISH | $60
Join Chef Donna Miller and explore a wide range of fish and
seafood types, proper cleaning and storing techniques, and which
flavours work best together. On tonight’s menu: Garlic shrimp,
Fried calamari, Pasta with mussels and clams, Mixed baby green
salad, and Lemon gelato topped with mint. |
Saturday, March 21 | 10:30 am – 12:30 pm |
FRENCH CUISINE BRUNCH | $60
rich cuisine. Join Chefs Robyn Goorevitch and Robert Whyte,
from Dining In Chez Vous, for a fabulous French brunch featuring
Shrimp bouchées, Yukon gold blinis with crème fraîche and
vodka, Smoked salmon and eggs en cocotte with smoked trout
and leeks, and Crêpes Suzettes. |
Monday, March 23 | 1:00 – 3:00 pm |
WARMING SOUP AND SALAD | $50
In this class, join Chef Megan Malowany and learn to cook
fragrant soups and salads that make complete, delicious, and
nutritious warming winter fare. On your menu: Roasted winter
vegetable salad, Cauliflower and cumin soup, Seafood chowder,
and Haricot vert salad. |
Wednesday, March 25 | 6:30 - 8:30 pm |
FAST AND EASY ASIAN WRAPS | $50
In this class, Chef Rachel Thoo, of Spirit of Asia, shares her
culinary expertise in recipes for wrapped Asian delicacies. Join
Chef Rachel for these fast, easy and healthy light dinners, lunches
or appetizers: Sushi rolls, Rice paper spring rolls, Chinese
barbecue duck tortilla rolls, and Chocolate banana spring rolls. |
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*These classes are three
hours in length and 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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