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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 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.
november
Wednesday, November 4 | 6:30 - 8:30 pm |
HANDS-ON ASIAN (hands-on class)
| $75
Entertain with a great new menu that includes some exotic and exciting new
flavours. Easy and delicious, they won’t know what hit them! Join Chef
Brenda Kwong Hing and grill Lemongrass Pork Tenderloin on skewers,
Sesame-crusted Salmon Fillet with Citrus Miso Sauce over Black Rice with
Green Onions and Butternut Squash, and a delicious Blueberry Basil Tart. |
Saturday, November 14 | 10:30 am - 12:30 pm |
SAVOURY BAKES FOR THE HOLIDAYS |
$50
Chef Megan Malowany showcases holiday flavours by making delicious savoury
bakes that celebrate the season. Your menu includes: Cheese Puffs, Wild
Mushroom Galette, Onion Tart, and classic Quiche Lorraine. |
Monday, November 16 | 1:00 - 3:00 pm |
AN APPLE A DAY: EASY WAYS TO EAT
FOR ENERGY | $50
Want to feel good all day long? It’s so easy eating green. Chris Trussell
and Lesley Stoyan from The Daily Apple will show you how to eat
deliciously and nutritiously with this healthy menu: Easy Miso-Hungry Soup,
Daily Apple’s BLT, The One Pot Wonder Dinner, and Blueberry Crunch
Sundaes. |
Wednesday, November 18 | 6:30 - 8:30 pm |
INDIAN RESTAURANT FOOD WITH
ATTITUDE | $50
Cookbook authors Smita and Sanjeev Chandra explore the beguiling flavours of
modern Indian restaurant cuisine, which pair traditional recipes with local
seasonal ingredients in unusual dishes. Enjoy Iced Chai Tea with Lemon and
Ginger, Keema Tartlets (mini tart shells filled with spicy ground lamb and
feta cheese), Tomato-pickle Roasted Salmon over Cremini Mushroom Rice Pilaf
with Oven Roasted Pumpkin Raita, and a dessert of Yogurt Maple Crème
Caramel. |
Wednesday, November 25 | 6:00 - 9:00 pm |
ELEGANT HOLIDAY COCKTAIL
ENTERTAINING* | $85
Featured Chef Christopher Woods, of Christopher’s Gourmet Catering,
will show you how to prepare an elegant holiday cocktail party spread: Asian
Lobster and Shrimp Pot Stickers served in a dim sum spoon with Coconut Lemon
Reduction, Stilton, Baby Leek and Cranberry Puff Pastry Tarts, Lemon Ginger
Shrimp Rolls on bamboo skewers with a Sweet Thai Dipping Sauce, Green
Seedless Grapes rolled in Gorgonzola Cheese and Toasted Candied Pecans, and
Five Spice-seared Duck Breast with Balsamic-glazed Figs on Crostini.
• Chef Profile Class |
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January
Wednesday, January 6 | 6:30 - 8:30 pm |
STAR CHEF’S WINTER MENU | $60
Looking for a winter menu that’s sure to wow your family and friends? Well,
look no further. Stephen Perrin, executive chef and owner of Terra
Restaurant has the secrets to some sensational dishes that will make you a
star in your home kitchen. Tonight’s menu includes Classic Clam Soup; Pecan
and Honey Mustard crusted Lamb Rack; and an Apple Spice Cake for dessert. |
Monday, January 11 | 6:30 - 8:30 pm |
PUB FARE UPDATED| $50
Pub fare is changing with the times. Join us for a comforting, updated pub
menu that blends traditional favourites with new flavours. Join Andy
McKinney, executive chef of Whisk Management Catering and chef at
Whistler’s Restaurant, and enjoy Feta Bruschetta; Asiago and Artichoke
Dip with Pita Bread; Escargot-stuffed Mushroom Caps; and Garlic Shrimp with
Crostini. |
Wednesday, January 13 | 6:00 - 9:00 pm |
COMPLETE WINTER ENTERTAINING* | $85
Tonight, Jaimie Delson, chef and owner of JDelson complete catering,
will guide you through simple and practical yet stylish entertaining
solutions that feature these inspirational cold weather recipes: Chick Pea
and Fresh Thyme Soup with Pesto Purée and a Tuxedo Sesame Seed Flatbread
Spear; Baby Corn, Roasted Red Pepper, Black Bean and Snow Pea Salad with a
Mango and Citrus Vinaigrette; Zinfandel-braised Beef Short Ribs with
Caramelized Onions and Pickled Red Radish; Sweet Potato Mash with Scallions;
Steamed Broccolini with Caramelized Garlic and Roasted Candied Beets; and
Flourless Chocolate Oblivion Cake with a Dulce de Leche Sauce and Fresh
Berries. |
Saturday, January 16 | 10:30 am - 12:30 pm |
ENTERTAINING SERIES: BRUNCH | $50
In this class, you’ll learn to make a selection of satisfying winter brunch
dishes. Chef Donna Miller will guide you through these classics and updated
recipes: Frittata with Potatoes and Herbs; Honey-glazed Ham with Pineapple
and Cherries; Sausages with White Wine; Mixed Cheese Platter; Spinach Salad
with Fruit and Nuts; and Yogurt Dip with Fresh Fruit Kabobs.
Other classes in this series:
FEBRUARY 27 THE COCKTAIL PARTY
MARCH 27 THE DINNER PARTY |
Wednesday, January 20 | 6:30 - 8:30 pm |
HANDS-ON SUSHI (hands-on class) | $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 27 | 6:00 - 8:30 pm |
NEW YEAR’S RESOLUTIONS:
DELICIOUS AND ENJOYABLE MEALS | $50
Think you might have indulged a little too much over the holidays? No sweat.
Chris Trussell and Lesley Stoyan from The Daily Apple prepare these
tasty and nutritious recipes to get you back on track. Tonight’s menu
features: Cabbage Soup, The “Big” Chopped Salad; Lean and Green Noodle
Bowls; and Yogurt Crunch Sundaes. |
Saturday, January 30 | 10:30 am - 12:30 pm |
KITCHEN BASICS SERIES: ROASTING | $60
Join Paula Bambrick and learn to achieve nicely browned meat, moist and
tender inside with lots of flavour. Your menu features Roasted Chicken with
Lemon and Herbs; Smokey Beef Tenderloin with Horseradish Cream; Roasted Root
Vegetables with Rosemary Gremolata; Slow Roasted Ribs with Balsamic Glaze;
and Roasted Pears in Port Sauce with Vanilla Ice Cream.
Other classes in this series:
FEBRUARY 13 BRAISING
MARCH 13 THE SAUTÉ |
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February
Wednesday, February 3 | 6:30 - 8:30 pm |
FOOTBALL GAME DAY MENU| $50
Game day is the perfect occasion to indulge your appetite. This year,
instead of relying on ready-made treats, take the lead and prepare your own
– you’re sure to beat the competition. Led by the dynamic Megan Malowany,
you will learn to make Oven-baked Chipotle Bourbon-spiked Ribs;
Cumin-roasted Potato Wedges with Chili-Lime Mayonnaise; Creamy Fennel and
Carrot Slaw; and Chocolate-Pecan Brownies with White Chocolate Icing. |
Monday, February 8 | 6:30 - 8:30 pm |
COMFORT FOOD FOR A HEALTHY
GENERATION* | $85
Join the chefs of Dining In Chez Vous for a culinary trip back to
your childhood days with classic dishes modified for today’s healthier
lifestyles. Enjoy a hearty bowl of Fish Chowder with Sweet Potato Biscuits;
Low Fat Macaroni and Cheese; Caramelized Onion and Roasted Red Pepper
Meatloaf served with a Celery Root and Potato Mash; and Green Bean
Casserole. For dessert, Low Fat Chocolate Mousse. |
Wednesday, February 10 | 6:30 - 8:30 pm |
LOVERS’ DELIGHT | $50
Chef Christine Grimes is here to teach you how to make this romantic dinner,
simple enough for the home cook, and sure to make an impact on your
significant other: Warm Pancetta and Roasted Asparagus Salad; Wild Rice
Pancakes with Salmon and Caramelized Shallot Wine Syrup; and Coffee Cream
Trifle. |
Saturday, February 13 | 10:30 am - 12:30 pm |
KITCHEN BASICS: BRAISING | $60
Learn proper braising techniques and how to produce hearty, tender and
melt-in-your-mouth textures of meat and vegetables. This morning, Chef Jane
Burgess prepares Braised Lamb Shanks in a Red Wine, Root Vegetable Sauce
with Creamy Garlic-Rosemary Potatoes; Fresh Baby Greens Salad with a classic
French Vinaigrette; Baked Olive Caprese Toasts; Dark Chocolate Cake and
Whipped Cream for dessert.
Other classes in this series:
JANUARY 30 ROASTING
MARCH 13 THE SAUTÉ |
Wednesday, February 17 | 6:30 - 8:30 pm |
BISTRO FAVOURITES |
$60
Spend the evening with Roberto Fracchioni, executive chef of the
Millcroft Inn & Spa and enjoy his favourite bistro dishes, including
Confit of Root Vegetable Salad; Oven-braised Pork Ribs with Bourbon Barbecue
Sauce; Roasted Capon Supreme filled with Winter Vegetables; and Braised Lamb
Sirloin. Tonight’s menu can be prepared ahead of time, and waiting until you
and your guests are ready to eat. |
Monday, February 22 | 6:00 - 9:00 pm |
ISLAND DREAMING | $85
Sit back, relax, and enjoy an island-inspired menu prepared by Chef Veronica
Mal. This evening, you’ll take a Caribbean culinary journey featuring
Three-Pepper Shrimp Bruschetta; Chicken and Mango Salad Rolls with Sweet
Chili Sauce; Seared Scallops with Pigeon Peas in a Coconut Broth; and
Jerk-spiced Pork Chops with Braised Red Cabbage and Sherry Vinegar. |
Wednesday, February 24 | 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. |
Saturday, February 27 | 10:30 am - 12:30 pm |
ENTERTAINING SERIES: THE
COCKTAIL PARTY | $50
Chef Paula Bambrick will arm you with a selection of trendy and fancy
nibbles that can be prepared earlier, keeping you out of the kitchen and
spending more time with your guests. Today’s menu features Smoked Cheddar
Madeleines; Warm Crab Dip; Oriental Chicken Cigars with Dipping Sauce;
Marinated Mixed Olives; Crispy Ginger Spare Ribs; Endives stuffed with
Roasted Beets and Gorgonzola; and Pesto Palmiers.
Other classes in this series:
JANUARY 16 BRUNCH
MARCH 27 THE DINNER PARTY |
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March
Monday, March 1 | 6:30 - 9:30 pm |
MOROCCAN ADVENTURE | $85
Moroccan cuisine is well known for its variety and complex flavours. Chef
Bouchra Sidali, from The Sultan’s Tent, uses the best of aromatic
spices, dried fruit, nuts and a large variety of vegetables to create this
authentic menu: Cigares; Chicken Tagine with Lemon Confit and Olives;
Preserved Lemons; Orange Salad; and Mint Tea. |
Wednesday, March 3 | 6:30 - 8:30 pm |
ST. PATRICK’S DAY WITH A TWIST | $50
Enjoy this simple and hearty St. Patrick’s Day menu. Tonight, Chef Emily
Richards presents her own creative take on Irish cooking. On the menu: Caldo
Verde; Risotto with Greens; Asian Chicken Wraps; and a Green Tea dessert. |
Wednesday, March 10 | 6:00 - 8:30 pm |
PREMIUM KNIFE SKILLS (hands-on
class) | $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 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: Butterflied Coconut Tempura
Shrimp with a Julienne Jicama-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 from the
Classic Series a Santoku knife, paring knife, serrated utility knife, and a
Hemlock knife block (retail value $400) from Wüsthof-Trident. Other
required utensils courtesy of iQ living (www.iQliving.com). Participants
will be asked to sign a safety waiver and wear close-toed shoes. |
Saturday, March 13 | 10:30 am -12:30 pm |
KITCHEN BASICS: THE SAUTÉ | $50
Especially with the health conscious, sautéing has become a popular cooking
technique. This morning, Chef Brenda Kwong Hing will show you how to
properly brown meat, vegetables and fruit while preserving texture, moisture
and flavour with this outstanding menu: Sautéed Scallops over Fennel Purée;
Sautéed Chicken Paillards with Green Peppercorn Sauce; Sautéed Mixed
Vegetables; and Sautéed Pears with Caramel Sauce.
Other classes in this series:
JANUARY 30 ROASTING
FEBRUARY 13 BRAISING |
Wednesday, March 17 | 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 |
Wednesday, March 24 | 6:30 - 8:30 pm |
PIEMONTE REGIONAL ITALIAN MENU | $50
Spend this 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. |
Saturday, March 27 | 10:30 am - 12:30 pm |
ENTERTAINING SERIES: THE DINNER
PARTY | $60
Learn the art of preparing and presenting an impressive and delicious
multi-course meal with Chef Brenda Kwong Hing. Today’s class will include
hints on how to keep it simple, with lots of make-ahead ideas and tips to
make it easy for you. Join Chef Brenda and enjoy Duck and Fig Salad; Roasted
Black Cod with Fennel and Orange; Israeli Couscous with Peppers, Olives and
Broccoli Rabe; and Lemon Custard Cakes with Blueberry Compôte.
Other classes in this series:
JANUARY 16 BRUNCH
FEBRUARY 27 THE COCKTAIL PARTY |
Monday, March 29 | 6:30 - 8:30 pm |
HANDS-ON PASTA WORKSHOP
(hands-on class) | $75
Roll up your sleeves and learn to make your own pasta with Chef Paola
Moscato. This evening, you’ll prepare a simple dough and turn it into Meat
and Cheese-stuffed Ravioli in Tomato Sauce; Fettuccini; Ricotta and
Potato-stuffed Gnocchi with Pesto Sauce; and Sweet Stuffed Ravioli with
Chocolate. |
Wednesday, March 31 | 6:00 - 9:00 pm |
A TASTE OF PORTUGAL* | $85
Indulge yourselves and take a cook’s tour of Portugal led by Chef Jim
Comishen. Tonight’s simple yet exotic menu starts with classic Portuguese
Pork and Mussels followed by a steaming bowl of Caldo Verde (Cabbage and
Potato Soup). Then, savour Portuguese-style Paella, loaded with Chorizo and
Fresh Seafood. |
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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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