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LCBO Fairview Mall | 311 Geneva
Street, St. Catharines, Ontario
L2N
2G1 | 905 646-1818
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
Tuesday, January 13 | 7:00 – 9:00 pm |
ENTERTAINING AT HOME WITH A TASTE OF INDIA | $50
Sample a taste of India as cookbook author Chef Geeta Maini
treats you to kebabs flavoured with yogurt and served with naan
wedges and chutneys, Green coriander and tamarind shrimp over
spicy vegetable couscous accompanied by cucumber raitha and
papaddums, and a decadent dessert of Creamy rice elegance and
grilled pineapple. |
Tuesday, January 20 | 6:30 – 9:30 pm |
JOINED AT THE PLATE* | $85
In the spirit of celebrating some of the culinary world’s beloved
partnerships, Chef/owner Erik Peacock, of St. Catharines’
Wellington Court Restaurant, has created a menu incorporating a new
twist to some well-known combinations. Sample Surf and Turf:
Crispy duck, B.C. shrimp and warm squash salad, Fries and Gravy:
Cornflake fried potatoes with espresso gravy, Fish and Chips: Root
vegetable chips with Tuna tartare, and Milk and Cookies: winter
fruit salad, panna cotta and cookie crunch. |
Thursday, January 22 | 12:30 – 2:30 pm |
GOURMET PIZZA | $50
Delicious, healthful and impressive pizzas are but mere minutes
away as Chef Lesley Mattina, of OMG Baked Goodness, shares her
recipes. Learn how to make dough using unique and healthy flours,
and experience gourmet toppings such as Lamb meatball with
minty yogurt drizzle, Caramelized onion pepperoni with ricotta
salata, and Arugula pesto with double-smoked bacon and
marinated olives. |
Saturday, January 24 | 10:30 am – 12:30 pm |
WINTER BRUNCH FAVOURITES | $50
Chef and culinary instructor Virginia Marr, of Niagara Culinary
College, demonstrates a menu of delicious and easy-to-prepare
dishes for your next brunch gathering. Enjoy Celeriac vichyssoise,
Beef Carpaccio with truffle-scented fennel bulb, Crab and
buckwheat blini with soft poached eggs and Wine-poached pears
with black walnuts and Gorgonzola. |
Tuesday, January 27 | 7:00 – 9:00 pm |
WINTER DINNER PARTIES | $50
Executive chef Chris Howarth, of Spencer’s at the Waterfront in
Burlington, demonstrates his solutions to any dinner party
dilemmas you may face. Sample Smoked ham ravioli, caramelized
Brussels sprouts and grimo chestnuts, Everspring Farm duck breast
with cranberry-barley risotto, and Honey-roasted pears with
icewine sabayon and Ermite cheese. |
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FEBRUARY
Tuesday, February 3 | 7:00 – 9:00 pm |
TOKENS OF AFFECTION | $50
Chef and owner of Niagara’s Willow Cakes and Pastries, Catherine
O’Donnell, knows that an important component of a pleasurable
eating experience is the visual sensation of fabulous-looking
foods. Sample foods that taste even better than they look: Tomato
and goat cheese tart, Chocolate caramel truffle tart, and White
chocolate raspberry truffles. |
Thursday, February 5 | 12:30 – 2:30 pm |
ITALIAN-INSPIRED BRAISING | $50
Let it snow outside as Culinary instructor Paola Moscato instructs
you how to warm-up from the inside out. Sample hearty and
delicious Beef and lentil soup, Braised veal shanks with risotto
Milanese, and Poached pears with a red wine reduction. |
Tuesday, February 10 | 6:30 – 9:30 pm |
A VALENTINE’S TO REMEMBER* | $85
Taste a menu that is unpretentious, delicious and sure to win the
hearts of loved ones. Featured chef and sommelier Tonia Wilson
prepares a feast encompassing Sherried chestnut soup followed by
Warm mushroom salad with aged Cheddar and walnuts, Beef
tenderloin with accompaniments, and Strawberries Romanoff for
dessert. One lucky participant will go home with Chef Tonia’s
book, Wine Illustrated.
• Chef Profile Class |
Tuesday, February 17 | 7:00 – 9:00 pm |
HIGH TEA | $50
Lisa Bunting and Lara Pantusa, of St. Catharines’ Sweet Rage,
Niagara’s yumporium and gourmet bakery, introduce you to the
ritual of high tea. Learn the history behind the tradition and
sample such delicacies as Blue cheese and roasted tomato
sandwiches, Cheddar and dill scones, Tuna curry canapé, and
Red velvet cupcakes with cream cheese icing. |
Thursday, February 19 | 12:30 – 2:30 pm |
THE STORY OF CURRY | $50
Indian cuisine has inspired an amazing variety of delicious curries
around the world. Culinary author Smita Chandra presents delights
such as Malaysian beef satay skewers served over Thai noodle
salad, authentic Butter chicken, Rice with peas, and Pork vindaloo. |
Saturday, February 21 | 10:30 am – 12:30 pm |
WARMING WINTER SOUPS | $50
Come in out of the cold and taste an array of warm, hearty
and delicious winter soups presented by Culinary instructor Paola
Moscato. Taste Vegetable, beef and lentil, Thai chicken and
coconut, and Tuscan white bean soups. |
Monday, February 23 | 7:00 – 9:00 pm |
COMFORT FOODS | $50
Chef and owner of Mattina’s Cucina, Georgetown, Paul Mattina
shares some of his “comfort zone” recipes. Savour Spinach,
artichoke and roasted red pepper dip served with toast points,
Pasta fagiolli (beef bean soup), and Lamb medallions served with
sun-dried cherries. |
Tuesday, February 24 | 6:30 – 9:00 pm (Hands-on) |
PREMIUM KNIFE SKILLS | $225
have never mastered proper technique. And, good knives are the
basis of a well-equipped kitchen. In this class, Chef Wolfgang
Sterr, owner of The Wildflower Organic Market, 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. Included in the price of this class, you will receive from
the Classic Series a Santoku knife, paring knife, serrated utility
knife, and 8-slot Cordura knife roll (retail value $400) 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
Monday, March 2 | 7:00 – 9:00 pm |
PRIDE OF PASTA | $50
Executive chef Rob Fracchioni, of The Millcroft Inn & Spa, helps
to demystify the creation of perfect pastas with a class that’s fun
and informative. Experience homemade hand-cut pastas, filled
raviolis, tomato-porcini-sage sauce, authentic Alfredo sauce, and
much more. |
Tuesday, March 3 | 7:00 – 9:00 pm |
A TASTE OF THE TROPICS | $50
Veteran chef, culinary instructor and owner of Tradewinds Casual
Gourmet, Werner Hauer, has created a tropical getaway menu for
your dining pleasure. Experience the sunny flavourings of Red
bean, thyme and sweet potato soup, Avocado and shrimp salad,
Roasted pork Calypso with a mango-basil salsa, and Island carrot
and pineapple cake with vanilla cream. |
Tuesday, March 10 | 7:00 – 9:00 pm (Hands-on) |
ADVANCED KNIFE SKILLS | $130
Get your cooking skills in shape in this interactive class with Chef
Wolfgang Sterr, owner of The Wildflower Organic Market. 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. |
Tuesday, March 17 | 6:30 – 9:30 pm |
CANDLELIGHT DINNER IN ROME* | $85
Treat yourself to an indulgent Roman-inspired dinner as Paola
Moscato prepares a Roman cheese platter, Egg drop soup,
Penne Amatricana with fresh tomato sauce, Veal scaloppini stuffed
with prosciutto and sage, and Hazelnut chocolate biscotti
for dessert. |
Saturday, March 21 | 10:30 am – 12:30 pm |
COOKING FOR SINGLES | $50
Chef and culinary instructor Virginia Marr, of Niagara Culinary
College, showcases her recipes and meal solutions for singles,
illustrating how to avoid waste and spoilage while taking advantage
of larger cuts of meat or poultry readily available in markets.
Sample chicken and beef in this informative class. |
Monday, March 23 | 7:00 – 9:00 pm |
A TASTE OF SEAFOOD | $60
Enjoy the splendid flavours and textures of some of your
favourite seafood as Executive chef Rob Fracchioni, of
The Millcroft Inn & Spa, delivers a menu that is creative, versatile
and easy to prepare. Learn how to make a Classic shrimp
cocktail with accompanying seafood sauce prepared from
scratch, Salmon Wellington, and Tilapia roulade. |
Tuesday, March 24 | 7:00 – 9:00 pm |
DELICIOUS AND IRRESISTABLE | $50
Chef Joshua Groom, owner of 13 Mountain St., Grimsby, takes
fine ingredients to the sublime with his winter-inspired menu. Dine
on Artichoke and five-year-old Cheddar soup, Pan crisped Cornish
hen served with potato herb hash, Honey-chili butternut squash
soup, and Poached pear with goat cheese and oat granola crumble. |
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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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