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LCBO Exmouth Street | 1330 Exmouth
Street, Sarnia, Ontario
N7S 3X9 | (519) 542-6836
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.
January
Wednesday, January 13 | 6:30 - 8:30 pm |
VOYAGE TO THE CARIBBEAN | $60
Take a bite into island delights as Erieau resident Chef Cris William
presents a delicious menu designed to transport your taste buds and
imagination with authentic Caribbean dishes: Zesty Island Salad;
Island-style Shrimp Bruschetta; Shrimp Cakes with Chili-Lime Cream Sauce,
and more. |
Wednesday, January 20 | 6:30 – 8:30 pm |
TRAVEL TO ITALY| $50
Featured Chef and cookbook author, Mimmo (a.k.a. Domenico Casagrande Bei)
takes your taste buds on a bold adventure with an Italian-inspired meal:
Smoked Salmon Carpaccio served with Potato and Green Onion Cake;
Sage-stuffed Cornish Hen served with a Tagliatelle basket in a Butternut
Squash Cream; and Chocolate Soufflé with Vanilla Sauce. Register for this
class where one lucky registrant will go home with a copy of Chef Mimmo’s
cookbook, Through the Seasons.
• Chef Profile
Class |
Wednesday, January 27 | 6:30 – 8:30 pm |
THAI – ITALIAN FUSION |
$50
Going back to traditional cuisine is simply comforting and heart warming but
injecting a unique twist of creativity and imagination is simply divine!
Chef Paresh Thakkor, of Paddy Flaherty’s, demonstrates a menu that
will inspire: Bruschetta with Green Curry Pesto, Tomato and Thai Basil; Thai
Spaghetti and Meatballs (Soba Noodles with a Red Curry Sauce and Thai Pork
Meatballs); and Coconut-Mango Panna Cotta for dessert. |
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February
Wednesday, February 3 | 6:30 - 8:30 pm |
ELEGANT CHICKEN DISHES | $50
Do you love chicken? Chef Jason Watson loves the taste and versatility of
chicken with a passion. Learn how to prepare impressive chicken dishes
perfect for your next dinner party menu: Creamy Celery Soup; Breaded Chicken
with a Mediterraneaninspired Tomato-Onion accent; Jerk Chicken; and Chef
Jason’s surprise for dessert. |
Wednesday, February 10 | 6:30 – 8:30 pm |
FOR MY VALENTINE | $60
Executive Chef Tony James, of Ups and Downs, has created a delicious
surf and turf menu perfect for sharing with the special someone in your
life. Enjoy this magnificent menu of Crab and Lobster Ravioli; Beef
Tenderloin au Jus; and White Chocolate Cheesecake for dessert. |
Wednesday, February 17 | 6:30 – 8:30 pm |
SPICE IT UP WITH CINNAMON! |
$50
Add a burst of flavour to your foods as Debbie Carter, of DeGroot’s Tea
House, demonstrates how to use warming spices to heat up your winter
dishes. Sample Cinnamon Glazed Almonds; Pear Salad with Cinnamon Honey
Yogurt Dressing; and Apple Tourtière with Spiced Gravy; and Chocolate
Cinnamon Mousse for dessert. |
Wednesday, February 24 | 6:30 - 9:00 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 Michael Mansfield 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: Tomato Vegetable Soup;
Tender Chicken Stir Fry with accompaniments; and Fresh Fruit Salad. Included
in the price of this class, you will receive a Santoku knife, paring knife,
serrated utility knife, and a Hemlock knife block (retail value $400) from
Wüsthof-Trident’s Classic Series. Participants will be asked to sign
a safety waiver and wear close-toed shoes. |
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March
Tuesday, March 2 | 6:00 - 9:00 pm |
DUELLING CHEFS: “SHE SAID, SHE
SAID” * | $85
Experience a culinary adventure unlike most others as Chefs Suzy Cui and
Yvette Gabraiel present an Asian and Arabic flavour to a superb line-up of
fresh ingredients. Sample Lentil Soup; Asian Creamy Chicken Soup; Stir Fry
Chicken and Mixed Vegetables (Asian- and Arabic-style); Tabbouleh; an Asian
version of Tabbouleh; Scented Thai Rice; and Moroccan-Saffron rice. |
Wednesday, March 3 | 6:30 – 8:30 pm |
VEGETARIAN DELIGHTS | $50
Stefani Hoyt-Waterhouse, a nutritionist, vegan chef and owner of Mandorla
Yoga and Wellness Centre, knows that savoury and delicious dishes help
to warm a person from the inside out. Learn how to prepare a vegetarian menu
bursting with flavour: Pomegranate Soup; Savoury Mushroom Steaks with a
Creamy Mango Chutney; Lemon Risotto; and warm fresh-baked Vegan Gluten-free
Bread with handmade Vegan Butters. |
Wednesday, March 10 | 6:30 – 8:30 pm |
AWESOME APPETIZERS |
$50
Executive chef Michael Mansfield explores new ways to present and prepare
delicious and impressive finger-foods: Oysters Rockefeller; Rosemary and
Garlic Chicken Satay; Smoked Salmon Pinwheels; Curry Pineapple Sauté on
Baked Brie; and more. |
Wednesday, March 24 | 6:30 - 9:30 pm |
CAJUN COMFORT FOODS* | $85
Cajun cooking is very near and dear to Chef Laura Clarke- Giberson’s heart.
Join Chef Laura in this full-meal class as she shares some of her treasured
recipes and methods of preparing classic Cajun recipes: Cream of Shrimp
Soup; Sausage Gumbo; Catfish Court-bouillon; Chicken Fricassé; and
Beignettes with Praline Sauce. |
Tuesday, March 30 | 7:00 - 9:00 pm |
HANDS-ON CHINESE DUMPLINGS
(Hands-On Class) | $75
CCulinary instructor Suzy Cui shares her culinary magic and cooking tips on
how to make fresh dumpling dough from scratch, and prepare different
fillings and dipping sauces. Sample a bowl of tasty Wonton Noodle Soup;
Asian Napa Salad; Shrimp and Chive Dumplings; Bok Choy Dumplings; and more. |
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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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