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LCBO Exmouth Street | 1330 Exmouth
Street, Sarnia, Ontario
N7S 3X9 | (519) 542-6836
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.
JANUARY
Wednesday, January 14 | 7:00 - 9:00 pm |
HEARTY CANADIAN WINTER | $50
Let it snow as you embrace a Canadian-inspired menu. Executive
chef Tony James, of Ups and Downs, prepares Split pea soup
garnished with crisp honey ham, Beef stew with tender vegetables
and potatoes braised with a red wine jus, and a special heartwarming
dessert. |
Wednesday, January 21 | 7:00 - 9:00 pm |
CHINESE NEW YEAR CELEBRATION | $50
Celebrate the Year of the Ox with culinary instructor Suzy Cui in
this traditional Chinese hot pot class. Learn to prepare spicy and
mild broths, a variety of dipping sauces, and select and prepare
your favourite ingredients for your own hot pot main courses.
Sample chicken, beef, lamb, shrimp, dumplings, noodles and more. |
Wednesday, January 28 | 7:00 - 9:00 pm |
JOINED AT THE PLATE | $50
In the spirit of celebrating some of the culinary world’s beloved
partnerships, Chef/owner Nigel Beach, of Chef Nigel Personal Chef
Service, has created a menu incorporating a new twist to some
well-known combinations. Sample Surf and Turf: Crispy duck,
shrimp and warm squash salad, Fries and Gravy: Cornflake
fried potatoes with espresso gravy, and Chef Nigel’s version of
Milk and Cookies for dessert. |
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FEBRUARY
Wednesday, February 4 | 7:00 - 9:00 pm |
TASTES OF THE TROPICS | $50
Erieau chef Crisden McPhee has created a tropical getaway
menu for your dining pleasure. Experience the sunny flavourings
of Island shrimp and pineapple skewers with rum butter sauce,
Prosciutto-wrapped Asian pear drizzled with vinegar syrup,
Caribbean lamb chops with brown sugar gastrique, and Island
potato mash and mixed vegetable. |
Wednesday, February 11 | 6:30 - 9:30 pm |
A VALENTINE’S TO REMEMBER | $85
Taste a menu that is delicious and sure to win the hearts of loved
ones. Executive chef and culinary instructor, Michael Mansfield,
prepares a Valentine’s Day feast which includes: Mussels with
coconut, lime and ginger sauce, Marinated portobello mushroom
and spinach salad, Ontario rack of lamb served with butternut
squash risotto, and an Ice cream crêpe with Grand Marnier sautéed
mixed berry sauce. |
Wednesday, February 18 | 7:00 - 9:00 pm |
FROM THE THAI KITCHEN | $50
Executive chef Tony James, of Ups and Downs, prepares a menu
of Thai-inspired dishes to be savoured and enjoyed all season.
Sample Thai rice paper wraps, Chicken, lemongrass and coconut
milk soup, Fried noodles with shrimp and peanuts, and Cinnamon
ice cream with roasted pineapple for dessert. |
Wednesday, February 25 | 6:30 - 9:00 pm (Hands On) |
ADVANCED KNIFE SKILLS | $130
Get your cooking skills in shape in this new interactive class with
Chef Michael Mansfield. You’ll learn how to de-bone a chicken
and how to filet a fish, and then make wonderful dishes. Included
in the price of this class, you will receive from the Gourmet Series,
a boning knife, chef knife, and honing steel (retail value $185)
from Wüsthof-Trident. Other required utensils courtesy of Le Chef
Complet (www.lechefcomplet.ca). 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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MARCH
Wednesday, March 4 | 7:00 - 9:00 pm |
INDIAN DAAWAT: INVITATION TO A FEAST | $50
Culinary instructor and chef Jasjit Singh shares the recipes for her
most popular dishes: Punjabi chole (Chickpeas cooked in onion
paste and spices), Murgh kastoori (Chicken cooked with fenugreek
and spices), Puri (a crispy popular Indian bread) and Kheer (rice
pudding garnished with nuts and crushed cardamoms). |
Wednesday, March 11 | 7:00 - 9:00 pm |
LEBANESE TRAVELS | $50
Experience a menu encompassing the fusion of traditional Middle
Eastern cuisine with western flavours and presentation techniques.
Culinary instructor Nabila Salem presents Bruschetta with a twist,
Fattoush salad, Stuffed rainbow trout, and Baklava. |
Wednesday, March 25 | 7:00 - 9:00 pm |
HOT AND SPICY INDIAN FOOD LOVERS’ NIGHT | $50
Chef Jasjit Singh has created a class for those brave souls who
can handle hot and spicy food and love every bite. The menu
features: Chicken 99 (hottest Indian chicken dish), Fish curry
cooked in hot and spicy sauce, Navrattan korma (mixed vegetables)
in spicy and creamy sauce, and Basmati rice. |
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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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